Quick Sunday Meal (or any day) Get your crock pot ready. I turned it on at 8am and it was ready by 12noon (when we got back from church).
Ingredients
Rack of pork ribs, cut in 1/2 to fit in the crock pot.
1 C of Apple Cider vinegar
Lawry's seasoning salt
Lawry's garlic salt
1-2C Bulls Eye BBQ sauce (or your favorite), amount depends on how "saucy" you like your ribs.
Directions
1. Place ribs in the crock pot & season
2. Pour in vinegar, avoid pouring over pork since it might remove the salt.
3. Place on high for 4 hours.
4. Pour BBQ sauce over the top and let it cook for another 30min-1hour while you make your sides. See "patatas a la pobre" for a yummy potato side.
Showing posts with label slow cooker. Show all posts
Showing posts with label slow cooker. Show all posts
Monday, March 19, 2012
Thursday, February 24, 2011
Slow Cooker BBQ Pork
Ingredients:
1 Pork Shoulder
1 bottle of Jack Daniels Original BBQ Sauce
1/2 C brown sugar
1 mini can of pineapple juice
2T of Worcestershire sauce (if you have it)
Directions
1. Put pork shoulder in slow cooker on high for 4-6 hours, until it almost falls off the bone.
2. Once it's completely cooked, skim off fat, remove bone and shred pork. {keep bone for the amazing bean soup recipe posted here}
3. Add in BBQ sauce, sugar & juice - stir. Cook for 1 hour longer (on high or low, depending on when you want to serve it).
Make into "Bro-hams" and serve on a bun with coleslaw, and "patatas a la pobre" {see recipe)
Easy coleslaw: Buy pre-shredded cabbage & mix in with Brianna's poppyseed dressing.
1 Pork Shoulder
1 bottle of Jack Daniels Original BBQ Sauce
1/2 C brown sugar
1 mini can of pineapple juice
2T of Worcestershire sauce (if you have it)
Directions
1. Put pork shoulder in slow cooker on high for 4-6 hours, until it almost falls off the bone.
2. Once it's completely cooked, skim off fat, remove bone and shred pork. {keep bone for the amazing bean soup recipe posted here}
3. Add in BBQ sauce, sugar & juice - stir. Cook for 1 hour longer (on high or low, depending on when you want to serve it).
Make into "Bro-hams" and serve on a bun with coleslaw, and "patatas a la pobre" {see recipe)
Easy coleslaw: Buy pre-shredded cabbage & mix in with Brianna's poppyseed dressing.
Sunday, January 9, 2011
Slow Cooker BBQ Chicken
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1t of liquid smoke (Opt'l)
DIRECTIONS
2 options:
EASY OPTION: Mix all together and cook on high for 4-6 hours.
OR
EASY, but longer:
1. Season defrosted chicken w/ garlic powder, salt & pepper and put in the slow cooker w/ 2-3C of chicken broth - Cook on high for 6-8 hours or until you can Shred chicken 2. Drain off fat & liquid
3. Put chicken back in the pot - Add in sauce
4. Cook for another 2 hours.
TIPS
*I used a small bottle of Jack Daniel's original BBQ sauce; perfect for kids who don't like a "kick" in their sauce, but parents who like a ton of flavor
*Great with boneless ribs & shredded beef - I follow option 2 w/ this meat.
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1t of liquid smoke (Opt'l)
DIRECTIONS
2 options:
EASY OPTION: Mix all together and cook on high for 4-6 hours.
OR
EASY, but longer:
1. Season defrosted chicken w/ garlic powder, salt & pepper and put in the slow cooker w/ 2-3C of chicken broth - Cook on high for 6-8 hours or until you can Shred chicken 2. Drain off fat & liquid
3. Put chicken back in the pot - Add in sauce
4. Cook for another 2 hours.
TIPS
*I used a small bottle of Jack Daniel's original BBQ sauce; perfect for kids who don't like a "kick" in their sauce, but parents who like a ton of flavor
*Great with boneless ribs & shredded beef - I follow option 2 w/ this meat.
Tuesday, January 4, 2011
Organic Beef Stew
Jamie (my sister's sister-in-law...follow?) made this on Christmas Eve and said it was the best beef stew she's ever had!
