Perfect Short Ribs

4 lbs short ribs
8 oz can tomato sauce
2 Tbs molasses
2 Tbs cider vinegar
1 onion, sliced
1 tsp liquid smoke

Directions: Sprinkle the short ribs with salt and pepper. Mix ingredients in bag and then add ribs.

To serve: Thaw and place on 9x13 pan. Cover tightly with aluminum foil and bake at 250 degrees for 5-6 hours or place in slow cooker. Serve with rice or noodles.

Note: I used country-style spare ribs for these (boneless)

Stuffed Shells with Arrabbiata Sauce

• 12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
• 2 tablespoons olive oil, plus extra for greasing baking sheet
• 6 ounces thinly sliced pancetta diced
• 2 teaspoons dried crushed red pepper flakes
• 2 garlic cloves, minced
• 5 cups marinara sauce
• 2 (15-ounce) containers whole milk ricotta cheese
• 1 1/3 cups grated Parmesan
  
• 4 large egg yolks
• 3 tablespoons chopped fresh Italian parsley leaves
• 3 tablespoon chopped fresh basil leaves
• 1 teaspoon chopped fresh mint leaves
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup shredded mozzerella cheese

Directions:

Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.

Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool.

Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer stirring often.

In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.

Preheat the oven to 350 degrees F.

Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.

Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.

Cafe Rio Shredded Chicken

• 1 (8 ounce) bottle kraft zesty Italian dressing
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 3 garlic cloves, minced
• 5 lbs chicken breasts

Directions:

1. 1. Cook all together in a crock pot for 4 hours on low.
2. 2Shred meat.
3. 3cook 1 additional hour.
   Freezer intructions:
   Thaw and reheat! Wrap in tortillas with all of your favorite goodies!

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Chicken Pesto Pizza by Tasty Kitchen

• Pioneer Woman's Pizza Dough (enough For 1 Medium Size Pizza)
• 1 to 2 Chicken Breasts
• Salt And Pepper, to taste
• ½ teaspoons Paprika
• 1 Tablespoon Olive Oil
• 1/4 cup Pesto
• 6 ounces, weight Fresh Mozzarella Cheese, Sliced Thinly
• ¼ cups Freshly Grated Parmesan Cheese

If using frozen pizza dough, let it sit out at room temperature for about 20 minutes so it is easier to work with.

While the dough is out, prepare your chicken. Heat a grill pan or grill and place the chicken breast between two pieces of parchment and pound until it is a uniform thickness (about 1/2 an inch thick or less). Salt and pepper both sides, and add paprika to both sides if desired. Spray pan with non-stick spray or oil, and grill for 7-10 minutes on each side or until chicken is cooked through. Remove to plate and let cool while you prepare the dough.

Preheat the oven to 475F. Drizzle some olive oil onto a sheet pan. Stretch out the dough using your hands- I usually hold it from one end and let it drop down and then keep stretching it this way until the middle parts are quite thin. When it is stretched, place on the sheet plan, you can continue to work it into the shape you like once it is on the pan. Spread the pesto over the dough first, and then evenly place the slices of mozzarella over the pesto. Slice your chicken into thin strips and place over mozzarella. Finish with a good grating of Parmesan cheese, and place pan in the oven for 12-15 minutes, or until crust is golden and cheese is bubbling but not overcooked or hard. Take out and enjoy!

Pizza Dough

Ingredients

• FOR THE CRUST (MAKES TWO CRUSTS):
• 1 teaspoon Active Dry Or Instant Yeast
• 4 cups All-purpose Flour
• 1 teaspoon Kosher Salt
• ⅓ cups Extra Virgin Olive Oil
• _____
• FOR THE PIZZA:
• 1 whole Large Eggplant (or Two Medium Eggplants)
• Kosher Salt, For Sprinkling
• 1 pint Grape Tomatoes
• 2 cloves Garlic, Minced
• 8 ounces, weight Fresh Mozzarella Cheese, Sliced Very Thin
• ½ cups Freshly Grated Parmesan Cheese
• Extra Virgin Olive Oil For Drizzling
• Freshly Ground Black Pepper

Preparation Instructions

TO MAKE THE CRUST:

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

Freezer instructions:

Make dough and let it rise 1 to 2 hours. Punch down and shape into a disc and wrap in plastic wrap, then freeze.

To defrost, place dough in fridge the night before (or in the morning) and then put in bowl brushed in olive oil 20 min. before using.

Follow dough prep as instructed above.

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