Ready for Summer?

Hello!    I hope you had a nice weekend.

So, I baked and indulged myself with Bittersweet Chocolate Oat Mini Cupcakes over a week ago.  And for dinner?  Well, I got carried away.  We had this falling off the bone, flavorful, tender, juicy, and flaky barbecue ribs for dinner and I just could not resist.  Definitely a crowd pleaser and great for summer barbecue or any gatherings.   Summer?  Did I just say summer?  I know it still spring and I’m already talking about summer.  Oh,  I am getting way ahead of myself. 😀


Remember the Stove Top Barbecue?  Well, this is an oven barbecue version and it’s really easy.  Just season it and pop it in the oven and forget it!  Well, for at least 1 hour then remove from the oven and slather with Sweet Baby Rays or your favorite barbecue sauce and forget about it for 2 hours without opening the oven.  How easy right?  You can practice your speech, clean the house or do the laundry and by the time you’re done, dinner is  ready!  EZ! 😀



  • 1 to 2 slabs of pork ribs
  • McCormick Barbecue seasoning
  • Sweet Baby Rays Barbecue sauce
  • salt and pepper to taste


  • Preheat the oven to 300 degrees.
  • Lightly season the ribs with salt and pepper then generously season with barbecue seasoning.  Bake for one hour.  Remove the ribs from the oven.  Using a pastry brush, generously slather with Sweet Baby Rays Barbecue sauce.  Return the ribs to the oven and bake for additional two hours.*  Turn off the oven and leave the ribs in the oven.  Continue to cook for another 15 minutes.   Serve warm with corn on the cob, salad or any of your favorite side dishes.


  • Due to variations in all ovens, cooking time may varies; adjust accordingly.
  • Do not open the oven while baking to prevent the heat from escaping.  I baked the ribs exactly 3 hours and the result was tender, juicy and flaky ribs.  The entire flesh literally separated from the bone when my 6 year old son bit on one of the ribs.
  • This is a great alternative of barbecuing ribs if you don’t own a grill.  You have a mouth-watering ribs either way. 🙂

Have a great summer! ❤

Thank you for your continued support by stopping by my blog.  Your support is greatly appreciated.  I wish you all a great and fun summer.  If you just happen to stumble upon my blog and like what you see, don’t forget to Subscribe or Follow to get the latest recipes.  Please mention my blog or link back to source if you plan to use or share any of my recipes. Until next  time.  Have a great day! 🙂

Baked Chicken Cutlets with Tahini Sauce (Part 1)

Sauce Recipe Adapted from Curls and Carrots.


Hello everyone!  I hope you are having a lovely, romantic, and adventurous day.  It’s Valentine’s Day after all.

I was waiting to make this dish before I complete and publish this post.  Finally, here it is.  This dish was prepared using my adaptation to this incredible, out of this world sauce from Curls And Carrots using tahini  instead of peanut butter.  I added and omitted some of the ingredients to cater to my children’s need.  It came out as amazing and delicious.

The owner of Curls and Carrots blog is Shanna K. Ward , a talented, kind and generous, versatile blogger, a mother of two adorable children, a friend and my PRCCSS (Pesto, Rice, Cinnamon, Cardamom Soul Sister). We call each other this because of our love of PRCC.

I browsed through her amazing blog one day and stumbled upon this unbelievably delicious and versatile recipe.  It took me a while to blog about it because when I made and tasted the sauce, holy guacamole!  I wanted to try it with different dishes.  My mind was racing.  I knew then that this sauce is good with anything.  It’s a keeper.  It made  my list of “favorite recipes”.

I tried it as a dip, dressing, and coating for crusted salmon and tilapia.  It was even tasty with beef and chicken, especially using it as a barbecue sauce.  Remember the famous Satay sauce?  I can proudly say that this sauce is the best replacement.  It blows satay sauce out of the water.  But of course, people who have come to love satay sauce will completely disagree, but I dare them to make and try this sauce.  I call it the perfect, ultimate sauce.  You grill the chicken over a charcoal grill and slather it with this sauce  and you are in for a treat.  Oh, Shanna Ward, thank you for sharing this amazing recipe!  It got me from first taste.  I am hooked.  The sauce is robust and the ingredients work amazingly well together .  I can’t get enough of this sauce.  That’s why I said Part 1 is because I will show you just how versatile this sauce is.


