Easy and Delicious Recipes
This selection of best sausage recipes are meaty sausages that are the solution to every cook’s prayers since they are quick, practical, and, most importantly, incredibly tasty. Every culture has sausages in various forms, including Iberian chorizo, Italian sausage, kielbasa, German bratwurst, and many more. Read More
Blue steak, commonly referred to as blue rare steak or extra rare steak, is a steak with a light outside searing and crimson inside. To achieve this, blue steak is cooked for a brief period. As a result, the steak is soft and supple, ideal Read More
Have you tried Costco short ribs? This dish will be a hit with meat lovers who adore the flavor of Costco boneless short ribs.
Try preparing the Costco boneless short ribs recipe if you’re searching for a novel technique to prepare a wonderful meat dish for your household. They come in eight packets, are produced from lean beef cuts, and are available at Costco.
These boneless short ribs cooked in the oven are very soft and fragrant. There is no need to brown them first, and the delectable sauce has no sugar, making it a simple dish.
As is frequently the case with slow-cooked beef, leftovers taste great when gently reheated.
Meat cooked slowly is fantastic. It’s a straightforward cooking technique that produces excellent results.
These oven-braised boneless short ribs are one of my favorites. An actual comfort dish is rich, fatty, tender beef! Additionally, they are less expensive than ribeye roast, another deliciously fatty cut of beef.
In this simple recipe, I just put the seasoned ribs in a pan and bake them for three hours at 300 F. Yes, it is as simple as it sounds, and the outcome is excellent.
Also, be sure to check out these oven-baked baby back ribs.
5 boneless beef short ribs (about 4 lb)
1 Tbsp Diamond Crystal kosher salt (use less if using another brand)
½ tsp black pepper
2 Tbsp red wine vinegar (or apple cider vinegar)
1 Tbsp hot pepper sauce (like Frank’s, Cholula, or your favorite)
1 tsp smoked paprika
1 tsp garlic powder
½ tsp dried thyme
⅓ tsp dried basil
Preheat the oven to 300°F (150°C). Lightly grease a baking dish large enough to fit the short ribs in a single layer.
Prep the Ribs:
Slice each short rib in half if they’re thick. Arrange the pieces in the prepared baking dish. Season generously with kosher salt and black pepper.
Make the Sauce:
In a small bowl, whisk together the vinegar, hot pepper sauce, smoked paprika, garlic powder, dried thyme, and dried basil.
Coat the Ribs:
Pour the sauce evenly over the ribs, using your hands to turn and coat each piece thoroughly.
Braise:
Cover the dish tightly with a double layer of aluminum foil. Bake for 2½ hours, or until the ribs are tender and pull apart easily with a fork.
Finish and Brown:
Remove the foil. Spoon some of the braising liquid over the tops of the ribs. Return to the oven, uncovered, and bake for another 25–30 minutes until the tops are nicely browned and glazed.
Serve:
Transfer the short ribs to plates and pour some of the braising liquid into small bowls for dipping. Serve with mashed potatoes, polenta, or crusty bread to soak up all that flavor.
If you like a richer sauce, you can skim some of the fat off the top of the braising liquid before serving.
These ribs are even better the next day—leftovers make amazing sandwiches!
If you like this Braised Costco Short Ribs Recipe, please share the image below to your Pinterest board!
Yes, if you want to, you may select to purchase hand-fed, gold standard beef ribs from grass feed beef. However, consistency, nice flavor, softness, and some quality meat on them are what you want!
Costco provides beef short ribs in Choice (medium) and Prime (best) grades, based on your budget and the occasion. The positive news is that both levels are excellent, and if you properly smoke them or cook them low and slow, they both come out delicious.
I usually go for a Prime grade. However, bone-in beef short ribs are ideal for a laid-back Saturday BBQ.
Costco beef ribs are pre-packaged, transported, and served at your location, much as at the neighborhood grocery store. The meat itself is still fresh despite this. However, it does imply that the meat you are holding may have undergone different processing at various times.
