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4th of July Favorites

BLT Dip

blt dip

This recipe is always a crowd pleaser and is so simple to make. Some like this dip hot and some like it cold or some like to double their pleasure and have it both ways. Either way you choose it will be lip smacking delicious.

BLT Dip

Gather-

1 package Knorr® Vegetable recipe mix

1 cup Mayonnaise

1 container (16 oz.) sour cream

3-4 spring onion with tops, chopped

1 large tomato, seeded and diced

1 lb bacon, fried crisp and diced

What to do- 

This is an easy  one folks.  Get you a large bowl out, add the first four ingredients and give it a good stir.  Next, stir in about 3/4 of the bacon and tomatoes to the dip, reserving some for garnish.  Garnish with the remaining bacon and tomatoes. Cover and pop in the fridge for a couple of hours and let the Knorr do it’s magic.  Serve on a bed of lettuce with toast points or chips. Heated- stir 1 1/2 cups cheddar cheese into dip. Pour dip into a greased shallow casserole dish and pop in a preheated 350 degree oven for about 15-20 minutes or until cheese has melted and dip is bubbly.

Big Daddy Rick’s Baby Back Ribs

ribs3 Suzette- Rick is my husband and he and his family have been in the BBQ business for 35 years. Sure as a cat has climbing gear, this recipe is jam up and jelly tight. It is very simple yet mouth watering delicious. You will not want to wear you Sunday best when it comes to eating these ribs.

Big Daddy Rick’s Baby Back Ribs

Just a couple of ingredients for this one-
1 full rack baby back ribs, skin removed
Cajun seasoning

What you need to do-
It is important to skin and trim your ribs before cooking them. So I am going to tell you how to do it. Get your ribs out and turn them over so that the curve side is up and the meaty side is down. You will notice that there is a silvery membrane connected to the ribs. You are going to want to take this off. So, what you do is take a knife and pry under the membrane until you have enough room for your finger to fit inside. Then slowly pull it off. It may come off all together in one piece or you may have to take it off in pieces. Now it’s time to trim some of the fat off of the ribs. To do this take you a sharp filleting knife and cut and scrape the excess fat off of the slab. You can always ask your butcher to do this for you if you don’t want to do it. Place your slab of ribs on some heavy duty aluminum foil and not the el-cheapo kind. You want the shiny side down. Why you say, because my husband said so and he should know because he makes the best damn baby back ribs this side of the Mason Dixie Line. Generously season both sides of the slab with Cajun seasoning. Rub your meat making sure that the seasoning penetrates into the meat. Wrap foil tightly around meat and pop in the fridge for several hours so all of that seasoning can infiltrate into the meat (best to let it sit overnight). Take the ribs out of the fridge about 30 minutes before you are ready to put in the oven. Heat your oven to 300 degrees. Place your ribs, with foil still on, on top of baking sheet. Cook for 1½ hours. Remove ribs from foil and baste ribs with sauce. Place on a hot grill to crisp up the ends. Baste ribs with BBQ sauce on both sides while on the grill.

BBQ Sauce

Round up-
2 cups ketchup
¼ cup apple cider vinegar
1/4 cup brown sugar
2 tablespoons honey
2 tablespoons oil
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Cajun seasoning

Make it-
This is easy to make. Put all of the ingredients in a medium size sauce pot and cook over low heat for 1 hour. Cool before refrigerating.

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