Carolina Honey Ribs

 

Remember the restaurant Tony Romas? They had some delicious ribs called 'Carolina Honeys.' My mom gave me this recipe probably about 20 years ago. I hadn't made the recipe in years! Why? I just forgot about it. I make ribs fairly often but I always make a BBQ sauce with a ketchup base. 

Why had a forgotten about this recipe????? My family and I have missed out for years!!

Seriously....this is an amazing recipe.  Try it!

Carolina Honey Ribs

2-3 lbs Pork Ribs (I like the St. Louis style rib because they are meaty!)

Sauce

1 1/2 C. Maple syrup

2 TBLS. Chili sauce

2 TBLS. Apple cider vinegar

2 TBLS. Onion- finely diced

2 cloves pressed garlic

1 TBLS. Worcestershire 

1 TBLS. Spicy brown mustard

1/2 tsp. Pepper

1/2 tsp. Liquid smoke (I used hickory but mesquite would probably be fine too)

Mix the sauce ingredients together. I used a Slow cooker. I just put the ribs in standing them up with the bone against the pot, cover with the sauce and cook on low for 7-8 hours. Drain the fat off and use the drippings as a gravy for the ribs. The sauce is also delicious on mashed potatoes. So easy!

You could also put them in an oven at 325° for 6 hours. But the Slow cooker is just so easy especially if you put a Slow cooker liner in first. Super easy clean up!

Hungarian Mushroom Soup

I came across this Hungarian Mushroom Soup recently and as I looked over the recipe it seemed it might be really good! It was!! It was full of flavor! If you love mushrooms like I do, this is a must try! This recipe only makes enough for about 4 bowls so if you are feeding a family I would double the recipe.

Ingredients:

4 TBLS. Salted butter

16 oz. Cleaned, dried and sliced crimini mushrooms (you could use button but crimini has more flavor)

1 1/2 C. Chopped white onion

2 tsp. Dried dill weed

1 tsp. Thyme

1 TBLS. Paprika

2 cloves fresh garlic grated or minced

2 1/2 C. Chicken Stock

2 TBLS. Soy sauce

1 TBLS. Lemon juice

1 C. Half and half or whole milk

3 TBLS. Flour

In a dutch oven or soup pot, saute the onions and mushrooms in the butter over medium heat for 5 minutes. Then, season with dill, thyme, and paprika and allow the mushrooms and onions to continue cooking for an additional 7-10 minutes, stirring often. Sprinkle the grated garlic over the mushrooms 30 seconds before the mushrooms are done. (Garlic burns easily)

Slowly pour in the chicken stock, soy sauce, and lemon juice and scrape the bottom of the pot to loosen anything that might be stuck on. Allow the soup to gain a simmer and then let cook and reduce for 5 minutes. While the soup is reducing, whisk together the milk and flour in a small bowl until smooth Pour the mixture while whisking into the soup and continue to cook the soup for 8-10 minutes, or until the soup thickens, stirring as required.

Garnish with parsley and creme fraiche (or sour cream)

*little spice jar Pinterest

Creamy Crack Chicken Soup

Made a new soup for dinner tonight. You know those nights when you don't know what to make and you check out Pinterest for some ideas? That was me tonight. I came across this recipe and I had all the ingredients so I decided to give it a go.
I am so glad I did! I will definitely be adding this to my soup repertoire. Delicious! 
https://pin.it/cohqtrk5elg6sf

Ingredients

• 4 slices bacon, diced
• 1 tablespoon butter
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 to 6 cups low sodium chicken broth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon dried chives
• salt and fresh ground pepper, to taste
• 1 bay leaf
• 4 cups cooked shredded chicken
• 1 package (8 ounces) softened cream cheese
• 1 cup shredded cheddar cheese
• 3 to 4 cups baby spinach
• 1/4 cup heavy cream
• sliced green scallions, for garnish
• Instructions
  1. Cook diced bacon to a crisp in a Dutch Oven or soup pot.
  2. Remove bacon from pot with a slotted spoon, leaving bacon grease in the pot.
  3. Add butter to the pot and melt over medium-high heat.
  4. Stir in onions and cook for 3 minutes.
  5. Stir in garlic and cook for 20 seconds.
  6. Add chicken broth and scrape up all the browned bits from the bottom of the pot.
  7. Season with garlic powder, onion powder, dill weed, chives, salt, and pepper.
  8. Add bay leaf and bring to a boil; lower heat to medium low and cook for 5 minutes.
  9. Stir in shredded chicken; cook for 5 minutes.
  10. Add cream cheese and whisk in until completely melted and combined.
  11. Stir in shredded cheese; whisk until melted and thoroughly combined.
  12. Add baby spinach; cook for 2 minutes.
  13. Stir in heavy cream and cook for 1 minute.
  14. Taste for seasonings (salt and pepper) and adjust accordingly. Remove bay leaf.
  15. Remove soup from heat; top with scallions and previously prepared bacon