Slow Cooker Boneless Pork Ribs

Look at these beauties.  These ribs were finger-lickin' good.  They were so tender, they hardly made it out of the Crock Pot without falling apart. We devoured these in minutes and will be sure to make these again.  You can serve these with extra BBQ sauce, if you like.  Although, we thought they turned out perfect with just a dash of salt and pepper.  If you have leftovers, you can also shred the pork to make BBQ pork sandwiches.  Delish!  


Ingredients:

• 3 to 4 lbs boneless pork ribs, rinsed
• 1 {18 oz} bottle BBQ sauce {I prefer Trader Joe's Bold and Smoky Kansas City Style BBQ Sauce}
• 1/4 cup lemon juice
• 1/4 cup water
• 1/2 tsp garlic salt
• 1/4 tsp pepper
• salt and pepper, to serve

1. In a 4 quart or larger Crock Pot, combine all ingredients and toss to mix together.  
2. Cover and cook on Low for 8 to 9 hours, or High for 5 to 6 hours.  
3. When serving, remove ribs with tongs carefully, leaving juices in Crock Pot to discard. 
4. Sprinkle ribs lightly with salt and pepper to serve, if desired. 

Enjoy!

Soy Lemon Broccolini

I needed a quick and easy veggie side for dinner tonight and this came to mind.  They turned out fabulous.  The lemon and soy together gives it a great, subtle flavor.  I am usually a salt fanatic, but the soy sauce gives it just enough saltiness so there really is no need to pull your salt shaker out.  But, you decide.  I served these along side boneless pork ribs and rice and our plates were wiped clean.


Ingredients:

• 1 bunch broccolini {about 8 to 10 pcs}, rinsed
• 1 Tbsp olive oil
• 1 Tbsp soy sauce
• 1 Tbsp lemon juice
• pepper
• {tin foil}

1. Preheat oven to 450 degrees.  
2. On a large sheet of tin foil {large enough to wrap and tent broccolini}, place rinsed broccolini in center of foil.  
3. Drizzle olive oil, soy sauce and lemon juice over broccolini pieces evenly.  Using your hands, lightly toss on foil to evenly distribute.  
4. Sprinkle with desired amount of pepper.  
5. Wrap foil over broccolini to tent, gathering sides together securely and tightly! 
6. Place in preheated oven {carefully} for 10 to 15 minutes, or until desired tenderness.  

Enjoy!

Panko Breaded Chicken with Greek Yogurt

This is almost so simple, I debated on even posting it. Yet, because it is SO easy and calls for almost nothing, I just had to share.  Most breaded chicken recipes call for eggs and flour and I wanted to do things a little differently tonight.  I decided to use the last bit of greek yogurt in the fridge and these breaded chicken breasts turned out fabulous.  ALL of my children ate this chicken and enjoyed it {now that is definitely something to talk about}....


Ingredients:

• 4 boneless, skinless chicken breasts, rinsed and trimmed of any fat
• 1 cup plain greek yogurt
• 2 cups Italian panko bread crumbs
• dash of salt, {if desired}

• {Yep, that's it!}

1. Preheat oven to 375 degrees.  Lightly grease a baking sheet.  
2. Rinse each chicken breast and pat dry.  Set aside.
3. In a medium mixing bowl, add Greek yogurt.  
4. In another mixing bowl, add panko bread crumbs and a dash of kosher salt, {if desired}. 
5. Roll each chicken breast in the Greek yogurt, until you have a nice layer on each side.  
6. Then, roll the yogurt covered chicken breast in the bread crumbs, until saturated on each side.
7. Place each chicken breast on lightly greased baking sheet.  Repeat for each chicken breast.
8. Place in oven {uncovered} for 25 to 30 minutes, or until chicken is no longer pink in center.  

Enjoy!

Spicy Asian Chicken Lettuce Wraps

I have been craving chicken wraps for some time now and it didn't look like we would be visiting a restaurant that served them for awhile, so I decided I better step up and make my own.  I adapted this recipe from a Better Homes and Gardens mag I had, but changed it up a bit. These were incredible and are healthier than most you will find dining out.  I decided to use butter lettuce over iceburg, as I know P.F. Chang's usually serves theirs with iceburg.  I thought the butter lettuce was much better, but you decide.  I also like {and you will, too} that this is a low-cal recipe that is so easy to make. This recipe will make many wraps, so if you are only cooking for a few people, halve this recipe and use only one head of lettuce.  Serve as an appetizer or entree.  Hope you enjoy!

