Dinner · Grilling

Best Pork Ribs

Pork Ribs 1-2 slabs 
1 tbsp Garlic Salt 
1/2 cup Apple cider vinegar 
4-6 Corn on the cob 
2 cups mixed greens 
red onion 
1- 24oz  sweet baby rays original 

Get a big pot and put the pork ribs whole into pot then add the apple cider vinegar, garlic salt and then fill the rest of pot with water to cover ribs. Bring to a boil and let boil on low for 45 minutes. This makes the ribs so juicy and fall off the bone. You will be having your family beg for more. 

For the corn soak corn for an hour in water with the husks on. 

Turn on your grill and then place the ribs on and add a layer of sweet baby rays. Then let start to carmalise then flip and add sauce to other side. Repeat this process until you have a nice thick layer of gooey sauce. 

Add the corn to the grill and grill for 10-15 minutes. 

Make your salad while the corn is cooking make sure to rotate the corn a few times. 

Then enjoy!!  


Stuffed shells & sauce

You’ll need:

1 box jumbo shells

1 jar your choice sauce the thicker the better

2 tbsp tomato paste

1 medium onion chopped

4 garlic cloves minced

3 Roma tomatoes diced

1 tsp dried basil

1 tsp dried oregano

Salt and pepper to taste

2 tbsp olive oil

1 15oz container Ricotta cheese

1 12oz pack frozen spinach thawed and squeezed

1 cup shredded Parmesan cheese

1 cup mozzarella cheese

Preheat oven to 375 degrees. Then dice onion, crush and mince garlic cloves. In a caste iron pan drizzle with olive oil and add onions and garlic. Sauté on medium high heat until soft about 3-4 minutes. Then add in 3 diced tomatoes tomatoes. Let cook 2-3 minutes to soften, then add in sauce, tomato paste and seasonings. Simmer on low stirring occasionally for about 8-10 minutes until sauce has thickened. Taste and add salt and pepper if needed. In a bow mix the ricotta cheese, Parmesan, mozzarella and spinach (make sure to thaw and squeeze out all excess moisture) then mix well. Boil the shells to Aldente (a little hard but almost done) then drain and run cool water over too so you can handle them. Then stuff each she’ll with the cheese mix and place into the sauce. Bake in oven for 10-12 minutes until sauce is bubbling around edges and the cheese is melted. Serve with a side salad and garlic bread and Enjoy!

Dinner · Low Carb Dish · Lunch · Veggies

Quinoa Stuffed Peppers

Youll need:
4-6 bell peppers seeded 
1 lb hamburger or turkey burger 
2 cups quinoa
2 tbsp olive oil
3 garlic cloves minced
1 carrot peeled and diced small 
1 can baby corn drained 
1 cup fresh green beans diced small 
1/2 onion diced 
salt and pepper 

In a large skillet over medium heat brown burger. Drain and then add in carrots, onion, green beans, baby corn and garlic. Season with slat and pepper and satue for about 5 minutes until vegetables are soft.
Cook quinoa as directed. 
Increase heat too high in skillet and add the cooked quinoa and stir until combined. 

For peppers chop the tops off and remove insides. fill the peppers with the quinoa mixture. Place into oven preheated at 325 for 25-30 minutes until peppers are soft. For the last 5 minutes remove and top with colby cheese and then return to oven. Enjoy! 
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Dinner · Meat

Braised Beef Short Ribs


6 beef short ribs
4 whole carrots peeled, chopped and halved
4 celery stalks chopped into 2 inch pieces
4 garlic cloves smashed and chopped
1 bag frozen perl onions
2 cups red cooking wine
2 cups beef broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
3 bay leaves
salt and pepper
olive oil
1/2 white onion chopped
1 pack polenta
1 garlic bulb 

First  preheat oven to 325 degrees. Place ribs onto cutting board and drizzle with olive oil. Sprinkle with salt and pepper and rub into meat.
In a dutch oven drizzle with olive oil and heat to hot. Place ribs into pot and sear each side for about a minute and half on each side. Remove and place onto plate.
Crush and dice the garlic cloves and dice the half of white onion. Add into same dutch oven on medium heat so you dont burn the garlic. Saute until soft about a minute. Then add in the carrots that are peeled, chopped into 3 inch chunks and sliced in half. Do the same with the celery. Saute for another minute. Then add in wine and beef broth and bring to a boil. Add the ribs back into pot. Then add in fresh rosemary, thyme and bay leaves. Pour int he pearl onions and mix. Make sure all the meat is submerged. Then place lid on and place into oven for 3 hours.
For roasted garlic slice tops of bulb off to expose top of each garlic clove. Then drizzle with olive oil and sprinkle with a little salt. Wrap in tin foil and place into oven for an hour with the short ribs. (not in pot) 

For polenta I like to slice into thin pieces and heat in a skillet adding a little milk at a time until creamy. Once garlic is done squeeze out 3-4 garlic cloves and mash with fork. Then add to polenta. Add fresh thyme and sprinkle with salt and pepper to taste. 

When ribs are done. Remove the ribs and veggies and place onto platter. With the remaining liquid add in 1/4 cup water with 2 tbsp corn starch and bring to a boil. Stir and boil until it becomes a thick gravy.
To assemble place polenta in bottom of bowl place ribs on top with veggies and cover with gravy. Enjoy! 

