Ingredients Needed

• Short Ribs
• Rub, a combination of salt, dried rosemary, dried sage, garlic powder, onion powder, oregano, paprika and black pepper (see recipe below)
• Olive Oil, you can also use canola or vegetable oil.
• Tomato Sauce, canned
• Balsamic Vinegar
• Brown Sugar
• Garlic, fresh minced

How to Make Slow Cooker Short Ribs

• Combine ingredients for spice rub in a small bowl.

• Rub mixture into all sides of the short ribs.

• Heat oil in a pan over medium high heat.
• Braise the ribs for 2-3 minutes each side or until lightly browned in a heavy pan, large skillet or dutch oven.

• Put ribs in slow cooker
• Mix together balsamic vinegar, tomato sauce, brown sugar, and garlic and pour in with ribs.

And here is a slow cooker just like the one I love and use. 

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Slow Cooker Short Ribs

These  delicious, fall of the bone tender, beef short ribs are so easy to make in your slow cooker. 

Course Main Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 4 servings

Calories 547kcal

Author Leigh Anne Wilkes

Equipment

• Slow Cooker (6qt)
• Slow Cooker Liners
• Measuring Cups

Ingredients

• 2-3 lbs. bone in beef short ribs
• 1 Tbsp olive oil
• 15 oz. can tomato sauce
• 1/2 cup balsamic vinegar
• 1/4 cup brown sugar
• 6 cloves garlic minced

Spice Rub

• 2 Tbsp kosher salt
• 1 tsp dried rosemary
• 1 tsp dried rubbed sage
• 1/2 Tbsp garlic powder
• 1/2 Tbsp onion powder
• 1 tsp oregano
• 1 tsp paprika
• 1/2 tsp black pepper

Instructions

• In a bowl, mix together the spice rub. Rub mixture onto all sides of the short ribs.
• Heat oil in a pan over medium high heat.
• Braise the ribs for 2-3 minutes each side or until lightly browned.
• Put ribs in slow cooker
• Mix together balsamic vinegar, tomato sauce, sugar and garlic. Pour over short ribs
• Cook for 4-6 hours on low or until meat is tender.

Video

Notes

This recipe works well in the Instant Pot. Use the saute feature to braise the meat. The Instant Pot needs at least 1 cup of liquid so add in 1/2 cup of beef broth. Use the manual high pressure function and set it to high. Cook the short ribs for 45 minutes, do a 10 minute natural release.

Instead of short ribs you can also use chuck roast cut into 2 inch pieces.

Nutrition

Calories: 547kcal | Carbohydrates: 28g | Protein: 45g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 133mg | Sodium: 4206mg | Potassium: 1261mg | Fiber: 2g | Sugar: 22g | Vitamin A: 745IU | Vitamin C: 8.8mg | Calcium: 74mg | Iron: 6.8mg

Continue reading Easy Slow Cooker Short Ribs. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

• Mix together spice blend in a small bowl and sprinkle and rub the spices into both sides of the chicken thigh.  The main seasoning in this recipe is oregano but you could substitute that out for another favorite seasoning such as rosemary, basil, thyme or whatever your favorite is.
• Place the chicken skin side down onto the baking sheet.

• Drizzle the skinless side of the chicken thigh half of a mixture of olive oil, lemon juice and lemon zest.  So much good flavor here!

• Bake at 350 degrees F for 15 minutes.
• Remove chicken from oven, turn the pieces over and drizzle/brush with the remaining olive oil mixture.
• Return chicken to oven and bake until chicken is cooked through (165 F) and the skin is golden brown and crispy, about 15 more minutes.

If you like Oregano Chicken try these delicious chicken dishes:

• Pork with Basil Sauce
• 30 Minute Pan Fried Chicken
• Spicy Honey Chicken
• Asian BBQ Chicken
• One Pan Spicy Chicken

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Oregano Chicken

Oregano chicken is easy to prep and only takes 30 minutes in the oven.

Course Main Course, Main Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 332kcal

Author Leigh Anne Wilkes

Equipment

• Sheet Pan
• Measuring Spoons
• Meat Thermometer

Ingredients

• 6 chicken thighs with the skin and bones
• 2 tsp dried oregano
• 1/2 tsp minced onion
• 1/2 tsp garlic powder
• salt and pepper to taste
• 1/4 cup olive oil
• 1/2 lemon juiced
• zest of one lemon!

