Southern Fried Catfish

Southern Fried Catfish

 

 

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5 from 1 vote

Southern Fried Catfish

Easy Southern fried catfish. Perfect with fries or potato salad
Prep Time12 mins
Cook Time10 mins
Total Time22 mins
Course: Main Dish
Cuisine: Southern
Servings: 2 people
Calories: 373kcal
Author: Belle Omniley

Ingredients

  • 4 fish fillets
  • 2 Tbsp mustard
  • 2 tsp creole seasoning
  • 1 tsp ground mustard
  • Wet Mixture
  • 1/2 c milk
  • 1 egg
  • splash of Red Hot sauce
  • 1 tsp ground mustard
  • Oak Grove Fish Fry or fish fry of choice

Instructions

  • Coat fillets with creole seasoning, ground mustard, and wet mustard. Let sit for 5-10 minutes.
  • For wet mixture: mix together egg, milk, hot sauce, and ground mustard.
  • Quickly place the fillets in wet mixture and put in Ziploc bag.
  • Add fish fry mix to bag and coat fillets well.
  • Fry at 375° for 7-10 minutes.
  • Place on paper towels to drain excess oil. Serve immediately.

 

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New Year’s Eve 2021 Celebration

New Year’s Eve 2021 Celebration

 

Greetings, I hope you all have been enjoying the holidays. I know everyone is anxiously awaiting the arrival of 2021 due to the eventful 2020 we’ve had thus far. I myself am learning to cherish every day. As I look back over 2020 it has been a year of learning and growing for me to say the least. 

In the midst of a pandemic, I was able to experience a ground-breaking career move and I feel like God has strategically placed me right where I am destined to be at this time. I want to thank him for 2020 and I am praying for those who experienced any losses in 2020. Remember God doesn’t make any mistakes.

Join me as I toast to a new year. Even during social distancing we can still celebrate and enjoy the moment. I’m sharing a simple appetizer and a perfect cocktail to help you bring in the new year with a bang. Here’s to an amazing new year 2021. Omniley

 

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Cocktail recipe source: Forbes 

3 oz. Mumm Napa Brut Prestige

1/2 tbsp. apricot preserves

1.5 oz. rye whiskey (I used WhistlePig)

1/4 oz. lemon

1/4 oz. honey

1 dash Angostura bitters

Combine preserves, whiskey, lemon, honey, and bitters in a cocktail shaker with ice and shake until chilled. Fine strain into a rocks glass over one large ice cube. Top with Brut Prestige and garnish with dried apricot and a sprig of mint.

 

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5 from 1 vote

Honey Glazed Salmon Crostini

These simple but impressive honey glazed salmon crostini are one of the best crostini recipes. Perfect appetizer for holiday parties and gatherings.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, holiday, Main Course
Cuisine: American
Servings: 2 people
Calories: 391kcal
Author: Belle Omniley

Ingredients

  • 1 lb salmon fillets
  • C balsamic vinegar
  • 1 tbsp honey
  • pinch salt
  • pinch pepper
  • oregano for garnish
  • French bread sliced thin
  • cheese wedge, laughing cow

Instructions

  • Preheat oven to 400 degrees. Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
  • Add honey, balsamic vinegar ,salt and pepper to medium saucepan. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
  • Arrange salmon fillets on foil-lined baking sheet. Brush fillets with sauce and cook for 12-15 minutes in preheated oven.
  • Once done brush again with sauce. Remove from pan using spatula and serve on top or toast or alone. Shown with toast topped with cream cheese and salmon.
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Easy Convenient Meals by Innovasian

Easy Convenient Meals by Innovasian

Greetings, I hope this post finds you well. I am putting the final touches on my Christmas decor this week and preparing a home-cooked meal is the last thing on my mind. I’m all about convenience lately and have enjoyed my Walmart+ membership it has so many great time-saving features such as and pick-up and delivery services. I love the convenience of shopping from my home and browsing the app is so easy.

A couple of weeks ago when I was browsing the app I saw this Innovasian General Tso’s Chicken entree and immediately added a few of them to my cart. So I got a chance to try them out recently and am excited to share with you how simple and tasty they are.

