This is one of my favorite recipes to do via crockpot. The crockpot really can do wonders! This recipe is easy and helps you free up your hands, so you can work Its so finger licking good!
- 4 lbs baby back ribs
- salt and pepper ( to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Sauce:
- 2 cups of your favorite barbecue sauce ( I use sweet baby rays bbq sauce)
- 1 cup ketchup
- 1/2 cup packed brown sugar
- 4 tablespoons red wine vinegar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dried oregano
(optional) dash hot sauce (my bbq sauce was spicy enough already)
- Preheat oven to 400 degrees.
- Place ribs in a shallow baking dish and season with salt, pepper, garlic powder, and onion powder. Bake for 15 minutes and then turn over and bake for 15 more minutes. Drain fat.
- In a medium bowl combine BBQ sauce, ketchup, brown sugar, vinegar, Worcestershire, oregano, and liquid smoke and hot sauce if desired.
- Place ribs in a large slow cooker (at least 6 quart). I curled mine around but you can cut them in half if you need to. Pour sauce on top and cook on low for 6-8 hours or until tender.
- If you want to carmelize your bbq sauce put them back in the oven for 15 minutes at 400 degrees.
I love trying new foods, but I also love attempting trying to make my favorite dishes. I love asian food but I am not gonna lie, I don’t get to eat it all the time. Here is another recipe you can put together in your crockpot book! Its fun, easy and tasty! Can’t wait for YOU to try it!
– 2 pounds beef chuck roast, sliced into thin strips, cut across the grain
– 2 cups beef broth
– 2 tablespoons sesame oil
– 2 tablespoons garlic, minced
– ½ teaspoon chili flakes
– 1 cup soy sauce
– ⅔ cup brown sugar, packed
– ⅓ cup cornstarch
– 4 cups broccoli florets, steamed
– White rice or brown rice, cooked
- Add the beef broth, sesame oil, garlic, chili flakes, soy sauce, brown sugar and cornstarch to the bowl of a slow cooker. Stir to combine.
- Add the sliced beef and mix until completely coated with sauce.
- Cover with the lid and cook on high for 3 to 4 hours – or on low for 5 to 6 hours – until the meat is cooked through and tender. (Remember that slow cooker temperatures vary between each cooker, so cooking times may vary.) Remove the lid aproximately 30 minutes before the meat is done to allow sauce to thicken.
- Add the steamed broccoli and serve hot over rice.
I may have gotten the love of cranberry from my family! I can never imagine a holiday meal without having cranberry sauce on the table. It has been a tradition for me and personally I love it! I always love making FRESH cranberry sauce because it is SO Easy and is WAY Better than eating the canned version. It is quick, easy and holiday dish favorite that is great to share!
- 1 cup (200 g) sugar
- 1 cup (250 mL) water
- 4 cups (1 12-oz package) fresh or frozen cranberries
- Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
1 Pour the cranberries in a colander and rinse and clean them. Go through and throw out any bad cranberries.’
2 Add water and sugar in the pan on high heat and bring to a boil. Stir to dissolve the sugar.
3 Add the cranberries to the pot and let them boil. Reduce the heat and let it simmer for 10 minutes or until most of the cranberries have burst.
4 Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. You can add a half a cup of chopped pecans with a few strips of orange zest.
You can also add raisins,currants, blueberries , cinnamon, nutmeg, or allspice. I would only add a tiny sprinkle of spice to start and add as you go.
5 Remove your sauce from heat. Let cool completely and chill. Then place the sauce in the the refrigerator in a bowl. As it sits in the refrigerator it will thicken and become ready to eat!
Coming home and enjoying a fare of italian cuisine can never go bad. It is even better when someone else is cooking for you. Not everyone can afford to have a personal chef but having a slow cooker can make you feel like that sometimes. These slow cooked mozzarella meatballs are quite delicious and easy to make!
- 1 pound ground beef or turkey
- 1 cup bread crumbs (panko or regular, Italian seasoned or plain)
- 1 egg
- 1 teaspoon minced garlic (or 2 teaspoons garlic powder)
- 1 teaspoon onion powder
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh mozzarella cheese cut into small cubes
- marinara or alfredo sauce, for dipping
- Chop each cheese stick into half inch pieces (about 6-8 pieces for each cheese stick). Place on a plate and chill in the freezer until ready to use.
