Grill-Free Baby Back Ribs - great flavor without the SMOKE...

Ever want BBQ, but don’t want to smell like a puff of smoke the rest of the night? These ribs are created start-to-finish in your trusty oven - no fancy-schmancey equipment needed! And even better than that - no eclectic, hard-to-find, “I’ll never use these again” ingredients. 3-4 hours in the oven, and you’re done!

Sometimes I’m just not in the mood to cook outside, because I literally cook outside myself (if you know what I mean). But I do love good BBQ like everyone else in the summer. When I found this recipe (on tasteofhome.com) I was a little skeptical because the photo (honestly) didn’t look that appealing. I decided to give it a shot because I actually had all the ingredients on hand (which is rare!)

You’ll love the combination of flavors in the sauce, which gets richer the longer you bake it. Baking the ribs uncovered made them extremely tender - not “steamed” as they often look when baked in foil. This method of cooking also allowed the delicious sauce thicken as it baked. I must say, it was heavenly! My teenage son literally ate half of the 3-1/2 pound rack himself, then hid the leftovers in the darkest corner of the refrigerator so they wouldn’t be discovered by anyone else.

For this recipe, photos, and tips - go to:
www.changeabletable.com ("full house" tab)

Puff Pastry Berry Tartlettes - ready to get out of your BOX?

Where have I been all my life? In Utah? It’s good I didn’t grow up in France, or I would have spent my entire life over-indulging in pastries like this. As I said in the last post - a food snob I’m NOT, but after this I’m reconsidering... These delicious tarts are easy enough to make in your sleep once you’ve mastered the Rough Puff Pastry in the last post. Surprise yourself and become a food snob!

Are you ready to get out of your box?
This is a good, safe way to start:

Step one: make Rough Puff Pastry from yesterday’s post (HERE) Then take a day off.

Step two: Take advantage of any fresh berries or fruits in season.

Step three: In half an hour you can have these on your dessert platter.

Step four: Prepare for compliments.

For this recipe, photos, and ideas - go to:
www.changeabletable.com ("full house" tab)

Rough Puff Pastry - direct from Martha herself...

A food snob I’m NOT, but I had to see what all the fuss was about when it comes to Puff Pastry... I’ve never used it, and (frankly) when it has been served somewhere I’m really not impressed. So I ran across a video tutorial by Martha Stewart and decided to dive in and try it myself. And (are you surprised?) I had to CHANGE it enough to make it mine...

I am feeling very FRENCH after I tackled this puff pastry... And I must say, this is head & shoulders above anything I’ve tried made with frozen puff pastry. I’ve even made it two more times - and that is saying something!

I had to change one very big step in the process. I have arthritis, and I knew I would pay dearly if I made it completely by hand. So I decided to give it a whirl in my Bosch mixer. A brilliant idea, and I’m trying to be humble!

Now - a disclaimer. I am not claiming this is better than Martha’s (can anyone say that really - after all, she has hundreds of staff working on her projects - how would THAT be?) However, when I did try making it completely by hand - it failed miserably. It didn’t puff at all, although it did taste wonderful. And what’s the point of making puff pastry without the “puff”?

For this recipe, the original Martha video, and MY adaptations - go to:
www.changeabletable.com ("full house" tab)

Finishing Touch Dressing - for that WONDERFUL fresh fruit

Don’t you crave fresh fruit this time of year? In all it’s abundance, it’s easy to take it for granted. It has a natural beauty and it’s a shame to ruin it with heavy cream, gelatins, non-dairy whipped topping (you get the picture...) If you are looking for an impressive presentation for your plentiful seasonal fruit - this is it!

When I come across fresh fruit at it’s peak - I just want to look at it for a really long time. I’m almost afraid to do anything to change it’s natural beauty. I bought some fresh berries and peaches last week, fully intending to use them in some delectable baked dessert - but I couldn’t bring myself to alter them. So I hunted for a light fruit dressing.

It took a LONG time, but I found the perfect finishing touch for fresh fruit. It is lightly sweet, the faintest hint of orange, and it allows your arrangement of fruit to really shine. I really enjoy the fact that it doesn’t “set-up” like standard gelatin or pie glazes often do. My mouth waters just looking at the pictures again!

I plan to keep a jar of this in the refrigerator all summer long. It makes just enough (with enough left over) for one or two to enjoy for about a week.

