Oven Roasted St. Louis Style Pork Ribs

Oven Roasted St. Louis Style Pork Tibs

Oven-baked ribs can be made any time of the year and turn out tender and deliciously yummy every time.

Taken from the belly side of the hog, St. Louis-style spare ribs are bigger and meatier than baby back ribs (taken from the upper loin section of the pig, near the spine) with a uniform shape that makes them easy to handle and brown.

Due to the marbling of fat in the ribs, you should cook them slowly using low, indirect heat, such as covered in the oven or braised.

However, you can cook them fairly quickly on the grill, as long as you let them soak in a dry rub or marinade first.


If You Eat A Lot Of Poultry – Then You Need To Know About The Healthy Ways To Cook Chicken With Marinades


Are St. Louis Ribs The Same As Spare Ribs?

St. Louis ribs start off as spare ribs. The spare ribs ends, called rib tips, are trimmed off (sternum and cartilage are also removed).

The narrow, pointed end of the ribs are also cut off to produce a roughly rectangular shape.

Top To Bottom: Spare Ribs – St. Louis Style Ribs

From the underside of the spare ribs, the flap of meat called the rib skirt is also cut away.

Once they are a rectangular shape and more uniform in appearance, they are easier to cook and eat.

Oven Roasted St. Louis Style Pork Ribs

2-3 pounds rack St. Louis Style Pork Ribs

1 cup of barbecue sauce (homemade or store-bought)


Find Here A Recipe For A Homemade Honey Barbecue Sauce


1/2 tablespoon salt

1 teaspoon paprika

1 teaspoon ground black pepper

1 teaspoon dried oregano

1/2 tablespoon garlic powder

1/2 tablespoon brown sugar

1/4 teaspoon cayenne pepper

Prepare and Clean The Ribs

You will need to remove the thin membrane from the underside of the pork ribs.

This is called the silver skin, and you need to remove it to get all the flavors into the meat.

Use a paper towel to grab and pull the silver skin off as you slice through it with a knife.

After that, wash the ribs with cold water and then pat them dry with paper towels.

What Is The Silverskin

Silverskin or the peritoneum is a thin membrane of connective tissue covering and holding ribs together.

Removing the silverskin before roasting, grilling or smoking ribs is vital because this membrane prevents rubs or brines from penetrating the meat.

The membrane does not soften when cooked. If you leave the membrane on the ribs, it would be like chewing on rubber.

Season The Ribs

In a medium-sized bowl, mix the salt, paprika, garlic powder, pepper, cayenne pepper, dried oregano, and brown sugar.

Mix them well together until all the ingredients are combined.

Place the ribs on a baking pan and then rub the ribs with the mixture. 

Use your hands to get the rub all over the ribs and massage it a little bit to get the flavors into the meat.

Cover the seasoned ribs and place them in the refrigerator to absorb the rub for at least 15 minutes.

Roasting The Ribs

Preheat the oven to 350 degrees.

Place the oven rack in the middle and then wrap the ribs with aluminum foil and place them on a baking sheet and slide it into the oven.

Let cook for 1 1/2 to 2 hours until the pork ribs become tender but not too dry.

Take them out of the oven and remove the aluminum foil.

Baste them with the barbecue sauce by brushing them with a thin layer of the sauce.

Place them back in the oven and allow them to cook for another 20 minutes.

Use a meat thermometer to measure the internal temperature of the ribs, when done they should be 190 degrees. *See Cook’s Notes Below

Let them rest for 5 minutes before slicing and serving.

Serve your St. Louis style ribs with these classic sides:

Try these delicious pork dishes.


Cook’s Notes

Pork is considered – Safe to Eat – after it reaches a minimum internal temperature of 145F.

However, just because the meat is Safe to Eat does not always mean that the ribs are done and ready to eat.

In fact, in most cases pork ribs need to be cooked way past the Safe to Eat temperature to become tender.

It is suggested that you should not rely totally upon internal temperatures when cooking ribs. In addition to temperature you should be checking for:

  • Meat to pull away from the bone.
  • Thermometer should easily slide through the meat.
  • Pick up the ribs with tongs to see how easily they bend.

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Spanish Tortilla – Tortilla De Patatas

Spanish Tortilla - Tortilla De Patatas

If you’re looking for an authentic Spanish meal, then you’re in the right place.

Spanish tortilla or tortilla de patatas is a classic Spanish omelette. The beauty of an authentic Spanish tortilla recipe is its simplicity.

