Crock Pot Sweet BBQ Chicken
6-8 Boneless, skinless chicken thighs (Original recipe calls for Chicken breasts)
3/4 c. Noh Hawaiian Bar-B-Q Sauce
3/4 c. apricot marmalade
2 T. soy sauce (La Choy is gluten free)
Place chicken thighs in crock pot and cook on low for three hours (for easy clean up use a crock pot liner). Mix remaining ingredients and set aside. After three hours drain juices from the chicken and cover with the sauce for 30-45 minutes. Serve over egg noodles, a gluten free pasta, or rice.
(I made it with all of the specific ingredients from the original recipe and then with ingredients that I generally keep on hand. We actually liked the second one better. We like using chicken thighs because they stay more tender and don't dry out as much as chicken breasts tend to,)
Slow
Roasted BBQ Ribs
Barbeque
Sauce
2
T. brown sugar
1
t. paprika
1
t. dry mustard
1
t. salt
1/8
t. cayenne pepper
2 T. Worcestershire sauce
¼.
c. vinegar
1
c. tomato juice
¼
c. ketchup
1
medium onion, chopped
Pork
or Beef Ribs
(I prefer the boneless, country style the Gourmet Guy prefers the beef short ribs)
Bake
in 400 degree oven for 1 hour. Remove
from pan and place into a roasting pan.
Cover with BBQ Sauce, bake at 325 for 3-4 hours, covered. You can also cook it longer at 250
degrees. Remove the lid in the last half hour to thicken up the sauce. This can also be placed in a slow cooker for 3-4 hours on high or 5-6 hours on low. Serve over rice or noodles.
(This
was one of Grandma Rayda Stevenson’s favorite recipes. It was always fun to have dinner at her house
when she served these and her homemade rolls.
It was one of the first recipes I asked for from her,)
Place ribs in a shallow baing dish
Bake at high temperature to render out some of the excess fat.
Mix ingredients for the sauce
Place the cooked ribs into a roasting pan.
Cover with sauce and chopped onion.
Meat so tender that it falls apart as you touch it. This is a family favorite.
Slow Roasted BBQ Ribs
2 T. brown sugar
1 t. paprika
1 t. dry mustard
1/2 t. salt
1/4-1/8 t. cayenne pepper
2 T. Worcestershire sauce
1/4 c. vinegar
1/4 c. ketchup
1 c. tomato juice
1 medium onion, chopped
(I usually double or triple these ingredients to cover the meat with to bake)
Pork or Beef ribs (I prefer pork country style)
Bake ribs in a shallow baking dish at 400 for an hour to render the excess fat out of the ribs. Place the ribs in a roasting pan, mix all of the ingredients pour onto the ribs. Cover and bake at 325 for 3-4 hours, or longer at 250. Serve over rice or noodles.
I have always been a fan of Barbecue Ribs but I have always made country style ribs not spareribs. A few weeks ago Rebecca, my youngest daughter, went to Lake Powell with some family friends. One of the meals that they had there was Barbecue Spareribs and she fell in love with them. She was helping with dinner and watched how they did it and then came home and wanted to make it here. So she and her dad decided to try it, he has wanted to make them for a long time.
They started by cutting one large rib rack into two pieces. Then they decided to use two different rubs and one sauce to experiment with flavors.
When we went to Kansas City last summer we found this rub and sauce at Oklahoma Joe's and really like it. So this was one of the experiments. (this time just the rub because there wasn't enough of the sauce to complete the project! But this has become my favorite sauce on most meats right now.)
We had the McCormick Rub already and so we paired it with the Famous Dave's sauce that she had tried at Lake Powell.
First he cut the rack in half since there are only three of us.
Then he placed rubs on each half and made a foil packet to cook the meat in.
Before sealing tightly he added 1/4 c. of water.
Place in a 300 oven for three hours.
The ribs on the left have the Cowtown Rub and the right has the McCormick Pork Rub
Fully opened you can see the liquid from the meat and imagine just how tender they are.
Next the ribs go on the grill over medium heat. With the bone side down brush the sauce liberally over the meat and turn, grill until the sauce begins to caramelize and bubbles. Spread the sauce over the top again and turn and wait until the sauce begins to caramelize and bubbles again.