For this recipe, along with photos - go to:
www.changeabletable.com ("empty nest" tab)

Mom's Filled Cookies - perfect with COLD milk...

When you live alone, you have the freedom to do things “just because” you want to... If you feel like making a plate of cookies, you don’t have to explain why to anyone. My mother and I are both widows, yet we still enjoy baking up a storm occasionally just because! These cookies of my mothers have a long history, and today she shared that with me - along with a big plateful of the best fruit and nut filled cookies on earth...

My mother grew up in Orangeville, Utah - a perfect “small town” where nobody has secrets... This recipe was also NOT a secret, and Mom has this recipe today because Mrs. Cox couldn’t keep it to herself! As Mom moved from Orangeville, she took it with her and perfected it (as she always does with her recipes...)

It is a combination of this heavenly sour cream cookie dough (from Mrs. Cox - we STILL don't know who she actually is!) and a filling recipe she found in a magazine in the 1950’s. She felt it needed to be sweeter, so she added brown sugar - and a family tradition was born.

My husband loved this cookie with a tall glass of COLD milk (the temperature of milk was very important... it could not be lukewarm!)

For this traditional recipe - go to:
www.changeabletable.com ("empty nest" tab)

Lemon Dill Salmon Weave - watch your family NOTICE what they eat..

Have you ever noticed how a common food prepared in an uncommon way somehow takes on extra appeal? It demands your attention, making you more appreciative of the natural characteristics of that otherwise “normal” food. See if you don’t raise a few eyebrows when you bring this to the table...

I found the notion of braiding salmon on The Wicked Noodle website - and it just clicked with me! Their recipe uses a honey/ginger marinade - and I’m sure it’s wonderful... But I can’t enjoy salmon without dill and lemon pepper - so I adapted their idea to my recipe (Heavenly Baked Salmon).

For easy photos & step-by-step instructions - go to:
www.changeabletable.com ("full house" tab)

Ultimate Cream-Filled Chocolate Cake - you DESERVE this!

Been to chocolate paradise lately? It’s hard to restrain from taking a generous slice of this cake every time you open the refrigerator. I like to make this when I have a big crowd over - I can always send the leftovers home with someone (if it isn’t completely devoured) This is even more decadent when made with Counterfeit Chocolate Cake (from yesterday’s post)

*Take this advice - toss the diet...

The recipe I found in the “Lion House Classics” book that every card-holding Utah cook owns. It is wonderful - but my only complaint is that their proportions do NOT work for a four-layer cake. You end up wasting one of the layers - which isn’t necessary in my opinion! Also I’ve adjusted the amounts to make just enough cream filling, and use an entire pint of cream (I hate splitting another pint!)

A good friend and neighbor of mine taught me how to keep your stacked cake from tipping as it stands. (It’s frustrating watching your creation become the “leaning tower”...) This simple tip is included & photographed in the recipe directions...

For this recipe, photos, and instructions - go to:
www.changeabletable.com ("full house" tab)

Counterfeit Chocolate Cake - you can't feel GUILTY serving this...

So what’s up with this title anyway? You just KNOW you’re being bamboozled, don’t you? Give this a chance and you won’t regret it. There isn’t a better chocolate cake recipe out there. This cake is moist, rich, not too heavy, and it gets better the longer it stands. And best of all - there is very little chocolate! (But enough to put “chocolate” in the recipe title...) You might even encourage your children to give this a try!

Hang onto your hat when you find out the main ingredient in this recipe. Prepare yourself, and don’t turn your nose up at the beets! You won't taste them at all, and they make the cake very moist. This easy cake is rich, chocolate decadence at its finest. It is surprisingly light and not overly sweet so the chocolate flavor really shines through. You have to try it to believe it.

I’ve added photos of most of the steps in this recipe - so this is a no-brainer... Enjoy this terrific cake! And check the next post to see how to add a stabilized cream filling between the layers with a rich chocolate frosting.

Check out the recipe and step-by-step photos for an easy tutorial at:
www.changeabletable.com ("full house" tab)

Superb Salisbury Steak - for your MEAT & POTATOES men...

I am posting this recipe in honor of Fathers Day... Most of the men in my life are like the men in YOUR lives... they prefer MEAT & POTATOES! I truly miss my husband (gone seven years now) and my own father (gone less than a year) - but making the recipes they loved brings back pleasant memories on a day like today.

