Sweet and Sour Country Style Spare Ribs

Comfort food. Who doesn't love comfort food? There is a reason this food is given a certain title. It just makes you feel good. To me comfort food is hearty, warm, saucy and...well...tasty. So yes, this Sweet and Sour Country Style Spare Ribs recipe is definitely in the category of comfort foods.

 

You know what? I actually left out a main defining factor of what categorizes a comfort food. Memories! Not just any memories, but the kind of memories that bring a smile to your face, a tear to your eye, a lump in your throat or a laugh in your belly. You get the picture, right? Sitting down and eating a comfort foods meal should transport you back in time feeling safe, warm and loved.

 

"Ribs huh?" That's probably what you're asking yourself right about now. "Ribs do it for you? What kind of gal sits down to a plate of shredded ribs and gets all cozy thinking about her family?" Yeah, that's right. This gal!

 

These ribs were a staple in my home when I was growing up. This entrée reminds me of our typical family dinner. It reminds me of sitting all together at the table, my dad slapping my elbow off the edge every few seconds and reminding me to chew with my mouth closed. I begged my mom to switch seats with me at the table for 15 years. She never agreed, although I do have good manners now. It also reminds me of the oh so daunting after dinner chores that my brother and I swapped every night, sweeping the floors and doing the dishes. We thought our parents were lazy making us do all the work. Ha! Being a mom now, boy was I wrong!

 

Though my memories may not be all mushy gushy, they're memories nonetheless and I wouldn't trade them for the world. And so here I am, making the same good food, sitting around my own kitchen table, telling my own daughter to chew with her mouth closed hoping that someday she will carry on the tradition.

 

These spare ribs are so tender and juicy and the sauce is just splendidly delicious. But isn't ketchup and sugar in anything great? Haha! Hey, this is where the moderation comes in. Just a spoonful of this sauce goes a long way, so start out small with your topping. The taste is perfectly sweet with a slight tang. You can opt to have this dish on top of rice, a baked potato or even in a sandwich. However you choose, I'm sure you'll love it.

 

Sweet and Sour Country Style Spare Ribs

 

Ingredients:

3 pounds boneless country style spare ribs (pork or beef)

1/2 cup plus 1 tablespoon sugar

1 1/2 tablespoons cornstarch

3/4 teaspoons salt

dash of pepper

3/4 cup water

1/4 cup plus 1/2 tablespoon white vinegar

1 1/2 tablespoons tamari sauce (gluten free soy sauce)

1/4 cup vegetable oil

1/2 cup plus 1 tablespoon ketchup

4 cups cooked brown rice

1/4 cup chopped green onion for garnishing

 

Directions:

1. Fill a large pot halfway with water. Bring water to boiling. Place ribs in boiling water, cover and reduce to medium heat. Boil for one hour.

 

2. Meanwhile cook rice (time it so rice finishes cooking about 10 minutes after ribs are done cooking). 10 minutes before ribs are done, begin preparing sauce. In a medium saucepan combine sugar, cornstarch, salt and pepper. Whisk together. Add water and stir until ingredients dissolve. Add white vinegar, tamari sauce, vegetable oil and ketchup. Stir until combined.

 

 

3. Bring saucepan to a boil while stirring continuously. Continue stirring for an additional minute until thickened. Reduce heat to low, stirring occasionally until ready to use.

 

4. Once ribs are cooked, remove from water and transfer to a cutting board. Let sit for 10 minutes and shred by hand, discarding any fatty pieces, into a bowl. Once completely shredded pour enough sauce over the ribs to lightly coat the meat. Stir so ribs are evenly coated.

 

5. Assemble dishes by scooping rice onto plate, topping with saucy shredded ribs, and spooning some additional sauce onto plate. You may also garnish with freshly chopped green onions and cashews.

