Nancy’s Melt in Your Mouth Barbecue Ribs

Beth's-Melt-in-Your-Mouth-B

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My good friend Nancy clued me in to how to cook ribs. These killer ribs were easy to prepare and cook. I can’t wait to have people over for a barbecue. I will now be the rib king. These can be done with baby back or regular pork ribs.

So easy and the results blew me away. If you love ribs, then this is the way to go. I know I won’t ever have to look for a new recipe after trying this one.

Nancy’s Melt in Your Mouth Barbecue Ribs

Ingredients

4 lbs pork ribs
3⁄4 cup light brown sugar
1 teaspoon hickory smoke salt
1 tablespoon paprika
1 tablespoon garlic powder
1⁄2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray)

Directions

Preheat your oven to 300 degrees f.

Peel off the tough membrane that covers the bony side of the ribs.

Mix together the sugar and spices to make the rub. Apply the rub to ribs on all sides. Lay ribs on two layers of foil, shiny side out and the meaty side of the ribs down.

Lay two layers of foil on top of the ribs and roll and crimp edges tightly, edges facing up to seal.

Place on a baking sheet and bake for 2-2 1/2 hours or until the meat is starting to shrink away from the ends of the bone.

Remove from the oven and heat the broiler.

Cut the ribs into serving sized portions of 2 or 3 ribs. Arrange on the broiler pan, bony side up. Brush on the sauce. Broil for 1 or 2 minutes until the sauce is cooked on and bubbly. Turn the ribs over and repeat on the other side.

Alternately, you can grill the ribs on your grill to cook on the sauce.

Enjoy!

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Recipe based on one by Not-2-Sweet
Photo by Kristy

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Oven-Fried Chicken Chimichangas

Oven-Fried Chicken Chimichangas is a fast and healthier way to serve Chimichangas other than the traditional deep fried. These are very good, and you may dress them up to you own preference.

Oven-Fried Chicken Chimichangas

This is a favorite at my house. I love using this recipe with the remainder of store bought rotisserie chickens.

A green chile sauce is sometimes nice instead of the picante sauce.

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Oven-Fried Chicken Chimichangas
Ingredients
  • 2/3 cup picante sauce or 2⁄3 cup your favorite salsa
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano leaves crushed
  • 1 1/2 cups cooked chicken chopped
  • 1 cup shredded cheddar cheese
  • 2 green onions chopped with some tops (about 1/4 cup)
  • 6 8 inch flour tortillas
  • 2 tablespoons margarine melted
  • shredded cheddar cheese for serving
  • chopped green onion for serving
  • picante sauce for serving
Instructions
  1. Preheat your oven to 400 degrees F.
  2. Mix the chicken, picante sauce or salsa, cumin, oregano, cheese and onions. Place about 1/4 cup of the chicken mixture in the center of each tortilla. Fold opposite sides over filling.
  3. Roll up from bottom and place seam-side down on a baking sheet.
  4. Brush with melted margarine.
  5. Bake at 400°F for 25 minutes or until golden.
Recipe Notes

Garnish with additional cheese and green onion and serve salsa on the side.

Enjoy!

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Recipe based on one by Miss Annie
Photo by SharonChen

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Minnesota Tater Tot Hot Dish

Minnesota Tater Tot Hot Dish is filling, cheap to make, and delicious. A definite kid pleaser. This is my friends mom’s recipe, the same one that she used to make for her, she says, when she was little.

Minnesota Tater Tot Hot Dish

This is a great and simple recipe. If Minnesota is famous for one thing, it’s hot dish. You might know it better as casserole, or something like that, but in Minnesota, it’s hot dish.

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Minnesota Tater Tot Hot Dish
Ingredients
  • 1 lb ground beef
  • 1 1 lb package tater tots
  • 2 10 ounce cans condensed cream of mushroom soup
  • 1 14 ounce can vegetables (or 2 cans, whatever kind you like, I like sweet corn, my mom uses green beans)
Instructions
  1. Preheat oven to 350 degrees.
  2. While the oven is preheating, brown the ground beef (seasoning to taste as you cook) and drain off the grease.
  3. Spread the beef in the bottom of a 2 1/2 quart baking dish. Drain the liquid off the vegetables and spread them over the meat.
  4. Using a rubber spatula, spread the cans of soup over the top of the vegetables and meat. Use the soup as is, straight from the can. Do NOT mix it with anything.
  5. Arrange a layer of tater tots over the top of that.
  6. Bake, uncovered, at 350 degrees for 50 minutes. Top with your favorite variety of shredded cheese as you serve.

Enjoy!