It has only five principle ingredients, eggs, onion, potato, olive oil and salt. That’s it. Really simple but deliciously yummy.

The Spanish tortilla is a versatile food. In Spain, they eat tortilla de patatas all day long, it’s the perfect snack, brunch, breakfast, lunch or dinner.

You can also add color to the tortilla. Chop in red roasted peppers, cherry tomatoes, arugula or spinach.

How To Store Left Over Tortilla de Patata

Storing and freezing tortilla de patata is easy. Cover in an air tight container in the refrigerator for up to 5 days.

You can also freeze your Spanish omelette. First allow it to cool completely and wrap it well in plastic wrap. Then slide it into a freezer safe ziplock bag and put it in the freezer for up to 1 month.

No matter how you plate your Spanish Tortilla, fresh out of the skillet or warmed up leftovers, it’s a meal that is perfect for picnics, parties, bbq’s or brunch.

Spanish Tortilla – Tortilla De Patatas

1/2 cup olive oil

3 medium-sized potatoes, Yukon potatoes* (see cooks note), diced into 1-inch pieces

1 medium yellow onion, chopped

1/2 cup chopped roasted red peppers

7 eggs

Himalayan salt, to taste

black pepper, to taste

cilantro or parsley to garnish


Cook’s Notes

Yukon potatoes are semi-starchy and semi-waxy, they’re simultaneously more plush than waxy potatoes and less crumbly than floury ones.

Yukon’s hold their shape when boiled, grated, or fried and yield to mashing, they’re incredibly versatile.

Because of their characteristics as a potato, Yukons are the best to use with this recipe.


Heat the oil in a nonstick medium-sized skillet. Fry potatoes until crispy, golden and tender (about 15 minutes).

In another skillet add 1 tablespoon of oil. When heated add the onion and fry until caramelized (about 10 minutes).

When potatoes and onions are done, use a slotted spoon and remove from skillet allowing oil to drain. Place both into the same large bowl. Add the roasted peppers, paprika and mix together.

Crack eggs into a medium bowl and whisk. Add the whisked eggs to potato mixture, stir, and leave to set for 15 minutes.

Set a medium sized skillet over low heat. Add 1 tablespoon of olive oil. Pour egg mixture into the skillet. Let cook on low for 6 minutes.

Next use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil).

Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook until completely set (about 6 minutes).

Allow the omelette to cool, and then cut it into wedges.

Plate and serve topped with chopped cilantro or parsley.

More Egg Dishes To Cook


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Southwestern Black Bean Corn Salad

Southwestern Black Bean Corn Salad

A quick and easy black bean and corn salad thats filled with festive flavors familiar to Southwestern cuisine. Black beans, Serrano chilies, onions, sweet peppers and cilantro.

This dish is a great party pleaser, pot luck dish, barbecue side dish or a Sunday brunch dish.

The salad is ideal for entertaining friends and family because you can make it ahead of time – in fact, it gets better and better the longer it sits.

Southwestern Black Bean Corn Salad

The black bean is native to the Americas but has become popular around the world. It is part of Louisiana Cajun and Creole cuisine as well.

This Southwestern black bean corn salad recipe is vegetarian, vegan, and gluten-free.

Southwestern Black Bean Corn Salad

1 (15-ounce) can black beans, drained, rinsed

1 cup corn kernels

3 mini-bell peppers, mixed colors, seeded diced

1/2 cup yellow onion, diced

2 Serrano chilies, seeded, diced

1/2 cup fresh cilantro, chopped

Juice of 1/2 lime

Himalayan salt to taste

1/4 cup creamy avocado ranch dressing (suggested Lighthouse brand dressing)

In a large mixing bowl, combine beans, corn, sweet peppers, Serrano chilies, onion, cilantro, lime juice and gently toss. Salt to taste.

Add dressing mix till well combined. Allow to set in fridge for 30 minutes to an hour for flavors to meld.

Southwestern Black Bean Corn Salad – Topped with Goat Cheese & Plated with Corn Chips

Plate and enjoy as a side dish or with some corn tortilla chips.


More recipes to enjoy with your corn tortilla chips.


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Stovetop Brown Sugar Candied Nuts

Stovetop Brown Sugar Candied Nuts

These caramelized, candied nuts (walnuts & pecans) are an awesomely delicious treat.

