Baked Cabbage Wedges

Most people probably don't get too excited over cabbage but my husband and I happen to love it. You can make them on the grill or in the oven. These are loaded with bacon and buttery deliciousness. Yum!!
 This is a meal in itself for us, but they make a great side dish with any meat. Did I mention I love cabbage?

 I don't really go by any recipe so here's how I make them.

Tear off a large piece of foil and spray the center with cooking spray.

Cut one small cabbage into four wedges or if your cabbage is larger cut in six or eight. Remove the outer layers and the core. Place each wedge on a piece of foil and create a pouch.

Add a few pats of butter and thin sliced onion. You could also add a little garlic if you like.

Add some bacon bits and season with kosher or sea salt and pepper.

Add 1 tbsp worcestershire sauce to about 3/4 cup chicken broth. More or less broth depending on how many you are making. Spoon a few tablespoons of this mixture over the cabbage getting it in all the nooks and crannies.

Wrap each wedge up, place on a cookie sheet and bake at 400 for 45 minutes to 1 hour or cabbage is tender.

Linking to:

Foodie Friday

Mealtime Monday

StoneGable

Clever Chick

Barbequed Ribs

One of my favorite backyard meals is barbeque and considering how much I love them, I never mastered making good ribs. They always turned out dry and tough. Finally I found a recipe that has turned out great. Prebaking them makes all the difference.
You need to plan ahead for these as they have to be baked a day ahead. Baking them makes them tender and the rub gives them so much flavor. The sauce, well it's finger-licking good!!

First spread your garlic over the ribs and bake them on a rack in a roaster covered. You don't even have to mince them if you don't want too. Just slice and put on top. Bake them for 2 1/2 - 3 hours depending on the thickness of your ribs. You don't want them to be falling apart, just fork tender. Cool slightly.

Mix your rub ingredients together and cover both sides of your ribs. I had one big full rack and it took most of the rub so you might have to double your rub ingredients. Wrap in foil and refrigerate overnight.

You can make your sauce a day ahead if you like and reheat, or an hour before you grill your ribs. Reserve a small amount of sauce for basting and the remainder for dipping.

The following day grill your ribs over medium heat 12-15 minutes, basting with sauce until nicely browned and glazed.

Barbequed Ribs

1-2 full racks of baby back ribs 3-4 cloves garlic minced RUB: 1 Tbsp brown sugar 1 Tbsp smoked paprika 2 tsp kosher salt 2 tsp black pepper 2 tsp chili powder 1/4 tsp ground cumin SAUCE: 1/2 cup brown sugar 1/2 cup cider vinegar 1/2 cup ketchup 1/2 chili sauce 1/4 cup Worcestershire sauce 1 Tbsp lemon juice 2 Tbsp finely chopped onion 1/2 tsp dry mustard 1 clove garlic crushed DIRECTIONS: 1. Preheat oven to 300 degrees. Place ribs on a rack in a roasting pan. Spread the minced cloves of garlic over the ribs. Cover and bake for 2 1/2- 3 hrs depending on the thickness of your ribs. Mine were thick so I baked them for 3 hrs. Cool slightly. 2. In a small bowl, mix together brown sugar, paprika, salt, pepper, chili powder and cumin. Rub spices over both sides of cooled ribs. Wrap ribs in aluminium foil and refrigerate overnight. Note: You might have to make extra rub depending on the size of your ribs. 3. In a medium saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard and garlic. Simmer over low heat uncovered for 1 hour. Reserve a small amount for basting, the remainder is for dipping. 4. Preheat grill for medium heat. 5. Place ribs on grill and grill uncovered for 12-15 minutes basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce.

printablerecipe

Linking to Stonegable for on the Menu Monday

Grilled Herb Burgers

It's summertime and that means it time to fire up the barbie and do some cooking outdoors.
I absolutely love anything barbequed but sometimes I like a change and these herb basted burgers are a hit at our house. The flavor of the fresh herbs makes them extra special.

First make your marinade.

Fresh Herb Marinade:

1/3 cup canola oil

3 Tbsp. Balsamic Vinegar

1 Tbsp. packed brown sugar

2 Tbsp. soy sauce

1/2 tsp. kosher salt

pepper to taste

2-3 Tbsp freshly minced herbs.

 Use whatever herbs you desire or have on hand. I have used Parsley, Thyme, Rosemary, Dill, Chives or Oregano. Cilantro would be okay too.

Stir everything together in small bowl. I usually do this earlier in the day and let the herbs infuse with the oil but that is optional.

 Mix your beef and ingredients and shape into 6-7 equal sized burgers.

1 1/2 lb. hamburger

1/2 cup crushed townhouse crackers or bread crumbs

1 large egg

1 heaping Tbsp. finely chopped onion

1 heaping Tbsp. finely chopped green pepper

3/4 tsp. salt

1/2 tsp. pepper

2 Tbsp. Fresh Herb Marinade

I like using 80-85% lean beef for burgers on the grill. I find the 90% to be too dry.

Slice your onions and brush with marinade.

You can put them directly on the grill but I think it works better to put them in a cast iron skillet. It will take longer so start them 10-12 minutes before you put your burgers on. I especially love this skillet with ridges, but I'm sure any pan will work.

After the onions are starting to soften and carmelize, get your burgers on and grill just until no longer pink and juices are clear. Baste burgers and onions occasionally with marinade.

Toast your buns if desired.

Add your favorite toppings then enjoy. Wish I would have had fresh tomato's from the garden but it's too soon for that here.

Some freshly grated Parmesan Cheese melted on top is great too!

printablerecipe

 Linking to StoneGable

Campfire Hamburger and Potatoes

I don't know how half of the summer went by and I forgot to make these. Most summers I make them several times but somehow it slipped my mind until my daughter requested them.
Start with a large piece of heavy duty foil. Spray the center with cooking spray. For 4 packets I divide 1 lb. lean hamburger into 4 patties. Start layering on the foil.

Hamburger season with salt and pepper.

Sliced potatoes. Here I used new Yukon Gold so I did not peel.

Sliced sweet onion.

Baby carrots cut in halve.

Season with salt, pepper and parsley. Sometimes I use Lawry's Seasoning Salt instead of regular salt. Dot with butter. Sprinkle shredded cheese on top.  Note: I don't do the cheese.

Start folding up the edges of the foil but don't seal yet.

Add 1 Tbsp Worcestershire Sauce to 1 cup Chicken Broth

Pour 1/4 cup into each packet. Seal edges well.

Throw on the grill

Grill covered about 45 minutes or potatoes are tender.

Yum!

Campfire Hamburger & Potatoes

1 lb. Hamburger 4-5 medium potatoes peeled and sliced 1 medium onion sliced 1 cup baby carrots halved lengthwise. 6 Tbsp. Butter Fresh minced parsley. I use dried if I don't have fresh on hand. Salt and pepper to taste Shredded cheddar cheese optional. I don't add this. 1 Tbsp. Worcestershire sauce 1 cup chicken broth Divide hamburger into 4 patties and place on a large piece of greased heavy-duty foil. Place potatoes, onions and carrots on top. Sprinkle parsley,salt and pepper on top. Also the cheese if you use that. Dot with butter.  Fold foil up partway around potatoes. Stir your worcestershire sauce into chicken broth then pour 1/4 cup into each packet. Seal the edges of foil well. Grill covered approx. 45 min or until potatoes are tender. Yield: 4 servings https://sites.google.com/site/serenitycoveprintablerecipes/campfire-hamburger-potatoes