 

Serves 6



Buttermilk Pancakes

 

It's a holiday! That means two glorious things: 1) Ben is home to help take care of my ever so active children and 2) I can actually make a fresh warm breakfast without the previously mentioned little rugrats clawing at my feet. So either I can celebrate our forefathers and the presidents of our wonderful nation or I can celebrate the afore mentioned benefits of a "holiday". How about let's just settle with celebrating both!

 

Braelyn used to LOVE helping me make pancakes. I would make an entire batch and we would eat a third, refrigerate a third and freeze a third. That's how much this girl likes her pancakes. The ones in the fridge were lucky to even last through the day, seeing as how she loves to snack on them plain as well.

 

After her celiac diagnosis she sadly asked if she could still eat pancakes. With those big brown eyes looking back at me, I just couldn't bear to say no. And so the hunt for a perfect gluten free buttermilk pancake began. I will say that in all honesty, these pancakes are even better than the regular old buttermilk pancakes that I have made before, in all their gluteny glory! Seriously, these pancakes are delicious. Fluffy. Light. Moist. Perfect.

 

So maybe I did still have two little rugrats clawing at my feet this holiday. But, it was all worth it to have two such happy helpers...if that's what you consider them. Maybe one day I'll actually let them do the honors of flipping the pancakes. Until then, that's mama's job!

 

Buttermilk Pancakes

Ingredients:

1/2 cup oat flour

1/2 cup brown rice flour

1/4 cup plus 1 tablespoon arrowroot flour/starch

1 teaspoon xanthan gum

3 teaspoons baking powder

3 tablespoons sugar

3/4 teaspoons salt

4 eggs

1 cup buttermilk

2 tablespoons cooking oil

 

Directions:

1. In a small bowl mix together oat flour, rice flour, arrowroot flour, xanthan gum and baking powder.

2. In a larger mixing bowl, beat eggs. Whisk in sugar, salt, buttermilk and cooking oil.

3. Add flour mixture to egg mixture and stir until incorporated.

4. Heat skillet over medium low heat (dial 4 out of 10). Spray skillet with cooking spray. Scoop about 1/4 cup per pancake onto skillet. Let sit until outer edges loose their sheen and are slightly puffy. They should easily be lifted with spatula. This takes about 3 minutes of cooking.

5. Flip pancakes and let cook about 1 minute more. Continue making pancakes until batter is done, spraying with cooking spray between each batch. Serve immediately with your choice of toppings. Can be stored in the fridge for up to 5 days or in freezer for 3 months.

Makes about 16 pancakes



Green Chile Chicken Enchilada Bake

Oh Mexico, how I miss you! From your beautiful beaches to your authentic flavors, I think you have found a permanent place in my heart.

Me gusta mucho la comida de Mexico! Haha! Who knows if that sentence made any sense. Ben and I were only in Puerto Vallarta for a week this past week and I only took a few years of high school Spanish, so that's the best I can do. We celebrated our 10 year anniversary a few months late by going on an all expense paid for vacation by none other than the BEST in-laws in town. Seriously my in-laws are amazing. Who could ask for a better anniversary celebration than zip lining through the jungle, snorkeling along the coast and watching baby humpback whales playing in the ocean. Yeah, not much compares.

Another thing that just doesn't compare is authentic Mexican food. I'm talking about the fresh limes, roasted chiles and handmade maize (corn) tortillas. You just can't beat those flavor combos. I don't think I've squeezed more limes in my 30 years than I did this past week. I've discovered that limes are pretty much amazing on anything and everything! 

So, in tribute to the flavors of Mexico I thought I would share this authentically flavorful Green Chile Chicken Enchilada Bake. It layers white corn tortillas, fresh roasted tomatillo and cilantro chile verde sauce and fiesta blend cheeses to create a perfectly balanced "Mexican lasagna". And once again, it is gluten free without lacking in any flavor.  

Green Chile Chicken Enchilada Bake

Ingredients:

6 tomatillos

1/2 yellow onion, cut into 1/4"wedges

2 jalapenos

3 garlic cloves

1 small can diced green chiles (4 oz.)

