paprika – The Late Stork

Aaron grilled a huge rack of ribs over the weekend.

Here’s the recipe!

1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika
Salt and pepper to taste
3 pounds baby back pork ribs
1 cup BBQ sauce

Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbecue. Lightly oil the grate.

Combine cumin, chili powder, paprika, salt, and pepper.

Trim fat from ribs, and sprinkle spices on both sides.

Lay the ribs on the top rack of the grill (away from the coals, if you’re using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.

Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

Delicious! And my mashed potatoes weren’t bad either ;)

I LOVE casseroles. Aaron isn’t big on casseroles :( I came across a cheesy potato & smoked sausage casserole on Food.com that looked delicious. I showed Aaron the picture, and asked, “Do you think you would like this casserole?” He said, “Yeah!”

Ok then…. :)

Cheesy Potato & Smoked Sausage Casserole

1 lb skinless smoked sausage. Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch “half moon” cuts. Cook in a frying pan for about 15 minutes, turning frequently until SLIGHTLY brown.

3 cups potatoes, peeled, and cut into cubes. Boil in water until almost fully cooked. Then transfer to baking dish where it will cook in the oven the rest of the way.

1/2 lb Velveeta cheese, diced

Place cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.

Put 4 tablespoons butter 4 tablespoons flour, 2 cups milk, 1/4 teaspoon pepper, and the 1/2 lb diced Velveeta cheese in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly)