Sweet Baby Ben's BBQ Sauce

This is an imitation of Sweet Baby Ray's BBQ Sauce:

Ingredients:

• 1 1/4 cups ketchup, preferably organic
• 1 cup dark brown sugar
• 1/4 cup molasses
• 1/4 cup pineapple juice (or you can sub apple cider vinegar)
• 1/4 cup water
• 1 tablespoon worchestire sauce
• 2 1/2 teaspoons ground mustard
• 2 teaspoons smoked paprika
• 1/2 teaspoon garlic powder
• 1/4-1/2 teaspoon cayenne pepper (use less if you don't like the heat)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon pepper
• 1/8 cold water mixed with 1 tablespoon corn starch (optional)

Directions:

1. Combine all the ingredients except the water and corn starch mixture in a medium size sauce pot.
2. Bring to a boil and reduce and simmer for five minutes or until all the sugar has dissolved. If you like a thicker BBQ Sauce add the water and corn starch mixture. 
3. Simmer until desired thickness is reached, but watch closely. It thickens really fast!
4.  Serve immediately or cover and store in fridge.

Tandoori Lamb Kabobs

Ingredients:

• 1 lbs lamb stew meat
• 1/2 teaspoon salt
• ~2 teaspoons tandoori seasoning
• ~2 teaspoons curry (any kind you like)
• ~1/4 teaspoon garam masala (if yours is not spicy add a bit of ground black pepper to give it some kick).
• 2-3 garlic cloves
• 1 tablespoon minced ginger
• 2 tablespoons olive oil

Directions:

1. Combine all ingredients in a bowl and coat the lamb meat. 
2. Grill or saute over medium high heat for 6-7 minutes or until desired doneness (135°F is safe temp for lamb).
3. Serve over basmati rice or lentils.

Enchiladas

Ingredients:

• 1 onion, diced
• 2 cloves garlic, minced
• 1 Tbsp ground cumin
• 2 cups cooked, shredded chicken
• 1/2 cup Greek yogurt
• 1/2 cup white cheddar cheese
• 1/2 cup salsa
• salt to taste
• 8 whole wheat tortillas

Directions:

1. Preheat oven to 350
2. Saute the onion in olive oil for 5 minutes.  Add garlic and cumin and saute for another 3 minutes.
3. Add the chicken, yogurt, cheddar cheese, salt and salsa.  Stir and heat through.
4. Spoon mixture evenly into tortillas and roll up.
5. Place in baking dish and top with salsa and cheddar cheese.
6. Bake for 10 minutes.

Mixture will look something like this

Raisin Bars

Ingredients:

• 1 cup raisins
• water
• 1/4 cup coconut oil
• 1/4 cup milk
• 1/4 cup brown sugar
• 1/4 cup honey
• 1 cup whole wheat flour
• 1/2 cup bran 
• 1/2 cup oats
• 1/2 tsp baking soda

Directions:

1.  Preheat oven to 350.  spray 8x8 baking pan.
2.  Measure raisins into 1-quart microwaveable bowl; add just enough water to cover.  Microwave for 5 minutes.  Drain and set aside to cool.
3.  In large bowl, combine flour, bran, oatmeal and baking soda.
4.  Add remaining ingredients and stir well.
5.  spread evening in pan with well-oiled fingers.
6.  Bake at 350 for 20 minutes.
7.  While still hot, cut into 16 pieces; cool completely before removing from pan.
8.  Refrigerate leftovers.

Pecan Crusted Dijon Salmon

Ingredients:

• 1/4 cup butter, melted
• 3 tablespoons Dijon mustard, spicy brown, or stone ground mustard
• 1 1/2 tablespoons honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans
• 4 teaspoons chopped fresh parsley or 1 tablespoon dried parsley
• 4 (4 ounce) fillets salmon
• salt and pepper to taste

Directions:

1. Preheat oven to 425 degrees .  
2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
4. Bake salmon 12 minutes in the preheated oven, or until it flakes easily with a fork. Garnish with a wedge of lemon.

Prime Rib

Ingredients:

• 5-8 lbs Rib Roast, bone-in
• Salt
• Pepper

Directions:

1. One day before you cook the roast remove from packaging and let dry out in fridge uncovered. 
2. Pull roast out of fridge and let come to room temperature before baking. About 2 hours. 
3. Cover roast in salt and pepper at least one hour before roasting. 
4. Roast in a 200°F oven until it hits 120°F at the center.
5. Remove from oven and tent lightly with aluminum foil and let it rest at least 30 minutes and up to one and half hours.  Alternately if you need more time simply FTC  (foil, towel, cooler) for up to 6  hours.
6. 10 minutes before serving, remove the foil and place it back into an oven preheated to its highest possible setting (500°F+). Roast until well-browned and crisp, about 10 minutes. 
7. Carve and serve immediately.
8. For more info about Prime Rib, read this guide.

Brown Bag Apple Pie

 
Ingredients: 
Bottom Crust:

• 1 cup all-purpose flour
• 1 1/2 teaspoons white sugar
• 6 tablespoons unsalted butter
• 2 1/2 tablespoons cold water, or more as needed

Pie Filling:  

• 5 pounds Granny Smith apples - peeled, cored and thinly sliced  
• 1/2 cup brown sugar 
•  2 tablespoons all-purpose flour  
• 1 teaspoon ground cinnamon  
• 1/2 teaspoon ground nutmeg  
• 1 pinch ground ginger  
• 2 tablespoons lemon juice  
• 2 tablespoons graham cracker crumbs

  Pie Topping:

• 1/2 cup all-purpose flour
• 1/2 cup softened butter
• 1/2 cup superfine sugar
• 2 12x30-inch pieces of parchment paper
  
  
   Directions:
  1. To make the bottom crust, stir the flour and white sugar together in a bowl until well-combined. Rub the unsalted butter into the flour until the mixture resembles coarse crumbs; sprinkle with cold water, a couple of tablespoons at a time, mixing the dough together lightly with a fork until it barely holds together.
  2. Form the dough into a ball and roll it out to a circle about 1/8-inch thick. Gently ease the dough into an 8-inch pie dish. Cut off any excess pastry with a knife. Finish the edge of the crust by gently pressing the tines of a fork into the dough all the way around the edge of the pie dish. Set the crust aside.
  3. To make the pie filling, stir the apples, brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, ginger, and lemon juice together in a large bowl; set aside.
  4. To make the topping, mix 1/2 cup of flour, 1/2 cup of softened butter, and the superfine sugar together in a bowl until you have a sticky, moist dough.
  5. To assemble the pie, cover the bottom of the pie crust with a light, even layer of graham cracker crumbs. Fill the pie with the apple mixture, piling it up in a mound shape. Pinch off pieces of the topping mixture, flatten them a little with your fingers, and dot them at random all over the top of the filling, covering as much of the filling as possible.
  6. Preheat oven to 425 degrees F (220 degrees C).
  7. Tear off 2 30-inch-long pieces of parchment paper and place them in a cross shape on a work surface. Place the filled pie in the center of the two pieces of parchment, bring the paper ends up over the pie and fold and staple the parchment paper over the pie to completely enclose and seal in the pie. The paper should not touch the top or sides of the pie. Place the parchment-wrapped pie on a baking sheet to catch any drips.
  8. Bake in the preheated oven for 1 hour. Don't peek inside the parchment paper while baking. Remove from the oven, carefully tear the parchment paper away from the pie, and let cool; serve warm. Store leftovers in refrigerator.