Readers and followers, you should visit her blog and browse through it. You might stumble upon a recipe you can’t leave the site without like I did.  I was planning to cook chicken for dinner and it was a good reason to try the sauce.  And I’m glad I did because I was able to modify it using tahini because of my children’s allergy to peanut.  I was so happy  I didn’t have to cook three different meals for last night’s dinner.



(Note:  You can make this ahead of time and place in the refrigerator until ready to use)


  • 1/2 cup tahini
  • 2 tablespoons Hoisin sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons brown sugar, packed
  •  1/8 cup fresh squeezed lime juice
  • 1/8 cup fresh squeezed lemon juice
  • 1/4 cup soy sauce
  • 1 tablespoon Sesame oil
  • 2 tablespoons orange juice
  • 3 cloves of garlic, chopped
  • zest of whole lemon
  • zest of whole lime
  • 2 tablespoons chopped cilantro
  • 1 teaspoon ginger, chopped
  • three dashes of ground black pepper to taste
  • 1 tablespoon smoked paprika (only add if you are using this recipe as a barbecue sauce)

Note:  If you are using peanut butter instead of Tahini, click here.

Preparation Methods:

  • Combine all the ingredients in a food processor.  Process for 5 minutes; set aside.  Make the chicken cutlet.


Preheat the oven to 350 degrees.


  • 6 pieces of organic chicken thighs (or chicken breast. See note below)
  • 3 eggs, scrambled or 1 cup of buttermilk (I used the buttermilk for obvious reason)
  • 1 cup Japanese Panko crumbs
  • 1 cup Parmesan and Romano croutons or croutons of your choice, pounded into fine crumbs
  • ground black pepper

Preparation Methods:

  • Spray a 9.5 inch x 13.5 glass baking dish with grilling spray; set aside.
  • Combine Panko crumbs and the Romano and Parmesan crumbs in a medium bowl.  Mix to combine; set aside.
  • Place the scrambled eggs or buttermilk in a 2 inch deep dish; set aside.
  • Wash the chicken and pat dry.  Season with ground black pepper.
  • Dip in scrambled eggs or buttermilk then to the panko mixture.  Or you can lightly coat the chicken with the Tahini sauce then dip in Panko crumb mixture.  This will make the chicken moist. Place in the prepared baking dish.
  • Bake for 30-35 minutes depending on your oven.  Do not open the oven while baking as heat will escape and requires more time to cook the chicken.  Only check when it’s closer to 30 minutes cooking time if you must.
  • Serve with your favorite salad, pasta, couscous recipe, quinoa, and fried or steamed white or brown rice. Top with the Tahini sauce and more to the side as desired.

Note:  If you are using chicken breast, pound the chicken with mallet first before dipping it in the egg or buttermilk mixture.   Make the necessary adjustment to cooking time since chicken breast takes longer to cook than thighs.  Also, cooking time varies depending on your oven.

If you like this post, don’t forget to Subscribe or Follow to get the latest recipe.  Thank you.

Have a fabulous day everyone!   May you have a romantic evening since it’s Valentines Day!

~Anna B.


© (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.


Stove Top Barbecue Pork Ribs

There’s really not enough time in the day to accomplish all the tasks.  I’m still playing catch-up y’all.  Here’s one of the many recipes I’ve been meaning to post, but never got around to it until now.   This stove top barbecue pork ribs is my family’s favorite barbecue ribs.  Don’t get me wrong.  My family doesn’t like eating pork, especially my husband.  There was a time when we didn’t consume any pork for many years. That is why I rarely cook ’em, but when my family wants to eat pork, it has to be barbecue pork ribs.  I try to choose the leanest pork ribs I could find because it is rather unhealthy if they’re mostly fat.


Continue reading

Baked Turkey Slider Patties

Note:   If  this recipe or the variations mentioned herein inspire you to use as a guide to create your own, please be considerate and credit  Thank you!

Here’s a perfect party food, especially tailgating or barbecue that’s lighter than beef hamburger sliders.  They are delicious, healthier, and easy to prepare.