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Recipe based on one by Buffington
Photo by Dine & Dish

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Black Bean & Corn Salad – Easy & Delicious

This Black Bean & Corn Salad is so delicious and so easy to make. It’s a great dish for whipping up quickly. It can be used as a side dish or salsa.

 

I like to serve it with carne asada, tortillas, and guacamole.

Soooo quick and easy recipe to prepare! Make it once and I think it will make it into your regular rotation.

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Black Bean & Corn Salad
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Black Bean & Corn Salad
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Easy to make and tastes great. You'll love this Black Bean & Corn Salad

Course: Side Dish
Cuisine: Mexican
Keyword: Black Bean & Corn Salad
Servings: 4
Calories: 225 kcal
Ingredients
  • 1 15 ounce can black beans, drained
  • 1 10 ounce can corn, drained
  • 1 to mato chopped
  • 1/4 cup fresh cilantro chopped
  • 1/8 cup red onion chopped
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
Instructions
  1. Combine all ingredients in a bowl. Refrigerate until ready to serve.

 

Enjoy!

Up Next: 

Mexican Fire Rice – Spicy Rice & Sausage

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Recipe based on one by Kathy 🙁
Photo by Boomette

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Southwestern Pasta Salad

Southwestern Pasta Salad is a perfect side dish. Everybody loves it. I made it recently and it was the first time I’ve ever used buttermilk in a pasta salad and I was quite impressed.

Southwestern Pasta Salad

I love the flavor, just the perfect hint of the salsa. Oh, a generous sprinkle of cayenne pepper for me. I like spicy!

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Southwestern Pasta Salad
Ingredients
  • 8 ounces bow tie pasta or pasta of your choice
  • 2 hard boiled eggs chopped
  • 1/2 cup celery chopped fine
  • 1/4 cup fresh salsa homemade or the refrigerated variety sold in the produce section
  • 2 scallions chopped
  • 1/4 cup buttermilk
  • 1/4 cup Miracle Whip or mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper
Instructions
  1. Cook the pasta in salted boiling water until tender. Drain the pasta and rinse with cold water.
  2. Combine all the remaining ingredients in a large bowl. Add the pasta and stir until the pasta is coated.
Recipe Notes

Refrigerate at least an hour before serving.

Enjoy!

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Recipe based on one by PanNan
Photo by Calee

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Baked Buffalo Chicken Breasts

These Baked Buffalo Chicken Breasts are as good as buffalo chicken wings without all of the mess. While this recipe will never replace wings, I think it is a good recipe when you want something spicy and can’t get out to get wings.

Buffalo Chicken Breasts

Soooo good. Buffalo chicken breasts that taste so much like real fried buffalo chicken…in my opinion even better!

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Baked Buffalo Chicken Breasts
Ingredients
  • 4 4 ounce chicken breast halves
  • 1/4 cup hot sauce
  • 1 tablespoon vinegar
  • 1 tablespoon butter melted
  • 1/2 teaspoon celery seed
  • 1/8 teaspoon pepper
  • 1/2 cup blue cheese dressing
Instructions
  1. Preheat oven to 400 degrees.
  2. Spray a skillet with cooking spray. Add the chicken and cook 4 minutes each side until browned.
  3. Place the chicken in an 11 x 7 baking dish coated with cooking spray.
  4. Combine the hot sauce and the next 4 ingredients. Pour over the chicken and bake uncovered for 25 minutes. Serve with dressing.

Enjoy!

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Recipe based on one by Jazz Lover
Photo by Dine & Dish

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Crock Pot Beef Beer Brisket

Awesome! Awesome! Doesn’t get much easier. This Crock Pot Beef Beer Brisket is extremely easy to put together and tastes great. The sauce comes out sweet and tangy.

Crock Pot Beef Beer Brisket

This is now my one of my family’s favorite meal… I have made it many times and never have leftovers…. great great meal

You can put this together the night before and plug it in first thing in the morning.

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Crock Pot Beef Beer Brisket
Ingredients
  • 3 1/2 - 5 pound beef brisket trimmed of excess fat
  • 12 ounces dark stout beer such as Guinness or a similar dark stout
  • 8 ounces tomato sauce
  • 3/4 cup packed light brown sugar
  • 1 small chopped onion
  • 3 garlic cloves minced
  • 1 teaspoon thyme
  • 1 tablespoon parsley
  • 1/2 teaspoon black pepper
  • salt if needed, to taste
Instructions
  1. Place the brisket into slow-cooker.
  2. In a bowl, mix together all the remaining ingredients; pour over the beef in the slow-cooker.
  3. Cover and cook on low for about 8 hours or until desired doneness is reached.
Recipe Notes

Let rest before slicing; serve with juices.