1/2 teaspoon cumin

3/4 teaspoon salt, divided

1/4 teaspoon pepper

2 tablespoon lime juice

1 cup packed cilantro

1 cup milk

1 tablespoon cornstarch

1 teaspoon chicken bouillon

1/4 teaspoon granulated garlic

1/4 teaspoon dried oregano

1 cup sour cream

2 cups cooked shredded chicken

1 can rinsed and drained black beans

2-3 cups fiesta blend cheese

15-18 white corn tortillas

1 small can sliced olives

2 limes cut into wedges

Directions:

1. Heat oven to 425 degrees. Peel and rinse tomatillos. Cut a small slit in each to avoid bursting in the oven. Line a baking sheet with foil. Place tomatillos, onion wedges, whole jalapenos and whole garlic cloves on foil. Drizzle with 1 tablespoon olive oil. Roast in oven for 25 minutes or until vegetables are tender, turning halfway through. Once cool, remove stem and seeds from jalapenos.

2. Remove skins from garlic cloves and put garlic paste into food processor. Place remaining roasted vegetables in food processor. Add green chiles, cumin, 1/2 teaspoon of salt, pepper, lime juice and cilantro. Puree mixture until smooth. Set sauce aside.

3. In a small saucepan combine milk, cornstarch, chicken boullion, granulated garlic, dried oregano and remaining 1/4 teaspoon of salt. Heat over medium heat until it begins to boil. Stir at a low boil for 1 minute to thicken. Remove from heat and stir in sour cream. Add shredded chicken (I boiled two small chicken breasts for 12 minutes and shredded). Add rinsed and drained black beans. I also added some fresh spinach I had in the fridge and it tasted great. Set aside.

4. Use either one 9 X 13 or two 8 X 8 casserole dishes for layering. (I like to assemble two: one for cooking and one for freezying) Following instructions will be for one 9 X 13 dish. Lightly grease pan with cooking spray. Put a small amount of tomatillo sauce in bottom of pan and spread around to barely coat the bottom, about two tablespoons. Arrange four corn tortillas plus one more split in half on bottom of the pan. Drizzle tops of tortillas with 1/3 remaining tomatillo sauce.

5. Spread 1/2 of the chicken mixture on top.

6. Sprinkle 1/3 of the cheese on top. Continue layering by wetting bottom of the next layer of tortillas with the tomatillo mixture and layering them on top of the cheese. Spread 1/2 of remaining tomatillo sauce on top of tortillas. Spread remaining chicken mixture evenly on top. Sprinkle 1/2 of remaining cheese on top.

7. Begin last layer by wetting bottoms of remaining layer of tortillas with tomatillo sauce and layering them over the cheese. Cover tortillas with last of the tomatillo sauce. Sprinkle with remaining cheese and place olives on top.

8. Bake at 350 degrees for 40-45 minutes covered or until heated through. (8 X 8 pan takes 35 minutes) Let stand for 10 minutes and serve with lime wedges. This also pairs well with my Creamy Cilantro Ranch sauce found here.

Serves 10-12



Banana Muffins

I have a love hate relationship with gluten free baking. I love the challenge and the accomplishment you feel when you finally create something worth eating. But, the challenge getting there is hair pulling, wall punching, top of your lungs screaming annoying! It's an annoying that it past the point of crying and straight into obsessive hysteria. Really. For two entire days all I did was bake cookies, cupcakes and muffins determined to find the hidden secret in each recipe. Ben almost commited me to a looney bin. I just couldn't let it go.

But I'll have to say, once you finally hit a homerun, it makes all the failure worth it. You feel on top of the world...like you could conquer anything. And seeing the look on Braelyn's face each time we add a new version of her past favorite cuisines to her "safe menu" is in one overused but perfectly accurate word...priceless.

