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Wednesday, February 26, 2014

Crock Pot Ribs

I have always liked ribs, but the last time we purchased the pre-rubbed ribs from Costco we did not like the flavor and they took an extremely long time to cook on the grill.  I do not have enough patience to watch them on the grill, so this recipe is perfect for me.

Ingredients
2 tbs smoked paprika
2 tbs dark brown sugar
1 tbs kosher salt
1 tbs ground black pepper
1 tbs cayenne pepper (optional)
3 lbs pork ribs separated
1 16 oz bottle of Barbecue sauce


Mix dried ingredients and rub all over ribs and let sit overnight in the fridge.

The next day place ribs into the crock pot and pour barbecue sauce over ribs.

Cook on low for 6 to 7 hours.

Place Ribs on cookie sheet  and tent with aluminum foil.
Pour sauce in a medium sized pan and bring to a boil.  Simmer for 20 minutes.

Preheat oven on broil setting.  Coat ribs with sauce and broil until ribs begin to caramelize. Turn ribs over and baste with sauce and broil again until they begin to caramelize.  Remove from oven and let set for 10 minutes.  





Saturday, February 22, 2014

Spaghetti Squash with Parmesan Cheese

This recipe is thanks to one of my nieces, however she probably used way less butter and parmesan cheese.  The spaghetti squash seems very versatile, I will be using it again in other recipes.


Ingredients
1 medium sized spaghetti squash
1 1/4 cup shredded parmesan cheese
2 1/2 tbs butter
salt and black pepper to taste


Preheat oven to 375.
Cut squash into half and place on a baking tray skin side down.  Bake until easily pierced with a fork, about 1 to 1 and half hours.

Remove from oven and use fork to shred squash.  Mix in parmesan cheese, butter, salt and black pepper.   

Sunday, February 16, 2014

Maple Syrup Acorn Squash

Tim and I went to the farmers market today and came home with a lot of different goodies.
Tonight we did boneless pork loins marinated in homemade Italian dressing, asparagus and acorn squash.


Ingredients
1 large acorn squash cut in half and seeded
2 tbs butter
1 oz maple syrup
salt
pepper


Preheat oven to 400 degrees.

Put 1 tbs of butter in each half of the acorn squash.  Pour .5 oz maple syrup over each half and sprinkle with salt and pepper.  Bake for 1 hour until acorn squash is easily pierced with fork.  

Tuesday, February 11, 2014

Chicken Vindaloo

Its cold again in Georgia and this is a good crock pot meal.  Vindaloo is an Indian Curry dish that is one of the most popular at Indian restaurants.  This dish is flavorful and some may consider it spicy even though there is not much chili pepper in this recipe.  The spice comes from the mix of cinnamon, fresh ground black pepper corns and garam masala.


Ingredients
7 medium onions Julienned
1 tbs olive oil
6 tsp distilled white vinegar
5 dried Serrano or Thai chili peppers (add more for additional heat or less to tone the heat down)
3 lb boneless chicken thighs (can substitute lamb loins)
1 tbs minced garlic
1 tbs minced ginger
6 small red potatoes, quartered (optional)
Cilantro (optional garnish)

Grind the following together in a spice grinder:
1/2 tbs ground cinnamon
1/2 tbs black pepper corns
1/2 tbs of kosher salt
1 tbs garam masala
1 tsp turmeric powder
1 tsp whole coriander seeds
1/2 tsp black mustard seeds


In a large skillet, heat oil and caramelize onions.  While onions are carmalizing, soak dried chili's in vinegar.  Once the onions are almost done add rehydrated chili's and vinegar to skillet.  Remove from heat and let cool slightly.

In a food processor combine all ingredients except chicken and potatoes and pulse until it becomes a paste.  Place chicken and paste blend in crock pot on low for 6 hours.  Add potatoes and cook on high for an additional 2 to 3 hours or until potatoes are done.

Serve over rice or with Naan.