Slow Cooker BBQ Ribs

Slow Cooker BBQ Ribs

 

 

Ingredients:

1-2 lbs of country-style pork ribs

1 1/2 cups ketchup

1 1/2 Tablespoons seasoned salt

1/2 teaspoon liquid smoke

1/2 cup brown sugar

1/2 cup white vinegar

Directions:

Place pork in resealable gallon-sized freezer bag. Mix remaining ingredients together in a bowl and pour over pork. Mix together in bag and zip closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.

Crock Pot Pineapple Chicken

Crock Pot Pineapple Chicken

Ingredients:

4 large chicken breasts

1 20 ounce can of pineapple chunks with the juice

1 medium onion cut up

2 Tablespoons soy sauce

1/2 cup chicken broth

Directions:

Chop onion and place in crock pot

Place chicken breast on top of onion

Dump pineapple and juice on top

Add in soy sauce and chicken broth

Cook on HIGH 4-5 hours or LOW 6-8 hours

Serve over rice 

DIVAS:

Thaw for 24 hours

I have bagged each step 1-4

Follow steps to put in the crock pot

I have provided a bag of rice for each family

Rosemary Shrimp Scampi

6 T fresh lemon juice
8 T olive oil
2 t salt
1/2 t freshly ground black pepper
1/2 t red pepper flakes
6 garlic cloves, minced
2 (6 inch) rosemary sprigs, finely chopped and stems discarded
40 large shrimp, peeled and deveined (about 1 pound)
cooking spray
lemon wedges, optional

Combine first 7 ingredients in a zip-top plastic bag.  Add shrimp to bag; seal and shake to coat. Marinate in refrigerator for 30 minutes, turning bag occasionally.

Grill or boil shrimp 2 minutes on each side or until shrimp are done (should be pink).

Serve with pasta and lemon wedges (optional).

Freezing Suggestions:
To freeze for later, simply dump all the marinade ingredients into a freezer ziplock bag and shake.  Add the frozen or fresh shrimp and freeze.  When ready to cook, can run bag under warm water until the shrimp are thawed.  Grill/broil away and you're done!

Additional suggestions:
The author of the blog (thrivinghomeblog.com) also said that she will sometimes double the marinade, boil it (to make sure it's safe after having raw shrimp in it) while the shrimp is cooking, and then toss it with angel hair pasta and the cooked shrimp.  Grate a little fresh Parmesan over the top and sprinkle with freshly chopped parsley.  Another idea is to serve over cous cous or brown rice with some of the extra sauce.

FYI: I DOUBLED THE MARINADE TO LEAVE YOU THE TOSSED WITH PASTA OPTION AVAILABLE!