recipe

Juicy Roast Turkey Breast

The best way to cook roast turkey breast isn’t in the crockpot, but in the oven instead, and it only takes 30 minutes to cook!

Thanksgiving isn’t the only time of the year to talk turkey. Sure, it’s a popular protein over the holidays, but it should totally be considered as a dinner contender any time of year.

Turkey. It isn’t just for sandwiches anymore.

Turkey has so much more to offer than just a side dish to mashed potatoes, stuffing, and gravy. Especially when it’s cooked as a roasted turkey breast like this easy-to-make recipe.continue to the recipe… about Juicy Roast Turkey Breast

Bratwurst In Beer With Onions

Simmered in beer with onions that become sweet and caramelized, this bratwurst recipe is a familiar German meal with a Wisconsin twist for the best reason to cheer at tailgates or clink cheers for Oktoberfest.

Hello, my name is Heidi. A classic German name, right? I even fit the demographic, with blue eyes and blonde hair—thanks more to my colorist than my genes as I’ve gotten older. But I can still claim it, right? Please say yes. Please.

Growing up, dishes from my youth like Weinerschnitzel and rouladen and often displaced the classic American favorites like pot roast and roast chicken or Liverwurst and pickles instead of peanut butter and jelly. German food is in my DNA.

So when fall festivities like football tailgates and Oktoberfest roll around, I’m happy to belly up to classic the cornerstone of nearly every German-American picnic or Superbowl game day: classic German bratwurst sausages with onions with a Wisconsin spin.

Our friend Tim hails from Wisconsin, a state with a bevy of German descendants. Who like beer. And football. And sausage. Years ago, Tim cooked his famous bratwurst for a Superbowl party at our house. Stewed in beer with sliced onions and then loaded onto soft rolls with my favorite grainy mustard, this style of bratwurst sandwich quickly became my favorite.

continue to the recipe… about Bratwurst In Beer With Onions

Matzo Ball Soup with Chicken Meatballs and Homemade Chicken Broth Recipe

Matzo Ball Soup with Chicken Meatballs is an easy and homemade way to celebrate Passover or any matzo ball craving—with a twist.

I’m not Jewish. But I am definitely a matzo ball lover.

It all started with late night jaunts to the classic Canters Deli where I became an obsessive fan of matzo ball soup with all the fixins’ — noodles, matzo ball, kreplach, chicken and carrots. What the crap is a kerplach, you ask? It’s sort of a jewish tortellini and pretty darned good.

But oh, THE BROTH. That delicious broth that brought me back to my senses in those wee late night hours. If only I could replicate it—the broth, not the late hours. But I’m no Jewish mother—although my husband will say I do have the stereotypical tendencies. Sadly, those secret, Old World ways of chicken broth making may never make it to my stove.

But I do have a delicious recipe that hits home and curbs my matzo ball craving every time. And what better time to share with you than in celebration of Passover and Easter weekend? Yum. You’ll soon be a believer.

This ingredient list looks long, but is really easy. If you’re making your own broth, the key is a long, slow simmer for all of those veggie and chicken flavors to marry in holy matzo-mony.continue to the recipe… about Matzo Ball Soup with Chicken Meatballs and Homemade Chicken Broth Recipe

How to Make Easy Basil Pesto

Homemade pesto is one of the quickest ways to brighten any dish from caprese chicken to pizza and even to macaroni and cheese. This is my tried and true method to make the perfect basil pesto recipe every single time.

I’ve made homemade pesto many times and totally loved it. And just as many times I’ve totally screwed it up. Why? There are likely several reasons, but it’s mainly because I veered away from my perfected proportions and added too much garlic or not enough olive oil or didn’t season my basil pesto sauce nearly enough.continue to the recipe… about How to Make Easy Basil Pesto

Mascarpone Pumpkin Mousse Cups

This easy pumpkin dessert is made by layering crunchy amaretti cookies, homemade mascarpone pumpkin mousse, and whipped cream. Tastes like fall in a glass!

Creating This Pumpkin Mousse Cups Recipe

Like my Smudge, my nephew doesn’t care for birthday cake. Like her, he’d rather have pie with candles than a three tier, frosting laden, light and crumby old cake.

If you have one of those kind in your home, you need to check out my hybrid Yellow Cake Pie with Chocolate Mousse that was a rip-roaring success for Smudge’s birthday celebration. In fact, it was so successful I’ve been commissioned by three of her 8-year old friends to make it for their 9-year-old birthdays.

My nephew’s 13th birthday inspired me to get into the birthday pie biz once again once the shock that my husband’s youngest brother has a teenager in the house and the realization that in just a few short years I will too. Oh great, hormones. Just what this house needs more of.

