Pasta with Florentine-Garlic Sauce

So what started out with a simple Garlic Butter Sauce recipe from AllRecipes.com, turned out to be a delicious Florentine-style addition to Angel Hair Pasta.

Taking their simple recipe, I increased the butter from 1/3 to 1/2 cup, added two cloves of garlic instead of one, and added sun-dried tomatoes, chopped mushrooms, and shredded kale.

Seasoned with dried Basil and Oregano to taste, Celery Salt, and Pepper, it made for a burst of extravagant flavor for the palate.

While that would have been a complete meal in and of itself, I decided to oven-broil some Rock Cod fillets, lightly basted in White Wine, Olive Oil, Curry Powder, Cumin and Minced Garlic.

This little addition was off the chain–and the entire meal took less than 40 minutes… Suhweet!

What’s cookin’? Oven-grilled Sirloin marinated with peach and Worcestershire sauce…

accompanied by a baked potato with sour cream and butter, and glazed baby carrots.

Ms. Foodie may have been AWOL for a while, but she is still eating well!

What’s Cookin’?

Barbecue Pork Spare Ribs with Ginger-Chili Sauce.  The base recipe for the sauce can be found on recipestips.com–the addition of crushed ginger, molasses (instead of brown sugar), chili-garlic paste, and a touch of lemon juice  is all mine!

I also brine my ribs overnight in chopped ginger, brown sugar, soy sauce (in place of salt), rice vinegar, Worcestershire sauce, thyme and ground pepper.  After rubbing the brining into the ribs, I cover them with hot water (to melt the brown sugar) then some cold water and ice cubes to melt overnight and maintain the balance.

Once the ribs have basted overnight, I place them in a pan, pour some of the marinade over the top, cover with aluminum foil and braise them in a 250 degree oven for about three hours, give or take.

Depending on how much time I have, I either baste the ribs in barbecue sauce and oven grill them for 20 minutes, or I ask hubby to do the same on the gas grill–either way, they get that nicely grilled flavor!

These ribs are for a potluck tonight celebrating three college graduates from our church.  Bob McNelis, Hazel Morgan and Janette Knudson not only share the same graduation year, but they also graduated from the same school–California State University in Northridge!  They aren’t young whippersnappers either; These three are people like me, in the middle of their lives, who chose to make a change and better themselves by going back to school.  Hazel and Janette raised their kids while doing this–so they deserve a celebration and Ms. Foodie is bringing her best.

Not that anyone would expect anything less…