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Oven-Baked Baby Back Ribs
Tried, Tasted & True. These ribs are down right delicious, tender and fall off the bone. Talk about “Slap Yo’ Momma” good.
*Disclaimer* I would totally not advise that you slap yo’ momma. Unless you want to be in the hospital or for the most part, DEAD!
Now back to the subject at hand, RIBS! You must, I say you must try this recipe. Especially if you love ribs. It is foolproof and so easy to make. You will be soooo glad that you did. #YummyInMyTummy
Ingredients
- 2 racks baby back rib
- Favorite seasonings or dry rub
- Favorite barbecue sauce
Instructions
- Preheat oven to 225 degrees.
- Remove membrane from the back of the slab of ribs
- Season your ribs with Dale’s marinade, your favorite rib rub, grill seasoning, or simply salt and pepper.
- Place ribs, meat side down, in baking dishes.
- Cover the baking dishes with aluminum foil and place in the oven.
- If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
- Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
- Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
- Remove from oven and serve them up with a side of potato salad and some baked beans
Oven-Fried Pork Chops
We barely, more like hardly ever fry things in the Porter house. So when we fill the need to indulge our main go-to is pan-fried or oven-fried. And today I have for you a yummy, tasty and might I add juicy pork chop recipe that will blow your mind. Try it today and you’ll see what I mean.
Ingredients
- 4 pork chops, trimmed
- 2 tablespoons butter, melted
- 1 egg, beaten
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion pwder
- 1 cup herb-seasoned dry bread stuffing mix or Italian bread crumbs
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9×13 inch baking pan.
- Stir together egg, milk, salt, pepper, garlic powder and onion powder.
- Dip pork chops in egg mixture, coat with stuffing mix/Italian bread crumbs and place in pan.
- Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.
- Serve with your favorite side & Enjoy
Mason Jar Breakfast Parfait
I love breakfast but there are times when I don’t feel the desire to whip out the pot & pan. Or when I simply crave something other than my usual “Green Smoothie”. This recipe is a great way to eat on the go & still be healthy. It also makes for a perfect snack.
Ingredients
- 1 cup low fat Greek yogurt
- 1/2 cup granola, any variety
- 1 cup washed & cut seasonal fruit (blueberries, strawberries, figs, peaches, raspberries).
- 1 TBSP honey
- 1 pint size mason jar w/ lid
- spoon
Instructions
In a mason jar add the yogurt and then fruit. Drizzle honey on top. Add granola last so it stays crisp. (Optional: Sprinkle parfait with a little cinnamon). Don’t forget to grab a spoon.
Mason Jar Salad
Delicious lunches can be just a few easy steps away. All it takes is a trip to the grocery store, a couple pantry staples, some mason jars, and an hour of your time.
Why mason jars, you might ask? Despite the obvious cuteness factor, these jars will keep your greens fresher than fresh, they won’t stain, they’re BPA free, microwave and dishwasher safe, perfectly sized for salads for one, won’t leak, travel well, and are reusable. Convinced? Yes, I thought so!
There really are only two rules to the mason jar salad: Start with the dressing or sauce, and end with the lettuce and herbs. However you want to layer the rest of the ingredients—try different meats, beans, lettuces, cheeses, vinaigrettes, or sauces—is up to you (though I usually layer by weight so heavier items, like tomatoes, are on the bottom).
The best part is you can make five salads at a time, and they’ll stay fresh for the whole week—just grab and go on your way out the door! When lunchtime rolls around, you’ll be sitting pretty with your delicious salad ready to be shaken up.
To get you going, check out three of my favorite recipes, ingredients listed in layering order. Happy lunching!
Caprese Pasta Salad
2 tbsp basil pesto (homemade or store-bought)
1 cup cherry tomatoes
1 ½ oz fresh mozzarella, chopped into bite sized pieces
2 oz cooked penne pasta
½ cup fresh spinach leaves
½ cup fresh basil, chopped
Chickpea Salad
2 tbsp easy lemon vinaigrette (see below)
1 cup chickpeas
½ cup sun-dried or oven roasted tomatoes
¼ cup spring onion, chopped
¼ cup red onion, chopped
½ cup olives, chopped
¼ cup piquillo peppers, chopped
½ cup fresh spinach
Greek Pasta Salad
2 tbsp easy lemon vinaigrette (see below)
1 cup cherry tomatoes
¼ cup red onion, chopped
1 cup cucumber, chopped
½ cup feta, crumbled
2 oz rigatoni, cooked
½ cup mixed greens
½ cup fresh mint, chopped
Easy Lemon Vinaigrette
(will make enough for 3-4 mason jars)
Juice from one large lemon
½ cup olive oil
Good pinch of salt
Couple of grinds of black pepper
Shake all ingredients together in a small container.
Speaking of shaking, try to remember to leave room at the top of each jar. Don’t worry if you get a little over zealous (I usually am!) with your ingredients though—just shake the jar like crazy when you’re ready for lunch, eat a few bites, then shake some more once there’s a bit more room!
