Search Results: pork

Salmon and Vegetables Sheet Pan Dinner

Salmon and Vegetables Sheet Pan Dinner

Salmon and Vegetables Sheet Pan Dinner is the best. Not only that you can mix and match vegetables, but it is all year round kind of meal. Don’t you agree? One of our favorite fish is salmon. We just love salmon made any way possible; […]

Caramelized Onion Tart

Caramelized Onion Tart

This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own. If you want to churn your recipe up to the next level, I encourage you to use Minerva tasty butter to make my Caramelized Onion Tart. […]

Smoked St. Louis Style Ribs

Smoked St. Louis Style Ribs

Smoked St. Louis Style Ribs

Can you really start BBQ season without making some amazingly delicious, and finger licking Smoked St. Louis Style Ribs? I think not.

These ribs are so tasty we have been making them on repeat for our meal prep because they hold so good o the fridge so well for a week.

Although it is consistently really hard keeping these in the fridge for more than 3 days because when you have growing kids in the house, the fridge is pretty much empty all the time, even though I just went grocery shopping 10 minutes ago.

Do you like grilled food? If you do, then click here for more.

Smoked St. Louis Style Ribs

Welcome to a life with teenagers. They eat like babies, every two hours.

But… hey, the food is here to be shared and enjoyed so that what we all do. I love seeing everyone devouring my food. That makes my heart full and happy.

These ribs are extremely good. I am an enormous fan of grilled food, in particular, a longtime fan of outdoor cooking. I feel like the food always comes on point when it’s cooked on the grill.

Click Here for more tasty Pork Recipes

Smoked St. Louis Style Ribs


Once the ribs have been seasoned, wrap them tightly in plastic wrap and refrigerate for at least eight hours. When the ribs to rest in the dry seasonings the flavor has the time to fully penetrate the meat.

A smoker is the most common way to prepare ribs but almost any grill can be made into an indirect smoker and used for longer cooking times.

However, for a charcoal grill, simply build your fire to one side of the grill and cook on the other. Placing a small pan with water underneath your food will also help develop a bit of smokiness.

Smoked St. Louis Style Ribs

Ribs taste the best if they are cooked low and slow. Most meat will benefit from being wrapped in foil if you plan to cook for more than 2 hours.

Baby back ribs will take about four hours to cook while St. Louis cut ribs will cook in approximately five hours.

Smoked St. Louis Style Ribs
Yield: Serves 6

Smoked St. Louis Style Ribs

Prep Time: 10 minutes
Cook Time: 4 hours 40 minutes
Refrigeration Time: 6 hours
Total Time: 10 hours 50 minutes

Can you really start BBQ season without making some amazingly delicious, and finger licking Smoked St. Louis Style Ribs? I think not.
These ribs are so tasty we have been making them on repeat for our meal prep because they hold so good o the fridge so well for a week.


  • 2 Pork St. Louis Style Ribs, tear membrane off
  • 1-2 tablespoon Oil
  • Dry Rub Seasoning:
  • 1/4 cup dark brown sugar
  • 2 tablespoons Smoked Paprika
  • 1 tablespoon Dry Mustard
  • 1 tablespoon Kosher Salt
  • 2 teaspoons onion powder
  • 1 teaspoon Garlic Powder
  • BBQ Sauce, currently we are using sugar-free but you may use whatever you like or prefer.



1. Combine well all the ingredients for the dry rub, then coat both sides of ribs with a good drizzle of oil and sprinkle with seasoning rub.

2. Place the ribs in the fridge overnight or refrigerate for at least 6 hours. Make sure to tear the membrane off the ribs before seasoning it.

Grill and Smoke:

1. When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. Smoke the ribs, meat-side up for 2 hours.

2. Remove from the smoker and tightly wrap the ribs with the foil.

3. Return the foiled ribs to the grill and cook for two more hours at an increased temperature to 250℉. After two hours carefully remove the foil. Watch for the steam.

4. Brush the ribs well on both sides with BBQ sauce. Arrange the ribs directly on the grill grate and continue to grill until the sauce tightens 40 minutes. You can add BBQ sauce the last minute if you prefer, but we love the caramelization. It's all about your personal preference.


Allow the ribs to rest for about 5 minutes before cutting and serving.


Cooking times will vary depending on the temperature that you set and the environment.

You may use other cuts of ribs, but the smoking or grilling time will vary.

Air Fryer Baby Back Ribs

Air Fryer Baby Back Ribs

An easy and delicious recipe for Air Fryer Baby Back Ribs with sauteed cabbage. This was so delicious and totally unexpected. The demand for air fryer recipes is truly overwhelming, so I have decided to start testing recipes for my blog and this is the […]

Meatball Marinara Sub

Meatball Marinara Sub

When I look at this Meatball Marinara Sandwich or a Sub, I would just say “Hello, Gorgeous” It looks absolutely mouthwatering and it tastes as you would expect, outstanding! My family loves a good sandwich and this one is one their favorite. I cannot run […]

Pan-Roasted Peppers with Garlic Infused Sauce

Pan-Roasted Peppers with Garlic Infused Sauce

Sweet Pan Roasted Peppers with Garlic Infused Sauce

For some people letting go of summer is hard, and some people live with summer all year round. We make this recipe all summer long and I am officially letting go of summer with these amazing Sweet Pan-Roasted Peppers with Garlic Infused Sauce.

