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  • DAD'S DAY SUMMER BREEZE RIBS

    Posted by Mike DuBord

    SUMMER BREEZE RIBS

    Ingredients

    • 1/4  cup packed brown sugar
    • 2  teaspoons seasoned salt
    • 2  teaspoons chili powder
    • 4  pounds pork loin back ribs or pork spareribs
    • 1/4  cup yellow mustard
    • 4  cups hickory or fruitwood chips
    • 1/4  cup Sweet Baby Ray's bbq sauce

    Directions

    1. In a small bowl combine brown sugar, seasoned salt, and chili powder. Brush ribs with mustard. Sprinkle brown sugar mixture onto ribs. Cover and refrigerate for 6 to 24 hours.

    2. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain.

    3. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above the pan. Sprinkle some of the drained wood chips over the coals. Pour 1 inch of water into the drip pan. Place ribs, meaty side up, on grill rack over drip pan but not over coals, or use a rib rack placed over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until ribs are tender, adding more coals and wood chips as necessary.

    4. Brush with the 1/4 cup barbecue sauce. Grill ribs for 5 minutes more. Serve with additional bottled barbecue sauce. Makes 6 servings.

  • 100 YEARS CELEBRATING FATHER'S DAY

    Posted by Mike DuBord

     Mrs. John B. Dodd, who resided in Spokane Washington, felt that her father was outstanding and deserved to be honored. He had fought in the Civil War and had raised six children on his own after his wife had died.

    Mrs. Dodd spoke to her minister and other ministers around Spokane to see if they would have a church service that was solely dedicated to fathers. She wished this service to be held on June 5th, her father’s birthday. It was actually scheduled on June 19th however, since a June 5th date was not long enough for her minister to prepare such a service. After that, the whole state of Washington began celebrating “Father’s Day” on the third Sunday of June. Children prepared special meals and desserts as a treat for dad. If they happened to live apart, children would make an effort to visit.

    Other states and organizations now wanted an annual Father’s Day for the whole country. They began lobbying Congress to declare such a holiday. The idea of a “Father’s Day” was approved by President Woodrow Wilson in 1916, but it was not official until President Calvin Coolidge made it a national event in 1924.

    Now, we celebrate Father’s Day every third Sunday in June!

  • Father's Day Is Sunday. Let's Get To Grillin!

    Posted by Mike DuBord

    ROSEMARY PORTERHOUSE WITH OLIVE MAYO

    Ingredients

    • 1  cup mayonnaise
    • 1/4  cup pitted Kalamata olives, chopped
    • 1  Tbsp. finely chopped fresh dill
    • 1  clove garlic, minced
    • 2  porterhouse steaks, cut 1 to 1-1/4-inch thick (about 1 lb. each)
    • 1  Tbsp. extra virgin olive oil
    • 1  Tbsp. finely chopped fresh rosemary
    • 3/4  tsp. kosher salt or salt
    • 1/2  tsp. freshly ground black pepper
    •   Snipped fresh rosemary (optional)
    • 1  recipe Herbed Potatoes and Squash (See Recipe Center)

    Directions

    1. For Olive Mayo, in bowl combine mayonnaise, olives, dill, and garlic. Cover; refrigerate up to 1 week.

    2. Brush steaks with oil. Combine rosemary, salt, and pepper; rub on steaks. Let stand at room temperature for 30 minutes.

    3. For charcoal grill, place steaks on rack directly over medium-hot coals. Cover and grill 9 to 11 minutes for medium rare (145 degrees F), turning once. (For gas grill, preheat; set to medium-high. Cover and grill as above.)

    4. Sprinkle steaks with fresh rosemary; cut in serving portions. Serve with Olive Mayo and Herbed Potatoes and Squash. Serves 4 to 6.

  • Healthy Italian? YES!

    Posted by Mike DuBord

     Healthy Italian? YES!

    CHICKEN PICCATA WITH PASTA & MUSHROOMS

    Ingredients

    • 6 ounces whole-wheat angel hair pasta
    • 1/3 cup all-purpose flour, divided
    • 2 cups reduced-sodium chicken broth
    • 1/2 teaspoon salt, divided
    • 1/4 teaspoon freshly ground pepper
    • 4 chicken cutlets (3/4-1 pound total), trimmed
    • 3 teaspoons extra-virgin olive oil, divided
    • 1 10-ounce package mushrooms, sliced
    • 3 large cloves garlic, minced
    • 1/2 cup white wine
    • 2 tablespoons lemon juice
    • 1/4 cup chopped fresh parsley
    • 2 tablespoons capers, rinsed
    • 2 teaspoons butter

    Directions

    Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.

    Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; keep warm.

    Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

    Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

  • Chicken Breasts with Balsamic Vinegar & Garlic

    Posted by Mike DuBord

    Chicken Doesn't Have To Be Boring. Try This Dish On For Size.

