Flame Tree Barbecue Sauce and Wild Animal Kingdom

I love to see animals Walt Disney style. You get a sense of action, adventure with a rainbow sprinkle of danger, with the added benefit of knowing that you are completely safe. I felt safer seeing lions and cheetas at Disneyworld than I did in the henhouse on my trip to the egg farm. I felt safer seeing hippos and rhinos at Disneyworld than I did on their Mount Everest roller coaster. (Backwards in the dark...bah!) Why do I keep going on roller coasters? I hate them. But I love to hate them. I asked my niece Bella if she liked riding on Mount Everest. She said, with all of her five year old wisdom, "I hate it and I love it." I couldn't have said it better myself. But let's get back to the animals, OK? This is a cool high school giraffe hanging out with a junior high buddy.Here's the jungle equivalent of a show off. We went on the safari expedition twice and he tried to race us both times.

Excuse me, ma'am. I believe you dropped something.

I was bemoaning the fact that we didn't get to see a rhino close up, when this guy showed up and wouldn't move and we had to watch him for twenty minutes. This baby gorilla is adorable. I wanted to put him in my pocket and take him home and feed him jars of banana baby food. I'm not sure how his mother would feel about it. Look at George and Martha in the bathtub.When you are done poking fun at animals, you head over here and eat a few. Doesn't that sound cruel? There's something disturbing about eating meat at a zoo, but don't let that stop you. Truth be told, I got a fruit plate and a half order of onion rings. I'm not man enough to eat meat in the zoo. The Quiet man wasn't as easily daunted and ordered the ribs and I stole a small bite. Deelish. I didn't take a picture, not because I forgot but because we were busy fending off a gang of scavenging birds while we gobbled down our lunch. I tell you, it's a jungle out there.

This picture is stolen shamelessly from a travel review site. I doubt they'll mind. Just wanted you to know that I wasn't posting my cleavage with the ribs.

I had to get the recipe for the barbecue sauce so that I could make it for the Quiet Man for Father's Day. Apparently they field daily requests for their sauce, so here it is. Give it a try on chicken, pork, or even dunk your onion rings in it. See you next time with some treats from Hollywood Studios.

Flame Tree Barbecue Sauce

Estimated Cost: $2.00 for 1 and 1/2 cups

Notes: Might as well double it and freeze some for next time.

1 cup ketchup

1/4 cup rice wine vinegar

1/4 cup water

1/4 cup packed light brown sugar

2 tablespoons molasses

1 tablespoon Worcestershire sauce

1 tablespoon chili powder

1 tablespoon paprika

1 tablespoon onion powder

1 teaspoon ground turmeric

1 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon cloves

In a medium saucepan, combine all ingredients. Bring the mixture to a boil, reduce heat and simmer for about 35 minutes. Store in the fridge for up to two weeks.

Up Next: Hollywood Studios

Sticky Cherry Barbecue Ribs

We've got guests for Memorial Day! We had a lonely two days without out of town company, but now we are back in business. Thus begins our busy summer season. When you live somewhere gorgeous and warm, with the added benefit of my parent's resort style backyard just a couple of doors down, we soak more company than we do summer sun. And we absolutely love it. Would you like to come for a visit? Our door is always open. But call ahead since the rooms fill fast. So with all this company, I'm rolling up my sleeves and heading to my lovely kitchen. The Quiet Man bought a few nice racks or ribs and I thought I'd tinker around with a sweet cherry barbecue sauce. I'm mighty glad that I did, because we've got a new overwhelming favorite. Even the non-meat eaters lapped up the cherry barbecue sauce on homemade onion rings (onion ring recipe coming soon). The carnivores ruled the day with these sticky-sweet-smoky and slightly spicy ribs, so tender they could fall right off the bone. I made a variation on my homemade barbecue sauce with a bit of reduced cherry cola, ketchup, mustard, oh, and a bit of this and that. After boiling, I added in some cherry snow cone syrup to give it a fresh pop of cherry flavor. You could also use cherry grenadine, or some pureed cherry preserves. It's the perfect way to say hello to summer days. And if you've got Memorial Day company, they may never want to leave. So plan accordingly.

