Leftover Risotto….hmm…why not!!!

Leftovers

Took leftover risotto, fried it…then added sliced tomatoes, sliced avocado, a poached egg, little sprinkling of cheese, some salsa…cilantro and OMG…BREAKFAST!!!!! How easy is that?????

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Saucy/Tangy/Lemony Bar-B-Que Ribs in Crockpot

Saucy, Tangy, Lemony Bar-B-Que Ribs

2 lbs pork back ribs

1 tsp salt & pepper

2 celery stalks, finely chopped (separate in half in 2 bowls)

1 lg onion, finely chopped (separate in half in 2 bowls)

2 TBS butter

½ c cider vinegar

¼ c each chili sauce (or ketchup) and brown sugar

1 TBS Worcestershire sauce

1 ½ tsp each dry mustard AND red pepper chili flakes

2 TBS minced garlic

½ lemon, thinly sliced

First thing: READ the recipe!! Make sure you have everything on it, then go and gather EVERYTHING up in a roasting pan and put on counter. Next, chop, slice, measure and pour!! Have that all done before you even think of turning on the stove to start cooking. It makes it soooo much easier if you are prepared like this.

• Cut ribs into 3 or 4 rib serving size portions. Place in bowl of slow cooker. Sprinkle with sale & pepper, turning evenly to coat. Add ½ of celery & ½ of onion. Cover and cook on high setting for 3-4 hrs or on low setting for 5-6 hours. Turn meat half way through. You’ll know it’s ready when it falls right off the bone!
• Before serving, melt the butter in a saucepan over medium heat. Next add the other half of both the onion/celery mixture and stir frequently until soft (about 5 minutes).
• Now, whisk in the vinegar, chili sauce or ketchup, brown sugar, worcestershire, dry mustard, pepper flakes, garlic and the lemon slices. Be sure to remove the seeds from the lemon slices before cooking them.
• Bring to a boil and then reduce heat and simmer, stirring often for about 5 minutes. Or, you can make the sauce up to 2 days ahead and refrigerate. Reheat before serving. Place the ribs on a large platter or plates. Drizzle with warm sauce. This is awesome with mashed potatoes!!!

SERVES 4!!!!……………………………….I doubled the recipe for this video.

Black Bean & Chorizo Soup

Black bean soup with chorizo sausage

• 2 Tbsp olive oil
• 1/2 pound uncooked chorizo sausage, casings removed (substitute andouille or other spicy sausage)
• 1 large onion, diced
• 6 stalks celery, diced
• 2 large carrots, diced
• 2 red bell peppers, diced
• 4 cloves garlic, minced
• Salt to taste
• 1 pound dried black beans, rinsed and picked over
• 1 28-ounce can diced tomatoes or tomato sauce
• 1 quart chicken stock
• 2 cups water
• 2 Tbsp chili powder
• 1 Tbsp ground cumin
• 1/2 tsp cayenne pepper (optional)

In a large pot, heat the olive oil. Brown the sausage meat, breaking it up with a wooden spoon into small pieces as it cooks. Add the onion, celery, carrots, and bell peppers, and saute until softened, about 5 minutes. Add the garlic, sprinkle with salt, and saute one minute more. Add the beans, tomatoes, chicken stock, water, and spices to the pot. Bring to a boil, turn down the heat, cover the pot, and simmer gently about 2 hours, until the beans are soft and the flavors have blended. Puree the soup in the pot with an immersion blender in bursts, leaving it a little chunky. Serve hot garnished with shredded cheese, sour cream, diced avocado, crushed tortilla chips, or croutons.

“Put the Lime in the Coconut…”

Lime Coconut Shrimp

INGREDIENTS:  ¾ c panko (japanese breadcrumbs)

• 
• ½ c unsweetened shredded coconut
• 2 TBS finely grated lime peel
• 1 tsp salt
• ¼ tsp freshly ground pepper
• 2 large eggs
• 18 uncooked large shrimp, peeled, deveined with the tails left intact
• peanut oil for frying

DIRECTIONS:

1. Line a baking sheet with parchment paper
2. Mix panko, coconut and lime peel, salt & pepper in a medium bowl.
3. Whisk eggs in another medium bowl to blend
4. Add shrimp to bowl with eggs and toss to coat. One shrimp at a time, take from egg bowl and roll shimp in bowl with panko mixture and then when coated, place on parchment lined baking sheet.
5. Put enough p’nut oil in pan to have depth of ¼ in and heat over medium heat.
6. Working in batches, add shrimp to skillet and cook until golden brown (about 2 mins per side) or until opaque. Transfer to paper towel to drain.
7. Arrange shrimp on platter and serve warm!!

THIS RECIPE IS GREAT WITH THE CHEDDAR/BACON & CHIVE BISCUITS!!!!