Mango-Habanero Glazed Spare Ribs

June 30, 2015  /   /   //  3 Comments

Mango_Habanero_Glazed_Spare_Ribs I’m so excited the 4th of July is almost here! I love this holiday because everyone tends to run outside and fill beaches, parks, backyards, etc. It’s great! This year I plan on walking down to the beach for a little sun before cooking up these Mango and Habanero Glazed Spare Ribs! I love the overall meatiness of spare ribs, but today it’s really all about this glorious glaze. There are definitely a handful of ingredients required to make the glaze, but you’re mostly just throwing things into a single pot and cooking them together before blending them to a smooth puree, plus this yields about 1 1/2 quarts so you’ll have plenty leftover for other uses. My favorite thing about this glaze is that it starts off light and sweet and by the time it slides down the back of your throat you begin to feel the heat. Feel free to go as light of heavy on the heat and you like! I love a good kick in the pants from chile peppers, but I also love the flavor of habaneros so I tend to stick with 1 or 2 peppers so you still feel the heat, but the entire glaze doesn’t end up just tasting like pure fire…but adjust accordingly! I love this glaze on grilled spare ribs, but it’s also a great multi-use sauce on almost everything…chicken, fish, sauteed vegetables, endless options!

The instructions of this rib recipe are written for the oven, but you can easily convert it to the grill by making sure you maintain a low temperature. It’s also important to have the rack sitting in indirect heat at all times, until you’re ready to finish the ribs by brushing on some glaze and getting the ribs nice and caramelized! This is a great recipe for 4th of July, but also just great for anytime you’re craving a big, messy and delicious meal like ribs! Enjoy! xx, Jenny
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Mango-Habanero Glazed Spare Ribs
Serves 2 to 3

1 (3 1/2 lb.) rack spare ribs
dry rub:
1 tablespoon garlic powder
2 teaspoon smoked paprika
1 teaspoon ground dry mustard
1 1/2 teaspoon sea salt
1 teaspoon cracked black pepper
mango habanero glaze:
2 tablespoons extra virgin olive oil
1 yellow onion, diced
3 garlic cloves, minced
2 teaspoons grated ginger
1 1/2 cups diced mango
1 cup crushed tomatoes
3/4 cup fresh, 100% mango juice
2/3 cup light brown sugar
1/2 cup apple cider vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 lime, juiced
1 to 2 habanero chiles, seeded and diced
salt and pepper to taste
cilantro leaves

1. Place ribs on a baking sheet, lined with foil.
2. Mix together all the dry rub ingredients until well combined. Smother ribs with the dry rub, on both sides, until fully coated and tightly wrap with foil.
3. Refrigerate and allow ribs to marinate for 12 hours.
4. For glaze: Pour oil into a large saucepan and place over medium-high heat. Ad onion, garlic and ginger and sauté for 4 to 5 minutes. Season with salt and pepper. Add remaining ingredients and stir until completely combined. Bring mixture to a boil, then reduce heat to medium-low, cover and simmer for 20 to 25 minutes. Set aside and allow mixture to cool for about 30 minutes. Pour mixture into a blender blend until smooth. Pour mixture back into the pan and simmer for an additional 10 minutes. Adjust seasonings and set aside to cool. Store glaze in the refrigerator until ready to use.
5. Preheat oven to 300˚F.
6. Place ribs onto a baking sheet and place into oven, meat-side down, for about 3 hours or until ribs are tender and juicy.
7. Remove ribs from the oven and carefully unwrap. Remove ribs from the foil completely and place back onto the baking sheet, meat side down.
8. Turn broiler on high in oven.
9. Baste ribs with glaze and carefully flip over. Brush the glaze over the meaty side of the ribs and place under broiler for 2 to 3 minutes.
10. Brush ribs with more glaze and return to broiler for 3 to 5 minutes or until caramelized and the edges begin to crisp.
11. Remove from broiler and allow ribs to rest for about 10 minutes. Cut rack into individual ribs and drizzle with more glaze. Finish ribs with fresh cilantro leaves and serve.


Grilled Peel and Eat Shrimp

June 29, 2015  /   /   //  1 Comment

Grilled_Shrimp_recipe The fourth of July is coming and that means grilling. I pretty much love everything grilled all the time, but sometimes I am looking for something a little lighter than a huge (delicious) cheeseburger, especially on those days that are just so unbearably hot. We have teamed up once again with McCormick to bring you our Grilled Peel and Eat Shrimp recipe. We love this recipe for the 4th because it makes an excellent addition to all the burgers and hot dogs. This recipe is also perfect because you could serve it as an appetizer. While all your friends and family are busy peeling and eating shrimp you have time to start grilling your second round of food! We used McCormick Grill Mates Mesquite Marinade for our shrimp and that made this recipe so simple. The Grill Mates products also work for each and every type of food you were thinking about grilling, and it just makes things so less stressful to know that everything for definitely taste great.

