With St. Louis ribs on sale for $5-$6 a pack for 3 lb.  you'd be silly not to grab a rack.  The issue always comes with, "What am I going to do with these?"

If you have an air fryer try St. Louis Pork Ribs one night. These will be added to your list of faves in no time!

If not you can grill'em.  Nothing like a delectable set of basted ribs for summer night eats.  But who wants to slave that time over the hot coals when weather indexes tend to be higher this summer?

I'll share my trick.  I place them in the oven for an hour wrapped in foil.  Then I allow them to graze the grill for 15 - 20 minutes during a continuous baste. I also added a bit of the glaze on top before baking them to ensure that flavor seeps low to the bone.
3 to 4 pounds pork baby back ribs, cut into serving-size pieces
1 can (15-1/4 ounces) peach halves, drained
1/3 cup soy sauce
1/4 cup canola oil
1/4 cup honey
2 tablespoons brown sugar
1 teaspoon sesame seeds, toasted
1 garlic clove, peeled
1/4 teaspoon ground ginger


Prepare grill for indirect heat, using a drip pan. Place ribs over drip pan. Grill, covered, over indirect medium heat for 60 minutes, turning occasionally.

Meanwhile, in a blender, combine the remaining ingredients; cover and process until smooth. Baste ribs.
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Grill until meat is tender and juices run clear, 15-20 minutes longer, basting occasionally with remaining sauce.

Here's an inexpensive way to use some of those chicken breasts you have frozen for upcoming recipe ideas.  It's so simple to prepare and make your own.  Don't bother paying extra dollars for those prepared ones in the bag.  Check out the link above.  

Then all you need is a bit of cheese, ham, and bacon and you're all set!

4 boneless skinless chicken breast halves (8 ounces each)
2 tablespoons butter, softened
1 teaspoon dried thyme
4 thin slices fully cooked ham
4 thin slices Swiss cheese
8 bacon strips
2 large eggs
1/2 cup milk
1/2 cup all-purpose flour
3/4 cup dry bread crumbs
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/4 cup shredded Parmesan cheese


Flatten chicken breasts to 1/8-in. thickness; spread butter on the insides. Sprinkle with thyme. Top with a slice of ham and cheese; roll up tightly. Wrap each with 2 slices of bacon and secure with toothpicks.

In a small bowl, beat eggs and milk. Place flour in another bowl. Combine the bread crumbs, garlic powder, oregano and cheese. Dip each chicken breast into egg mixture; dip into flour to coat. Dip each again into egg mixture, then coat with crumbs.

Place on a greased baking sheet. Bake, uncovered, at 350° for 40-45 minutes or until chicken juices run clear.

Here's a quick warm-weather favorite when you tire of all those cold sandwiches and salads that are such a hit those first few weeks of summer.  I wouldn't be surprised if you have most of these staples on hand anyway.  For those you don't, it won't cost you but a couple of bucks.

Best of all, this concoction takes about 20 minutes in the oven; therefore, not heating up your house drastically and running up the air conditioner bill too much.  

1 pound ground beef
1/2 cup chopped onion
1 garlic clove, minced
1 tsp. salt
1/2 tsp. pepper
1 24 oz. can spaghetti sauce
6 ounces spiral noodles, cooked and drained
1 cup small curd cottage cheese
2 cups shredded part-skim mozzarella cheese, divided
Grated Parmesan cheese
Minced fresh basil, optional


Preheat oven to 350°. In a large skillet, brown beef with onion, garlic and salt. Stir in spaghetti sauce; simmer until heated. Remove 1 cup meat sauce; set aside. Stir noodles into the remaining sauce. Place half of the noodle mixture in a greased 2-qt. casserole. Cover with cottage cheese and 1 cup mozzarella cheese.

Add remaining noodle mixture; top with reserved meat sauce and remaining 1 cup mozzarella cheese. Sprinkle with Parmesan cheese. Cover; bake for 20-25 minutes. Let stand 5 minutes before serving. If desired, sprinkle with basil, if using.

