The BEST Ribs EVER!
I was so excited to eat these that I didn’t focus well enough on taking the perfect picture!! Please just trust me and make these. I have been making these ribs for YEARS. They are fool proof! Honestly, these are a family favourite. My brother-in-law actually showed me how to make these years ago, but in the many, many times I have made them since, I have figured out a step that takes these ribs over the edge!
Look at these beauties! I think pork is my favourite type of meat. I actually get excited when I decide to make anything pork based. It’s just so yummy!! I always make extra when I’m making ribs. For one, who doesn’t like leftover ribs?? Also, I like to warm these up a bit so that the meat is easier to pull off the bone and make pulled pork. Make some coleslaw and you’d never know you’re eating leftovers.
Initially, I was going to call these ‘BBQ’d Ribs’ because you can start and finish these on the BBQ. But, I do find these can be so fall off the bone that in putting them onto the grill to finish them off, you risk losing your rib meat. Sooo not worth it! On a cookie sheet, under the broiler does the same job and it’s much less risky! Also, being able to do these ribs in the oven makes them a year round recipe!
These ribs are so easy. I’ve made as few as 1 rack to as many as 12! The cook time remains the same. I do like to make my own BBQ sauce for these, but I have used store bought in a pinch. If you have a go-to sauce that you like, use it! It will make getting these onto your table that much easier!
There are no real measurements of the spices that I use on these ribs. It really depends on the amount of ribs you are planning to make. You don’t need to be shy with the spices. The ribs can handle it! Don’t be chintzy!!
A few steps are important in making these the BEST Ribs EVER! You gotta cook them on their side. Cut them in half if they don’t fit into your pan. You also must put a generous inch of water in the bottom of your pan. Finally, you need to seal this pan (I use tin foil, but if you have a good lid that can work too) so that no steam can escape!!
BUT! Here’s the BIG secret to making these ribs perfectly fall off the bone. Ready?? Here it is:
After the ribs have cooked for 1.5 hours at 400 degrees F, shut the oven off AND allow the ribs to cool INSIDE THE OVEN as the oven cools down.
I promise you that your ribs will be perfect Every. Single. Time. Do you want to know how I figured this out? I was making ribs one day and I had to leave the house and didn’t feel comfortable leaving them in the oven unattended. So, I shut the oven off and hoped for the best! It was like a mind-blown moment and I’ve been using this technique ever since!
Enjoy these!!
The BEST Ribs EVER!
Equipment
- Pot or bowl with high sides to hold your ribs in the oven
- Tin foil
Ingredients
Spices For the Ribs
- Salt
- Pepper
- Garlic Powder
- Paprika
- Olive Oil
Instructions
Instructions For Searing Ribs
- Heat broiler on high.
- Season both sides of the ribs liberally with each spice.
- Using olive oil, rub the spices into the ribs, ensuring all areas are covered.
- Sear both sides of the ribs for 3-5 minutes.
- Remove from oven.
Cooking Ribs In The Oven
- Preheat oven to 400 degrees F.
- Place ribs on their sides in a pot or bowl with high sides.*
- Fill the bottom of the pot with about 1 inch of water.
- Place an airtight lid on top of your pot or seal completely with tin foil so that no steam can escape.
- Cook for 1 hour and a half.
- Shut the oven off and allow the ribs to cool as the oven cools down.
- Place the ribs on a lined cookie sheet. Smoother, one side at a time with BBQ sauce.
- Broil each side, allowing the BBQ sauce to caramelize.
Notes
Chicken Paprikash
This was my first time, not only making this dish, but ever hearing about it. I’m always on the lookout for recipes that my kids will like just as much as my husband and I. The first thing that caught my eye was the inviting colour. Kinda reminded me of a rosé sauce, which my kids like. Ding ding! Then I noticed how saucy it was. I love sauce so much. Doesn’t really matter what it is, I will add extra sauce over top. Don’t even get me started on Chinese Dumplings and Sweet ‘n Sour sauce. I could drink that sauce. It’s my vice! I digress… Anyway, this seemed like a recipe I had to try, if not for those two reasons alone!
