Best 11 Easy Baby Recipes

SLOW & EASY BABY BACK RIBS

Steps:

• Place ribs in a 5-qt. slow cooker. In a small bowl, combine the onion, ketchup, brown sugar, vinegar, tomato paste, paprika, Worcestershire, mustard, salt and pepper; pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender., Remove ribs to a serving platter; keep warm. Skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil., Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.

EASY HONEY-GLAZED BABY CARROTS

Steps:

• In a microwave-safe dish, combine all ingredients. Cover and cook on high 10-12 minutes, stirring once, until tender.

EASY INSTANT POT® BABY BACK RIBS

Steps:

• Combine water, vinegar, and liquid smoke in the pot of a multi-functional pressure cooker (such as Instant Pot®). Place rack in the bottom of the pot.
• Season baby back pork ribs with salt and pepper on both sides. Cut rack in half. Place ribs in a teepee formation onto the rack. Pour a little barbeque sauce onto each half and let run down the sides. Close and lock the lid.
• Select Meat setting according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Wait 15 minutes before releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil. Place ribs onto the prepared baking pan and slather with barbeque sauce.
• Cook under the broiler for 5 minutes. Remove and immediately add more sauce.

EASY EGGS FLORENTINE WITH BABY SPINACH AND GOAT CHEESE

Steps:

• Heat broiler, with rack set 4 inches from heat. Place bread on a baking sheet, and brush both sides with 2 tablespoons oil. Season with salt and pepper. Broil until golden, 1 to 3 minutes per side; set aside.
• In a large nonstick skillet, heat 1 teaspoon oil over medium. Add scallions and as much spinach as will fit; season with salt and pepper. Cook until wilted, tossing and adding more spinach as room becomes available, 2 to 3 minutes. Drain off excess liquid; mix in goat cheese. Transfer to a bowl; cover to keep warm. Set aside.
• Wipe out skillet; heat remaining 2 teaspoons oil over medium. Gently crack eggs into skillet; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, and remove from heat; let stand until whites are set but yolks are still soft, about 3 minutes.
• Top each piece of toast with spinach mixture and 1 egg; serve immediately.

EASY MARINATED BABY ARTICHOKES

Steps:

• Fill a large bowl with cold water; juice 2 lemons into water. Set aside. Trim spiky tops, tough stems, and outer leaves from artichokes; halve lengthwise. Scrape any pink choke out from the center, leaving artichoke half intact. Transfer cut artichokes to acidulated water immediately.
• Drain artichokes. Fill a large saucepan with water. Add artichokes, garlic halves, peppercorns, 1 1/2 tablespoons salt, 2 tablespoons olive oil, and thyme to saucepan. Set over high heat; bring to a boil. Reduce heat; simmer, using a few layers of cheesecloth or a plate to keep artichokes submerged, until tender when pierced with a sharp knife, about 5 minutes.
• Remove from heat, and drain. Reserve artichoke halves, some of the garlic, and a few sprigs of thyme. Place in a bowl, and drizzle with remaining 2 tablespoons olive oil. Season with remaining 1 1/2 teaspoons salt and pinch of pepper.

BBQ BABY BACK RIBS EASY AND TENDER

Steps:

• Take ribs out of package and rinse off with cold water and pat dry with paper towels. Take a fork and remove the thin membrane off of the back of the ribs. (Sometimes this is not easy to do and its okay to leave it on).
• Take each rack of ribs and cut them into thirds or fourths sections. Place ribs on shallow sided pan or a cookie sheet with sides. ( I foil line the pan for easy clean up ) Season with the pepper and garlic powder to taste and let ribs sit at room temperature for about 1/2 hour or so.
• Pre heat oven to 350. Take about 3 or 4 tablespoons of apple cider vineger and pour it into the pan of ribs (NOT ON THE RIBS THEMSELVES). Cover the ribs with foil and place in the oven. Cook ribs for about 1 hour or until the meat is just starting to pull away from the bone.
• Pull ribs from oven, remove from pan and brush on BBQ sauce. (I use Cattlemens Classic Brand) Place ribs on pre heated BBQ grill and grill on medium heat turning often and brushing with BBQ sauce after each time you turn them. Grill them until ribs are fully done.

