So here I was, just chilling like usual, and BAM – out come the allergies. They caught me and have hung on for a few days, so food adventures in the SGE kitchen have been few and far between. My head is pounding and the Kleenex mountain keeps growing as I type this.
Instead of canning and baking, I’ve been downing green tea, orange juice, coffee (to keep me from sleeping the day away) and chicken noodle soup.
I’ve felt poorly the whole week so I took Friday off to rest up as much as I could before the weekend. Temps have dipped into the 50′s at night and we just turned the heat on (somewhat reluctantly).
Since I was home, I put some ribs in the oven. Why not? It was super easy and warmed up the house while smelling awesome. Luckily it’s main head and lung congestion so my whole body isn’t paralyzed like the flu, but Rahul did finish these off when he got home from work.
One of my first blog posts was a recipe for oven baked ribs, which centered around my love for Penzey’s spices. Since then I’ve adapted the recipe to make these three step ribs:
- rub with Penzey’s BBQ 3000 (or your favorite rub), cut in half and put into a baking dish
- cover with foil and bake at 350 for 3 hours
- finish off with a dose of barbecue sauce before being broiled to get a crispy outer skin.
Fall off the bone guys, falling.
But cooler temps mean that soups and stews are the highlights of the dinner menu. This week we’ll be making a cheesy vegetable chowder and a slow cooker beef bourguignon where I provide my exception to the wine and cooking rule. I’ll also be plotting out my recipes for the #SeriousSandwich Cookalong. Can’t wait to get started!