Toss them with salads, over popcorn, with ice cream, with a bowl of oatmeal or straight into your mouth.

Their so sweet, crunchy and deliciously yummy.

This stovetop method for making candied nuts is so easy, as everything goes into the pan at once. Everything is done in about 10 minutes.

The stovetop method is quick, but can easily burn the nuts if you’re not careful.

Use a cast iron skillet or another heavy-bottomed pan that heats up slowly and evenly.

Frequently Asked Questions

1. Do I have to pre-toast the nuts before candying them in a skillet on the stovetop?

No. Making candied nuts in a skillet on the stovetop toasts the nuts at the same time you are candying them.

2. Do nuts need to be activated or soaked before eating them?

No, you don’t need to activate or soak nuts before eating them.

Some people suggest that activating or soaking nuts breaks down some of the proteins, starches, oils and other nutrients, like phytates, making them more digestible.

But scientific research has found no evidence that activating nuts makes the nutrients in nuts any better absorbed by the body.

It has shown though, that the minerals iron, calcium and zinc, are leached out of the nuts during the soaking process.

Stovetop Candied Walnuts & Pecans

2 cup walnut and pecan halves

1/2 cup brown sugar

3 tablespoons butter, unsalted

Melt butter in a medium non-stick skillet over medium heat.

Looking over a Large skillet with melted butter

When butter is melted add nuts and stir to coat with butter.

Looking over skillet with butter coated nuts

Next add brown sugar and stir until well coated, about 2 – 3 minutes.

Looking over skillet with brown sugar and nuts

Remove from heat and spread candied nuts on a piece of parchment paper to cool for at least 10 minutes.

Roasted nuts spread over parchment paper

Store nuts in an airtight container in the fridge or freezer. Nuts can be refrigerated for up to four months and frozen for up to six months.

Bring them back to room temperature before eating to enhance their nutty flavor.

Stovetop Brown Sugar Candied Nuts

Use Your Roasted Nuts With These Recipes & To Top With These Salads.


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Bacon & Black Bean Taquitos

Bacon & Black Bean Taquitos

Taquitos also known as tacos dorados, are a Mexican-American dish consisting of a small, rolled, crisp-fried corn tortilla filled with various ingredients such as shredded chicken, beef, cheese, refried beans and vegetables.

Essentially A Taquito Is A Rolled Taco

Most people associate taquitos with Mexican cuisine. Though two American restaurants in Southern California are often given credit for their roles in the early development of the taquito.

Cielito LindoTheir Website Proclaims,
Follow the smell of taquitos muy auténticos at this LA institution on historic Olvera Street.

Cielito Lindo was founded by Aurora Guerrero in 1934 and located on Olvera Street (also called Little Mexico) in Los Angeles.

Guerrero’s daughter used her taquito recipe in opening chain restaurants in Los Angeles, and soon competitors were selling similar dishes.

El Indio Mexican RestaurantTheir Website Says In Big Green Letters – “We Invented the Taquito. Really!!!”

In San Diego, what would become El Indio Mexican Restaurant began selling taquitos during World War II, when tortilla factory owner Ralph Pesqueria, Sr., was asked by workers at the Consolidated Aircraft Company factory across the street for a portable lunch item.

Pesqueria, who used a recipe developed by his Mexican grandmother, has claimed credit for introducing the word “taquito” for the dish.

Regardless, of who or were the taquito was invented, the dish is extremely popular and can be found at numerous Mexican restaurants, fast food chains and street food venders.


Read More About The Origins Of Mexican Food We Love To Eat In America – Mexican vs. Tex-Mex: What is the Difference?


Bacon & Black Bean Taquitos

Taquitos are traditionally made with corn tortillas.

If you make them with flour tortillas, they would be called “flautas” (Spanish for “flutes”) which is an entirely different recipe or dish.

Bacon & Black Bean Taquitos
Close-Up Of Deliciously Yummy Bacon & Black Bean Taquitos

You will need a vegetable oil with a high smoke point, such as avocado oil.

12 corn tortillas – will plate 3-4 servings

1 cup avocado oil – high smoke point oil

2 15 oz. cans black beans, rinsed, mashed

12 strips smoked bacon

1 cup Oaxaca cheese, crumbled

In a large skillet over medium heat, fry bacon just until crisp. Remove cooked bacon from heat, reserving bacon fat, and set aside.

In the same skillet add rinsed black beans to bacon fat. Mash beans with a potato masher.