There are a few ways to prepare them, but when my son walked in from work and said he was starving I opted for the microwave version. The chicken ended up super crispy and I was very impressed, as most microwavable items tend to lose their crispiness. I added in the warmed sauce and gave them a few tosses and voile.

I ended up with one satisfied teenager. I may have had my own plate too. Innovasian meals are filled with protein and such a great price. But most importantly they taste amazing. I recommend next time your in Walmart or doing curbside pick-up or delivery you snag a few and thank me later. Happy Holidays-Omniley

 

 

 

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The Easiest Southern-Style Cornbread Dressing

The Easiest Southern-Style Cornbread Dressing

Greetings. I hope this post finds you well. As you can tell, we are in full holiday mode in my home. I already have two trees up and am getting ready to start decorating them. The Holidays will definitely be different from those of years past for my family this season. Typically, around the Holidays, memories of my NaNa seem to flood my mind. I was always in awe of how she knew her way around the kitchen, and everything always tasted so delicious. This year, I will reflect on past celebrations with my family and friends because those memories have never been so necessary.

Most of the recipes I share with you all are made with memories of her. I know she is smiling down with this one today. She was known for her extraordinary cooking, and cornbread dressing was in her top 10. She made her delicious cornbread dressing every Thanksgiving and Christmas. I can remember my grandmother and auntie using Stove Top® Stuffing as their secret ingredient for years. So it’s only natural I continue the tradition. Stove Top® Stuffing reminds me of so many happy and grateful times around the dining table. After a year like this, comfort and familiarity will definitely play an integral part in my family celebrations.

This cornbread dressing recipe has been in our family for years. I’ve been hosting for the holidays for the last ten years and during that time I have tweaked this recipe, and now it seems to be even more of a crowd-pleaser.

What is cornbread dressing?

Cornbread dressing is such a simple dish, but it is packed with flavor when prepared with the right spices. Traditional dressing is typically made with cornbread, chicken stock, and a mix of spices. Belle’s Southern Cornbread Dressing is seasoned with sage, black pepper, cream of mushroom, and I love to add Stove Top® Stuffing to take the flavor profile to another level. I consider this dish a sweet and savory dish because I always use sweet cornbread. It brings back memories of my grandpa when he used to eat leftover cornbread and crumble it in a glass of buttermilk, and it was so good.

Because we know the holidays can be busy and stressful, multi-tasking and preparation are vital. After making this dressing for almost 10 years now, I’m happy to share with you Belle’s Southern-Style Cornbread Dressing holiday style. I had taken a lot of the prep work out of your traditional cornbread dressing recipe by using pre-made rotisserie chicken and cornbread. All of the flavor profile is still intact. I love shopping at Walmart for its one-stop-shopping, and I have been utilizing their pickup services since March, and it is such a time saver. You can thank me later. Now let’s get to it.

First, preheat the oven to 350°F degrees and cook your chorizo in a small saucepan on low-medium heat for 3-5 minutes until it is cooked thoroughly, then set it aside.

Crumble cornbread by hand into medium pieces in a large roasting pan.

Add in Stove Top® Stuffing mix (I choose this blend because it already contains perfect seasoning elements); pour 1-½ cups of the chicken broth. Mix well; try to avoid breaking up the cornbread completely.

 

 

Add cooked chorizo, cream of mushroom soup, cream of chicken soup, cooked rice, onion and pepper blend, and remaining ½ cup of chicken broth if the mixture is still dry.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next add in shredded chicken, poultry seasoning, creole seasoning, black pepper, and chopped egg. Mix well.

Grease 2 9” x 13” pans well and pour dressing mix evenly in each pan. Cover both pans with foil and bake for 35-45 minutes; remove foil. Slice the stick of butter into 1/4“ slices, place over the top of the dressing, and bake for another 20-30 minutes or until a thermometer reaches 165°F.

 

 

 

One of the important keys to tasty cornbread dressing is keeping it moist. I avoid my dressing drying out by adding slices of butter on top during the last 20 minutes of cook time. 