The original recipe serves homemade spaetzle on the side. I imagine it’s super yummy, but I didn’t have the time to make it. I was debating between serving this with egg noodles or rice. I think either would be fine, but I’m glad I chose rice. The sauce has an earthiness to it because of the paprika that lends itself better to rice, in my opinion. I also warmed up some naan for my husband and kids to help sop up all the deliciousness. It all worked well together.
I did use less onion than the original recipe suggested because I was worried my kids would detect them and be turned off. But, after making it, this dish can handle the amount of onion suggested because you are almost caramelizing them, so they break down quite a bit and almost dissolve into the sauce. Plus, the sweetness from the onions really lends itself to the great flavours in this dish.
The chicken in this dish is cooked entirely in the sauce, so the meat is so tender and moist. It almost melts in your mouth. I served this with roasted broccoli, only because I had some to use up in the fridge and it was so perfect with this dish!! My daughter referred to the broccoli as ‘broccoli chips’, but that’s for another post…
I used 8 boneless and skinless chicken thighs. I love them so much. I didn’t want to be chintzy. I actually think I’ll use more next time. We didn’t have leftovers! Did you know that chicken thighs contain a vitamin that chicken breasts don’t that can help fight off cancer? My brother did so much research when my mom was sick, trying to find anything to help her beat this horrible disease and chicken thighs were among the suggestions. Interesting! Bring on the chicken thighs!
Give this recipe a try! It may become one of your go-tos! It will be one of mine!
Enjoy!
Chicken Paprikash
Ingredients
- 4 tablespoons butter The original recipe calls for unsalted. I only had salted. Either work.
- 2 medium onions
- kosher salt and pepper to taste
- 4 cloves garlic, minced
- 2 tablespoons paprika The original recipe calls for sweet Hungarian paprika. I just used good ol' regular paprika!
- 1/4 teaspoon cayenne Optional. I did not add this because of my kids.
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1/8 teaspoon sugar
- 1 pound skinless boneless chicken thighs cut into small chunks I used 8 thighs and could have added even more to the amount of sauce made.
- 1/4 cup heavy (35%) cream
- 1 tablespoon white wine vinegar
Instructions
- Melt 3 tablespoons of the butter in a large saucepan. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes.
- Add the garlic, paprika, cayenne (if using) and cook, stirring, until dark red in color, about 2 minutes.
- Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 more minutes.
- Stir in the broth and sugar and cook until the sauce has thickened slightly.
- Add the chicken to the sauce and bring to a simmer. Cook over medium-low heat until the chicken is tender, about 15 minutes.
- Stir in the heavy cream and vinegar. Taste and season with salt and pepper.
Cacio e Pepe
Have you heard of this pasta? It’s all the craze during quarantine. It’s basically what I make my kids all the time, but with garlic and pepper added. Something about that pepper, though, really takes this dish to the next level. The more you eat it, the more you want it.
We actually watched Ree Drummond (The Pioneer Woman) make this on the Food Network last week! My husband couldn’t stop salivating afterwards and he was determined to make this for lunch the following day.
My daughter has an aversion to pepper or anything that looks remotely like pepper. I put poppy seeds (which taste like nothing) in one of her favourite salads and she struggled to get every bite down because of it! So, he made the kids’ pasta without pepper and then added some to his dish. He gave me a bite and I really didn’t understand why this pasta was so popular. Until I made it myself….
I love my husband, but he missed many marks when making this dish. First, he didn’t reserve enough pasta water. Second, he didn’t make the sauce with butter (he used olive oil – which is fine, but you know….not as flavourful). Third, he didn’t add enough Parmesan cheese. Finally, he added the pepper on top of his pasta, rather than cooking it into the sauce and pasta. Man, no wonder his pasta sucked….errr, I mean, wasn’t great. The kids loved it, though!
Today, I decided to make it for lunch as my husband and the kids were outside gardening all morning. Everyone was happy and both my daughter and my husband went back for seconds!!