PRESSURE COOKER SAUCY BABY BACK RIBS - FAST & EASY

Steps:

• Cut ribs into serving pieces.
• Mix spices together to create a dry rub. Apply the dry rub to the ribs.
• Heat oil in pressure cooker and brown the ribs on all sides.
• Insert cooking rack in pressure cooker, add beer, and load with ribs, not to exceed manufacturer's maximum fill line.
• Place over high heat until control jiggles. Reduce heat and cook 35 minutes.
• Let cooker depressurize naturally. Remove rack from cooker (you can drain some of the liquid if you like thicker sauce) and add barbecue sauce, heat until simmering. Simmer for 10-15 minutes.

FALL OFF THE BONE BABY BACK RIBS - SOOO EASY!

Steps:

• 1. Preheat oven to 300 degrees F
• 2. Cut the racks of ribs into sections of 4-6 ribs each. (Depending on the size of the rack sometimes I'll just cut in half even if a little more).
• 3. Tear off a piece of aluminum foil about 6 inches longer than the section of rib.
• 4. Coat the section of ribs with BBQ sauce front and back. And place on top of foil meat side up (which should also wind up to be the seam side up).
• 5. Wrap up the section fairly tight (whole section should be covered with foil) and place on a cookie sheet or baking pan seam side up. (I use a cookie sheet and get 3 sections per pan). You can opt not to use a pan but from experience, it can make a mess in your oven :-(
• 6. When done wrapping, place the pan(s) in middle of oven and cook for 2 to 2 1/2 hours. I normally set the timer for 2 hours first then check, leaving it in a little longer if necessary. The meat will shrink from the bone about 1/2 inch or so and/or you can just grab one of the bones and it falls right off - YUM!!!!
• 7. ** Note - I find if I am using more than just two cooking sheets and two levels in the oven, it normally takes about 2 1/2 hours. But DON'T over cook. If its tender at 2 hours, that's all you need. Cooking it longer can sometimes dry it out. And, more importantly, if using multiple levels of your oven, make sure to rotate the pans periodically as the ribs on the lower racks may get burned or darker on the bottoms.
• 8. When ribs done, take out of the oven, let sit for about 15 min or so until manageable and unwrap. (This will also allow time to get the grill hot if not already). Coat again with BBQ sauce.
• 9. Place on grill (NO foil) 2-4 min per side depending on how dark or crispy you like it. I normally like it just slightly charred but matter of preference.
• 10. I've never had to use a knife to break off the rib pieces but if you opt to, just take a knife and put a cut between each rib to make it easier before serving. Serve as is or with additional BBQ sauce as preferred.
• 11. One final note, I've had these in the winter when getting that craving without grilling and maybe I'm just that odd "OMG love ribs so much" type of people but even without grilling they are oooh so good!

EASY AND HEALTHY BABY FINGER FOOD PATTIES

Steps:

• 1. Put the broccoli (and bread if you started with bread instead of bread crumbs) in the food processor and chop until it is in small pieces-but not mush.
• 2. Add broccoli, cheese and bread crumbs to bowl and then add yogurt until the consistency is firm enough to hold together (the measurement is approximate).
• 3. Put on a sprayed baking sheet and bake at 350 until lightly browned (about 20 min).
• 4. Let cool then eat!
• 5. You can freeze these too!

BABY ARTICHOKES, ELEGANT AND EASY FIRST COURSE

Steps:

• Boil artichokes, completely submerging in salted water until tender, 10-20 minutes, depending on their size. Drain well and cool.
• Discard tough outer leaves, cut off stem so that the artichoke will stand by itself on a plate.
• Cut across the top part of the artichoke, 1/2" or so, and use scissors to decoratively cut across a few of the remaining outside leaves to resemble a "flower". Cover and refrigerate until ready to use.
• Mix mayonnaise, mustard, kosher salt and pepper to taste.
• When ready to serve, use a spoon to place a thick line of the mayonnaise-mustard mixture off to one side of each individual small flat serving plate.
• Use a clean, unused comb, or similar, to draw wavy lines on the plate through the sauce. Place the cooked artichokes on the plate and sprinkle dill weed atop the "wavy" sauce, and serve.

EASY CHICKEN WITH BABY POTATOES

Steps:

• In a large bowl, stir together yogurt, paprika, garlic, olive oil and salt. Add the chicken pieces to the bowl, and turn to coat with the yogurt mixture. Cover the bowl with plastic wrap and marinate in the fridge for 2-8 hours.
• Preheat oven to 400°F Line a baking pan with cooking spray. Cut the potatoes in half, and lay them in the baking pan.
• Place the chicken pieces on the potatoes. Roast for 45-60 minutes, or until chicken is done.