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.  



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.
Print Friendly and PDF

Thursday, September 06, 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.
Print Friendly and PDF

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.
Print Friendly and PDF

Sunday, August 26, 2018

Buttermilk Fried Chicken Nuggets

Because sometimes you just need a nugget or two or three or a dozen. And because sometimes you don’t want to go through a fast food line to get less than mediocre nuggets. And because sometimes you want good homemade old fashioned wholesome food without all those chemicals.  Because sometimes a few nuggets now and then just make you happy.

Buttermilk Fried Chicken Nuggets

2 boneless skinless chicken breast
1 cup buttermilk
1-1/2 teaspoons salt
1/8 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika

1-1/2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1-1/2 teaspoons baking powder
3 tablespoons buttermilk

Pat the chicken breast with paper towels to remove moisture. Using a sharp knife, cut the breast into chunks.  

Pour the buttermilk into a deep bowl and add in the salt, pepper, garlic powder, cayenne and paprika and stir well.  Add in the chicken and stir to coat in the marinade.  Cover and refrigerate overnight or at least for four hours.

Remove the chicken from the refrigerator when ready to fry.  In a large shallow bowl, combine the flour, salt, pepper, garlic powder, paprika and baking powder. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is doughy and clumpy. 

Place a few nuggets into the flour mixture turning them to coat thoroughly. Press down on the breading to make sure it adheres to the nuggets and place them on a plate.  Once you have dredged all the nuggets you are ready to fry.

Heat about 1-2 inches of vegetable oil in a large heavy skillet over medium heat.  When the oil is sufficiently heated, begin cooking the nuggets a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy, remove them to a paper towel-lined plate.  Serve with your favorite dipping sauce. Yum!

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

Shrimp in Tomato Basil Cream

So good. The perfect comfort food. Served with a side salad and some crusty Italian bread….what more could you want? This is so creamy and melt in your mouth delicious. Loaded with sun dried tomatoes, spinach and basil.  AMAZING!!!

    Shrimp in Tomato Basil Cream

3 cups cavatappi pasta
1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
Kosher salt and freshly ground black pepper, to taste

1/4 cup unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup vegetable broth, or more, as needed
1 teaspoon dried basil
1/2 cup heavy cream, or more, as needed
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
3 cups baby spinach, roughly chopped

Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.  Place shrimp onto the prepared baking sheet. Add olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside. 

To make the tomato basil cream sauce, melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in vegetable broth and basil.  Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, sun dried tomatoes and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Stir in spinach until it begins to wilt, about 2 minutes.  

Stir in pasta and shrimp, and gently toss to combine.
Serve immediately.

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