I had a ham sitting in the bottom of my freezer from my last food bank visit.  It seemed around Easter there were several untouched hams at the end of the day waiting for pick up.  Two of those lonely delights made it in the back seat of my car.

I had been waiting for a recipe that would embellish this beauty with extra sweetness.  I was not disappointed.  In fact, I added a little extra marmalade on my slice to ooze down and warm a tad before it hit my taste buds.  Too yummy!

Why cook a ham over summer?  Leftovers!  So many recipes for added ham tidbits.  


1 fully cooked bone-in ham (6 to 8 pounds)
1 tablespoon ground mustard
1 teaspoon ground allspice
3/4 cup orange marmalade


Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine mustard and allspice; rub over ham.
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Bake, uncovered, at 325° until a thermometer reads 140°, 2 to 2-1/4 hours. Spread top of ham with marmalade during the last hour of baking, basting occasionally.

Every time I open my food pantry bag there is always a two pound box of macaroni in it.  It must be a staple for every family, of course, but for some reason those elbow macaroni can be a bit boring for a side dish.  

So, I came across this side dish that is just wonderful.  Don't be taken back with the Worcestershire sauce if you're not a fan.  Two tablespoons can seem a bit daunting when considering how aromatic it can be.  Don't be fooled though! It is the perfect accompaniment.  

1-1/2 pound ground beef
1/2 cup chopped onion
2 cans (8 ounces each) tomato sauce
1 1/4 cup water
1 package (7 ounces) macaroni
1/2 cup chopped green pepper
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
I cup a cheddar cheese, optional

In a large skillet over medium-high heat, cook beef and onion until the meat is no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until macaroni is tender, stirring occasionally, 20-25 minutes. Add more water if needed. 

Top with Cheddar cheese if desired and allow to melt.  

So after a few days of casserole suppers that included the sought after "leftovers" cry from my youngest son, I as met with, "Mom, I think a gained a few pounds.  Can you make some lighter dinners for awhile?"

"They'll be fewer leftovers," I exclaimed

"Sigh, OK," was his return.

This does look scrumptious doesn't it?  At second glance you may be thinking, "Wow, that's a lot of carrots and onions!  I'm not sure about that."  Well, let me assure you, this was a contest winner and adapted from a previous recipe.  So all hands on board!  Give it a shot.  You're going to be quite surprised. 

Grab a bag of those julienne carrots in the vegetable aisle.  It's well worth the $1.59.

4 boneless skinless chicken breast halves, cut into strips
3 tablespoons canola oil, divided
4 medium carrots, julienned
1 medium sweet onion, julienned
1/2 cup teriyaki sauce
Hot cooked rice
Sesame seeds, toasted, optional
Sliced green onions, optional


In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink, 6-8 minutes. Remove chicken and set aside.

In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir-fry until vegetables are tender, 2-4 minutes longer.
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Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil until sauce is slightly thickened, about 5 minutes. Serve with rice. Sprinkle with sesame seeds and green onions if desired.

I know you're all sitting there wondering, "Why is she sharing all these comfort foods when summer is just around the corner?"  After all, this is the time of year when hours in the kitchen spent dishing up a family meal are on the outs.  

But every year when school let's out my youngest says, "Now that it's summer can you make some BIG meals so that there's leftovers?"  And, until the novelty wears off, that's just what I do.  There is more time on my hands these days and more time to delve into my wholesome hobby - the joy of cooking.

There are many types of lasagna.  If you like the stand-up-cut-a-slice type then this one may not be for you.  But if you're looking for an ooey-gooey-cheesey type, then you're going to love this recipe!

12 uncooked lasagna noodles
1 container (24 oz) small-curd cottage cheese
1 container (15 oz) ricotta cheese
2 eggs, slightly beaten
1/3 cup Parmesan cheese
1 teaspoon salt
1/4 tsp. pepper
2 1/2 cups shredded mozzarella cheese (10 oz)
1 lb lean ground beef
1 small finely chopped onion (1 medium)
2 jars (24 oz each) your favorite tomato sauce


Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain lasagna noodles as directed on package, using minimum cook time.

