Homemade BBQ Sauce

BBQ Sauce...better late than never!

Everyone has their own personal favorite BBQ sauce, so after spoiling my family I figured that I would share what is gobbled down around my house.

Step 1: Dice up some onion and sauté with salt, pepper, garlic powder, paprika, chili powder, and cayenne pepper until nicely caramelized.  This is also a good time to add in some jalapeño or other hot pepper

Step 2: Add in your ketchup, molasses, and worchestershire sauce

Step 4: Add dijon mustard and a splash of apple cider vinegar

Step 5: Buzz your mixture until it is smooth, this will also help it to thicken up.  Adjust ingredient volumes to taste (unlike baking, you can mess with proportions all you like to get just the precise flavoring you deem perfect)

Slather on some ribs and enjoy the finger lickin' goodness!

Mini Apple Pies

With the progression of fall and the copious amounts of fresh apples found at this time of the year, for our latest gathering I made individual serving size apple pies.

This recipe will make 15 mini pies with enough dough left over to add some cute toppings.

Step 1: Assemble your apples.  You will need to peel, core, and dice them. You can use whatever apples you like, I used Macintosh and Empire as that's what we picked

Step 2: Mix in some granulated sugar, small amount of flour, and cinnamon and toss to coat

(You did remember to start preheating your oven to 350ºF, right?)

Step 3: Take a handful size ball of pie crust that you made ahead of time (use your favorite crust or check out this recipe: http://moosetreats.blogspot.com/2013/09/pie-crust.html), and place it between two sheets of waxed paper

Step 4: Roll out to be about 6" in diameter and 1/8" thick

Step 5: Put your bottom crust into each of your muffin tin openings

Step 6: Fill with apples.  Be sure to add way more apples than you think is necessary as they do cook down substantially

Step 7: Roll out another piece of dough to about 4" in diameter and place on top of your apples.  Crimp to seal the edges, poke a few vent holes in the top, brush on an egg wash or some milk (this helps with browning). If you are going to make any cute decorations for your pies out of the extra crust this would the the time to add them.  Bake for 1 hour.

Let your mini pies cool, remove them from the muffin tin, and serve.  These are great for a BBQ or other holiday party as forks are not necessary to eat these tasty morsels.

Pie Crust

The following crust recipe is by far the best one I've tried.  It does not leave that aftertaste that an oil crust or butter/shortening crust will leave.

Step 1: Combine 4 cups flour with 2 sticks of butter cut into pieces

Step 2: Using a pastry cutter (or a pair of knives, or even your fingers) cut the butter into the flour.  You can use a food processor for this, however, it can cause the crust to get tough 

Step 3: Add small amounts of cold water just until the dough will hold together when you squeeze it

Step 4: Put in a zip top bag and refrigerate for at least 30 min.  

This makes enough for 2 pies each with a top and bottom crust (or 15-18 mini pies)

**Moose Tip: for easy entertaining make the crust a day ahead**

Stuffed Shells

Since today was a quiet Saturday with nothing particular on the schedule I decided to get a jump on tomorrow's cooking.

With the bacon jam simmering away, pie crust chilling for post apple picking baking, I decided to make stuffed shells a la Grandma Rose, with a MooseTreats twist.

Step 1: Preheat your oven to 375ºF, and gather your ingredients.  

24 jumbo shells

15oz part skim ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup parmesan cheese

1 egg

fresh basil chopped

1 clove of garlic minced

5oz frozen spinach - thawed, drained, and chopped

salt & pepper

tomato sauce

Step 2: Pre-cook your shells until they are al dente (slightly resistance when you bite into the pasta), drain and rinse under cold water to stop the cooking process

Step 3: While the shells are cooking combine your basil, garlic, spinach, egg, cheeses, salt & pepper in a bowl

Step 4: Mix until thoroughly combined

Step 5: Stuff your cooled and drained shells with a generous spoonful of filling. You will have enough to fill 20 shells (make a few extra in case you have any munchy mouths wandering through the kitchen, or if you rip any along the way)

Beware of little helpers in the kitchen!

Dr.No is being his usual helpful self, Milo was off napping, 

and introducing Sissy (puppy-naped for the afternoon from my mother-in-law)

Step 6: In the bottom of an oven proof dish put a layer of tomato sauce. You can use homemade or your favorite store-bought sauce - I used some leftover merlot infused tomato sauce from the other day.  Place your shells on the sauce in a single layer (neatness doesn't count).

Step 7: If serving today bake covered for 25 minutes, remove the cover and bake for another 10-15 minutes or until golden and bubbly.  If you are transporting them, cover and stick in the refrigerator, then when you reach your cooking destination follow the above cook times.

While these stray from the traditional stuffed shells of my grandma, they are a tasty and sneaky way to get your kids (and picky husbands) to eat their veggies (did I mention tomato sauce is another good place to sneak those veggies in).

Happy cooking!

Candied Bacon

After a weekend entirely too full of bacon I figured why not make even more bacon!

Without further ado, I give you candied bacon.

 

Step 1: Lay your bacon out on a rack over a sheet pan (foil optional, I just find clean up easier with it)

Step 2: Mix up some brown sugar and maple syrup - I just eyeball it until it's kind of an "ooblec" consistency (kind of liquid but not free flowing)

Step 3: Slather your bacon with the gooey sugar mix.  Put in a 225ºF oven for about 1 hour and 45 minutes (time will vary depending on how thick your bacon is cut and how crispy you like it...I recommend checking in on it every 20-30 minutes to avoid burning).

Step 4: Remove and let cool.  Refrigerate for extra crispiness and to store.

Serving suggestions: breakfast side, cut into small pieces and serve as munchy bites with beer, atop a salad, or just grab and nosh.


Thank you Derek for your alterations to this recipe!