You can choose (totally optional) to add 1 teaspoon of garlic and 1/4 cup heavy cream, for creamy garlic flavored mashed black beans. Set aside.

Wrap corn tortillas in a kitchen towel or a slightly damp paper towel and microwave to make them pliable.

Add oil to a deep skillet, about 2-3 inches of oil. Heat on high. The oil should be about 350℉ and should sizzle when you dip a tortilla into it.

Spread 2 tablespoons of mashed black beans over tortilla. Off the center add one strip of bacon and 1-2 teaspoons of crumbled cheese.

Being careful to roll tight, start rolling the tortilla from the side the bacon and cheese were added. Secure with a toothpick.

Fry the taquitos for about 5-7 minutes or until they are start to look browned and crispy (but not burnt). Place them on a paper towel lined surface to soak excess oil.

Plate 3-4 taquitos on a bed of leafy greens. Garnish them with guacamole, crumbled Oaxaca cheese and Mexican crema.*

Click Here For A Homemade Authentic Guacamole

Cooks Notes

* Mexican crema is the Mexican version of French crème fraîche. Both are slightly soured and thickened cream, milder and less thick than American sour cream, with crema being the thinnest.

Easy Recipe For Mexican Crema

1 cup heavy cream

1 tablespoon buttermilk (with active cultures)

Stir together in a small glass jar, both the heavy cream and buttermilk until well combined.

Place lid on jar, tighten and store in fridge until ready to use. Will store for about 5-7 days. Makes 1 cup.


Find More Deliciously Yummy Mexican Cuisine Recipes By Typing “Mexican Cuisine” In The Box Below And Click Search.


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Authentic Mexican Nachos

Authentic Mexican Nachos

Nachos are a Tex-Mex food with its most basic form consisting merely of fried tortilla chips covered with cheese.

But the toppings don’t stop there as there are a variety of ingredients to top those fried chips.

Besides cheese, nacho toppings also include meats, vegetables and condiments like salsa, sour cream, and guacamole.


Mexican vs. Tex-Mex: What is the Difference?

Read More About Mexican vs. Tex-Mex: What is the Difference?Is There A Difference Or Is It All The Same – Follow Link To Find The Answer


Some versions of nachos are served as an appetizer or snack, while other versions are substantial enough to be a main course.

While corn tortilla chips are a true and authentic snack of Mexican cuisine, the use of them to make nachos came about in the 1940’s.

Nachos were invented by a Mexican executive chef and restaurateur named Ignacio Anaya García, who was also referred to as “Nacho” by his family and friends.

Ignacio Anaya García – a.k.a Nacho – Inventor Of The Popular Snack Or Side Dish – “Nachos”

Tortilla chips, the foundation of nachos, were mass-produced commercially in the U.S. in Los Angeles in the late 1940s.

The chip’s popularity grew and by 1941 in the Victory Club restaurant in Piedras Negras, Coahuila, the dish Nachos was born.

Authentic Mexican Nachos

The History Of Nachos

History writes that one evening after the kitchen staff had left, a group of U.S. Army wives stationed at Fort Duncan in Eagle Pass came into the restaurant (Victory Club). After a long day of shopping, they were hungry and asked for a snack.

Anaya prepared some tostadas cut into triangles. He topped them with shredded cheese and sliced jalapeños and heated the dish in the oven.

They were such a hit with the Army wives that they named the snack “Nacho’s Special.”

The original recipe was printed in the 1954 St. Anne’s Cookbook.

The original recipe consisted of shredded Colby cheese, and sliced pickled jalapeño peppers.

Popularity Of Nachos

As with many culinary foods nachos have made popularity throughout the world.

And with that popularity the toppings used have evolved.

Different variations include BBQ or barbecue nachos, where the cheese is replaced with barbecue sauce. Such as in In Memphis, Tennessee, were they are served in most barbecue restaurants, and also at sporting events.

Irish-themed restaurants and bars serve “Irish Nachos” with toppings placed over French fries instead of tortilla chips.

The Hawaiians even have their version of nachos topped with Kalua pork and pineapple, which are served in many restaurants and bars.

Authentic Mexican Nachos

Nachos with an abundance of toppings are a menu item called “loaded nachos”. This type of dish is usually served as an appetizer at bars and social clubs.

Quick and easy nachos are also sold at concession stands in sports stadiums.

Nachos as we know them today are not really a Mexican food, but rather Tex-Mex.

