PEACH BOURBON BBQ RIBS

PEACH BOURBON BBQ RIBS

This dish is sort of an Asian-fusion that I came up with.  East meets The South!  These ribs are cooked in a slow cooker and finished off on the grill.  The ribs are sticky and sweet, the fresh peach salsa has a little kick, and the sesame jasmine rice pulls it all together.

For the ribs you will need:

• 4 lbs. pork loin ribs
• 1 12-oz jar peach preserves
• 1 cup Saucy Susan
• 1/2 cup finely chopped onion
• 1 Tbsp. Crushed Peppercorn and Garlic Rub*
• 1 Tbsp. bourbon
• 1 Tbsp. yellow mustard
• 1 Tbsp. cider vinegar
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper   

Cut ribs into single-rib portions.  Place ribs in your 4-quart slow cooker.  In a medium bowl, combine peach preserves, onion, peppercorn and garlic rub, bourbon, mustard, vinegar, salt and cayenne pepper; pour over ribs and stir to coat.


Cover and cook on high setting for 4 hours.  Remove ribs from cooking liquid and place on a sheet pan.  Cover with aluminum foil to keep warm.  Pour cooking liquid in a medium sauce pan.  Skim off as much fat as you can.  Bring to a simmer.  Simmer for about 20 minutes, or until slightly thickened.


While sauce is reducing.  Heat up the grill.  When sauce is ready, pour over ribs.  Grill for about 2-3 minutes on each side.


Fresh Peach Salsa:

• 3 large, ripe peaches, cut into 1/2" cubes
• 1 medium cucumber, cut into 1/2" cubes
• 1 red or yellow bell pepper, diced
• 1 small red onion, diced
• Freshly squeezed lime juice from 1 whole lime
• 1/2 tsp. salt
• 1/2 tsp. cayenne pepper
• 1 Tbsp. honey
• Cilantro for garnish

Combine all the above ingredients in a medium bowl.  Stir to combine and refrigerate until ready to serve.

CHOCOLATE CHIP COOKIES WITH MAPLE SYRUP AND BACON

Chocolate chip cookies with a special addition; maple syrup and bacon!

Author: Sandra @ The Foodie Affair

Serves: 4 dozen

Ingredients

1 pound bacon, cooked until crispy, well drained, cooled and cut in small pieces

1 cup (2 sticks) unsalted butter, room temperature

1 cup packed brown sugar, plus extra for sprinkling

½ cup maple syrup (use real, not flavored)

½ teaspoon baking soda

¼ teaspoon sea salt, plus extra for sprinkling

2 teaspoons maple extract

2 eggs

2¾ all purpose flour

1 12-ounce bag of milk chocolate chips

Instructions

Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.

In a large bowl, beat together the butter, brown sugar, maple syrup, baking soda, salt, and maple extract until light and fluffy. Add the eggs one at a time.

Mix in flour until well blended. Add chocolate chips and bacon. Using a one inch cookie scoop, scoop batter on prepared baking sheets. Sprinkle tops lightly with sea salt and brown sugar. Bake for 10-12 minutes or until golden brown. Cool before transferring to a cooking rack.

p.s

No bacon for you? These cookies taste delicious without the bacon.

Oatmeal cookie pancakes with chocolate chips

I loved getting chocolate chip pancakes for breakfast as a kid and they’re still one of my guilty pleasures. So I had to do something to make them a little more healthy (without giving up any of their chocolatey goodness, of course.)

 Chocolate Chip Oatmeal Cookie Pancakes

So here is a healthy version of chocolate chip pancakes.

And I guarantee, it will be love at first bite..

CHOCOLATE CHIP OATMEAL COOKIE PANCAKES

 

Serves: 4

INGREDIENTS

1 cup gluten free rolled oats

2 tsps baking powder

½ cup gluten free all purpose flour

pinch sea salt

2 tbsp coconut sugar (optional)

½ cup unsweetened applesauce

2 eggs

1 tsp vanilla extract

2 tbsps coconut oil (melted)

¼ cup + 2 tbsps milk of choice

desired amount of chocolate chips

INSTRUCTIONS

Excluding chocolate chips, in a large bowl combine all dry ingredients together.

In a separate bowl mix all wet ingredients together well.

Stir wet into dry until just combined.

Add desired amount of chocolate chips and fold in gently.

Heat skillet on medium heat.

Melt some coconut oil in pan to prevent pancakes from sticking.

Scoop 2-3 tablespoons on batter for each pancake.

Cook pancakes until golden brown,