You will love these ribs. They are so easy to pull together. They are perfect for a game’s night get-together, an easy family dinner, or even a special, celebratory meal. Yes, they are a little messy. But, they’re so worth a few dribbles!
Fire up the bbq for this recipe. Or, if you have a powerful range hood and an indoor grill, you can whip these up quickly in your kitchen.
Jalapeño & Honey Ribs
6 jalapeño peppers, chopped
1 Tbsp olive oil
1/3 cup onion, diced
2 garlic cloves, minced
1/2 cup cold water
1/2 cup honey
1/4 cup cider vinegar
2 Tbsp hoisin sauce
3 Tbsp grainy mustard
1/2 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp pepper
1 Tbsp cornstarch
2 lbs ribs
Grill jalapeños until they are charred and blistered. Place in a bowl and cover with plastic wrap until they are cool enough to handle, about 15 minutes. Peel, seed, and chop the jalapeños.
Heat oil in a pan. Sauté onion and garlic until softened. Add water, honey, vinegar, hoisin, mustard, and Worcestershire sauce. Bring to a boil. Add jalapeños. Reduce heat and simmer for 15 minutes. Season with salt and pepper.
Combine cornstarch with cold water. Stir into sauce and return to a boil. Boil until thick.
It may be January, but there’s no reason why you shouldn’t fire up the BBQ! Definitely try these very delicious chicken and pineapple skewers. They’re quick to whip up and perfect when you want to impress a crowd.
Some stoves are equipped with a grill component allowing you to cook up these skewers indoors. Remember to turn on the range hood fan about 15 minutes before cooking, and leave it running for about 15 minutes after you’re done cooking.
2 lbs chicken breasts, cut into large cubes
300 g pineapple chunks
2 Tbsp olive oil
2 Tbsp sriracha sauce
2 Tbsp honey
Soak large wooden skewers in water for 15 minutes. Preheat grill.
Taking alternate turns, thread chicken and pineapple chunks onto skewers.
In a small bowl, stir together sriracha sauce, honey, and oil.
Grill for about 10 minutes, or until chicken is almost cooked through. In the last 5 minutes of cooking, brush the skewers with sauce mixture.
Sometimes you just need something light, healthy, and refreshing … especially after a month of indulging in holiday fare. This Cucumber Yogurt dip comes together quickly and easily, and you won’t even need to turn on the range hood fan, either.
Cut up an assortment of fresh vegetables and dip away!
2 cups English cucumber, grated
1 cup plain yogurt
1/2 tsp garlic, minced
1/4 tsp salt
1/4 tsp cumin powder
3 sprigs coriander leaves
Combine cucumber, yogurt, garlic, salt, and cumin in a bowl. Garnish with coriander leaves. Serve with an assortment of vegetables.
New Year’s Eve is just around the corner. Are you ready for 2018?
If you’re having a party, let us know what’s on the menu. Remember to turn on your range hood fan 15 minutes before you begin cooking, and leave it running for about 15 minutes after you’re done. Your guests will probably love the aroma of baked desserts. But, grease for frying isn’t so pleasant. The range hood will draw up all the grease, smoke, odor, and steam, and send it to the outdoors where it belongs!
If you’re looking for some New Year’s Eve inspiration, check out our top picks:
I love, love, love fresh figs. Yes, dried figs are great, too. But, there’s something so special about soft, ripe, slightly sweet, fresh figs. Toss in a few other fabulous flavors and you really have the simplest and most wonderful of holiday treats.
Remember to turn on your range hood fan about 15 minutes before beginning this recipe, and to leave it running about 15 minutes after you’re all done.
Honeyed Figs With Walnuts and Blue Cheese
1/2 cup shelled walnuts
12 fresh, black figs
2 Tbsp honey
4 sprigs thyme
1/2 (300g) pkg of blue cheese, well chilled (Feel free to use any cheese you love!)
Toast walnuts on a baking sheet in a preheated 425°F oven for 4 minutes or in a hot pan on the stovetop. Let cool and chop finely.
Cut an “X” in the top part of each fig. Be careful not to cut all the way through. Place figs in a roasting pan. Drizzle with honey and sprinkle with thyme sprigs over the top. Sprinkle with pepper.
Roast figs for about 10 minutes, or until slightly softened.
While figs are roasting, form blue cheese into 12 small balls.
Place figs on a serving platter. Place one cheese ball in the center of each fig. Sprinkle walnuts over top of each fig. If juices remain at the bottom of the roasting pan, drizzle it over top of the figs.
I love this salad. It’s perfect for the height of summer, of course. But, it’s almost more perfect for the middle of winter. I always find I end up eating a lot heavier through the winter. Toss in more desserts during the holiday season than I need, and you can begin to see why I love this light, flavorful, and refreshing salad. You won’t even need to turn on the range hood fan, either!
Clementine, Spinach, & Avocado Salad
6 clementines, separated into slices
2 ripe avocados, pitted and sliced
1 cup pomegranate seeds
1/2 cup pistachios, shelled
6 cups spinach leaves
2 Tbsp olive oil
4 tsp balsamic vinegar
Pinch each salt and pepper
Drizzle half the dressing over the spinach. Toss till well combined. Arrange spinach neatly on a platter.