I am reposting my old, lost in “translation” recipe. So many of my recipes did not make it when I made a transfer last year so I will be slowly but surely adding them back one by one.

I had this pepper dish for a while on my mind. It is also a delicious side dish that I grew up eating, however, my husband actually refused to taste it for a few years. 

He listened to my idea, and said in a little sarcastic tone of voice: “Really! Are you actually going to post peppers on your blog?”

My men always liked his peppers raw. However, when it comes to cooked peppers you would find it on the side of his plate.

Sweet Pan Roasted Peppers with Garlic Infused Sauce Recipe

Without even thinking I went to the kitchen to prepare my peppers. Yes, I felt disappointed and little upset about what he said. 

Cooking is very therapeutic for me so I tried to erase completely what he said earlier. 

When the sweet peppers and garlic hit that skillet with a bit of olive oil, you can smell the aroma wrapping my whole kitchen.

Sweet Pan Roasted Peppers with Garlic Infused Sauce Recipe

Once I poured the sauce in and started to slowly stir, I think my neighborhood was infused with pepper-garlic flavor. Who doesn’t like that aroma? 

I set up everything for the photo-shoot, but with a corner of my eye, I could see my Nebs slowly walking toward the kitchen. You see, he did not notice that I can see him stretching on his toes trying to figure out what smells so good.

Finally, I finished and he said no, I will not eat that. It’s like trying to convince two-year-old to eat peas.

Check more recipes with peppers

I dipped the bread in the rich and creamy garlicky sauce and pushed it in his mouth like he was 2 years old and refusing to eat his peas.

All you can see is confusion in those big brown eyes. He was not expecting the taste to be an amazing explosion of the flavor playing with his taste buds. 

Sweet Pan Roasted Peppers with Garlic Infused Sauce Recipe

Well, I had to take my plate because he took this whole skillet. I ended up doing one more round of these roasted peppers with creamy garlic sauce.

However, the second time he was in the kitchen watching me making this simple dish.

This recipe is flavorful, very tasty and it goes beautifully if you pair it with something from the grill.


Actually, I like them spicier, for example, hot banana peppers or the addition of one chili pepper mixed with the sweet ones.

My mouth is watering just by thinking about it! If you love peppers as much as I do, then you got to try it!

It’s really very simple and I tried to simplify the recipe as much as I could so you won’t be able to make any mistakes. 

These peppers are amazing with my Pork Schnitzels

If you make my Pan-Roasted Peppers with Garlic Infused Sauce or another recipe please tag me. On Instagram @sandraseasycooking.

Sweet Pan-Roasted Peppers with Garlic Infused Sauce
Yield: Serves 4

Sweet Pan-Roasted Peppers with Garlic Infused Sauce

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Easy, and delicious side dish.


  • 1 Tbsp. Olive oil
  • 1 lb. Sweet Peppers, small
  • 1/4 tsp. Sea Salt /or to taste
  • 3 Garlic cloves minced
  • 1/2 cup Sour Cream
  • 1/2 cup Half and Half
  • 1 Tbsp. Unsalted Butter
  • 1/4 tsp. Crushed Red Pepper


  • 1 tbsp. All-purpose flour or any other thickener
  • Splash of cold water
  • Mix until smooth in texture and add as needed to make the sauce thicker.


  • Dried or chopped parsley


  1. Heat the pan with oil on medium-high temperature. Prepare peppers ahead by washing and pierce them with a knife on one place to prevent from bursting, and they cook much faster. They will start smoking fast in the hot pan. Keep moving peppers and turning them around so each side could get a nice color -Brownish or deep golden.
  2. Turn down the heat to a lower temp and put in the minced garlic. Season with a good pinch of salt.
  3. Cook for the next minute on low so the garlic gets their flavor out.
  4. Find fitted lid for the pan or skillet and measure about 2 tablespoons of water.
  5. Turn the heat to medium again, pour the water and immediately close with a lid tightly. Let the peppers get steamed up for about 4 to 5 minutes and they will get softer.
  6. Mix together sour cream and a half and a half until well combined and smooth.
  7. Pour the sauce into the skillet and stir.
  8. Add butter and crushed chili pepper; keep stirring around the peppers.
  9. Lastly, mix together Roux by adding in a bowl 1 tablespoon of flour and add just a splash of water, mix very well until the texture is smooth, no lumps. The texture needs to be thick, but still pourable.
  10. Pour slowly into the skillet and keep stirring. You do not need the whole Roux if the sauce is thick enough, discard Roux if you have any left.
  11. Garnish it with dry parsley and serve immediately.


You can use any peppers, sweet or spice and of course any color that you desire. However, if you use regular sized peppers than you will need to slice them at least in quarters and take the seeds out, and more time until they can get softer.