Adding the pasta water to this dish is SO VERY IMPORTANT!!!! You need the starch from that water to help bring this sauce together. Otherwise, the flavours won’t cling to the pasta and the dish will taste bland. Also, it’s really important that you grate lots of cheese beforehand. Don’t just grate the cheese over the pasta. You’ll likely not add enough doing it that way. Of course, if you buy pre-grated, then you don’t have to worry! 🙂
Enjoy!
Cacio e Pepe
Ingredients
- 1 pound spaghetti
- 6 tablespoons butter
- 2 cloves garlic, minced
- freshly ground black pepper Add as much as you would like, but consider adding more to this dish than you would normally add to a 'regular' dish.
- 1 1/2 cups parmesan cheese I grated about 2 cups. You can never have too much cheese!
Instructions
- Bring a large pot of water to boil. Add a generous amount of salt before adding the pasta to the pot. Cook until the pasta is al dente, or still has a little bite. Reserve 2 cups of the pasta water.
- Do NOT rinse the pasta!
- Melt 3 tablespoons of the butter in your skillet over medium heat. When the butter is melted, add the garlic and 1 1/2 cups of the pasta water and bring to a simmer. It will seem like a lot of water, but don't worry.
- Grind in a generous amount of pepper.
- Add the pasta and remaining 3 tablespoons butter to the skillet. Stir to combine.
- Add the Parmesan a handful at a time, tossing the pasta with each addition and adding more pepper if desired. Remove from the heat and continue to toss the pasta until well coated, thinning with the extra pasta water if needed.
Notes
Jamie Oliver’s Spinach Salad
My husband discovered this salad years ago when he was making me dinner. I was skeptical at first because the dinners he’d made for me before this time were…let’s just say, not what I would make. 🙂 The first bite of this salad and I was so pleasantly surprised! It’s sweet, but surprisingly, not too sweet. The almonds give it a really nice and needed crunch. We’ve since made this for my family and it has become an all-around favourite salad to make!
This salad is more of a ‘summer salad’, but as it’s one of my mom’s faves, I’ve made it several times already since I’ve been home taking care of her.
I, typically, serve this salad with barbecued chicken breast, but it can go with pretty much anything. Don’t be intimidated by the amount of sugar in this recipe. I know it’s a lot, but it’s not a salad you’ll have every day, and it’s a salad kids love because of the sweetness. A great way to get them to eat lots of spinach!
Enjoy!
Jamie Oliver's Cranberry Spinach Salad
Ingredients
- 1 tablespoon butter
- 3/4 cup almonds blanched and slivered
- 1 pound baby spinach
- 1/2 to 1 cup dried cranberries*
- 2 tablespoons sesame seeds toasted
- 1 tablespoon poppy seeds
- 1/2 cup white sugar
- 2 teaspoons onion minced
- 1/4 teaspoon paprika
- 1/4 cup white wine vinegar
- 1/4 cup cider vinegar
- 1/2 cup avocado oil**
Instructions
- In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
- In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and avocado oil.
- In a large bowl, combine the spinach with the toasted almonds and cranberries and toss with the dressing.
Notes
**The original recipe uses vegetable oil, which is fine to use if you can't find avocado oil.
Deconstructed Egg Roll – Must Make!
Don’t judge all of my food based on my pictures. I’m still learning. lol But, you need to make this tonight! Or, at least, this week. It’s so good and such a perfect weeknight meal. Works great as leftovers for lunch as well.
Michael sent me this email with a bunch of different Keto recipes attached. Most of them were meh. But, I saw this one and I was intrigued, mainly because it was super easy and quick – and healthy!! Requires no weekend prep, which is so nice, because much of my Sundays are spent prepping our food for the week.
Bonus, my kids gobble this up!! This dish is at my finger tips if I’m in a pinch (or if I’m not) for dinner or lunch on the weekends.
First things first. If you have not tried Coconut Aminos you MUST!!!! Ladies, especially, throw the soy sauce away! Replace it with this. Soy is no good. Honestly, this tastes sooooo good with sushi and is a direct substitute for soy sauce. I LOVE this stuff! You don’t have to get this brand (although it’s good). I’ve tried others that are also good. I get this at Whole Foods, but I’ve also picked it up at Noah’s Natural Foods.
As long as you have a bag of coleslaw in your fridge and 1 pound of ground beef (grass fed preferred) in your freezer, you are on your way to making this dish! Easy peasy.
You are going to finish this dish with Sesame oil, so use a good one, if you can. I love this brand.
One last note I would make to this recipe is that you must use the required amount of garlic and ginger, especially. There’s a real lack of flavour if you chince on these two ingredients.
Let’s get to it!
What you need to do:
1 tablespoon olive oil
4 cloves of minced garlic
3 tablespoons minced ginger (or 3/4 teaspoon ground ginger)
1 lb Ground Beef (Grass fed preferred)
1 teaspoon salt
1/4 teaspoon pepper
1 lb shredded coleslaw mix
1/4 cup coconut aminos
2 teaspoons sesame oil
1/4 cup green onions (optional)
Heat oil over medium high heat. Add garlic and ginger and saute until fragrant.
Add beef. Season with S&P. Cook until browned – 7/10 minutes.
Reduce heat to medium/low. Add coleslaw and coconut aminos. Cover and cook for 5 minutes.
Remove from the heat and stir in toasted sesame oil.
Enjoy!!
Source: https://(https://www.wholesomeyum.com/recipes/low-carb-crack-slaw-egg-roll-in-a-bowl-recipe/)
My Favourite Macaroni and Cheese
A friend of mine had asked me a while ago if I had a go-to recipe for a gooey, tasty mac n cheese. At the time, I hadn’t, but I told her when I find it, I would let her know! Mac n cheese is one of my husband’s favourite side dishes. I’ve tried out so many different recipes – with squash, with one type of cheese, with many varieties of cheese. You name it! None of them were all that great. I often found them so heavy, that you didn’t need a lot in a serving, which meant tons of leftovers, which I didn’t find worked well the next day.
Over the Easter weekend this past year, I was looking to add a new side dish to my mom’s spread, as she always serves the same things. All great things, mind you, but I like trying new recipes, and what better time when there are lots of people around to try them out!
I came across this macaroni and cheese recipe and what I liked most about it was that the original recipe included ham! I thought this was perfect, as my mom was serving ham! So, I decided to omit the ham from the recipe and trusted that it would be the perfect accompaniment alongside the ham my mom was serving with our Easter dinner.
This dish is really easy to prepare. There’s really not that much in it. But, it had much more liquid than any other mac n cheese I had ever made. I will tell you, I was concerned about this at first. But, I put my trust in the chef who created this recipe, and carried on.
The original recipe calls for this dish to bake for 20 minutes at 450. Guess what?? This wasn’t long enough!!! The dish was still way too loose.
You can see from the picture above, that the top hasn’t browned enough. So much for trusting the chef!! I decided that I couldn’t keep the oven at 450, or the top would get too brown before the inside had a chance to solidify. I turned the oven down to 300 and let it bake for another 30 minutes. The results were perfect!
See??? Ooey gooey perfection. This behaved more like a scalloped potato (minus the potato!) recipe than it did mac n cheese. Which I thought only added to its appropriateness for Easter dinner.
You should make this. Kids love it and it has a slightly more sophisticated feel to it than some other mac n cheese recipes, which is nice for adults. Enjoy!
My Favourite Macaroni and Cheese
Ingredients
- Butter for greasing dish
- 1 package of broad egg noodles
- 2 cups heavy cream
- 2 1/2 cups whole milk
- 2 teaspoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups packed grated Fontina
- 3/4 cup packed finely grated Parmesan
- 3/4 cup packed grated mozzarella
Instructions
- Preheat oven to 450 degrees F.
- Butter a 13 by 9-inch baking dish and set aside. Cook the noodles in a large pot of boiling, salted water for about 5 minutes. Stir frequently as the noodles will clump together. Don't overcook them as they will continue to cook in the oven later. Drain well, but don't rinse.
- Whisk together the cream, milk, salt and pepper in a large bowl. Stir in 1 cup of Fontina, 1/2 cup of Parmesan, and 1/2 cup of mozzarella. Add the noodles and toss to coat. Transfer this to the baking dish. Top noodle mixture with the remaining cheese, spread evenly.
- Bake for 20 minutes, uncovered, at 450 degrees F. After this, turn the oven down to 300 degrees F and continue baking for 30 minutes or until the top has browned. Let stand for 10 minutes before serving.
Notes
Broccoli Slaw Summer Salad
Please don’t judge this recipe on my poor picture taking! I’m still learning! And, I was doing it quick, as dinner was about to be served!! I came across this recipe on Pinterest, and it is a keeper!!! It’s perfect for a picnic, a pot luck or lunch the next day…. You name it! It’s yum. We had it for lunch with BBQ chicken drumsticks AND for dinner with hamburgers and sausages. Happy Canada Day!!
Here’s what you need to do:
Slaw:
3/4 cup uncooked quinoa
1 1/2 cups water
1/2 cup slivered almonds
2 cups shredded broccoli slaw (purchased in the prepared salads area of most grocery stores)
Honey Mustard Dressing:
1/2 cup olive oil*
2 tablespoons lemon juice
2 tablespoons dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon honey
2 medium cloves garlic, finely minced
1/2 teaspoon salt and pepper
*the second time I made this, I used Grapeseed oil and it was just as good!
Rinse quinoa thoroughly before cooking. Add 1 1/2 cups of water to a pot with the rinsed quinoa. Bring to a low boil, medium high heat, with the lid off the pot. Turn temperature down to medium low until the water has evaporated. Shut off the heat and place the lid on the pot and let sit for at least 5 minutes. Fluff with a fork and let sit until ready to add to the salad.
Meanwhile, toast the almonds over the stove until they are lightly browned. Don’t leave these unattended! They can burn easily!!
Add all of your dressing ingredients into the bowl you intend to use for your salad. Toss in your slaw, quinoa and basil and toss to coat. Add in your almonds. Don’t worry if your quinoa is still warm. It won’t damage the slaw.
Enjoy!!
(Source: Adapted from: cookiesandkate.com)
Mom’s Honey Soy Chicken Wings
My Dad is a classical pianist. We grew up going to the symphony. When my Dad would have a recital, we often held the reception back at our house. It was always a packed house, and myself and my four siblings helped in the kitchen or as servers. Always on the menu were my Mom’s honey soy chicken wings. They were popular. My favorite, for sure.
They cook over the stove top, which I’ve always liked. But, I am liking it less nowadays. They take a little more time than those that cook in the oven. But, they are super easy, tasty and worth the time!
The recipe is super simple. Only 3 ingredients! Soy sauce, honey, and red wine.
You want to add equal parts honey and soy sauce to a medium/medium hot pan and use the wine to cut the sauce when it starts to get too gummy. I use a 1/4 cup each honey and soy sauce.
This picture is a good example of needing to add some wine. The honey and soy sauce will caramelize and adding a splash of wine will loosen it. Use the wine to loosen the sauce as often as you need until the wings are cooked.
These babies are done and ready to serve! Enjoy!!
(Source: Boss of the Apple Sauce)
Yummy Chicken ‘Stroganoff’
Guys, this dish is a new go-to!!! It’s soooooo satisfying to the palate, but so easy!!! Just account for the cook time, and this is a great weeknight meal!! A perfect Sunday dinner, though.
I’m still working on my photo quality. Don’t judge this dish on my poor picture-taking! It almost looks like a stroganoff, which in some ways, it is. But, also, not. The original recipe calls for sour cream, but I used plain yogurt, as that’s all I had. It was soooooo goood!! My 4 year old had seconds!!! The mustard flavor is really secondary. So, don’t be scared off if you hate dijon.
I’m in love with my newest Le Creuset pan. Look how good the chicken looks inside of it! I’m biased…
For the noodles, the original recipe calls for ‘super noodles’, and they sound delish! But, I didn’t have chicken bouillon on hand, so I couldn’t do them. I simply added butter and parsley to my egg noodles and that was plenty good! Although, I do plan to try the original method, if you don’t have all of the ingredients for the noodles, don’t let that stop you from cooking this chicken!
I PROMISE you will enjoy this dish.
Yummy Chicken 'Stroganoff'
Ingredients
- 6-8 chicken thighs boneless and skinless
- salt and pepper
- 2 tablespoons extra-virgin olive oil
- 1 medium onion chopped
- 8 ounces sliced mushrooms
- 3 cloves garlic minced
- 1 to mato chopped, juice and seeds removed (I used a beefsteak tomato)
- 1 tablespoon flour
- 1 teaspoon dried tarragon
- 1/2 cup white wine
- 1 cup chicken stock
- 1/4 cup dijon mustard
- 2 tablespoons sour cream or plain yogurt
- *Buttered egg noodles with parsley
Instructions
- Preheat oven to 350 F. Season both sides of the chicken thighs with salt and pepper. Heat 1 tablespoon of oil over medium-high heat and brown chicken on both sides, working in batches, if necessary, so that the chicken doesn't steam. Remove the chicken and set aside.
- Add remaining oil to the same pan, and sauté the onions till translucent, about 5 minutes. Add the mushrooms and cook down for about the same amount of time. Stir in the garlic and cook for one minute, stirring often. Add in the tomato and flour, and cook for about 1 minute, to cook off the flour flavor. Add the dried tarragon. Deglaze the pan with white wine, allowing it to cook, so that the alcohol can burn off. Return the chicken to the pan, and add your chicken stock. Cover, and place in the oven for 45 minutes (30 minutes covered and 15 minutes with the lid removed).
- When finished, remove the chicken from the pan and add the mustard and yogurt, and whisk until blended. Return the chicken to the pan, and spoon some of the sauce over the chicken, so that it is well coated. Serve with butter and parsley noodles.
- Enjoy!
Notes
Turkey Sausage and Arugula Pasta
I have been making this dish since I saw Giada making it on her Food Network show a few years ago. She tops this yummy sauce over baked potatoes, but I far prefer it served with pasta. This dish looks really similar to another dish I made, Cheesy Sausage Pasta, but it is very different. I just like to use shells as my pasta of choice. 🙂
There are many things that I like about this dish. It’s a great weeknight meal, because it comes together quickly. The sausage adds so much flavor on it’s own. It’s almost fool proof! You can easily switch out the arugula for spinach, should your local grocery store not carry it. Like I did this time around. I do prefer arugula, though, as it doesn’t go mushy as quickly as spinach. But, my daughter loves both, and that’s enough for me!
In a pinch, you can use pork sausage for this recipe, as it is more readily available, but be sure to drain off the fat. Sweet sausage is also much more kid friendly than the spicy variety. My daughter picked up on the spice in this dish right away when I couldn’t find sweet sausage, and she wasn’t as big a fan. So, I stick to the sweet stuff now.
The arugula or spinach will look like too much when you first add it to your dish. But, it will wilt down really quickly.
See? Mmmmm….this is yummy stuff.
Here’s what you need to do:
Turkey Sausage and Arugula Pasta
Turkey Sausage and Arugula Pasta
Ingredients
- 1 tablespoon olive oil
- 1 medium white or yellow onion diced
- 2 cloves garlic minced
- 1/2 tsp each salt and pepper
- 1 package of sweet turkey sausage about 4 or 5 sausages, casing removed
- 1 jar tomato basil sauce 2 cups
- 3 cups arugula or spinach
- 1/2 cup mascarpone cheese
- 1/2 cup grated parmesan cheese
- 1 pound pasta your choice of noodle
Instructions
- In a large skillet, sauté the onions in olive oil over medium high heat until translucent. Add minced garlic and salt and pepper and cook for 1 minute, stirring often. Add the turkey sausage and cook until the meat has cooked through. Add in the tomato sauce and arugula. Let the arugula cook into the sauce until it reduces in size. Add in the mascarpone cheese and stir till combined. Remove the skillet from the heat, and stir in the parmesan cheese. Add pasta into the sauce, and finish with more parmesan cheese.
- Enjoy!
Recent Comments