Oven-Roasted Vegetables

Oven-Roasted Vegetables

This recipe is my Go-To for an easy and healthy dish that my entire family loves! I often serve it over Rice, Quinoa or a Baked Potato (Sweet or White) for a warm and hearty meal. This medley of vegetables is very versatile and pairs well with Seafood, Chicken, Turkey, Pork, Beef…just about anything 😉 I hope you enjoy it as much as we do!
Note: This recipe was adapted from the South Beach Diet and has been thoroughly enjoyed by my family for almost 20 years 🙂

  • 1 Bunch Asparagus (cut into bite-size pieces)
  • 1-2 Medium Yellow Squash (cut into bite-size pieces)
  • 1-2 Medium Zucchini (cut into bite-size pieces)
  • 1-2 Medium Bell Pepper (I usually use a Red and Orange for the milder taste and the beautiful color; cut into bite-size pieces)
  • 1 Large Vidalia Onion (chopped into bite-size pieces)
  • 1-2 tsp Garlic, chopped ((optional))
  • 3-4 Tbsp olive oil
  • Several Pinches Kosher Salt
  • Several Pinches Ground Black Pepper
  1. Preheat oven to 450 degrees.
  2. In a very large bowl, combine all of the cut Vegetables and Olive Oil; Toss until thoroughly mixed and coated with the Oil.
    Note: add the garlic now if adding
  3. Evenly spread the Vegetable mixture onto a large baking sheet and sprinkle with the Kosher Salt and Pepper to taste.
  4. Bake for 30-45 minutes on the center rack until tender, stirring several times during the roasting process to cook evenly.
  5. Serve over Rice, Quinoa, Couscous, Pasta, Baked Potato…or as a Side Dish for your favorite protein. We often pair with Salmon and it’s delicious!!!
Dinner, Lunch, Main Dish, Salads, Side Dish



Oven Baked Barbecue Spare Ribs

Oven Baked Barbecue Spare Ribs

These Barbecue Ribs are a perfect combination of sweet with a touch of heat and the meat literally falls off the bones! I could eat the entire rack!!! I have always LOVED Barbecue Spare Ribs, but have never attempted to make them myself…until now 😉 This wonderful recipe comes from cafedelites.com ~ Thank You for sharing! Also, a HUGE “Thank You” to “Cooking with Ry” for sharing “How to Easily Remove the Membrane From Your Ribs” on his YouTube Channel 🙂

The Rub:

  • 2 tsp Garlic Powder
  • 2 tsp Paprika
  • 2 tsp Table Salt
  • 1 tsp Onion Powder
  • 1 tsp Ground Black Pepper
  • 1 tsp Cayenne Powder
  • 1/2 tsp Ground Cumin
  • 2 Tbsp olive oil
  • 4 lbs Pork Ribs (Baby Back or St. Louis Cut)

The Barbecue Sauce:

  • 2 Cups Barbecue Sauce (I use Sweet Baby Ray’s Original, but use your favorite)
  • 3 Tbsp minced garlic
  • 2 Tbsp olive oil
  • 1 Tbsp Worcestershire sauce
  • 1 tsp Table Salt
  1. Preheat oven to 350 degrees. Place rack in center position of oven.
  2. Line a baking tray with foil and spray with non-stick cooking spray. Set aside.
  3. Remove the membrane from the underside of the ribs and place on the prepared baking sheet. Note: If you have never done this before, go to “Cooking With Ry” on YouTube and search for “How to Easily Remove The Membrane From Your Ribs” – his instructions are very easy to follow and all you need is a dinner knife and some paper towels 😉

Making the Rub:

  1. In a small jar or bowl, combine all of the seasonings for the rub and mix well.
  2. Sprinkle the Rub over the Ribs; then drizzle with the Olive Oil. Rub the seasonings and Oil thoroughly over both sides of the Ribs.
  3. Cover the entire baking sheet with foil.
  4. Bake for 2 hours.

Making the Barbecue Sauce:

  1. While the Ribs are baking, combine the sauce ingredients in a medium bowl until thoroughly blended. Set aside.

Putting it All Together:

  1. Once the Ribs have finished baking, remove them from the oven and take the foil off of the top.
  2. Increase oven temperature to 460 degrees.
  3. While the oven temperature is rising, thoroughly coat the tops of the Ribs with the Barbecue Sauce, reserving some for serving with the Ribs.
  4. Return the Ribs, uncovered, to the oven and bake for 10 minutes.
  5. To caramelize the edges of the Ribs, change the oven setting to Broil, leaving the rack in the center position, and broil for about 3 minutes.
  6. Remove Ribs from the oven and let rest for 10 minutes before slicing.
  7. I hope you enjoy this as much as we did!
Dinner, Main Dish
American



Honey-Ginger Pork Tenderloin

Honey-Ginger Pork Tenderloin

This wonderful dish has quickly become one of our regular Favorite meals! It turns out tender and very flavorful every time 🙂 It’s SO easy to prepare and goes well with just about any side dish. I usually marinate two tenderloins at a time – one for that day’s meal and one to freeze for later (perfect for those days when you just don’t feel like cooking). A HUGE “Thank You” to www.thechunkychef.com for sharing this incredible recipe 🙂

  • 1 Pork Tenderloin (trimmed, rinsed and patted dry with paper towels)
  • 1/2 Cup Honey
  • 1 1/2 Tbsp Fresh Ginger, grated
  • 2 Tbsp Fresh Lemon Juice (or bottled)
  • 2 1/2 Tbsp Soy Sauce (I use the Low-sodium variety)
  • 2 tsp Garlic, minced (I use the all-ready minced Garlic in the jar)
  • Pinch Cayenne Pepper
  • Kosher Salt (to taste)
  • Ground Black Pepper (to taste)
  • 1-2 Tbsp Olive Oil (for searing)
  • Fresh, Chopped Parsley (garnish)
  1. Gather the ingredients.
  2. Place the trimmed, rinsed and patted dry Pork Tenderloin into a large Ziploc baggie. Set aside.
  3. In a small/medium bowl, combine the Honey, Ginger, Lemon Juice, Soy Sauce, Garlic and spices. Whisk/mix until well combined.
  4. Pour half of the marinade into the baggie with the Pork and seal. Let marinate in refrigerator for 4-24 hours. Reserve the other half in an airtight container in the refrigerator for later.
  5. When ready to bake the pork, preheat oven to 400 degrees.
  6. Line a baking sheet with foil and set aside.
  7. Remove the reserved marinade from refrigerator and set aside.
  8. In a large skillet, heat the Olive Oil over Medium to Medium-High heat.
  9. Once the oil is heated, remove the Pork Tenderloin from the marinade and place into the heated oil/pan. Sear all sides of the tenderloin until a light golden brown.
  10. Place the seared Pork onto the prepared baking sheet and bake for about 15 minutes, or until inside temperature of Pork reaches 132-134 degrees.
  11. Evenly brush the Pork with the reserved marinade and continue baking for 5-7 more minutes, or until inside temperature reaches 140 degrees. Note: you may broil the Pork on High for a couple of minutes instead of continuing to bake, if desired.
  12. Remove the Pork from the oven and cover loosely with foil. Let rest for about 5 minutes – pork will continue to cook and should register 145 degrees with light pink insides (see photo).
  13. Brush the Pork with run-off marinade from baking sheet and sprinkle the top with the Fresh, Chopped Parsley. Slice into desired thickness and serve with your favorite sides and veggies. Enjoy!

Note: If you’re preparing 2 Tenderloins, simply double all ingredients.

Dinner, Lunch, Main Dish
American, Asian