Enjoy!

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Recipe based on one by and photo by *Parsley*

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Paula Deen’s Veggie Pancakes

I love this recipe for Paula Deen’s Veggie Pancakes. But I’ve never had a Paula Deen recipe I didn’t love! These are very easy to make, hold together beautifully and make a nice presentation.

Paula Deen's Veggie Pancakes

They have the perfect little crunch.

I think the recipe is great as is but feel free to play around a bit with some other spices to give it a little extra kick and adapt to your families tastes.

Great dish. Very quick and easy for a week night meal.

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Paula Deen's Veggie Pancakes
Ingredients
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon teaspoon salt
  • 1/4 teaspoon teaspoon pepper
  • 1 egg
  • 1/4 cup milk
  • 1 cup grated carrot
  • 1 cup grated zucchini
  • 2 green onions sliced
  • 2 tablespoons oil
Instructions
  1. In a mixing bowl stir together the flour, baking powder, salt and pepper.
  2. In another bowl, beat together the egg, milk, carrots, zucchini, and onions. Add this to the dry ingredients and stir until combined.
  3. Using a large skillet, heat 1 tablespoon of oil over medium heat. Pour the batter by tablespoons into the pan, making a few pancakes at a time. Cook about 2 minutes on each side until golden brown.
  4. Add the remaining oil to the pan as needed.

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Recipe based on one by JoJoStar
Photo by Calee

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Rachael Ray’s Spicy Peruvian Chicken

OMG, Rachael Ray’s Spicy Peruvian Chicken should be right up there in the top chicken recipes in the world-it’s SO good! The spices are what makes this such a great dish.

Spicy Peruvian Chicken

The chicken has a really nice smoky flavor!

The smoked paprika and chipotle add the smoky flavor to the dish. The spices are really flavorful but not really hot.

I think the marinade would work well with pork or salmon and highly recommend this simple, stunning recipe!

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Rachael Ray's Spicy Peruvian Chicken
Ingredients
  • 8 chicken thighs bone in
  • salt and pepper
  • 1 chipotles in adobe pepper chopped
  • 2 red fresno chiles chopped
  • 6 garlic cloves chopped
  • 1 tablespoon fresh oregano or 1 tablespoon marjoram leaves
  • 4 bay leaves fresh if available
  • 2 limes zest and juice
  • 1 tablespoon sweet paprika smoked
  • 1/4 cup olive oil plus
  • 1 tablespoon olive oil divided
  • 2 teaspoons cumin seeds
  • 1 tablespoon sugar
  • 1 cup chicken stock
  • mint leaf to garnish
  • cilantro leaf to garnish
Instructions
  1. Place the chicken in a shallow dish and season with salt and pepper.
  2. In a food processor, process the chilies, garlic, oregano or marjoram, bay, lime zest and juice, paprika and about 1/4 cup olive oil into a paste. Slather all over the chicken pieces, coating them evenly. Chill several hours or overnight.
  3. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the cumin seeds and swirl a few seconds to toast then add chicken pieces and lightly brown, 10 minutes.
  4. Sprinkle the sugar over the chicken and add the stock. Partially cover and cook 10 minutes more.
Recipe Notes

Toss with mint and cilantro, and serve with mashed potatoes alongside.

Enjoy!

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Recipe based on one by Linky
Photo by loof

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Chipotle Pork Roast

This Chipotle Pork Roast is a little bit spicy, a little bit sweet but it’s moist, tender and very flavorful! It’s without a doubt a company worthy recipe.

Chipotle Pork Roast

I just love the wonderful taste of the pork with the mild heat, the sweet and the garlic mix.

It’s one of the best roasts I’ve ever made. One of those dishes you just have to make again.

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Chipotle Pork Roast
Ingredients
  • 2 lbs boneless pork roast
  • 1/3 cup olive oil
  • 2 chipotle chiles
  • 1/3 cup brown sugar substitute
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoons soy sauce
  • 1/2 cup water
Instructions
  1. Place the pork roast in baking dish.
  2. In a separate bowl, assemble the remaining ingredients, stir well. Pour the marinade over the roast, cover and place in the refrigerator for at least 1 hour.
  3. In a preheated oven, cook at 500 degrees for 10 minutes, then reduce heat to 300 degrees. Cook until roast reaches an internal temperature of 170 degrees.
Recipe Notes

Allow to cool five minutes before serving.

Enjoy!

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Recipe based on one by Elizabeth Fullerton
Photo by Pam-I-Am

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