The first week of November is National Fig week – a celebration of the nutritious gems! Packed with vitamin A, potassium and calcium, these sweet flowers, yes flowers, can be used in many ways! The fig itself is actually the flower – the seeds are the fruit. A low-calorie healthy snack!
To start off the week, Fig Tarts with Blue Cheese and Pecans. Also during the week, Fig and Arugula salad and Fig Vinegar!
What you need:
- 12 frozen tart shells
- ¼ cup crumbled gorgonzola
- 4 fresh figs cut into pieces
- ¼ cup toasted pecans
- 2 Tablespoons melted butter
- 2 teaspoons sugar
How to Do it:
Place each tart shell into the cup of a muffin tin. Divide the gorgonzola and place about 1 teaspoon in each of the shells. Top that with the figs, then the pecans.
Sprinkle the butter over the top, then the sugar, making sure to spread it evenly over all 12 tarts.
Bake in 350 degree oven for about 15 minutes, or until the tart shells are browning and the sugar is melting.
Gently remove from muffin tin and allow to cool. Serve warm or cold.
Makes 12 small tarts.
© Copyright 2016 The Lazy Gastronome
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It’s a recipe party!
And I’m late – Again! But it sure was an amazing party last week!! Thanks to everyone who joined!
So, here’s the burning question,
What’s for Dinner?”
[4]
Here is the place to find the answers to that age-old question! A collection of fabulous recipes!
Come here to share your latest and greatest recipes here – All meal or food related, family-friendly posts are invited! Feel free to post linkys that are food related as well! (Sadly, non food posts will be deleted). Here are four amazing recipes from last week – and there were SO many!
Note: Featured posts that also left a comment last week, get pinned, tweeted and yummed!
Make sure you visit them and let them know how awesome they are – you might be next!
The top, most visited post was this wonderful little appetizer from a Spoonful of Flavor. Feast your eyes on the Mini Bacon Butternut Squash Cups! [5]
Following right behind (and I mean, right behind -only one click less!!) are these beautiful French Macaroons, the Diva Cookie [6] – O Blog Off gives the most detailed instructions; even this lazy cook can pull them off!
Well, we’ve had appetizers and dessert, how about an easy, beautiful and healthy main dish? Olla-Podrida posted this Slow Cooker Beef and Broccoli [7] – Get out your chop sticks!
And our forth feature got me excited! I LOVE bbq – real, smoked barbeque. The Jenny Evolution posted very descriptive, clearly written instruction on making an Ancho Chile Rubbed Smoked Beef Brisket [8]! I’m gettin’ my smoker out!
Thank you to everyone who shared an amazing recipe or idea last week and a big thank you to those who visited other party goers! – it’s not a party without each other!
And now, let’s get started on another deliciously fun party!
But Please don’t party and run!! Visit and leave a comment for at least two other posts for each you share. It really doesn’t take that much time. (I visit them all, but I’m still working on last weeks! I will be there)
Then Quick! Tell all your friends (on facebook and twitter and anywhere else!) about the great recipes people are posting – and stop by and visit them.
Make sure your link works! We have a couple of bad links last week – Folks can’t visit if they can’t get there!
There are only three requests – Please Only food related posts! Recipes, food review, even linky parties that focus on food -If it is about food, please share it! (Sadly, non food posts will be removed).
Make sure you post something you DIDN’T post recently
AND
Visit some of the other party goers!! That’s what makes it a party!
Don’t forget to leave a comment – If your post is featured next week, it also gets pinned and tweeted (IF you’ve commented this week!)
Grab our button for your side bar!
Note: By linking up you are giving the Lazy Gastronome permission to use your posts as future features on the blog. And thank you!
Please be sure to be adding a link to your post, not to your main blog page! We want to see your fabulous recipes! Let’s build an amazing collection!
Got cookie recipes? Please share them here AND on the Great Cookie Exchange! [10]
And now on to the PARTY!
.
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I love the flavor of BBQ Ribs – That slow cooked flavor that melts in your mouth. Here’s a way to do it at home in your oven. Melt in your mouth ribs!
How to Do it:
Mix all the ingredients for the marinade in a large, nonmetallic dish. Place the ribs in and turn once. Marinade for 8-10 hours or overnight, turning once.
