Easy Recipes For Those Who Like To Cook and Bake
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GetGrillingAmerica #CollectiveBias
These meaty, fall off the bone, tender, and juicy ribs will be a hit at your next Barbeque.
These ribs are the best that I have ever tasted. The rub combined with sauce makes a zesty flavorful rib, it’s lip-smacking delicious!
Easy to make Southern Sticky Ribs using Smithfield® Extra Tender Pork Back Ribs are perfect to make when barbecuing.
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This post was sponsored by Ling Ling, all opinions expressed in my post are my own.
When I was growing up, our neighbors would invite me for play dates with their 5 girls. We would play and do our school work together, and I loved helping them with cooking and baking. Their Mom would make an incredible Bibimpap Beef Fried Rice.
I wish that I could remember how to make it…. so when I tasted Ling Ling Bibimpap Beef Fried Rice, I couldn’t believe it! It tasted just like my friends Mom would make! The memories started to flash back to when I was young and those amazing flavors came through! You don’t need to add anything to this rice, it is delicious!
If you are on a tight schedule, go ahead and microwave it. It is also so easy to heat in a skillet, I love how it caramelizes in a skillet.
I served the Ling Ling Bibimpap Beef Fried Rice with Asian Pineapple Ribs. I created the marinade sauce with only a few simple and delicious ingredients.
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Thanks to Hannaford for sponsoring this Easy Skillet Lasagna recipe post. All opinions are 100% my own.
Easy Skillet Lasagna: Get all of the flavors of a meaty, cheesy baked lasagna in less than half the time with this simple, yet delicious one-pan meal!
Lasagna can take many hours to make, but not with this recipe. You can have it on your table in under 45 minutes. Hannaford brand ingredients can also keep you under your budget.
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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GetGrillingAmerica #CollectiveBias
Lip smackin’, finger lickin’, tender on the bone Pineapple Sweet Ribs. These meaty ribs are so moist and delectable. Wonderfully addictive ribs with a simple rub and flavorful glaze.
I can’t believe how delicious these ribs turned out! My mouth is watering just looking at these Pineapple Sweet Ribs. They are cooked over a charcoal grill, bringing out an incredible flavor. There is no reason to be intimidated, it’s so easy to grill ribs! Smithfield Extra Tender Ribs is my secret weapon to perfect ribs every time.
We have gone from spring to full Summer weather with much warmer temps than usual. It’s supposed to be in the 80’s today! The unofficial start to Summer is almost here, Memorial Day is right around the corner. It’s time to get your grill ready for summer parties.
My favorite tips and techniques for grilling ribs:
It makes me happy that I can get quality meat right in my local Walmart meat case.
Smithfield Fresh Pork Ribs are hand-trimmed, extra tender and juicy.
Make sure to visit Smithfield’s Get Grilling America ! YOU CAN WIN $5,000 cash plus multiple prizes throughout the summer!
Smithfield Extra Tender fresh pork is more tender and juicy, so no matter what the level of experience you have in the kitchen or on the grill, their pork is sure to impress.
How to make Pineapple Sweet Ribs:
Build a fire ( a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the coals register 250 degrees, place the ribs meat side up on the grill over the empty space. Close the cover, and cook with the indirect heat for 2 1/2 hours, adding coals as needed to maintain 250 degrees.
Rub Sweet Smoked Paprika all over the ribs.
Then rub Pineapple Preserves all over the ribs, front and back.
Place the rubbed ribs on the grill at a temperature of 250°F degrees. Smoke the ribs at 225°F to 250°F for 2 1/2 hours.
While the ribs are cooking, make the pineapple glaze in a saucepan over the stove.
After ribs have reached an internal temperature of 210 degrees F, add Pineapple Glaze with a silicone brush.
Allow cooking on the grill for another 30 minutes. The pineapple glaze caramelizes into a crusty brown finish.
The flavor is amazing! Juicy and saucy!
Allow the ribs to brown, keep an eye on the ribs so that they don’t catch on fire. Turning as needed. Keep the lid off.
Enjoy these scrumptious meaty ribs!
Be a Grill Master in your own home. Check out how World Champion Grillmaster Tuffy Stone makes his ribs with a Tomato Chipotle Glaze!
