Smoked Ribs with Sauteed Spinach & Garlic Mashed Red Potatoes

First, I have to say Ryan's Rub is top secret, so I am not allowed to give much from that recipe away. Secondly, you can get his rub at The Choppin' Block, if you'd like to try it. ;-) It's an awesome combination of sweet and spicy, and it can be used on a variety of meats. (We used it in ground chuck for burgers not too long ago.)

RIBS:
Rub 'em and smoke 'em...or grill or bake in foil in low temp if you don't have several hours available to smoke them. The time varies depending on how the temperature fluctuates in his smoker, how many ribs and their size. Usually, 3-4 hours, though.

SPINACH:
You'll need a whole bag or container of baby spinach (5 oz), about a Tbsp of minced garlic or dry minced onion, 1.5 Tbsp of olive oil, salt and black pepper to taste.

1. Heat olive oil in Dutch oven over high heat
2. Add garlic or onions, salt and pepper
3. When oil is hot and garlic/onions are "popping" and starting to brown, begin to add your spinach in handfuls, and keep it moving constantly with tongs until all spinach is in the pot
4. Keep turning spinach until it cooks down some and absorbs oil (whole process should take less than 5 minutes)
5. Remove from heat and serve.

POTATOES:
All I did was wash and dice 4 small red pototoes and add them to a small pot of water with about a Tbsp of minced garlic. Boiled them until soft, drained them and mashed with a couple of splashes of skim milk, a Tbsp of olive oil spread, salt and pepper.

YUMMO.

Salmon Caesar Salad

I'm normally not big on salads for dinner, but this salad was filling, delicious and easy!

INGREDIENTS:

1. 2 salmon fillets (fresh or frozen)
2. 10 romaine lettuce leaves
3. 1/2 to 1 Tbsp Light Caesar dressing
4. Grated parmesan cheese
5. 1/2 Tbsp olive oil
6. Seasoned salt and Chachere's
7. Black pepper

DIRECTIONS:

1. Chop lettuce leaves and toss with dressing, set in refrigerator

2. On both sides of salmon fillets, spread olive oil evenly and sprinkle seasoning evenly (amount is up to you...Ryan used a light amount)

3. Sear salmon in skillet over low-medium heat for 3-5 minutes on both sides (depends on your stove...be careful not to over cook)

4. Put 1/2 of the lettuce on dinner plate, add small amount of black pepper and place a salmon fillet on top (repeat for 2nd serving)

5. Liberally and evenly sprinkle parmesan over the top

Enjoy!

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Leftover Love

The Mexican Chicken was enough for two nights of meals. So, a couple of nights after we had it the first time, Ryan made burritos.

DIRECTIONS:

Put chicken in three flour tortillas, roll them up tightly and set in a small square baking dish. Place a small amount of chicken and shredded Mexican-blend cheese on top. Then, bake at 350 until the cheese is melted and begins browning.

Serve with lettuce, sour cream, salsa, plain...whatever you like! Ryan had a side of the leftover black beans. I was fine with my chicken burrito only. ;-)

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