Crock Pot Ribs

With baseball practice, church, and miscellaneous events, life is busy these days. So any time I can throw something in the crock pot and not have to worry about it too much is a win. I've made these ribs from Mmm... is for Mommy a couple times, and tonight I'm making them again. Aaron and the kids are big ribs fans, and they all loved these. They're easy, and they have a nice glaze/crust on the outside and they're fall-right-off-the-bone tender.

INGREDIENTS

• 1.5 tbsp sweet paprika
• 1 tbsp light brown sugar, lightly packed
• 1/8 tsp cayenne pepper
• S&P to taste (about 1 tsp each is what I used)
• 2 lbs pork baby back ribs (leave the membrane on the ribs to help hold them together)
• 1 cup barbecue sauce

DIRECTIONS

In a small bowl, mix together paprika, brown sugar, cayenne and S&P.  Rub this mixture all over both sides of your ribs well.  Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot. Pour barbecue sauce over the ribs, cover and cook for 6-8 hours on low (I did 7 hours and they were perfect).

Once the initial slow cooking is done, very carefully (as they are tennnnderrrrr) remove the ribs to a baking pan which you have lined with foil and put a rack on, bone side up and set aside. Skim any fat that has risen to the top and strain all of the remaining juices from the slow cooker through a mesh strainer into a small saucepan. Bring to boil and allow to simmer and reduce by about a third, approximately 15 minutes.  Put your oven’s broiler on to preheat and make sure that there is an oven rack about 10 inches below the broiler element.  Once the broiler is preheated, brush the ribs with sauce and broil for 3 or 4 minutes. Take them out and very carefully flip them over, brush with sauce and broil again, meat side up, for approximately 9 minutes, taking them out once or twice to baste with more sauce. Serve any remaining sauce on the side with the ribs.

Creamy Chicken and Broccoli Casserole

• I had my concerns about making a "light" version of chicken and broccoli casserole because I love it so much. I fully anticipated that this recipe from Cooking Light would be tasteless and dry. But it wasn't. It was delicious and the whole family loved it and none of us could tell it was healthier. Win-win!
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• INGREDIENTS
• 1 (12-ounce) package steam-in-bag broccoli florets
• 1 tablespoon canola oil
• 1 cup prechopped onion
• 2 (8-ounce) packages presliced mushrooms
• 3 tablespoons all-purpose flour
• 1 1/2 cups fat-free milk
• 12 ounces chopped skinless, boneless rotisserie chicken breast (about 3 cups)
• 1/2 cup plain fat-free Greek yogurt
• 1/4 cup canola mayonnaise
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
• 1 ounce Parmesan cheese, grated (about 1/4 cup)

DIRECTIONS

1. Preheat broiler
2. Prepare broccoli in microwave according to directions
3. Heat large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 12 minutes or until mushrooms brown and liquid evaporates, stirring occasionally. Sprinkle mushroom mixture with flour; cook 1 minute, stirring constantly. Stir in milk. Bring to a boil; cook 3 minutes or until thick and bubbly. Stir in broccoli and chicken; cook 1 minute. Remove pan from heat. Stir in yogurt, mayonnaise, pepper, and salt. Top evenly with cheeses; broil 2 minutes.

SERVINGS 6

Serving 1 1/2 cups | Calories 277 | Fat 11.9g | Protein 29.1g | Carbohydrates 15.2g

Beef & Stout Stew

Of all the differences between Aaron and I, I think the one I am confused by the most is the fact that he does not particularly like pot roast or beef stew. These happen to be two of the most wonderful and comforting foods on the planet, so I just don't get it.

Because of this fact, these are dishes that I don't make often. However, sometimes I just have to. (Sorry, babe.) I've been just pulling out the menu plans from Cooking Light lately, and a couple of weeks ago, this Hearty Beef and Stout Stew was on the menu. So I made it.

I had to leave for book club before dinner, so I left the stew on the stove for Aaron and the kids to eat. (I must confess that I had my doubts as to whether or not he would eat it.) When I got in my car to head home, I was shocked when I checked my phone and had received a text from Aaron: "Best stew I have ever had, only one I have ever liked." Whoa. 

So, needless to say, I'm saving the recipe.

INGREDIENTS
12 oz. boneless beef chuck, trimmed
1/4 tsp. salt
1/4 tsp. black pepper
5 tsp. olive oil
2 cups finely chopped onion
1 1/2 cups (1/4 inch thick) diagonally cut carrots
6 oz. cremini mushrooms, sliced
3 thyme sprigs
1 T. tomato paste
2 tsp. minced garlic
3/4 cup stout beer (such as Guiness)
1 1/2 cups unsalted beef broth
1 T. all purpose flour
1 1/2 tsp. low sodium soy sauce

DIRECTIONS

1. Sprinkle beef with salt and pepper. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add beef to pan, and cook for 3 minutes, browning on all sides. Remove beef from pan. 
2. Add the remaining 2 teaspoons oil to pan, and swirl to coat. Add chopped onion, carrot, mushrooms, and thyme sprigs; sauté for 4 minutes. Add tomato paste and minced garlic; sauté 1 minute. Add beer; cook 1 minute, scraping pan to loosen browned bits. 
3. Combine beef stock and flour in a small bowl, stirring with a whisk. Add stock mixture to pan. 
4. Cover, reduce heat, and simmer 15 minutes. Stir in beef, and cook 1 minute or until thoroughly heated. Stir in soy sauce. Discard thyme.

SERVINGS 4

Serving 1 cup | Calories 318 | Fat 16.7g | Protein 20.8g | Carbohydrate 18.9g

Roasted Butternut Squash

I've discovered over the past couple of years that I really like butternut squash. Trouble is that every time I try and make it, I fail miserably. After tasting a particularly delicious version of Butternut Squash in Ireland, I came home resolved to try one more time. 

So I came across this post on the "Perfect" roasted butternut squash. And then sort of improvised from there. So here goes...

INGREDIENTS
1 butternut squash
Olive oil (or other oil)
1 T. butter
2 T. cream or milk
Salt & pepper to taste

DIRECTIONS

1. Preheat oven to 350.
2. Cut the squash in half lengthwise, then coat with oil (skin as well as the exposed insides).
3. Put flat sides down on cookie sheet (with skin up), then place in preheated oven.
4. Cook the whammy out of it. At least an hour, but probably more. Maybe an hour and 20 minutes or so? It should be very tender and mushy.
5. Let cool for a few minutes, then scoop out and discard seeds. Scoop squash into a bowl and set aside.
6. In a saucepan over low-medium heat, add cream and butter. 
7. Once butter melts, stir in squash until blended. For extra creaminess, blend using an immersion blender. 
8. Season with salt and pepper, then serve.

Pork Carnitas Tacos

This pork carnitas from 100 Days of Real Food is delicious and (even better) easy! Aaron also discovered (and highly recommends) that the leftover pork makes delicious nachos the next day!

INGREDIENTS

• 2 to 2 ½ lbs pork shoulder or Boston butt roast, cut into 5 or 6 small pieces
• 3 teaspoons dried oregano
• 2 teaspoons black pepper
• 1 teaspoon salt
• ½ teaspoon ground cumin
• 1 onion, cut into 6 or 8 chunks
• 3 garlic cloves, whole
• 1 recipe tomatillo salsa
• Corn tortillas
• 2 avocados, sliced
• Fresh cilantro

DIRECTIONS

1. Mix together oregano, pepper, salt, and cumin and rub on outside of pork pieces in bottom of slow cooker.
2. Throw onion and garlic on top of pork.
3. Slow cook on low for 6 – 8 hours or until meat is falling apart.
4. When finished discard the onion and garlic. Drain meat and shred with a fork.
5. Serve warm with tortillas, tomatillo salsa, avocados and cilantro.