Each of us liked different versions of the experiment. Rebecca and her dad liked the McCormick Rub and I liked the Cowtown Rub. Ironically the next day when we warmed them up as left overs I liked the McCormick better and they like the Cowtown. Either way they were a big hit and we will definitely be doing this more often.
My Favorite Pizza Dough
3 c. water
1 T yeast
1 T salt
1 T sugar
2 T olive oil
5 c. flour, add more as needed
Mix ingredients ten minutes; let rest for another ten minutes. Add flour as needed to prevent it from being sticky. Place favorite toppings on the crust and bake at 400 for 20 minutes or until crust edge is golden brown.
Creamy Pesto Pizza
8 oz. cream chees, softened
2 T butter
1 c. buttermilk
1/2 c. milk
1/3 c. parmesan cheese
1/2 t. salt
1 t. pepper
2 t. basil
2 t. garlic powder
1 T. pesto (Pesto recipe at the bottom)
topping suggestions:
spinach
tomatoes
onions
chicken (turkey)
artichoke hearts
olives
mozzarella cheese
cheddar cheese
BBQ Chicken Pizza
chunks of chicken, or turkey
Favorite BBQ sauce
red onion, chopped
mushrooms, sliced
rings of green or red pepper
olives
mozzarella cheese
Pesto
2 c. fresh basil leaves, packed
¼ c. grated parmesan cheese
½ c. olive oil
3 T. pine nuts or walnuts
3 garlic cloves, finely minced
Place basil leaves in small batches in food processor and whip until well chopped (about ¾ c. at a time). Add about 1/3 the nuts and garlic, and blend again.
Add about 1/3 the parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down the sides of the container.
Process basil pesto until it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.
The Pantry
The pantry can be a life saver if it is well stocked and can help when you just don't know what to fix for dinner.
As I have made meals over the years I have stocked up on things that are common in my recipes so all I have to do is shop from my shelves. It is easy to come up with things quickly when you have supplies on hand. It may seem like a lot to have on hand but these are some of my pantry/storage staples and if you build slowly it isn't oppresive to purchase. Watch the ads and sales in your local stores.
Canned/Storage:
Tomato Sauce
Tomato Paste
chicken broth
beef broth
tuna
chicken
corn
olives
beans- kidney. canellini, black, refried
dried beans, red, white, pinto, split peas
creamed soups, mushroom. chicken. celery
tomato soup
bean with bacon soup
rice
flour
sugar
favorite spices
variety of pasta's
peanut butter
Freezer:
chicken breasts
bone in hams
chuck roasts pork roasts
pork chops
lean ground beef
ground turkey
Itailian sausage
vegetables
Refrigerator:
milk
eggs
butter
Tillamook cheddar cheese
Lowfat mozerella cheese
sour cream
cream cheese
mayonnaise
miracle whip
ketchup
mustard
half and half
cucumber
lettuce
celery
carrots
apples
limes
Pantry Shelf:
onions
avocados
tomatoes
garlic
potatoes, red and Idaho russet
Home Canned Items: (I love to can!)
tomatoes
chicken breasts
green beans
salsa
chile sauce
Favorite From the Pantry Recipes
Lauri's Italian Sauce
3 bottles whole tomatoes (4cans approx. 1 lb size)
2 8 oz. cans tomato sauce
1 6 oz. can tomato paste
3 8 oz. cans mushrooms
3 T. dried Oregano
3 T. dried Marjoram
3 T. dried Basil
1 ½ T. dried Thyme
T. Fennel (optional)
dried onion or two chopped fresh onions
2 T. minced dried garlic or 5 cloves fresh garlic minced (if using fresh onion and garlic sauté them in olive oil until transparent and then add the remaining ingredients)
Combine all of the above ingredients and bring to a boil, simmer on low heat until thickened. (I usually simmer it for several hours)
Meat Sauce
4 lbs, lean ground beef
2 chopped onions
2-3 cloves garlic, minced
Brown the meat and add the onion and garlic and cook until tender. Add to the marinara sauce and simmer.