Instructions

• Rinse your chicken and then pat dry.
• Mix together seasonings.
• Rub the seasonings over the chicken pieces and place top side down in a 9 x 13 baking dish.
• Mix together your oil, lemon juice and zest.
• Drizzle half the mixture over the chicken.
• Bake in 350 degree oven for 30 minutes.
• Half way through turn the chicken pieces over and drizzle with the remaining lemon juice mixture.
• After meat is cooked place the pan under your broiler for 5 minutes to crisp up the skin if needed. Watch carefully!

Notes

1. 1. Use fresh oregano instead of dried oregano if you prefer. Use twice as much fresh oregano as dried oregano.

1. 1. Instead of oregano, use your favorite herbs or combination of herbs and seasoning. To keep it simple you could just use Italian Seasoning with some salt and pepper.

1. 1. If you. prefer you can use chicken breasts.  I recommend using chicken breasts with the bone in and the skin on – cooking time will vary though. Be sure to use a meat thermometer to check the internal temperature.

Nutrition

Calories: 332kcal | Carbohydrates: 2g | Protein: 19g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 88mg | Potassium: 252mg | Fiber: 1g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg

Continue reading Oregano Chicken. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

This recipe has been an old Wilkes family go to dinner for years. It had been a while since I made it but made it for dinner last week and my husband told me at least three times during the meal how much he liked it.  I always get at least one Yum but when I get it three times I KNOW it’s a good one. This one’s a 3 YUM recipe! I decided it was about time I shared it here on the blog.

The sauce for this stir fry is a delicious combination of oyster sauce, sesame oil, soy sauce and rice vinegar. They can all be found on the Asian aisle of your grocery store.  They help give this dish it’s great taste. Like a lot of Asian recipes there are quite a few ingredients involved but don’t let that scare you away!

Ingredients Needed

• Chicken Thighs, boneless, skinless
• Chicken Broth
• Vegetable Oil
• Sesame Oil
• Brown Sugar
• Soy Sauce
• Rice Vinegar
• Oyster Sauce
• Ketchup
• Cornstarch
• Vegetables: Carrots, Bell Peppers, Green Onions.
• Ginger
• Garlic
• Cashews
• Black Pepper
• Sesame Seeds

How to Make Cashew Chicken

• Combine chicken broth, soy sauce, brown sugar, rice vinegar, oyster sauce and ketchup to make sauce. Set aside 1 Tbsp of sauce.
• Cut chicken up into bite-size pieces.
• Slice veggies into bite-size pieces.
• Combine 1 Tbsp cashew chicken sauce, sesame oil, black pepper and cornstarch and add chicken. Marinate chicken for 15 minutes.
• Sauté veggies in a large skillet with vegetable oil until desired doneness.
• Remove vegetables from pan.
• Add marinated chicken, ginger, garlic and additional oil into the frying pan and cook chicken until cooked through. Add vegetables back in.
• Pour Cashew Chicken Sauce over chicken mixture and stir until sauce thickens.
• Add in cashews.
• Serve with rice and garnish with sesame seeds, green onions and additional cashews if desired.

Check out these other favorite Chinese takeout recipes:

• Instant Pot Mongolian Beef
• Lemon Chicken
• General Tso Chicken
• Sweet and Sour Pork

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Cashew Chicken Recipe

Cashew Chicken has great flavor thanks to an amazing sauce.  You can personalize it with your favorite veggies and can make it in less time than it takes to pick up your favorite take out.