Meanwhile, in medium bowl, stir together cottage cheese, ricotta cheese, eggs, Parmesan, pepper, and salt. Stir in 1 cup of the mozzarella cheese. Set aside.

In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in pasta sauce.

Spread 1 cup beef mixture in baking dish; top with 3 noodles and 2 1/2 cups cheese mixture. Top with 3 noodles, 2 cups beef mixture and 3 more noodles. Top with remaining cheese mixture, 3 noodles and remaining beef mixture. Sprinkle with remaining 1 1/2 cups mozzarella cheese.

Cover; bake 40 to 45 minutes. Uncover; bake 20 minutes longer or until cheese is browned. Let stand 10 to 15 minutes before serving.

School's out and summer's in!  Time for sleep overs and unexpected guests.  With so many sales this time of year, this delicious entree is a great pick.

Thrifty, wholesome, and satisfying this will be an added favorite to your dinner fare.  Best of all, if you're making it for just a few it freezes well for future meals.  

3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 pounds stew meat
2 tablespoons oil
1 cup water
1/2 cup beef broth
1 garlic clove, minced
1 onion, chopped
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed (optional)
2 cups sliced fresh mushrooms
2 cups frozen peas, thawed
3 cups prepared mashed potatoes, from box if you prefer
1 tablespoon butter, melted
Paprika


In a large resealable plastic bag, combine the flour, salt and pepper; add beef in batches; shake to coat. In a large skillet, cook beef over medium heat in oil until meat is no longer pink. Place beef and drippings in a greased shallow 2-1/2-qt. baking dish.

In the same skillet, add the water, broth, garlic, onion, thyme and rosemary; bring to a boil. Simmer, uncovered, for 5 minutes; stir in mushrooms. Pour over meat; stir to coat.
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Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until beef is tender. Sprinkle peas over meat. Spread potatoes evenly over top. Brush with butter; sprinkle with paprika. Cover and bake 15-20 minutes longer.

There is nothing more delicious on a Sunday then an economical Skillet Roasted Chicken. This is almost the next-best thing to cooking your main and side on a sheet pan. To be clear, though, this is not a one-pan experience. By giving the chicken a simultaneous turn in a separate skillet while the hash is roasting in the oven, you’re sure to produce crisped skin and meat that is done by the time the vegetables are tender. You transfer the browned chicken to finish atop the hash, infusing the vegetables with more flavor.


1 whole 3-4 pd chicken
3 garlic cloves, pressed or minced
Grated zest of 1/2 large orange
3 tab. olive oil
1 tsp. salt
1/2 tsp. pepper
1 tab. oregano

Heat oven to 450 degrees.

Take chicken and slice through backbone so that chicken butterflies.  Place chicken in skillet and press down hard so that it is level in the pan.  

In a bowl mix 6 next ingredients.

Spread evenly over top of chicken.  Let rest for 20 min.

Place in oven and bake for 45 min. until skin is golden and crispy.  Test with thermometer to ensure chicken is 160 degrees before serving.  

If you like a thick creamy sauce reminiscent of popular dinner buffets, then this is a keeper for your family.  Velveeta cheese can get a bit pricey but definitely worth the expense for this one.  I have found Winn Dixie's brand comparable to the Velveeta enterprise and for much less than its counterpart.

I think the best part of this is the no cook sauce.  All you need to do is boil a pound of elbow noodles and the rest gets mixed in and baked.

1 lb. elbow noodles
1/2 cup butter, melted
2 cups shredded sharp cheddar
2 cups cubed Velveeta cheese
1/2 tsp. cayenne pepper
2 eggs, beaten
3/4 cup of cream
1 tsp. salt
3/4 cup Parmesan cheese

Cook macaroni according to package leaving al dente.

Pour noodles into large bowl and top with butter.  Stir gently.

Add cheeses, Velveeta, and pepper to macaroni and stir well.

In separate bowl mix eggs, cream and salt.  Pour over macaroni mixture.  Mix well.  

Pour mixture into greased 9 x 13 pan.  Sprinkle with Parmesan cheese.  Cover dish with foil and bake at 350 degrees for 30 minutes.  Uncover and bake an additional 10 until lightly browned.