Sweet Heat Green Beans

Ingredients

  • 1 1/2 Tbsp. canola oil
  • 1 Tbsp. sambal oelek
  • 2 tsp. light agave nectar (we used Madhava Organic Golden Light 100% Blue Agave nectar)
  • 1 tsp. reduced-sodium soy sauce
  • 1/4 tsp. kosher salt
  • 2 minced garlic cloves
  • Dash of freshly ground black pepper
  • 10 oz. green beans, trimmed and cut into bite-size pieces (this usually meant cutting a green bean into 2 or 3 pieces)

Directions

  1. Preheat the oven to 425 degrees.
  2. In a large mixing bowl, whisk together everything but the green beans. Add the green beans to the bowl, tossing to coat.
  3. Take a baking sheet and line it with aluminum foil. Spread the green beans out on the lined baking sheet, placing the sheet in the oven for 18 minutes, stirring them around halfway through.

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These green beans live up to their name, we loved the balance between sweet and spicy !

This is a vegan version of a recipe we’ve had for a while (and we’re not sure where the original version came from).

We weren’t paid in any form to promote Madhava.

Take care everybody !

Sweet Chile Hot Wings

Ingredients

  • 4 lbs. chicken wingettes and/or drummettes (we went for a mix of both)
  • Kosher salt and freshly ground black pepper
  • 1 cup soy sauce (we used reduced-sodium soy sauce)
  • 1 cup honey
  • ¼-1/3 cup sriracha (I used 1/3 cup)
  • 3 Tbsp. roughly chopped cilantro, for garnish (we used whole leaves)

Directions

  1. Preheat your oven to 425 degrees. Take 2 baking sheets and line them with aluminum foil, spraying the foil with nonstick cooking spray afterwards. Divide the chicken wings between the two lined sheets, sprinkling the salt and pepper onto the wings afterwards. Place one baking sheet on the middle rack and the other on the bottom rack. Cook for 30 minutes, then switch places with the baking sheets and continue cooking for another 30 minutes.
  2. While the chicken wings are cooking, take a large mixing bowl out and whisk together the soy sauce, honey and sriracha in it. Once the chicken wings are fully cooked, place them in the bowl, tossing to coat in the sauce. Place the chicken wings on a plate afterwards and sprinkle the cilantro on afterwards. Serve immediately.
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These wings live up to their name, there’s a really nice balance of sweet and spicy in it. The cilantro does add a nice freshness and works with the other flavors but if you don’t like cilantro then you can omit it and still have a tasty chicken wing on your hands !

Recipe source unknown.

Take care everybody !

Slow Cooker Barbecue Ribs

Ingredients

  • 3 pounds bone-in country-style pork ribs
  • 1 (6-ounce) can tomato paste
  • ½ cup apple cider vinegar
  • 1/3 cup firmly packed light brown sugar
  • 3 tablespoons stone-ground mustard
  • 2 tablespoons honey
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons soy sauce (we used reduced-sodium soy sauce)
  • 1 tablespoon chili powder
  • 1 tablespoon liquid smoke (we used hickory smoke)
  • 1 teaspoons ground black pepper (we used freshly ground black pepper)
  • 1 teaspoon kosher salt
  • ¾ teaspoon ground red pepper
  • 2 cloves garlic, minced

Directions

  1. Take a 6-quart slow cooker out and spray the inside of it with cooking spray. Place the ribs down on the bottom of the slow cooker.
  2. Take a medium-sized mixing bowl out and add to it the remaining ingredients (tomato paste – minced garlic), stirring to combine. Pour the tomato mixture over the ribs, turning the ribs so they get thoroughly coated in the mixture.
  3. Place a layer of paper towels over the slow cooker, putting the lid on afterwards. Cook on LOW for 5 to 5 ½ hours or until the meat’s tender. Serve the ribs with the sauce and enjoy !
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The meat was practically falling off the bone, it was so tender ! You take a bite and you can taste a sweet and spicy flavor but you’ll get some smokiness at the end of the bite. A great recipe when you’re hankering some ribs but don’t feel like cooking outdoors.