Salisbury steak is one of those 70’s comfort foods that have almost disappeared in recent years. I’ve searched for a recipe often, but they never quite measured up. This adjusted version is quick, simple, and satisfying. I’ve changed several of the proportions in this “sweeping the internet” recipe for less salt and a milder flavor.

I must get my craving for Salisbury Steak from only getting to have this “special” main dish in TV dinners during the 60’s and 70’s. My mother rarely purchased these new-fangled fast foods, and when she did - she saved the containers to make her own. The photos on the boxes always looked so tempting... This make-it-yourself version makes you look amazing! You’ll love the rich onion gravy and the fork-tender patties.

For this recipe, and step-by-step photos - go to:
www.changeabletable.com ("full house" tab)

"Almost Rotisserie" Roast Chicken - aka "chicken on a can"...

Sometimes a Costco rotisserie chicken just sounds fabulous... Hot and ready - it calls out to me when I’m in a hurry on a busy weekend. I’ve always wondered how they achieve that fantastic aroma & heavenly brown coating - could I do this myself?! I don’t own a rotisserie, but I didn’t let that stop me from checking into duplicating their wonderful chicken. This was so simple, next time I’m at Costco I’m going to just walk on by...

I’ve used Costco's chicken many times when I just didn’t want to bother roasting a chicken. The meat is tender, moist, and so easy to use in all kinds of meals - especially when cooking for one person. I usually eat my favorite part (the thigh!) and debone the rest to keep in a sealed zip-loc bag to use the rest of the week. When I ran across whole chicken for .58 cents a pound - it made me stop and consider trying to mimic my favorite warehouse-club chicken.

In all my searching for a way to duplicate Costco rotisserie chicken - I found myself confused and frustrated. The variation of ingredients was incredible - then I found a post that mentioned that the closest thing to their seasoning is Lawry’s Seasoning Salt. It also mentioned that in a typical rotisserie situation, they use a bit of steam to retain the moisture. That brought to mind a recipe I saw years ago using a can of soda in the center cavity of the chicken as it bakes.

I was feeling adventurous, so I decided to combine the two methods. I must say, I was amazed at the result. The chicken was browned to perfection, the meat was moist and tender with just a hint of lemon. And the seasoning was... perfect!

For this very simple recipe, with detailed prep photos - go to:
www.changeabletable.com ("empty nest" tab)

Strawberry Rhubarb Crumble - go a little crazy!

In early spring, rhubarb seems to fulfill the same role as zucchini - the tool for forced social interaction. Those who have a rhubarb plant notice that it is reproducing out of control, who then feel an obligation to whack it off and share it with anyone who can’t say no. (Most of these unsuspecting souls then feel guilty when they wrap it up in a bag and throw it in the trash, hoping their neighbor never finds out...)

So... how is a crumble different than a standard crisp topping in a baked fruit dessert? Both have the same ingredients, but the crumble has one very important item added: baking powder! This turns the topping into large, rubble-like pieces - without adding excess butter. This texture makes you feel like you are getting way more than you expected from your fruit crisp. The strawberry/rhubarb combination, even though it’s not unusual, really benefits from the crunch of “sugar in the raw”...

For the recipe, along with detailed photos & instructions - go to:
www.changeabletable.com ("full house" tab)

Cinna-Chip Cookies - plain or frosted... THAT is the question!

I have to stop acquiring new favorites - this is ridiculous! This is a cross between Nestle Toll House cookies, and Snickerdoodles - so they have to be good, right?! I was skeptical of the frosted version, but decided to give it a whirl. Amazing... it was an entirely different cookie! Next time I’ll try these with browned butter frosting - my childhood favorite. You’ll be hooked at first bite...

I tried cinnamon chips a few months ago and I have a love/hate relationship with them. I HATE it that I LOVE them. It has caused me to constantly be on the lookout for recipes that call for cinnamon chips in any way, shape, or form.

I ran across this one in a Taste of Home BBQ booklet on the newsstand at a grocery store checkout. The recipe looked almost too simple to be real - and as I examined it closer, I was almost sure it mimics the Nestle Toll House Cookie recipe we all know and love. After researching it online, I found the only difference is that it calls for 3/4 cup more flour. I confess I tweaked the frosting proportions - too much shortening and not enough sugar (so I’ve included those changes here)

Hmmmm...... That must be why these are a tiny bit chewy (I LOVE chewy cookies...). In any event, as the cookies bake - the cinnamon chips seem to begin to “evaporate” into the cookie, giving it a wonderful flavor.

