5 Favorite Recipes

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We cook a lot around here. We have dinner with Mr. B at least twice a week and it requires a full meal. I’m constantly trying new recipes and declaring that we will be eating it every other week but we have so much going on I inevitably forget what I made. I’m going to try and get better at recording it on the blog so I can easily find it later – hopefully you’ll find it helpful too.

I’m on the internet so much I often go to my cookbooks for inspiration. My current favorites are Smitten Kitchen and 100 Days of Real Food. SK recipes are a little more complex but always worth it. 100 recipes always impress me because she doesn’t use any processed ingredients or sugar. The two recipes I’ve included on this are from their books and not online so don’t forget to buy the books.

Honey Sriracha Glazed Meatballs 
I make is with Ramen as the side – when you aren’t forced to eat Ramen it is delicious and only a few cents.

Carnitas Burrito Bowls
I love the sweet corn salsa and cotija cheese is easy to find. Kroger has it in the International food aisle fridge.

Chicken Tikka Masala
Danny made this recipe and it was delicious. It took him some time but definitely worth it. Have lots of Naan on hand!

Harvest Roast Chicken with Grapes, Olives, and Rosemary
I don’t eat olives so I skipped that ingredient. Honestly the chicken preparation was easy and tasted incredible so if you aren’t a fan of grapes – you can skip that too.

Slow Cooker BBQ Ribs
I am not a fan of the slow cooker but these were incredible! We made them Monday and are making them again Friday (1 slab is only enough for 4 people and everyone wanted more). The recipe is in the book – which you should get but in the meantime….

Cut spare or baby back ribs into 4 smaller pieces and sprinkle with a mixture of paprika 2T, minced garlic 1T (I have a huge container of pre-minced that is used for everything), cayenne pepper 1T and some salt and pepper to taste. Slice a whole onion and scatter on the bottom of the crock pot, add ribs and put it on high for 4 hours.

After the ribs are done lather them with sweet and tangy bbq sauce (we have more than enough for two slabs of ribs – another reason we’re making them again in the same week). Combine 3/4 cup tomato sauce with 1/3 cup maple syrup, 2T Dijon mustard, 4t apple cider vinegar, 1t onion powder, 1t chili powder and 2T minced garlic. You could boil it and simmer for 5 to 10 minutes before using but if you don’t read directions like me – use it cold!


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