Sour Cream Enchilladas
Mix
4 lb. hamburger
2 onions, chopped
6 carrots, grated or chopped
1 or 2 green pepper chopped
2 T. salt
1/2 t. pepper
1/4 t. garlic salt
Brown beef and drain, add prepared vegetables. Cook until tender and drain, cool.*
Add to hamburger mixture
2 cans cream of chicken soup
1/4 oz. can green chili's chopped (more if you want a little more spice)
1 c. sour cream
1 c. milk
Monterey jack and cheddar cheese grated (to your taste)
corn tortillas
Fill corn tortillas with meat mixture. Place seam down in a 9x13 baking pan. Layer with sauce and cheese. Bake at 350 for 25 mins. This can also be served lasagna style in a casserole dish. This saves time rolling the enchiladas. It just depends on how you want the dish to look on the plates.
*This meat mixture is great to use for other things as well, it can be used to make sloppy joes, tacos, or with other ground beef recipes. It is a great way to add more vegetables to meals with out children or picky eaters even knowing. Just freeze into portions in a zippered bag and thaw when you need a quick meal.
Tips
Always fill your sink with hot soapy water and wash as you go. This helps to keep the mess under control. (I love to cook to I really hate to clean up after!)
When you fix rice for a meal make extra and freeze some of it in a zipper bag. With this premeasured rice it is easy to do a quick thaw and serve or add to other ingredients for a quick and easy meal.
Post a shopping list where you can find it, when you run out of something simply write it down and teach your family to do the same. You are less likely to be caught off guard when you are making your favorite dish.
Make a menu and include your shopping list. You spend less time in the store when you have a plan. When you make more trips to the store you simply spend more money. Having worked with a large grocery chain I learned some of the tricks used to get you to buy more. Be prepared when you go!
Shop the Ads. Make your menu out with the ad and use the shopping list. Most people don't have time to run from store to store getting the best deal on just a few things. When you compare and find the best prices it saves you time, money, and gas.
When making dishes like lasagna, manicotti, chicken pot pie, and many casseroles make two at the same time and freeze the second one for rainy day or a sick friend. It takes little effort to make the extra and it can be a big bonus in your freezer.
Tomatoes should not be stored in the refrigerator but on your counter top. The cold causes them to break down and turn mushy.
If you need to ripen your avacados faster place them in a small paper bag with a banana or apple. The gas that they put off causes the avacado to ripen faster.
Don't store onion and garlic together because the garlic goes bad faster from the gas emitted from the onions,
Applesauce Spice Cake
2 c. sugar
1 c. shortening
2 c. thick unsweetened applesauce
2 eggs
2 t. cinnamon
1 t nutmeg
1/2 t. cloves
1/2 t. allspice
1 t. salt
8 t. baking powder (that's right)
3 c. flour
1 c. nuts chopped (optional)
Cream together shortening and sugar, add eggs. Mix dry ingredients and combine both mixes. Spread on to a sheet cake pan and bake at 350 for 25 minutes.
Frosting:
½ c. plus 2 T. butter
5 c. powdered sugar
2½ t. Mapleline flavoring
3 T. milk
Soften butter and combine with remaining ingredients, spread on top of cake.
This is good to take to Pot Luck dinners or large gatherings. I would also freeze leftover cake in individual servings for my kids after school or when they needed a quick, small snack.
Zucchini Blues
Took it for granted
When it was planted
That I had just enough
Now during my days
I'm trying new ways
To use up all this stuff
My basement is crammed
It's been jellied and jammed
Make into bread and cake
It's been chopped and sliced
And grated and diced...
There's nothing else to make!
I've baked it and planned it
Boiled and canned it
And frozen all I need
I have had my fill
There's too much... and still
It's growing like a weed.
(After going away for a week I came home to find six zucchini that were bat size in the garden. Seems like the kids didn't look as hard as they said they did! So I thought of this poem. Anyone need some Zucchini?)
My blog is being extended to my family. My girls are so creative in some of the things they are doing and I am always asking them to send me the recipes and pictures. I decided to make them co-authors to save a step or two. Of course the "Gourmet Guy" is a great cook and so he is also on board. So if you see the names, Jessica, Natalie, Rachel, Cydney, Rebecca, or Kerry (the Gourmet Guy) you know who they are!
