Classic BBQ Ribs

From a reader, I received this wonderful classic BBQ ribs recipe. Trust me when I say this one is excellent. It wouldn't be Lulu and Stuff, however, if we didn't tweak things a bit, so... to "Aunt Lassie," I hope you enjoy!

1/2 t. chili powder
1/2 t. celery salt
1/4 c. vinegar
1/4 c. Worcestshire sauce
1 c. brown sugar
1 c. ketchup
2 c. water
2 pounds pork ribs, boneless, sliced into 4 inch by 2 inch pieces
1/2 c. sliced scallions
salt and pepper to taste


Simmer the first seven ingredients in a saucepan over medium-low heat for about 1/2 hour, stirring frequently. Wash, dry and trim fat from ribs. Place onto broiling pan. Pour 3/4 of the sauce over the top. Reserve the last 1/4 of the sauce.

Remove ribs from oven and allow to rest about 5-10 minutes. Place onto serving platter, or plates and pour remaining sauce over top. Sprinkle with sliced scallions, salt and pepper.

Serve with cornbread and fresh green salad. OMG - heaven on a platter!


Quick and Easy Pasta Salad

Here's how to turn leftovers into something new and delicious - Quick and Easy Pasta Salad! Made this one up on the fly tonight, after coming home from baseball and a full day with the kids. I quickly stopped by the store on the way home and created a list of ingredients to add to the leftover cooked pasta in the fridge.

As with many of our recipes, experiment with the flavors you love best!


2 cups cooked whole wheat pasta (we used spiral pasta tonight)
1 6 oz. can black olives, sliced
1 diced red bell pepper
2 sliced scallions
2-3 T. prepared balsamic vinaigrette dressing (or make your own with 1 T. each olive oil and balsamic vinegar, salt and pepper to taste)
1 1/2 cups cooked diced chicken or tofu (rotisserie chicken is an easy shortcut)
1/2 c. freshly grated Parmesan cheese

try throwing in 1/2 c. chopped cherry tomatoes and/or artichoke hearts, too
extra delicious if you add fresh herbs like basil from your garden....


Combine all ingredients and serve. Best if the flavors can marinate together for about 1/2-1 hour in the refrigerator before serving.

Enjoy with fresh baguettes, butter and happy children!


Marinated Grilled Chicken

This marinated grilled chicken tops the list for ease and flavor! Seriously - any time of the year, this will be your go-to recipe for a quick, tasty, low-calorie dinner. Nothing beats grilled chicken breasts, unless you've marinated it in this 2-ingredient sauce.

We just made this last night (seriously) and the kids love it everytime. Be sure to add any left-overs into our semi-famous coleslaw recipe.

When we visit Washington state over the summer, marinated grilled chicken is always on the menu! Thanks mom!


4 boneless chicken breasts, cut into 1 1/2-2 inch thick slices
1 bottle Wishbone Italian Dressing (not low-fat)
1 c. soy sauce


Place chicken breast slices into a freezer bag. Combine Italian dressing and soy sauce. Pour over chicken, seal and refrigerate for 4-8 hours.

Remove chicken and grill over a pre-heated gas or electric flame - about 350 degrees- for 3-5 minutes each side. If you wish, you can place the chicken on a skewer beforehand, but its not required....

Serve with corn on the cob, roasted potatoes, fruit salad and/or greens. Yep, its delicious!


Herbed Butter

I absolutely love growing my own herbs, both in the garden and inside on my kitchen windowsill. There is nothing that brings out flavor in your recipes than freshly chopped basil, thyme, rosemary, etc....

Incorporating fresh herbs into butter is a delicious way to bring out savory tastes in your grilling or steamed recipes. Just pick your favorite flavor - then follow the easy guide below!

½ pound unsalted stick butter, softened - NOT melted!!
5 T. chopped fresh herbs of your choice (rosemary, dill, mustard seed, parsley, chives, mint, basil, etc.)
1 t. lemon juice and/or 1 t. grated lemon zest
salt and pepper to taste
1 t. dry mustard or ground cumin


Cream the butter with a mixer, add remaining ingredients and combine until smooth.

Shape into a block, or smaller segments. Chill or freeze for use up to six months

Great for adding to fresh fish, steamed or grilled vegetables, potatoes or pasta! Try it with french bread, or on a light sandwich like tomato and cucumber. Let your taste be your guide.

Do you have a favorite? Let us know in the comments below!


Easy Stuffed Mushrooms

Last weekend, my husband and I went out to celebrate our anniversary. Yes, it was a few weeks late, but you do what you can....

I loved the appetizer we enjoyed and decided to come up with an Easy Stuffed Mushrooms replica of our delicious starting course!


12-15 large firm mushrooms, gently washed
1/2 pound ground sausage
1/2 c. shredded mozzarella cheese
1 T. chopped rosemary
1 t. salt
1 t. pepper
1/4 c. chopped green onions


Wash mushrooms, trim off stems and set aside
In a medium skillet, brown sausage, about 6-8 minutes over medium heat.
Add chopped mushroom stems, rosemary, salt and pepper. Stir.

Place mushrooms on a greased baking sheet, cap-side down. Place 1/2 t. sausage mixture into each mushroom and sprinkle with mozzarella cheese. Bake at 375 for about 6-7 minutes. Remove from heat and then sprinkle with chopped green onions.

Delicious! And low-fat!


Classic Fruit Salad

There are so many fruit salad recipes out there, and I always wonder why people feel inclined to add to the sweet, juicy goodness with (IMHO) unnecessary ingredients. That's why I come back time and again to this Classic Fruit Salad recipe.

Fruit salad is always in season, so to speak. Whether enjoyed as a side at a BBQ or family picnic, its easy to prep and the kids always like it!

3 c. freshly chopped fruit (your choice) - I recommend cantaloupe, watermelon, apples, blueberries, grapes and/or strawberries - bananas are good, but tend to brown
1/4 t. cinnamon
1 t. sugar
1 T. lemon juice


Place chopped fruit in a serving bowl, sprinkle cinnamon and sugar over the top. Add lemon juice and stir a few times to combine.

I suggest you fill up on this classic fruit salad instead of fatty potato chips!


Carrot and Raisin Salad

This recipe is a classic one from my childhood. Since I don't have the recipe handy, I'm just going to make it up from memory. With only three ingredients, its easy and inexpensive. And - most kids like it!

You'll use this recipe as a side dish for BBQs, or even another great tasting dish for wedding or baby showers.

Let nostalgia reign. And good eyesight (from the carrots) will be a wonderful side effect.


2 1/2 c. shredded carrots (use full-sized carrots and a grater)
3/4 c. raisins
3-4 T. light mayonnaise


Grate the carrots into a large bowl. Add raisins, mayo and combine.

Serve immediately, or refrigerate until mealtime. This is a great salad to prepare ahead of time. 12-24 hours will allow the flavors to combine well. Keeps in the fridge for about 2-3 days.

Sweet, healthy goodness!