If you don’t know about Tuffy Stone, he is a classically-trained French chef, television personality, and accomplished pitmaster. He has been a judge and host on the Destination America reality television show BBQ Pitmasters since 2009.
Tuffy founded the “Cool Smoke” professional barbecue team and co-owns four Q Barbeque restaurants and Rancho T restaurant in Richmond, Va.
He has earned the Grand Champion titles in nearly every major barbecue competition including the American Royal World Series of Barbecue (2013 & 2014), Jack Daniel’s World Championship Invitational Barbecue (2013 & 2015), and the Kingsford Invitational (2015).
For more information about Smithfield®: Facebook, Twitter, Pinterest, Instagram, YouTube and Smithfield website
Nettie Moore is the cook, baker, photographer and designer behind Moore or Less Cooking Food Blog. Nettie is a self- trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now lives with her artist husband. Follow Nettie on her blog, Moore or Less Cooking, or on FACEBOOK | TWITTER | GOOGLE+ | PINTEREST | BLOGLOVIN |INSTAGRAM|
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HogWildThrowdown #CollectiveBias The following content is intended for readers who are 21 or older.
Maple Chipotle Grilled Ribs are finger lickin’, bone suckin’, melt in your mouth ribs! These are the best ribs that I have ever had. They are cooked over charcoal and are so meaty and tender! The glaze is absolutely delicious, with a bit of a kick, but not overly spicy.
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Need a dip in a hurry! This Easy Cheesy Zippy Sausage Dip will be a great crowd pleaser! Using simple and delicious ingredients, this dip can be ready in under 15 minutes!
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This post is sponsored by Moore’s Marinade’s. All opinions expressed are my own as always.
My kids request ribs every Christmas! I always ask if they would like a ham or turkey? No, they would love ribs! So I tried this recipe from Moore’s Marinade which was out of this world delicious! I marinated Country Style ribs which are so much meatier than Baby Back Ribs. Each rib is perfect as one serving, there is plenty of meat on these ribs. The marinade is so delicious and the pineapple is a wonderful addition. No knife needed! The meat just falls off of the bone.
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KALE is a trendy vegetable right now. Why??? Because, it really is an amazing vegetable that is one of the healthiest vegetables that you can eat, plus it tastes fantastic in soups, eggs, salads, as a side dish, as a chip, in smoothies and especially in soups. I have teamed up with Nature’s Greens because I like that they are a family run business and I like their products. Nature’s Green has a program called KALE UP! They have new and delicious recipes each month and they have a wonderful selection of beautiful vegetables including the very popular: Kale.
Nature’s Green is a family owned company, that has been in business for 85 years. They are way ahead of the times. I have been eating kale for many years and I am just now learning about the benefits of kale, it is a happy food, there is a natural chemical in kale that makes you happy. I think I will try to incorporate kale in most things that I eat.
When I told my girlfriend, who is a wonderful cook and very health conscious, who I have seen eating kale almost every other day, that I was looking for delicious KALE recipes, she stopped by my home to give me a copy of her newest find, “The Fifty Shades Of Kale”! Did you know that kale is sexy??? Oh yes it is, all of these recipes are very steamy!
One recipe that stopped me in my footsteps was the Kale, Sausage and White Bean Soup. I had most of the ingredients, one of the reasons why it caught my eye, plus it looked delicious. I started sauteing vegetables as soon as I saw the recipe!
I am seeing KALE everywhere! In smoothies, in pasta, as chips, in desserts, in cocktails, you name it! Why not?? It is a wonderful vegetable that is so versatile and so good for you! I have been growing it in my vegetable garden because it is hearty and just tastes delicious. I usually grab spinach as my vegetable, but today I am using KALE for this wonderful recipe! It has been very cold here in Maine and I wanted something hearty like a soup that was simple to make, but full of flavor. I love beans in soups and thought the addition of Israeli Couscous would be perfect, almost like a pasta e fagioli soup ( bean and pasta soup) The extra step was worth it. Hubs went back for three heaping bowl’s!