INGREDIENTS
3 tablespoons Organic Valley Cultured Butter or Pasture Butter, divided
2 tablespoons all-purpose flour
2 Organic Prairie Boneless New York Strip Steaks (each 8 ounces), cut into 1-inch pieces
1 bottle (12 ounces) stout beer
6 cloves garlic, minced
4 cups beef stock
2 tablespoons tomato paste
1 tablespoon honey
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons chopped fresh parsley
1 teaspoon crushed thyme
1/2 teaspoon dried tarragon
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon dried sage
1/4 teaspoon cayenne pepper
3 pounds Yukon Gold potatoes, cut into 1/2-inch pieces
1 large onion, chopped
2 cups finely diced carrots
PREPARATION
1) Heat 2 tablespoons butter in heavy large pot over medium heat. Toss beef pieces with the flour and saute until brown on all sides, about 5 minutes. (For better browning, do this in two batches.) Add garlic and saute 1 minute.
2) Add beef stock, beer, tomato paste, honey, Worcestershire sauce, bay leaves, herbs and spices. Stir to combine. Bring mixture to boil. Reduce heat to low, then cover and simmer 1 hour, stirring occasionally.
3) Meanwhile, melt the remaining 1 tablespoon butter in another large pot over medium heat. Add potatoes, onion and carrots. Cook vegetables, stirring often, about 20 minutes.
4) Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes longer.
5) Discard bay leaves. Let beef stew stand off the heat 20 minutes or longer. Spoon off any fat. Reheat before serving.
INGREDIENTS
3 tablespoons Organic Valley Cultured Butter or Pasture Butter, divided
2 tablespoons all-purpose flour
2 Organic Prairie Boneless New York Strip Steaks (each 8 ounces), cut into 1-inch pieces
1 bottle (12 ounces) stout beer
6 cloves garlic, minced
4 cups beef stock
2 tablespoons tomato paste
1 tablespoon honey
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons chopped fresh parsley
1 teaspoon crushed thyme
1/2 teaspoon dried tarragon
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon dried sage
1/4 teaspoon cayenne pepper
3 pounds Yukon Gold potatoes, cut into 1/2-inch pieces
1 large onion, chopped
2 cups finely diced carrots
PREPARATION
1) Heat 2 tablespoons butter in heavy large pot over medium heat. Toss beef pieces with the flour and saute until brown on all sides, about 5 minutes. (For better browning, do this in two batches.) Add garlic and saute 1 minute.
2) Add beef stock, beer, tomato paste, honey, Worcestershire sauce, bay leaves, herbs and spices. Stir to combine. Bring mixture to boil. Reduce heat to low, then cover and simmer 1 hour, stirring occasionally.
3) Meanwhile, melt the remaining 1 tablespoon butter in another large pot over medium heat. Add potatoes, onion and carrots. Cook vegetables, stirring often, about 20 minutes.
4) Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes longer.
5) Discard bay leaves. Let beef stew stand off the heat 20 minutes or longer. Spoon off any fat. Reheat before serving.
Monday, April 19, 2010
Chicken Stroganoff {Slow Cooker} by S.Hutchison
Ingredients
* 4 skinless, boneless chicken breast halves - cubed
* 1/8 cup margarine
* 1 (.7 ounce) package dry Italian-style salad dressing mix
* 1 (8 ounce) package cream cheese
* 1 (10.75 ounce) can condensed cream of chicken soup
Directions
1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
* 4 skinless, boneless chicken breast halves - cubed
* 1/8 cup margarine
* 1 (.7 ounce) package dry Italian-style salad dressing mix
* 1 (8 ounce) package cream cheese
* 1 (10.75 ounce) can condensed cream of chicken soup
Directions
1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Friday, September 25, 2009
Crock Pot Cookbook
http://www.50plusfriends.com/cookbook/crockpot/index-5b.html
This is a directory of slow cooker recipes. It's nice b/c it's divided by type of food. Just click on the link and there's your recipe! [Passed on from a friend, haven't tried *any* of these.]
This is a directory of slow cooker recipes. It's nice b/c it's divided by type of food. Just click on the link and there's your recipe! [Passed on from a friend, haven't tried *any* of these.]
Friday, October 31, 2008
Minestrone Soup by B. Devers
I tried this Minestrone soup recipe and it was SO GOOD and SO EASY!
