Thursday, September 27, 2018

Easy Oven Baked Short Ribs

 











 















There is nothing…..and I mean nothing….as delicious as slow cooked short ribs. Nothing.  Tender, succulent, fall off the bone perfection that just melts in your mouth with every bite.  I keep it as simple as I can and slow bake them in the oven first. Then I slather them down with a sauce to die for.  Guaranteed to get to get plenty of oohs and ahhs.































Easy Oven Baked Short Ribs

4-6 pounds meaty boneless beef short ribs
Lipton Onion soup
Beef broth
Salt and pepper

Preheat oven to 350 degrees.  






























Pat dry ribs with paper towel. Season the short ribs all over with salt and pepper and then arrange in baking dish. It’s okay if it is a tight squeeze. Pack them in.  Sprinkle each rib with a generous amount of the soup mix.































Next, pour your beef broth on top and all around the short ribs.  Make sure that ribs are wet with broth.

 




























Cover tightly with aluminum foil.  Bake for at least 3 hours. While ribs are cooking, make the sauce.





























NOTE:  This recipe can also be made in a slow cooker.  Turn the heat on high and slow cook for at least 6 hours.  












  













Sauce

1 cup ketchup
3/4 cup dark brown sugar, packed
1-1/2 tablespoons apple cider vinegar
1-1/2 tablespoons Worcestershire sauce
1-1/2 tablespoons Dijon mustard
1-1/2 teaspoons chili powder
3/4 teaspoons garlic powder
1/8 teaspoon cayenne pepper


Combine all of the ingredients for the BBQ sauce in a small bowl and stir until smooth.  Cover and refrigerate until ribs are done. Uncover ribs and make sure they are fork tender. Pour off excess drippings in bottom of dish.  

































Note: the meat will look unappetizing at this stage; don't worry, it will look much better when it’s finished.


































Next, spoon 1/3 of the sauce (about 1/2 cup) over the short ribs. Using tongs, flip the ribs over and spoon another 1/3 of the sauce over top. Reserve the remaining sauce to spoon over ribs later.

    






























Bake for 30 minutes more, uncovered until sauce is sticky. Transfer the short ribs to a serving platter. Spoon the reserved BBQ sauce over the short ribs and serve.











Photography is the property of and copyrighted to Welcome Home.

Thursday, September 6, 2018

Chicken Bacon Pasta Salad




















When you don’t really feel like cooking but still want something delicious and filling, why not go for a pasta salad with that left over rotisserie chicken you have in the fridge?  Tonight, I made a quick trip to my garden for a fresh ripe tomato and some green onions. Then a quick snip of some chives from my herb garden and I’m ready to begin!  

Chicken Bacon Pasta Salad

1 box of Rigatoni pasta
6 slices of bacon, chopped and fried
2 cups of chicken, cubed (I used a rotisserie chicken)
1 large tomato, chopped
2 spring onions, both green and white sliced





















Ranch Dressing

1/2 cup mayonnaise
1/2 cup sour cream
1 package (1 oz.) dry ranch dressing mix
1/2 teaspoon garlic powder
1/2 cup milk
1/4 cup chives chopped

In a medium bowl, whisk together the mayonnaise, sour cream, dressing mix, garlic powder and milk. Add in the chives and whisk until smooth and creamy.  Cover and keep in refrigerator until ready to use.



















Cut the bacon into bite sized pieces and fry until crisp.  Drain and set aside.

Cook the pasta according to package instructions. Drain very well in a colander.  Transfer the pasta to a large bowl.  Add the bacon, chicken, and tomatoes.  























Add the dressing and toss well.  Sprinkle with green onions and extra bacon.  YUM!























Photography is the property of and copyrighted to ©Welcome Home.

BLT Ham Sub























Because sometimes you want more than just an everyday ham sandwich, right?  Sometimes you want to create a masterpiece.  Just for you….because you’re special!  So you fry up some bacon, make your own special mayo, pick a big beef steak tomato from your garden and you begin to create!  Here's my idea of a masterpiece.

BLT Ham Sub

1 sub roll (Italian baguette, or any kind of roll you like)
1 tablespoon garlic mayo (see recipe below)
3 slices American cheese (or your favorite cheese)
1 large garden ripe tomato, sliced
Iceberg lettuce
6-8 slices of your favorite Deli Ham
6 slices of cooked bacon, drained

Split roll lengthwise and open like a book. Spread garlic mayo on both sides.  













Lay cheese slices on bottom half of roll. Top with Sliced tomato. Tear lettuce leaves and lay on top of tomato slices.  Top with slices of ham and strips of bacon.












Fold over roll, making sure to stuff the filling back in if they try to escape, and secure with toothpicks. Cut in half and serve.











Garlic Mayo

1 tablespoon mayonnaise
1 tablespoons sour cream
Pinch of garlic powder


In a small bowl, combine the mayonnaise, sour cream and garlic powder until smooth.  Spread on top of your bread or roll.   





















Photography is the property of and copyrighted to Welcome Home.