You do NOT have to use any Crushed red pepper or anything spicy if you cannot handle or don’t like spicy food. It is optional, and you are in control how much is too much.

If you don’t have half and half or heavy whipped cream just use milk. It works fine with milk because when you are using roux it will become creamy.

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Chicken and Mixed Vegetables Stir Fry

Chicken and Mixed Vegetables Stir Fry

Chicken and Mixed Vegetables Stir-Fry Recipe

Chicken and Mixed Vegetables Stir fry is a simple and easy weeknight dinner, which makes it an excellent weekend meal as well.

My family typically seeks for stir-fry ones a week, so since we have so many amazing versatile stir-fry recipes I change vegetables or meat.

Every so often, I make it completely meatless. It completely depends on what we desire or have on hand.


I like prepping this ahead of time and freezing the ingredients, so it is relatively straightforward to put it together for a quick weeknight meal.

I thoroughly recommend getting some fridge or freezer bags or containers with lids and prep those ingredients ahead. It is life changing. I tried meal prep and that failed miserably.

Stir Fry Step by step

I grill and prep everything for a whole week, but my kids devour meat before my week even ends. So, for me personally, it was really not worth it. That being said, chopping vegetables ahead and placing it in the container just makes it easier for me to put together one meal.

I have a feeling that you will enjoy this Chicken and Mixed Vegetables Stir-fry as much as we did. It is just a wholesome meal that everyone enjoys.

click here for more stir fry recipes

Also, I have separated everything into sections since so many of you like that with my CASHEW CHICKEN RECIPE.

It is one of the most popular recipes from Asian inspired meals on my blog. So I have felt that you might enjoy all of my Asian influenced dishes.

If you try this stir fry or any other of my recipes from the blog, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking Thank you so much in advance!

Chicken and Mixed Vegetables Stir-Fry
Yield: Serves 4

Chicken and Mixed Vegetables Stir-Fry

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 1 lb Chicken Tenders
  • 1/8 tsp. Salt + Ground black pepper a generous pinch
  • 1/2 tsp Ginger minced or sliced (1/2 teaspoon Ginger powder could be used)
  • 1 tbsp. Oil
  • 3 cloves Garlic cloves mixed or sliced (garlic powder could be used)
  • 1 inch Ginger minced or sliced (1/2 teaspoon Ginger powder could be used)
  • SAUCE (for one meal)
  • 1-2 tbsp. Gochujang Korean Chili Paste
  • 1 tbsp. Honey
  • 5 tbsp. Water
  • Soy Sauce to taste
  • 1 tbsp. Oil
  • Stir Fry Mixed Veggies any on hand, frozen or fresh; peas, carrots, broccoli, mushrooms, etc.
  • 2 Garlic cloves mixed or sliced
  • 1/2 onion diced or sliced
  • Soy sauce to taste
  • RICE -Read instruction on the rice package/ or you may use noodles
  • 1 1/2-2 cup/s Premium Rice
  • Water
  • 1/4 teaspoon Salt
  • Garnish
  • Green Onion
  • Toasted Sesame Seeds
  • Red Chili Flakes



  1. Cut Chicken tenders (chicken breast could be used) into bite-size pieces. Place in the large bowl and add salt, ground black pepper, and dried parsley.
  2. Heat the wok and add oil, cook chicken over medium-high heat. Before the chicken is almost done, add garlic and ginger; stir it and cook with chicken until chicken is completely done about 5-6 minutes.


  1. While chicken is cooking, combine together 2 tbsp. Gochujang (Korean Chili Paste), 1 tbsp. Honey, 5 tbsp, water and Soy Sauce to taste.
  2. Mix it well and set aside. You do not need much soy sauce since the chili paste was seasoned already.


  1. In the other pan, stir-fry vegetables. You can use any vegetable that you have; broccoli, carrots, peas, mushrooms, peppers, etc. You can use Asian frozen veggie combo, or use fresh vegetables.
  2. Add a bit of oil to the pan and stir-fry until veggies are cooked but not overcooked. They need to still have a bit of crunch. If they are fresh add a bit of water so they soften faster, and if they are frozen you may defrost them and just stir fry for a minute or two until they are heated through.
  3. RICE: Cook rice according to the package.


  1. Pour sauce over the chicken and stir.
  2. Add vegetables and stir to combine everything.
  3. Cook for a few minutes or until the sauce gets thicker.
  4. Serve it over rice (OR noodles)
  5. Garnish it with toasted sesame seeds, green onions, and chili flakes.


You may use firm TOFU instead of chicken, or pork as well as thinly sliced beef. If you do not like GOCHUJANG or do not have it, you can omit and use 1 tbsp Oyster sauce. Oyster sauce is packed with sodium so be aware when adding soy sauce to the sauce mixture. I made a large amount of sauce that's why it looks a lot on the picture. I like to save it for later. GOCHUJANG is spicy, so if you cannot handle spicy you may use 1/2 tbsp. to 1 tbsp.

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