When the going gets busy, the busy get slow-cookin’

by , on
Apr 30, 2014
mommydo.com | Melt-in-your-mouth slow cooker ribs | quick and easy and delicious ribs you make in your crockpot

I’ve been crazy busy these past few *gulp* months. I even broke my own smug ‘takeout only once every 2 weeks rule’ last week and had takeout (or takeout leftovers) EVERY NIGHT.

So yesterday I hauled out the slow cooker to help pull me out of my ‘too busy to cook, to smug to eat any more takeout’ blues and try the recipe that produced these succulent beauties…

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Ribs? In a slow cooker? Oh yes I did.

The meat was from our local shop Rowe Farms (so good) and the recipe from Food Network magazine.

Easy. Seen here with oven fries and my sisters “secret” (bag of coleslaw stuff and Kraft Coleslaw dressing). WAAAAAYYYY better than sad leftovers.

The only hard part is hanging around waiting 6 hours while your house smells like a BBQ joint.

Enjoy!

Hoisin Baby Back Ribs

Ingredients1 cup hoisin sauce
1/3 cup rice vinegar (not seasoned)
1/4 cup honey
2 tablespoons low-sodium soy sauce
2 tablespoons Sriracha (Asian chile sauce)
1 2 -inch piece ginger, peeled and finely grated
3 cloves garlic, finely grated
3 2 -pound racks baby back pork ribs
1/2 cup ketchup
2 scallions (white and light green parts only), chopped
Coleslaw, for servingDirections

Combine 1/2 cup hoisin sauce, the vinegar, honey, soy sauce, Sriracha, ginger and garlic in a 6-quart slow cooker. Add the ribs and turn to coat. Cover and cook on low, 6 hours.

Preheat the broiler and line a rimmed baking sheet with foil. Transfer 1 cup of the liquid from the slow cooker to a medium bowl; whisk in the remaining 1/2 cup hoisin sauce and the ketchup. Transfer the ribs to the prepared baking sheet and brush both sides generously with the sauce. Broil, bone-side down, until browned and bubbling, 3 to 5 minutes.

Transfer to a cutting board and slice into individual ribs. Top with more sauce and sprinkle with the scallions. Serve with coleslaw.

© 2014 Television Food Network, G.P. All Rights Reserved.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hoisin-baby-back-ribs.print.html?oc=linkback

 

Meal Plan Follow-Up: Slow Cooker Pulled Chicken Tacos

by , on
Jan 28, 2014

On Sunday, I talked about my new commitment to meal planning.

I mentioned this weeks plan had me making Slow Cooker Pulled Chicken Tacos from this recipe from Dinner With Julie.

Let me tell you, it is both easy and delicious.

Pulled Chicken Tacos

The meat is so tender and so tasty. Husband couldn’t believe it was a 5-ingredient dish! Took me maybe 10 minutes to get it ready – and that includes pulling the recipe up online and digging out the slow cooker.

We made soft-shelled tacos with avocado, cheese (lactose-free for me), salsa and fresh tomato. It’s only as I type this that I remember that we had fresh lettuce too and I forgot all about it. It could have used a little cilantro but was still super yummy.

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Here is the recipe in case you’re too lazy to click the link. I think this one will be making it’s way into regular rotation.

From Dinner with Julie

Pulled Chicken Tacos

Adapted from Sweet Potato Chronicles

8 boneless, skinless chicken thighs – * I used boneless chicken breasts
5-6 garlic cloves, crushed or chopped *I pressed. I’m lazy like that.
1 – 1 1/2 cups salsa
1 Tbsp. chili powder (this sounds hotter than it actually is)
a pinch of salt

soft flour tortillas or hard taco shells
grated cheese, diced tomatoes, shredded lettuce, cilantro, guacamole, sour cream – whatever you like

Put the chicken, garlic, salsa, chili powder and salt in the bowl of a slow cooker and toss with tongs to combine everything; set it on low for 6-8 hours.

Pull the chicken apart with two forks and serve with flour tortillas or taco shells and your choice of additions. Serves 6.

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