Apr 22, 2019 Apr 1, 2019
NEW RECIPE: Three things I always have in my freezer: 1) homemade chicken stock 2) homemade bread 3) turkey meatballs. These tasty little meatballs help me put together and quick and easy dinner with some pasta, sauce, and a salad. They are light and healthy and take just a few simple ingredients.
You can use white or soft whole wheat bread to make the fresh breadcrumbs. I use my own homemade bread, both white and whole wheat. There’s not much difference in the result so why not use whole wheat, but make sure it’s a soft whole wheat bread (mine is really easy to make).
This is a quick recipe but it’s hands-on because you have to keep turning the meatballs (sometimes meat squares or triangles) but who cares as long as they taste great. When I add the water, I rarely have any left at the end but all stoves and pans are different so if you have water left over, it just takes a minute or two to cook it off. Click here for the recipe. – Jenny Jones
Feb 4, 2019
I’ve been busy the past month and when there’s not much time to cook, I still cook. And tonight I made my veggie fried rice. It’s my go-to dinner when I want a quick and healthy meal. I always have broccoli and peppers on hand I always keep frozen peas in the freezer.
It’s a light meal with protein from the eggs and a bounty of nutrients from the vegetables. This time I used broccoli, spinach, peppers, and peas. We had my peanut butter cookies for dessert.
If you want to try this quick and easy vegetarian fried rice, click here for the recipe. – Jenny Jones
Nov 12, 2018
Food on a stick is really fun! And easy. And healthy. Mine is made with lean chicken breast, two kinds of peppers, zucchini, and onion, all baked in the oven and it’s delicious. Marinating the chicken is important but my marinade is simple, with just a few ingredients. And I only marinate it while I prep everything else. Then I toss in the veggies just to quickly coat them with the marinade. Soft vegetables like peppers and zucchini are perfect for this quick bake. I tried other vegetables like thinly sliced carrots and halved Brussels sprouts but neither one cooked enough so I suggest sticking with this combo.
I use metal skewers because it’s less work. With wooden ones, they need to be soaked in water before using to keep the wood from burning. Some recipes say to soak for at least 30 minutes while others say overnight but I have never used wood so I can’t say for sure. A few things to note:
- It’s two skewers per person so try to make them the same so everyone gets served equally.
- I put the chicken & veggies on a plate only for easier handling & separating as you thread the skewers.
- It’s best to line your pan with foil, even the edges, because the juices can roll off and burn. I always put parchment paper on top of the foil in case the kabobs stick.
- Don’t crowd the pieces – it helps them cook faster.
- Use oven mits because the metal skewers get hot.
My marinade is simple but you can spice yours up any way you like. I always serve this with basmati rice. Click here for the recipe. – Jenny Jones
Aug 26, 2018
I made ribs this weekend with my own rub and sauce and I can see why the video has 5 million views and 35,000 comments on youtube and why my recipe has garnered over 800 comments here on this website. They are fantastic! I always make them in the oven now because I don’t like cleaning the grill. And this time I couldn’t find the silver skin on the back to remove and they were still just as tender as ever.
In case anyone has not tried this easy, foolproof way to make the most delicious fall-off-the-bone-ribs, try this recipe. Use my rub and sauce and you won’t be disappointed.
I went to bed early last night, planning to have the leftovers for dinner tonight but this morning, two of the ribs are missing. Apparently, my husband decided he needed a midnight snack. 😋 Click here for the recipe. – Jenny Jones
Jul 28, 2018
NEW RECIPE: There are lots of Mexican restaurants here in Southern California and I love Mexican food but I don’t always feel good after eating it. And tacos are my favorite so I decided to create something of my own that’s healthy, low fat, easy to serve, and really good! Most taco casseroles use tortillas chips but corn tortillas are a healthier choice and they make a taco casserole that’s soft and with more flavor than using tortilla chips. This easy dinner is high in fiber and protein. it has two vegetables, and it’s gluten free.
Quality matters so look for corn tortillas with the shortest ingredient list and not too much salt. I always look for low sodium products including the pinto beans (I use S&W brand). You can always add salt later or even some cayenne pepper if you like it spicy. And do not use pre-shredded cheese because it won’t melt like freshly shredded cheese. And when drizzling the bean liquid be sure to get the edges.
It’s really easy to put this delicious casserole together in layers and and it’s never dry because I reserve the liquid from the drained beans and pour some over each layer. Depending on the brand, I sometimes get 3/4 of a cup of liquid and other times it’s only 1/4 cup so I just add water to bring it up to one cup. Here’s how I layer it after coating the bottom of the pan with a little bean liquid:
3 Tortillas + Meat + Drained Beans + Bean Liquid + Cheese. Repeat this two more times to make 3 layers and then add remaining 3 tortillas on top. I like to tear and scatter them over the top in smaller pieces for easy serving. (It’s okay to have some openings in the tortilla layers).
You can serve this taco casserole two ways: Either top it with the shredded lettuce and tomatoes or serve them on the side. It’s fun for everyone to put on as much as they want and you can even use some chopped white onion as an extra topping, or even some sliced jalapeno peppers.