Examine the “use-by” date. Always select the beef rib with the most extended date if the two are comparable in appearance since it means it is fresher than the other!
The pan juices may be turned into delectable gravy after the ribs are thoroughly cooked.
Place them in the covered oven after lowering the temperature to “keep warm.” After straining the cooking liquids, add them to a saucepan and simmer them over medium-high heat, often whisking, for 5 to 10 minutes, or until the sauce thickens.
Much while the ribs are lovely without the gravy, it definitely makes them even better and improves the overall experience.
Another choice is just to drain the pan juices and provide them for dipping with the ribs.
Boneless short ribs don’t actually originate from the animal’s ribcage. The shoulder (chuck), which is adjacent to the ribs, is where they originate. They lack bone because of this.
No, I tested both methods, and I believe that skipping the additional step of browning them in skillet results in just as tasty results. I was highly appreciative when I discovered I could bypass this tedious process.
They are best prepared low and slow, so I bake them for at least hours with the lid securely on, until the meat is really soft.
Although it’s unneeded, you could. The meat becomes softer throughout the lengthy cooking process, and the spices provide delicious flavor. So a marinade is actually not necessary.
The leftovers can be stored in the refrigerator for 3–4 days in an airtight container. Carefully warm them in a covered microwave oven set to medium power.
As long as you are careful not to overheat the leftovers, this is one recipe that tastes delicious even the next day.
You may move the ribs to an oven-safe dish and cover them after thoroughly cooking. Put the ribs in the oven after turning the temperature down to low.
Transfer the cooking fluids to a medium saucepan through a fine-mesh strainer, and heat them over medium-high heat, frequently whisking, for 5 to 10 minutes or until they thicken.
Adding a cornstarch solution can quicken this process (1 TBSP of cornstarch combined with 2 TBSP of cold water). At medium-high heat, whisk while heating. As soon as the sauce starts to thicken, remove it from heat.
Why leave your house when you can eat at home and homemade? It’s Absurdly simple to make this homemade version of Subway Sweet Onion Sauce. You’ll be perplexed as to why you didn’t begin preparing this flavorful sauce sooner. Excellent for enhancing your preferred handmade Read More
A simple Italian sponge cake, “pan di Spagna” is flavored with lemon zest or vanilla. Eggs, sugar, and flour are the only components needed to make it. No dairy products, butter, oil, or baking powder! You will consistently produce a superb sponge cake if you Read More
Your Air-Fryer Kielbasa can be ready to serve fast and effortlessly in less than 10 minutes of preparation and cooking! No oil is used in this fast, easy, hands-off method of cooking Polish sausage, which can be eaten as an appetizer or combined with other foods to form a whole supper. My new favorite method for cooking Kielbasa sausages is in the air fryer.
This recipe for Air Fryer Kielbasa is quick and simple to prepare, whether I cook the sausages whole or in slices. If you were unsure how to cook Kielbasa, this simple, primarily hands-free approach will save you from slaving away over a hot stove or heating your home with an oven.
Check out these fantastic Polish dishes:
Homemade Polish Kluski Noodles Easy Recipe
The Polish name for sausage is kielbasa. This Polish sausage is delicious and is used in a wide range of dishes, such as adding it to meals like the well-known New Year’s black-eyed peas dish, making air-fried sausage and peppers, or this recipe for air-fried sausage and potatoes.
Traditionally, pork or veal is used to make kielbasa. However, various types of meat, like chicken or turkey, can be used to make it. After that, it is spiced with garlic and other ingredients.
This Polish sausage tastes fantastic and may be grilled, baked, pan-fried, or boiled. It is often located in your preferred grocery store’s refrigerator section in the United States.
These smoked sausages are suited for low-carb, Keto, and gluten-free diets. They make a fantastic side dish of fried potatoes, mashed potatoes (almost any kind of potatoes, really), veggies, rice, eggs, and pasta. Most of all, they go flawlessly with these Polish Cabbage Pierogi.