In our very scientific taste tests - we decided that they’re great both frosted and unfrosted - but our favorite was the Plain-Jane version (no frosting) Enjoy!

For the recipe, photos, and tips - go to:
www.changeabletable.com ("full house" tab)

Grilled Cilantro Lime Chicken - make extra for lunch tomorrow...

I always make extra grilled chicken when I fire up the grill. Leftovers make an excellent addition to pasta, salads, etc... I discovered this recipe as a result of combining two similar recipes - adding the honey really made a difference.

Did you know that cilantro, coriander, and chinese parsley are all the same thing? Whatever you call it, this herb is the perfect compliment to lime - especially when used as a marinade for chicken. This combination is heavenly on the BBQ grill. It can also be used for turkey & beef...

For the recipe, instructions, and photos - go to:
www.changeabletable.com ("full house" tab)

Watermelon Wedges 101 - make your fruit plate stand up and get noticed!

I love having a container of fresh fruit all prepared and ready in the refrigerator for open-range grazing. When I’m alone for meals, I convince myself that it’s too much trouble going to any bother preparing something. But the 10 minutes I spend prepping these melon wedges always pays off each time I peek in the refrigerator looking for something healthy to eat! Then I always have something impressive on hand to take to a potluck, BBQ, or when I’m asked to bring something to dinner...

Presentation, presentation, presentation... The three rules of successful cooking. Just a little more time and forethought can pay off big when you need a plate of fruit.

This works best with seedless watermelon (and I’ve noticed it’s hard to find SEEDED melon anymore...) So, if that’s the case - how do we encourage reproduction in the melon industry anyway? (Just wondered...)

I started cutting my melon this way to match the cantaloupe slices everyone asks me to bring with a fruit plate. To see how I prepare cantaloupe, here is the LINK.

Give this a try and see if your melon tray gets a little more notice!

For step-by-step instructions on how to prepare these fun watermelon wedges, go to:
www.changeabletable.com ("empty nest" tab)

Turkey Salad Panini - A change of pace filling in the panini craze...

So... what IS a panini anyway? There are many definitions (see the post link below), but in my vocabulary it simply means a pressed, grilled sandwich with a really fantastic filling. It is the trendy sandwich most women order when they go to lunch with the girls. And you can see why - a fantastic filling that doesn’t fall out as you eat it, along with a crunchy ciabatta crust... Don’t wait till Thanksgiving to enjoy this combination of turkey, cranberries, & cashews! A nice change of pace from the usual ‘summer’ fare...

For this recipe with photos & tips, go to:
www.changeabletable.com ("full house" tab)

Orange Water - Refreshing & LIGHT

Don’t look at this and pass it off as “too simple to be any good”... you’ll kick yourself later! I have served this at wedding and baby showers, women’s luncheons - you name it... It is beautiful served in a large clear glass punch bowl, but I’ve also served it in a clear glass pitcher with oranges floating on top. I like to put out small, short, clear plastic cups when I serve it - you don’t want to use waxed or opaque cups because (don’t ask me why!) it just doesn’t taste the same!

This drink will surprise you because it isn’t a punch, but a refreshing flavored water. It’s not too sweet, but not too plain either. I can’t tell you the number of times I’ve served this AND shared the recipe... The first thing everyone says as they take their first sip is... “What IS this?” I never tire of it on a warm day, and it is delicious and refreshing with even sweet treats.

The secret to this drink is the CITRIC ACID... A good place to buy this is at a restaurant supply or home baking store (such as Orson H. Gygi in SLC, or Kitchen Kneads in West Jordan) If you don’t have access to a place like this, order it from your pharmacy (although it is more expensive this way...)

It is very important that it is served ICE COLD for it to taste just right. Use crushed ice - as this cools the drink down quickly. If you have a source for what we call “pebble ice” (such as Sonic drive-in, or some select grocery stores carry it as well) that is a perfect choice...

If you are like me, and want to make this the REST OF YOUR LIFE - you may want to invest in a large bottle of orange flavoring from a restaurant supply store. The small bottles found in your grocery store will run around $4.75 to $5.99 - and you’ll be looking for more.

You'll love this recipe... To view it, go to:
www.changeabletable.com ("full house" tab)