Taco Seasoning

1 Tbsp chili powder
1 Tbsp cumin
2 tsp smoked paprika
1 tsp sea salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
pinch crushed red pepper flakes
1 tsp dried oregano

Baby Back Ribs (Instant Pot)

Dry rub for ribs:

2 tablespoons brown sugar
2 tablespoons salt
2 tablespoons smoked paprika
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
Dash of cayenne pepper



2 racks of Baby Back Ribs
1 cup apple juice
1 tablespoon liquid smoke
Barbecue Sauce (Sweet Baby Rays)

Remove the membrane from the ribs and apply dry rub. Refrigerate until ready to cook.

Add liquid to the Instant Pot and set on high pressure (meat/stew) for 35 minutes.
Allow to set in pressure cooker for 5 minutes and then use the release valve to release the steam.  Carefully remove the ribs and place on foil lined sheet and coat with barbecue sauce and brown in the broiler.

Lemon Loaf Cake

Ingredients:

Loaf
3 large eggs
1 cup granulated sugar
1 cup (8 ounces) sour cream or Greek yogurt (lite okay)
1/2 cup canola or vegetable oil
2 tablespoons lemon zest
1 to 2 tablespoons lemon extract, to taste (not teaspoons; and not lemon oil and not lemon juice)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt, or to taste

Lemon Glaze
1 cup confectioners’ sugar
3 tablespoons lemon juice, or as necessary for consistency

Directions:

Loaf - Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

In a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.

Drizzle in the oil while whisking to combine.

Add the lemon zest, lemon extract, and whisk to combine. Note – I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, but add to taste. Don’t use lemon oil and lemon extract interchangeably because they’re not; oil is much more potent and intense. Don’t use lemon juice in place of lemon extract because it’s not strong enough and the acidity can alter the overall results.

Add the flour, baking powder, salt, and stir until just combined, don’t overmix. Some lumps will be present and that’s okay, don’t try to stir them smooth.

Turn the batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.

Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours) before turning out onto rack to cool completely before glazing.

Lemon Glaze – In a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.

Evenly drizzle glaze over bread before slicing and serving. Extra glaze can be spread on the cut surface of the bread like you’d spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you’re not a glaze person. Keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I don’t recommend storing it in the fridge because it’ll dry out.

Adapted from Blueberry Yogurt Cake with Lemon Vanilla Glaze

Nutrition Information

Nutrition analysis per serving (9 servings)

Calories 428, Total Fat 18g, Saturated Fat 4g, Trans Fat 0g, Total Carbohydrates 63g, Fiber 1g, Sugar 46g, Protein 5g, Sodium 141mg

Lemon Chicken Orzo Soup

Ingredients

8 oz orzo pasta 
1 teaspoon olive oil 
3 carrots, chopped 
3 ribs celery, chopped 
1 onion, chopped 
2 cloves garlic, minced 
1/2 teaspoon dried thyme 
1/2 teaspoon dried oregano 
salt and pepper to taste 
1 bay leaf 
12 cups chicken broth 
1/2 cup fresh lemon juice 
1 lemon, zested 
8 oz cooked chicken breast 
8 oz baby spinach 
1 lemon, for garnish 
1/4 cup Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
2. Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
3. Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
4. Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

from AllRecipes

Pig Candy

1 pound thick-sliced applewood smoked bacon
1 cup brown sugar 
1/8 teaspoon dry mustard powder 
1/8 teaspoon cayenne 
1/8 teaspoon freshly ground black pepper 

Combine the sugar, dry mustard, cayenne and pepper in a small bowl and mix well. For best results, dry the mixture to overnight. Combine all and spread on a baking sheet and allow it to dry overnight. The next day put it in a food processor or grinder and set aside.  

Preheat oven to 225 degrees. Dredge bacon in the mixture and shake off any excess.  Place on a rack on a roasting pan and bake for about an hour, maybe a little less depending on your oven, no need to turn.  Be careful not to burn. Can be served warm or room temperature.  If you put it in the refrigerator it will not remain crisp.  

Irish Soda Bread

Irish Soda Bread

4 cups flour 
2 teaspoons baking soda
1 teaspoon salt
1 3/4 cups buttermilk (a little more if it seems dry)

Preheat your oven to 425 degrees.  Use spray baking oil/butter on two cake pans.  Combine all dry ingredients in a large bowl and use a whisk to mix.  Stir in the buttermilk until well combined.  Knead the bread in the bowl or on a floured cutting board.  Press the dough into the cake pan soda it touches all sides.  Cut a large X in the dough.  Turn the second cake pan upside down and place on top.  Bake for 20 - 30 minutes covered and then remove the second cake pan and leave in for about 10 minutes more until the crust is golden brown.  

Best when served with Kerrygold butter.  

Boiled Eggs

Boiled Eggs

Place eggs in a pan and cover with cold water.  Bring water to a boil and set timer for 6 - 7 minutes.  Cover pan.  After 6 - 7 minutes, remove eggs with slotted spoon to a bowl with ice water or simply fill the pan with cold water until cool enough to touch.  

The easiest fool proof way to peel the eggs is to place an egg is a mason jar and add water until the eggs is half way submerged.  Place lid on jar and shake the jar about a dozen times.  Remove egg and it should be easy to peel.  Refrigerate eggs when done and cover.