Boneless BBQ Pork Ribs

This is a great recipe if you are cooking for a large party or a potluck.

It is really easy to make and everyone loves it!

Boneless BBQ Ribs

 

1. Fry the Ribs in a skillet until they are a bit browned-basically to seal in the juices.

*Side Note: These ribs had a bit more fat than normal. I usually cut off most fat, but I didn’t have time this day. These were also not from Costco, which is where I normally like to get them. Costco’s ribs don’t seem to have as much fat on them. I can’t be the only one weird about fat can I?

Potato Salad & BBQ spare ribs (2 of 17)

 

2. Next put them in a 9×13 inch glass dish. I usually put nonstick foil in first. It helps with the clean up! Pour barbecue sauce on just the tops of the ribs. Try not to get too much on the bottom of the pan at this point so that it doesn’t burn.

Potato Salad & BBQ spare ribs (4 of 17)

Potato Salad & BBQ spare ribs (6 of 17)

3. Cover tightly with foil and bake at 325 degrees for 1 hour.

At this point I didn’t take pictures of the rest of the steps. I was getting ready for Jess and her family to come over for dinner and I totally forgot!  So here are the rest of the steps.

4. Take ribs out of the oven after an hour and smother with lots of sauce. There should be lots of moisture/juice at the bottom of the pan which makes it ok to dump in as much sauce as you want!

5. Cover again and continue baking for another 2 hours. Your house will start to smell delicious.

6. You might want to check them after awhile to spoon out extra grease and add more sauce. Otherwise the grease may dilute the sauce too much.

The meat just falls apart. They are so delicious!

Potato Salad & BBQ spare ribs (15 of 17)

 

Boneless BBQ Pork Ribs

What you need:

Boneless Pork Ribs (we get the big package from Costco)

BBQ Sauce (as much as you’d like)

What to do:

1. Fry the ribs in a skillet until they are a bit browned-basically to seal in the juice.

2. Put them in a 9×13 glass dish. I usually put nonstick foil in first. It helps with the clean up! Pour barbecue sauce on just the tops of the ribs. Try not to get much on the bottom of the pan at this point so that it doesn’t burn.

3. Cover tightly with foil and bake at 325 degrees for 1 hour.

4. Take out of oven after an hour and smother with lots of sauce. There should be lots of moisture/juice at the bottom of the pan which makes it ok to dump in as much sauce as you want!

5. Cover again and continue baking for another 2 hours.

6. You might want to check them after awhile to spoon out extra grease and add more sauce. Otherwise the grease may dilute the sauce too much.

Enjoy!

Boneless BBQ Ribs

~Jenny

Chicken Pesto Pasta

 

Hello friends! I wanted to share another quick, simple weekday meal with you. This is a family favorite and also a favorite of mine to make when I am delivering a meal to another family! It comes together quickly and really only requires 6 ingredients.

If you are a more adventuresome cook, you can whip up your own pesto, it isn’t really that hard, or if you are pressed for time or maybe lazy like me, you can just buy the store-bought pesto too!  I don’t really measure anything out in this dish so all the measurements that I give you are an approximation of what I use, just experiment with it!

Here are your ingredients:

Olive Oil (about 2 Tb)

Garlic (2-3 cloves diced)

Chicken Breasts (for our family of 4, I use 2 large breasts)

Pesto (7 ounce container or home-made)

Farfalle (bow tie) Pasta

Mozzarella Cheese

 

Directions:

Cut Chicken into small pieces, sauté chicken, garlic and olive oil in a medium pan.

While chicken is cooking, prepare pasta according to directions on box.

Once pasta and chicken are cooked, combine pasta, chicken and about 1/2 –3/4 of the container of the pesto in a large bowl,  (you can add as much pesto as you want- it as all about how much taste you want) adding about a cup of mozzarella cheese.

Once it is all combined, sprinkle with more mozzarella to finish!

 

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Add a side salad and some garlic bread, YUMMY!!! ENJOY!!!