Cherry Barbecue Sauce (Makes about 3 cups)
Estimated Cost: $4.00
1 12 ounce can cherry cola
2 cups ketchup
1 cup cider vinegar
1/4 cup mustard
3/4 cup brown sugar
1 teaspoon garlic powder
1 teaspoon ground ginger
1/4 cup chili powder
1/3 cup cherry snow cone syrup, cherry grenadine syrup, or pureed cherry preserves thinned with water
Boil cherry cola in medium saucepan to reduce by half, about 20 minutes. Add remaining ingredients EXCEPT the cherry snow cone syrup. Season to taste with salt and pepper. Boil sauce for twenty minutes. Add syrup and boil one minute.

For the Ribs (8 servings)
Estimated Cost: (You should be able to get ribs for about $3.00 a lb over the holiday weekend. Shop the sales! I got mine for $1.99/lb) $8.00 -$12.00 for 4 lbs.
4 lbs country style ribs
1 teaspoon garlic powder
2 teaspoons chili powder
2 teaspoons paprika
1/4 cup brown sugar
2 teaspoons salt
1 teaspoon pepper
THE NIGHT BEFORE. Pat ribs dry and place ribs in large roasting pan. Rub ribs all over with garlic powder, chili powder, paprika, brown sugar, salt and pepper. Cover with foil and refrigerate over night. THE MORNING OF: Bake ribs at 300, covered in foil, for 3 hours, turning once. (Store in fridge if you aren't going to be eating right away.) 30 MINUTES BEFORE SERVING: Grill ribs on medium hot grill, basting with plenty of cherry barbecue sauce. The ribs are already cooked through, so you will only grill them to give them the smoky flavor and to allow the sauce to carmelize on the ribs.

Next Up:
Onion Rings with the same Cherry Barbecue Sauce

Super Easy Hot and Cheesy Potatoes and Smoky Orange and Honey Barbecue Sauce

Happy Memorial Day Weekend! We have lots of family coming to soak up some sun, sit by my parent's pool (across the street from my house), and watch our little human tadpoles splash around. I'm planning on joining in the poolside revelry, which means food prep has to be kept to a lazy minimum. I'm happy spending the whole day in the kitchen on cold holidays, like Christmas and Thanksgiving, but on warm holidays it feels like indentured servitude to be slaving over a hot stove. So save yourself some work and some pennies and follow my lead to a delicious Memorial Day feast.

Here's what we're having:

Smoky Orange and Honey Barbecued Chicken

Hot and Cheesy Potatoes

Corn on the Cob

From our Garden Spinach Salad with Homemade Ranch

Lemonade

Ice Cream Cones

Buttermilk Brownies

It might seem counter intuitive to serve hot potatoes at the official summer kick off weekend, but they are always a huge hit. I kid you not, I've made these AND potato salad AND put out potato chips for barbecues, and these hot potatoes always go first. (And then there are people like me, who take a heaping scoop of all three, and then go back for seconds.) They couldn't be simpler to put together; no peeling, no pre-cooking, and they always come out perfect.

I'm also including a recipe for my Smoky Orange and Honey Barbecue Sauce that you can throw together and slather on some chicken. It's heavenly and miles above any bottled sauce. It's got tang, sweetness, spice, smoke, and overall fabulous balance. Have barrels of fun and be safe. Put on your sunscreen and eat your veggies and call your mother. See you after the weekend!

