Tag Archives: food photography

Crab Stuffed Poblano Peppers

Stuffed poblano peppers has become one of my favorite side dishes because they go well with any main course. Plus, you can stuff the peppers with just about anything. Rice, cous cous, tomatoes or even crab meat.

The last time I decided to stuff some poblano peppers I made Crab Stuffed Poblano Peppers. This recipe was created because I had crab meat on hand and fresh salsa I did not want to go to waste and a few poblano peppers hanging around. My original thought for the crab meat was to make crab imperial (I’ll post that recipe one day) but I decided I wanted a lighter meal on this particular day. Stuffing the peppers with crab meat seemed like the perfect side dish to our lollipop lamb and I was right.

The combination of the crab meat, fresh salsa and cheese tasted great with just a hint of spiciness. If you want more heat don’t remove the rib of the poblano peppers and leave some seeds. As most folks know that is where most of the heat comes from for any hot pepper.

Although I paired the stuffed peppers with lollipop lamb chops, they would also go with a nice Big Salad. Check out the link for a great salad recipe.

Crab Stuffed Poblano Peppers

Ingredients:

4 poblano peppers (seeds and ribs removed)

1 small container of lump crab meat

½ cup fresh hot or mild salsa

¼ cup shredded Queso or Mexican Cheese

½ tsp salt

¼ tsp ground black pepper

Juice from ½ a fresh lemon

Cooking spray

Preheat oven to 400 degrees.

Slit the top of each poblano pepper half way lengthwise. Set aside.

Combine the crab meat, fresh salsa and seasonings in a large bowl. Add the cheese to the bowl and stir to blend well. Stuff each pepper with a few spoonfuls of the crab mixture. Do not over stuff.

Spray a rimmed baking sheet with cooking spray then lay the peppers on the baking sheet. Bake for 45 minutes or until the peppers are softened and the cheese is golden brown.

Jazzed Up Dirty Rice

If you’re looking for a Dirty Rice recipe that is strictly made from scratch, this is not the recipe for you. This recipe is a combination of an old recipe from many moons ago and my new friend Zatarain’s. Of course, the recipe can be adjusted to exclude the help of Zatarain’s but why not cut a few corners whenever you can for an easier recipe.

Like I said earlier, I used to make dirty rice many moons ago when I was single. Rice dishes are a great way to stretch a budget when you are low on funds (young single life) or if you are just learning how to cook on your own. In my case it was both when I initially moved away from home. I knew how to cook but not really on my own plus buying my own groceries. I am more of a potatoes kind of gal but making dirty rice, rice casseroles or fried rice allowed me to have multiple meals for lunch and dinner.

My Jazzed Up Dirty Rice is a recipe I will definitely share with my youngest son as he is on his own now and learning how to cook for himself. Jazzing up the recipe meant using Italian sausage, roasted red peppers, Chile peppers, Cajun sausage and a few red pepper flakes to bring on the heat.

Pulling everything together is quite easy and since you basically only use a few pans for cooking your clean up time is less than usual. Give this recipe a try and I am sure you won’t be disappointed.

Jazzed Up Dirty Rice

Ingredients:

1 box Family Size Zatarain’s Dirty Rice

1 lb Campari tomatoes (quartered)

1 package fresh Italian sausage (casting removed)

1 package Zartarain’s Cajun Smoked Sausage sliced

1 small can green Chiles

1 small onion diced

2 cups chicken broth (low sodium)

1 ½ cups water

1 tbsp olive oil

1 tbsp Worcestershire sauce

1 tsp dried oregano

1 tsp seasoned salt

¼ tsp salt

¼ tsp red pepper flakes

Preheat oven to 400 degrees.

Place tomatoes in a small casserole dish. Season with ¼ tsp salt and oregano. Drizzle olive oil over the tomatoes then stir to coat with seasonings and olive oil. Place tomatoes in the oven for 45 minutes. Set aside when done roasting.

While the tomatoes are roasting brown the Italian sausage in a large skillet over medium high heat. Add sliced smoked sausage and onions to the Italian sausage and stir. Cook for 2 – 3 minutes then add the green Chiles. Cook another few minutes then stir in the roasted tomatoes and remaining seasonings. Create a well in the middle of the pan then add the box of Zatarain’s Dirty Rice. Gently mix the rice with the sausages and tomatoes then stir in water and chicken broth to blend. Reduce heat to medium and cover. Simmer for 25 – 30 minutes until the rice is tender stirring occasionally. If necessary, add a little more liquid half way through the cooking process if the rice seems hard or too dry.

