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.

Why You’ll Love This Recipe

Tzatziki is a yogurt based sauce that is popular in Mediterranean or cuisine. It’s made with simple, fresh ingredients. It is simple to make and comes together in minutes.

It is rich and creamy and tastes good on everything. You can serve it as a dip for veggies, add it to your gyro or other meat dishes, enjoy it with pita, or use it as a salad dressing.

Ingredients Needed

• Plain full fat Greek Yogurt
• Garlic, minced
• Lemon
• Oregano, dried
• English cucumber or Persian cucumber
• Cherry tomatoes or Roma tomatoes diced
• Red Wine Vinegar
• Salt and Pepper
• Fresh parsley, optional for garnish

How to make Tzatziki Sauce

• In a medium size bowl, place yogurt, diced cucumber and diced tomatoes.

• Add in lemon zest, lemon juice, vinegar, oregano and salt and pepper to taste.
• Mix to combine and then cover and keep refrigerated until ready to serve.
• Garnish with some fresh chopped parsley or Oregano before serving if desired.

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Tzatziki Sauce Recipe

This creamy Greek Tzatziki Sauce is perfect on your favorite meat, a gyro, kebab, a dip with pita bread or used as a salad dressing. It's quick and easy to make and tastes delicious.

Course Sauce

Cuisine Mediterranean

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

chill time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 53kcal

Author Leigh Anne Wilkes

Equipment

• Measuring Cups
• Measuring Spoons

Ingredients

• 1 cup Plain Greek Yogurt full fat
• 1 cup English Cucumber peeled and diced small
• 1 cup Cherry Tomatoes cut in half
• 2 cloves garlic minced
• 1 tsp red wine vinegar
• 1 lemon juice and zest
• 1 tsp Oregano dried
• parsley garnish, optional

Instructions

• Peel and chop cucumber, Cut tomatoes in half.
• In a bowl, combine yogurt, garlic, vinegar, zest of one lemon and 1 tsp lemon juice and oregano.
• Mix to combine.
• Fold in cucumber and tomato.
• Cover and refrigerate until ready to use.
• Garnish with chopped fresh parsley

Notes

1. I like to use the long English cucumber and peel it. You can use whatever type of cucumber you like and leave the skin on if you prefer, it’s personal preference.
2. I prefer to make the tzatziki sauce the morning I am planning on serving it and let it sit in the refrigerator, I think it tastes better after it has sat for a few hours.

Nutrition

Calories: 53kcal | Carbohydrates: 8g | Protein: 6g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 24mg | Potassium: 240mg | Fiber: 1g | Sugar: 4g | Vitamin A: 226IU | Vitamin C: 24mg | Calcium: 82mg | Iron: 1mg

Continue reading Tzatziki Sauce. 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 These

Versatile: These balsamic roasted potatoes can be eaten warm, chilled or room temperature which makes them a perfect side dish to take to a potluck!

Amazing Flavor: The balsamic potatoes are roasted in olive oil and then coated in balsamic vinegar, bacon and herbs!.  For more flavor, I love to let the potatoes cool for a while before adding in the balsamic vinegar mixture so it doesn’t totally soak up into the warm potatoes.

In addition to the balsamic vinegar, the addition of fresh parsley, bacon and green onions to this potato salad give it lots of flavor.

Ingredients Needed

• Red Potatoes
• Olive Oil
• Balsamic Vinegar
• Honey
• Paprika
• Garlic, minced
• Green Onions
• Parsley or fresh thyme leaves
• Salt and Pepper

How To Make Balsamic Roasted Potatoes

• Cut potatoes in half or quarters, depending on size of potato.

• Place on a baking sheet or in a roasting pan and drizzle potatoes in olive oil, stir to coat. Place cut side down on baking sheet.
• Roast at 400 degrees F until golden brown and cooked through, about 30-40 minutes. They should be fork tender.

• Mix together oil, vinegar, honey, paprika, garlic, salt and pepper in a large bowl.

• Remove potatoes from oven and allow to cool.
• Toss potatoes with balsamic glaze mixture until coated to your liking. May not need entire mixture.

