Deb’s Best Rib Sauce Recipe

Thick or thin? Spicy or Sweet? Red or White?  Southern barbeque and rib sauces are as varied as the people who use them. Here’s the lowdown on ‘the secret’ sauce and seasoning rubs.

  • White Sauce: An Alabama favorite, developed by Bob Gibson almost 80 years ago, served with smoked chicken, its a mayonnaise-vinegar sauce, creamy and delish!
  • Yellow Sauce: South Carolina’s claim to fame, brought to them back in the 1700′s when the Germans settled there. (Makes a great marinade for ribs too!)
  • Red Sauce: Tomato based and can range from deep dark brown to rusty red in color. The most common variety, but only came to prominence after the invention of Ketchup back in the early 1900′s. Texas folks love a thick red, sweet sauce on brisket. That is if they sauce that brisket at all! Folks in Memphis who love ‘wet’ ribs slather on the red stuff. Obviously, Ketchup and vinegar form the base, the addition of things like molasses, Worcestershire sauce or chili sauce, change the flavor and color.
  • Clear Sauce:  Peppery, vinegar type sauces are mostly found in areas like the OBX of North Carolina, the shores of South Carolina and Georgia and Virginia.  Red pepper gives this its zing!
  • Black Sauce: Perhaps the least known of any sauce, only found (that I know of ) in Kentucky. Used as a dipping sauce for mutton barbecue , this one is traditionally made with vinegar, brown sugar and Worcestershire sauce.

And for the purists… Rubs take the spotlight!… 

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Meat Stuffed Bell Peppers

Day two of our Birthday Party! Thanks for dropping by! 

Yesterday, when I opened my mailbox, my copy of the spring edition of Where Women Cook was there! Yippie! I’ll bet I’ve told anyone who’ll listen,  how much I LOVE this magazine. And if I haven’t told YOU, I LOVE THIS MAGAZINE!   I’ve loved it since the very first droolworthy issue. Its one of those you keep. Like the piles of Southern Living Magazines I’ve amassed over the years, its earned its own place on the coffee table. Just when the pages of the Winter edition are dogeared and worn, I’ve finally received my very own subscription!!

 

Just Look!

 

The publishers choose the most amazing kitchens to include, as well as yummy recipes, tips and stories about cooks we’d all love to sit down with and have a glass of sweet tea!  I love learning from the ‘masters’, getting the inside on how to be a ‘better’ cook and learning things about how to better organize my small kitchen.

But look at this!!

What’s not to love about candy?

or this

Rhubarb Pie!!  (Now THAT’S some yummy goodness!

Here’s a look at the table of contents, just look how packed full  this magazine is!

If you’re not convinced yet, hop over to  the blog Where Women Cook and just look at all the fabulous recipes there!

I’d love to be able to tell you I’d gotten a call from the publishers. And I was all fancy schmanzy and that they wanted to include me and one of my Simple Southern Recipes in this unbelievably luscious magazine.   I’ve imagined in my mind a kajillion times how the call would go. I can dream can’t I? (more on this later)

Well back to earth. And back to the kitchen.  So where was I ?  Oh yeah, its our Birthday week  and you need a recipe first!

Springtime brings wonderful produce at the market and a chance for me to whip up some comfort food. Foods from my childhood that are perfect midweek fare. Easy to make , hearty and warm. Like this Meat Stuffed Bell Peppers recipe. Grab a print and make these this week for your family!