Serve with cabbage, a green mixed salad or sliced tomatoes.

Layered Stuffed Chicken Breasts

Although chicken breasts were one of my favorite pieces of the bird (wings were my next favorite), I found as I got older that chicken breasts can be too big and dry sometimes when you bake them. Over my years of cooking I was able to perfect my baked chicken and have it come out more moist than dry.

As I changed my eating habits I discovered I liked cooking with chicken thighs more than chicken breasts. Still, the breast held a special place in my heart and I would get a hankering for a nice meaty stuffed chicken breast. Recently, I rediscovered thinly sliced chicken breasts at my grocer. The grocer doesn’t always seem to have them on hand so I forget about looking for them. On my last shopping trip I spied a few packages of thinly sliced breasts and grabbed enough to make dinner and to freeze for another meal.

Layered Stuffed Chicken Breasts became a thing in my home when I had a taste for lasagna but did not want to go through the process it takes to make a really good lasagna. I came up with the idea to layer the thinly cut chicken breasts I had in the freezer like I would a lasagna. This recipe fit right in with my new low carbohydrate lifestyle since there was no pasta in sight. I wasn’t sure the fellas in the house would like this dish as much as the pasta layered dishes I have made in the past. However, I was pleasantly surprised that they thought it was a nice change from a heavy lasagna. Just so they had the illusion of having pasta with the Layered Stuffed Chicken Breasts I made some spaghetti squash to go with dinner. In the end, I was able to service a low carb meal everyone enjoyed and I could stick to my new lifestyle of eating.

Don’t worry. There will be plenty of other recipes that include pasta. After all, my family’s still big time pasta eaters.

Layered Stuffed Chicken Breasts

Ingredients:

2 packages of thinly sliced chicken breasts

1 package of fresh baby leaf spinach (roughly chopped)

1 brick cream cheese softened

1 ½ cups shredded mozzarella

1 cup fresh salsa (hot or mild)

1 cup marinara sauce

½ cup grated fresh Parmesan cheese divided

1 tbsp salt

½ tbsp ground black pepper

1 tsp onion powder

1 tsp garlic powder

½ tsp dried basil

½ tsp dried oregano

½ tsp red pepper flakes (optional)

cooking spray

Preheat oven to 350 degrees.

Combine the cream cheese, salsa, spinach and ½ of the grated Parmesan cheese in a large bowl until well blended. Set aside.

Spray a long casserole dish with cooking spray. Spread a little marinara sauce on the bottom of the dish. Layer one package of the chicken breasts over the sauce. Season with some of the salt, black pepper, red pepper flakes, garlic and onion powder. Spread the spinach and cream cheese mixture over the chicken then layer the other package of thinly sliced chicken breasts over the cream cheese and spinach. Season the top layer of chicken with the remaining seasonings. Pour the rest of the marinara sauce over the chicken then sprinkle the mozzarella cheese and remaining Parmesan cheese over the sauce. Bake for 30 to 45 minutes until the chicken is completely cooked through and the cheese has melted.

Serve with spaghetti squash, pasta or a nice mixed green salad.

Drunken Chicken and Rice

Anytime someone uses the word “drunken” in a recipe you know it involves alcohol. Fortunately, the alcohol usually burns off and you are left with the wonderful flavor alcohol brings to the recipe. My Drunken Chicken and Rice recipe was inspired by a recipe I saw on “Pati’s Mexican Table”.

I was watching her show while trying to come up with an idea for dinner and noticed she was making a dish with chicken thighs which I happen to have had on hand in the refrigerator. I planned to make curried chicken the next day so I had picked up the boneless chicken thighs at the grocers that morning. But, after watching Pati I figured why not try her recipe instead since I had most of the same ingredients and could substitute a few of my own.

The end result was a pan full of deliciousness. My son T looked at me after taking one bite and said, “Your putting this on your blog – right?” while hubby was digging in for his second bowl. Of course both of them added a little more heat to their portions but there was just enough heat for my tender taste buds. As a side dish, I made Poblano peppers stuffed with a blend of Mexican cheeses. I actually chopped up my Poblano pepper and stirred it into my bowl of Drunken Chicken and Rice. Absolutely Wonderful! The Poblano was an excellent accompaniment to the chicken and rice.