 

 

 

 

 

 

 

 

 

 

 

 

Now this recipe serves up to 14 people. I don’t normally have a gathering of that size, so when I prepare it for Thanksgiving I usually only bake one pan and place the leftover mixture in a  freezer-safe bag and place it in the freezer and use for Christmas. I hope this recipe becomes a family tradition of yours as it has become with my family. As always thank you for continued support. You all mean the world to me. Please don’t forget to Enter the #ShareTheHolidaySweepstakes by clicking here for a chance to win daily prizes of $100 Walmart gift cards and a grand prize trip to visit loved ones (a $2,500 value). Plus as a special gift from Walmart, you’ll be emailed a link to download a free digital cookbook of holiday favorites (including this recipe!).Happy Holidays-Omniley 

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5 from 1 vote

Belle's Southern-Style Cornbread Dressing

All time classic cornbread dressing. Looking for an easy version of an all time classic cornbread dressing recipe that is still tasty; well look no farther.
Prep Time30 mins
Cook Time1 hr 5 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: American
Servings: 16 people
Calories: 554kcal
Author: Belle Omniley

Ingredients

  • 4.5 ounces chorizo raw, beef
  • 6 cups rotisserie chicken shredded
  • 32 ounces cornbread prepared
  • 2 cups chicken broth
  • 10.5 oz cream of mushroom soup canned
  • 10.5 oz cream of chicken soup canned
  • 1 cup white rice cooked
  • 22 oz seasoning blend frozen, onion and pepper
  • 1 tbsp creole seasoning
  • 1 ½ tsp black pepper
  • 1 egg boiled, chopped
  • 1 stick butter unsalted

Instructions

  • Preheat oven to 350°F.
  • Cook chorizo in small saucepan on low-medium heat for 3-5 minutes until it is cooked thoroughly and set aside.
  • Crumble cornbread by hand into medium pieces in a large roasting pan; add in stuffing mix and1 ½ cups of the chicken broth. Mix well; try to avoid breaking up the cornbread completely.
  • Add cooked chorizo, cream of mushroom soup, cream of chicken soup, cooked rice, onion and pepper blend, and remaining ½ cup of chicken broth if mixture is still dry.
  • Next add in shredded chicken, poultry seasoning, creole seasoning, black pepper and chopped egg. Mix well.
  • Grease 2 9” x 13” pans well and pour dressing mix evenly in each pan. Cover both pans with foil and bake for 35-45 minutes; remove foil. Slice the stick of butter into ¼-inch slices, place over top of dressing and bake for another 20-30 minutes or until a thermometer reaches 165°F.
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Homemade Chili

Homemade Chili

 

 

Greetings. I hope this post finds you in good spirits. Does it feel like Fall where you live yet? In Louisiana, we had a teaser last week and the first thing I did was make a batch of chili. During the fall and weather months, there are some recipes that are a must on my list and chili is one of them.

Chili is such a hearty dish, it can be served as a main dish or as a topping for baked potatoes or french fries you name it. When it comes to my household we have one dilemma when it comes to chili…can you guess what it is? If you guessed beans or no beans you guessed right.

For me I must have the beans; if you don’t add beans it is simply tasty ground beef to me. My guys however despite beans in chili.

Let’s talk about the official difference.

Traditional Texas-style chili is also known as chili con carne: a blend of meat, tomatoes, and chiles, but strictly free of one ingredient BEANS! When it all comes down to chili the secret really lies in your spices if you ask me. I finally found the perfect spice blend for my family and I think if you give it a try you will be pleased also.

 

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5 from 1 vote

Homemade Chili

Prep Time10 mins
Cook Time30 mins
Cooling10 mins
Total Time50 mins
Cuisine: Southern
Servings: 10 people

Equipment

  • Instant Pot

Ingredients

  • 1 Tbsp olive oil
  • 1 large onion, chopped
  • 2 tsp garlic, minced
  • 2 poblano peppers, seeded and chopped
  • 2 lb ground beef 80/20 or leaner
  • 1 Tbsp salt
  • 1 Tbsp Hot Mexican-Style Chili Powder
  • 1 Tbsp paprika
  • 2 tsp ground cumin
  • 1 1/2 tsp all-spice
  • 1 C beef broth
  • 2 cans 15 oz red kidney beans
  • 1 28 oz can crushed tomatoes
  • 1 28 oz can peeled whole tomatoes, diced
  • 2 Tbsp Steen's cane syrup
  • shredded cheese, avocado, and sour cream for topping

Instructions

  • Set Instant Pot to Sauté function and add oil. Add onion and cook until soft, 2-5 minutes. Stir in garlic and cook until fragrant. Then add in poblano peppers.
  • Add ground beef and cook, break the meat up while cooking with a wooden spoon. Once no longer pink drain fat if necessary.
  • Return insert to instant pot and add in the remaining ingredients and stir. Lock lid and set to Pressure Cook on High for 30 minutes.
  • Allow instant pot to cool and release steam, then remove lid. Serve with desired toppings.