• Sprinkle with green onions and parsley or fresh thyme leaves.
• Serve at room temperature, room or hot.

Check out more of my favorite recipes:

• Parmesan Roasted Potatoes
• Breakfast Potatoes
• Lemon Roasted Potatoes
• Crock Pot Balsamic Beef
• Potato Salad

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Balsamic Roasted Potatoes

Roasted potatoes glazed with honey and balsamic vinegar.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

0 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 211kcal

Author Leigh Anne Wilkes

Equipment

• Sheet Pan
• Measuring Spoons
• Measuring Cups

Ingredients

• 1/3 cup olive oil more for drizzling
• 3 Tbsp balsamic Vinegar
• 1 Tbsp honey
• 1/2 Tbsp paprika
• 2 cloves garlic minced
• salt and pepper to taste
• 2 lbs. red potatoes quartered
• 3 green onions sliced
• 1/3 cup fresh parsley chopped

Instructions

• Preheat oven to 400 degrees F.
• Line a baking sheet with foil.
• Drizzle quartered potatoes in olive oil, stir to coat.
• Spread on baking sheet and bake for 30-40 minutes or until golden brown and cooked through. Place potatoes cut side down.
• Mix together oil, vinegar, honey, paprika, garlic, salt and pepper in a bowl.
• Remove potatoes from oven when golden brown and fork tender. Allow to cool, but not completely. You want them warm when you pour the glaze over them.
• Mix with oil/vinegar mixture until coated to your liking. May not need entire mixture.
• Sprinkle with green onions and parsley.
• Serve at room temperature

Notes

1. Add in some chopped, crispy cooked bacon for extra flavor.
2. Instead of red potatoes you could also use Yukon Gold potatoes or New Potatoes. I don’t recommend using Russett potatoes.
3. Garnish with other fresh herbs such as thyme, basil, oreganon or rosemary

Nutrition

Calories: 211kcal | Carbohydrates: 22g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 79mg | Potassium: 580mg | Fiber: 2g | Sugar: 5g | Vitamin A: 482IU | Vitamin C: 14mg | Calcium: 23mg | Iron: 1mg

Continue reading Balsamic Roasted Potatoes. 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!

Homemade is Better! For years I bought my salad dressing but once I started making homemade balsamic vinaigrette dressing I rarely buy it anymore!

Go To Recipe: Today’s dressing recipe is one of those basic recipes that everyone should have.  It can be a starting point, a recipe to be played with and tweaked or used just the way it is!  It only takes a few minutes to mix up and is so much better than store bought and cheaper too!

Ingredients Ingredients:

• Dijon Mustard. You can use your favorite mustard such as a honey mustard or a spicy mustard,
• Balsamic Vinegar
• Honey. You can also use sugar, agave or maple syrup
• Garlic. Minced garlic
• Extra Virgin Olive Oil
• Lemon

How to Make Balsamic Vinaigrette

• Combine all your ingredients into a container or jar.  I start with my olive oil and then add in all remaining ingredients, it doesn’t matter what order they are added.
• Stir or whisk all ingredients together to combine.  Dressing will separate as it sits and you will need to stir or shake the jar before using.
• If you prefer a creamier texture to your homemade salad dressing blend it together in the blender.

Check out these other delicious recipes!

• 25 Main Dish Salads
• Lemon Dijon Salad Dressing
• Crock Pot Balsamic Beef
• Instant Pot Balsamic Pork Tenderloin
• Black Bean Salsa

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Balsamic Vinaigrette

This Homemade Balsamic Vinaigrette is my go to salad dressing. I always keep a bottle in the fridge and you will want to as well!

Course Salad

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 5 minutes minutes

Servings 10 servings

Calories 115kcal

Author Leigh Anne Wilkes

Ingredients

• 1 Tbsp Dijon mustard
• 3 Tbsp balsamic vinegar
• 3 Tbsp lemon juice
• 2 Tbsp honey
• 2 tsp garlic minced
• 1/2 cup olive oil

Instructions

• Mix all ingredients until combined.