I would definitely recommend this recipe for a quick one pan meal. The less fuss and clean up the better in my book.

Drunken Chicken and Rice

Ingredients:

6 – 8 boneless skinless chicken thighs cubed

2 garlic cloves chopped

1 small can of green chiles

½ white onion diced

½ yellow pepper diced

½ red pepper diced

3 cups chicken broth

2 cups white long grain rice

1 cup frozen peas

1 cup beer (your choice)

½ cup diced fresh tomatoes

4 tbsp vegetable oil

1 tbsp Kosher salt

½ tbsp seasoned salt

½ tbsp ground black pepper

1 tsp onion powder

½ tsp smoked paprika

½ tsp red pepper flakes (optional)

½ tsp Chile lime seasoning (optional)

Rinse rice in cold water and set aside.

Place chicken in a large bowl and season with salt, pepper, onion powder, smoked paprika and red pepper flakes. Stir to coat chicken with seasonings. Set aside.

Heat vegetable oil in a large skillet over medium heat Add chicken to the hot skillet and spread it out. Brown chicken on both sides then remove from the skillet and place in a bowl. Set aside.

Add a little more oil to the skillet then add the rice. Stir the rice to coat it with the oil and let cook for about 1 – 2 minutes. Stir occasionally. Move the rice to the edges of the skillet to create a well in the center of the skillet. Add onions, peppers, tomatoes, green chiles, garlic, cumin and Chile lime seasoning. Stir the veggies and cook about 2 – 3 minutes until they begin to soften. Mix veggies and rice together then add beer. Stir then let simmer for 1 – 2 minutes. Add chicken broth, cooked chicken and peas to the skillet. Stir to mix well then cover and cook about 15 – 20 minutes until the liquid is absorbed and the rice is cooked through. Taste for seasoning and add a little more salt or other seasonings if necessary.

Side Dish Ideas:

  • Poblano Peppers stuffed with a blend of Mexican cheeses
  • Wilted Buttered Spinach

Follow my blog with Bloglovin

Double Dip Fried Chicken

Okay, who besides my vegan friends does not like good ol’ home cooked fried chicken? I don’t see any hands so I am guessing just about everyone likes fried chicken. Of course, fried chicken is not something you should have often and if you want to make it seem a little healthy it is better to oven fry the chicken. Less grease. Less hassle. But, when you have a taste for some good extra crispy fried chicken you should try my Double Dip Fried Chicken. Yes, I said double dip. You will be surprised just how crispy, flavorful and tender the chicken will be.

This recipe is a twist on a recipe I saw on a restaurant cooking show. I would never have thought to double dip my chicken before frying to make it real crispy. I always wondered how some chefs were able to make their chicken crispy enough to make a crunching sound without the chicken being dry. Now, I know.

The key to tenderness is marinating the chicken in seasoned buttermilk for a few hours. Usually, after the chicken had marinated I would toss the buttermilk. Oh no, not any more. That buttermilk is golden. Once the chicken is coated with a flour mixture I dip it back into the buttermilk then coat it again with more of the flour mixture. The buttermilk helps to keep the chicken tender and the extra coating creates a wonderful crispiness to the chicken.

Next time you get a taste for some good ol’ extra crispy fried chicken grab some buttermilk, seasoned flour and try out my Double Dip Fried Chicken. I think you will like it.

Double Dip Fried Chicken

Ingredients:

4 – 8 cleaned chicken thighs

4 cups vegetable oil

2 cups flour

1 1/2 cups buttermilk

1 tbsp salt

1 tbsp ground black pepper

1 tbsp smoked paprika

½ tbsp Chile lime seasoning (Trader Joe’s optional)

½ tbsp onion powder

½ tbsp Adobo (optional)

½ tbsp seasoned salt

¼ tsp cayenne pepper

Season the chicken on both sides with salt, ½ tbsp ground black pepper, Chile lime seasoning and smoked paprika. Place chicken in an air tight container then pour buttermilk over the chicken to cover it. Place container in the refrigerator for 2 – 4 hours or overnight.

When it is frying time, heat vegetable oil in a large dutch oven over medium high heat. Temperature should register at 360 degrees. To test the oil the old fashion way, put a small drop of water in the oil and stand back. If it starts popping the oil is ready.

