Line a baking sheet with foil, I also used parchment paper. Put seasoned ribs on baking sheet & cover with more foil. Bake at 300° for approximately 2 hours, depending on size of ribs. Remove foil covering ribs, brush with favorite BBQ sauce, change oven to broil, broil until bubbly & getting charred spots, flip over & repeat. Yumm! 😋😁😍
I season boneless skinless chicken breasts with abodo seasoning, chile powder, cumin, garlic powder, onion powder, Salt & Pepper 🌶 😋 Cook in skillet with a tbsp or so of oil (6-8 minutes per side), transfer to plate; sauté onion and bell pepper with a little seasoning, slice chicken and return to skillet with veggies. Serve on warmed flour tortillas…with favorite toppings, like sour cream, avocado 🥑 , squeeze of lime, favorite salsa and/or pickled red onion.
Dirty rice is a traditional Louisiana Cajun dish made from white rice which gets a “dirty” color from being cooked with small pieces of chicken livers, along with pork, beef or chicken, green bell pepper, celery, and onion, and spiced with cajun seasoning and black pepper. Parsley and chopped green onions are common garnishes.
HOW TO MAKE DIRTY RICE IN 3 EASY STEPS!
Dirty Rice is an easy recipe to make in just 30 minutes and it only takes one pot! You gotta love that!
Brown meat, drain excess grease. Add vegetables and sauté until tender.
Add in seasonings, rice and chicken broth and bring to a boil.
Lower the heat and simmer for about 20 minutes, until rice is cooked. Serve!
I transferred browned ground meat (at least a pound) to plate on paper towel… while I sautéed the “holy trinity” ➡️ onion (1/2 or small whole), celery (1 large stalk) & green pepper (1/2 or 1). Then added meat back into veggies, add a couple cloves minced garlic, chopped roasted red peppers, cajun seasoning (tbsp or to taste), S&P (tsp each?), dash crushed red pepper flakes or cayenne, rice (1 1/2 cups) and broth (3 cups; I used beef & a little bit of chicken bouillon), bring to boil, reduce to simmer, cover and cook 20 to 23 minutes. Taste for seasoning adjustment. Serve topped with chopped parsley or scallions (optional) and if a wuss like me…serve with dairy (sour cream, yogurt, glass of MILK 🤣)🌶🥵
The chunk of green peppers in center below 😉 is from using already chopped peppers from my freezer 😁🌶
I added roasted red peppers 🌶
I also add Better than Bouillon, along with dry bouillon; half & half, because I like both 😍
The Goya Sazón … why not? 🤭 color at the least.
Okay, confession: I had to dollop some sour cream on mine! 🔥 spicy! 🥵🌶🌶🌶
Video of original recipe ⤵️ https://youtu.be/AQ4Cq7lNJuk
You can use any roast 🐃, including pork 😉 🐖
One 3- to 4-pound boneless beef roast, your choice of cut (see Cook’s Note)
1 stick (8 tablespoons) butter
1 package au jus gravy mix
1 package dry ranch dressing mix, such as Hidden Valley
Pepperoncini peppers, number to your liking, and a little juice
Salt and freshly ground pepper, if desired
Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.
Sometimes we use chuck, sometimes sirloin tip, sometimes rump. Sometimes we sear it. Sometimes we don’t.
It’s EASY and truly is tasty.
Remember the original SHREDS the beef and on LOW for 8 hours, ours got done sooner. I put it on LOW at 10:30 and it was done at 5:30.
I seared it, this time (usually cast iron skillet), in my ninja foodi. The sides are high so it leaves less mess, no mess on stove. Or OUTDOORS!
