If you caught my post yesterday, you know it’s been a trying week in the Genovese household. To top it off, Mike had to head to his company’s North Jersey office on just a few hours sleep (we’re always up late working) so Thursday was a long day. I was working from home yesterday, so when the clock struck 5 I shut down my laptop and took advantage of the fact that I didn’t have to commute home by putting together a nice little surprise for Mikey to come home to. I figured a special weeknight dinner would be just the thing we needed to relax after a long week.
I started with a special table setting using some of the flowers that were still going strong from Laura’s birthday dinner. I put together a few candles and threw in a sparkly ‘G’ that I got a few months ago from Michael’s to round out the centerpiece (I’m hoping to incorporate the ‘G’ into our holiday decor). I added some Tahari napkins I purchased on clearance at T.J. Maxx to tie in with the color of the ‘G’ for an extra special touch, and aerated some of our favorite wine in a decanter to go with dinner. Here’s a closer look.
And here it is with the candles lit. The ‘G’ was shedding glitter all over the table. I didn’t mind. You’ll notice some similarities to my last dinner party, but this setup was much more simple.
I’ve been on a ‘let’s use up everything in the freezer and pantry’ kick to save a little money on our grocery bill, and I didn’t have time to go to the store – so I got resourceful with the menu. After taking a quick inventory of the meat we had in the freezer (we were running a little low) I decided to go all-in and make oven slow roasted ribs. We had purchased them over the summer on a really good sale and never used them, so I figured why not? I knew Mike would love it and it’d be a special treat since we rarely have ribs. I had just enough time (2 hours) before he’d be home to get them roasted to perfection. Pumpkin cornbread muffins and creamed spinach rounded out the meal.
I followed this recipe for the ribs, and they came out amazing! Two hours of slow roasting with a brown sugar chili rub and a quick basting with BBQ sauce followed by a few minutes under the broiler to crisp them up – and these babies turned out perfectly. This is one of the best recipes I’ve tried for ribs, so I definitely recommend it. Check out a close up of the finished product.
I also loved the pumpkin cornbread muffin recipe. I got the original recipe here, but I tweaked it a bit based on what I had on hand. Here’s a look at the ingredients I used.
Here’s the recipe for Pumpkin Cornbread Muffins, adapted from Nancy Creative. Enjoy!
Pumpkin Cornbread Muffins
Makes 12 muffins
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 Tablespoon baking powder
- 1 1/2 teaspoon cinnamon
- 1/2 cup light brown sugar
- 1 teaspoon salt
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup canola oil
- 1 1/2 Tablespoon honey
Preheat oven to 375 degrees F. Line a 12-cup muffin pan with paper liners.
In a medium bowl, mix the flour, baking powder, salt, cinnamon, brown sugar, and cornmeal (using a whisk to blend these ingredients works well); after blending ingredients well, set aside.
In a large bowl, beat eggs, then stir in the pumpkin puree, canola oil, and honey.
Stir the wet ingredients into the dry ingredients just until combined. Spoon batter into 12 lined muffin cups (each cup should be about 2/3 full of batter).
Bake CORNBREAD MUFFINS at 375 degrees for 14 to 15 minutes, or until toothpick inserted in center comes out clean or almost clean (do not over-bake, or muffins will be too dry and may brown on the bottom).