I think this may be one of my favorite meals of all time. Especially good in the winter. It gives you that smoky flavor as though you slaved over an outdoor grill to prepare this tasty dish. It is so tender that turning it into a BBQ pulled pork sandwich is a snap! The key to this fake barbecued flavor is the liquid smoke. IT adds the perfect touch or smoke.
The ingredients:
3 lbs. boneless pork ribs
1/2 tsp. garlic salt
1/2 tsp. pepper
1 c. ketchup
1/2 c. brown sugar
1/2 c. honey
1/4 c. spicy brown mustard
2 T. Worcestershire sauce
1 1/2 tsp. liquid smoke
The instructions:
Place pork ribs in bottom of slow cooker. Cover and cook on High for 3 hours. Drain
and discard liquid. Reduce heat to Low. In a bowl, combine garlic salt, pepper,
ketchup, brown sugar, honey, spicy brown mustard, Worcestershire sauce and liquid
smoke. Mix well. Pour over ribs in slow cooker. Cover and cook on Low for 3 hours.
Serve with rice. Or shred and serve on rolls.
(This recipe freezes well. Double the batch, and freeze half for a future dinner.)
Showing posts with label crock pot. Show all posts
Showing posts with label crock pot. Show all posts
Wednesday, December 3, 2008
Chicken and Black Eyed Peas
It is that time of year when I find myself extra busy, with too much on my plate and not enough time in my day. So, of course, I have a very good relationship with my crock pot! There is nothing quite so nice as preparing your dinner early in the day and then not needing to worry about it anymore! This recipe is simple, and delicious! A true family favorite. My daughters especially love the "beans" (black eyed peas).
The ingredients:
1 (16-oz.) can diced tomatoes
2 tsp. salt
1 (16-oz.) can black eyed peas, drained and rinsed
2 tsp. rosemary
1/4 tsp. pepper
1 (8-oz.) can tomato sauce
1 bone in chicken (whole or cut into pieces)
1/4 c. water
The instructions:
Mix everything together in crock pot and cook on high for 1 hour then on low for 6 more. OR- Cook in pressure cooker until rocking, turn down heat and allow to rock for 15-20 minutes. Serve over rice.
(It is pretty heavy on the rosemary- feel free to cut it back if you don't love rosemary as much as we do!)
The ingredients:
1 (16-oz.) can diced tomatoes
2 tsp. salt
1 (16-oz.) can black eyed peas, drained and rinsed
2 tsp. rosemary
1/4 tsp. pepper
1 (8-oz.) can tomato sauce
1 bone in chicken (whole or cut into pieces)
1/4 c. water
The instructions:
Mix everything together in crock pot and cook on high for 1 hour then on low for 6 more. OR- Cook in pressure cooker until rocking, turn down heat and allow to rock for 15-20 minutes. Serve over rice.
(It is pretty heavy on the rosemary- feel free to cut it back if you don't love rosemary as much as we do!)
Sunday, November 30, 2008
Crock Pot Chili
Since I am sharing some of my favorite Sunday dinners, I figured I would add this one in as well. I adapted this recipe 5 years ago or so. It is a family favorite at my house.
The ingredients:
1 lb. Ground meat (turkey, hamburger, or pork)
1 lb. Sausage
2 cans Beans (whatever you have on hand…I like black beans)
1 can Tomato sauce
1 Bell pepper, diced
1 can Tomatoes
2 cups Diced fresh tomatoes (or another can)
½ cup Onion flakes (or one fresh onion, diced small)
1 clove Garlic
1 package chili seasoning or 4 Tbs. Chili powder
The instructions:
Brown meat, and add to crock-pot. Add all other ingredients, and let simmer on low for about 6 hours. Serve with tortilla chips, and cheese.
(Feel free to add more spice if you like it hot, or if you have hot sensitive kids, add a bit of sour cream to their bowl to tone down the spice a bit.)
The ingredients:
1 lb. Ground meat (turkey, hamburger, or pork)
1 lb. Sausage
2 cans Beans (whatever you have on hand…I like black beans)
1 can Tomato sauce
1 Bell pepper, diced
1 can Tomatoes
2 cups Diced fresh tomatoes (or another can)
½ cup Onion flakes (or one fresh onion, diced small)
1 clove Garlic
1 package chili seasoning or 4 Tbs. Chili powder
The instructions:
Brown meat, and add to crock-pot. Add all other ingredients, and let simmer on low for about 6 hours. Serve with tortilla chips, and cheese.
(Feel free to add more spice if you like it hot, or if you have hot sensitive kids, add a bit of sour cream to their bowl to tone down the spice a bit.)
Crock Pot Chicken Burritos
Happy Sunday! Hope everyone had a great Thanksgiving. And hopefully some of you scored some majorly awesome deals on Friday! On to dinner!
On Sundays I love nothing more than to crock pot a simple meal to make my dinner prep time almost non-existent. This recipe in particular is extremely easy to make and I would be willing to bet good money that most of you have the ingredients on hand right now. I LOVE this recipe, and I absolutely appreciate my neighbor for giving it to me. Thanks Mindy!
The ingredients:
1 lb. boneless skinless chicken breast (can be frozen)
1 can cream of chicken soup
1 cup salsa
1 cup minute rice (or 1/2 c. regular rice, but will have to adjust cooking time)
1 can beans, drained and rinsed (I prefer black beans, but any kind will do)
The instructions:
Combine chicken, soup and salsa. Let cook on low for 5 - 6 hours or high for 2 - 4 (may need to cook longer if you start with frozen chicken). Chicken is done when it falls apart when squeezed with a pair of tongs. Shred chicken up and add rice and beans. If using minute rice, cook for 15 more minutes. If using real rice, you will need to cook for about an hour.
Serve on flour tortillas with lettuce, more salsa, sour cream, tomatoes, and any other toppings you would like.
On Sundays I love nothing more than to crock pot a simple meal to make my dinner prep time almost non-existent. This recipe in particular is extremely easy to make and I would be willing to bet good money that most of you have the ingredients on hand right now. I LOVE this recipe, and I absolutely appreciate my neighbor for giving it to me. Thanks Mindy!
The ingredients:
1 lb. boneless skinless chicken breast (can be frozen)
1 can cream of chicken soup
1 cup salsa
1 cup minute rice (or 1/2 c. regular rice, but will have to adjust cooking time)
1 can beans, drained and rinsed (I prefer black beans, but any kind will do)
The instructions:
Combine chicken, soup and salsa. Let cook on low for 5 - 6 hours or high for 2 - 4 (may need to cook longer if you start with frozen chicken). Chicken is done when it falls apart when squeezed with a pair of tongs. Shred chicken up and add rice and beans. If using minute rice, cook for 15 more minutes. If using real rice, you will need to cook for about an hour.
Serve on flour tortillas with lettuce, more salsa, sour cream, tomatoes, and any other toppings you would like.
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