We got this recipe from a Paula Deen magazine.

We weren’t paid in any form to promote the magazine.

Take care everybody !

Easy Sesame-Hoisin Salmon

Ingredients

  • 2 Tbsp. hoisin sauce
  • 1 Tbsp. brown sugar (we used light brown sugar)
  • 1 Tbsp. reduced-sodium soy sauce
  • 1 Tbsp. rice vinegar
  • 2  tsp. toasted sesame oil
  • 1 tsp. grated ginger
  • ¼ tsp. crushed red pepper
  • 4 (6-oz.) salmon fillets
  • Cooking spray
  • ¼ tsp. kosher salt
  • 2 Tbsp. sliced green onions

Directions

  1. Preheat your oven to 400 degrees. Take a baking dish (we used a 13- x 9-inch baking dish) and spray the inside of it with cooking spray. In a small bowl, mix together the first 7 ingredients together until combined. Place the salmon in the baking dish (we put ours in skin-side down), sprinkling the salt over the fillets afterwards. Pour the sauce over the salmon and stick the dish in the oven for 15 minutes, basting occasionally (we basted around every 5 minutes). Sprinkle the green onions over the salmon and eat right away.
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This really is an easy dish to make. It’s sweet and has some heat to it. We didn’t taste the sesame oil really but we enjoyed the other flavors a lot !

We got this recipe from Cooking Light.

We weren’t paid in any form to promote Cooking Light.

Take care everybody !

Honey-&-Soy Lacquered Spareribs

Ingredients

  • 2 (2- to 2 ½ lb. each) slabs St. Louis-style pork spareribs
  • 1 Tbsp. kosher salt
  • 2 tsp. freshly ground black pepper
  • ½ cup honey
  • 2 Tbsp. soy sauce (we used reduced-sodium soy sauce)
  • 2 Tbsp. Asian hot chili sauce (such as Sriracha) (we used Sriracha)
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. butter (we used unsalted butter)
  • 1 tsp. dry mustard
  • 1 tsp. ground ginger

Directions

  1. Preheat your oven to 325 degrees. Rinse the ribs, patting them dry afterwards. Slice into the thin membrane on the back of the ribs and pull it off. Sprinkle the salt and pepper all over the ribs before wrapping each slab tightly in aluminum foil. Place the foil-wrapped slabs on a jelly-roll pan (we used a baking sheet lined with aluminum foil) and stick in the oven for 2 to 2 ½ hours or until the ribs are tender and the meat pulls away from the bone.
  2. Take a saucepan and add to it the following ingredients, stirring to combine: honey, soy sauce, Sriracha, lime juice, butter, dry mustard and ground ginger. Set the heat to high and wait for the sauce to come to a boil, stirring occasionally during that time. Once boiling, turn the heat down to medium-low, letting it simmer for 5 minutes or until the sauce has been reduced by half (we went with 5 minutes). Transfer the sauce to a bowl (we left the sauce in the saucepan and just took the saucepan off the heat).
  3. Take the slabs out of the oven, setting the oven to broil mode afterwards (we moved our rack up one from the middle at this point). Carefully take the slabs out of the foil and place them on an aluminum foil lined baking sheet (we used a different foil lined baking sheet for this). Brush each slab with 3 Tbsp. honey mixture (we just brushed the meaty side with the honey mixture).
  4. Broil for 5 to 7 minutes or until they look browned and sticky. Brush on the remaining sauce before digging in.
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This was the first time we’d ever cooked ribs in the oven and they came out good ! The ribs were a little salty but all we have to do is cut down on the salt next time to eliminate that problem. The ribs looked so sexy after going under the broiler and after they got brushed with more sauce before getting served. The sauce was sweet but had a little heat to it as well.

We got this recipe from Southern Living.

We weren’t paid in any form to promote Southern Living.

Take care everybody !