Usually my mother-in-law makes him a special pumpkin pie for his big day, but she wasn’t able to make the trip for the party this year. Knowing I could never substitute my mom-in-law’s perfect pie, I plotted to give him a surprise with a pumpkin cake. But then I started watching the Cooking Channel. And when I start watching the Cooking Channel I usually get sidetracked from craving a Pad Thai recipe to homemade Pot Roast.

This time was no exception. As I started watching an episode of Extra Virgin with Debi Mazar—who makes me miss Entourage so desperately that I just might be sleeping out to be in line for the movie—and her cute husband Gabriele, I made a quick left turn from my aspirations of creating my initial plan of pumpkin cake to instead adapting their recipe for mascarpone cups.

With all of the pumpkin recipes floating about, my craving for pumpkin recipes has been in overdrive. The amaretti cookies give a yummy crunch to the smooth pumpkin and mascarpone cheese creaminess. I’ve used amaretti cookies for a sweet almond flavoring in Butternut Squash Lasagna so I knew it was a great add-in for squash.

So what did my nephew think of the Pumpkin Cups? He never did have a taste. For the first time ever he bypassed pumpkin pie and shocked us all by choosing red velvet cake as his celebratory sweet of choice. Whaddya do? He’s a teenager now.continue to the recipe… about Mascarpone Pumpkin Mousse Cups

Zesty Bread and Butter Pickles

This recipe makes a BIG batch of homemade bread and butter pickles. These can be made as refrigerator pickles, or they can be canned for later!

Creating This Homemade Pickle Recipe

Growing up, we were a house of dill. Everything I ate had to have a dill pickle on it. My lunchtime tuna sandwich wasn’t complete without long slices of kosher dills (plus one or two on the side.) My after school snack of Triscuits, liverwurst, mustard and dill hamburger chips was my favorite treat as I watched Gilligan mess up the rescue attempts of Ginger and MaryAnn every. single. episode. And I will never, ever be able to eat a cheeseburger without some sort of cucumber stick topping (can I get extra pickles please?) thanks to the memories of stacking my mom’s homemade dills high on just-off-the-grill summer cheeseburgers.

I haven’t changed much. You’ve heard of Wisconsin Cheeseheads? I know you’ve heard of Deadheads. Well call me a Picklehead, perhaps in need of a hat or maybe some pickle earrings…

continue to the recipe… about Zesty Bread and Butter Pickles

The Secret to Grilled Baby Back Ribs

The trick to making perfect grilled baby back ribs every time is to cook them low and slow in the oven before grilling them. Trust me, it works!

The Best Grilled Ribs Recipe

This weekend we’re packing the coolers, loading up the truck with big boy toys and heading out of town with friends to the mountains. It’s one of our favorite weekends filled with deep breaths in the stunning outdoors, leisurely morning coffee time on the aspen tree-lined deck, and way too much laughter. More than most could possibly bear.

After all, we’re a funny and sarcastic group. Or at least we think so.

Besides hanging, hiking, and harassing, it’s the perfect occasion to get together and cook. Our grocery list takes precedence over the contents of our weekend-packed bags. Memorial day calls for chillin’ and grillin’ and nothin’ says grillin’ like RIBS!

My husband has spent many a day trying various methods to create the most succulent pork baby back ribs to suckle and savor upon. So what’s his big secret?

Take them to the oven before they ever hit the fire. Most think baby back ribs need to be cooked over an open grilled flame, but using the grill as a finishing agent instead of your main cooker is the key.

We season then refrigerate, and bake the ribs low and slow until its time for an introduction to the open flame. Sounds like most dating gigs right?

What’s in Grilled Baby Back Ribs?

This grilled ribs recipe requires a handful of ingredients, many of which are spices. The key ingredients are the pork ribs, apple cider, barbecue sauce, and the pork rib rub.

This pork rub is from my brother-in-law, a Virginian cum Texan with a penchant and passion for grilling and smoking. We first tasted this pork rib rub over Easter two years ago and it’s been a go-to for us ever since. I think my husband dreams of this rub as he covets my brother-in-law’s ultimate smoker.

How to Cook Ribs on the Grill

If you’ve never grilled ribs before, don’t be scared! It’s a straightforward process anyone can master. Simply whisk together the homemade pork rub and rub it liberally over the surface of the ribs. Refrigerate the ribs for at least 4 hours, or overnight.

Once the ribs have chilled, place them on a high edged baking sheet that’s been lined with a wire rack. Pour 1 cup of apple cider into the baking sheet and bake the ribs low and slow for 90 minutes. Add more apple cider to the ribs and bake for another 90 minutes before grilling them.

You’ll need to grill the ribs over medium-high heat for roughly 10 minutes per side. Remember: you’re just looking to get some color on them, they don’t need to cook any longer.

Can I Use Pork Spare Ribs Instead?

