Get ready for Memorial Day Weekend with these spice rubbed BBQ Baby Backs with homemade barbecue sauce.  This is one of our favorites for a summer barbecue just like Memorial Weekend.   Many BigOven reviewers have raved about how good they are.  One of my personal favorite reviews was from the crew of a fire station where they said, “THE FELLAS AT THE FIRE HOUSE COULD NOT GET ENOUGH.  THE BBQ SAUCE WITH THIS RECIPE IS A MUST.  I HAVE TRIED SOME BOTTLED SAUCES AND THE RIBS WERE JUST OK  INSTEAD OF BEING ‘GREAT’! tonyparT.” These ribs are sure to please your family and friends this holiday weekend.   If you don’t want to make the sauce, justRead More →

This sweet and savory stuffed mushroom appetizer is made with ground sweet Italian sausage, goat cheese & chopped Calimyrna figs.  For a little extra eye appeal they’ve been topped them with slivered almonds. Fresh Calimyrna figs  are definitely my preference over the darker variety fig as they have a milder flavor that doesn’t over power the other ingredients.  The tastes of this stuffed mushroom will burst with variety of sweet and savory flavors that seem to crunch and pop out individually. You can easily substitute golden delicious apples and feta cheese for figs and goat cheese if not available.  Sometimes you can find dried figs packaged on the same aisle in the groceryRead More →

Gus and I stopped by the Open Range Grill & Tavern in Sedona, AZ on our way back from Flagstaff to Prescott last week.  The restaurant rests in a beautiful setting within the Red Rock area of Sedona on the East Side of highway 89A that threads its way through town.  Since Open Range is on the second level of the Singua Plaza, you get spectacular views of the mountain range on the East Side of Sedona. The picture below will give you a great idea of the view from the dining room.  The restaurant itself is appointed in a combination of industrial and western design thatRead More →

For the love of Lamb this is one of the best ways to introduce someone to a Lamb dish. I served this lamb for a Holiday Dinner party; doubled the recipe and it was perfect for 8 people. Some of my best friends, Scott & Pam, Barry & Gina along with my hubby Gus, of course, enjoyed and savored the meal.  Scott made his famous Port Mushroom Gravy Sauce that complimented the lamb wonderfully.  I’ve tried to get the recipe from him but he only has it in his head and says it always turn out different each time.  The dinner was also served with roasted potatoes along with sauteed fresh green beans withRead More →

It’s late September and I just had to make this rib recipe again for Sunday dinner with friends. I still had sauce in the fridge from the last venture so didn’t need to make it up. That’s a time saver. While the ribs are cooking, I’m doing a little house sprucing and now updating the recipe. Our friends will be here in a few hours and are bringing a side of macaroni and cheese. What’s great, too, about cooking ribs this way is that you can bake them the full 3 hours, turn the oven off and then finish them on the grill after yourRead More →

What a great meal this was. The Rib Eye Roast was loaded with a Barbarian’s Steak House spice rub from a famous Toronto Restaurant along with dry rosemary and then placed in the electric Cookshack smoker for 1 hour at 225 degrees. Then the roast was finished in the oven for the balance of the cooking time, about 1 hour at 300 degrees. It came out medium rare. Gus, my husband, love the taste of smoke foods but some people can find it overwhelming so half smoked and half roasted in oven seems to be a good balance. Served with roasted rosemary red potatoes, greenRead More →