I FORGOT TO POST THIS.. NECKBONES & POTATOES

Hey foodies! I wanted to share one of my absolute go-to recipes that always brings a smile to my family's faces: Neckbones & Potatoes Over Rice. It’s such an underrated dish, packed with incredible flavor and that cozy, comforting feeling we all crave, especially as the weather gets cooler. If you’ve never tried cooking neckbones before, don't be intimidated—it’s surprisingly simple and incredibly rewarding. For a long time, I only knew neckbones from my grandma's kitchen, but I've perfected my own version that I think you'll love. The beauty of neckbones is how much flavor they impart to the broth as they slowly cook down. They're also really economical, making them a fantastic choice for a hearty family meal without breaking the bank. The key is slow cooking to get them fork-tender, letting all those rich, meaty juices meld together with the potatoes. My secret for truly tender neckbones and potatoes starts with a good sear. Before simmering, I like to brown the neckbones in a little oil until they have a beautiful crust. This step adds so much depth of flavor to the final dish. Then, it's all about building that savory base. Onions, garlic, and a good seasoning blend (think paprika, a touch of cayenne for warmth, salt, and pepper) are essential. I often throw in a bay leaf or two and a splash of apple cider vinegar to help tenderize the meat and brighten the flavors. Now, for the potatoes! I usually add them in about an hour before the neckbones are done cooking. This ensures they get perfectly tender without turning to mush. Russet or Yukon Gold potatoes work wonderfully here, absorbing all that delicious gravy. Some people like to cut their potatoes into larger chunks, but I prefer medium-sized pieces so they can really soak up all the flavorful broth. You want them just soft enough to mash with a fork, but still holding their shape. And let's not forget the over rice part! A big scoop of fluffy white rice is the absolute perfect canvas for soaking up that rich, savory gravy from the neckbones and potatoes. It's not just an accompaniment; it's an integral part of the meal, making it truly satisfying and complete. Sometimes, I even cook my rice with a little chicken broth instead of water for an extra layer of flavor. A few tips for success: Don't rush it: Neckbones need time to become melt-in-your-mouth tender. Plan for at least 2-3 hours of simmering, or use a pressure cooker to speed things up significantly. Season generously: Taste and adjust your seasonings as it cooks. The broth should be well-seasoned to ensure everything else, especially the potatoes, tastes amazing. Thicken the gravy: If your gravy isn't as thick as you'd like, you can remove some of the liquid, let it cool slightly, then whisk in a cornstarch slurry (cornstarch mixed with a little cold water) before stirring it back into the pot and simmering for a few more minutes until thickened. This dish is more than just a meal; it's a hug in a bowl. It transports me back to those comforting family dinners, and I hope it does the same for you. Give this neckbones and potatoes over rice recipe a try, and let me know how it turns out! You might just find your new favorite comfort food.