Ranch House Pork Chops

These Ranch House Pork Chops are a go-to recipe for me when I want something hearty, but don't have much time to cook. If you want the full recipe with the homemade mashed potatoes, go here, otherwise, here's my easier version.

INGREDIENTS 
6 Pork Chops (I like the thick ones)
1 packet Ranch dressing mix
1 can cream of chicken condensed soup

Simply Potatoes Garlic Mashed Potatoes 

DIRECTIONS 

1. Place all ingredients in crock pot and cook on low 4-6 hours. 
2.  Cook mashed potatoes according to package instructions.
3. Serve pork chops over mashed potatoes and pour sauce generously over the top.
4. Try not to laugh when your husband licks his plate clean.

Zuppa Toscana

On a cold fall day, there's nothing better than a hearty bowl of soup. I got this recipe from Olive Garden, and it's delicious!

Ingredients

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

Directions

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve. Delicious!

Serves 6-8

Ashley's Pot Pie

My dear friend, Ashley, made this delicious Chicken Pot Pie for us one time when we visited her family in Anna. It was warm and comforting and delightful, just like her! I insisted she share her recipe and she was kind enough to send it along.

Ingredients

• 1 15 oz. refrigerated pie crust
• 1/3 c. butter or margarine
• 1/3 c. chopped onion
• 1/3 c. flour
• 1/2 t. salt
• 1/4 t. pepper
• 1 1/2 c. chicken broth
• 2/3 c. milk
• 2 1/2 to 3 c. cooked chicken (shredded/chopped)
• 2 c. frozen mixed veggies

Directions

1. Heat oven to 425. Prepare pie crust as directed on package for two crust pie using 9-inch pie pan. 
2. Melt margarine in medium saucepan over medium heat. Add onion. Cook 2 minutes or until tender. Add flour, salt and pepper. Stir until well blended. 
3. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and veggies. Mix well. 
4. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust. Seal edges and flute. Cut slits in several places in top crust. 
5. Bake @ 425 for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Poppy's Tortilla Soup

I remember walking to my car from one of my night classes at the community college in the (literal) freezing rain. As I sat in the car shivering and waiting for the ice on the windshield to melt, I called Aaron (my then fiance) to say hello and talk about the crazy weather. As I whined about how freezing cold I was, he invited me over to his mom and dad's house to warm up and hang out for a while. When I walked in, Bill offered me a bowl of soup, and I gladly accepted. I sat down to the table and my life was changed. It was the best soup ever. Several years later (after I was sufficiently married into the family), he was kind enough to share his delicious recipe with me. 

Ingredients

• 1 16 oz. can diced tomatoes
• 1/2 c. chopped cilantro
• 1 medium onion
• 2 cloves garlic, minced
• 1/2 t. sugar
• 1 1/2 lbs. cooked chicken, chopped
• 8 c. chicken broth
• 1 chipotle in adobo sauce, diced and seeded
  (increase if you like spiciness)

Directions

1. Cook chicken, cut into chunks, and set aside.
2. Mix undrained tomatoes, onion, garlic, cilantro, and sugar. Put mixture in large pot with broth, chicken, and pepper(s). Bring to boil; cover and simmer for additional 20 minutes.
3. Serve with crunched up tortilla chips (or we prefer to bake strips of corn tortillas in the oven and make our own), shredded cheese, avocado, sour cream, and rice.

Serves: at least 8, makes great leftovers

Garlic Baked Shrimp

Tonight, I tried making a new recipe I found on LaaLoosh. I typically don't like shrimp, but this one caught my eye (it looked similar to one of my favorite restaurant dishes, Shrimp Paesano) and I decided to give it a go. Well, this dish passed the family test with flying colors! Aaron is still talking about it several hours later, and is asking if we can have it tomorrow too.

