Oven Baked Pork Ribs

Preheat oven to 300 degrees

In a small saucepan, mix:
-Worchestershire sauce
-Dark or brown sugar
-Honey
-Celery seed
-Paprika
-Cayenne
-Water

There was once, long, long ago, actual measurements for these, but it's really better if you just add whatever smells right, in the order listed above. Stir over medium heat until it boils and begins to thicken.

Good Housekeeping says to pat the ribs dry and dust them with baking powder. I'm not sure why, exactly, but I do it. Place them meat side down in a baking dish and pour the sauce over them. The baking powder makes it go all fizzy, and it's pretty cool.

Place in oven for about 2 hours, basting halfway through.

I tried to take a picture when the ribs were all intact, but I ate them instead because they are SO GOOD.

Pollo con Salsa de Champiñones

This might be my new favorite thing ever.

Dinner for two

1-2 boneless, skinless chicken breast
1 can black turtle beans
1 can condensed cream of mushroom soup
1 cup of your favorite rice
1 clove of Garlic (give or take)

Set your favorite rice to cook, shake in a healthy dose of this newest FCB Secret Ingredient: Slap Ya Mama Cajun Seasoning.
Chop the chicken in to cubes. Split the garlic clove(s) and mince. Sautee these in a little olive oil in a small pan over medium-high heat.
Rinse the beans, and mix in a small pot along with the cream of mushroom soup. Add only half a can of water and heat through.
Serve in bowls, layered: Rice, chicken, sauce. Garnish with cherry tomatoes and avocado.

Ask FCB: Steak

Marie-


How in the hell am I supposed to broil this steak?


Best,
Poppie

Turn on the broiler in your oven. Move a rack really, really close to the top. If you season your steaks, do it now. If you want to do this the right way, rub in some kosher salt and a little fresh cracked pepper. on each side. Oh, and if you have defrosted the steaks, for the love of god, pat them dry with a paper towel.

Lay out the steaks in a cookie sheet, or, better yet, on a wire rack over a baking pan. Let the oven get nice and warm, about 5-7 minutes, before you put those steaks in. Slide them on to the top rack. For a nice medium-rare, let them broil for about three minutes on each side.

Oven Barbeque Chicken

MMMMM Bar-B-Que. Always delicious. Oh, wait, I'm back in Pennsylvania and there's snow blocking my path to my grill. No matter, time for some oven barbecue chicken!



-6 Boneless chicken breasts (skinless for you "healthy" eaters. Who might not enjoy it here anyway. Please ignore the fact that I made mind with skinless)
-Your favorite barbecue sauce
-Salt
-Pepper
-Onion powder
-Vegetable or Olive Oil

I use olive oil for everything except frying chicken and making popcorn. Heat about 2-3 tbsp of oil in a pan. Preheat your oven to 375 F. Rub the breasts down, both sides, with salt, pepper, and onion powder. Or whatever else. Chili powder adds a great kick if you're using a sweet sauce, but I use mesquite.

Brown the chicken, both sides, in the oil. Transfer to a baking dish and absolutely smother them in your barbecue sauce. Bake for 40 minutes. Check a few minutes before just to make sure you don't over cook them.

Finley Burgers!

Another one from our buddy Finley.

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So, I cooked hamburgers tonight for the first time in about 3 years. In doing so, I realized this recipe might pass muster for the legendary Fatty Cookbook- and you might like it too.

Hamburgers

2 lbs ground meat (ground chuck would likely work best
2 large eggs
1 handful (about 1 cup) shredded Colby Jack cheese
1-2 packets onion soup mix
seasoning (preferably Cajun seasoning)

Combine all ingredients in 1 large bowl, making sure to mash them all together really well. You want a good mix throughout the burger meat of the cheese and the onion soup mix. Season to taste, and mix well.

Cook as preferred (pan fried works well, but on the grill ain't bad either). Serve as desired.


P.S. I thought of a possible other recipe that I'll try- egg nog French Toast. Use eggog as the base rather than cream.

I will get to work on that egg nog toast, chief. Thanks again!