"Pasta" Primavera

Ingredients:

• 1 spaghetti Squash
• 2 Tablespoons extra-virgin olive oil
• 2 garlic cloves, crushed
• 1/2 teaspoon red pepper flakes (more to taste)
• 1/4 teaspoon ground garlic
• Freshly ground pepper (to taste)
• Sea salt (to taste)
• 2 Handfuls fresh organic spinach
• 1/3 cup sun-dried tomatoes
• 1/2 onion, chopped
• Protein of choice (2 organic chicken breasts, 10 large shrimp)
• Optional: Add in other vegetables (zucchini, broccoli, grape tomatoes, asparagus)
• Optional: Garnish with fresh basil and Parmesan when serving

Directions:

1. Preheat oven to 425°F
2. Cut spaghetti squash in half and remove seeds. Drizzle olive oil  on squash and sprinkle with salt and pepper. Place cut side down on pan and cook for 30 minutes or until interior is soft.
3. Prepare protein of choice.
4. In a medium-sized pot add oil, garlic and onion and saute for 3-5 minutes
5. Add in spaghetti squash and mix well.
6. Add in sun-dried tomatoes, spinach and any other vegetables of choice.
7. Add in protein and mix well to combine.
8. Top with fresh basil and fresh Parmesan (optional) and serve hot; taste and add sea salt and freshly ground pepper to taste.

~Recipe adapted from lexiscleankitchen.com

Baby Back Ribs

Ingredients:

• Baby back Ribs (aka pork back ribs)
• Rib rub (recipe we use below)
• Favorite barbecue sauce for basting
• BBQ Rub Recipe:
• 1/4 cup firmly packed brown sugar
• 1/4 cup sweet paprika
• 3 Tablespoons black pepper
• 3 Tablespoons coarse salt
• 1 Tablespoon hickory smoked salt or more coarse salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons celery seeds
• 1 teaspoon cayenne powder

*Note: I omit the celery seeds, as I really don't like the flavor. Since I don't like spicy food, I cut the black pepper and cayenne pepper amounts in half.

Directions:

1. Buy baby back ribs, which are commonly referred to as "pork back ribs". You don't want St. Louis style or Country Style or Spare Ribs. You do want pork back ribs. Seems like each rib rack will feed about 2 people.
2. Using a clean screwdriver, work the tip along a bone near the end of the rack to get underneath of the membrane. Peel the membrane back along the length of the rack.
3. Apply rub to all sides of the rib rack .
4. Double wrap each rib rack in foil and lay them meat-side down on a sheet pan or Pyrex baking dish. Bake at 250 degrees for 3 hours.
5. Remove the ribs from the oven and let them rest for 10 minutes.
6. Get grill to medium heat (350-375 degrees). Unwrap rib racks and baste the "bone saide" with barbecue sauce. I prefer a sweet sauce, like Sweet Baby Ray's, but you can pick your favorite. Then place the racks meat-side up on the grill and baste the meat side with barbecue sauce. After the sauce has had a chance to caramelize (maybe 5-10 minutes?), carefully flip them over. Using tongs on each end of the rack as you flip helps to minimize tearing. Then cook the meat side for another 5-10 minutes.
7. Remove ribs from the grill, cover with foil, and let rest 10 minutes. Then eat!

~Recipe from Teri & Scott.

Moist Cornbread

Ingredients:

• 1 1/2 cups finely ground yellow cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon fine salt
• 1 1/2 cups whole milk
• 2 large eggs
• 6 tablespoons unsalted butter (2/4 stick), melted, plus more for coating the baking dish

Directions:

1. Heat the oven to 425°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter; set aside.
2. Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and whisk to combine.
3. Place the milk and eggs in a medium bowl and whisk until eggs are broken up. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, stir until just incorporated (Do no overmix.) Stir in the melted butter until just incorporated and no streaks of butter remain.
4. Pour the mixture into the prepared dish. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Remove the dish to a wire rack and let cool for at least 15 minutes before serving.

~Recipe from chow.com

Beef Stroganoff

Ingredients:

• 12 ounces egg noodles
• 2 Tablespoons salted butter
• 2 Tablespoons olive oil
• 1 pound sirloin steak, cur into small cubes
• salt and ground black pepper
• 8 ounces mushroom caps, halved
• 2 carrots, finely chopped
• 1/2 onion, finely chopped
• 1/2 cup Brandy or Sherry
• 2 1/4 cups beef stock
• 2 Tablespoons cornstarch
• 1/4 cup sour cream
• 1 heaping teaspoon Dijon mustard
• Chopped fresh parsley, for serving

Directions:

1. For the buttered egg noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions. Drain and set aside.
2. For the beef stroganoff: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the meat with salt and pepper. Add half the meat to the pan and brown it quickly. Remove the first batch and cook the rest of the meat. Remove and set aside with the first batch.
3. Add the remaining 1 tablespoon olive oil to the skillet and cook the mushrooms, carrots and onion until lightly browned. Turn off the heat and add the brandy and 2 cups of the stock. Turn the heat back on and reduce the liquid for 2 to 3 minutes. Mix the cornstarch with the remaining 1/4 cup stock, getting out all the lumps. Pour the slurry into the skillet and cook until the sauce thickens.
4. Turn off the heat. Stir in the sour cream, mustard and beef. Taste and adjust the seasoning with salt and pepper.
5. To finish the noodles, melt the butter in a skillet over medium heat. Add the cooked egg noodles and toss to heat through and coat with the butter.
6. Serve the stroganoff with the noodles, and sprinkle with the parsley.

~Recipe from Ree Drummond on Foodnetwork.com

Smothered Chicken with Mushroom Gravy

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 Tablespoon olive oil
• 3 Tablespoons butter
• 1 shallot, minced (or 1/4 cup finely minced yellow or white onion)
• 8 ounces white button or baby bella mushrooms, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1 clove garlic, finely minced
• 3 Tablespoons flour
• 1 1/2 cups low-sodium chicken or beef broth
• 1/2 cup milk, half-and-half or cream
• salt and pepper, to taste

Directions:

1. Season both sides of the chicken with salt and pepper. Heat the olive oil in a 12-inch nonstick skillet over medium heat until rippling and hot. Add the chicken and cook for about 4 minutes on each side, until golden and cooked through. Don't overcook or you'll have dry chicken (if you have a thermometer, cook until 165 degrees F). Remove to plate and cover to keep warm.
2. Add the butter to the pan and melt over medium heat. Stir in the shallot, mushrooms, salt, thyme and garlic. Cook, stirring often, until the mushrooms are tender and golden and the liquid has released and most of it has evaporated, 8-10 minutes.
3. Sprinkle the flour over the mushroom/onion mixture and stir while the mixture cooks for 1-2 minutes. Slowly whisk in the broth, adding just a bit at a time and whisking until thick then adding a bit more (this will help the flour to absorb into liquid and not clump on the mushrooms). Once all the broth has been added and the sauce is smooth, stir in the milk, and simmer the mixture for 5-7 minutes until it is thick and bubbly. Add salt and pepper to taste. Serve immediately over the reserved chicken (this is also amazing on mashed potatoes).

~Recipe from melskitchencafe.com