Super Easy Hot and Cheesy Potatoes

Estimated Cost: $4.00 to serve 6

Notes: Don't make these ahead of time or the potatoes will turn brown. Sometimes I make a double batch by using the same size of pan but making four layers of potatoes, then increasing the cooking time by 30 minutes.

about 6 medium potatoes, unpeeled, scubbed

1 onion

about 2 cups shredded cheddar cheese

about 3/4 cup -1 cup half and half

Coat a 9 by 13 inch baking dish with no stick cooking spray. Thinly slice 3 of the potatoes and layer on the bottom of dish. Sprinkle with half of the onion and season generously with salt and pepper. Sprinkle with half of the cheese. Repeat with remaining potatoes, onions, and cheese. Pour in half and half at the corners to cover the bottom. Cover tightly with foil and bake at 350 for about 1 hour or a little longer until potatoes are tender. Sprinkle with green onions for garnish, if desired.

Smoky Orange and Honey Barbecue Sauce

Estimated Cost: $2.00

Notes: Set aside half of the sauce to pass at the table. Always be careful to not dip any utensils in the sauce that have been in contact with raw meat juices. Just a little public service announcement. If you don't have a grill, you can dump all the sauce and a few chicken breasts into a crockpot. Yum!
3/4 ketchup

1/4 cup dijon

1/4 cup soy sauce

1/2 cup honey

2 tablesooons worcestershire

juice and zest of one orange

1/2 teaspoon ground cumin

1/4 teaspoon-1/2 teaspoon chipotle chili powder

1 teaspoon garlic powder

1/2 teaspoon ground ginger

Combine all ingredients in medium skillet. Simmer for fifteen minutes. Store in refrigerator for up to one month.

Up Next:

Chipster Topped Brownies

Grilled Chicken with Easy Tangy Peach Barbecue Sauce

Scroll down for a complete Fourth of July Menu with recipes....

If you're following along, you're all set for the Fourth of July with Brown Sugar and Bacon Baked Beans, Buttermilk and Blue Cheese Red Potato Salad, Tomato and Cucumber Cole Slaw with Lemon Dressing, and now Tangy Peach Barbecue Chicken....

My four married nieces (Candice, Courtney, Cammy, and Katie from my oldest sister Laurie) put in a desperate pitch for fast and easy recipes, with no more than five ingredients. Essentially, they want delicious and foolproof recipes for reluctant cooks. Help is on the way!

I created this barbecue chicken recipe with my busy nieces in mind. They can whip up this tangy peach barbecue sauce while they take care of their babies and tots, then send their husbands outside to man the grill. It's simple and fast, but don't be deceived-it's also irresistibly sweet and tangy and yummy-oh so much better than any bottled sauce you might be tempted to buy. Plus it's perfect for the Fourth, with it's bright and peachy, all-American flavors. Since boneless, skinless chicken has a tendency to dry out on the grill, I've soaked mine overnight in a brine (salty water). It isn't vital, but it's a great way to keep the meat moist and juicy. I'm sure you'll enjoy this chicken and the rest of the menu, whether you're a seasoned chef or a reluctant cook. Happy Third of July!

Grilled Chicken with Easy Tangy Peach Barbecue Sauce

Estimated Cost: $4.00

Notes: For the brine soak, in a large zip top bag, combine chicken, 3 cups water, 1 tablespoon salt and 1 tablespoon sugar. Let soak overnight. Drain and pat dry.

1 cup peach preserves

1 cup ketchup

4 tablespoons honey

2 tablespoons Worcestershire sauce

1 lb. boneless, skinless chicken

Preheat grill for medium hot cooking. Combine all ingredients (except chicken) in a small saucepan. Bring to a boil, reduce heat and simmer. To avoid cross contamination, set aside half the sauce for serving with the cooked chicken. Pour some of remaining sauce on chicken and continue to baste with sauce while grilling. Grill chicken for four to six minutes per side, depending on thickness, basting frequently with sauce. Serve with extra peach barbecue sauce. Enjoy!

Coming Tomorrow (early, I promise):

Red, White, and Blue M and M cookies

Did anyone else have trouble finding patriotic M and Ms this year?

