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!

Lentil Soup with Knockworst

Ingrediants:

16 oz. bag of lentils
4 cloves of garlic
1 bundle of green onion
2 lg. celery sticks (diced)
2 lg. carrots (diced)
3 potatoes
1 dash of nutmeg
Salt & Pepper to your taste
Maggie 20 Squirts or to your taste
4 slices of bacon fried and crisp then crumple into small pieces

Prep:
Clean & Rinse Lentils
Add Celery, carrots, green onions and garlic into a pot of 12 cups of water
add 3 full pinches of salt and pepper to your taste & dash of nutmeg
Add Maggie - 20 squirts or to your taste
cook to a boil
Simmer for 1 hour
Add Diced potatoes the last 20 minutes
add cooked slices of bacon (crumbled)
stir and let set for 10 minutes

 

Knockwurst- slice knockwurst and cook on stove until heated.  Put 4-5 slices per bowl.

*Add sliced Knockworst to your bowl of soup!! Ready to EAT!!!

Kielbasa & Potato Grill Packs

Ingredients:

1 14 ounce Polska Kielbasa 

 2 large potatoes (cut into small pieces)

1 medium green bell pepper (cut into slivers)

1 medium onion (diced)

4 tsp Olive Oil

1/2 tsp salt

1/2 tsp pepper

Prepare:

Have 4 sheets of 12x18 foil sheets cut for use - spray with cooking spray

Wash/cube potatoes - lay them on foil first

Cut Kielbasa, bell peppers and onion and layer on

Drizzle 1 tsp Olive Oil on each pack

Sprinkle salt and pepper

Fold over so edges meet - then fold again to make a seal on top and sides

Heat oven to 350* - or have coals ready to grill

If cooking in the oven, place packs on jelly roll pan (to catch any juices) and if grilling, place 4-6 inches away from fire
Cook for 30-40 minutes for both oven and grill
Enjoy :)

DIVAS:
Thaw 24-48 hours
Cook with above directions

Grilled Honey-Cumin BBQ Pork Packs

 

Ingredients

1/2 cup barbecue sauce

1/4 cup honey

2 teaspoons ground cumin

4 pork boneless rib or loin chops, 3/4 to 1 inch thick (1 1/4 pounds)

1/2 ear of corn

1 cup crinkle cut carrots

2 cups (from 1-pound 4-ounce bag) refrigerated cooked new potato wedges

1 teaspoon salt 

 

Cooking Instructions:

• 1 Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
• 2 Mix barbecue sauce, honey and cumin in small bowl. Place 1 pork chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on center of each sprayed foil sheet; sprinkle with 1/4 teaspoon salt. Spoon 3 tablespoons sauce mixture over pork and vegetables on each sheet.
• 3 Fold foil over pork and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• 4 Grill packets 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until pork is slightly pink in center. Place packets on plates. Cut large X across top of each packet; fold back foil.