Classic Potato Salad

1 small bag of mixed red and white potatoes (or whichever ones you like)
6 green onions, chopped
2 stalks of celery, cut lengthwise and then chopped
1/4 cup of mayonnaise (I use reduced fat)
5 to 6 tablespoons of yellow mustard
1 tablespoon of dijon mustard
2 tablespoons of fresh dill (if you don't have fresh you can use dried dill)
salt and pepper to taste

Cut up the potatoes into small cubes and then boil, drain and put in a bowl and put in the fridge for a couple of hours.

Then add all the ingredients and mix together well and then put back in the fridge for a little bit to let all the flavors marinate together!

Enjoy!!!!

BBQ Baby Back Ribs

This is for 4 racks of baby back ribs.

garlic powder
onion powder
paprika
cayenne pepper
salt
black pepper
chili powder

Mix about 1tablespoon of each in a bowl and then massage the rub into the ribs.

Then on 2 large cookie sheets cover with foil, then place the ribs on the foil and then cover with foil.

Let them cook in the oven for about 3 to 4 hours.

Then finish the ribs off on the grill  basting them with whatever BBQ sauce you like the best.

At this point the ribs should be falling off the bone!

Enjoy!!!!

Zucchini Muffins and/or Bread

I had to find a great recipe for Zucchini muffins/bread...to make sure that my son Hunter will get some veggies disguised in a tasty treat!  So of course my mother-in-law had the best recipe and I just tweaked it a little bit to make it low-fat.

3 eggs (I used 3/4 cup of egg beaters)
2 cups of sugar
1 cup of Wesson oil (I used 1 cup of applesauce)
1 teaspoon of Vanilla extract
1 teaspoon of Cinnamon
1 teaspoon of Baking Powder
1 teaspoon of Baking Soda
1/2 teaspoon of salt
3 cups of all-purpose flour
3 cups of grated Zucchini

Preheat oven to 325 degrees

Grease your muffin pans and/or bread pans, I did 12 muffins and 2 loaves of bread.

In 1 bowl sift together the flour, baking soda, baking powder, salt and cinnamon and then set aside.

In the 2nd bowl stir together eggs, oil or applesauce, sugar, vanilla and zucchini - mix together well and then add all of the dry ingredients, stir all together - really well.

Then fill your muffin and/or bread pans 1/2 to 3/4 of the way full.  You need to leave room for them to rise.

Then bake for about 25-40 minutes - depends on where you live.  Just do the toothpick test before removing from the oven...meaning stick a toothpick in the middle and if nothing comes out then the bread is set.

Enjoy!!!!

Colorado Peaches Wrapped in Prosciutto

4 peaches, firm to the touch but ready to be eaten, cut in half and then 4 slices out of every half
10 slices of thin Prosciutto, then slice each in half long ways
4 tablespoons of your local honey, used for drizzling

Preheat the oven to 350 degrees.

Spray one large or two medium cookie sheets with cooking spray.

Wrap each slice of peach with the slice of Prosciutto, then place on the cookie sheet.

Then drizzle a little bit of your local honey, then place in the preheated oven and bake for 20 to 30 minutes.

Then serve warm.

Enjoy!!!!

Beer Can Chicken on a Gas Grill

Last time I did beer can chicken I tried it in the oven but this time I decided to use the gas grill.

1-4 pound whole chicken
2 tablespoons olive oil
1 can of your favorite beer or whatever beer you have in the fridge, then open it up and either drink 1/3 of it or pour 1/3 of it out
1 tablespoon salt, I used sea salt
2 tablespoons fresh Thyme leaves, chopped (or if all you have on hand is dried us about 1 tablespoon)
1 tablespoon black pepper

Prepare your grill for indirect heat. Meaning have 1 side of the grill on, so using only 1/2 of the burners.

Remove neck and giblets from cavity of chicken, if the chicken came with them.  Wash the chicken and then let it dry a bit.  Then rub the chicken all over with olive oil. Mix the salt, pepper, and thyme in a little bowl, then sprinkle it all over the chicken.

Make sure the beer can is open, and only half-filled with beer. If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.

Close the grill lid.  Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F.

Carefully transfer the chicken to a tray or pan.

Let the chicken rest for 10 minutes. Then lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.  Then pull apart the chicken any way you like.  

Enjoy!!!!

Classic Deviled Eggs

8 eggs
1/4 cup mayonnaise (I used reduced fat mayo)
splash of white vinegar
a couple of squirts of yellow mustard
salt and pepper to taste
Paprika for garnish

Boil all 8 eggs, then let them cool and then run under cold water.

Then peel each egg and cut in half and put the yolk in a separate bowl, do this with each egg.

Then add the mayonnaise, vinegar, mustard, salt and pepper to the yolks and blend really well, almost so it is whipped.

Then divide the yolk mixture up and put into each egg white hole.

Then sprinkle with the Paprika and serve.

Enjoy!!!!