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My adventure's in feeding my family

BBQ Bison Ribs March 28, 2012

Filed under: My Recipes — kariryerson @ 8:44 am

Our local Whole Foods sells bison ribs. Curiosity got the best of me so the hubs and I picked up a rack to make for dinner. They turned out very well but are not as tender as baby backs which are our favorites.


  • 1 rack bison ribs
  • 1 single serve instant coffee
  • 1 tbsp garlic salt
  • 1 tbsp onion powder
  • 1 tbsp brown sugar
  • 1 tsp dry mustard
  • 1 tsp cayenne pepper
  • 2 tbsp ketchup (forgot to put in the picture)
  • BBQ sauce (also not in the photo)


Slice your ribs into two and three rib pieces. In a large pot, boil ribs for 30-45 minutes until the meat is pulling away from the bones.

Mix coffee, garlic salt, onion powder, brown sugar, mustard, cayenne with the ketchup in a small bowl.

Preheat oven to 250 degrees. Line a baking pan with foil and place ribs on top. Rub the ribs with the seasoning mix. Seal the foil and place in the oven for 2.5 hours.

Remove the ribs from the oven and slather with BBQ sauce.

At this point you can return the ribs to the oven for 30 minutes or finish on the grill (which is what we did).


Bacon Jalapeno Popper Bites March 26, 2012

Filed under: My Recipes — kariryerson @ 7:42 am

I have seen many variations of this recipe, but most call for you to leave the bacon and jalapeno in big pieces. I like to get bits of bacon and jalapeno in every bite so I do it my way. This dish is great for sporting events.


  • 1 can crescent rolls
  • 1 package cream cheese (I use the 1/3 less fat)
  • 3 slices bacon
  • 1 whole jalapeno


Preheat the over to 350.

Crisp up your bacon and allow to drain on a few paper towels. Once cool add the bacon, jalapeno (I leave seeds and veins in but you can remove if you want less heat) and cream cheese to a food processor. Blend until well combined.

Unroll your crescent rolls on an ungreased baking sheet. Add a dollop of the filling into each crescent roll and pinch the edges closed.

Bake at 350 for 10-15 minutes until golden. Then you can dig in an enjoy!!!


Tequilla Lime Chicken and Spicy Black Bean Rice March 24, 2012

Filed under: My Recipes — kariryerson @ 9:28 am

This rice recipe is one of my favorites. I always forget I can throw more than just rice into my rice cooker so I made this while emptying my pantry and it was such a hit I have made it multiple times since. The chicken in a Weber Marinade Mix with a twist.



For the chicken:

  • 4 boneless skinless chicken breasts
  • 1 packet Weber Tequila Lime Marinade Mix
  • 1/4 cup Tequila
  • 2 Tbsp Oil

For the rice:

  • 1 1/2 cups dry rice
  • 1 10.5 oz can diced tomatoes with habaneros (I use RoTel)
  • 1 14oz can black beans, drained
  • 1 4oz can diced green chillies
  • 1 1/2 cups water


Mix together chicken, seasoning packet, tequila and oil. Cover and marinate in the fridge for at least 6 hours.

Cook chicken on the grill until no longer pink (this varies depending on the thickness of the chicken).

In your rice cooker add all ingredients (no NOT drain the tomatoes) and mix. Cook on white rice setting. If not spicy enough, add hot sauce. We like to top ours with cheese but this is optional.


West African Chicken and Peanut Stew March 23, 2012

Filed under: Uncategorized — kariryerson @ 3:25 am

So I have been wanting to make this for a long time. I have had it once or twice and always enjoyed it and figured it shouldn’t be too hard to make. I was right. I found the recipe here.


  • 2 tbsp olive oil
  • 1/4 cup finely diced red onion
  • 1 tbsp finely minced ginger root
  • 2 tsp finely minced jalapeno
  • salt to taste
  • 1 tsp chile powder
  • 1 cup chicken stock
  • 1/2 cup chunky peanut butter
  • 2 tbsp tomato paste
  • 1 tbsp cider vinegar
  • 3 cups diced, cooked chicken (I didn’t have any on hand so I quickly browned some in the pan and then went from there)
  • fresh ground black pepper to taste
  • 3-4 green onions (scallions) thinly sliced


Finely chop the red onion, ginger, and jalapeno, and roughly chop the chicken. Heat oil in a heavy pan, add finely diced onion, ginger, and jalapenos, season with salt, and saute about 2 minutes. Add the chile powder, stir into other ingredients, and saute about 1 minute more.

Add chicken stock, peanut butter, tomato paste, and apple cider vinegar, stir, and bring to a slight boil. As soon as it starts to boil, lower heat to a very gentle simmer, add roughly chopped chicken, gently stir to combine, and let simmer 10-15 minutes. (Resist the urge to stir it very much, or the chicken will shred apart, which you don’t want here.)

While mixture simmers, wash, dry, and slice green onions. After 10-15 minutes, gently stir again if the oil from the peanut butter has separated. Serve hot, with a generous handful of green onion slices on each serving.