IMG_20140106_162637_658 I remember a time when we had leftover turkey from Thanksgiving.  I stir-fried the turkey with garlic and herbs such as fresh sage. It was incredibly delicious.  Sage is an excellent herb complement to turkey as well as thyme.  Both are important  elements in this delicious recipe.


We don’t own a grill at the moment, so I opted for baking these sliders.  I love baking food lately simply because it involves minimal attention.  I just pop them in the oven, put the timer on and done!  However, you can grill or pan-grill these sliders if you prefer.  They’re delicious either way. These are perfect portions for children and adult alike who are on a “portion control” diet; an important concept when you are trying to lose weight.


  • Ground turkey breast (20 oz./ 1.25 lbs.)
  • 1/2 teaspoon Kosher salt
  • 1/8 cup sage, chiffonade
  • 1/2 cup onions, chopped
  • 1/2 tablespoon thyme, chopped
  • 4 cloves garlic, finely chopped
  • 1/2 cup shredded cheddar cheese
  • 1 teaspoon Paprika (optional)
  • red pepper flakes (optional)
  • ground black pepper
  • 2 tablespoons olive oil
  • Sesame oil

Some people don’t like paprika or spicy food, so you can omit them if you prefer.  For juicy sliders, do not overcook the patties.

Preparation Methods:

  • Place the ground turkey in a medium bowl.  Set aside.
  • Heat skillet over medium heat and coat with 2 tablespoons olive oil when hot.
  • Add the garlic and onions and saute until garlic turn brown and onions are translucent.  Add sage and thyme and cook just until fragrant. Remove from heat.
  • Add into the bowl with turkey along with the red pepper flakes and mix to combine.  Season with salt and pepper.
  • Portion the mixture into small patties about 2 tablespoonfuls each.
  •  Place them on a baking dish coated with baking spray.  Lightly drizzle each patties with Sesame oil.
  • Bake at 425 degrees for 20-25 minutes depending on your oven.
  • Serve on small buns, ciabatta, or focacia with all your favorite toppings or additions such as a slice of tomato, cheese, thinly sliced onions rings, lettuce and barbecue sauce or ketchup.


You can also use this recipe for turkey meatballs appetizer, for  spaghetti or any pasta dish, or turkey balls sandwiches.


© (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Chicken Surprise

Oh…my…goodness!  What did I just come up with?  I was so overjoyed with the result of this dish.  I was having a second thought creating what I had in mind. I was afraid it might taste strange when I mixed some flavors together.  Well, I proceeded anyway.  And, I was glad I did.   I mean look at this dish!  Another meal you can be proud of serving to your guests.  And, the best part of it is, it’s really easy to make.


Let me tell you the story.  I was in the kitchen thinking what would happened if I combined lemon, garlic and herbs, lemon juice, black pepper, and barbecue seasoning together . After I sprinkled the chicken with the seasoning, it looked like cow’s food.  It was depressing.  But, when the chicken was cooked…oh…the taste…holy guacamole!  The chicken was succulent and so tasty!  My son kept complimenting how good the chicken was.


Let’s create it together.  Shall we?


*Note:  Depending on the heat of your stove, cooking time may require adjustments.


  • 8 pieces of deboned, skinless , and butterflied chicken thighs
  • juice of 1/2 lemon
  • McCormick Barbecue seasoning
  • Weber Zesty Lemon seasoning
  • McCormick Garlic and herbs seasoning
  • Black pepper
  • 2 tablespoons Olive oil

Line a plate with a piece of paper towel.  Set aside.  Wash chicken thoroughly and place the chicken on the plate with paper towel.  It will help absorb the excess liquid.   Generously, sprinkle both sides of each chicken thighs with the three seasonings.  Set aside.  Heat a skillet with a lid over medium-high heat and coat with oil when hot.  Add the chicken and cook until brown.  Turn over to the other side.  Cover and cook for 5- 6 minutes. *


The chicken will sweat and creates its own sauce.  Remove the lid.  Squeezed the lemon over chicken.  Do not cover.  Let cook until the sauce thickens, turning the chicken over more than once.


Once the sauce thickens, turn heat to low.  Let the sauce caramelized.  Then, coat the chicken with its own sauce by turning it once or twice.


Serve in an elegant serving dish or simply on a plate over rice or couscous or mashed potato with salad or green beans.  Garnish with chopped parsley and lemon slices.  Enjoy!