Kale, Sausage and White Bean Soup
INGREDIENTS:
2 Links hot Italian pork Sausage, cut into 1-inch chunks
1 Tablespoon Extra Virgin Olive Oil
1 Red Onion, chopped
4 Garlic Cloves, sliced
One 10 ounce bunch of Kale, trimmed and chopped ( about 10 cups )
2 quarts Chicken Broth
One 15-ounce can Cannellini Beans, drained and rinsed
Israeli Couscous
water and EVOO ( for the couscous)
1 Tablespoon chopped fresh Rosemary leaves
1/2 teaspoon fennel seeds
1/2 cup grated Parmesan Cheese
METHOD
Place sausage in a large sauce pan over medium heat, drizzle with olive oil and toss to combine. Increase the heat to high and cook, stirring, until browned, about 4 minutes. Add the onion and cook for 3 to 4 minutes, until it starts to soften. Add the garlic and cook, stirring often, until fragrant, about one minute. Toss in the kale and stir to combine. Add the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 to 17 minutes, until the liquid has slightly decreased and the broth is flavored by the sausage. Add the beans, rosemary, and fennel seeds and stir to combine. Cook for 1-2 minutes to warm the beans. In a separate sauce pan, cook Israeli Couscous according to directions. Add to soup when done. Serve immediately sprinkled with the cheese.
Serves 8
This post has been sponsored by Nature’s Green’s but all opinions are my own.
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Nibbles By Nic
The weather has been unpredictable. The first day of 21 degrees sent me into shock mode, it was just 60 degrees last week. How could winter be here already? Oh yeah, it’s Maine. I keep forgetting. Like the first year we lived here there was 3 feet of snow the week before Halloween. I really had to question our choices. Oh my God, what have we done? But the years have gone by and that hasn’t happened again, so here we are almost in the middle of November, it is so mild and beautiful. The leaves are still on the trees and I am feeling thankful for this.
This is a great Slow Cooker recipe that is full of flavor and my whole family gave it a big thumbs up. It’s a recipe that I will be making again.
Pepperoncini Beer Pork
Ingredients
2 Tablespoons Olive Oil
5 pounds Pork Roast, Any Cut, Bone-in Or Boneless
1 bottle (12 Oz. Bottle) Beer
1 jar (16 Oz.) Pepperoncini Peppers (Greek Salad Peppers)
1 teaspoon Salt
1 whole Onion, Sliced Or Diced
2 cloves Garlic, Minced
1 Tbsp Italian Seasoning
Directions
Heat a skillet or pan to medium-high, add olive oil and sear the whole pork roast on all sides. Place roast and any drippings in a large slow cooker. Pour the beer and the entire jar of pepperoncini with liquid over the roast. Sprinkle with salt, seasoning and layer onions and garlic on and around the roast. Cook on low for 12 hours.
Serve over Brown rice, pasta or Potatoes.
This recipe works well with beef, chicken or turkey.
Recipe semi adapted from The Tasty Kitchen
I really miss authentic Mexican cuisine. Having grown up in Los Angeles, you can find that the worst hole in the wall looking restaurant serves the most fabulous tacos, tamales, enchiladas and soups. I have been missing my hometown and thought that a Pork and Green Chile Soup with a side of cornbread would make me less homesick. I was right. The perfect combination of tender pork with tomatillos, green chiles and cilantro can make me sing from the hills, well maybe not the hills but at least from my kitchen.
Serves: 6
Ingredients:
2 lbs pork loin
1 container low salt Chicken Broth
I can crushed tomatoes
1 1/2 lbs tomatillos, husks removed, chopped
1/2 bunch cilantro, chopped
1 jalapeno, seeded and minced
2 medium poblano chiles, seeded and chopped
1 bell pepper, seeded and chopped
1 large onion, diced
4 garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon fresh ground black pepper
1 teaspoon dried oregano
1 Ripe Avocado sliced for garnish
Sour cream for garnish
Shredded jack cheese for garnish
Directions:
Remove excess fat from the pork loin. Place pork loin in crockpot, add all ingredients except for cilantro, sour cream, and avocado into a in a 4 quart crockpot. Stir well.
Cook on low 6-8 hours or on high 3-4 hours. Serve soup with a couple slices of Avocado, shredded jack cheese,cilantro and a dollop of sour cream.
Recipe slightly adapted from Food.com
SouthernKitchen.com