 

Meat Stuffed Bell Peppers
 
Prep time
Cook time
Total time
 
Hearty, warm comfort. Perfect for a mid-week dinner
Author:
Serves: 6
Ingredients
  • 6 large bell peppers (green or stop light mixed colors) tops cut away and seeds removed
  • 1 cup finely chopped yellow onion
  • ½ cup finely chopped bell pepper (use the tops)
  • ¾ pound organic ground beef
  • 1 pound organic ground Italian sausage
  • 1 tablespoon minced garlic
  • ¼ cup fresh parsley chopped
  • ¾ teaspoon sea salt
  • ½ teaspoon coarse ground black pepper
  • pinch red pepper flakes (optional)
  • 2 cups cooked whole grain rice
  • 8 ounces tomato sauce
  • 2 tablespoons extra virgin olive oil
Instructions
  1. Remove tops and stems from bell peppers, discard the stems and chop and set aside the tops for the filling.
  2. In a large pot of rapidly boiling water, parboil the bell peppers until just tender (this only takes about 2 minutes)
  3. Remove from boiling water with a slotted spoon and drain upside down on paper towels.
  4. Prepare the rice according to package and drain if necessary.
  5. In a LARGE Skillet, heat the oil over a medium high heat.
  6. Add in the onion and bellpeppers and cook, stirring constantly until just soft.
  7. Add the beef, sausage, salt, pepper, parsley, garlic and pepper flakes.
  8. Cook until meat is nicely browned. Use a wooden or metal spoon to break up any large lumps.
  9. Add the rice and tomato sauce. Stir until thoroughly blended.
  10. In a foil lined large baking dish, add just enough water to cover the bottom.( about ⅛ inch) (Use a pan with sides deep enough to hold the peppers upright)
  11. Spoon meat mixture into peppers so that they are stuffed tightly (press down a bit with the spoon)
  12. Place into foil lined baking dish
  13. Bake until peppers are ‘very’ tender and filling is heated through (about 25-30 minutes)
  14. Remove from oven and let rest about 10 minutes before serving.
Notes
This recipe makes a lot! The filling freezes nicely if you only want to make 2 or 4 peppers. I use a cast iron dutch oven to prepare the meat mixture. just makes it easier and there’s less cleanup in the end. (I’m messy)
Top your stuffed peppers with tomato sauce, or cheese after fully cooked. Remove from oven add topping and place back into oven on broil for a few minutes until cheese is melted or tomato sauce is bubbly. (watch closely so it does not burn)

 

Now that dinner is under control, I want to give you a gift!  One lucky  commenter will receive their very OWN copy of  the Where Women Cook spring edition.  If you’d like to purchase your own subscription (and I highly recommend you do)go here.  I’ll draw for this gift on April 18, 2012.

Here are the rules. Yes we have to have rules.

1.If you have a blog you must link up through the linky below. If you have NO blog (really?) You’ll receive one entry for your comment only (please let me know you do not have a blog in your comment)

2. Entrants will receive one entry for a link up through the linky tool AND a comment.

3. Additional entries are as follows and are NOT REQUIRED  in order to be eligible.[donotprint]

One additional entry  for  following me on Twitter  AND Tweeting this Birthday Party with the hashtag #HappyBirthdaySimplePlate  (let me know in the comments)
One additional entry for following me on Pinterest AND  Pinning this  recipe on Pinterest (let me know you’ve done this in the comments)
One additional entry for telling your readers on your blog about this Birthday Party (leave a link to your post in the comments)

4. One winner will be chosen at random and notified by email and here on the blog. If the winner fails to respond within 24 hours, another winner will be chosen.

Of course I’d love it if you would also follow Simple Plate on Facebook, but I can’t offer you an entry for that. THIS CONTEST IS CLOSED

disclosure: I have a material relationship with Where Women Cook, I develop and manage their websites. I have never appeared in the pages of the magazine or on their website (do they even know I have time to blog?) They have graciously provided a copy of the magazine for the winner.

Here’s the link up:

The Most Dangerous Recipe Ever

Today, Simple Plate (the blog) is 2! And every two-year old KNOWS a birthday party is a MUST. 

So, to quiet my inner 2 year old, WE’RE HAVING A PARTY!  And You are getting the presents.  Of course, you’ll need to do a few things to participate in the party, but they’ll be fun I promise.

Everyone knows my theory about life. It’s short. So you should eat dessert first!  So lets start with the cake!