Baby Back Ribs with Tangy Root Beer Barbecue Sauce

Oh, baby....

Pardon me. I meant to say Oh, baby...back ribs with Root Beer Barbecue Sauce

Sloppy, tangy, meaty indulgence. Ribs aren't your typical Monday night dinner. But you can't very well serve bowls of cereal for Memorial Day, can you? Like most special meats, these ribs are a bit pricey. To lure holiday shoppers, my grocery store had them going for $3.99/lb. I'm hopeful you can find a similar deal, or my name isn't Prudence Pennywise. (Well, actually, it isn't, but I still say you can find a good deal.)

As sinfully delicious as these are, you won't want leftovers as they don't reheat too well. Make only enought to eat in one sitting. Oh don't cry-you can make some again soon. For my family of four, I made 3 lbs. Increase the quantity significantly if you invite my littlest (in age and possibly in jean size) sister Mary Kate. She won't stand for less than half a rack to herself and at 28 she still gets cranky if underfed.

You're going to need at least 24 hours of some easy advance preparation. First, you'll mop the ribs with Dijon mustard, then coat them with a savory spice rub, cut them into sections and marinate them in a fizzy can of root beer for 12-36 hours. Still with me?

Ribs should be precooked before heading out to the grill. Some people boil them, others stick them in the crock pot; I simply bake them wrapped tightly in foil for an hour. You can do that a day ahead, too. Flexible, huh? All they require from there, is a simple high heat fizzle on the grill. If you don't have a grill, they'll do fabulously well under a broiler.

Now, what sends these ribs from everybody's yummy to holiday superlative, is the Root Beer Barbecue Sauce. When you taste it, you won't think "Snoopy's soda pop," but you might glow golden from your fingertips and break out in hymns of praise. You'll need to boil down a couple of cans of root beer until thick and syrupy, and then simply stir it up with smoky barbecue sauce and Dijon.

I'm warning you now-make extra. You'll want extra to dip your ribs in, some on BBQ chicken next week, some to spread on a roast beef sandwich, and some to dip your onion rings in after that. You'll also need to save some plain root beer syrup for the most sensational Root Beer Freeze possible (coming tomorrow). Don't say I didn't warn you.

Baby Back Ribs with Tangy Root Beer Barbecue Sauce

Estimated Cost: $15.00 and worth every penny

For the Syrup:

3 cans root beer

For the Sauce:

about 1/2 cup Dijon Mustard

about 1/2 cup purchased smoky barbecue sauce

For the Ribs:

3 lbs. baby back ribs

1/4 cup dijon mustard

2 teaspoons salt

1 tablespoon pepper

1 tablespoon garlic powder

1 tablespoon paprika

1 can root beer

In a large saucepan over high heat, bring root beer to a boil. Boil until reduced by half and syrupy, about 30 minutes. Cool to room temperature. (You'll have lots extra-plenty for root beer freezes.) In a small bowl, combine 1/2 cup each dijon, barbecue sauce, and root beer syrup. Whisk until smooth and set aside.

For the ribs, cut ribs into sections-about 3-4 bones per person. Rub generously with Dijon and sprinkle with salt, pepper, garlic, powder, and paprika. Please don't measure-just eyeball it. Let sit for 15 minutes. Place in large zip top bag and pour rootbeer over the top, zip top and refrigerate. Let marinate for 12-36 hours.

Preheat oven to 350 degrees. Line cookie sheet with foil. Discard marinade. Wrap ribs tightly in foil and bake on cookie sheet for 60 minutes. (At this point you can refrigerate ribs again, or head directly to the grill.) Brush ribs generously with Root Beer sauce and place on preheated grill. Grill for 10-20 minutes, turning once, and basting with sauce often until ribs are nicely carmelized. (They are already fully cooked, so you are just going for that great crispy, burnt sugar coating.)

Coming Tomorrow: Root Beer Freezes with Root Beer Syrup