While oil is heating up take the chicken out of the refrigerator and let it come to room temperature. Add flour, ½ tsp ground black pepper, seasoned salt, onion powder and Adobo to a large bowl and combine until well mixed.

Shake off excess buttermilk from a chicken thigh then place it in the flour mixture and coat both sides. Shake off excess flour and dip the floured chicken back into the buttermilk marinate. Again, shake off the excess buttermilk then place it back into the flour mixture. Shake off excess flour and place on a wire rack. Repeat steps with each piece of chicken.

Add 4 – 5 pieces of chicken to the hot oil and fry until golden brown and cooked through. Drain on a layer of paper towels. Repeat steps until all of the pieces are cooked. Serve with your favorite side dishes.

Lentil and Carrot Ginger Soup

Sometimes you just have to cheat. Not cheat other people or cheat in the sense of doing something wrong. I mean cheat by not making everything from scratch. Making my Lentil and Carrot Ginger Soup was one of those times I decided to cheat. At least, partially. This soup is a combination of dried lentils and a box of carrot and ginger soup.

I am not usually a fan of boxed soups but Trader Joe’s has a nice brand of soups I have used in other recipes upon occasion. I have passed over their Carrot and Ginger soup many times but decided to take a chance on combining it with the lentil soup I make for me and hubby.

Creating soup is about building flavors. Combining the light flavor of lentils with the sweet taste of carrots along with the sharp taste of ginger spells yummy. Being the carnivore that I am, I added diced Pancetta to build even more flavor. My vegetarian brothern can keep it simple and not include meat in this soup. But, if you are not opposed to meat, I think you will enjoy the flavors and texture with the Pancetta. Add some crusty bread on the side of your bowl and you will have a wonderful hearty soup for those chilly or even warm days.

Lentil and Carrot Ginger Soup

Ingredients:

4 cups chicken broth

1 ½ – 2 cups dried yellow lentils (rinsed in cold water)

1 cup shredded carrots

1 cup cubed pancetta (optional)

½ cup diced onions

1 box Carrot Ginger Soup (Trader Joe’s)

1tbsp olive oil

1 tbsp salt

½ tbsp ground black pepper

½ tbsp Adobo seasoning

1 tsp dried parsley

¼ tsp cumin

¼ tsp cayenne pepper (optional)

Place olive oil, pancetta, onions and carrots in a large pot over medium heat. Saute the carrots, onions and pancetta for about 3 – 5 minutes stirring frequently. Add broth, seasonings and lentils to the pot and let simmer for 30 minutes stirring occasionally. Add a little water if the soup gets too thick during the 30 minutes. After 30 minutes stir in the box of carrot and ginger soup. Reduce heat to low and let simmer for an additional 20 minutes.

Serve with crusty bread or croutons.

Follow my blog with Bloglovin

Refreshing Tomato Salad

Let me say right off the bat that if you don’t like the taste of mint you can leave it out to this salad. My friend Doll does not like anything with mint so before she makes the “ewww” sound after reading the recipe I want her and all mint haters to know the mint is optional. Doll claims to be a southern girl but how can she really be southern if she doesn’t like the taste of mint. Come on! Mint julpes are a southern staple. At least where my family comes from and they are southern.

Hubby and I both like the flavor of mint in salads. I think it adds a refreshing taste to quite a few dishes. My favorite ice cream is mint chocolate chip and I love an ice cold peppermint patty. The creation of my Refreshing Tomato Salad was my welcome spring and summer gift to the family. It is packed with olives, feta cheese, cucumbers, artichokes and of course Tomatoes!

I was fortunate this year to have a good crop of tomatoes so I was able to add our homegrown tomatoes to this salad. I have not tried growing cucumbers yet but maybe next year I will. I prefer English cucumbers because regular cucumbers have too many hard seeds. But, that is just my preference. Use whatever type of cucumber you like or have handy.

During these last days of summer I have been making this recipe a little more frequently. It is always sad to see the warm weather turn a little cooler because it means the end of short sleeves, sandals and shorts. I for one will miss the warm days but I also look forward to the beauty of fall weather. Good thing for me my Refreshing Tomato Salad is delicious no matter what the weather may be.