Cabbage Soup
Ingredients
- ½ head of cabbage, chopped
- 1 cup celery, diced
- 1 cup white or yellow onion, diced
- 1 cup carrots, diced
- 1 green bell pepper, diced
- 2-3 cloves garlic, minced
- 4 cups chicken broth
- 14 oz can basil, oregano, garlic diced tomatoes
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon red pepper flakes
- few shakes of black pepper
- ½ teaspoon salt (optional)
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add celery, onions, bell peppers, and carrots.
- Saute until slightly tender.
- Stir in garlic.
- Pour in chicken broth.
- Stir in tomatoes and cabbage.
- Bring to a boil and then reduce heat.
- Cook until cabbage is tender.
- Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
- Taste broth and adjust seasoning if needed.
- Serve and enjoy!
Porter House Russian Tea
I love myself some tea. Tea in the morning. Tea in the noontime. Tea at night. So today my friends I thought that I would share a recipe with you that takes me back to my childhood. As I type I can vividly see momma in the kitchen whipping up a pot of this tea on a cold winter’s morning. Little did I know back then it was so easy to make. But that didn’t matter to me. All I knew was Meca like and that it was my absolute FAVORITE. So get that kettle a brewing; It’s time for high-tea.
Ingredients
- 1 cup Tang or powdered orange-flavored drink mix
- 1/2 cup powdered lemonade (such as Country Time)
- 1/4 cup unsweetened instant tea
- 1/4 cup sugar
- 1/4 heaping teaspoon ground cloves
- 1/2 heaping teaspoon ground cinnamon
Instructions
- Mix ingredients together and keep in tightly covered jar. Use approximately two heaping teaspoons for one 10 oz. cup of tea.
*CHEF’S NOTE – If the final product doesn’t taste sweet enough for you, simply add up to another 1/4 cup of sugar to the mix.
Porter House Frito Chili Pie
Ingredients
- 1 pound lean ground turkey
- 1 package McCormick Mild Chili Seasoning Mix
- 1 (26 – 28 ounce) can of Rotel diced tomatoes, undrained
- 1 (26 – 28 ounce) can of tomato sauce
- 1 (8 ounce) can seasoned black beans, drained
- 1 (8 ounce) can mild chili beans, undrained
- Salt, Pepper, Garlic Powder & Onion Powder
- Toppings (Fritos, shredded cheese, chopped onions and sour cream)
Instructions
1. Season ground meat with salt, pepper, onion powder and garlic powder. Brown meat in large pot on medium-high heat. Drain fat. Return drained meat back to pot and add chili seasoning. Stir to coat meat evenly.
2. Stir in diced tomatoes, tomato sauce and beans. Bring to boil. Reduce heat to low; cover and simmer for 15 – 20 minutes, stirring occasionally. Serve with assorted toppings.
Chicken Tortilla Soup
Ingredients
- 3 tablespoons butter
- 1 teaspoon minced garlic
- 1 medium onion, finely chopped
- 2 tablespoons all-purpose flour
- Three 14-ounce cans chicken broth
- 4 cups half-and-half
- One 10.75-ounce can cream of chicken soup
- 1 cup prepared salsa, mild or spicy
- 4 boneless, skinless chicken breasts, boiled, drained and shredded
- One 15-ounce can black beans, drained
- One 15-ounce can kidney beans, drained
- One 15-ounce can whole kernel corn, drained
- 2 teaspoon ground cumin
- One 1.27-ounce packet fajita seasoning
- One 16-ounce bag tortilla chips
- 8 ounces Monterey Jack, grated
- 8 ounces sharp Cheddar, grated
- 1/2 cup sour cream
Directions
1. Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes.
2. Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.
3. Serve & Enjoy!
Recipe Adapted From: Trisha Yearwood Southern Kitchen
Monterrey Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 c. bar-b-que sauce
- 1/4 c. real bacon bits
- 1 c. colby and jack cheese, shredded
- 1 (14 oz.) can Rotel tomatoes, drained (canned with green chilies added)
- sliced green onions
- pepper
Instructions
1. Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no long pink (we used our George Foreman grill) and place on baking sheet covered with foil. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).
*CHEF”S TIP – Wanna take this dish to the next level? How about marinating the chicken with this simple recipe.
Marinade: 1/4 c. olive oil, 2 T. soy sauce, 2 tsp. McCormick Montreal Steak Seasoning. (Only marinade for about a half hour or the meat gets too salty.)
Sweet and Sour Chicken
Chicken Breading:
- 3-5 chicken breast
- salt and pepper
- 1 cup cornstarch
- 2 eggs, beaten
- 1/3 cup canola oil
1. Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper. Dip chicken into cornstarch and coat all the way and then into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a 9×9 but 5 chicken breasts fits better in a 9×13.
Sauce:
- 3/4 cups sugar
- 4 Tablespoons ketchup
- 1/2 cup white distilled vinegar
- 1 Tablespoon soy sauce
- 1 teaspoon garlic salt
1. Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.
I Am Lady Fab 