Course Main Dish

Cuisine Chinese

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 384kcal

Author Leigh Anne Wilkes

Equipment

• Frying Pan
• Measuring Cups
• Measuring Spoons

Ingredients

• 4 boneless, skinless chicken thighs cut into bite size pieces
• 1 tsp sesame oil
• 1/2 tsp black pepper
• 1/2 Tbsp cornstarch
• 2 carrots peeled and cut into 1/4 inch coins
• 1 red pepper diced
• 1 tsp ginger minced
• 2 tsp garlic minced
• 2 Tbsp vegetable oil
• 3/4 cup cashews
• 2 green onions diced
• sesame seeds for garnish

Cashew Chicken Sauce

• 1/4 cup chicken broth
• 2 Tbsp soy sauce
• 1 tsp brown sugar
• 1 Tbsp rice vinegar
• 1 Tbsp oyster sauce
• 1 Tbsp ketchup

Instructions

Cashew Chicken Sauce

• Mix up all ingredients and reserve 1 Tbsp for the chicken.
• Cut chicken and veggies up into bite size pieces. .
• Add 1 tbsp cashew chicken sauce, 1 tsp sesame oil, black pepper and cornstarch to chicken. Let sit 15 minutes.
• Cook carrots and red pepper in 1 Tbsp of vegetable oil in a large frying pan. Cook to desired doneness. Remove from pan.
• Add chicken, ginger, garlic and an additional Tablespoon of oil if needed int the frying pan and cook chicken until cooked through. Add vegetables back in.
• Pour Cashew Chicken Sauce over chicken mixture and stir until sauce thickens.
• Add in cashews. Serve with rice and garnish with sesame seeds, green onions and additional cashews if desired.

Notes

1. I use boneless, skinless chicken thighs, but you can use boneless, skinless chicken breasts if you prefer.
2. I use carrots, red peppers, and snow peas, but you can customize it with your favorite vegetables by using broccoli, asparagus, green beans and others.
3. Garnish with sesame seeds, more  cashews and green onions for color.

Nutrition

Calories: 384kcal | Carbohydrates: 17g | Protein: 28g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 107mg | Sodium: 605mg | Potassium: 651mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6133IU | Vitamin C: 42mg | Calcium: 36mg | Iron: 3mg

Continue reading Cashew Chicken. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Extra White Meat for a crowd. A slow cooker turkey breast isn’t just an option for small gatherings.  This also works well if you are hosting an extra large group.  The turkey breast provides some extra white meat to help fill your platter and leaves enough to make turkey sandwiches.

Ingredients Needed

• Bone-In Turkey Breast. Make sure that it will fit in your slow cooker ands thaw first if frozen. (4-6 lbs.)
• Carrots
• Celery
• Onion
• Onion Soup Mix
• Butter

How to make a slow Cooker Turkey Breast

• Thaw turkey. Rinse under cold water and pat dry. Remove any giblets.
• Cut carrots and celery into three inch pieces and quarter the onion.
• Place cut vegetables and water in bottom of crock pot.

• Place turkey in the crock pot, resting on the vegetables.
• Loosen turkey skin with fingers and rub half of the onion soup mix under the skin of the turkey.
• Sprinkle remaining soup mix over the top of the turkey.
• Add butter to top of turkey.
• Cook on low and cook for 5-6 hours or until it reaches an internal temperature of 165 degrees F. Time will vary depending on size of turkey breast.

• Let the turkey breast sit for 15 minutes so the juices can absorb and then slice.

Check out more of my favorite turkey recipes:

• Italian Turkey Soup
• Instant Pot Turkey Chili
• How to Cook a Turkey
• Turkey Strawberry Wrap
• Turkey Soup

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Slow Cooker Turkey Breast

Moist, delicious, and stress free, a slow cooker turkey breast is the perfect addition to your holiday meal.

Course Holiday Main Dish, Main Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 7 hours hours

0 minutes minutes

Total Time 7 hours hours 10 minutes minutes

Servings 12 servings

Calories 217kcal

Author Leigh Anne Wilkes

Equipment

• Meat Thermometer
• Crock Pot Liner
• Slow Cooker (6qt)

Ingredients

• 5-6 lb. bone in turkey breast
• 2-3 carrots cut into 3 inch pieces
• 2 celery stalks cut into 3 inch pieces
• 1 onion quartered
• 1 package dry onion soup mix
• 2 Tbsp butter
• 1/4 cup water

Instructions

• Thaw turkey. Rinse under cold water and pat dry. Remove any giblets.
• Place cut up vegetables and water in bottom of crock pot.
• Put in turkey.
• Place half of soup mix under the skin of the turkey (loosen with fingers)
• Sprinkle remaining soup mix over the top of the turkey. Add dabs of butter on top.
• Cook on low for 5-6 hours or until it reaches an internal temperature of 165 degrees F.