Ingredients:

• 2 lbs uncooked ground chicken breast
• 1 cup frozen shelled edamame {soy beans}
• 1 cup shredded carrots {I buy pre-shredded bag of carrots}
• 5 green onions, white parts only
• 1 {8 oz} can water chestnuts, drained and chopped
• 4 tsp reduced sodium soy sauce, {plus extra, to top}
• 2 tsp reduced-sodium teriyaki sauce
• 2 Tbsp hoisin sauce
• 1 Tbsp chili paste
• 1 tsp rice vinegar
• 1/2 tsp pepper {use 1/4 tsp for less spice}
• 1 cup reduced-sodium chicken broth
• 1 or 2 heads butter lettuce
• 1 or 2 avocados, sliced, to top

 

1. Combine all ingredients {minus butter lettuce leaves and avocados}, in Crock Pot.  Using a spatula or spoon, break up meat and stir all ingredients together to mix well.  
2. Cover and cook on High for 4 hours, stirring every 1 or 2 hours to break up meat.  
3. Serve a scoop of chicken mixture atop each butter lettuce leaf.  Top with avocado slices and drizzle with soy sauce.  Wrap, roll or fold each filled butter leaf to serve.

Enjoy!

Arrabiata Meatballs with Tomatoes and Basil

It's Super Bowl Sunday!  We decided to keep it a mellow one at home, as we had a fun-filled weekend with family and friends, birthday parties and sports games.  My son invited a few of his friends over, so I made sure to make enough food to feed a houseful of hungry boys.  First on the menu, these amazing meatballs with arrabiata sauce, diced tomatoes and fresh basil. These were so incredibly easy to make and {more importantly}, I love that the Crock Pot did all the work! This is a great appetizer {or entree if you like}, to serve for Game Day or any group gathering.  You can serve these as an appetizer with toothpicks, in a pasta bowl with parmesan on top or over a bed of pasta noodles.
Good luck to the Patriots and Giants!!

Ingredients:

• 1 {20 oz} pkg pre-cooked/frozen mini party size meatballs {I use Trader Joe's frozen meatballs}
• 1 {25 oz} jar arrabiata sauce {I use Trader Joe's arrabiata sauce, but any favorite of yours will do}
• 1 {14.5 oz} can diced tomatoes, drained
• 1 {6 oz} can tomato paste
• 1/4 cup fresh basil, chopped
• 1/8 tsp pepper

1. Combine all ingredients in a 4 quart {or larger} Crock Pot.  Stir until well blended. 
2. Cover and cook on High for 2 to 2 1/2 hours.  
3. Serve with toothpicks as a party appetizer, as an entree topped with parmesan cheese, or on top of a bed of spaghetti noodles.  

Enjoy!

Spicy Honey Mustard and Herb Pork Loin Roast

This was so good... The combination of the honey, mustard, pepper and herbs made this marinade a definite keeper. It is definitely worth the few hours of cooking. I dressed this roast up and made it look like a million bucks {and I only paid 5 for it}.  It was the special of the week at my local market; and I just couldn't pass it up.  This marinade is absolutely amazing...I love it and so does my husband.  This is a recipe I will definitely be making again.

Ingredients:

• 3 lbs pork loin roast
• 1/4 cup honey
• 1/8 cup olive oil
• 2 Tbsp Dijon mustard
• 1 Tbsp pepper
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp kosher salt

1. Preheat oven to 450 degrees.  With a knife, cut slits in your roast and place on a roasting pan. 
2. In a small mixing bowl, combine honey, olive oil, Dijon, pepper, rosemary, thyme, oregano and salt.  Mix well.
3. Brush half of the honey mixture all over roast {setting remaining mixture aside}.  Work the honey mixture into slits.  
4. Place roast in oven at 450 degrees for 10 minutes.  
5. Turn oven down to 300 degrees. 
6. Bake roast in preheated oven for 1 hour. 
7. Remove roast from oven and turn roast over.  Brush the remaining honey mixture over roast.  
8. Return roast to oven and bake for another 45 to 60 minutes, or until internal temperature reaches 160 degrees.  
9. Remove from oven and cover with foil.  Let stand for 15 minutes before serving. 
10. Slice as you like and serve.

Enjoy!