Notes

Thie recipe can be made with or with beans. You can also substitute turkey meat for ground beef.
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Roasted Tomato Caprese

Roasted Tomato Caprese

Greetings, I hope this post finds you well. I am happy to share with you some more Belle-approved kitchen finds: Mutti® Double Concentrated Tomato Paste and Mutti® Finely Chopped Tomatoes available at Albertsons, which reminds me of my NaNa. She was caring, sweet, but knew how to demonstrate just the right amount of sass. My PawPaw and her had a garden every year, and she loved tomatoes. You all know we plant a garden every year as well and the one thing my husband must absolutely have is tons of tomato plants. Well, fast forward to the Louisiana heat and we have lost all our crops in record time this year. That still doesn’t stop me from craving fresh tomatoes. If you are feeling the same way, I am happy to share with you my Roasted Tomato Caprese dedicated to my NaNa and husband.

 

The Double Concentrated Tomato Paste has such a rich, intense, and sweet taste; it takes 1.5 lbs of tomatoes to make each tube. I also incorporated some of the Mutti® Cherry Tomatoes into this recipe, and they are sweet, succulent and so fresh you can taste it straight from the can. Oh, and roasting them takes the bold robust taste to another level. Mutti® tomatoes are made with just two ingredients: sun-ripened Italian tomatoes and a pinch of Mediterranean sea salt. Did you know that many other brands add Citric Acid and Calcium Chloride? Be sure to check your Albertsons app for availability and coupons. I utilized the grocery pick up and it was such a smooth and convenient process. I’m sure these tomatoes and my recipe will get me NaNa’s approval too.
Preheat the oven to 350.  Drain cans of tomatoes and place in a bowl. You can save reserved contents and make a great tomato soup base.

Mix together tomato paste, half of the olive oil, balsamic vinegar, maple syrup, and sugar. Pour mixture over tomatoes and coat tomatoes.

Place coated tomatoes in oven and roast 20-25 minutes until tomatoes begin to burst. Meanwhile, cut fresh mozzarella into large chunk size pieces and place in a serving dish. Salt and pepper to taste.

Immediately pour roasted tomato mixture on top of mozzarella pieces and mix lightly. Top with fresh basil and serve immediately. Perfect with a crusty baguette.

Belle’s tip: Place over your favorite pasta to make this a full meal. You can also opt to serve straight out of the can and skip the roasting as they taste just as fresh.



I hope this recipe brings you as much joy as it brings my family. Don’t forget, Mutti is available at your local Albertsons. As always, thank you for following along with me as I share recipes from the soul with memories of my NaNa sprinkled throughout. Be Well-Omniley

 

 

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Spicy Butternut Squash Soup

Spicy Butternut Squash Soup

I must admit the best Butternut Squash soup I have had in my life so far was at 5th & Taylor located in Tennessee while on a business trip. It was the perfect blend of sweet and savory and perfect for the November outing we were having at the time. I have been making it every fall since then and it will be making a lot of appearances in my home this fall, so I decided to share the recipe with you all. Typically my recipes have some memory of my NaNa and while this one is not directly from her; she used to make a stewed summer squash out of this world. I am still working on that recipe so for now, you have Belle’s Spicy Butternut Squash Soup.

Sometimes the easiest secrets are in the spices. I added a pinch of turmeric (for color and spice), cumin, and smoked paprika to elevate the taste of this dish.

Sometimes the easiest secrets are in the spices. I added a pinch of turmeric (for color and spice), cumin, and smoked paprika to elevate the taste of this dish.

