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Today our kids are over for Sunday Dinner.  This isn’t an unusual thing-last Sunday they came over too.  One still lives with us, he and his terrific girlfriend eat with us most nights.  But today, our daughter and grandkids are joining us.  Our son-in-law is working the graveyard shift.  

What am I serving?  Ribs, steamed broccoli with lemon and garlic dressing and some tater tots.  Mexican brownies for dessert.

How am I preparing them?  We talked about marinades and rubs last week-so I’m using a rub on the ribs.  There were some nice meaty beef ribs available earlier in the week, so I’m rubbing them with a cinnamon and chipolte rub courtesy of Montreal Steak Seasoning.  Can you tell by now my family is into “heat“?

The broccoli is one of our favorite ways to eat the vegetable.  It’s very easy, quick and healthy.  Simply steam what you need or want and dress with 2 tbsp of olive oil, 3 tbsp of fresh lemon juice, 1 tsp of minced garlic, 1 tsp. kosher salt and 1/2 tsp freshly ground pepper.  Now if your me, you lace this with a shot of hot sauce.

Tater tots are one of our grandson’s favorites-I serve his plain, but dust ours with some of the dry rub I use on the ribs.

My Mexican brownies-I cheat, I use a box of mix, using mashed banana instead of the oil, strong coffee in place of the water and I add 2 tsp of cinnamon and almond extract.
Bake a couple of minutes less than what the box suggests.
Cool completely.  One suggestion, line the bottom of the pan with parchment paper or wax paper and grease it well so it won’t stick.  Remember there’s very little fat in these and it could give you a problem when you try to take it out.

Cool completely before cutting and use a plastic knife-it will cut cleaner, trust me.

Wednesday-let’s talk about how to jazz up other mixes to give them your own “signature“.


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