– adapted from Simply Recipes ; I used chicken breasts 🐔 & served with a fresh salad 🥗 Really GOOD 😋 INGREDIENTS For the sauce: • 1/4 cup dry sherry • 3/4 cup chicken broth • 1/2 cup sour cream • 1/4 cup heavy cream • 1 1/2 teaspoons Italian seasoning • 1 1/4 teaspoons salt • 1/2 teaspoon ground pepper • 1/2 teaspoon paprika For the casserole: • 1 tablespoon olive oil • 1 medium onion, diced • 1/2 pound crimini mushrooms, sliced • 2 cloves garlic, minced • 1 1/2 pounds (5 to 6) boneless skinless chicken thighs, cut into 1 1/2-inch pieces • 1 1/2 cups long grain white rice To serve: • 1/4 cup chopped parsley Special equipment: • 6-quart electric pressure cooker, such as the Instant Pot or Ninja Foodi
Instructions 1 Whisk together the sauce: In a mixing bowl or large liquid measuring cup, whisk together the sherry, chicken broth, sour cream, cream, Italian seasoning, salt, pepper, and paprika. Set aside. 2 Sauté the vegetables in the pressure cooker: Select the “Sauté” setting on the pressure cooker and heat the oil in the pressure cooker. (If you are using a stovetop pressure cooker, heat the oil over medium heat.) Add the onion and cook for 4 minutes, until a bit softened but not browned. Add the mushrooms and cook until they begin to wilt and give up their liquid, about 3 more minutes. Stir in the garlic and sauté for 1 more minute. 3 Add the chicken: Stir in the chicken thighs and let them cook for 5 to 6 minutes, stirring often, until opaque and mostly cooked through (it’s fine if they’re still a little pink in the middle). 4 Add the rice and the sauce: Use your spatula to pat the chicken and vegetables down into a fairly even layer. Sprinkle the rice over the top of the chicken in an even layer. Slowly pour the sauce over the rice, taking care not to disturb the layer. Use a spoon to nudge down any grains of rice that are clinging to the sides of the pot, so everything is covered with the cooking liquid. 5 Pressure cook the chicken and rice: Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Cancel the “Sauté” program on the pressure cooker, then select the “Manual” or “Pressure Cook” setting. Set the cooking time to 5 minutes at high pressure. (If using a stovetop pressure cooker, the cooking time is the same.) The pressure cooker will take 5 to 10 minutes to come up to pressure before the cooking time begins. 6 Let the pressure release naturally for at least 10 minutes, then quick-release the pressure by immediately moving the vent from “Sealing” to “Venting.” Be careful of the steam! Alternatively, you can let the pot continue to depressurize naturally, which takes about 20 minutes total. The sauce may look a little bit separated when you initially open the pot. Don’t worry, it’s fine! Just use a fork to gently fluff the rice and incorporate the creamy layer back into the casserole. 7 Serve the casserole: Spoon the casserole into shallow bowls or onto plates, digging all the way down to the bottom so you get both rice and chicken in each scoop. Sprinkle generously with chopped parsley and serve hot.
I transferred it to a foil roasting pan & kept warm with foil on top.
Been living high & mighty this week 😆 J/K – old school…
– from the anti-foodie, not that this requires a recipe, but memories (a sense of humor) & even though fried bologna/fried bologna sandwiches are an ongoing generational thing here…I’m surprised at all the different ideas online for using it 😉⤵️
But quick & easy way…aka canned beans. 🤭 😋 So you can use your favorite canned beans, or the least expensive (since this adds flavor anyway), or navy beans that have soaked over night & cooked for an hour 😳 I used to do that! I still would if it was all I had 😉 Here I go guessing again; eyeball it.
Drain liquid from can (either 2 cans or the large family size) and pour into baking dish; in skillet crisp up bacon 🥓 I only used 4 slices because it’s all I was lucky enough to hold onto in this bacon loving house & add to beans, in leftover bacon fat…sauté 1/2 medium chopped onion & stir into beans; then I added a tsp of liquid smoke, about an 1/8 cup of brown sugar (heavy on the molasses; I make my own brown sugar with regular granulated sugar mixed with molasses), a tbs dry mustard (I’ve used regular mustard as well – make it work 😜) stirred into beans. Then I seared (grill works too) some good franks in same skillet for color, cut into 1 to 2 inch pieces and gently stirred into beans. Bake in low, like 300°, oven for 20 to 30 minutes or until desired doneness, thickness.
I know…not pork hot dogs, but that’s what my family likes 🙄⤵️
I also realize I don’t have clean even cut hot dogs, lol, don’t call the culinary police! I used kitchen scissors. Picture me holding hot seared hot dogs with tongs & cutting them over baking dish 🤣 That was NOT mise en place!