    Chicken Breasts With Balsamic Vinegar & Garlic

    Ingredients

    • 4 skinless, boneless chicken breasts
    • salt and pepper to taste
    • 3/4 pound fresh mushrooms, sliced
    • 2 tablespoons all-purpose flour
    • 2 tablespoons olive oil
    • 6 cloves garlic
    • 1/4 cup balsamic vinegar
    • 3/4 cup chicken broth
    • 1 bay leaf
    • 1/4 teaspoon dried thyme
    • 1 tablespoon butter

    Directions

    1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
    2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
    3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
  • FOIL IT! Grilled sweet potatoes & scallions

    Posted by Mike DuBord

    Foil It, Grill It...THEN EAT IT!  

              Directions

    Combine 1 1/2 pounds chopped peeled sweet potatoes, 1 bunch scallions (cut into 2-inch pieces), 6 crushed garlic cloves and 1 tablespoon fresh thyme in a bowl. Drizzle with 1/4 cup olive oil, season with salt and pepper and toss. Place on a sheet of foil and fold up. Grill over low heat until the potatoes are tender, 20 to 25 minutes.

  • A Pulled Pork Sammy That's Good For You? Absolutely...when it's made from chicken.

    Posted by Mike DuBord

    Ingredients

    • 1 tablespoon canola oil
    • 1 large onion, chopped
    • 3 cloves garlic, minced
    • 1 (14-ounce) can low-sodium tomato sauce
    • 1/4 cup tomato paste
    • 1/2 cup water
    • 1/3 cup apple cider vinegar
    • 5 tablespoons molasses
    • 1/4 teaspoon ground black pepper
    • 1/2 teaspoon liquid smoke
    • 1 whole rotisserie chicken, skin removed, meat shredded into thin strips (about 4 to 4 1/2 cups)
    • 6 whole-wheat hamburger rolls
    • 6 large green lettuce leaves

    Directions

    Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes.

    Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.

     

    Per Serving:

    Calories 440; Total Fat 12 g; (Sat Fat 2.5 g, Mono Fat 5 g, Poly Fat 3.5 g) ; Protein 36 g; Carb 47 g; Fiber 5 g; Cholesterol 95 mg; Sodium 400 mg

    Excellent source of: Protein, Fiber, Niacin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Zinc

    Good source of: Vitamin A, Thiamin, Riboflavin, Vitamin K, Pantothenic Acid, Calcium

     

  • Grilled Asparagus, mushroom and pecan salad

    Posted by Mike DuBord

    Ingredients

    • 1 pound asparagus, grilled
    • 1 pound assorted mushrooms (portobello, cremini, shiitake) coarsely chopped
    • 3 tablespoons olive oil
    • 1 tablespoon chopped fresh thyme
    • Salt and pepper
    • 1/4 cup toasted pecans
    • 8 ounces American blue cheese

    Directions

    Heat olive oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.

    Red Chile Mustard Vinaigrette:

    • 2 tablespoons Dijon mustard
    • 1 tablespoon ancho chile powder
    • Salt
    • 1/4 cup red wine vinegar
    • 1/2 cup olive oil

    Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.

  • Grilled Asparagus Spears

    Posted by Mike DuBord
    LOVE grilled asparagus! 1 pound fresh asparagus, trimmed and peeled, see Cook's Note 4 tablespoons olive oil 1 teaspoon salt Directions Preheat a grill. Place asparagus on a plate. Drizzle oil over the asparagus and turn spears until they are coated. Sprinkle with salt and turn again. Grill asparagus for 5 minutes over a hot grill. Each minute or so, roll each spear 1/4 turn. Asparagus should begin to brown in spots (indicating that the natural sugars are caramelizing) but should it not be allowed to char. Dripping oil may cause flare-ups. Keep a glass, or spray bottle of water handy to spritz on coals, if necessary. Remove from grill and serve immediately (eating spears with your fingers enhances the experience). Cook's Note: Look for firm asparagus stalks with firm deep green or purplish tips. Also check the bottom of the spears. If they are dried up, chances are they have been sitting around for too long. Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually 2/3 of the way down the spear. If the spear is less than 6 inches long, chances are it has already been trimmed for you. Then take a vegetable peeler and peel off the outer skin of the lower half of the remaining stalk.
  • GRILLING WITH TERIYAKI SAUCE

    Posted by Mike DuBord

    Ok, it's that time of year again. (THANK GOD!) It's grillin time people!!! Here are some great ideas for trying something different. Replacing the Sweet Baby Ray's (my favorite bbq sauce) with teriyaki.


    GRILLING WITH TERIYAKI SAUCE

     
    2 cups soy sauce
    1 cup sugar
    1 tablespoon molasses (optional)
    1 oz dry sherry or bourbon
    1 tablespoon freshly grated ginger
    3 cloves garlic, grated
    1 tsp Accent (optional)
    Combine ingredients except for ginger and garlic in a saucepan.

