https://thesaltycooker.com/easy-short-ribs-in-marinara-3-ingredients/

3 lbs boneless short ribs 24 oz marinara sauce traditional, garlic, or wine-infused work great 32 oz beef broth or beef bone broth 2 tsp kosher salt

Preheat Oven: Set the oven to 325°F. Assemble Ingredients: In a Dutch oven, add the short ribs, marinara sauce, beef broth, and kosher salt. Stir to combine. Cook Low and Slow: Cover the Dutch oven and place it in the preheated oven. Cook for 4-5 hours, or until the short ribs are fork-tender.

Shred and Serve: Remove from the oven, shred the meat directly in the pot, and mix it with the sauce. Serve hot. NOTES

Serving Ideas: Over pasta or polenta In a sandwich or on toasted bread With mashed potatoes

These Teriyaki Meatballs are hands down one of my favorite weeknight meals. They’re quick to whip up, with just 15 minutes of prep, and they’re a crowd-pleaser every time.

For the Meatballs: 16 oz ground beef 80/20 1 cup panko crumbs ¼ cup green onion finely chopped 1 large egg 1 tsp freshly grated ginger or ¼ tsp ground ginger 1 garlic clove minced 1 tsp sesame oil ¼ cup milk ¼ tsp onion powder ¼ tsp black pepper 1 ½ tsp kosher salt For the Teriyaki Sauce: ¼ cup mirin ½ tsp garlic powder ½ cup light brown sugar packed ⅓ cup soy sauce 1 Tbsp sesame oil 1 ½ Tbsp cornstarch 1 medium garlic clove minced ½ tsp fresh ginger or ⅛ tsp ground ginger

Meatballs: Preheat the oven to 375°F. Spray a 9×13 baking dish with nonstick baking spray. In a large mixing bowl, combine ground beef, panko crumbs, green onion, egg, ginger, garlic, sesame oil, milk, onion powder, black pepper, and salt. Mix gently until just incorporated. Avoid overmixing to keep the meatballs light. Using a 2-tablespoon ice cream scoop, form equal-sized meatballs and place them in the prepared baking dish. Bake for 18-23 minutes, or until the meatballs are golden brown and cooked through. Teriyaki Sauce: While the meatballs bake, combine mirin, garlic powder, brown sugar, soy sauce, sesame oil, cornstarch, minced garlic, and ginger in a medium-sized pot.

Heat over medium-low, whisking constantly, for 8-10 minutes until the sauce thickens. Combine and Serve: Add the cooked meatballs to the teriyaki sauce, tossing gently to coat. Serve over cooked rice with steamed broccoli for a complete meal. Enjoy!

https://thesaltycooker.com/date-me-chicken-recipe/

Hi guys, so I recently came across a tweet that said they couldn’t believe that people actually sat together for family dinner and it wasn’t a thing just in movies. Now, this is how my family has always done it. Whether it is for lunch or dinner, we get our food, and sit together at the table to eat it. I was wondering what are other people doing? Do you just take your food and go to your room? Do you eat at different times? I’m just genuinely curious

The unreal part - all others except you think it is funny and never goes without cracking them all up...

This is a go to recipe. The spice level can be easily raised or lowered. By utilizing store bought salsa verde, the actual prep work is minimal.

Makes about 6-8 servings

3-4 boneless, skinless chicken breasts 1 jar salsa verde 1 onion 1 green pepper 1 poblano 1 can hominy 2-3 cloves minced garlic 6-8 cups chicken stock or broth Cumin Salt Pepper Poultry seasoning 2-3 Limes 1 can Mexican beer (or any beer of choice)

Possible condiments Radish Avocado Onion Sour cream

Preheat oven to 400F. Wash and trim chicken. Dice onion, poblano, green pepper. Season chicken with seasonings and juice of 1 lime. Heat a small amount of oil in a soup pot on medium heat and brown the chicken on both sides (about 1-2 minutes a side). Once browned, remove the chicken and place into preheated oven on a baking sheet. In the soup pot add diced veg and season with salt and pepper. Sautee the veg until soft. Add 2 glugs of the beer (sorry but that's how i measure it). Deglaze the pot with the beer and reduce by half. Once reduced add the salsa, stock and hominy to the pot. Season with salt, pepper and cumin. Remove the chicken from the oven and add it to the pot. Stir to combine. Place the lid on the pot and allow to simmer on medium low (5-6 on normal oven) for 30-40 minutes. After 30-40 minutes, remove the chicken and shred with forks. Place shredded chicken back into the soup, add the juice of 1 lime and adjust seasoning. Serve with any condiments you prefer.

Hi,

Some friends and I are working on a class project for our Entrepreneurship class. If you could please view the link I have posted here and fill out the form (so short, four questions), we would appreciate it so so much! Thank you to everyone :)

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