Aug 17

And when we say slow, we mean s-l-o-w.

First, let’s talk about barbecue sauces.


There are dozens to choose from, and that’s just counting what’s in our pantry. The great thing is there’s a sauce for everyone’s taste preference, hot, sweet, tangy, whatever you prefer. The ribs we use are babyback, and we usually get a package weighing about 10lbs at Costco. For a gettogether, cook them all, but for a family meal just make what you’ll eat in a few days. If the racks of ribs are long cut in half so you can wrap them and fit in the oven. Cut between the bones, jut enough for the sauce to cover each rib, but not all the way through. Now, get a large piece of heavy duty tin foil, put the ribs down and cover in barbecue sauce. wrap it up tight and put in a pan so if they leak, you won’t set off the smoke detector. Start the oven at 250F, and cook for 1/2 hr. Then drop the temperature to 180F (yes, one hundred eighty degrees F) and cook for a total of 24 hour, more or less. Not a typo, I said twenty four hours. We’ve done this many times and never been disappointed.


The ribs come out with the meat so tender, the bone can jut slip out. When we make these, we wrap up a couple racks in each of two or three different sauces and see which one we like best. That Kraft honey barbecue sauce seems to be taking the lead in this comparison. One fiendly warning; some ovens won’t stay on for 24 hours, ours shuts after 12, so we turn it off and on just before going to bed, and then again when we wake up. Above is have they serve it when I (dad) have eaten BBQ in Austin, TX. Try this and let us know what you think.

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Aug 11

Another recipe in our “cooking for the week” series, for these meatballs we use ground turkey to keep the fat low. It’s often on sale in our local supermarket as a buy one get one free on a 20oz package, thus this recipe has 2-1/2 lbs of meat.

2-1/2 lbs ground turkey
2 eggs
1/2 cup bread crumbs
1/2 tsp salt
1/2 tsp pepper


First, mix the ingrediants in a large mixing bowl, then form into balls. We use an ice cream scooper to get these consistant.Use a bit of cooking spray then cook on a low flame with the lid on. About 10 minutes on low, then flip over.


Another 10 minutes or so and they are ready.


These meatballs freeze well, and go great in our homemade pasta sauce. Enjoy.

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Jun 16

A fast, simple meal, tacos are usually a kid-pleaser. They can help cut up the tomato and shred the lettuce as well as the cheese, if you haven’t purchased the pre-shredded.

1-1/2 lbs ground beef (or turkey)
1 tomato, diced
8 oz. shredded mozzarella (or Mexican mix)
8 oz. guacamole (store bought)
1/4 head lettuce
1/4 tsp salt
1 tsp ground cumin
1 pkg taco shells

Brown the meat, adding the salt and cumin, drain before serving. Enjoy.


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Jun 08

This is a recipe we’ve worked on for a while. Ground turkey is nice to use as it’s lower in fat than ground beef, and tasty when cooked right. The problem is, when cooked wrong, it can be too dry.

2-1/2 lbs ground turkey
4 eggs (I use 1 cup of egg beaters or similar fat free egg product)
1 cup bread crumbs
2 cups peppers and onions

Place in a meatloaf tin, ours is 9″ x 5″ x 2-3/4, and cook at 350F for 1hr 45min.


The ingredients, mixed and in the tin ready to cook.


This is how we cook it, inverted on a pan, so the fat drains off.


And ready to eat. This is another “cook ahead” meal, as it freezes well, or you can eat some for dinner, and serve for lunches during the week. Enjoy.

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