Notes

• Sugar can be used instead of honey
• Use a flavored vinegar such as raspberry or red wine or just use plain old white vinegar instead of balsamic.
• Try spicy mustard instead of Dijon
• Leave the garlic out or use garlic powder.
• Add some dried onion, some Italian seasoning or any other herbs you like.
• And yes, I only use fresh lemon juice.  Fresh lemons are part of my regular shopping list.

Nutrition

Calories: 115kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 10mg | Fiber: 1g | Sugar: 4g | Vitamin C: 2mg | Calcium: 2mg | Iron: 1mg

Continue reading Balsamic Vinaigrette 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.

Why You’ll Love This Recipe

Family Favorite: This dish has been a family favorite at our house for years and was one of the very first recipes I ever shared here on the blog. I first had a similar dish at a high end restaurant and went home and made my own version, it quickly became one of our go to weeknight meals. In fact, we usually have to count out the ravioli and divide them evenly so that no one gets more than their share! 

Amazing Flavor: I like to call brown butter liquid gold!!  Brown butter is what happens when you cook butter long enough so that the butter solids get all toasty and the flavor is delicious. There is a fine line between brown butter and burnt butter, so make sure to check out my   brown butter tutorial.

Ingredients Needed

• Ravioli – See Tips below for type of ravioli
• Fresh Sage Leaves
• Balsamic Vinegar
• Butter, salted, If using unsalted butter be sure and salt to taste.
• Parmesan Cheese. I use freshly grated for the best flavor.
• Salt and Pepper

How to Make Brown Butter Ravioli

• Boil large pot of water over medium-high heat and add the ravioli. 
• Cook according to package directions.
• Drain and set aside.
• Melt butter into large skillet and brown. As soon as it begins to get a little golden brown, toss in the ravioli and sage into the brown butter sauce.
• Cook until ravioli is lightly browned on both sides and sage is crispy.

• Dish ravioli onto a plate drizzle with balsamic vinegar and sprinkle with Parmesan cheese.  Add a bit of black pepper if desired.

Check out more delicious recipes:

• Maple Glazed Instant Pot Pork Roast
• Brown Butter Chocolate Chip Cookies
• Brown Butter Frosting
• Black Bean Chili
• Brown Sugar Cake

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Brown Butter Ravioli

This Brown Butter Ravioli is the perfect 20 minute weeknight meal.  Whether you serve it as your main dish or as a side dish, this is a good choice any night of the week.  The flavor factor is off the charts with brown butter, crispy sage, balsamic vinegar and a topping of freshly grated Parmesan cheese.

Course Main Dish, Pasta Main Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 119kcal

Author Leigh Anne Wilkes

Equipment

• Frying Pan
• Measuring Cups
• Measuring Spoons

Ingredients

• 1 12 oz. ravioli fresh or frozen
• 3 Tbsp. butter cut into small pieces
• fresh sage
• 2 Tbsp. balsamic vinegar
• 1/3 cup Parmesan cheese
• Salt and pepper to taste

Instructions

• Bring a large pot of water to a boil for ravioli.
• Salt water and drop ravioli in water.
• Cook for 5 minutes or until ravioli expand, float to top of water and are al dente. Follow directions on package.
• Melt butter into large frying pan and brown. As soon as it begins to get a little golden brown, add in the ravioli and sage
• Cook until lightly browned on both sides.
• Place on plate and drizzle with balsamic vinegar and sprinkle with cheese.
• Salt and pepper to taste.

Notes

1. Be sure to turn or flip the ravioli with a spatula. Do not stir it as that will break it down.
2. For a little crunch and extra flavor, add in some toasted walnuts or hazelnuts.
3. This brown butter ravioli would also be delicious with some lemon juice squeezed over the top and garnished with some lemon zest.
4. When serving as a main dish, I use a meat filled ravioli such as chicken and when serving as a side dish, I use cheese ravioli, butternut squash or pumpkin ravioli. You can find the ravioli in the refrigerated section of the grocery store.

Nutrition

Calories: 119kcal | Carbohydrates: 2g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 216mg | Sugar: 1g | Vitamin A: 342IU | Calcium: 101mg | Iron: 1mg

Continue reading Brown Butter Ravioli. 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.