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Author Archives: My Twist On This

About My Twist On This

My Twist On This was created in February of 2011. The mission is simple; to create a forum for networking with others who have a passion for cooking, and teaching others how to create delicious meals. I believe that cooking is an expression of love for my family and friends, and that the kitchen is the gathering place in a lot of homes today. Many family members and friends over the years have asked me share my recipes; and I encourage you share your recipes with us.

Stone Baby Back Ribs

These ribs were baked in my stoneware.  They came out so moist and tender.


Don’t forget to remove the membrane from the ribs so that the spices and tomato sauce will penetrate to them!
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Posted by on July 28, 2017 in Oven Baked Ribs, Pork, Ribs

 

PDQ Potatoes

These PDQ (pretty darn quick) potatoes are a “go to” sometimes when I’m cooking in a rush.  They make a great side dish. Several years ago, my sister showed me how she cooked potatoes in the microwave.  The potatoes were very good, simple and quick.

As I recall, she added a little dried dill weed, about an inch or two of water, a little butter, and salt and pepper to some russet potatoes. She covered the bowl with plastic wrap and microwaved them for about 15 minutes.  To me, this was amazing because I don’t generally use my microwave to cook.

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Brown Rice

Brown rice is now one of my favorite dishes. After reading the nutritional benefits from the link below, I don’t believe that I will cook white rice again.

The flavoring of the ingredients that I added with brown rice makes this recipe a keeper.

Read the link below and try my recipe.Let me know if you’ve tried better tasting brown rice.  Enjoy!

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=128

  • 1 ½ cups brown rice
  • 2 cups low sodium chicken broth (I used canned)
  • ½ cup water
  • 1 teaspoon kosher salt
  • ½ lemon pepper
  • 1 tablespoon butter or ghee
  • 3 garlic cloves, very finely grated
  • 1 teaspoon fresh cilantro, finely chopped

Directions:

  1. Preheat oven to 375 degrees F.
  2. Add chicken broth, salt, and butter to a medium saucepan, bring to a boil
  3. In the meantime, add rice, garlic, lemon pepper, and cilantro to a medium size baking dish with a lid
  4. Remove broth from heat, pour over rice mixture and stir
  5. Bake for 1 hour
  6. Remove from oven and fluff rice with a fork

Twist: Cilantro, lemon pepper, garlic and chicken broth

Recipe adapted from Alton Brown, Food Network  

 

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Eggplant Parmesan

I believe that I clipped this recipe from The Houston Chronicle over 20 years ago, and it’s definitely a keeper. However, if you’re the type of cook that would like to get out of the kitchen pretty fast, you may think that it’s too time-consuming.

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Mustard Up Catfish Video

 
 

Oven Bag Brisket

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Celebrate Resurrection Sunday!

When I think back on some of the meals that I prepared for Easter Sunday, my mind often lingers on a recipe that I found in the Houston Chronicle newspaper many years ago. It was called an Oven Bag Brisket and it was simply divine! Tender, moist, and delicious! Read the rest of this entry »

 
 

Cornish Hens with Carrots

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I cook Cornish hens often, but not always the same way. I guess you can say that about a lot of my meals. This time around, I decided to add some carrots in with the hens. The basting of the Cornish hens required a little butter or ghee. The ghee and the broth from the hens gave a delightful favor.

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