Thursday, March 28, 2013

Cranberry & Cola-Glazed Babyback Ribs

Gotta love the crock pot meals :)  They are so handy with being back at work!!  I actually took day off, so B man and I made up this wicked meal for when daddy came home!  The house smelt like heaven all day!!  This tasted really good too; the meat just fell off the bone!!
OBB - 1 rack serves 2 adults

Ingredients:
3 cups Coca-Cola
2 cups cranberry juice (make sure it’s 100% juice, not juice cocktail)
1 cup packed brown sugar
1 tablespoon Creole mustard
1/3-1/2 cup chipotle sauce (look for a small can of sauce that doesn’t have any chipotle chilies in it)
1/3 cup red wine vinegar
1/4 cup freshly squeezed lime juice
2 tablespoons soy sauce
2 teaspoons freshly minced ginger
5-6 cloves garlic
Liquid smoke or smoked paprika
1-2 racks babyback pork ribs

Combine all the ingredients except for the liquid smoke and the ribs in the jar of your blender or, if you have an immersion blender, in a pitcher. Blend until the ingredients are combined. Reserve 1 cup of the liquid per rack of ribs (if making a lot, you may want to double the recipe–better to have too much than not enough).

OVEN METHOD:
Preheat oven to 300. Cut the ribs into portions that have 2-3 bones per portion. Place in a heavy lidded pot or Dutch oven (don’t use a baking dish covered with foil–it won’t retain enough heat and the ribs won’t be as tender). Pour the unreserved liquid over the ribs, cover, and cook for 2 1/2-3 hours or until the meat is very tender (you may want to turn the ribs halfway through the cooking time, especially if they’re not all completely covered by the liquid).

Place the reserved liquid in a small saucepan or skillet. Cook over medium-high heat, stirring frequently, for 5-7 minutes or until the liquid is starting to reduce and thicken slightly (if you’re starting with 1 cup, you want to reduce it by about 1/4 cup). Remove from heat and set aside.
When the ribs are done braising, remove the pot from the oven and carefully transfer the ribs to a foil-lined pan. Sprinkle with liquid smoke or smoked paprika. Either turn the broiler on your oven to high or heat an outdoor grill to medium-high heat. Brush one side of the ribs with half of the reduced glaze and cook on the heated grill or under the broiler for 3-5 minutes or until the ribs are shiny and glazed. Flip the ribs and brush the opposite side with the remaining glaze and cook for another 3-5 minutes, being careful not to scorch the ribs. Serve immediately.

CROCK POT METHOD:
Cut the ribs into portions that have 2-3 bones per portion. Place in a slow cooker. Pour the unreserved liquid over the ribs, cover, and cook on low for 6-8 hours or until the meat is very tender (you may want to turn the ribs halfway through the cooking time, especially if they’re not all completely covered by the liquid).

Place the reserved liquid in a small saucepan or skillet. Cook over medium-high heat, stirring frequently, for 5-7 minutes or until the liquid is starting to reduce and thicken slightly (if you’re starting with 1 cup, you want to reduce it by about 1/4 cup). Remove from heat and set aside.
When the ribs are done braising, remove the pot from the oven and carefully transfer the ribs to a foil-lined pan. Sprinkle the ribs with liquid smoke or smoked paprika. Either turn the broiler on your oven to high or heat an outdoor grill to medium-high heat. Brush one side of the ribs with half of the reduced glaze and cook on the heated grill or under the broiler for 3-5 minutes or until the ribs are shiny and glazed. Flip the ribs and brush the opposite side with the remaining glaze and cook for another 3-5 minutes, being careful not to scorch the ribs. Serve immediately.

Oatmeal Chocolate Chip Lactation Cookies

So I'm trying to boost my milk supply, because I don't want "going back to work" to be the reason that Brody can't get enough breastmilk...SO I made up some cookies!!  The cookies actually taste REALLY good...I'll have to keep you posted if it increases my milk supply!!  haha  Ross had some too - he was wondering if it increased his milk supply :)
Ingredients:

1 cup butter
1 cup sugar
1 cup firmly packed brown sugar
4 tablespoons water
2 tablespoons flax seed meal
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups oats
1 cup chocolate chips
2-4 tablespoons brewer's yeast
 
Preheat oven to 350°.
Mix the flaxseed meal and water and let sit for 3-5 minutes
Beat butter, sugar, and brown sugar well.  Add eggs and mix well.  Add flaxseed mix and vanilla, beat well.
Sift together flour, brewers yeast, baking soda, and salt.
Add dry ingredients to butter mix.  Stir in oats and chips.
Scoop onto baking sheet.  Bake for 12 minutes.  Let set for a couple minutes then remove from tray.

Monday, March 25, 2013

We are making homemade meals :)

So it's my "2nd week" back to work, and I've been asked if I'm actually eating good or making dinners....SO I decided to post what the Sodahls have been eating.  Some good meals off the blog - just haven't ventured off and made a new recipe lately!  Try them out!!

Cream cheese jalapeno burger
Pepperoncinis beef sandwiches
Root Beer Pulled Pork Sandwiches
Crock Pot Beef Stroganoff

Sunday, March 17, 2013

Lucky Charm Pancakes!

Even though Brody isn't old enough to "participate" in the eating of St. Patty's Day food - I had to do something fun!  These were YUMMY!!!  :)

Ingredients:
Bisquick (eggs, milk, oil)
Lucky Charms
Whipped Cream

Follow the instructions to make Bisquick mix....stir in green food coloring, then mix in 1/2 cup marshmallows from Lucky Charms.

