It’s my yummy holiday gift to you! In cooking school this week I shared a new version of hummus. This one is so seasonal and celebratory! Roasted Butternut Squash Hummus is simply spectacular, especially when paired with my all-time favorite Naan bread! So you’re getting two gifts in one! I can pretty much promise these two treats will be your new favorites all year long!
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Dry Rubbed BBQ Ribs
I have no idea if it’s Kansas City, Carolina, Texas, Memphis or St. Louis style. All I know is that this dry rub is magic dust on a rib. Just in time for your summer menus, this Dry Rubbed BBQ Ribs recipe is the perfect seasoning for a meaty slab of pork or beef ribs, finished off with just a light brushing of barbecue sauce. So let’s tackle cooking first. Slow and low. It’s the only way to keep those juices moistening the meat. For the rub, don’t overpower. Generally, whatever sticks to the slab should give you just the right amount of flavor. And because BBQ sauce is loaded with sugar or honey which can burn, save it for the last 10-15 minutes, and then just lightly coat it on the slab at the end of the cooking process. You want the flavor of the rub to come through. Now for the rub. It’s an incredibly simple formula I found in an old paperback cookbook called Tasty Vittles. This rub is the perfect combination of sweet, spicy, hot and salty. You can add a slightly citrusy kick if you’re using something like a chili lime sea salt, or burn it up big time with various chili powders. I’ve been on a quest for a good basic rub that I can make ahead, keep it in a jar in the pantry, and shake out onto a slab whenever I’m craving ribs, and this is it! Start with the basic rub and then add your own special touches using some of your favorite herbs and spices, a little at a time, until you make it your own. Rub some ribs and reap the rewards this summer!
Ground Turkey Meal Prep
A Tale of Two Salsas
It’s officially pool party season and chips and salsa are our go-to favorites for backyard barbeques. If you’re looking for some fun new salsas to try, I’ve got some delicious options. The first is one of my favorite recipes for stand-out Salsa Fresca. It uses ingredients found in many diced tomato-based salsas, but you can heat it up or tone it down anyway you like. The second option is a Roasted Eggplant Salsa which was rescued out of my own recipe box—the one I’ve had for years stuffed with recipe clippings, potluck favorites and scribbles on scratch paper. It’s perfect if you’re looking to add something a little different to your salsa spread. Now, all you have to do is grab a chip and dive right in!