~JESS

Potluck Main Dish Lifesaver

 

So I don’t know if any of you have come across this scenario or not, but this seems to be what always happens to us at church/school/neighborhood/MOPS picnic/wherever potlucks - our last name begins with P, so somehow we are 99% of the time asked to bring a main dish (You know when ever the potluck is one that is broken down alphabetically by last name as to what you are supposed to bring).  And I ALWAYS struggle to  come up with something to bring  because I don’t want to cook for 100 people and EVERYONE is already bringing chili or lasagna or enchiladas!

And we have to throw into the mix here that my  kids are pretty picky too! So they of course WILL NOT be eating any of the other main dishes that consist of Chili, lasagna or enchiladas. And somehow there always also seems to be about 50 different salads to choose from (and my kids won’t touch those either!). So now they are stuck eating chips, a few carrots I was able to sneak onto their plates, and  hopefully someone brought some fruit too! 

About a year ago, one of the lovely ladies from our church clued me into the BEST potluck idea EVER!

And here are the reasons why it is now my favorite Main Dish Potluck Item!

1. I don’t have to actually COOK it! (just heat it up!)

2. My kids will FOR SURE eat it (and so will about 98% of ALL the other kids! Don’t even bother to ask where I am coming up with these statistics, totally making this up as I go!)

3. There are NEVER leftovers that I am forced to eat (I really don’t care much for left overs, ESPECIALLY if they sat out half the day at a potluck and WHO KNOWS who touched it, sneezed on it, coughed on it – clearly you get the picture, and CLEARLY, I have issues!)

4.  Did I mention how little PREP WORK (AKA COOKING) there is for this? NOT MUCH!!!

5. THEY ARE SO EASY TO PREPARE, BRING, EAT, and CLEAN UP!

So my SECRET Potluck Main dish Lifesaver is…….

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Yep! Hot DOGS! In the crock pot! Easiest thing EVER!!!!

My 5 quart crock pot will fit 60 hot dogs standing on their ends. Just put them on low for 4 hours or high for 2, add a bit of water (although I have been told you can do it without the water too!), put a lid on it and you are good to go! Don’t forget the buns and Ketchup!!! 

And no, I never mentioned healthy in my list of reasons why I love bringing them. And to be honest, my hubby and I are NOT hot dog fans so we don’t buy them for our house so my kids think they are kind of a treat to get.

  1. Ooh, Another hint is to grab some of the chili that another main dish-er made and you’ve got your self a chili dog at the potluck!

Enjoy!

~JESS

Chila Quiles

My friend Amy made this recipe years ago and we have been making it ever since! I usually make it with ground beef, but Amy told me that she likes it better with chicken. What? I never knew! It’s good with ground beef, but it’s really good with chicken!

Chila Quiles

Both recipes are below, but the pictures show the chicken recipe.

There are many ways to cook chicken so that you can shred it. I didn’t have time to do the crock pot version, so instead I put about a 1/2 cup of water at the bottom of a pan, added my chicken breast and sprinkled it with taco seasoning (optional). Then I covered it with foil and baked it at about 400 degrees for around 45 minutes. All ovens vary, so continue to check your chicken. 

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SHRED YOUR CHICKEN WITH YOUR KITCHENAID!

I had seen people doing this on Pinterest and I was intrigued. I do not have a ‘real’ Kitchenaid (sad face) but I do have a stand up mixer (thanks to my good friend Amy). I was a little scared I may break it but it shredded my chicken like a charm! Never again will I shred it with a fork and my fingers!

Chila Quiles (4 of 12)

Here is another tip. 

Use something like this Easy Accent Decorator to evenly spread your sour cream onto casseroles. Obviously you could put dollops with a spoon and then spread, but I was making a few dishes this day and it was just easier!

Chila Quiles (5 of 12)

Once you have everything prepped, then just start layering away!

Chips, chicken (or beef), sour cream, onion, tomatoes and cheese.

Repeat layers. Cook uncovered at 350 degrees for 25 to 30 min.

Chila Quiles (6 of 12)

 

This is a great dish to take to your friends that need a meal. We always get compliments and they usually request the recipe as well!

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Enjoy!

 

Chila Quiles – Print Recipe

Ingredients:

2 large chicken breasts.

Tortilla chips

1/2 package taco seasoning

1 tub of sour cream

Two tomatoes chopped

1/2 onion chopped

2 cups shredded cheese

Prepare chicken:

Cook two large breasts of chicken and shred. (see above)

Add taco seasoning and a little bit of water to moisten.