If you love smoky, juicy kielbasa but want it fast—with crispy edges and barely any cleanup—the air fryer is about to be your new best friend. In just a few minutes, you’ll have sizzling sausage that’s perfect for sandwiches, quick dinners, or game day snacks—no stovetop splatter, no oven heat, just pure kielbasa flavor.
1 whole smoked kielbasa sausage (or 2, if they fit)
Freshly ground black pepper (optional)
Salt, to taste (optional)
Prep:
Preheat your air fryer to 380°F (190°C) if your model needs it.
Pierce the kielbasa a few times with a fork so it doesn’t burst.
Cook:
Place the whole kielbasa in the basket (coil it if needed to fit). Air fry for 4 minutes.
Flip & Finish:
Flip the sausage using tongs, then air fry for another 5 minutes, or until it’s heated through and the outside is nicely browned.
Serve:
Slice and serve hot, with your favorite mustard, sauerkraut, or roasted veggies.
Prep:
Slice the kielbasa into bite-sized rounds (½ inch thick is great).
Cook:
Spread the slices in a single layer in the air fryer basket. Air fry at 380°F (190°C) for 4 minutes.
Shake & Finish:
Shake the basket or toss the slices, then cook for another 3–4 minutes, until the edges are crisp and caramelized.
Season & Serve:
Sprinkle with a little black pepper or salt if you like, and enjoy as a snack or party appetizer.
Tips:
For even more flavor, toss the slices with a dash of smoked paprika or garlic powder before air frying.
Serve with spicy mustard, pickles, or pile onto a toasted bun with sautéed onions for a quick sausage sandwich.
Leftovers? Toss them into scrambled eggs, pasta, or a hearty soup.
1 whole smoked kielbasa sausage, sliced into ½-inch rounds
1 large bell pepper (any color), sliced into strips
1 medium yellow onion, sliced into strips
1 Tbsp olive oil
Salt & freshly ground black pepper, to taste
Optional: a pinch of smoked paprika or Italian seasoning
Prep the Veggies:
In a mixing bowl, toss the bell pepper and onion slices with olive oil, salt, pepper, and (if using) a little smoked paprika or Italian seasoning.
Combine with Kielbasa:
Add the sliced kielbasa to the bowl and toss everything together so the flavors mingle.
Air Fry:
Spread the kielbasa, peppers, and onions in a single layer in the air fryer basket.
Cook:
Air fry at 380°F (190°C) for 7–8 minutes, shaking the basket or tossing halfway through, until the vegetables are tender and slightly charred, and the kielbasa is browned and sizzling.
Serve:
Spoon onto plates or pile into a toasted sub roll, drizzle with your favorite mustard, and enjoy!
Tip:
For a kick, add sliced jalapeño or a sprinkle of crushed red pepper flakes before cooking.
This is delicious as a low-carb main, or make it into a quick sheet-pan dinner in the oven for a crowd.
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Quick and straightforward: It is prepared quickly and is a simple dish suitable for beginners. Is your air fryer intimidating you? You’ll be operating your air fryer like a pro in no time if you give this recipe a try today.
Everyone will love it: These smoked Kielbasa sausages disappear pretty quickly. Both children and adults enjoy it, especially when served with fried potatoes or bacon and scrambled eggs if you feel fancy.
Yummy: These are incredibly nice and wonderful. If you give them a try, they could be impossible to resist.
Adaptable: Can be served with several side dishes or eaten on its own. Nearly anything may be matched with these.
Whether it is being cooked whole or in slices will determine this. Slices will take 7 to 8 minutes to cook, while the entire might take up to 9 minutes.
Like any other sausage, kielbasa cooks well in an air fryer and only needs about 10 minutes to achieve that perfect crispy, slightly burnt outside.
