The fox hits the Avon market...

Yup, I've been re-appointed (I took a several year hiatus when we lived in Riverside) as an Avon representative. Why? Because I love their stuff, it's great quality products I can actually afford, and I love selling it, too! They've got somethin' for ever'one in those slick little brochures. The 'mark.' line, a new addition since my selling days, is fantastico. Clubbin' colors and fashions there. Wanna see? Check out my store and shop right from the entire brochure list, or sign up to join my business team and make your own cash.

Kickin' the Saucy Pork Ribs

This is the best way I've found to get all the flavor of good traditional North Carolina style barbeque without the pit master or the pit.

Saucy Pork Ribs
(Serves 8, or 4 twice)
Prep time: 15 minutes
Cook time: 2 1/2 hrs

10 lbs pork ribs, cut into 2-3 rib sections
Cajun spice mix or seasoned salt
1 gallon apple cider
4-5 cloves garlic, lightly smashed
1 cup barbeque sauce (my favorite is Sweet Baby Ray's and IMO it's the perfect sauce for pork)

Rub ribs with garlic and Cajun spice or seasoned salt. Drop garlic into bottom of large pot (a pasta pot works fine) and arrange ribs tightly in pot. Pour in cider to cover and bring to a boil. Lower heat, cover pot, and let simmer for about 2 hrs, checking occassionally with a fork. As soon as meat relaxes (fork goes in easily) remove from pot and lay in single layer on two baking pans covered in foil. Brush with barbeque sauce and bake at 450 degrees for 20 minutes. Brush with remaining sauce just before serving.

Best Pot Roast You've Ever Had

This recipe is inspired by Giada deLaurentis's Stracato with Porcini Mushrooms. I use fresh mushrooms instead of dried porcinis and throw in a nod to the traditional American pot roast with the side veggies. If you're thinking pot roast is tired diner fare, try this. It fits in with dining by candlelight -or- curling up in front of the tv in your pjs and makes awesome leftovers.

Stracato Americano
(Serves 8; or 4 and leftovers)
Prep time: 30 minutes
Cook time: 3 hrs

3-4 lb chuck roast
salt and pepper
2-3 T olive oil
2-3 lg onions, halved and sliced
8 oz pkg fresh portabello mushrooms, cut into half inch pieces
8 oz pkg fresh italian brown mushrooms, cut into half inch pieces
4-5 cloves garlic, lightly smashed (save other half of head for veggies)
2 cups beef broth
1 cup good red wine
2 sprigs fresh rosemary
3-4 sprigs fresh thyme

3-4 potatoes, cut into 1-2 inch cubes
2-3 cups whole baby carrots
1 T olive oil
4-5 cloves garlic, lightly smashed
1 cup beef broth
1/2 cup good red wine
1 sprig fresh rosemary
2-3 sprigs fresh thyme

Preheat oven to 350 degrees.

In oven-safe pot, heat olive oil. Pat roast dry with paper towels and season with salt and pepper. Brown in oil on all sides, about 4 minutes a side or until nicely crusted. Remove from pot and let rest in oven-safe casserole. Cook onions in pot until they start to turn transluscent, about 3 minutes. Add garlic and cook for one more minute. Add mushrooms and cook for one more minute. Pour in wine and loosen browned bits from the bottom of the pot. Lay herbs over the onions and mushrooms, then return roast to pot, leaving juices in the casserole. Pour beef broth over roast.

Lay potatoes in bottom of casserole, then garlic and herbs, then carrots. Pour broth and wine over vegetables. Cover both pot and casserole. Bake pot with roast for 1 hr and then turn it over. Put casserole in with the pot and bake both for 2 more hrs.

Remove meat from pot and let rest for 10 minutes before slicing. Strain juices from both roast pot and vegetables into skillet and reduce while meat rests. Serve roast sliced and topped with onions and mushrooms with reduced sauce au jus style and vegetables on side, along with warm rustic bread slices.

Lutheran Pot Supper Chicken Noodle Casserole

Okay, this I call the Lutheran Pot Supper Chicken Noodle Casserole because, with the exception of a bit of herbage, it's white and very Minnesotan. Total comfort food, fix up a big batch and go hunt down a potluck.

Lutheran Pot Supper Chicken Noodle Casserole
(Serves 24 plus)
Prep time: 15 minutes
Cook time: 45 minutes

40 oz pkg egg noodles, prepared in salted water

3 lbs boneless skinless chicken breast, cut into chunks
2 T canola or vegetable oil
1 1/2 t salt (or to taste)
1 1/2 t white pepper (or to taste)
2 lg white onions, roughly chopped
4-5 cloves garlic, chopped
1-2 scallions, chopped
1 lb white mushrooms, sliced
3 T chopped fresh parsley (1 T dried)
1 T chopped fresh thyme (1 t dried)
1 c white wine
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 c sour cream
1 lb grated mozerella cheese (can substitute monterey jack)
1 9 oz bag potato chips

Preheat oven to 325 degrees. While noodles are cooking in large pasta pot, heat oil in large heavy pan. Season chicken with salt and pepper. Brown in oil, about 7 minutes. Add onions, garlic, scallions, mushrooms, parsley, and thyme. Stir and cook until onions start to become transluscent. Add white wine and cans of soup, cook 5 more minutes. Turn off heat and stir in sour cream and cheese.

Stir chicken mix into drained noodles returned to pasta pot. Press into 2 large casserole dishes. Top with crushed potato chips. Bake at 325 for 25 minutes.