Easy BBQ Pork Ribs

Serves 6 people
Prep Time: 20 - 30 mins
Cook Time: 2 hours

Ingredients:

2 racks of pork ribs
Kosher salt
Dried thyme
Dried rosemary
Freshly ground pepper
1 small bottle of soy sauce
1 cup of brown sugar
1 small bbq sauce bottle (your personal favorite)

Instructions:

Lay the pork ribs in a large disposable aluminum tray, cover the ribs with soy sauce and let them simmer for 10 minutes. Get rid of the excess of soy sauce, noticing that your ribs should have a light glaze over them.

In a separate bowl mix a generous amount of thyme and rosemary with the brown sugar, add a pinch of salt and grind enough pepper to sprinkle both racks. Make a nice rub with the igredients.

Cover the ribs with the rub make sure you cover the back and front of the rack and put aside, turn the grill on medium/high heat and wait for it to get into 450 - 500 degrees.

Put the whole tray in the grill and close for 1.5 hours, you will see that the rub melted and the ribs are nice and covered in sugar. With a brush gently cover the front and back of the ribs with bbq sauce and flash seare them on each side. (3 - 4 minuutes at the time) Then set the ribs back into the aluminum tray and with a spoon cover them with the juices that have been dripped on the tray.

Lower the heat to medium and keep smoking them for as long as you want (minimum of 30 more minutes) your ribs will be so tender and yummy everyone will go back for seconds!

Tip: You can slice apples or pears and place them under the ribs in the aluminum tray for aroma. You can also add some honey into the bbq sauce to make it sweeter!

It's all about Pasta: Bell Peppers Cream Bacon Fettuccine

My husband and I came back home late and had no idea what we were going to do for dinner... It has been a while since we had dinner at home, we have had a very busy schedule for the last couple of weeks, so we feel like staying home and cooking something...

The problem is that it's 9 pm and we have limited availability of ingredients in our fridge, so I decided to make a vegetable pasta... and then I found some bacon and some cream! and voila, magic it's on it's way!

Makes 2 servings
Time: 40 -45 minutes

Ingredients:

1/2 orange bell pepper
1/2 red bell pepper
1/2 red onion
3/4 tomato
3 garlic cloves
4 strips of bacon
1/3 of a cup of heavy whipping cream
olive oil
salt and pepper
1/2 a box of fettuccine pasta


Preparation:

Chop the bell peppers, onions, tomatoes, garlic and bacon and keep them aside. Turn the stove on with medium heat, add 1 tbs of olive oil and wait for it to heat, add the chopped bacon and cook for 5 - 7 minutes, do not let it get crunchy, you want it to be soft so it can mix well with the rest of the vegetables.

Add the chopped garlic and saute it for 3 - 4 minutes; then add the chopped red onions and saute for 4 more minutes; add the bell peppers and let them cook for 5 minutes, notice that the coloration of the vegetables start getting orangy. Finally mix the tomatoes and cook for another 5 minutes; add a pinch of salt and another one of pepper, decrease the temperature to low and remain cooking for another 5 - 7 minutes before adding the heavy whipping cream, mix the sauce and let it cook for another 7 - 10 minutes.

In a medium sauce pan boil some water with a pinch of salt and a drizzle of olive oil, add the fettuccine,  approximately 13 minutes. Remove from the heat.

In a medium size bowl mix the pasta with the sauce and it is ready to serve! You can add some shaved Parmesan cheese as a garnish.

Chicken Soup, Grandma's Recipe

Yesterday my husband went and had sushi with some coworkers of his, before we went to bed he was running a 103 degrees fever, his boy was shaking and needless to say he got really really sick... After a whole night of drinking Pedialite, today I  made him my super special chicken soup, it is the best thing to boost your immune system and get you back on track!

For 4 servings, prep time 30 minutes, cooking time 1.5 - 2 hours

Ingredients

3 chicken breasts
1 white onion
8 fingerling potatoes
1/2 bag of pre cut broccoli and cauliflower
3 medium size carrots
5 celery sticks
6 - 8 branches of cilantro and/or parsley
2 garlic cloves
2 chicken bouillon cubes
3 tbs of season all or any seasoning salt
4 1/2 cups of water


Preparation

In a large size boiling pan at medium high temperature, heat the water with the chicken bouillon cubes and the pealed garlic cloves, when the bouillon cubes are melted, chop the onion in four pieces and put it in the boiling water as well, lower the temperature to medium low.

Peal and chop the carrots, clean the broccoli and the cauliflower, and chop the celery sticks, add all the vegetables to the boiling water. With some twain put together in a bunch the cilantro and parsley and add to the boiling water. Let it seat for 15 minutes.

Clean the chicken breasts and cut it in cubes, add to the boiling water and cover for 25 minutes, so the juices of all the vegetables and the chicken can mix properly.

Note: You can add many other vegetables like green beans and zucchinis, also if you would like the soup with a little kick you may want to use Tony Chachere's for your seasoning salt!


Chop the potatoes and add them to the mix, let it cook for another 15 - 20 minutes, try the soup and add salt or pepper if needed.

Now after this step you need to take it out of the heat and let it cool down for a couple of minutes before serving! Hope you enjoy it!

Cream Rigatoni with Red Onions, Peas and Bacon

My husband and I have some meats leftover from breakfast today, so we decided to reduce, reuse, recycle... Super easy lunch or dinner recipe, it takes maybe 30 minutes to make.

Ingredients:

Rigatoni Pasta, I like to use Barilla.
1 medium size red onion
1 1/2 cups of heavy whipping cream
1/4 of a butter stick, unsalted
1 cup of shaved Parmesan cheese
4 strips of bacon (chopped)
1/2 cup of peas
Salt and pepper
2 tablespoons of fresh chopped parsley

Preparation:

In on small sauce pan boil water and make the pasta, you can take the pasta a little before it's ready, take it off the flame but leave it in the water so it remains hot while you are cooking the rest.

In a small pan sautee the onions with some olive oil until they become kind of yellowish and the white coloring to it have become more of a light brown.

For the sauce: Melt the butter in a medium size skillet, then add the cream, use medium heat, let it come to a boil, lower the heat to lox/medium and add the Parmesan cheese in batches, making sure you stir it while you are doing it. (5 minutes)
When you see the bubble become thicker lower the flame to low and add the chopped pieces of bacon, the peas, the red onions, and parsley, let is sit for a second, always remember to stir the sauce. (4 minutes)

In a bowl mix the sauce with the pasta,  little by little add some pasta and stir with some sauce to make sure the noodles get sauce all around them and also inside. Let it sit for 2 minutes so the pasta and the sauce solidify. It is ready to serve!

*Note: You can add grilled chicken to this recipe and make it even better!