03/25/15

3-2-1 Baby Back Ribs on the Traeger (Video)

Today I’m going to show you how to make perfect baby back ribs in the Traeger, using the 3-2-1 method.


There you have it…perfect baby back pork ribs, as easy as 3-2-1

RECIPES:

3-2-1 Ribs
3 racks baby back pork ribs (about 7 1/2 pounds total)
1/2 cup yellow mustard
1/3 cup apple juice
1/3 cup apple cider vinegar
2 Tbs Worcestershire sauce
2/3 cup “Burnin’ Love BBQ Rub (see link below for recipe)
1 cup packed dark brown sugar
2/3 cup honey
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Chef Perry’s Dirty Little Secret Sauce (see link below for recipe)

“Burnin’ Love” Dry Rub & Dirty Little Secret Sauce

Thank you for watching my video. Please feel free to like and share it!

Enjoy your ribs!

-Chef Perry

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03/25/15

Spicing up Your Soup

Our SimplySmartDinnerPlans friend, Terri, asks:

“Hey I have a question. I recently discovered a soup in the deli of a nearby grocery store that I love. It’s a Thai chicken soup with lots of ginger and lemongrass. It’s delicious but I’d like to add something for a little “heat”. I have no idea what I should add though. Any suggestions?”

Terri, that soup sounds like something I would LOVE! Look for “Garlic Chili Sauce” in the “ethnic” section of the grocery store (or order from our Amazon store.)

If that’s not hot enough, look for fresh “Thai chilies” (red) in produce. Start small, these suckers are HOT!

Thai Chilies



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03/16/15

How long to cook Veggies

Wondering how long to cook those veggies? Here’s a great chart to keep on hand to make sure they always come out right!

Chef Perry
SimplySmartDinnerPlans.com

Veggie Cooking Chart

(By the way, be sure to subscribe to our free meal planning newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us feed the hungry, and teach nutrition, shopping, and hands-on cooking classes to at-risk and foster teens!)



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03/7/15

Cuban Pork Tenderloin & Soffrito Rice

Cuban Pork Tenderloin with Soffrito Rice

Possibly my number-one personal favorite recipe from the SimplySmartDinnerPlans vault is this Cuban-style pork tenderloin with soffrito rice.

The word soffrito is Spanish in origin and means to lightly fry something, such as sautéing or stir-frying. It’s a technique that the Spanish colonists brought with them when they settled in the Caribbean and Latin America beginning in the late 1400s.

But, soffrito is much older than that. The first known mention of the technique is referenced as sofregit in the “Libre de Sent Soví” (circa 1324). It’s one of the oldest cookbooks in Europe from the Catalan region of Spain.

Therefore, the conclusion can be made that soffrito has been an ingredient and technique in Catalan cuisine since at least medieval times.

Cuban Pork Tenderloin & Soffrito Rice

Active Time: 15 min.                                                     Total Time: 30 min.

Rice

  • 1/3 tbsp. olive oil 1 bacon slice, chopped
  • 1/3 small white onion, chopped 1/3 red bell pepper, chopped
  • 1 cup low sodium chicken broth 1/2 cup white rice
  • 2 pinches turmeric salt

Pork

  • 10 oz. boneless pork chops or picnic ribs 2 garlic cloves, peeled
  • 1 1/2 bay leaves 2/3 tsp. anise seed
  • 2/3 tsp. ground coriander 1 tsp. ground cumin
  • 1 lime, zested salt & black pepper
  • 1 tbsp. olive oil, to coat 1 mango (for garnish)

Preheat the oven to 450F.

Heat medium pot with tight fitting lid over medium high heat. Add bacon, and brown. Add onions and peppers and sauté 5 minutes, add the broth and bring to a boil. Add rice, turmeric, and salt. Cover the pot and reduce heat to simmer. Cook 15 to 18 minutes, until rice is tender.  

For pork, poke 4 slits (just the width of your knife point) into each chop and nest garlic into meat. Place meat on nonstick baking sheet; place an equal portion of bay leaf beneath each. Combine the spices, and lime zest. Coat meat with oil. Rub spices over the pork and place in oven.

Roast meat 7-10 minutes, or until internal temperature reaches 145F.

(See notes under Dinner #6 Pork Chops and Baked Apples for more information on cooking temperature.)

Remove from oven and tent loosely in foil about 10 minutes, to let the juices redistribute. Skin, seed & chop mango, then slice pork and serve with soffrito rice and garnishes of chopped tropical fruit or chopped cilantro and green onions (optional).

Suggested drink: Mojitos!

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids.

 

 

 




03/5/15

Fun Foodie Easter Craft: Peep Houses

Easter Craft Peep Coops

Found these Peep Houses on Yesterfood’s Facebook page, and it was too cute not to share.

From the Yesterfood blog: “Is this an Easter craft or an Easter treat? It’s both! These Peeps Houses are almost too cute to eat. Whether you eat them or not, they’re fun to make.”

You’ll need:

  • Peeps
  • Graham Crackers (I recommend name-brand for this- they’re a little thicker and sturdier)
  • Cookie Icing or Frosting (I used some homemade butter cream frosting that I had left over from a cupcake project; something thick/firm is suggested. The original instructions said that Wilton’s Cookie Icing would work, but one reader reported that it did not work for her).
  • Newspaper or parchment paper
  • Easter decor, such as Easter grass, candy eggs, etc.

See the step-by-step instructions (with photos) here.

You can bet my daughter and I will be making these this year!

Chef Perry
SimplySmartDinnerPlans.com

(By the way, if you’re enjoying this article, you may want to subscribe to our free meal planning newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us feed the hungry, and teach nutrition, shopping, and hands-on cooking classes to at-risk and foster teens!)

 

 



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03/2/15

Shelf Life of Cooked Bacon

photo 4 (800x598)

SimplySmartDinnerPlans subscriber, Ken asks:

Perry, we’ve recently experienced something new and a little frightening, leftover bacon! Given that it almost always smoked and sometimes cured, does it have an extended shelf life after baking/frying? Or, would it be just a few days as most other meats?

Ken, I’ve kept cooked bacon in the fridge (sealed baggie) for up to a week to 10 days. If you’re planning to use it as a flavoring agent (soups, beans, etc.,) you can crumble and freeze it for up to 6 mo.

Of course, for the best bacon ever fire up your Traeger, and follow this recipe…

Traeger Bacon

(By the way, if you’re enjoying this article, you may want to subscribe to our free meal planning newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us feed the hungry, and teach nutrition, shopping, and hands-on cooking classes to at-risk and foster teens!)

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