    Cook over low heat, stirring until sugar has dissolved. Add ginger and garlic; cool.

    This sauce can be used to baste or marinate chicken, spareribs, or mixed with hamburger. Marinate sirloin steak tips in bite-sized pieces for barbecued skewers. Use as a marinade for shish-ke-bab lamb; lace the skewer with quartered onions, bell peppers, teriyaki lamb and cherry tomatoes before barbecuing over white-hot coals.

    Teriyaki Burgers:
    Season hamburger with pepper, garlic powder or finely minced fresh garlic (omit salt) and freshly chopped parsley. Form hamburger into patties. Marinate burgers in teriyaki sauce for 10 minutes before grilling. Barbecue over medium flame or broil, turning once. Brush with teriyaki sauce. Serve on buttered, toasted/grilled buns with leaves of buttercrunch lettuce, a few thinly sliced tomatoes and rings of Vidalia or sweet Spanish onions.
    Teriyaki Steak Tips:
    Thinly slice (2 inch strips X 1 inch) 3 lbs Sirloin steak tips. Thread beef onto skewers (can be done in advance and refrigerated). Dip skewers in teriyaki sauce or marinate for up to 1 hour. Broil or grill over high heat, basting with teriyaki sauce several times during the cooking.
    Teriyaki Chicken:
    Use chicken breast tenders or legs. Marinate chicken overnight in a Ziploc bag, shaking and turning occasionally to distribute evenly. Broil or grill over high heat, brushing with sauce occasionally until the final 10 minutes of cooking.
    Teriyaki Steaks:
    Marinate a tender steak cut for 20-30 minutes in teriyaki sauce. Broil or grill over white hot coals, turning once; brush both sides with sauce. Cook quickly over high heat. For less tender steak cuts, marinate overnight and cook slowly over a lower heat.
    Teriyaki Fish:
    Thick teriyaki sauce by adding 1 tablespoon cornstarch and bringing to a boil; reduce heat and simmer for 15 minutes. Allow sauce to cool. Use to brush fish while on the barbecue.
    Teriyaki Roast Beef:
    Marinate a 3-5 lb beef roast overnight in sauce (refrigerated). Pour half of sauce into the bottom of roasting pan. Roast at 250-275F, basting occasionally with remaining sauce. Do not allow sauce in pan to burn, add water or wine if needed. Roast is done when it becomes tender and reaches 145-150F on meat thermometer.
    Teriyaki Pork Spareribs:
    Instead of using brown sugar, use granulated white sugar. Add pineapple juice to taste. Divide pork spareribs into 3 inch wide sections. Simmer in a large quantity of water for 20 minutes (do not boil). Barbecue ribs over medium-low heat, turning once or twice and basting with teriyaki sauce regularly until ribs are tender. The longer they cook at lower temperatures, the more tender they will become. During the final 15 minutes of cooking, spray ribs lightly with olive oil spray.
  • Low carb steak salad that you'd actually eat? Absolutely!

    Posted by Mike DuBord

    Looking for a good low carb steak salad recipe? You've found it!

     

    Ingredients

    • 1 1/2 pounds beef sirloin steak
    • 8 cups romaine lettuce, torn into bite-size pieces
    • 6 roma (plum) tomatoes, sliced
    • 1/2 cup sliced fresh mushrooms
    • 3/4 cup crumbled blue cheese
    • 1/4 cup walnuts
    •  
    • 1/3 cup vegetable oil
    • 3 tablespoons red wine vinegar
    • 2 tablespoons lemon juice
    • 1/2 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 3 teaspoons Worcestershire sauce
    • 1/8 teaspoon liquid smoke flavoring

    Directions

    1. Preheat oven on broiler setting. Broil steaks for 3 to 5 minutes per side, or to desired doneness. Allow to cool, then slice into bite-size pieces.
    2. On chilled plates, arrange lettuce, tomatoes, and mushrooms. Sprinkle with blue cheese and walnuts. Top with steak slices.
    3. In a small bowl, whisk together oil, vinegar, lemon juice, salt, pepper, Worcestershire sauce, and smoke flavoring. Drizzle over salad.
  • Life in the U.P.

    Posted by Mike DuBord

    I'm from da U.P eh! Yes, I'm a Yooper from the city of Escanaba and proud of it! Let me be clear though right from the get go...I'M A PACKER FAN and always have been. My parents raised 5 boys and my dad made it very clear when we were young. "You can live under my roof for as long as you'd like...as long as you pay homage to Coach Lombardi." I also made it very clear to my wife before I married her, that even though her dad and her brothers were all devout Lion fans, (I know, pretty funny huh?) she needed to leave "The Dark Side" and come pay homage to Coach Lombardi. She agreed and the rest is history. We love living in Green Bay and are working relentlessly to get da rest of da Yoopers to leave "The Motherland" and come pay homage to Coach Lombardi.