Arrange clementines and avocado decoratively over the spinach.
Sprinkle pomegranate seeds and pistachios over the platter.
Is this the weekend that you head out to get your Christmas Tree? It is for us. Or maybe this is the weekend that you host your first holiday party. It will be for us, too. Whatever you may or may not be doing this weekend, your range hood is likely to get a good workout at some point over this holiday season.
So, just a quick reminder:
turn on the range hood fan at least 15 minutes before you start to cook;
leave it running at least 15 minutes after you finish cooking;
wash the range hood filter before you start cooking.
Once that’s all done, curl up with a scrumptious dish of Slow-Cooker Spiced Pot Roast!
Slow-Cooker Spiced Pot Roast
1 bottle beer (preferably a dark ale)
1/2 cup Thai sweet chili sauce
2 Tbsp soy sauce
1 Tbsp sesame oil
4 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
1 Tbsp canola oil
1 boneless blade pot roast (about 3 lbs)
2 tsp fresh thyme
1/4 tsp salt
1/4 tsp pepper
2 Tbsp cornstarch
2 Tbsp water
Combine beer, chili sauce, soy sauce, sesame oil, garlic, and jalapeño in a slow cooker.
Heat oil in a large frying pan. Sprinkle salt, pepper, and thyme over the roast. Brown the roast all over in the hot pan. Place the roast in the slow cooker. Cover and cook on Low for 8 hours or until meat is very tender.
Remove the roast to a cutting board. Let rest for 15 minutes. Slice the roast or pull apart.
Use a gravy separator or a spoon to remove the excess fat from the liquid remaining in the slow cooker.
Pour gravy from the slow cooker into a pot. Stir cornstarch and water together until well combined. Whisk cornstarch into gravy and bring to a boil. Gravy should be just slightly thickened. If you’d like a thicker gravy consistency, double the amount of cornstarch and water.
Serve pot roast along with warm rolls, coleslaw, and a green salad.
If you haven’t finished your holiday baking yet … or even if you have, you’ll have to give these Spiced Star Cookies recipe a try. They are so yummy! Remember to turn on the range hood fan at least 15 minutes before you start baking and leave it running for at least 15 minutes after you’re done. Find out why running the range hood fan is important to good health here.
Spiced Star Cookies
1/2 cup butter, unsalted, softened
1-1/2 cups granulated sugar
1/4 cup honey
2 tsp vanilla extract
2-1/4 cups All-Purpose Flour
1 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
Your favorite cookie icing
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Beat butter and sugar in a large bowl until light and creamy. Add honey, eggs, and vanilla. Stir until combined.
In a separate bowl, stir together all the dry ingredients.
Carefully add dry ingredients to butter mixture. Stir until combined.
Divide dough into 4 sections. Roll out dough on a lightly floured surface. Use a star-shaped cookie cutter to cut out cookies. Lay them 1-inch apart on the cookie sheet. Repeat until all the dough has been used.
Bake for 8-10 minutes. Cool on wire racks. Spread with your favorite cookie icing.
Tell us which cookies you always bake for the holidays?
Looking for a quick appetizer to serve before your fabulous Thanksgiving dinner? This one is it! These Prosciutto and Apricot Sticks are so tasty that it will be hard to stop at just one. There are so many ways to customize this app according to the ingredients you have on hand in the fridge.
If you don’t have prosciutto, use whatever sliced meat you do have. No apricot jam? No problem. Use jam of a different fruit or even honey. Missing bread sticks? Reach for crackers.
Happy Thanksgiving from our family to yours. We hope you have a wonderful and delicious feast!
Prosciutto and Apricot Sticks
24 bread sticks
4 Tbsp apricot jam
1 Tbsp grainy mustard
24 slices prosciutto
Heat jam in a small saucepan set over low heat. Stir in mustard. Once the jam-mustard mixture has melted, let cool slightly.
Brush each slice of prosciutto with a little of the apricot mixture. Wrap the slice around the bread stick as tightly as possible.
So many of us are turning to a healthier lifestyle. Some are fitting more exercise into their day. Some are clearing their homes of toxic cleaning products. Some are eating more vegetables and less meat. If any of that describes you, you’re going to love this Vegetarian Chili recipe. Packed with as much flavor as the meat-based version, but with fewer calories. Not a fan of tofu? No problem. You can customize the ingredients as you please. Remember to turn on the range hood fan at least 15 minutes before you start cooking, and to leave it running for at least 15 minutes after you’ve finished cooking.
1 pkg extra firm tofu, crumbled
1 clove garlic, minced
1 Tbsp chili powder
2 Tbsp Worcestershire sauce
1 cup onion, chopped
1 bell pepper, chopped
1 carrot, diced
2 Tbsp canola oil
2-1/2 cups tomato sauce
1/2 cup tomato paste
1 (15oz) can kidney beans, drained and rinsed
1/2 tsp cumin
1/2 tsp cayenne pepper
salt and pepper to taste
Combine tofu, garlic, chili powder, and Worcestershire sauce in a small bowl. Set aside.
Heat oil in a pot over medium heat. Sauté onion, bell pepper, and carrot until onions are translucent. Add tofu mixture.
Stir in tomato sauce, tomato paste, beans, and spices. Cover and simmer for 1 hour. Season to taste.