Meat & Potatoes

by Lauren

Sometimes you just need a man’s meal. Am I right or am I right? You really can’t go wrong with some hearty ribs and a potato salad inspired by Ina Garten.

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Here’s a story for you. I’m still not sure if I should laugh or cry.

Rex was having a grand ‘ol time this weekend with Chris and I. We walked him down to the beach so he could prance around in the waves and make best friends with a puppy who ran circles around him. As we were leaving, Rex’s inner hunter was suddenly released and he decided to spontaneously run after a seagull through what seemed to be a puddle. Well, that puddle was in fact no puddle at all. It was a hole, which would typically be under water. But not so much during a very low tide.

Rex disappeared as he completely submerged himself into a hole…and did not capture that darn seagull.

Laugh or cry? Poor Rexy…he developed a small limp after this incident.

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Later on, I had to laugh as I watched Chris carry the 80 lb Labrador up and down a flight of stairs so the dog could relieve himself. Of course all of this occurred as dinner continued to slow roast in the oven.

I used Pantherfanz Red-Zone Dry Rub for these ribs, as recommended by my Mama. This was my first time cooking ribs and it was quite a success. This rub was fantastic although it will clean out your spice drawer so I hope you’re fully stocked!

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Rub a dub dub dub. Please disregard my half painted nails…Thuy? A little help? Smile

In case you were wondering why I decided to make a summer-y meal in March, it was 75 and sunny on Saturday. Spring has sprung my friends! Well, spring had sprung. It rained today…

 

Pantherfanz Red-Zone Dry Rub

Makes 2 cups

3/4 cup Spanish paprika

1/4 cup coarsely ground black pepper

1/4 cup salt

1/4 cup sugar

1/4 cup cocoa powder

2 tablespoons chili powder

2 tablespoons garlic powder

2 tablespoons onion powder

2 teaspoons cayenne pepper

Directions

Completely coat your ribs on all sides with the dry rub. Roast in the oven at 250 degrees for 2 hours.

Serve with your favorite BBQ sauce and the following potato salad.

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You just can’t beat a homemade potato salad. SO much better, fresher and healthier than anything you can buy prepackaged at the grocery store. Non-fat plain Greek yogurt is my go-to substitute for mayonnaise and sour cream. Try it. You will save yourself many calories and it still tastes great! Here is your first recipe for a trial run:

Potato Salad

Inspired by Ina Garten

3 lbs Idaho potatoes, cut into large even chunks

1 cup non-fat plain Greek yogurt – not mayonnaise!

1/4 cup 1% milk

2 tablespoons Dijon mustard

2 tablespoons whole-grain mustard

2 tablespoons dried dill

1/2 cup celery. chopped

1/2 cup orange bell pepper, roughly chopped

1/2 cup red onion, chopped

Salt and pepper to taste

Directions

Boil the potatoes in a pot of salted water. Bring the water to a boil, then simmer for 10-15 minutes, or until the potatoes can be pieced with a fork. Strain the potatoes then place the colander with the potatoes over the empty pot and cover with a towel. Let them steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the yogurt, milk, Dijon mustard, whole grain mustard, dill, salt and pepper. Set aside.

When the potatoes are cool enough to handle, cut them in half or bite size chunks, depending on their size. While the potatoes are still warm, add them to the dressing. Add the celery, bell pepper and red onion, salt and pepper. Gently mix, cover, and refrigerate for at least one hour.

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I like this picture. It looks as if the potato salad was heaven sent.

And here you go, the total package. Meat & Potatoes to make your honey swoon.

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From the Little Yellow Kitchen,

Lauren

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4 Responses to “Meat & Potatoes”

  1. Oh my gosh – this looks so good. Please place me on your daily blog. I am living in Ohio now but originally from S.D. – a jr. high/high school friend of Linda Hopkins-Fisher.
    I really enjoy healthy food ~ I am going to give my BFF Cheryl Lawrence your blog as well. Cheryl continues to live in East Lake – Chula Vista.
    I think you two are doing such a fun thing here – keep it up.

  2. Lauren

    Hello!! Thank you so much for stopping by :) I’m glad you’re enjoying our recipes!

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