Refreshing Tomato Salad

Ingredients:

4 – 6 small tomatoes large dice cut

1 English cucumber diced

1 jar marinated artichokes drained and slightly chopped

½ cup crumbled feta cheese

½ cup Italian black olives

¼ cup olive oil

juice from ½ lemon

½ tbsp red onion diced small

½ tsp chopped fresh mint (optional)

½ tsp dried dill

½ tsp dried basil

½ tsp salt

½ tsp black pepper

¼ tsp red pepper flakes (optional)

Combine all ingredients in a large bowl and toss gently. Refrigerate for 1 hour to allow the flavors to marry. Remove from refrigerator and let stand at room temperature for 10 minutes. Serve as a side dish or add a little bow tie pasta to make it a meal.

 

 

 

Follow my blog with Bloglovin

Roasted Tomatoes and Artichokes Pizza

Roasted Tomatoes and Artichokes Pizza

Homemade pizzas don’t have to be boring. By boring, I mean using only the basics like pizza sauce, cheese and pepperoni. I have nothing against a basic pizza. But, when I make pizzas at home I like to pair different veggies or add chicken or prosciutto instead of pepperoni. I also substitute pesto for the pizza sauce.

One of my favorite homemade pizzas is Roasted Tomatoes and Artichokes Pizza. Roasting the tomatoes brings out the natural sweetness of the fruit. Yes, tomatoes are classified as a fruit not a vegetable. Of course, there is an ongoing debate about that but it really doesn’t matter. All I know is that freshly roasted tomatoes are delicious. Combining the artichokes with the roasted tomatoes just increases the deliciousness of the pizza. I have tried different types of tomatoes in this recipe and depending on the tomato the flavor is slightly different.

Ultimately, I prefer using Caperelli tomatoes but I also enjoy Roma tomatoes on this pizza. Hot house or beefsteak tomatoes don’t fair well with this recipe but in a pinch use whatever you have available.

Like all pizzas this one is versatile. Add roasted chicken for protein or even pepperoni if you feel a pizza isn’t really a pizza without it. For my vegetarian friends, I think you will want to add my Roasted Tomatoes and Artichoke pizza to your list of homemade pizza ideas.

Roasted Tomatoes and Artichokes Pizza

Ingredients:

2 containers Caperelli tomatoes quartered

1 jar marinaded artichokes

1 small red onion sliced thin

1pkg ready made pizza crust (Trader Joe’s)

1 ½ cups mozzarella cheese shredded

2 tbsp extra virgin olive oil

2 tbsp basil or tomato pesto (optional)

1 tsp salt

1 tsp black pepper

1 tsp dried oregano

½ tsp red pepper flakes (optional)

¼ tsp onion powder

cooking spray

Preheat oven to 400 degrees.

Spray rimmed baking sheet with cooking spray. Place tomatoes, artichokes and red onions on the baking sheet. Sprinkle with olive oil, salt, black pepper and onion powder. Gently toss to coat veggies with olive oil and seasonings. Bake for 20 – 25 minutes until veggies are roasted. Remove from the oven and let cool for 3 – 5 minutes.

Pre Pizza Crust:

Place pizza crust ona baking sheet and spread crust with pesto. Sprinkle a little cheese over the pesto. Spread roasted tomatoes, artichokes and red onions over the cheese then sprinkle with remaining cheese, dried oregano and red pepper flakes. Place in the oven and bake until cheese melts and turns slightly golden brown (approximately 5 minutes).

Remove from the oven and let cool for 1 minute then slice.

 

 

 

Follow my blog with Bloglovin

Turkish Lamb Neckbones

Neck bones are a Southern delicacy. There are beef neck bones, pork neck bones and as I recently discovered, lamb neck bones. Beef and pork neck bone recipes are pretty basic. I smother them in onions with a lot of good seasonings and chicken broth. Then I use the strained neck bone broth to flavor some white rice. Add some collard greens or steamed cabbage and you have heaven on a plate.

Lamb Neck Bones are not really Southern or at least not in my mind. When I picked up a couple of packs of lamb neck bones my mind landed on creating a Greek or Turkish recipe. Hence, my Turkish Lamb Neck Bones.

I wish I could say I have experience in making Turkish cuisines but I don’t. So, to make my job easy I bought a package of Turkish marinade to help my recipe along. The marinade was fragrant with the scent of cumin, garlic and tomatoes. These seasonings were deeply infused into the lamb which made it extra flavorful and the meat was very tender from the marinade.

