BBQ Ribs... finger lick'n good

Who doesn't love BBQ ribs?! I love bbq sauce and am pretty picky about it. I never thought I would find a yummy tasting BBQ sauce like I am used to getting back in the South. I am glad I was wrong (you won't hear me say that ever much).

 

This delicious, mouth-watering recipe came from my husband's Wild family recipe book.

 

Barbecue Ribs

 

14oz. ketchup

1 tbsp. liquid smoke

1 tsp. salt

1 tbsp. Worchestershire sauce

1 cup brown sugar

1 tsp. garlic salt

1 tsp. pepper

Few dashes soy sauce

3 lbs. country-style lean ribs

 

Line roasting pan with foil. Brown ribs uncovered in 375 oven for 20 minutes. With tongs, dip browned ribs in above sauce that has been mixed together. Return pan to oven and bake covered for 1 to 2 hours at 375 degrees until tender. Baste with sauce every half-hour.

 

This bbq sauce is absolutely delicious. It's finger lick'n good!

 

Tomato, Basil, and Cheddar Soup

I have found my favorite tomato, basil, and cheddar soup recipe thanks to Pinterest. Pinterest led me to More Fruit Please where the recipe is located. Talk about delicious!

It says the recipe below makes 6 servings, but it only makes 2 bowls (large bowls) for me & my hubby each.

via More Fruit Please

You need:

2 28 oz. cans of diced tomatoes
1 can of tomato sauce (not called for in More Fruit Please, but I add it)

1 yellow onion, chopped

2 cloves of garlic, chopped

1 tsp olive oil

2 cups of vegetable broth

1 cup of plain Greek yogurt

1 cup of cheddar cheese, grated (I like lots of cheese)

1/2 cup fresh basil, chopped

2 tsp oregano

1 tsp sugar

salt & peppar

Directions: Over med. heat add the olive oil to a large pot. Add the chopped onion & allow to cook until tender, about 3-4min. (I like my onions to  cook until a little brown.) Add in chopped garlic & cook for additional 2 mins. Pour in 2 cans of diced tomatoes (including the juice), the 1 can of tomato sauce if you choose & the veg. stock. Stir in the basil, oregano, sugar, and salt & pepper. Put the lid on the pot and allow soup to simmer for 10 mins. At the end, stir in the Greek yogurt & cheddar cheese until well blended.
*In the recipe from More Fruit Please, she adds- use either an immersion blender or food processor to puree the soup if you prefer a smooth texture. But... I first off don't have anything to puree my soup & I am actually glad I didn't because I like it a little more chunky.
Then garnish your soup with chopped basil & grated cheddar cheese. And enjoy!!!

Looking Forward to 2013

2012 was the year of many changes in my life and I think that will continue through out 2013. Twenty-twelve was also the year that the world was suppose to end according to the Mayan calendar and thankfully that didn't happen, though I don't think anyone actually thought it would.

 

Me & Steven are in our first home and loving it. Maybe by the end of 2013 we will have all the furniture we want for our home. But that's a big maybe. I have been told that furnishing a home can be never ending because you'll always want new things. Hmmm... We will see. What I am looking forward to in 2013 consists of hopefully getting my papers to be a Canadian permanent resident, signing up for a Canadian history course, submitting Alberta teaching application, being able to work, and fingers are crossed on being able to start a family. I am thinking that this is going to be a year that just flies by. I am already getting things together to head back to Mississippi in April. Me & Steven are also looking forward to the arrival of our 3rd neice or nephew in late June of 2013. I am also really excited that my mom & Nana are going to make a visit to Canada in the summer of 2013. That is most definitely in my top 10 of 2013. Looks like this is going to be a busy, busy year!!! 

Hope everyone has a great year a head.