I want everyone to see how easy it is to make baby back ribs with tender meat that falls off the bone. There’s no mystery to making those barbeque ribs we all love, the ones where you have to catch the meat as it falls away from the bone. It’s easy. But if you’re impatient, you will have to change your ways to make tender ribs because you really need to slow cook them first. But there’s nothing to do during all that time while you wait for the ribs to tenderize.
Oh wait… there is something to do. Call the neighbors over for a barbeque! Middle of winter? Snow on the roof? No problem. You can do it all in the oven. In fact, there is so little clean up if you do it all in the oven, that has become my favorite way to make ribs. By using a disposable foil pan, and working on foil or wax paper, the only thing to wash is your sticky fingers from my amazing sauce (yes, there’s a recipe here for that too), most of your face, and the white shirt you should never have worn on rib day.
So don’t wait for summer to enjoy my fall-off-the-bone ribs. Click here for the recipe. – Jenny Jones
My cooking videos have just logged over a million views! It happened this morning and I’m super excited. I know there are a lot of cooking channels on Youtube so I never expected that many people to watch mine. But the number of views has been steadily increasing and based on the comments, they are watching all over the world. So thank you to everyone who is watching and especially for letting me know when they try one of my healthy recipes. I’m not selling anything so the only reward I need is to know that I’m making a difference.
When you see how easy it is to make my beef stew, it might become a regular Sunday thing in your house. In this video I show the simple steps to make a delicious healthy beef stew with meat that falls apart with a touch and potatoes full of flavor.
I use the leanest meat possible and brown the heck out of it. That’s important, so making old-fashioned beef stew is not for the impatient but it’s oh so worth doing it right. My recipe never fails and it’s proof that you don’t need meat with a lot of marbling to make tender, delicious stew. I just use packaged stew meat, which is cheaper, I cut off any fat I can see, and it comes out perfect every time.
This easy beef stew is one of my most popular recipes – try it once and you’ll see why. Click here for the recipe. – Jenny Jones
Just in time for Christmas, here is the how-to video for my Polish Poppy Seed roll. It’s a delicious sweet bread that you can’t buy anywhere and it’s really not that hard to make. To someone like myself who grew up in a Polish household, the aroma of this poppy seed filling made with toasted nuts and citrus peel is downright intoxicating! Forget the wine – pass me another slice of Makowiec!
It’s a popular holiday bread in much of Eastern Europe, called bulochki s makom in Russia, makový závin in Chekoslovakia, ruladă cu mac in Romania, mohnkuchen in Austria, aguonų vyniotinis in Lithuania, makovnjača in Bosnia, and of course makowiec in Poland. Oh, and they call it ʋiːˀnɔˌbʁœːˀð in Latvia… who knew? Click here for the recipe. – Jenny Jones
You won’t believe how easy it is to make these Christmas Pecan Balls. It’s a simple, one-bowl recipe that’s pretty much foolproof although everyone will think you’re a gourmet baker. They make an impressive holiday gift and whenever I make them, everyone asks for the recipe. Now you can see how simple it really is.
I always try to bake the healthiest way possible but I was not able to make these with less butter… but I did try. During the holidays, even I have to splurge on these melt-in-your-mouth cookies (also called Mexican Wedding Cookies). One thing though, if you make them be sure to toast the pecans first. It makes a world of difference and you can watch my how-to video to see how easy that is.
I love to bake at Christmas and the two things I make every single year are my sugar cookies and these pecan balls. Guess which one is easier? The Pecan Balls! Click here for the recipe. – Jenny Jones
Here’s the How-To video for my easy garlic bread. You must see how quick and easy it is to make fresh, homemade garlic bread. I swear I can smell the garlic just looking at a picture of it! I just made some last night in my toaster oven and had it with a big bowl of vegetable-bean soup. Make sure you serve it warm.