Put the entire kielbasa sausage in the basket or rack of the air fryer. Turn over after 4 minutes and continue cooking for 5 minutes, or to the desired level of crispiness, at a temperature of 380°F/190°C.
Sliced sausages should be placed in the air fryer basket. Adjust the timer to 380°F/190°C, cook for 4 minutes, then shake the basket and cook for an additional 4 minutes. After two minutes of resting, serve.
Below are the best brands for the Polish Kielbasa sausages:
In an airtight container, kielbasa leftovers may be kept in the fridge for up to 3 days. They can then be reheated in the microwave or an air fryer.
Read through these recipe recommendations before making smoked kielbasa sausage in the air fryer to ensure you know how to proceed and get the best results!
The flavor of homemade mooncakes is unrivaled. This recipe demonstrates how to create classic mooncakes with simple instructions and lots of expert advice. Every Chinese holiday indeed has a connection to one or more specific foods. I’m presenting a recipe for traditional mooncakes to celebrate Read More
The famous sponge cake known as Taiwanese castella cake often referred to as Taiwanese soufflé castella, is renowned for its soft, fluffy texture and distinctive bounce. It is wonderful on its own or when topped with whipped cream and fruits. It is delicately sweetened. Taiwanese Read More
Chipotle sauce is a quick and simple method to give any dish a smoky taste, spiciness, and zest. It can be used as a creamy dip or poured over tacos. In either case, you only need a few ingredients from your kitchen to make this meal.
As a sauce, dip, or spread, this chipotle sauce is one of the easiest sauces to make, exploding with flavor and completely addictive. With its creaminess, smokey, and zesty spice, it elevates even the most average dish to outstanding.
The options are as unlimited as the flavor! Drizzle it on all of your favorite Mexican dishes, including tacos and burritos; sprinkle it on hamburgers, sandwiches, and wraps; and soak it in vegetables, chips, and french fries!
Sauces and seasonings are essential for enhancing recipes. And for that rich, creamy, spicy, and irresistible flavor, chipotle sauce (or chipotle crème) is a tough competitor in Mexican-inspired cuisine. Let me demonstrate how simple it is to make it yourself if you’ve never done it before.
The term “smoked chili pepper” is “chipotle.” Merely ripened jalapenos that have undergone a smoke-drying procedure are what are known as chipotle peppers. Many cultures have used the smoke-drying method of chipotle preservation, but Mesoamericans were the first.
In Mexican cooking, chipotles are regarded as a staple ingredient. These peppers have a medium heat level and will give salsa, meat, stews, sauces, soups, and more a rich, smokey flavor.
This Chipotle Pollo Asado was introduced this year by the restaurant, and it’s the best-grilled chicken I’ve ever made. So be sure to check it out!
Two chipotle peppers in adobo sauce are used in this sauce. (See the section below for more or less hot Chipotle sauce.) A small amount of mayonnaise provides some sharpness, while sour cream offers a chilled, creamy element. To balance the fire, 1 tsp of maple syrup lends a touch of sweetness, and garlic and lime add acidity and flavor.
Whip up this smoky, zesty chipotle sauce in just minutes! It’s perfect for tacos, sandwiches, burgers, bowls, or as a dip for fries—once you try it, you’ll want to put it on everything.
Ingredients
1 cup sour cream
4 Tbsp mayonnaise
2 chipotle peppers in adobo sauce (add more or less to taste)
Juice of ½ lime
1 clove garlic
1 tsp maple syrup
Salt, to taste
Instructions
Blend the Sauce:
Add the sour cream, mayo, chipotle peppers, lime juice, garlic, maple syrup, and a pinch of salt to a blender or food processor.
Process:
Blend until completely smooth and creamy.
Taste and Adjust:
Taste and add more salt or lime juice if needed, or another chipotle for extra heat.
Serve:
Use right away, or cover and chill for even better flavor. Enjoy on tacos, grilled meats, sandwiches, or as a dip!
