Friday, July 30, 2010


So. Sorry it's been a minute. Hubby's a teacher and baby and I are soaking up as much time with him as we can. We've grown positively humongous from all of the wonderful memories and moments we've had this summer.

I don't have much time this evening (date night and all) but I created a recipe for dinner. I think I do my best work when I have 10 minutes to throw together something nutritious and wonderful) and this was definitely one of those evenings. Through a series of events our plans for going out to dinner were scratched and (luckily I had cooked some country style ribs earlier to save them from going to waste) I created this recipe to share with you.
Have fun with it. Mix it up and make it your own!

Drum roll............................. ( I know maybe the  picture isn't the best but I had another picture taken from an aerial view and the ribs looked inappropriate)
Southwestern Bruschetta! And can I just say... YUM!!!!!!!!!!!!!!

(If I am not mistaken, bruschetta is sliced baguette with a tomato topping).
So! I have Texas Toast (garlic bread) toasted and then topped with steamed: bell peppers, onions, tomatoes, corn, and summer squash all diced and stirred up with some chili powder, garlic powder, onion powder, canola oil, sea salt, and lime juice. (All of this is to taste. You can add your own seasonings, but I recommend (since you have so many hearty things that are delicious and shouldn't be skimped on) using the Texas Toast for a more southwest feel. Nevertheless, do as ye will.
So I top the lightly browned garlic bread with the mix and then broil it just to get the veg some extra color.

p.s. for some amazing ribs (I hate eating off the bone, I feel like a cannibal or feral child doing that) I buy boneless country-style ribs and braise them on each side for some nice brown color with a little sea salt. Then I lay them in a 13 by 9 baking dish and pour in 1/4 c (about) chicken broth (you could use beef but I use chicken with pork when I am doing a light taste and beef when I want something more hearty) and then about 1/2-3/4 c. of liquid salsa seasoning (mine is honey, garlic, and herb) and stick a quartered onion in with it.
Slow cook them for 2 hrs or more at 250*.
I broiled mine again at the end to make sure the bits that sat in the juices (which helps keep them tender) weren't soggy.

I made sauce with 1 C. of the juices from the pan and 2 T. each flour and butter. Melt the butter, whisk the flour, then pour in the juices and stirring constantly cook until thickened and bubbly. Season to taste if it's bland. This is a no-fail way to make gravy! I never get any lumps!

Happy cooking!

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