This recipe is so easy, that I think the hardest part may be waiting for 30 minutes while the shrimp marinates. I love these shrimp on their own, but you can also peel and refrigerate the leftovers because it goes great on a salad. If you’re looking for more super easy recipes for the 4th of July you can check out McCormick’s Grilling Flavor Forecast at and also see more grilling trends and tips to make your 4th tasty, like maybe these Cinnamon Sugar Grilled Doughnuts (WHAT?!), YUM.
Peel_eat_Shrimp Grilled_Shrimp Peel_and_Eat_Shrimp

Grilled Peel and Eat Shrimp
Makes 2 pounds

1/4 cup extra virgin olive oil
3 tablespoons McCormick Grill Mates Mesquite Seasoning
1 lime, juiced
2 lbs. shell-on local and sustainable shrimp, backs sliced open and cleaned
salt and pepper to taste

bamboo skewers, presoaked in water for 1 hour
lime wedges
hot sauce

1. Preheat grill to medium-high heat (about 375˚F).
2. Pour oil, seasoning and lime juice into a large mixing bowl and whisk together.
3. Add shrimp and toss together until shrimp is well coated. Cover, refrigerate and marinate for 30 minutes.
4. Remove bamboo skewers from the water and skewer 4 to 5 shrimp per skewer, depending on the size of the skewers.
5. Place skewers on the hot grill, about 1 inch apart and grill from about 5 minutes. Flip each skewer and continue to grill for an additional 3 to 4 minutes or until shrimp has just cooked through.
6. Transfer shrimp skewers onto a platter or baking sheet and slide shrimp off. Discard skewers.
7. Serve peel and eat shrimp immediately with fresh lime wedges and hot sauce.

*This post was sponsored by McCormick. Thank you for supporting our sponsors! It helps us keep going!*


Oatmeal S’mores Bars

June 27, 2015  /   /   //  7 Comments

oatmeal_smores_bars Who ever figured out the combo of chocolate, marshmallow and graham crackers is a genius. That combo is just so good, and will never get old. We have taken what we love about s’mores and made them into something we love a little more. These are our Oatmeal S’mores bars. Instead of the graham crackers we basically put oatmeal cookie dough. So it’s like an oatmeal cookie and s’mores baby, and its pretty cute and very delicious. In bar form, it’s like a gooey brownie with the right amount of fudginess. We know the 4th is coming up, so this might be a good time to make a couple of batches.
♥ Teri
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Oatmeal S’mores Bars
Makes 1 (8”x8”) pan

oatmeal cookie dough:
1 2/3 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup unsalted butter, softened
1 cup light brown sugar
1/4 cup granulated sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 1/2 cups rolled oats

8 ounces chopped dark chocolate, divided
6 ounces mini marshmallows

1. Preheat oven to 350˚F. Line a 8”x8” baking pan with parchment and set aside.
2. In a mixing bowl whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In another mixing bowl, cream together butter and sugars. Add eggs and vanilla and continue to mix together. Scrape down sides of the bowl and add dry ingredients. Stir together until well combined and a dough forms. Fold in oats until fully incorporated.
4. To assemble: Press half of the dough into the bottom of the prepared baking pan. Top with an even layer of 6 ounces of chocolate and top chocolate with an even layer of marshmallows. Carefully press remaining cookie dough over the marshmallows. Sprinkle the remaining chocolate over the top and bake for 32 to 35 minutes or until golden brown. Remove from the oven and allow pan to cool, about 30 minutes. Cut into bars or squares and serve.


Brown Butter Ice Cream Sandwiches

June 24, 2015  /   /   //  4 Comments

brown_butter_ice_Cream Summer is here, so it’s officially ice cream season!! Yay! We have so many fun ice cream flavors we’ve whipped up for this summer, but we’re starting with these little guys….Browned Butter Ice Cream Sandwiches!! This recipe is actually pretty simple, it’s basically a vanilla ice cream base (usually brown sugar) that has glorious browned butter added to the mix to give it a delightfully nutty flavor.

We made little (or actually pretty big) ice cream sandwiches out of the ice cream, using our waffle cone recipe but if you don’t have a waffle cone iron, then you can totally make the stove top version and they’ll still be super delicious! These little discs are actually easier to make because you loose the anxiety part of possibly burning your fingertips off whilst trying to quickly shape them into cones while they’re still hot and pliable.

I love these browned butter ice cream sandwiches and they’re really great to pack up individually and take along to a picnic (in a well iced cooler, of course!). So yay summer and yay more fun ice cream flavors to come!! Enjoy! xx, Jenny waffle brown_butter_ice_Cream_sandwiches


Browned Butter Ice Cream Sandwiches
Makes 11/2 quarts of ice cream

8 egg yolks
3/4 cup light brown sugar
1/4 cup superfine sugar
1/2 teaspoon salt
1 vanilla bean cut in half
2 cups cold heavy cream
1 cup cold whole milk
1 1/2 sticks unsalted butter, browned and cooled

1 waffle cone recipe

1. In a saucepan combine, cream, half & half, half of the sugars and vanilla bean (caviar scraped out and added to mixture with pod). Place oven medium-low heat and simmer until sugar dissolves.
2. In a mixing bowl whisk together egg yolks, remaining sugar and salt. Whisk until light and fluffy.
3. Once cream mixture is scalding, add 1 cup to yolk mixture, whisking to prevent the mixture from scrambling.
4. Add tempered yolk mixture to saucepan and whisk together. Allow mixture to scald until mixture thickens enough to coat the back of a spoon, 3 to 4 minutes.
5. Strain ice cream base through a cheesecloth lined sieve, into a mixing bowl. Place bowl into an ice bath and stir in browned butter.
6. Allow mixture to sit until room temperature. Cover ice cream base and chill in the refrigerator for 8 to 12 hours (overnight).
7. Freeze ice cream according to your machine’s manufacturer’s instructions.
8. Scoop custard into a shallow dish or freeze safe container until fully frozen, 3 to 5 hours.
9. For waffle discs: Pour 2 teaspoons of the batter into the center of a waffle cone iron and press until golden brown, transfer flat discs onto a cooling rack and cool until waffle discs are completely crisp, 3 to 5 minutes.
10. To assemble:
11. Place half of the waffle discs onto a baking sheet and top with a single scoop of ice cream. Allow the ice cream to soften a bit, about 10 minutes. Carefully top the ice cream scoops with the remaining waffle discs and gently press down until the ice cream reaches the edge. Place the sandwiches in the freezer and freeze for at least an hour. Serve.