Sunday, January 2, 2011

Lazy Sundays with the G-Monster!

Happy New Year fellow bloggers! I'm so blessed to have another year to spend with my family and friends. I don't do resolutions. That's a lie. I don't do NEW YEAR'S resolutions. I do birthday ones instead. Last birthday resolution was to pick up a healthy hobby and get started towards my future career. A couple of 5ks and one blog later, I think I'm doing pretty well. We will check in on those come February.

Do you guys do resolutions? What are they? Any good foodie resolutions out there?

So today I'm spending the day doing minimal work. I've been in my pj's laying around in bed or on the couch with my dog, the G-Monster, or Guinness if you prefer her given name (or any sort of combination of "G" and other words, G-skillet, G-R Puff n Stuff or "Guinny" + nouns, GuinnyMonster, GuinnyPuppy). We've been pretty successful at this endevor so far. I did shower and we did take a brief walk around the park. But otherwise, we have really just laid and watched LOTR. So what does one make when they are being as lazy as I am? Leftovers? Take-Out? Delivery? No, one makes a full dinner, without a crockpot even!

My mom makes the best ribs. We like them juicy and so tender they fall off the bones. Deliciousness. The trick is to pick out some good ribs with enough fat to keep them moist, but not so much that they are crazy fatty after cooking. Chop the ribs up so that they are in chunks of around 2-3 bones. Next, we throw them in a pan with Italian salad dressing and cover them with foil and place in a 300* oven for as many hours as you can (we're looking at about 4 hours). Turn them occasionally. Then take off the foil cover and turn the temp up to 375. When they are looking perfect to your taste, throw on your favorite bbq sauce and bake for another 30 minutes or so. This whole process takes about 5 hours and your house will smell amazing the entire time.

On the side I decide to throw some quick cornbread together. I tried out a recipe for Sage and Honey Cornbread from The Parsley Thief. It was beyond amazing, even though I substituted dried for fresh (I warned you it was a lazy kind of day.) I also roasted up some sweet potatoes and sautéed some apples. Both took almost no time and no attention.

Sage and Honey Cornbread Recipe
(From the Parsley Thief)

1 cup cornmeal
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons chopped fresh sage
1 cup whole milk (I substituted unflavoured hemp milk)
1/2 cup honey
1 large egg
1 stick unsalted butter {divided} (I tried a soy based butter substitute here)

  • Preheat the oven to 400 degrees. Place a 10" cast iron skillet into the oven & let it heat up while you prepare the cornbread batter {about 10 minutes}. 
  • In a mixing bowl, combine the cornmeal, flour, baking powder & salt, with a whisk. Add in the chopped sage & stir it in. In a separate mixing bowl, whisk the milk, honey & egg together. Melt 6 tablespoons of the butter in a small saucepan, or in the microwave & add it to the egg mixture, whisking while adding it so you don't "cook" the eggs. 
  • Remove the skillet from the oven. Melt the remaining 2 tablespoons of butter in the already piping hot skillet. Swirl the butter around, to coat the pan well. 
  • Pour the egg mixture into the bowl with the dry ingredients & stir until just combined. Do not overmix! It is okay to have lumps in the batter.
  • Pour the batter into the skillet & bake until the edges are browned & a tester inserted in the center comes out clean, about 15-20 minutes. Depending on how hot your skillet is, it may take even less time. So, keep an eye on it & try not to overcook it. Let it cool slightly, before inverting the pan onto a serving plate. Slice into wedges & serve.

Now I will continue on with my LOTR marathon with some beers. Maybe I will even sing along to some of those great hobbit drinking songs!

Oh, you can search far and wide
You can drink the whole town dry
But you'll never find a beer so brown
As the one we drink in our hometown

You can keep your fancy ales
You can drink 'em by the flagon
But the only brew for the brave and true
Comes from the Green Dragon

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