Most likely, yes. Pork spare ribs aren’t as thick as baby back ribs, so you may need to reduce the amount of time the ribs are in the oven. You’ll know the ribs are ready to be grilled when the meat easily pulls away from the bones.

What Barbecue Sauce Should I Use?

You can use your favorite barbecue sauce in this recipe. It doesn’t matter what style of barbecue sauce it is as long as you love the taste! If you’re itching to make your own barbecue, try making my Raspberry Chipotle BBQ Sauce.

Tips for Making Ribs on the Grill

Make sure you’re using apple cider and NOT apple cider vinegar for this grilled ribs recipe. You want non-alcoholic cider that hasn’t been flavored with cinnamon or other spices.

It’s also important that you place a wire rack in the baking sheet, as you want some of the fat to drip off the ribs. Plus, you don’t want them cooking directly in the apple cider.

Finally, when grilling the ribs, heat them on the grill first, then baste with sauce. If you add the sauce too early you’ll be sure to end up with blackened crusty outtards thanks to the potential for burning the sugar in the barbecue sauce rather than the savory and delicious variety we all crave.

More Easy Grilling Recipes You’ll Love

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.

4.59 from 24 votes

Grilled Baby Back Ribs

The trick to making perfect grilled baby back ribs every time is to cook them low and slow in the oven before grilling them. Trust me, it works!

Course Main Course

Cuisine American

Keyword grilled ribs, ribs

Prep Time 5 minutes

Cook Time 3 hours 20 minutes

Chill Time 4 hours

Total Time 7 hours 25 minutes

Servings 8 servings

Calories 701 kcal

Ingredients

4 racks baby back pork ribs 9 to 12 pounds
2 cups apple cider*
¼ cup sweet paprika
3 tablespoons dark brown sugar
2 tablespoons pepper
1 tablespoon chile powder
2 teaspoons garlic powder
2 teaspoons dry mustard
2 teaspoons celery salt
1 teaspoon kosher salt
1 teaspoon cayenne pepper
Your favorite barbeque sauce

Instructions

Combine all dry ingredients and generously rub over surface of ribs. Refrigerate for 4 hours or overnight.
Preheat oven to 250 degrees F. Place room temperature ribs on high edged baking sheet lined with wire rack. Pour 1 cup apple cider in baking sheet, place ribs on rack and cook for 1 ½ hours. Add another 1 cup cider and cook for another 1 ½ hours or until meat pulls apart from bones.
Preheat grill to medium high. Grill ribs for 7-10 minutes each side, basting with barbeque sauce. Remove and serve.

Recipe Notes

*Make sure you're using apple cider and NOT apple cider vinegar for this grilled ribs recipe. You want non-alcoholic cider that hasn't been flavored with cinnamon or other spices.
Recipe from Ardie Davis and Paul Kirk

Nutrition Facts

Grilled Baby Back Ribs

Amount Per Serving

Calories 701 Calories from Fat 423

% Daily Value*

Fat 47g72%

Saturated Fat 17g106%

Cholesterol 196mg65%

Sodium 1142mg50%

Potassium 896mg26%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 11g12%

Protein 55g110%

Vitamin A 2133IU43%

Vitamin C 1mg1%

Calcium 115mg12%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Summer Side Dishes to Make

Ribs, they’re the main event, right? But we all need a little somethin’ extra to complement the Q. Here’s a complete Q-fest menu, ready to be prepped, rattled and rolled into your awaiting belly.

Blueberry Oatmeal Quick Bread

This incredibly easy blueberry bread gets an added dose of healthy with the addition of Greek yogurt and oats, making it an even better option than banana bread or blueberry muffins.

This quick bread recipe is a favorite I originally shared back in 2013. Lately I’ve been making it over and over again—it’s that perfect food gift for welcoming the new baby (hello, baby Max!) or saying hello to new neighbors. So while I was at it, I took new photos to share again here.

This oatmeal blueberry bread recipe came about after standing at the kitchen counter one day with a half dozen super ripe bananas, swatting my husband’s headed-to-the-garbage-can-hands in an attempt to quell their discarded fate.

I knew by the super sweet smell and the mooshy touch—not to mention Smudge’s squinched up expression each time she passed them by thanks to their rather unattractive state—that I’d be lucky to squeeze even one more day in before my opportunity to make banana bread would be gone. And just like that, it was.

That’s when blueberries came to my quick bread rescue, for a quick bread worthy of any breakfast, brunch, or treat.continue to the recipe… about Blueberry Oatmeal Quick Bread

Chocolate Chip Banana Bread

This chocolate chip banana bread is made sans oil and instead uses Greek yogurt to add moisture. This is easily the best banana bread recipe I’ve ever made!

When she speaks, I listen. And when her friends speak, I listen louder.