This banana muffin far surpases any of those gluten free muffin mixes or gluten free all purpose flour blend muffin recipes out there. Instead of being wet and gritty or oppositely crumbly and dry, these muffins have a texture, flavor and density that a pleasant banana muffin should have.

I love making these mid sized muffins for on the go snacks for my kids. They are an easy fresh snack to cart around that are a much better option than any prepackaged goods out there. Plus they freeze well for later easy snacking. So get baking my gluten free fans!

 

Banana Muffins

 

Ingredients:

1/4 cup coconut flour

1/2 cup brown rice flour

1/4 cup potato starch

1 cup sweet white sorghum flour

3/4 teaspoon xanthan gum

2 teaspoons baking soda

1 teaspoon salt

1/2 cup butter, room temperature

1 cup sugar

3 medium ripe bananas, mashed

2 eggs, beaten

1/2 cup milk (level, not domed over)

 

Directions:

1. Preheat oven to 350 degrees. Line muffin tins with paper liners. Sift all flours, potato starch, xanthan gum, baking soda and salt together. Set aside.

 

2. In a stand mixer cream together butter and sugar. Add eggs and combine. Add half of the dry ingredients and mix until just combined. Add milk and slowly mix. Add remaining dry ingredients until just combined. Stir in mashed bananas until incorporated into batter.

 

3. Fill muffin tins with batter until 2/3 full. Bake at 350 for 20-23 minutes, rotating after about 20 minutes. If tops are overly browning you can lay a sheet of foil over the tops for the last few minutes. Muffins should be stiff and spring back at the touch of your finger when done. Make sure to not underbake or muffins will be wet in the center.

 

Makes about 20 regular sized muffins



Julienned Carrot Apple Salad with Creamy Poppyseed Dressing

 

It may be winter in most place but here in Arizona, well it's not. Yes, I made plans to take our kids to the splash pad just yesterday. Emry walks around the house half the time shirtless and she doesn't seem to be cold. I guess I just admitted that I'm one of those parents that would rather leave my kids half naked at home to reduce the laundry load. Hey, don't judge.

Anyhow, with the bright and cheery non wintery weather around here, we might as well eat light it's spring and summer. There's so much joy sitting down to a plate full of colors, fresh colors, knowing that not only will it taste good but it is good for you.

This salad lends a flavorful crunch in all directions from sweet, to tart to a light spice from the radishes. You can really add any kind of crisp vegetables you have on hand as well as a variety of garnishes. The following day we made this salad again with celery, raisins and a scoop of chicken salad on top. Again, freshly delicious!

Julienned Carrot Apple Salad with Creamy Poppyseed Dressing

Ingredients:

2 carrots, julienned into 1" strips

1/2 cucumber, julienned into 1" strips

1 tart apple, julienned into 1" strips

5 radishes, julienned into 1" strips

1/2 cup sweet peas, raisins or edamame

1/4 cup chopped green onions plus more for garnish

chopped pecans for garnishing

1 lemon cut into wedges

 

Dressing:2 teaspoon chopped sweet onion
1/3 cup sugar
2 tablespoons white vinegar
1 tablespoon apple cider vinegar
1/2 teaspoon dried mustard
1/2 cup mayonnaise
2 tablespoons lemon juice
1 1/2 teaspoon poppyseeds
Salt and pepper to taste

Directions:

1. Prepare Creamy Poppyseed Dressing by combining all dressing ingredients except for poppyseeds and pureeing in a food processor or blender. Mix in the poppyseeds and stir by hand. Let chill in fridge for at least 30 minutes.

2. Julienne all vegetables and add to a small mixing bowl. Toss vegetables together. Add peas, raisins or edamame. Heck, add them add if you want! Add green onions and toss again.



3. Add 3-4 tablespoons of poppyseed dressing and stir to coat all vegetables.

4. Divide onto plates and garnish with chopped pecans, remaining green onions and lemon slices to squirt on top if desired.

Serves 4