Ingredients

• 1lb fresh, raw shrimp, deveined, peeled and tails removed
• 2 tbsp light butter, melted
• Juice from ½ a lemon
• 2 tbsp parsley, finely chopped (optional)
• 2 tbsp grated Parmesan cheese
• 1 tsp paprika
• 1/2 tbsp lemon zest
• 4 cloves garlic, minced
• 1 cup Special K cereal, crushed
• Salt & pepper to taste

Instructions

1. Preheat oven to 425 degrees.
2. In a medium sized bowl, combine shrimp, lemon juice, garlic, paprika and salt & pepper. Pour into a small baking dish.
3. In another bowl, combine Special K, butter, Parmesan cheese, lemon zest and parsley until it reaches a course, mealy consistency – just enough to evenly blend the ingredients.
4. Sprinkle Special K mixture over shrimp. Transfer to oven and bake until shrimp are pink and cooked through, about 10-12 minutes.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

PER SERVING: 180 calories; 5g fat; 7g carbohydrates; 24g protein; 0g fiber

SERVE WITH: Angel Hair Pasta, Steamed Vegetables

Pot Roast + Beef and Artichoke Fettucine (2 meals)

These are both delicious and easy meals. Make the pot roast on night one, and then use the leftovers to make the Beef and Artichoke Fettucine the next night!

Pot Roast 
You can use your own recipe if you like or this is the one I used last week

Ingredients

4 lb. Chuck Roast
2 packs of brown gravy mix
1 c. water

Directions

• Place roast in crock pot. 
• Stir 1/2 cup water into each packet of gravy mix and stir. 
• Spread thick gravy mix over roast and cook on low 6-8 hours. 

Reserve 1-1.5 lbs for tomorrow's dinner.

Beef and Artichoke Fettucine

Aaron, who does not really like pot roast (something I will never understand), says this dish makes him look forward to having roast in the future for the leftovers!
Ingredients

8 oz fettucine
6 oz jar marinated artichoke hearts
1/4 c. finely chopped onion
1 c. half and half
1 c. shredded parmesan cheese
2-3 c. chopped roast beef from Meal 1

Directions

• While pasta is cooking, saute onion in 1 T of artichoke oil in large skillet. 
• Cut artichokes into fourths and discard remaining oil. 
• Add to skillet: half and half, cheese, artichoke hearts, and beef. Stir until hot. 
• Drain pasta, return to pot and pour mixture over pasta. Toss. 

Serve with: steamed broccoli and garlic bread.

Classic Chicken Noodle Soup

Ingredients:
2 tablespoons extra virgin olive oil
3 carrots, medium-diced (1 cup)
3/4 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 quarts chicken stock
2 cups wide egg noodles
2-3 cups cooked shredded chicken
1/4 cup chopped fresh parsley

Directions:

• In a large pot or Dutch oven, heat the oil over medium-high heat.
•  Add the carrots, salt and pepper and cook for about 10 minutes, stirring occasionally, until softened.
• Pour in the stock and bring to a boil over high heat. 
• Add the noodles and cook for 10 minutes, then add the chicken and parsley. 
• Continue cooking until the chicken is heated through and serve immediately.

Dirty Risotto

I'm always happy when Fall rolls around and this dish becomes a regular at our table. It's warm and creamy and comforting. If you want to saute up a little asparagus or green beans to serve up with it, it makes for a great evening meal. (Recipe from Giada De Laurentiis)

Ingredients

• 5 cups reduced-sodium chicken broth
• 2 tablespoons butter
• 2 ounces pancetta, chopped
• 4-6 oz. mild Italian sausage, casing removed
• 3/4 cup finely chopped onion
• 1 cup chopped red bell pepper
• 4 ounces button mushrooms, coarsely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups Arborio rice
• 3/4 cup dry white wine
• 1/2 cup freshly grated Parmesan (or maybe more!)

Directions

In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.

In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.

Serve with:

Asparagus or Green Beans