You all should know by now I’m all about working smarter not harder, so I opted to use butternut squash from the frozen section already diced. If you have time and want that extra freshness you can dice up a fresh squash. And yes, this sage is from my herb garden. Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon, nutmeg, turmeric, and cumin to an Instant Pot pressure cooker. Toss to combine. Close lid securely and set for soup settings for 30 minutes.

Then allow pressure to vent naturally, and wait until all of the steam has released and the valve has dropped. Remove the lid. Wait for everyone to come to see what that smell is!!!

Remove and discard the sage. Stir in the coconut milk. Use an immersion blender to puree the soup until smooth. Taste, and season with additional salt if needed.

One of the fun things about this soup is choosing your garnishing. I’ve had it with toasted granola with pecans it was so delicious.

Serve warm, with your choice of garnishes. Topped here with pumpkin seeds and coconut milk.

This soup is perfect for a cozy meal by the fire or watching your favorite Lifetime movie. I hope it brings joy to your home this Fall. As always thank you for taking the time to follow my journey. Be Blessed-Omniley

 

 

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5 from 1 vote

Spicy Butternut Squash Soup

This spicy butternut squash soup is smooth and creamy. It's loaded with spices for a bold and flavourful soup!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Dish, Side
Cuisine: Thai
Servings: 6 people
Calories: 119kcal
Author: Belle Omniley

Ingredients

  • 2 cups vegetable stock
  • 3 cloves garlic minced
  • 1 bag baby carrots cut in half
  • 1 Granny Smith apple diced
  • 24 oz Butternut Squash, frozen If you opt for fresh squash medium size 3#--peeled, seeded and diced, uncooked
  • 1 fresh sage sprig
  • 1 purple onion diced
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon tumeric
  • 1 pinch ground cumin
  • 1 pinch ground cinnamon
  • 1 pinch nutmeg
  • pinch smoked paprika
  • 1/2 cup coconut milk

Instructions

  • Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon, nutmeg, turmeric, and cumin to an Instant Pot pressure cooker. Toss to combine. Close lid securely and set for soup settings for 30 minutes.
  • Then allow pressure to vent naturally, and wait until all of the steam has released and the valve has dropped. Remove the lid.
  • Remove and discard the sage. Stir in the coconut milk.
  • Use an immersion blender to puree the soup until smooth. Taste, and season with additional salt if needed
  • Serve warm, with your choice of garnishes. Topped here with pumpkin seeds and coconut milk.
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Belle’s Lazy Instant Pot Pulled Pork

Belle’s Lazy Instant Pot Pulled Pork

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5 from 1 vote

Belle's Lazy Instant Pot Pulled Pork

Instant Pot Pulled Pork...great for sandwiches and baked potatoes. Enjoy and Be Blessed!
Prep Time10 mins
Cook Time1 hr 50 mins
resting time20 mins
Total Time4 mins
Course: Main Dish
Cuisine: Southern
Servings: 12 people
Calories: 342kcal
Author: Belle Omniley

Equipment

  • Pressure Cooker Instant Pot

Ingredients

  • 5-7 lb pork butt roast bone-in or bonesless
  • 1 C chicken broth
  • 1/4 C light brown sugar
  • Magic Rub recipe below
  • 1 C orange juice
  • 1 Tbsp Worcestershire sauce
  • 1 tsp liquid smoke
  • 2 Tbsp olive oil
  • 1 C BBQ sauce

Magic Rub Recipe

  • 2 tsp salt
  • 1 tsp ground mustard
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper

Instructions

  • Trim fat from pork roast and cut into 4 same size chunks.
  • Season pork roast chunks well with Magic Rub.
  • Add 2 tbs olive oil to Instant Pot and set to saute. Once it indicates hot, add 2 pieces of the pork. Sear on each side for about 2 minutes each. Remove pork and set aside on a plate. Repeat with remaining pork pieces.
  • Once the pork is seared and removed from the pot, press cancel and add, chicken broth, orange juice, and brown sugar to the pot. Use a wooden spoon and deglaze the bottom of the pot. Make sure to scrape up all the bits. Then add Worcestershire sauce and liquid smoke.
  • Place pork chunks directly into the liquid in the pot, spacing out as best possible. Secure lid and make sure the vent is set to sealing. Pressure cook/manual on high pressure for 1 hour and 30 minutes. Then let the pressure release naturally until pin drops.
  • Remove pork and place in a large bowl and shred with 2 forks. Hold reserve juices for later.
  • Place shredded pork back in the pot add your favorite BBQ sauce, some reserved juice, and cook for 20 more minutes.
  • Serve it up! We love coleslaw or Homemade French Fries with ours.
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Slow Braised Oxtails

Braised Oxtails

Quick notes I used roaster and instapot for the recipe. It can be done completely in instapot just adjust all instructions to instapot and the cook time in instapot is 2 hours if you want them fall off the bone tender.