Several years ago, when I’d decided to re-invent myself and return to school,  I became an impoverished graduate student. One with a craving for good food and chocolate!  Well, as you might imagine, my budget wasn’t much over ramen noodles. EVERY night. But I managed to survive and to come up with some fairly good recipes during that time. Cooking for one is always a challenge and even though I’d moved all of my cookbooks and notes into the farmhouse I was living in, dessert for one, was  next to impossible.  Until, that is, I learned to whip up this  yummy bit of deliciousness. Today, all sorts of variations of this thing exist, this is my own.

A  word of warning.. this is THE MOST DANGEROUS RECIPE EVER!   Use this recipe wisely! You’re only 60 seconds from having  chocolate cake anytime you want it!

most dangerous recipe ever

5.0 from 2 reviews

Chocolate Cake In A Mug
 
Prep time
Cook time
Total time
 
A brownie like cake for one. Extra yummy!
Serves: 1
Ingredients
  • 4 Tablespoons granulated sugar
  • 2 Tablespoons unsweetened cocoa powder
  • 4 Tablespoons all purpose flour sifted
  • 2 Tablespoons butter (melted)
  • 2 Tablespoons water
  • ¼ Tablespoon Madagascar vanilla extract
  • dash salt
  • whipped cream for topping
  • Powdered cocoa for Topping
Instructions
  1. In a small bowl whisk together butter, water and vanilla.
  2. Whisk in cocoa, flour and salt.
  3. Pour into a 12 oz or larger mug.
  4. Microwave on high for 60 seconds.
  5. Cake will be HOT!!! Allow to sit for a few minutes to cool.
  6. Top with whipped cream and a sprinkle of cocoa.
Notes
My microwave is 1100 watts. Center of cake will be like a ‘molten’ chocolate cake that you get at some restaurants. If you cook about 75 seconds you’ll get a uniformly baked little cake. Personally, I like the molten variety. You can use cupcake liners or not.

 

Now that you have you cake, and you can eat it too, lets get on with the presents! And I have some good ones!  Beginning today until Friday I’ll add one gift to the  list. I’ll draw for the gifts on April 18, 2012, so be sure you  visit each day this  to  enter the drawings.    Here’s the first! (Each Gift will be drawn individually)

The first gift  I have is a  MiFi®2200 Intelligent Mobile Device from Virgin Mobile. I love their service as they’re on the Sprint Network. You can connect up to 5 devices through this for internet access at 3G speeds at home or on the go!

No Contract, No Overages & No Activation Fees
Nationwide Sprint® 3G Network
Only Pay for What You Need
Change Plans as Your Needs Change

The gift drawing is for the device only. Service is available through  Virgin Mobile, USA. You can get more details on plans and pricing at http://www.virginmobileusa.com/mobile-broadband/mifi-2200.html.

Here are the rules. Yes we have to have rules.

1.If you have a blog you must link up through the linky below. If you have NO blog (really?) You’ll receive one entry for your comment only (please let me know you do not have a blog in your comment)

2. Entrants will receive one entry for a link up through the linky tool AND a comment.

3. Additional entries are as follows and are NOT REQUIRED  in order to be eligible.[donotprint]

  • One additional entry  for  following me on Twitter  AND Tweeting this Birthday Party with the hashtag #HappyBirthdaySimplePlate  (let me know in the comments)
  • One additional entry for following me on PinterestAND  Pinning this  recipe on Pinterest (let me know you’ve done this in the comments)
  • One additional entry for telling your readers on your blog about this Birthday Party (leave a link to your post in the comments)

4. One winner will be chosen at random and notified by email and here on the blog. If the winner fails to respond within 24 hours, another winner will be chosen.

Of course I’d love it if you would also follow Simple Plate on Facebook, but I can’t offer you an entry for that.

disclosure: I have not been compensated or given any product by Virgin Mobile USA, I doubt they even know I exist until I miss  pay my monthly bill.  This item was purchased by me. I have one. I love it. I thought you would too!

Here’s the link up!  Each Gift will be drawn Individually!  DRAWING DATE 04/18/2012 We Have chosen a winner. YOUR COMMENTS ARE ALWAYS WELCOME.