In a small bowl stir together first 10 ingredients. Sprinkle steaks generously on both sides with spice rub, pressing gently to slightly adhere. Drizzle with oil and rub paste evenly over steak. Cover and set aside at room temperature while grill preheats.
Preheat grill to medium high.
Clean and dry mixed greens ( I like to use a salad spinner). Clean and slice vegetables, subbing in others as you like.
Grill steak to desired doneness. 4-5 minutes per side for a medium 1" steak. It will depend on thickness of steak. Remove steak and cover with foil and allow to rest at least 5 minutes.
While steak rests, arrange mixed greens on plate and top with sliced vegetables and crumbled goat cheese.
Slice steak across the grain and arrange on salad. Drizzle with Catalina dressing and serve immediately.
Recipe Notes
I recommend using homemade dressing, you just can't beat it. Â Here's a link to my Catalina Dressing.
Preheat oven to 275℉. In a small bowl whisk together sugar and spices. Remove the thin membrane on the back side of ribs if not already done by butcher. Liberally coat the rib rack on all sides with spice rub.
Wrap ribs tightly in aluminum foil with meat side up. Place on large baking tray and bake for approximately 3 hours until meat is tender. Make sauce while ribs are cooking.
Preheat oven to broil and position rack to 6-8" from broiler. Remove ribs from foil and place back on baking tray lined with fresh foil. Brush liberally with sauce on both sides and broil for 3-4 minutes per side. Remove from oven and cut between bones. Serve immediately with extra sauce on the side.
Sauce
Whisk together all ingredients in a medium sauce pan and bring to a full simmer. Reduce heat and allow to simmer uncovered for at least an hour, stirring occasionally. Sauce should be reduced slightly and flavours melded. Yielding approximately 2 cups of sauce.
Recipe Notes
I had approximately 1/2 cup of sauce left over without serving any on the side. Can freeze for another use. Â Also great with grilled pork tenderloin.
Preheat oven to 350℉. Whisk together all ingredients except for chicken. Set aside. Rinse chicken and pat dry with a paper towel. Place chicken in a large casserole dish or roaster. Spread 3/4 of mustard mixture evenly over entire chicken.
Roast uncovered in preheated oven for 60 minutes. Brush chicken with remaining mustard coating and continue to roast for an additional 45-60 minutes or until an instant read thermometer registers 170℉ at the thickest part of the thigh. Remove from oven and cover with foil and allow to rest for 15-20 minutes. Cut chicken into pieces and serve immediately.
If using as a one pan meal, add evenly cut potatoes and other vegetables along with fresh herbs to the roasting pan after the chicken has cooked for 30 minutes. Turn vegetables when you brush the chicken with remaining mustard rub.
Recipe Notes
Roasting time will vary depending on the size of your chicken.
Whisk all ingredients together in a small bowl. Set aside.
Onion Rings
Cut ends off onion and peel, leaving onion whole. Cut onion into generous 1/4" slices. In a large bowl toss onions with a few drops of water to moisten. Sprinkle flour dredge over onion slices and toss to coat. Set aside.
Preheat a deep fryer to 350℉ or at least 3" of canola oil in a large pot or dutch oven to 350℉ using a thermometer hooked to the edge of the pot.
In a large bowl whisk together flour, herbs, salt, baking powder, onion powder and garlic powder. Whisk in buttermilk, melted butter and worcestershire sauce until smooth.
When oil is hot, scoop out 4-6 onion rings and dunk in batter to completely coat. Shake off excess batter and place onion rings in oil one at a time. Cook for approximately 2-3 minutes per side or until golden brown. Remove with tongs or a slotted spatula to a paper towel lined plate. Keep warm in a low oven while frying remaining onion rings.
Recipe Notes
Batter will thicken slightly if left to sit. Â Thin with extra buttermilk if necessary.
Cook quinoa as directed on package, fluff with a fork and allow to cool to room temperature. Preheat oven to 375℉. In a medium size bowl stir together quinoa, spinach, 3/4 cup of shredded cheddar, parmesan cheese, dijon mustard, oregano, garlic powder, salt and pepper.
Spray nonstick muffin tray with non stick spray. Press an approximate 1/4 cup quinoa mixture into muffin tin being sure to press all the way up the sides, creating a cup. Crack one egg into each cup, top with remaining cheddar cheese. Bake for 16 minutes then turn oven to broil and broil for 1 minute. Remove from oven. Using a rubber spatula or other flat device, scoop cups out of muffin tray and serve immediately.
Recipe Notes
Dampen fingers with water when pressing quinoa into muffin tin, it will help prevent quinoa sticking too much to your fingers. Â Quinoa cups can be wrapped in plastic wrap and frozen. Allow to thaw completely prior to reheating in microwave. Â Eggs will be slightly more cooked but just as tasty and makes for a portable, convenient breakfast or snack.
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