If you like soft tacos and fun, easy family meals, you will love this easy taco casserole. Click here for the recipe. – Jenny Jones
Jun 30, 2018
I’m loving my one pan meals because they are easier, faster, and there’s less cleanup. And when things all cook together, they just taste better. This quick and easy recipe for pasta, meat sauce, and spinach only takes 30 minutes, including prep. That’s because I use store-bought jarred marinara sauce.
Quality matter when you buy prepared products so try to find the best quality sauce you can, especially one made with Italian plum tomatoes. I use Silver Palate Low Sodium Marinara Sauce and I always use fresh baby spinach – a whole 5 ounce package. It’s a tight squeeze adding that much spinach on top of the sauce and I can do it in my 11-inch skillet because it has a domed lid, but you can also use a larger pot.
One issue with cooking spaghetti in sauce is the spaghetti tends to stick together. That’s why regular stirring is important and I find the best tool for that is a large fork. Using a fork to twist and turn the pasta helps a lot to keep it from sticking, but make sure it’s not metal if your pan in non-stick. I use my giant silicone fork for stirring.
Three things to remember with this recipe:
1) Keep the sauce boiling the whole time but not too high or you’ll cook off too much liquid. If that happens, just add a little more water. Once the pasta is added, I start off on medium heat and as it cooks down, I gradually reduce the heat to low.
2) To keep the spaghetti strands from sticking together, regular stirring is important and you can use tongs but a fork is a better choice. Once the spaghetti starts to soften, I twist and turn the spaghetti every 2 minutes and mine never sticks together.
3) It makes great leftovers. You can reheat it a pot or pan, with a little added water to keep it moist, cover and reheat over low heat, stirring a few times. You can also drop in some more spinach, which will wilt nicely as you heat and stir.
This is a comfort food meal and at my house, every meal has to have at least one vegetable so it’s a win-win. Click here for the recipe. – Jenny Jones
May 5, 2018
Why boil and drain pasta when you can cook it right in your sauce? In fact, everything here, the chicken, all these healthy vegetables, the creamy sauce, they all cook in one pot. And get this… 1) easy cleanup… 2) four vegetables in every serving… 3) start-to-finish : 30 minutes!
It’s vital to eat vegetables every day and this easy dinner has broccoli, carrots, peppers, and peas. There are probably more veggies than pasta in this fast and easy dinner but that’s a good thing. The creamy sauce it made with whole milk and a little flour and the result is an awesome healthy dinner that tastes much richer than it is.
My husband calls it Chicken Pot Pie Pasta because it reminds him of my chicken pot pie. I find myself looking for even faster and even healthier meals to cook and this one is going on the top of my list. To make this fast and healthy chicken veggie pasta, click here for the recipe. – Jenny Jones
Apr 11, 2018
Guess what? I just found out that my video for these fall off the bone ribs is the second highest viewed ribs recipe on youtube after Gordon Ramsey. Well knock me over with a spatula! It makes me proud because I was just making my home videos for fun, never expecting them to be so popular. But that means lots of people are cooking at home and I’m glad my videos and recipes are helping. Here are my current top 5 most viewed videos.
Fall Off The Bone Ribs – 4 million views
Cabbage Rolls – 3.9 million views
Faster No Knead Bread – 2.8 million views
Easy Whole Wheat Bread – 2.8 million views
Hash Browns – 2 million views (My Hash Browns? I couldn’t believe it!)
It’s exciting to watch these numbers grow. I don’t make ribs often but when I do, I always find myself saying, “Wow, I forgot how good these are!” If you haven’t tried them yet, summer is coming! Click here for the recipe. – Jenny Jones
Apr 4, 2018
Yes. You can make beef ribs that fall off the bone just like my pork baby back ribs with just a couple of small changes. First: Cook them longer. Two: Lower the temperature. After seeing so many questions about beef ribs I decided to try them myself so I could share the recipe. The two changes are very simple:
- Reduce the oven temperature from 300 to 275° F.
- Cook them for 3 1/2 hours in the oven (baby backs take 2 1/2 hrs). You can cook them even longer in the oven if you like but they are very tender after 3 1/2 hours.
- I was never able to remove the silver skin off the back but if you can, it’s best to remove it. (there’s good how-to advice on removing the silver skin in the comment from RussS below – thank you, Russ!)
I cooked 2 pounds of ribs and my dry rub recipe was just enough for 2 pounds. If you cook more, you’ll need to double the rub recipe. My homemade rub and sauce always get raves and both are easy to make. I see a lot of people use Sweet Baby Ray’s sauce but you should know that the first ingredient is high fructose corn syrup. My homemade barbeque sauce is easy to make and really worth trying. For tender fall off the bone beef ribs click here for the recipe. – Jenny Jones
How can something so easy be so good? I love haluski so much I just can’t get enough. My mother used to make it and I never asked her for the recipe but I finally figured out how to make it like she did and it’s so good! It’s basically a Polish stir fry of cabbage and onions that is quick and easy so you need to prep everything in advance. It only takes 20 minutes to make. I slice the cabbage by hand and then rough chop it after that.
Most haluski recipes use lots of butter but you don’t need to. This whole pan has only 2 tablespoons of butter and some of that is stirred in at the end for a great flavor and finish.
Now about the sauerkraut: I LOVE the addition of sauerkraut but I know it’s not for everyone (except us Poles 🇵🇱) but I do recommend trying the kraut version for a true Polish experience. Click here for the recipe. – Jenny Jones
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