Entrées

Ingredients:

• 2 racks of pork baby back ribs

• 2 cups of your favorite BBQ sauce

• 1/4 cup brown sugar

• 2 tablespoons paprika

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 tablespoon chili powder

• 1 teaspoon salt

• 1 teaspoon black pepper

Instructions:

1. Preheat your grill or oven to 275°F (135°C).

2. Prepare the ribs by removing the membrane from the back of the racks. This can be done by gently loosening the membrane with a butter knife and then pulling it off with a paper towel for better grip.

3. In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and black pepper to create a dry rub.

4. Rub the dry rub mixture evenly onto both sides of the ribs, making sure to coat them thoroughly.

5. If using a grill: Wrap each rack of ribs individually in aluminum foil and place them on the grill over indirect heat. Close the grill lid and cook for about 2.5 to 3 hours, or until the meat is tender and starts to pull away from the bones.
   If using an oven: Place each rack of ribs individually in a baking dish and cover tightly with aluminum foil. Bake in the preheated oven for approximately 2.5 to 3 hours, or until the meat is tender and starts to pull away from the bones.

6. Once the ribs are cooked, carefully remove them from the grill or oven and open the foil. Brush the BBQ sauce generously over the ribs, covering them completely.

7. Return the ribs to the grill or oven, uncovered, and cook for an additional 15-20 minutes to let the sauce caramelize and create a sticky glaze.

8. Remove the ribs from the heat and let them rest for a few minutes. Cut them into individual portions between the bones.

9. Serve the BBQ ribs hot with additional BBQ sauce on the side, if desired. They pair well with coleslaw, cornbread, or your favorite side dishes.

Enjoy your delicious homemade BBQ ribs!

Ingredients:

• 1 tablespoon olive oil

• 1 onion, diced

• 3 cloves garlic, minced

• 1 pound ground beef (or substitute with ground turkey or plant-based alternative)

• 2 tablespoons chili powder

• 1 teaspoon cumin

• 1 teaspoon paprika

• 1/2 teaspoon oregano

• 1/4 teaspoon cayenne pepper (adjust to taste)

• 1 can (15 ounces) kidney beans, drained and rinsed

• 1 can (15 ounces) black beans, drained and rinsed

• 1 can (15 ounces) diced tomatoes

• 1 cup beef or vegetable broth

• Salt and pepper to taste

• Optional toppings: shredded cheese, sour cream, chopped green onions, chopped cilantro

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.

2. Add the ground beef to the pot and cook, breaking it up with a spoon, until browned and cooked through.

3. Sprinkle the chili powder, cumin, paprika, oregano, and cayenne pepper over the cooked meat. Stir well to coat the meat evenly with the spices.

4. Add the kidney beans, black beans, diced tomatoes (with their juice), and beef or vegetable broth to the pot. Stir everything together.

5. Bring the chili to a simmer. Reduce the heat to low and let it cook for about 30-40 minutes, stirring occasionally to prevent sticking.

6. Taste the chili and season with salt and pepper according to your preference.

7. Once the chili has thickened and the flavors have melded together, it's ready to serve.

8. Ladle the chili into bowls and garnish with optional toppings such as shredded cheese, sour cream, chopped green onions, or chopped cilantro.

Enjoy your homemade bean chili! Feel free to customize the recipe by adding other ingredients like bell peppers, corn, or additional spices to suit your taste.

Ingredients:

• 2 pounds ground beef

• 1 large onion, diced

• 4 cloves garlic, minced

• 2 bell peppers, diced (any color you prefer)

• 2 cans (14 ounces each) diced tomatoes

• 1 can (6 ounces) tomato paste

• 2 cups beef broth

• 2 tablespoons chili powder

• 1 tablespoon ground cumin

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• 1/2 teaspoon cayenne pepper (adjust according to your spice preference)

• Salt and pepper to taste

• Optional toppings: shredded cheese, sour cream, chopped green onions

Instructions:

1. Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up into crumbles. Drain any excess fat.

2. Add the diced onion, minced garlic, and diced bell peppers to the pot. Cook for about 5 minutes until the vegetables are softened.

3. Stir in the diced tomatoes, tomato paste, and beef broth. Mix well.

4. Add the chili powder, cumin, paprika, dried oregano, cayenne pepper, salt, and pepper. Stir to combine all the ingredients.

5. Bring the chili to a simmer. Reduce the heat to low, cover the pot, and let it cook for at least 1 hour, stirring occasionally.

6. Taste the chili and adjust the seasonings according to your preference. If you prefer a thicker consistency, you can simmer the chili uncovered for a little longer.

7. Serve the chili hot in bowls, and if desired, top it with shredded cheese, a dollop of sour cream, and chopped green onions.

Enjoy your homemade beanless chili! Feel free to customize it further by adding your favorite spices or additional vegetables for extra flavor.

Ingredients:

• 8 oz fettuccine pasta

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces

• 4 tbsp butter

• 4 cloves garlic, minced

• 2 cups heavy cream

• 1 cup grated parmesan cheese

• Salt and pepper to taste

Instructions:

1. Cook the fettuccine pasta according to package instructions.

2. While the pasta is cooking, heat a large skillet over medium heat and add the chicken. Cook until browned, about 5 minutes.

3. Remove the chicken from the skillet and set aside.

4. In the same skillet, add the butter and garlic and cook until fragrant, about 1 minute.

5. Add the heavy cream and bring the mixture to a boil.

6. Reduce heat to low and add the parmesan cheese, stirring until fully melted.

7. Add the chicken back to the skillet and stir to coat in the sauce.

8. Season with salt and pepper to taste.

9. Drain the cooked pasta and add it to the skillet with the chicken and sauce. Toss to combine.

10. Serve hot and enjoy your homemade chicken alfredo!

Ingredients:

• 8 oz fettuccine pasta

• 1 lb raw shrimp, peeled and deveined

• 4 tbsp butter

• 4 cloves garlic, minced

• 2 cups heavy cream

• 1 cup grated parmesan cheese

• Salt and pepper to taste

Instructions:

1. Cook the fettuccine pasta according to package instructions.

2. While the pasta is cooking, heat a large skillet over medium heat and add the shrimp. Cook until pink and opaque, about 3-4 minutes.

3. Remove the shrimp from the skillet and set aside.

4. In the same skillet, add the butter and garlic and cook until fragrant, about 1 minute.

5. Add the heavy cream and bring the mixture to a boil.

6. Reduce heat to low and add the parmesan cheese, stirring until fully melted.

7. Add the shrimp back to the skillet and stir to coat in the sauce.

8. Season with salt and pepper to taste.

9. Drain the cooked pasta and add it to the skillet with the shrimp and sauce. Toss to combine.

10. Serve hot and enjoy your homemade shrimp alfredo!