The Perfect Grilled Cheese Sandwich
Serves 1

2 Slices of study bread, white, sourdough are great
1 or 2 slices of  your favorite cheese American, cheddar, smoked cheddar works well
1 Tablespoon of butter, softened

Get a frying pan over low heat. Spread 1/2 of butter on one side of bread and lay the buttered side of bread down in pan. 

Add slices of cheese to the bread. Butter the other slice of bread and place on cheese butter side facing up.

Cook slowly browning the bread and melting the cheese. When cheese is melted and the bottom of sandwich is golden brown flip sandwich, increase the heat to medium low. 

When golden brown remove from pan.

If your going to cut your sandwich use a serrated knife or bread knife. Enjoy sandwich right away.

Peace,
CK

​BBQ Ribs In The Oven Recipe
by  Chef Kendra
Serves 4 -6 

1 slab pork spareribs, cleaned, trimmed of excess fat, sliver skin removed 
BBQ sauce of your choice
Rub
3 Tablespoons brown sugar
2 Tablespoons salt
2 teaspoons garlic powder
1 Tablespoon smoked paprika
1 Tablespoon black pepper
1/2 teaspoon crushed red chili flakes

Preheat ove to 350 degrees Fahrenheit. In a bowl whisk rub ingredients together. Place slab of ribs on a large piece of aluminum foil. Using as much rub as you want sprinkle rub onto ribs. I used 2 Tablespoons per side. With clean hands rub the rub into the meat. Flip ribs over and repeat.

Fold foil over ribs but not all the way. Pour 2 Tablespoons of water into the foil. Close foil tightly. Place on another piece of foil and tightly wrap that around the meat.

Place foiled packet of meat in center rack of oven. Bake for 1 ½ hours. Rotate meat packet and continue baking for 1 - 1 ½ hours. At this point check meat for tenderness by carefully opening packet and slightly pulling to see if meat easily comes away from bone.

If it isn't  tender enough close packet tightly, reduce heat to 325 and back longer checking every ½ hour until you have the tenderness you desire.

Once proper tenderness has been achieved move remove ribs from it's packet and place on baking sheet lined with foil. With pasty brush, brush on some bbq sauce and place baking sheet under the broiler for a few minutes, take it out, flip the ribs and brush sauce on other side and place under broiler.

You want the sauce to caramelize a little bit and really become one with the ribs. Remove ribs and let cool for a few minutes and enjoy.

Peace,
CK

North African Chicken Recipe - Slow Cooker
Serves 4

1 whole chicken, cut into 8 pieces, skin removed
2 cups chicken broth
4 carrots, washed and slice
2 medium onions, cut in half, sliced thinly
1/2 cup dried apricots, chopped
1/2 cup raisins
1/4 cup tomato paste
2 cloves garlic, minced
2 Tablespoons flour
3 Tablespoons fresh lemon juice
1 1/2 teaspoons ginger
1 1/2 teaspoons cinnamon
1 1/2 teaspoons cumin
1 teaspoon vegetable oil or cooking spray
3/4 teaspoon black pepper
1 1/4 teaspoon salt
cooked, hot rice

Add onions, carrots and garlic to slow cooker. Season chicken pieces with salt and pepper. Rub the seasoning into the chicken well. 

​Add chicken pieces to slow cooker. Sprinkle raisins and apricots over chicken evenly. In a bowl add and whisk together chicken broth, lemon juice, flour, ginger, cinnamon, cumin and tomato paste. Pour mixture over chicken, raisins and apricots. 

Place top on slow cooker. Let cook on low for 5-6 hours or high for 4-5 hours. Serve over hot rice. I like to serve this with naan bread or maybe batbout (similar to pita bread). Enjoy.

Peace,
CK