- Add ground beef, bread crumbs, egg and egg yolk, garlic, onion powder, Italian seasoning and salt and pepper to a bowl. Mush the ingredients together with your hands until everything comes together.
- Remove cheese from freezer. Scoop out about 4 tablespoons of meat mixture and roll into a ball. Gently push a piece of chilled mozzarella into the middle of the meatball. Roll the ball in your hands to cover the hole where the mozzarella cheese was pushed in. Place inside a greased slow cooker and repeat with remaining meat and cheese.
- When all meatballs are in the slow cooker (*see note for alternate cooking method), cover and cook on high for 1-2 hours or on low 3-4 hours until meat it cooked through (no longer pink). The cheese may start melting out of the meatballs, that’s okay.
- If desired, sprinkle with a bit of fresh chopped parsley or dried Italian seasoning for garnish and serve with your favorite marinara or alfredo sauce for dipping. Enjoy!
In lieu of all the snow that has captured most of the country, everyone is trying to stay warm,cozy and safe!
- 3 tablespoons vegetable oil
- 2 medium yellow onions, medium dice
- 1 medium red bell pepper, medium dice
- 6 medium garlic cloves, finely chopped
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 2 pounds lean ground beef , turkey,or Chili Meat ( I used Chili Meat, but either one is great)
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1 (28-ounce) can diced tomatoes
- 1 (14-ounce) can tomato sauce
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1/4 cup coarsely chopped pickled jalapeños or green chiles, drained
- Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
- Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute.
- Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.
- Stir in the jalapeños or green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and sour cream.
- Shredded cheddar cheese
- Thinly sliced scallions
- Sour cream
With the Holiday Season among us and Thanksgiving almost in full swing, it seems many of us will be busy preparing for it! Whether your bring a dish or hosting Thanksgiving at your house, it can be a lot of work and a bit chaotic! With this Crockpot Pecan Pie, you can be baking your dessert dish while your doing all of your other main courses and not feel stressed about it. Your crockpot can do all the work for you! Don’t you love those Crockpot? 🙂
- 1 uncooked piecrust
- 3 eggs
- 1 cup sugar
- 2/3 cup dark Karo syrup
- 1 cup pecans, broken up
- 1/2 cup margarine, melted
- 1 teaspoon vanilla
Spray the slow cooker with nonstick cooking spray.
Spread your uncooked pie crust in the crockpot and press up the edges on the side of the pot. I also used a crock pot liner so it was easier to pull out.
In a mixing bowl, stir all ingredients until well mixed. Pour on top of the crust.
Cover and cook on HIGH for 2 to 3 hours.
- Voila! Your pie is done!
When it comes to cooking, I love trying out new dishes. When I get a chance, I try to venture outside of my normal cooking rotational recipes. I am personally am a fan of indian food. This is definitely a recipe to try and that won’t be disappointing!
Prep Time: 10 minutes
Cook Time: 4 hours on High or 6-8 Hours on Low
1 pound boneless skinless chicken breast, cut into bite size chunks
1/2 onion, finely minced
2 tablespoons butter
3 cloves garlic, minced or grated
1 tablespoon freshly grated ginger
2 teaspoons curry powder
1-2 teaspoons curry paste ( I used Thai Red Curry Paste and 2 teaspoons)
2 tablespoons garam masala
1/2-1 teaspoon turmeric ( I used 1/2 since my family is not crazy about turmeric)
1 teaspoon cayenne pepper (use less if you are not a spicy person)
1/4 teaspoon salt
1 (6 ounce) can tomato paste
1 (14 ounce) can coconut milk, regular or lite (I used regular), plus more if needed to thin the sauce
1/2 cup greek yogurt (I used 0%)
1/4 cup half and half or heavy cream
cooked white rice
Fresh homemade Naan
1.)In a large glass measuring cup or bowl mix together the coconut milk, greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.
2.)Spray the inside of your crockpot bowl with cooking spray or grease with olive oil.
3.)To the bowl sprinkle the onion over the bottom. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot.
4.)Cook on high for 4 hours or on low for 6 to 8 hours. I like to stir about once every hour, but it is not necessary.
5.)When ready to serve taste and season with salt and pepper if desired.
**Serve over rice with a big piece of fresh Naan