By the way, garlic has antibacterial, antiviral, and antibiotic properties and is a good source of selenium, a powerful antioxidant. Garlic might help prevent colds, reduce blood pressure and protect the heart. But here’s one I never heard before: You can remove splinters with garlic. Placing a slice of garlic over the sliver and covering it with a bandage or duct tape has been a folk cure for years. As natural remedies gain in popularity, people swear this one works. I guess I’ll need to go rub some plywood to see if it works. Click here for the recipe. – Jenny Jones
Gone In Sixty Seconds wasn’t just a movie. It also describes what happens when I make my easy microwave kettle corn. It’s so good it’s usually gone in a matter of seconds. This delicious kettle corn is lightly sweet and unbearably easy to make… start to finish: about 5 minutes! It can be made simply sweet or if you’re craving something sweet and salty, that too. Just add a little salt. This snack is so easy to make and so easy to eat, it always disappears in one sitting.
Microwaving is the easiest way to make this kettle corn using a paper lunch bag and stapler. It’s just popping corn, a little oil, a little sugar, (and salt if you like), into the bag, into the microwave and done. You can also make it on the stove the standard way: add popping corn to oil in the pot, add sugar, and pop! Don’t eat the store bought stuff that always seems to have mystery ingredients. There’s nothing like fresh homemade kettle corn. It’s healthier, it will taste better, and you’ll save money. That’s a win-win-win! Click here for the recipe. – Jenny Jones
Make your own bread crumbs! You’ll save money and with my easy fresh bread recipe, they will taste better too. It takes just a few minutes to make healthy bread crumbs at home and you can avoid all the additives they put into the packaged ones. But the biggest benefit is the taste. If you make breadcrumbs with fresh whole wheat bread, you’ll never want store-bought again. I don’t know why they say to use stale bread. Stale bread makes stale crumbs. So get a fresh loaf of 100% whole wheat bread (it should have 3 grams of fiber per slice) and follow my simple steps for dry and for fresh bread crumbs.
Dry crumbs, the kind you use for breading, freeze for months, in fact I’ve had some in my freezer for over a year and they still taste great. I keep two bags in the freezer: one with plain dry whole wheat crumbs and another with seasoned dry crumbs. I usually add oregano, thyme, garlic salt, and pepper but you can add anything your heart desires as long as it’s a dry spice. How about cayenne pepper or paprika or basil or rosemary or cumin or… (your spice here).
Fresh crumbs take about one minute to make using a food processor and they are an awesome topping for mac & cheese. They are also what I use in my salmon patties. So why not use high fiber breadcrumbs and make mac & cheese, salmon patties, or other meals a little healthier. Once you have fresh crumbs, it takes just a few minutes to turn them into Panko crumbs. Yes, you can make homemade Panko bread crumbs, too. So make some healthy bread crumbs and amp up your fiber! Click here for the recipe. – Jenny Jones
Now you can see how easy it is to make soft and gooey homemade cinnamon rolls from scratch. My simple recipe is as healthy as I can make it, using only two tablespoons of butter in the whole thing. There’s nothing like that rich enticing aroma that comes from the sweet brown sugar and cinnamon filling. The smell of cinnamon rolls baking in the oven is the best thing ever! This is an easy one-rise recipe so it won’t take long to have them on the table but you can also prepare the rolls the night before, refrigerate them overnight, then rise and bake them in the morning.
You don’t have to avoid cinnamon rolls (well, maybe at the mall… I would avoid those!). Most cinnamon rolls are made with lots of butter but try my healthy recipe and see how good they can be with very little butter or if you want to avoid saturated fat altogether, I often make them with a trans fat-free margarine (Canola Harvest) and I swear no one can tell the difference. So yes, you can have delicious, soft and yummy cinnamon rolls with not butter at all.
Serve these warm and you will never have leftovers. Click here for the recipe. – Jenny Jones
By popular demand, here is a new video showing how I make my easy potato pancakes. Using a food processor makes this healthy recipe incredibly easy to do but you can also shred the potatoes the old-fashioned way using a box grater. Even then it’s still an easy recipe. After years of ordering potato pancakes in restaurants to have them bring me a greasy, practically deep-fried mass of mush, I decided I had to learn to make my own. And it was a labor of love because I love my potatoes!
The best potato pancakes need a thick batter and the trick I am sharing in this video is how to drain the potatoes of their juice but keep the starch and that takes just five minutes, but it’s a must-do for these delicious little patties. My dad used to make potato pancakes all the time and serve them with sour cream – lots of sour cream – but now I use less of it, and the reduced fat kind. Oh, and my mother would slice up leftover potato pancakes and stir them into scrambled eggs. I still love that for breakfast! Click here for the recipe. – Jenny Jones