Sugar Snap Peas Salad

4 cups bibb (or butter) lettuce
4 cups sugar snap peas, string removed
3 tablespoons minced shallots
4 teaspoons sherry vinegar salt and black pepper, to taste
7 teaspoons extra−virgin olive oil
1/2 cup roughly chopped fresh basil
3 tablespoons chopped italian flat leaf parsley

Wash and dry the lettuce and tear into bite−sized pieces.

Make the vinaigrette by combining the shallots, vinegar, salt, pepper and olive oil and set aside. Make an ice bath by filling a large bowl with ice and cold water and set that aside.

In a large pot, blanch peas in boiling water for about 3 minutes, until peas are bright green and cooked but still crunchy. Immediately, drain the peas and plunge into the ice bath.

Once the peas have cooled remove them from the ice bath. Remove excess water from peas by blotting with a paper towel. Up to this point, the salad can be made a day in advance, refrigerated as separate components. Use the lettuce to line the bottom of a serving dish and add peas, basil, and parsley to another bowl. Add vinaigrette and toss. Put this mixture on top of the lettuce and serve immediately.

Strawberry Spinach Salad

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup sugar
1/2 cup olive oil
1/4 cup white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon dried minced onion
1 (10 ounce) bag fresh spinach − chopped, washed and dried
1 quart strawberries, sliced
1/4 cup toasted slivered almonds

Whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce, and onion. Refrigerate until chilled.

In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad; toss and refrigerate 10−15 minutes before serving.

Not Your Mother's Slow Cooker!

Fall is soon upon us and is the season to dig out that slow cooker or purchase one. Slow cooking is great for anyone, whether you work outside the home or are an at home domestic diva!

I decided to highlight a great book called "Not Your Mother's Slow Cooker" and a couple slow cookers that I like. I have been searching for a new one so wanted to share the things I found.




So I've narrowed my choices between these two, so if you have experience with either I would love to have your comments!


Hamilton Beach 6-qt. Stay or Go Slow Cooker
Make the most of your evening by having dinner ready when you step in the door. The Stay or Go slow cooker has ample room for roast chicken and veggies, savory soup or a delicious pot roast and comes with a clip-tight lid that locks on to contain
flavor and prevent messy spills. The lid rest lets you stir and serve without having anything in the way. Large, full-grip handles make carrying easier, whether you’re moving it from one counter to the next or taking it to a potluck party. Dishwasher-safe, removable stoneware insert and lid. Recipes included.

OR.....


West Bend 6-qt. Oval Versatility Slow Cooker
Imagine having all your meals ready when you come home each day! This 6-quart cooking pot goes from heating/serving to stovetop, oven, refrigerator, freezer or
dishwasher. It holds a whole chicken, ham or roast and offers low, medium and high settings for roasting or slow cooking, plus a keep warm setting for serving. The durable cooking pot has a premium nonstick (non-teflon) interior and stainless steel handles; a glass cover allows easy viewing as sauces simmer and meats sizzle. The handy lift-out rack lets you remove roasts and meat with ease. Cooking pot, cover and rack are all dishwasher-safe. Base is heat-resistant.

Turn your Grill into a Smoker!

I cannot do this pdf publication justice so I will just link it here so you can download and print it! It is fantastic info from the usda on how to turn your gas or charcoal grill into a wonderful smoker!

Smoked meats on the grill are wonderful!

Apple Smoked Barbecue Ribs

2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips

barbecue sauce (recipe below)

Preheat oven to 400F. Rub cinnamon, cloves and pepper into both sides of ribs. Place ribs on wire rack on baking pan. Bake for 3 hours until tender.

Soak wood chips in water for 30 minutes. Prepare grill. Place apple wood chips directly in the center of hot barbecue coals. Baste ribs and place on grill above wood chips. Cover, grill and cook for 10 minutes. Turn ribs, baste again and cook another 10 minutes or until ribs are browned but still moist.

Barbecue Sauce:
2−15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar

Combine all ingredients except vinegar in saucepan. Simmer, covered, on low heat for 1 hour, stirring occasionally. Add vinegar to taste and simmer for another 15 minutes. Chill at least 24 hours, or until ready to use.

Pork Tenderloin with Orange and Rosemary Glaze

1/2 cup light corn syrup
1/3 cup frozen orange juice concentrate,
thawed
1 scant teaspoon dried rosemary, crumbled
1 tablespoon balsamic
vinegar
Salt and pepper, to taste
2 pork tenderloins, about 1 pound each
Salt and pepper

Combine corn syrup, orange juice concentrate, rosemary, and vinegar. Heat over medium-low heat until it comes to a simmer. Reduce heat to low and simmer for about 5 minutes. Remove from heat and add salt and pepper, to taste.

Heat oven to 450°. Line a 9x13x2-inch baking pan with foil; brush with
olive oil.

Trim excess fat from pork tenderloins. Place the pork in the prepared baking dish. Place in the preheated oven and roast the pork for 15 minutes. Reduce the oven temperature to 350°. Put about 1/3 cup of the glaze in a dish to use for basting pork. Brush the pork all over and continue roasting for about 30 to 40 minutes longer, or until pork is cooked through. Brush with glaze every 10 minutes or so.

A meat thermometer should register about 160° when inserted in the thickest part of one of the pork tenderloins.

Slice tenderloins and serve drizzled with remaining glaze.
Serves 6.