My Turkish Lamb Neck Bones may not have been southern but they were still heaven on a plate. If you ever run across lamb neck bones or feel bold enough to ask you butcher if he has any, you should try this recipe. You will be pleasantly surprised at how delicious it is and how easy it is to make.

Turkish Lamb Neck Bones

Ingredients:

2 pkgs lamb neck bones

4 carrots peeled and cut into large slices

½ large onion peeled and sliced

½ lemon cut into quarters

½ jalapeno pepper sliced

1 pkg Turkish marinade

1 cup chicken broth

1 cup water

1 tbsp salt

½ tbsp ground black pepper

½ tsp onion powder

¼ tsp cayenne

Wash lamb neck bones. Place neck bones in a large bowl and season with salt, black pepper, onion powder and cayenne pepper. Toss to coat with seasoning. Pour marinade over the lamb then place meat in a large plastic zip lock bag and lock. Massage the marinade into the meat. Place in the refrigerator overnight or at least 4 hours. Remove from the plastic bag and place in a large pot with water, chicken broth, marinade, onion slices, lemon and jalapeno peppers. Cook lamb over medium heat for 1 ½ hours. Stir occasionally and add more liquid if necessary.

Preheat oven to 325 degrees.

Remove lamb neck bones from pot and place in a large casserole dish. Top with carrot slices and cover. Cook for 20 – 25 minutes until the carrots are tender. Serve with steamed cabbage or sauteed sweet potatoes.

Follow my blog with Bloglovin

Mustard Baby Back Ribs

Growing up with southern influences while living in the northeast region has been quite interesting to me. I embrace my southern roots but not all of the delicacies enjoyed by my southern brethren. For instance, my mom is a true southern chef and would prepare things like pig feet, chitterlings, pork ribs, muskrat, fried chicken livers or chicken gizzards smothered in onions and gravy with rice. Don’t ask about the muskrat which is really called musk rabbit. It smelled good but is one food I refused to eat. I preferred cereal or lunch meat sandwiches on muskrat dinner night.

Although I ate the other dishes growing up, I can say the thought of eating pig feet, chitterlings or chicken livers makes my stomach churn a little and my head ache. Back then you ate whatever was served (except muskrat) just because your mama made it. Now, I have total control over what I eat and it does not include anything that makes me frown when I look at it. The one thing I do like that my mom prepared in my younger days is ribs!

Mustard Baby Back Ribs is a slight twist on the ribs my mom made for every family BBQ. Everyone loved my mom’s ribs because they were smoky and tender plus she made her own BBQ sauce which had a tangy mustard and vinegar flavor. Once you tasted her sauce you were hooked. Even my neighbors started asking if Mrs. T could make them a batch of sauce after they tasted it at one of our backyard BBQs.

Okay, back to the Mustard Baby Back Ribs. A few weeks ago, I had a taste for baby back ribs but I did not have any of my mom’s sauce on hand so I had to think outside of the box to get the flavors I wanted. I decided to place the ribs in a mustard marinade to mimic the nice tangy flavor of my mom’s BBQ sauce. I think my idea worked beautifully and by the number of clean bones left on the family’s plates they thought it was a good idea too.

Mustard Baby Back Ribs

Ingredients:

2 packages baby back ribs

½ onion sliced thin

4 tbsp spicy brown mustard

1 ½ tbsp salt

1 tbsp Worcestershire sauce

½ tbsp black ground pepper

½ tbsp lemon pepper

½ tbsp chili powder

1 tsp onion powder

1 tsp garlic powder

Place baby back ribs in a large bowl. Add seasonings, Worcestershire sauce and mustard. Mix thoroughly to coat ribs with seasonings and mustard. Place in a plastic zip lock bag and refrigerate for 2 hours.

Preheat oven to 325 degrees.

Spray cooking spray on the bottom of a baking dish then line it with foil. Spray foil with cooking spray then spread sliced onions on the bottom of the baking dish. Season with a little salt. Remove ribs from plastic bag and place in a single layer over the onions. Bake uncovered for 30 minutes then cover with foil and bake another 30 minutes. Remove the ribs from the oven and top with your favorite BBQ sauce. Place ribs back into the oven uncovered and bake an additional 30 minutes.

Follow my blog with Bloglovin