Yes, I meant to say that. Louder. Because actions are louder than words and when they eat every morsel, every crumb, I know we have a winner.

Smudge is becoming a big help in the kitchen. I find myself stopping in my tracks to watch her flit from counter to cupboard, completely unaware of anything going on around her as she sings softly under her breath to the tune that never seems to end in her head. For good measure she’ll give a twirl, an elegant flick of her wrist then cock her elbow, throw her hand behind her head and rock a pumping sprinkler dance.

And then we return to the never-ending song in her head.

Recently a friend of hers came over for a playdate. What did they want to do? Bake banana bread. Well alright then, let’s do it. And we did. And they ate. And I listened when her friend declared this recipe was, “the best banana bread I’ve ever eaten.”

Umm, yeah. Perhaps because it tastes like a giant slice of banana bread chocolate chip heaven?

Hey, I’m just here to listen.

I’ve experimented with plenty of banana bread recipes, including the recipe I used in 7th grade that called for vegetable oil as the main moistening ingredient, resulting in a greasy crumb that deflated quickly. Using Greek yogurt in this easy banana bread recipe gives ample moisture minus the greasy fingers. This is banana bread, not french fries people.

Of course adding in a few chocolate chips to any recipe can only make the world go ’round a little easier, a little sweeter.

But when I’m in a need for a basic proven recipe I’m often drawn to my go-to 1,028 recipe tomb: The New Best Recipe Cookbook by Cook’s Illustrated. I’ve slightly adapted the recipe by adding a touch more vanilla, subbing pecans for walnuts, and yes, the aforementioned chocolate chips.

What’s in Choc Chip Banana Bread?

The beauty of homemade banana bread is that it uses very few ingredients, but is so incredibly flavorful and moist (yes, I just said moist). This banana bread with yogurt uses the following key ingredients:

All-purpose flour
Granulated sugar
Baking soda
Salt
Chopped pecans
Bananas
Plain Greek yogurt
Eggs
Unsalted butter
Vanilla extract
Chocolate chips

Make sure to buy plain Greek yogurt, preferably whole fat or low-fat (non-fat yogurt is much tangier and the lack of fat will result in a drier loaf). The brand you buy doesn’t matter, just get whatever’s on sale.

How to Make Chocolate Chip Banana Bread

To make this homemade banana bread, you just have to stir together the dry ingredients in one bowl, and the wet in another. Slowly add the wet ingredients into the dry, then pour the batter into a greased loaf pan.

Bake the chocolate chip banana bread for a good 50 to 60 minutes, or until a toothpick inserted in the middle comes out clean. I like to eat this moist banana bread warm with butter, but it’s also delicious at room temp with a glass of milk.

How to Store Banana Bread

Choc chip banana bread will last for a few days on your counter. Make sure to wrap it in foil to prevent it from drying out, though. If desired, you can rewarm slices of banana bread in the microwave or oven.

Can You Freeze Banana Bread?

Homemade banana bread freezes really well and can be kept in the freezer for up to 3 months. To freeze the whole loaf, let it come to room temperature before wrapping it in a few layers of plastic wrap, followed by a layer of aluminum foil (this prevents the bread from developing freezer burn). When you’re ready to enjoy the frozen loaf, set it on your counter in its wrappings to thaw.

You can also slice and freeze the banana bread and keep it in a freezer bag, but I find that it dries out more quickly in the freezer if it’s pre-sliced. But if you think you’ll eat the chocolate chip banana bread quickly enough, it shouldn’t be an issue!

Do I Have to Add the Nuts?

If you have a pecan allergy or don’t have any on hand, feel free to omit them. You can also substitute them with another type of nut if preferred.

Tips for the Best Banana Bread

The bananas you use for this chocolate chip banana bread recipe should be overripe and almost black in color. If your bananas are far from being ripe enough to use in banana bread, poke them all over with a fork and then bake them at 350 degrees F for 15 to 20 minutes, or until browned. Let the bananas cool completely before adding them to the batter.

I’ll also say that although I love me some warm banana bread, you don’t want to slice into this loaf when it first comes out of the oven. Give the moist banana bread time to firm up and cool down a bit before slicing.

Lastly, I used semi-sweet chocolate chips in this recipe because I like how the slightly bitter chocolate contrasts with the super sweet bread. But you’re welcome to use any chocolate chips or chunks you have lying around in this banana bread!

More Quick Bread Recipes You’ll Love

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.

4.29 from 7 votes

Chocolate Chip Banana Bread

This chocolate chip banana bread is made sans oil and instead uses Greek yogurt to add moisture. This is easily the best banana bread recipe I've ever made!

Course Snack

Cuisine American

Keyword Banana Bread, Chocolate Chip Banana Bread

Prep Time 10 minutes

Cook Time 50 minutes

Servings 9 people

Calories 478.53 kcal