Over the top comfort food……

It was just one of those days yesterday that I needed an all around comfort food dinner.  I strayed from portion control, lean meat and green veggie, salad with chicken on top to BBQ Ribs, Coleslaw slathered in a creamy dressing along with a 3 cheese MAC and Cheese that was to die for!!  Yup….I had 2 helping of EVERYTHING!!  I washed it all down with an ice cold  Blue Moon and cleaned up the dishes.  The rib pan was a soaker so I let it sit overnight and scrubbed that this morning.  I posted a pic last night before sitting down and diving in and many of you inquired about some of the recipes…..here ya go….enjoy.

Couple note to make mention of:  Don’t be scared of ribs.  These were pork ribs and easy to find in pork section of market.  My slaw was not homemade but made out of a bag and a jar.  I will post my to die for Homemade Waldorf Slaw on another occasion.  My 3 cheese mac and cheese was left over cheese in packages from the deli that I needed to use up and came out delicious.  Don’t stress at dinner.  It doesn’t always have to be all homemade…..use what you have and improvise.  The kiddos were starving and mamma was too…..daddy came in at *dinner half time from work and ate the rest!

BBQ Baby Back Ribs

1 full rack of fresh baby back ribs (Smithfield – plain with no sauce – in the pork section)
1 bottle of Sweet Baby Rays BBQ Sauce (you can make your own – but that is another blog)
Salt and Pepper

1. Pre-heat oven to 350 degrees.
2. Remove ribs from the package and sprinkle with salt and pepper and place in a large roasting pan lined with foil (the foil will alleviate the overnight soak)
3. Brush some SBR BBQ sauce on them and cover pan with foil.
4. Place in oven and bake for 2 hours.
5. Remove foil from the top of the pan and spread some more SBR BBQ sauce on the top.  Bake for another half hour at 375  degrees so the bbq sauce browns and caramelizes.
6. Remove oven and then remove ribs  from pan and let rest on a cutting board for 10 minutes.  Cut ribs in between the bones and dive in!!!

Cheater Slaw

2 Packages of Slaw Mix
1 Jar of Marie’s Coleslaw Dressing (expensive but worth it)

1. Open packages and put in a large bowl.
2. Add dressing and stir well!
3. Let sit in fridge for an hour or so.  The acidity in the dressing will break down the cabbage in the slaw mix so it is not so bitter tasting.

 

3 Cheese Mac and Cheese

1lb corkscrew pasta (fusilli)
3 tbsp butter
3 tbsp flour
1 tsp garlic powder (chopped fresh garlic can be used)
1/4 tsp salt
1/4 tsp pepper
1 1/2 cups chicken stock in a box
1 cup milk
1/2 cup half and half
2 cups shredded cheddar cheese (or any cheese you have in fridge other than mozzarella – too stringy when melted)
1/2 cup grated parm cheese

 

1. Cook cork screw pasta (fussili) per package directions and drain.
2. In deep sized  sauce pan on medium high add 3 tbsp butter and melt.  Add flour, garlic powder, salt and pepper and combine with wire wisk until a roux forms.
3. Slowly add chicken stock and stir until combined. Turn heat down to medium.
4. Add the cream and wisk well.  Sauce should be thickened and creamy.  Turn down heat.
5. Add the cheeses and stir well until melted.  Continue to stir so cheese does not stick to the bottom.
6. Add the drained pasta and stir until combined.  It will look runny but will thicken as it sits.
7. At this point you could sneak in a few veggies like fresh spinach, cooked broccoli or peas!
8. Enjoy!!

* diner half-time defined: Cups of milk run out, forks drop on the floor, dad comes home from work, seconds are handed out!!!