These protein balls are easy to make, delicious and healthy! INGREDIENTS 3 cups Quick Oats 1 cup Cereal, I used Nature’s Path Organic Heritage Flakes 1 cup Ground Flaxseed 3/4 cup Protein Powder 2… More
Baby Back Ribs Adobo
INGREDIENTS
- 1 whole rack baby back ribs, cut individually
- 5 cups water, or more
- 1 teaspoon whole peppercorn
- 3 dried bay leaves
- Pinch of salt
- 6 cloves garlic, peeled and crushed
- 1 red onion, sliced
- ⅓ cup dark soy sauce
- ¼ cup white vinegar
- 2 tablespoons dark brown sugar
- 1 tablespoon crushed red pepper, optional
- ¼ cup extra-vrigin olive oil
DIRECTIONS
CLEANING THE RIBS by REMOVING THE MEMBRANE:
Use a sharp knife to get beneath the membrane. Press the knife between the rib and membrane until the entire blade is covered by membrane. Using your other hand, carefully lift and pull the membrane until it’s off the ribs.
Using the same knife, cut between the ribs, and then carefully remove the veins. Cut the ribs individually.
NOTE: This part is optional. I personally don’t t like the veins. I do not like seeing them, let alone eating them so each time I make rib recipe, I always make sure to remove them.
COOKING THE RIBS – Combine the ribs, water, peppercorn, bay leaves and salt in a pan and cook for 45 to 60 minutes over medium heat. Add another cup of water if necessary. Add garlic, onion, soy sauce, vinegar, sugar, crushed red pepper, if using. Drizzle with olive oil. Simmer for 20 minutes. There should be about ¾ cup sauce left in the pan, and the meat should be very tender. Adjust the taste with salt and ground black black pepper if need be. Remove from heat and transfer to a serving dish. Serve hot over steamed rice. Enjoy!
Enjoy Cooking, Happy Eating & Sharing is Caring!
New York-Style Cheesecake
INGREDIENTS
FOR THE CRUST
- 1 ½ cups Keebler graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons sugar
FOR THE FILLING
- 4 (8-oz blocks) cream cheese, at room temperature
- 2 cups sugar, I used stevia
- 3 tablespoons all-purpose flour
- 4 teaspoons vanilla extract
- 1 teaspoon fresh lemon zest
- 2 teaspoons fresh lemon juice
- ¼ teaspoon salt
- 6 large eggs
- ½ cup sour cream
DIRECTIONS
Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with a large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
FOR THE CRUST: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
Reduce the oven temperature to 325°F. Set a kettle of water to boil.
FOR THE BATTER: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is well incorporated but do not over-mix.
Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes (the cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools). Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it’s not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 3 to 8 hours or overnight.
FOR SERVING: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like. Enjoy!
Mei's Cookery® 