  • 3 lb oxtails
  • 1/3 c brown sugar
  • 2 Tbsp soy sauce
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp sea salt
  • 2 tsp browning sauce
  • 1 tsp all spice
  • 2 tsp black pepper
  • 1 Tbsp garlic powder
  • 2 C beef broth
  • 22 oz onion and pepper mix (picsweet, bag)
  • 1/2 bag baby carrots
  • 1 scotch bonnet pepper
  • 2 Tbsp olive oil
  • 2 Tbsp water
  • 1 Tbsp Cornstarch
  1. Preheat oven to 300 degrees
  2. Rinse oxtails with water and vinegar pat dry and set aside.
  3. Mix the next 8 ingredients together in a bowl and then cover oxtails completely with this mix.
  4. Place 2 Tbsp of olive in a roaster add seasoned oxtails and sear on both sides. Turn off heat.
  5. Next remove oxtails and deglaze roaster with beef broth. Then add picsweet, pepper, and baby carrots.
  6. Add back the oxtails and place top on roaster and cook at 300 degrees for 3 hours.
  7. Next move mixture to instapot add 1 cup of Red Hot Sweet Chili mix well and cook for 60 minutes.
  8. Remove the veggies and oxtails and in cornstarch slurry (simply mix water and cornstarch together in a separate small bowl) cook for 3 minutes.
  9. Add back veggies and oxtails and service over rice or beans.
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Slow Braised Beef Ribs

Slow Braised Beef Ribs

One thing I regret is not paying attention to my granny in the kitchen; she was the epitome of a woman. She could cook, clean, sew, and anything else you name it. I remember when she would be in the kitchen cooking I would be too consumed with watching television or doing school work and I would always tell her I’m going to have a maid I don’t need to learn how to cook. Well fast forward 25 years later, I think she would be super proud of me. I don’t have a maid and it took me a couple of years after I got married, but I have learned my way around the kitchen. I even have my mom and aunts calling me for my recipes. They go a little something like this…a pinch of this, oh a little of that or this, etc. (You not getting all of my secrets?)
I truly believe cooking comes from the heart and I can’t lie there are days when I hate cooking (especially when I’ve been traveling for work), but those days when I’m in my element–watch out.
As a traveling RN, I typically travel 3 to 4 days/week with 1 to 2 overnights /week. I love to prepare meals I can cook in the oven or my InstaPot it makes life so much easier and these meals make great leftovers. Here is one of my favorite go-to meals to start a busy work week.

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Slow Braised Beef Ribs

Prep Time45 mins
Cook Time5 hrs
Total Time5 hrs 45 mins
Course: Main Dish
Cuisine: Southern
Servings: 4

Ingredients

  • 4-5 Pounds Beef Ribs choice of ribs
  • 3 Cup Zesty Italian Dressing
  • 1/4 Cup C Stubbs BBQ Seasoning
  • 3 Tbsp Tbsp Liquid Smoke
  • 1 Bag of Onion/Pepper Mix
  • 1 bottle of BBQ sauce of your choice I opted for Great Value Asian Sweet Chili

Instructions

  • Preheat oven to 275°.
  • Place ribs in roasting pan or any large pan. Coat ribs with liquid smoke. Season with BBQ seasoning rub, then add the dressing over the top of ribs.
  • Pour full bag of Onion/Pepper mix over ribs. Let sit for ~30 minutes.
  • Place in preheated over for 5-6 hours.
  • During the last 15 minutes remove foil or top, brush with BBQ sauce of your choice and raise temperature to 425°.
  • Remove from oven and let cool for at least 10 minutes before cutting. Great to serve with salad and pasta. Enjoy.

 

 

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