3 cups chicken or vegetable broth
1 28 oz can diced tomatoes
1 15 oz can white (canellini or navy beans) I used drained white beans
2 carrots, peeled and chopped
1 celery stock, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta (I used Barilla - medium shell pasta)
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach, desfrosted
4 tablespoons parmesan or romano cheese
Basil sprigs, garnish, optional
Directions
In a slow cooker, combine broth, tomatoes, beans carrots, celery, onion,
thyme, sage, bay leaves and 1/2 teaspoon each slat and black pepper. Cover
and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Thirty minutes before the soup is done cooking, add pasta, zucchini and
spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to
taste with salt and pepper. Sprinkle with parmesan cheese.
3 cups chicken or vegetable broth
1 28 oz can diced tomatoes
1 15 oz can white (canellini or navy beans) I used drained white beans
2 carrots, peeled and chopped
1 celery stock, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta (I used Barilla - medium shell pasta)
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach, desfrosted
4 tablespoons parmesan or romano cheese
Basil sprigs, garnish, optional
Directions
In a slow cooker, combine broth, tomatoes, beans carrots, celery, onion,
thyme, sage, bay leaves and 1/2 teaspoon each slat and black pepper. Cover
and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Thirty minutes before the soup is done cooking, add pasta, zucchini and
spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to
taste with salt and pepper. Sprinkle with parmesan cheese.
Monday, June 16, 2008
Crockpot Chili by C. Kemp
*2 lbs. ground chuck
* 1 cup chopped onion
* 1 green pepper, chopped
* 2 to 3 ribs celery, chopped
* 1 large (28 oz.) can crushed tomatoes
* 1 (8 oz.) can tomato sauce
* 2 cans kidney or pinto beans, drained
* 1 tsp. pepper
* 3 tsp. chili powder
* hot pepper, to taste, cayenne
* 1 tsp. garlic salt
PREPARATION:In a large skillet, brown the ground beef. Drain well. Combine all ingredients in a slow cooker; cover and cook for 7 to 8 hours on LOW, or until done.Serves 6 to 8.
* 1 cup chopped onion
* 1 green pepper, chopped
* 2 to 3 ribs celery, chopped
* 1 large (28 oz.) can crushed tomatoes
* 1 (8 oz.) can tomato sauce
* 2 cans kidney or pinto beans, drained
* 1 tsp. pepper
* 3 tsp. chili powder
* hot pepper, to taste, cayenne
* 1 tsp. garlic salt
PREPARATION:In a large skillet, brown the ground beef. Drain well. Combine all ingredients in a slow cooker; cover and cook for 7 to 8 hours on LOW, or until done.Serves 6 to 8.
Easy Pulled Pork
Here’s what you do---Go to the spice section of the grocery store where they sell those seasoning packets. Buy the one that says “slow cooker pulled pork” -- buy the stuff on the directions (back of packet: 3lbs of shoulder pork, apple cider vinegar and brown sugar) and then just follow the directions. Tip: it says “high” for 4 hours but I cooked it on high for 8 hours b/c at 4 hours it wasn’t falling apart, at 8 hours it was perfect.
Becky served it on rice and drizzled the sauce over the top. Yum! Yesterday I served it on wheat hamburger buns w/ fresh white corn and rice on the side (add sweet coleslaw on the bun to get a Phil’s BBQ taste) Yum, again! The best part is that it serves 8-10 people. Leftovers make another great meal-- you can make “carnitas” burritos/soft tacos the next day w/ the corn, rice, pork, cheese and sour cream…so yummy! Again, no effort. I love it! I bet if you wanted to make carnitas from the beginning you could add a taco seasoning instead of the other packet and mix w/ the brown sugar and vinegar and this would make them spicier too.
Becky served it on rice and drizzled the sauce over the top. Yum! Yesterday I served it on wheat hamburger buns w/ fresh white corn and rice on the side (add sweet coleslaw on the bun to get a Phil’s BBQ taste) Yum, again! The best part is that it serves 8-10 people. Leftovers make another great meal-- you can make “carnitas” burritos/soft tacos the next day w/ the corn, rice, pork, cheese and sour cream…so yummy! Again, no effort. I love it! I bet if you wanted to make carnitas from the beginning you could add a taco seasoning instead of the other packet and mix w/ the brown sugar and vinegar and this would make them spicier too.
Subscribe to:
Posts (Atom)