News 6 at Nine is here to help you get results for your weeknight meals.
This week's recipes are from MamaLovesFood.com.
- Pork ribs
- Your favorite spice rub we love McCormick's Sweet and Smoky and Brown Sugar Bourbon rubs
- optional: your favorite barbecue sauce
Smother your pork ribs on both sides with the rub. Place meat side down on a foil lined baking pan. Make sure you choose one with a lip, because there will be juices released in the cooking process.
Seal pan(s) tightly with foil and bake at 225 degrees for 3 1/2 - 4 hours.
Remove foil and allow meat to rest. If you're making ahead of time, now you can (when they're cool enough!) throw them in the fridge.
Just before you're ready to grill, slather the ribs with barbecue sauce. Then throw on a medium heat grill (or 350 degree oven) for 5 - 15 minutes, until heated to your liking.
- 1 1/2 pounds lean ground beef
- 1 yellow onion chopped
- 1 green bell pepper chopped
- 2 cans red kidney beans rinsed and drained
- 2 cans Rotel Tomatoes with Chili
- 3 tablespoons chili powder
- 1 teaspoon garlic powder
- 2 teaspoons cayenne powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon ground cumin
- 1/4 cup panko breadcrumbs or crushed crackers
Cook the beef in a large skillet on high heat until crumbled and browned.
Drain most of the fat off, cook the onion in the pan until slightly browned and translucent.
Add to the slow cooker with the rest of the ingredients.
Cook on high for four hours or on low for 6 hours. Alternatively, you could do this in the electric pressure cooker for 30 minutes.
- 24 ounces quality spaghetti sauce (3 cups)
- 1 cup chicken stock can sub vegetable stock
- 1/4 cup heavy cream
- 1/2 - 3/4 cups loosely packed blue cheese crumbles
- balsamic reduction to taste, optional
Bring sauce and stock to a simmer on the stove top.
Stir in heavy cream and blue cheese, continue cooking until soup is heated through. Do not boil.
Garnish with extra blue cheese crumbles and a drizzle of balsamic reduction.
- Really good bread, I prefer a sturdy sour dough with thicker than average slices.
- Crispy bacon -- it absolutely needs to be crispy otherwise you run the risk of yanking the whole rubbery slice out with your first bite. And that's basically criminal.
- Thin sliced tomatoes, if they're too thick you'll end up with a gloopy tomato seedy mess.
- American cheese, classic. Please don't deviate.
- Butter, the real stuff.
Slather the outside of each slice of bread with butter. Be generous.
Cover the unbuttered side of each slice with cheese. Yes, both slices get cheese.
On one slice place bacon, and on the other slice place tomato. Carefully put slices together, buttered sides facing out.
Cook on a medium heat skillet, turning frequently for even browning, until toasted to your liking.
Enjoy with a piping hot cup of soup.
- Bread -- three slices per sandwich
- Tomato sliced
- Bacon crispy
- Avocado sliced
- Onion -- red thinly sliced or pickled onions
Toast bread slices to your liking - we prefer very toasty so they have a nice crunch to counterbalance the soft meat and toppings.
Layer in this order: Toast, mayonnaise, lunch meat, cheese, toast, mayonnaise, lettuce, tomato, bacon, avocado, onion, toast.
Cut into triangle-shaped quarters and spear each quarter with a toothpick to hold them together.
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