Notes

1. Have a good meat thermometer on hand and always check the temperature of your meat before serving. Turkey should have an internal temperature of 165 degrees F. Insert the thermometer into the thickest part of the turkey breast to check the temperature.
2. In addition to the onion soup mix you can add some sprigs of fresh herbs if you like, such as thyme or rosemary. You can also make your own seasoning mix instead of using the onion soup mix if you prefer.
3. To crisp up the skin of the slow cooker turkey breast, once the it is cooked, transfer it to a baking dish or roasting pan and put it under the broiler for a few minutes to get that yummy crispy skin. Watch the turkey breast closely and broil it just until the turkey skin starts to turn golden brown.
4. Serve the turkey with some homemade gravy using this recipe.

Nutrition

Calories: 217kcal | Carbohydrates: 2g | Protein: 40g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 425mg | Potassium: 520mg | Sugar: 1g | Vitamin A: 1825IU | Vitamin C: 1.5mg | Calcium: 35mg | Iron: 1.1mg

Continue reading Slow Cooker Turkey Breast. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

So Easy!! This tomato soup recipe is easy to make with simple ingredients. It uses canned tomatoes, so it is quick to make, but the addition of half and half makes it nice and creamy. It is just as easy to make as opening a can of condensed soup, but tastes so much better.

Perfect Comfort Food. This soup is the perfect comfort food.  Throw in some grilled cheese sandwiches and you’ve got heaven, especially on a cold winter’s day.

Ingredients Needed

• Petite Diced Tomatoes, canned. My favorite brand is San Marzano tomatoes.
• Broth, chicken broth or vegetable broth
• Half and Half or Heavy Cream
• Butter, salted or substitute with olive oil
• Onion. White or yellow.
• Baking Soda
• Basil, you can use dried basil or fresh basil leaves.
• Salt and Pepper

How To Make Tomato Soup

• Sauté onions in butter or olive oil in a large pot or dutch oven until tender.
• Add in tomatoes, salt, pepper, baking soda, chicken broth and basil.
• Bring to a boil, then turn down heat. Stir occassionaly.
• Simmer for about 15 minutes or until slightly thickened.
• Allow mixture to cool
• Pour soup into a blender or food processor and puree until smooth.
• Return to saucepan and bring back to a simmer.
• Add half and half and bring soup back to a simmer. Do not let it boil.
• Pour soup into a bowl and garnish with some additional fresh basil, homemade croutons and/or Parmesan cheese if desired.

Other soup recipes you may enjoy:

• Chicken Tortilla Soup
• Taco Soup

• Steak Soup
• Clam Chowder
• Hamburger Soup

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Tomato Soup Recipe

If I had to pick a favorite soup, it would be tomato soup.  This homemade version is just as easy as opening a can and so much better!

Course Soup, Soup Main Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 153kcal

Author Leigh Anne Wilkes

Equipment

• Soup Bowls
• Immersion Blender
• Measuring Cups

Ingredients

• 1/2 cup onion diced
• 1/4 cup butter salted or use olive oil
• 2 14.5 oz petit cut diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp baking soda
• 1/2 tsp dried basil
• 1 cup chicken broth
• 1/2 cup half and half or heavy cream

Instructions

• In a large pan saute the onions in butter until tender.
• Add in tomatoes, salt, pepper, baking soda, chicken broth and basil and bring to a boil.
• Then turn heat down to simmer for about 15 minutes or until slightly thickened.
• Allow mixture to cool
• Put into a blender or food processor and puree until smooth.
• Return to saucepan or refrigerate.
• Right before serving bring to a simmer and add in half and half.
• Do not allow to boil after adding half and half.
• Garnish with fresh basil, homemade croutons and/or Parmesan cheese

Notes

• If you own an immersion blender, you can blend the soup directly in the pot.
• Once you add the half and half, do not allow the soup to boil.
• If you would like to make the soup ahead of time, refrigerate after blending. When ready to serve, bring to a simmer and add the half and half.

Nutrition

Calories: 153kcal | Carbohydrates: 4g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 979mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 470IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 1mg

Continue reading Tomato Soup Recipe. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.