Preheat oven to 350 degrees.

Layer it up:

Sprinkle tortilla chips in the bottom of a baking dish (9×13 or a deeper dish)

1 layer of meat sauce

1 layer of sour cream

Sprinkle minced onion

Sprinkle chopped tomato

Layer of grated cheddar or Mexican style cheese

Repeat Layers and end with a layer of cheese

You can adjust to your own taste. If you like more or less cheese then go for it!

Cook uncovered at 350 degrees for 30 minutes.

Ground Beef Version:

1 lb ground beef

½ pkg. taco seasoning

8oz can tomato sauce

Instead of chicken cook the ground beef and add the taco seasoning and an 8 oz. can of tomato sauce.

I like to add a little extra sour cream on top.

Yum!

Chila Quiles

~Jenny

A Family Favorite- Chicken & Spaghetti

 

I know what you are thinking! I just admitted to you all yesterday that I am a big lame-O when it comes to planning and cooking good meals for my family. And NOW I want to share a recipe with you?! Yep, it’s true! Occasionally I actually do a stellar job of providing great food for my family and this recipe is one of those times!

It isn’t that I don’t like to cook, it’s that I don’t like to figure out what I HAVE to cook EVERY night! I feel like we eat a lot of the same things OVER and OVER and OVER again. Because I know what I am doing when I make those meals and I don’t have to be creative or take a risk on something new.

See I am one of those people who orders the same thing EACH and EVERY time I go to a restaurant. Why? Because I know what I like and I know that I WILL like it! What if I try something new and don’t like it? I didn’t think I would like this recipe when my husband first told me about it. His sister, Amy, has been making her spaghetti this way for years and he LOVES it! And I should also mention that I am incredibly blessed with a husband who will generally eat anything I put in front of him, happily and with little or no complaint (still trying to teach my children this concept however!).  So when he suggested this dish, it took me a LONG time to try it but now it has become a staple for us.

You really don’t need a ton of ingredients either, I usually  have everything on hand and just add some garlic bread or a salad.

So gather together all your ingredients:

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2 Tb Olive Oil

2 cloves garlic, minced

1 Cup dry Bread Crumbs (we LOVE the Panko)

2/3 Cup grated Parmesan cheese

Italian Seasoning

Salt/Pepper

4 Boneless Skinless Breast Halves (cut into strips)

1 Can Hunts Tomato Sauce

Garlic Salt

Spaghetti Noodles

 

Preheat oven to 350. Lightly grease a 9×13 pan.

In a plastic bag, mix the olive oil and garlic together. Add the chicken strips and coat generously. (They are in the bag in the picture below).

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In a bowl, mix together your bread crumbs, parmesan, salt/pepper and Italian seasoning (this is just to taste, I don’t measure! Sorry!) Dip each olive oil coated chicken breast in the prepared bread crumb mixture., coating generously. (I also take some of the bread crumb mixture and sprinkle the bottom of my 9×13 pan before adding the chicken.)

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Arrange the coated chicken breasts into the prepared 13×9 dish and top with any remaining bread crumbs.

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Bake for about 30 minutes in the oven! And while that is cooking away (and making your house smell DELICIOUS!!) you can start on your noodles and sauce. ( I usually start about 15 minutes into the chicken cooking since we use thin noodles and only need to heat the sauce)

This is super easy, grab your favorite noodles and cook according to the package directions! (Thrilling, I know!)

This next step is totally up to you! I really like to make my own sauce because I don’t like “chunky” spaghetti sauce (Blech!). And making your own is SO EASY! But if you want to save time/energy, etc…buy Prego or whatever else you like!

I simply use a can or 2 (all depends on how many people are in your family and how much sauce you want!) of Hunts Tomato Sauce. I bring it to a low simmer, add garlic salt and Italian Seasonings and stir. You can add whatever else you want but I don’t want chunks so I stop there!

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Once it is all done (make sure your chicken is cooked through- no pink juices). I add the spaghetti noodles to my plate beside the chicken and then top it all with some sauce.! SO YUMMY!

 

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Don’t forget the garlic bread or salad!

Hope you like it as much as we do!!

~JESS