chinese spareribs... 2 hours

the goods:

1 tablespoon Chinese Five-Spice powder
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/8 teaspoon ground pepper
1 rack pork spareribs
1/4 cup hoisin sauce
2 scallions, thinly sliced, for garnish



In a small bowl, whisk together five-spice powder, cayenne, salt, and pepper. Rub meat on both sides with spice mixture, patting to adhere. Refrigerate pork, covered, overnight.



Preheat oven to 350 degrees. Place ribs in a roasting pan, cut rack in half if necessary to fit in pan. Cover loosely with aluminum foil. Cook for 1 hour, flipping ribs over halfway through.



Raise oven temperature to 400 degrees. Remove foil. Flip ribs one last time so that they are meat side up and let brown for another 30 minutes.



Cut rack between bones to seperate ribs; brush with hoisin sauce. Garnish with scallions.



Serve with a big, fresh salad and lots of napkins!

steak sandwiches with twice baked potato bites - 1 hour

This manly take on steak and potatoes will have everyone be asking for seconds!



the goods:

sandwiches:
1 boneless rib-eye steak, excess fat removed
1 large red onion, sliced
2 hoagie rolls, split
5 ounces cream cheese, room temperature
4 tablespoons grainy mustard
1 bunch baby spinach, stems removed
steak sauce for serving

potato bites:
10 to 14 red new potatoes (small), halved
1 tablespoon olive oil
3/4 cup sour cream
1/4 cup snipped fresh chives, plus more for garnish



Preheat oven to 450 degrees. Cut a thin slice off the bottom of each potato half so they rest flat.



On a rimmed baking sheet, toss with olive oil; season with salt and pepper, and arrange bottom side down.



Bake until tender, 30 to 35 minutes. Let cool on sheet.



When cool enough, using a melon baller, scoop out about a teaspoon from the center of each potato and place in a bowl.



Add sour cream and chives to the bowl with potato centers and mash; season with salt and pepper.



Stuff potatoes with filling.



Bake potatoes at 450 until lightly browned, about 15 minutes.



Meanwhile, saute onions in a pan with butter, until soft and browned, about 7 minutes.



Heat grill to high; lightly oil grates. Season steak with salt and pepper. Grill 5 minutes on each side for medium-rare. Transfer to a plate and tent with foil, let rest for 10 minutes.



Spread rolls with mustard on bottom side and cream cheese on top side.



Thinly slice steaks against the grain.



Place a layer of spinach on each roll.



Followed by a layer of steak.



Finished with a layer of onions.



Close sandwiches. Slice in half.



Remove potatoes from the oven.



Garnish with chives.



Serve sandwiches with a side of steak sauce for dipping and twice baked potato bites.

pineapple-stuffed chicken... 45 minutes

the goods:

1 tablespoon dried thyme
1 teaspoon ground allspice
3 tablespoons sugar
1 can (20 oz.) pineapple chunks in juice, drained
1 tablespoon fresh lime juice
4 scallions, thinly sliced
2 to 4 boneless skinless chicken breasts
2 to 4 tablespoons vegetable oil
cooked rice, for serving



In a small bowl, combine thyme, allspice, 1 tablespoon sugar, 1 teaspoon salt, and 1/2 teaspoon pepper; set spice mixture aside.



In a medium bowl, combine pineapple chunks, lime juice, scallions, and remaining 2 tablespoons sugar.



Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast; insert knife, and pivot inside chicken without enlarging openening, carefully form a deep pocket. It helps to slide your finger in and see what your limits are. Be careful not to puncture through the opposite side.



Dividing evenly, tightly pack each breast with stuffing;



Rub exterior of each breast with 1 tablespoon of oil, and sprinkle with spice mixture.



Heat broiler, with racks set 4 inches from heat. Line a large rimmed baking sheet with aluminum foil; arrange chicken on sheet.



Broil until chicken is opaque throughout, 20 minutes.



Serve chicken over rice.

chicken and spinach penne... 20 minutes

the goods:

8 oz. penne rigate
2 boneless, skinless chicken breasts, cut into 1-inch chunks
2 plum tomatoes, seeded and diced
4 tablespoons tomato paste
2 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1/4 teaspoon red pepper flakes
6 cups baby spinach
2 tablespoons fresh lemon juice



In a large pot of boiling salted water, cook penne for 3 minutes, add chicken and continue to cook until both pasta and chicken are both done. Reserve 1/4 cup pasta water. Drain pasta and chicken.



Return pot to medium heat, add oil and garlic; cook for 1 minute until fragrant. Add tomatoes, tomato paste, red pepper flakes, spinach and reserved pasta water. Cook until spinach is barely wilted.



Add pasta and chicken back to pot. Stir to combine. Add lemon juice and season with salt and pepper. Toss and serve!

veggie wraps... 10 minutes

the goods:

flour tortillas
1/2 cup hummus
1 yellow bell pepper (ribs and seeds removed), thinly sliced
2 plum tomatoes, halved and thinly sliced
2 cups alfalfa sprouts
1 avocado, pitted and thinly sliced
sliced colby jack cheese
homemade ranch for dipping



Spread tortillas with a thin layer of hummus.



Pile on the veggies and cheese (everyone can put their own together with exactly what they like)...



Season with salt and pepper. Wrap them, slice them, and dip them in homemade ranch... Enjoy this healthy meal with some not so healthy chips!

chicken salad sandwiches... 30 minutes

This is a great meal for a hot day. It also makes for a great sack lunch the following day! Sometimes I like to sweeten it up with halved green grapes mixed right in...



the goods:

3 boneless, skinless chicken breasts
1/2 cup mayonnaise
1/4 cup buttermilk
1 tablespoon Dijon mustard
juice from 1/2 a lemon
1/2 teaspoon Tabasco sauce
2 celery stalks, sliced into 4 strips lengthwise and finely chopped crosswise (plus leaves)
1/4 cup chopped fresh parsley

Bring 1 inch salted water to boil in a medium pot with a tight-fitting lid. Add chicken, cover, and reduce heat to medium-low. Simmer 5 minutes. Off heat, let chicken (still covered) steam until cooked through, 15 minutes. Let chicken cool before shredding.

In a large bowl add celery and parsley to the shredded chicken.



In a small to medium bowl, stir together mayonnaise, buttermilk, mustard, lemon juice, and hot sauce.



Add sauce to chicken mixture and toss to combine. Season with salt and pepper to taste.



Serve chicken salad with lettuce and tomato on your choice of bread.