Authentic Mexican Nachos

This nacho recipe is easily customized. You can choose to start with store-bought ingredients, or make your own chips, refried beans, and toppers, like salsa and guacamole.

The following ingredient amounts are per serving.

3 ounces corn tortilla chips

2/3 cups shredded cheese – Mexican, cheddar or pepper jack

1/4 cup Mexican salsa, store bought or find recipe HERE

1/4 cup guacamole, store bought or find recipe HERE

1/4 cup sour cream

Spread corn chips onto a microwave safe plate. Top with cheeses and place in microwave oven for 3-4 minutes or until cheese is melted.

Remove plate from microwave and continue topping nachos with salsa, guacamole and sour cream. Serve warm.

More authentic Mexican food.


Find more Instant Pot recipes in the Search box below – type Instant Pot in box click Search – Enjoy!


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Authentic Guacamole

Authentic Guacamole

Guacamole is a very common condiment of Mexican cuisine.

Although it is pretty simple to make, it can be tough to get the perfect flavor.

With this authentic Mexican recipe and deliciously yummy, you will be an expert in no time.

Fresh made guacamole is also great because it will always contain fresh, nutritious ingredients, and it only takes about 10 minutes to make!

All you need is:

  • Avocado
  • Cilantro
  • Onion
  • Jalapeno (optional)
  • Garlic powder (optional)
  • Lime Juice
  • Salt
  • Tomato


How To Keep Guacamole From Turning Brown

The most common question that people ask me about guacamole, is how to keep it from turning brown?

There are a few different things you can do to keep your guacamole from browning.

  • Add the pit of the avocado to the finished guacamole
  • Cover with plastic wrap
  • Add an extra teaspoon of lime juice

The later is the most effective. Besides you will be adding citrus juice or lime juice to the guacamole anyway.

Guacamole goes great as a condiment with many dishes. Such as:

Authentic Guacamole

Authentic Guacamole

1 large avocado, seeded and peel removed

1 teaspoon lime juice

1 small tomato, without seeds, chopped

2 garlic gloves, minced

3 tablespoons yellow onion, chopped

1 small Serrano or jalapeño, seeded, vain removed, finely minced

1/4 cup cilantro, finely minced

Mash avocado in a medium sized glass bowl. Add lime juice and mix in.

Next add prepared tomato, garlic, onion, jalapeño and cilantro. Mix in and combined well.

Serve as a condiment with you favorite Mexican dish.


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Asian Inspired Chicken Meatballs with a Lemongrass Ginger Dip

Asian Inspired Chicken Meatballs with a Lemongrass Ginger Dip

Asian Inspired Chicken Meatballs are packed with East Asian flavors like ginger, garlic, soy sauce, cilantro and lemongrass.

If you’re wondering about the later, that is lemongrass, it’s a fragrant grass that grows mainly in tropical climates around Southeast Asia. The grass yields an oil that smells of lemon and the herb is widely used in Asian cooking.

DeeDee Niyomkul, owner of Chai Yo Modern Thai in Atlanta (USA) says this that lemongrass is not too overpowering, which leaves an abundance of opportunity to layer in other exotic flavors for complexity.

Lemongrass has hints of citrus, lemon, slight mint, earthy and grassy flavors.

Asian Inspired Chicken Meatballs with a Lemongrass Ginger Dip

1/2 cup breadcrumbs

2 tbsp milk

1 tbsp vegetable oil

1 white onion, finely chopped

1 medium carrot, graded

2 garlic gloves, minced

1 stalk lemon grass, white part only, finely chopped

1 tbsp ginger, grated

2 tbsp soy sauce

1 tbsp fresh lime juice

1 pound ground chicken

2 tbsp cilantro, finely minced

Dip

1 cup Greek yogurt

1/2 Lemon Grass Stalk lemongrass stalk, white part only

2 tsps ginger, grated

1/2 lime, zest and juice

Preheat oven to 400F and line a baking tray with parchment paper

In a small bowl, pour the milk over the breadcrumbs and set aside while preparing the rest of the meatball mix. 

Heat the oil in a frying pan over a medium-high heat. Add the onion and carrot and cook until softened, about 4 mins.

Next add the garlic and lemongrass and cook for a further minute. Remove from the heat and allow the mixture to cool.

In a small bowl, add the ginger, soy sauce and lime juice. Stir until combined. 