Remove ribs from marinade and dry gently. Mix all the spices for the rub and rub on both sides liberally. Allow to sit for about an hour at room temperature.
Preheat oven to 250 degrees and cook the ribs on a rack, fat side up, for 90 minutes. Turn the ribs and cook an additional 30 minutes.
Turn up the heat to 375 degrees. Mop the top of the ribs with barbeque sauce (either homemade [15] or store bought. We love Meat Mitch from Kansas City) and cook for 15 minutes. Turn the ribs, mop more sauce on the ribs and cook 15 more minutes.
Remove from heat and let set for about 5 to 10 minutes. Slice the ribs and serve.
Makes 4 servings.
I love the flavor of BBQ Ribs - That slow cooked flavor that melts in your mouth. Here's a way to do it at home in your oven. Melt in your mouth ribs!
Course:
Main Course
Cuisine:
Barbecue
Keyword:
barbecue, bbq, pork, ribs
Servings: 4 people
Author: HelenFern
-
2 - 3
pound slab
pork spare ribs
-
1
cup
barbecue sauce
(store bought or homemade)
Marinade
-
1
cup
brewed coffee,
cold
-
2
teaspoons
salt
-
1
Tablespoon
lemon pepper
-
Water to cover
Rub
-
1/4
cup
smoked paprika
-
3
Tablespoons
chili powder
-
1
teaspoon
onion powder
-
1
teaspoon
garlic powder
-
1
Tablespoon
lemon pepper
-
1
teaspoon
salt
Marinade
-
Mix all the ingredients for the marinade in a large, nonmetallic dish. Place the ribs in and turn once. Marinade for 8-10 hours or overnight, turning once.
-
Remove from refrigerator and add the rub.
Rub
-
Remove ribs from marinade and dry gently. Mix all the spices for the rub and rub on both sides liberally. Allow to sit for about an hour at room temperature.
The Ribs!
-
Preheat oven to 250 degrees and cook the ribs on a rack, fat side up, for 90 minutes. Turn the ribs and cook an additional 30 minutes.
-
Turn up the heat to 375 degrees. Mop the top of the ribs with barbeque sauce and cook for 15 minutes. Turn the ribs, mop more sauce on the ribs and cook 15 more minutes.
-
Remove from heat and let set for about 5 to 10 minutes. Slice the ribs and serve.
© Copyright 2016 The Lazy Gastronome
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
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Did you ever go to make some BBQ and find you were out of sauce? Well I bet you have everything you need in the pantry and your refrigerator to make a batch of your own!
What you need:
- 1 Tablespoon olive oil
- ½ onion, chopped
- 3 cloves of garlic, crushed
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon garlic salt
- 1 teaspoon lemon pepper
- 1 Tablespoon smoked paprika
- 1 Tablespoon Dijon mustard
- 2 8-oz cans of tomato sauce
- ¼ cup apple cider vinegar
- 1/8 cup brown sugar
- 1 teaspoon liquid smoke (optional)
How to Do it:
Heat the oil in a large sauce pan. Sauté the onion until they are slightly softened. Add the garlic and continue to cook for 2-3 more minutes.
Add the remaining ingredients and simmer for 45-60 minutes, stirring often. The sauce will be darkened and thick.
Remove from heat and allow to cool.
Makes about 2 cups of sauce. Store in the refrigerator for up to two weeks.
© Copyright 2016 The Lazy Gastronome
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Looking for a quick week night dinner when it’s just the two of you? How about some pork chops and noodles in a quick tomato sauce? Well here it is!
What you need:
- 2 center loin pork chops
- 1 ½ cup cooked noodles
- 1 can fire roasted diced tomatoes
- 1 Tablespoon olive oil
- Smoked paprika
- Garlic salt
- Salt and Pepper to taste
How to Do it:
Season the pork with the smoked paprika and garlic salt.
Heat the olive oil in a pan. Add the pork and cook on medium-low heat until there is no pink left.
Add the noodles and brown them lightly in the pan with the pork chops. Push the noodles and chops to the side, then pour in the tomatoes.
Turn the heat to medium-high and bring the tomatoes to a boil, cooking off about half of the liquid, stirring contantly.
Serve a pork chop with half of the noodles, then topped with half of the tomatoes.
Serves 2
© Copyright 2016 The Lazy Gastronome
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