Chicken · Dinner · Lunch · Meat · Soups · Uncategorized


You’ll need:

1 large chicken breast cooked and diced

2 links smoked sausage cut into 2 inch slices

1 lb uncooked shrimp tail on

1 cup celery

4 garlic cloves minced

1/2 pablano pepper diced

1 yellow onion diced

1 tsp dried thyme

1 14oz can diced tomatoes

1-2 Cajun style flavor cube McCormick (in seasoning isle)

6 cups water

1/4 cup flour

1/4 cup butter

Green onions chopped

2 cups uncooked brown rice

First chop all veggies and slice meats. In a Dutch oven add in chopped onions and minced garlic and drizzle with olive oil. Sauté until soft the. Add in chopped pepper and celery. Cook for a few minutes until they are soft then remove and place into bowl. Add in butter and melt and then slowly add in the flour and make a past. As soon as paste forms add in water slowly stirring until you have all water in. Add flavor cube and stir. Start with one cub and once gets boiling taste of you need to add a second one do that after it has been boiling for at least 10 minutes. Add in all veggies, seasoning, can tomatoes, cubed chicken and sliced smoked sausage. (Don’t add shrimp at this time) Bring everything to a boil and let boil for 12-15 minutes stirring occasionally. Cook rice as directed separately. After boiling for 15 minutes add in shrimp and boil another 3-5 minutes remove from heat. If it doesn’t have enough spice you can add some Cayenne pepper and salt and pepper to taste. Then to serve place rice in bowl and top with gumbo sprinkle on chopped fresh green onions and enjoy!!!

Dinner · Soups

Venison chili

You’ll need:

2 lbs ground venison

4 cans chili beans

2 peppers diced

2 14.5oz cans diced tomatoes

1 yellow onion chopped

4 cloves garlic

1 48oz tomato juice

1 cup water

4 tbsp chili powder

1 tsp cumin

Salt and pepper

1 tsp Garlic salt

Fist brown your venison. Then chop onions and mince garlic then add to browned meat. Sprinkle in the garlic salt and sauté until onions and garlic are soft and fragrant. Once soft add in the diced tomatoes and let simmer a few more minutes. Dice your peppers and open cans of beans and drain. Then in pot add beans, tomato juice, water and pour meat mixture in. Add in seasonings and stir. Bring to a boil and let boil for 15 minutes stirring occasionally. Reduce heat and simmer for 5-10 minutes longer. Taste and add salt and pepper as needed or more chili powder if you would like a little spicier! Serve with sour cream, and shredded cheddar cheese! Make a pan of corn bread and you have a perfect fall meal!


Chickpea & cucumber dill pita

You’ll need:

Pita pocket

1 15oz can chick peas drained

1 tsp Dry dill weed

1/2 Tsp Paprika


1/2 English cucumber finely diced

1 1/2 cup Greek yogurt

3 tbsp fresh dill chopped

2 garlic cloves minced

Fresh spinach

2 Roma tomatoes diced fine

2 tbsp fresh basil chopped

First you’ll need to open and drain the chick peas. Pat dry with paper towel and place into a baking sheet. Sprinkle with salt, dry dill and paprika. Place into a preheated oven at 425 and roast for 8-12 minutes until they become a little crispy.

In a blender or food processor add in yogurt, dill and garlic and pulse until creamy then add in the diced cucumber. Add a little salt to taste and for a little extra zing you can add a dash of lemon juice.

Dice tomatoes and chop basil and drizzle with a little olive oil and a few sprinkles of salt. Mix and let sit for a few minutes.

To assemble open pita pocket and stuff the bottom with spinach. Add a little of the cucumber sauce then top with the chickpeas then tomatoes and the. With the cucumber sauce again. Top with fresh dill for garnish and enjoy!!!

Dinner · InstaPot · Side Dishes · Veggies

Stuffed acorn squash

You’ll need:

2-3 small acorn squash

2 cups uncooked wild rice blend

1 10.5oz can cream of mushroom

1 7oz can chipotle peppers

2 cups Gouda cheese shredded

1/2 cup dried cranberries chopped

1 tbsp fresh thyme

4 cups chicken stock or vegetable stock

Salt and pepper

Fresh thyme for garnishing

First cook the wild rice as directed but use the chicken or vegetable stock to add flavor. I do mine In my pressure cooker and it’s done in a flash! Next slice the acorn in half lengthwise and scoop out the seeds and guts. Then drizzle the flesh with olive oil and sprinkle with salt and pepper. If your baking bake in oven at 375 degrees for 30-40 minutes. Place into pan flesh side down with a tad bit of water. Bake until soft. Then remove and turn over.

For middle take the cooked wild rice and add in the cream of mushroom, Gouda, cranberries, thyme and salt and pepper. Dice 3 of the peppers and add. You can add more sauce to get more heat if you would like. Mix well then stuff the middles of the acorns.

Raise the oven temp to 425 and bake another 10-12 minutes until the tops are bubbling. Remove and sprinkle with fresh thyme and a few cranberries! Enjoy as a main dish or use as a beautiful side!

Appetizers · Lunch · Side Dishes · Veggies

Cranberry Jalapeño Hummus

You’ll need:

1 15.5 oz can garbanzo beans (chick peas)

1 14 oz can whole cranberry sauce

2 jalapeños


1 tbsp olive oil

4-6 tbsp water

First drain and rinse the garbanzo beans. Then pour into blender or food processor. Slice the tops off the jalapeños and cut in half and place into processor. The. Add in 3/4 cup while cranberry sauce. Add the olive oil and 5 turns of salt. Turn on pulse and began to mix it all together. It will be thick add in water one tbsp at a time until a nice smooth texture. Then enjoy! Use as a dip with bread or crackers or use as a spread in sandwiches! Turkey with cheddar cheese, arugula and the spread o. A pita pocket is amazing!!!