Tips:
For a thinner sauce, add a splash of water or a bit more lime juice.
This sauce keeps well in the fridge for up to a week.
Share the image below to your Pinterest board if you like this recipe for Chipotle sauce!
The excellent news about creating this Chipotle Crema from scratch is that it’s simple to modify to taste, even if it’s designed to have a punch. As with jalapenos, the spiciness of chipotle peppers in adobo varies, so you might need to tweak the quantity you use every time.
The basic split is as follows:
If the mixture isn’t hot enough, start blending the ingredients with fewer chipotle peppers before adding more and blending once more.
This homemade sauce’s magic ingredient is chipotle chiles in adobo. But precisely what is that? Well, there are other factors at play. Red jalapenos that were smoked and dried are used to make chipotle peppers. A silky, acidic, and sweet sauce produced from dehydrated chili peppers is called adobo.
These are sold in jars because they form a zesty, spicy, incredibly tasty pairing together. A potent, smokey heat can be added using chipotle peppers. Add a spoonful of the sauce instead for a subtle, spicy sweetness.
It goes without saying that it makes for a highly versatile pantry essential if you like to add a spice kick.
In a hurry, a dried and ground variation of chipotle peppers will do if you can’t find any! Just remember that one dried chipotle pepper is the same as half a tsp of chipotle powder. If you feel that’s not enough, you may always add a bit extra and mix again.
Here are a few possibilities if you want to suit a dietary requirement or change up the flavors.
Breakfast meals: Add to omelets, frittatas, chorizo eggs, frittatas, breakfast tacos, quiche, huevos rancheros, breakfast enchiladas, etc., or spice up classic breakfast egg dishes like migas or huevos rancheros, etc.
Tacos: Use Chipotle Crema instead of regular sour cream or avocado crème to bring all the flavors combined explosively! Combine it with street tacos made with carne asada, simple ground beef, shredded chicken, ground turkey, shrimp, blackened tuna fish, and tacos al pastor.
Burritos: I can’t stop dipping my burritos in this Chipotle Sauce after incorporating it into the filling in place of sour cream. You’ll salivate if you try it with California burritos, wet burritos, smothered burritos, chicken wraps, or ground beef, bean, and cheesy burritos.
Nachos: Top these piled-high ground beef nachos with chipotle sauce, or layer your preferred chips with cheese, tofu scramble, plus beef barbacoa, carnitas, or Mexican chicken. Of course, don’t forget to top everything up with lots of salsa, guacamole, and chipotle sauce.
Fajitas: Just like tacos, fajitas benefit from a drop of this rich, spicily-flavored Chipotle Sauce to bind the flavors together. Add it to steaks, hog, chicken, shrimp, and salmon fajitas, among other fajita dishes.
Burrito bowls: Burrito and taco bowls are my absolute favorite! The textured rice, rich protein, crunchy lettuce, and rich chipotle sauce in shrimp burrito bowls, Fajita burrito bowls, chicken burrito bowls, and barbacoa burrito bowls simply get me.
Sushi and Oysters: I’m sure some of you didn’t expect this, but I’ve tried chipotle sauce many times with sushi and even Oysters and it is a match made in heaven, especially when drizzled on Tobiko or Masago sushi.
You are usually left with an open can of smokey, spicy delight because the majority of recipes only call for 1-2 chipotle chiles or 1-2 tablespoons of minced chipotle peppers. That is a bunch of chipotle peppers for using up before their refrigerator life expires, and although I adore spice!
I advise freezing chipotle peppers to get the most out of your worthwhile purchase. They are simple to prepare in a matter of minutes and are accessible whenever you need them.
Chipotle peppers can be frozen whole or in portions of 1 tbsp:
This recipe for the ultimate Swiss roll cake yields a dessert that is not overly sweet and is delicate, fluffy, and spongy. Use whipped cream, jam, or ganache to fill this chiffon-style cake, which is easy to make with the advice I’ve provided below. Childhood Read More