Make up the whipped cream.

Cook the pancakes.

Top with whipped cream and Lucky Charms!  DONE!!

Thursday, March 14, 2013

Sweet & Sour Citrus Chicken Stir-Fry

It feels so good to be cooking and eating real meals again!  This was pretty good!!  We served this over some white rice - yummy!!
Serves 4: OBB Cookbook
 
Ingredients:
Sauce
2/3 cup orange juice
Juice and grated rind of 1 lime (about 2 tablespoons juice)
2 tablespoons rice vinegar
2 tablespoons brown sugar
3 tablespoons soy sauce
5 cloves garlic, minced
2 teaspoons fresh ginger, minced or grated

Stir-Fry1 pound boneless skinless chicken breasts, cut into 1″ chunks
Salt and pepper to taste
3 tablespoons corn starch
1 1/2 cups broccoli florets (fresh or frozen; if frozen, pull them out when you begin cooking)
1 1/2 cups green beans (fresh or frozen; pull these out of the freezer with the broccoli)
1 red, orange, or yellow bell pepper, seeded and sliced
1 small or medium red onion, halved and cut into 1/4″ slices

In a large skillet, whisk together the sauce ingredients. Bring to a boil over medium-high heat and cook for 5 minutes. Remove from heat and pour into a heat-safe bowl. Rinse out the skillet and wipe it dry.

Season the chicken with salt and pepper, then sprinkle with corn starch and rub the corn starch into the chicken.

Add about 1 tablespoon oil to the skillet and heat over medium-high heat. Swirl the pan to coat it. Add the seasoned chicken and stir-fry for 4-5 minutes or until the chicken is cooked through. Add the onions and other veggies and stir-fry until the beans and broccoli are tender-crisp. Add the sauce, a few tablespoons at a time, allowing the sauce to bubble up after each addition.

Wednesday, March 13, 2013

Honey-Orange Pork Tenderloin

We made up this yumminess for dinner tonight!  Didn't take long at all, and even a baby can make it (it's that easy!)  :)  We had this with Lisa Ronhovde Salad, which was awesome!  Next time I'm going to add a rice...maybe Baked Mushroom Rice!

1-pound tenderloin serves 4 - OBB

Ingredients:
1/3 cup orange marmalade
3 tablespoons cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons minced garlic
1 1/2 teaspoons honey
2 tablespoons vegetable or olive oil
 1-pound(ish) pork tenderloin
Kosher salt and black pepper

Preheat oven to 400 degrees. In a small mixing bowl, whisk together the marmalade, vinegar, soy sauce, garlic, and honey. Reserve 2 tablespoons and set the sauce aside.

Heat the oil in an oven-safe skillet over medium-high heat. Season the pork tenderloin with salt and pepper. When the oil is hot, add the tenderloin and cook for 1-2 minutes or until a golden brown crust starts to form. Flip the tenderloin over and cook for another 1-2 minutes or until the entire tenderloin is golden brown. Remove from heat.

Pour about 1/2 of the sauce over the pork. Place the pan in the oven and cook for 10 minutes.  Remove the pan from the oven and flip the tenderloin over. Add the remaining sauce (not the reserved 2 tablespoons) and place the pan back into the oven. Cook for another 10 minutes or until a thermometer reads 155 degrees. Remove from oven and allow to stand for 10 minutes.

Drizzle with reserved sauce and cut into 1/2″ slices. Serve immediately with a salad or vegetables.

Monday, March 4, 2013

Cheesy Grilled Pizza Sandwiches

Made up some yumminess tonight!  This was super quick and easy too - and that was making my own pizza sauce and garlic seasoning!!  Do it up!  So good!

Ingredients
rustic style sandwich bread
butter or olive oil
pizza sauce
garlic bread seasoning
pepperoni or turkey pepperoni
Mozzarella cheese

Lightly butter one side of each slice of bread, or brush lightly with olive oil.  Sprinkle garlic bread seasoning on each slice and gently pat on with clean hands.  Turn slices of bread over.  Spread pizza sauce on each slice and sprinkle with cheese.  Place pepperoni slices on one of the sandwich halves and then place the two pieces of bread together.

Grill on a panini press or hot skillet, or place under a broiler in the oven, flipping once, until both sides of bread are toasted and golden brown and cheese is melted.  Cool for 3-5 minutes before slicing in half and serve.

Garlic Bread Seasoning

I haven't ever made a "seasoning" before....this was so good!!  I can't wait to use this on breadsticks!  I used this on Grilled Pizza Sandwich tonight- yummy!!
Ingredients:
1/2 cup powdered Parmesan cheese
2 teaspoons Kosher salt
2 tablespoons garlic powder
2 teaspoons oregano
2 teaspoons basil
2 teaspoons marjoram
2 teaspoons parsley
Combine ingredients in a jar (preferably one with a sprinkle top) and shake.

Pizza Sauce

I tried this out tonight on Grilled Pizza Sandwiches, and it was sooo good!!  I want to put this on some pizza in the future....delicious!  Here are some other recipes that use the sauce too:
1. Kalua Pork Hawaiian Pizza
2. Italian Chicken Rollups


Ingredients:
6 oz. can tomato paste
6 oz. water (just use the empty tomato paste can)
3 tablespoons
1 tablespoon sugar or honey
3/4 teaspoon onion powder
1/4 teaspoon red pepper flakes (optional)

Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use. Covers two average-sized pizza; freezes extremely well