Add the ground chicken to a large mixing bowl and add the carrot mixture, sauce mixture, cilantro and the breadcrumb mixture. Gently mix until combined.

Chicken Meatballs Ready To Be Baked

Shape two ounce of meat mixture(equal to a cookie scooper) into meat balls and place onto a parchment paper lined baking sheet (makes about 27 meat balls).

Place in the oven and bake for approx. 20-30 mins, or until golden and cooked through.

Making the Dip

Add the lemongrass to a food processor and pulse until finely minced. Add the ginger, lime zest and juice and continue to pulse until combined.

Stir the mixture through the yogurt until fully mixed.

Plate and serve.


Find more meatball recipes – National Meatball Day. The recipes include:

  • Hedgehog Meatballs
  • Bourbon Meatballs
  • Orange Ginger Pork Meatball Soup

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Brown Sugar Chicken Wings

According to the National Chicken Council, the first finger wings or chicken wings was served in 1964 at the Anchor Bar in Buffalo, New York.

Co-owner Teressa Bellissimo cooked leftover wings in hot sauce as a late-night snack for her son and his friends. The guys liked them so much that the Bellissimos put them on the menu the next day.

Just about everybody loves chicken wings and you’ll love making and eating Brown Sugar ChickenWings.

Brown Sugar Chicken Wings

1 cup brown sugar, packed

½ cup soy sauce

2 tbsp. ginger, fresh and finely chopped

6 garlic cloves, minced

3-4 lbs. chicken wings, petite style

Preheat oven to 400 degrees

Mix first 4 ingredients in a small bowl.

Line a 13 x 9 baking pan with parchment paper and position wings evenly on to pan.

Pour brown sugar mixture over wings. Mix chicken around to coat.

Bake in heated oven for 1 ¾ – 2 hours, until tender and glazed; stirring occasionally.

When done remove from oven and plate. Plate your chicken wings with one of theses sides.


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Cherry Walnut Baked Brie

Brie is an off-white, soft-ripened cheese, usually made from cow’s milk. It has a bloomy rind of white mold, which is considered to be a delicacy.

What Is Soft Ripened Cheese?

Brie is described as a soft ripened cheese. What exactly is a ripened cheese?

A soft-ripened cheese is a specific style of cheese, this includes the rind, texture of the cheese and how the cheese is aged or ripened.

Cheeses in the soft-ripened category, such as Brie cheese, are also referred to as bloomy rind cheese.

Soft- ripened cheeses ripen from the outside first, closest to the rind, and then slowly ripen towards the middle of the cheese.

If you’ve ever cut into a wheel of brie that is soft and runny around the edges and firmer and white in the very middle, you’ve seen an example of this.

Once you have sliced or cut into a wheel of soft-ripened cheese, it no longer continues to ripen.


Read More Here About The Rich History of Fermented Foods


The Flavor Brie Cheese

The flavor of brie is rich, buttery, fruity, and increasingly earthy with age.

It has a runny, creamy texture and a strong earthy aroma.

Brie originated in Seine-et-Marne France, and is a soft farm house cheese. Authentic French brie though, cannot be imported into the United States.

Why? As it is made with raw milk and would need to be aged for at least 60 days to qualify for U.S. importation.

Unfortunately, that amount of time would render the brie overripe for consumption.

However, France does export a stabilized version of brie that is available in the U.S.

Stabilized French brie is cut before the cheese has matured, giving it a longer shelf life.

And thanks to France we have a stabilized version of brie, giving us a Cherry Walnut Baked Brie.

Cherry Walnut Baked Brie

1 – 8 ounce round or slice of Brie cheese

1/2 cup dried cherries

1/2 cup chopped walnuts

1/4 cup brown sugar

1/4 cup apple juice, unsweetened

French bread baguette, sourdough or similar type bread, sliced and toasted. You can also serve with assorted crackers.

Preheat oven to 350°.

Place cheese in a 9-inch pie plate. In a small bowl, combined cherries, walnuts, brown sugar and juice. Spoon over cheese.

Bake 15-20 minutes or until cheese is softened. Serve with toasted bread or crackers.

Try these recipes with other types of cheeses. The first two are also a soft cheese like brie.

Apple Pecan and Goat Cheese Salad with Maple Apple Dressing

Smoked Bacon And Ricotta Cheese Stuffed Chicken Breasts

Bruschetta with Chicken Salad & Cheddar Cheese

Herb Panko Mozzarella Cheese Sticks