Yes it’s true!!  Slow Roasted Cajun Ribs were on the menu last night.  I was going to do them in the slow cooker but I totally forgot in the morning to put them in so I decided we would have a late supper and I would slow roast them after work.  This process takes a bit of time but like anything…. good things are worth the wait! I have a previous post sharing tips while cooking ribs, all the tips still apply however these ribs will utilize the oven as well as a two step basting process.

Ingredients ( Dry Rub)

• 3 Tbsp Dried Thyme
• 2 Tbsp Paprika
• 2 Tbsp Packed Brown Sugar
• 1 Tbsp Ground Cumin
• 1 Tbsp Dry Mustard
• 1 Tbsp Hot Red Pepper Flakes
• 1 Tsp Salt

Ingredients ( Sauce)

• 1/4 Cup Molasses
• 1 Tbsp, Soy Sauce
• 1 Tsp. Sweet Chili Sauce

Method

1. Prepare the meat and remove any silver skin to allow the meat to breakdown and become tender while cooking. Preheat oven at 250 degrees.



2. Add dry rub mixture all over and meat and ensure you rub it in well. This will allow the flavours to penetrate the meat as it cooks. If you have time you can leave the rub on all day or even over night. I just let it sit about 20 minutes.



3. After 90 minutes of cooking - I add the sauce to the top of the meat. Brush the glaze all over the meat and make sure that it is evenly distributed over the meat. This will form a nice crust to the top of the ribs.



4. After 2 hours and 20 minutes in the oven at the low tempreature. I like to blast the heat to 450 degrees for about 10-15 minutes and really build the crust on the meat. By this time the meat has already pulled away from the bone and is very juicy. The higher tempreature for the short burst just adds more flavor to the surface of the ribs.

Once out of the oven - I like to let the ribs sit there for about 10-15 minutes so that the juices will travel back to the center of the meat and ensure the succulent flavor you come to expect from pork ribs.

A great side dish with ribs is a nice coleslaw. I just grated some cabbage and some carrot then sprinkled in some cracked black pepper and red pepper flakes and used a store bought dressing and called it a coleslaw. Yesterday’s french fries would also be a nice treat beside this ribs. Now the only thing left to do is grab your favorite drink, a handful of napkins and ENJOY. Let me know your favorite sauce that you use when you make ribs.

Well - I was talking to my good friend yesterday and he said “Zesty…. why don’t you create a simple step by step way to create french fries - healthy style”.  So I thought to myself and said “self lets do it”.  If you’re anything like me - you love french fries.  Below you will find a simple step by step set of instructions on how to create delicious homemade french fries that everyone in the family will enjoy and are not that bad for your waistline.

Ingredients

• 5 Large Roasting Potatoes
• 2 Tbsp. Olive Oil
• Salt and Pepper to Taste

Method

1. Begin with some nice roasting potatoes as shown here. While you’re doing that - lets preheat the oven to 400 degrees.



2. Then Peel and Wash the potatoes to prepare for slicing.



3. Here is my tool I use for slicing - If you don’t have this or a mandoline just use your knife and be sure to cut the french fries even in size to ensure even cooking.





4. Once sliced, place the potatoes in a bowl and cover with water.



5. I like to have the potatoes soak in salted water for about 30 minutes to release some of the starch and allow the fries to crisp up in the oven.



6. After the 30 minutes elapsed - it is time we dry the potatoes. This is a crucial step. If the potatoes are not completely dry, they will not crisp up as nicely and the moisture will cause them to steam in the oven.



7. Lets go ahead and lay the potatoes on some parchment paper, season them with salt and pepper and brush some olive oil on the tops of them. Once in the oven, ensure that you turn them periodically to ensure even browning. Bake for about 45 minutes or until golden brown.



Here is the final product…. crispy and yummy! Get you favorite dipping sauce out and ENJOY!

Be sure to let me know your favorite french fries whether it be a favorite fast food chain or a special way you make them at home… Can’t wait to hear from you.

Zesty

Last night we had a real craving for salmon.  A few years back I was watching the food network and local chef Michael Smith as he created this coconut crusted salmon dish. 

As I watched it - I copied the recipe down on my notepad and tried it the very next day.  It was delicious! 

So every now and again when we are having a salmon craving I sometimes throw this recipe in the mix.  It is a great combination of sweetness with the salmon.  In my mind, the salsa really sets it apart and makes it a real show stopper and crowd pleaser. 

The presentation with the salsa on top of the carmelized coconut makes my mouth water.  Not too mention the salsa calls for ” juice of a lime” one of my favorite fruits. Hence the theme of my website and my name.   I hope you enjoy the recipe and feel free to try your own flavours in the salsa and let me know how you made out. 

Caribbean Coconut Crusted Salmon

Ingredients:

• 1 1/4 cups of shredded, unsweetened coconut
• 4 x 6 oz salmon filets, skin removed
• Salt and pepper

Directions:

1. Preheat oven to 375 degrees.
2. Put coconut into a freezer bag. Drop in the salmon filets one at a time and toss to coat. Place on a lightly oiled baking sheet and season with salt and pepper. Bake for 15 minutes.

Serve with Caribbean Salsa ( recipe below )

Caribbean Salsa

Ingredients:

• 2 cups of fresh pineapple, cut into small chunks
• 1 x small red onion, diced
• 1 cup of fresh cilantro, minced
• 1/4 cup of extra virgin olive oil
• Zest and juice of 1 lime
• Several dashes of your favourite hot sauce

 Directions:

1. Put pineapple, red onion and cilantro into a medium-sized bowl. Add lime zest and juice, oil and hot sauce. Toss well and let flavours mingle for at least one half hour before serving.

Need a quick snack? Nibble on a nut! A handful a day can help keep you healthy!

Though nuts are a higher-fat food, it is mostly heart-healthy unsaturated fat. The fat, protein and fiber in nuts help you feel full longer, so you may eat less during the day. By helping induce a feeling of satiety, nuts may help people feel less deprived and not like they’re “dieting.” Just limit your portion.

How many nuts are in a handful? Check the chart below.

It’s easy to nibble on nuts. Store shelled or unshelled nuts in an airtight container in your refrigerator for up to 6 months or for a year in your freezer for best quality.

1. It’s in the Bag!

You don’t have to fire up the stove or get out your cookbook to enjoy nuts. Your handful of nuts may be enjoyed — simply — out of hand.

Divide a container of nuts into small snack bags for easy snacking at home, office or on the road. Keep in the refrigerator until you’re ready to enjoy! A snack of nuts may help you resist that gooey sweet roll in the breakroom at work.

2. Throw those nuts just about anywhere!

• Salads
• Yogurt
• Cereal
• Pasta
• Cooked vegetables
• Muffins and pancakes (toss a handful or two into your batter)