Recipe of the week: Crockpot BBQ Ribs

 

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!

Ingredients

    • 4 lbs baby back ribs
    • salt and pepper ( to taste)
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
For the Sauce:
  1. 2 cups of your favorite barbecue sauce ( I use sweet baby rays bbq sauce)
  2. 1 cup ketchup
  3. 1/2 cup packed brown sugar
  4. 4 tablespoons red wine vinegar
  5. 2 teaspoons Worcestershire sauce
  6. 2 teaspoons dried oregano

(optional) dash hot sauce (my bbq sauce was spicy enough already)

  1. Preheat oven to 400 degrees.
  2. 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.
  3. In a medium bowl combine BBQ sauce, ketchup, brown sugar, vinegar, Worcestershire, oregano, and liquid smoke and hot sauce if desired.
  4. 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.bbq ribs
  5. If you want to carmelize your bbq sauce put them back in the oven for 15 minutes at 400 degrees.
  6. ENJOY!

Slow-Cooker-Ribs-Pour

 

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Recipe of the Week: Crockpot Beef and Broccoli

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!

Ingredients
– 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

How To

  1. 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.bb2
  2. Add the sliced beef and mix until completely coated with sauce.bb1
  3. 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.bb3
  4. Add the steamed broccoli and serve hot over rice.bb5

Recipe of the Week: Slower Cooker Mozzarella Stuffed Meatballs

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!

 

Ingredients

  • 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
INSTRUCTIONS
  1. 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.moz5
  2. 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.
  3. 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.
  4. 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.
  5. 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!moz2moz1

Recipe of the Week: Homemade Crockpot Chili

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In lieu of all the snow that has captured most of the country, everyone is trying to stay warm,cozy and safe!

Ingredients

  • 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)IMG_7188 (2)
  • 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
  1. 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.
  2. Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. IMG_7189 (2)IMG_7195 (2)
  3. 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.IMG_7196 (2)
  4. Stir in the jalapeños or green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and sour cream.
  5. IMG_7198 (2)IMG_7197 (2)IMG_7200 (2)

Optionals

  • Shredded cheddar cheese
  • Thinly sliced scallions
  • Sour cream

Recipe of the Week: Crockpot Pecan Pie

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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? 🙂

Ingredients

  • 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

Steps

  1. Spray the slow cooker with nonstick cooking spray.cro

  2. 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.

  3. In a mixing bowl, stir all ingredients until well mixed. Pour on top of the crust.

  4. Cover and cook on HIGH for 2 to 3 hours.

  5. Voila! Your pie is done!

Recipe of the Week: Crockpot Smothered Chicken

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 One of the best feelings is when you can come home and dinner is done already! Crock pots are truly a woman’s best  friend. This recipe is the perfect recipe for the working person because it doesn’t require much prep and it when you come home and the sweet seasoned aroma fills your home… It is just perfect! This is one recipe to try!
Ingredients
  • 1 – 28 oz can petite diced tomatoes
  • 1 large onion, sliced
  • 2 cups baby carrots
  • 2 packets McCormick  Steak Seasoning
  • 4 tablespoons olive oil
  • ½ teaspoon minced garlic
  • 6-8 chicken legs
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Instructions
  1. Set the slow cooker to low heat.
  2. In the bottom layer the tomatoes (with juice), then the onions and carrots.image (18)
  3. In a medium bowl, mix together the seasoning from both packets, olive oil and minced garlic.image (19)
  4. Use your hands to rub the chicken legs with the seasoning mixture and add them to the slow cooker.
  5. You can also toss in couple few quartered potatoes if you like.
  6. Cook on low for 6 hours.

Voila, then it is time to eat!

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