BBQ Ribs in Crockpot

5 lbs ribs
Salt and Pepper
1 onion, diced
8 cloves garlic, minced
2 cups barbecue sauce (one bottle, or make your own)

1. Cut ribs into serving portions and lay on a broiler sheet in single layer.  Sprinkle with salt and pepper.  Brown ribs at 400 degrees for 15 minutes.
2. Put ribs in bottom of slow cooker.  Add onions and garlic.  Pour barbecue sauce over top.
3. Cover and cook on low for 8 to 10 hours, or high for 4 to 6 hours.

Source: adapted from A Year of Slow Cooking

Try #1 - July 15, 2014
This was awesome.  Maybe the first time I've ever cooked ribs... but won't be the last.  Nathan and the kids (and me too) gobbled it up!  I made my own barbecue sauce.  I served it with egg noodles and topped it with some of the sauce from the crockpot.  Mmmmmm.

Homemade Barbecue Sauce

2 cups ketchup
2 Tbsp brown sugar
2 Tbsp soy sauce
2 Tbsp Worcestershire sauce
2 Tbsp apple cider vinegar
2-3 cloves garlic, minced
1/8 tsp red pepper flakes (optional)

Add all ingredients to a medium-sized saucepan.  Bring to a simmer over medium-low heat, and continue simmering for 15 minutes.  Remove from heat and allow to cool.  Place in an airtight container.  Keeps refrigerated for up to one week.

Source: adapted from http://www.kitchentreaty.com/our-very-favorite-homemade-barbecue-sauce/

Try #1 - July 15, 2014
I made this to pour over some ribs in the crockpot.  Because it was going to be slow cooking for several hours, I didn't bother to simmer it on the stove first, I just whisked it together in a small bowl.  This sauce was super easy, super yummy, and made with ingredients I normally have on hand.  A crowd pleaser for the whole family!

Thai Noodles with Peanut Sauce

12 ounces linguine (I used 16 oz spaghetti)

4 tablespoons sesame oil, divided
1/2 cup green onion, chopped
1 cup finely shredded carrot
2 cups frozen stir fry vegetables (I used frozen broccoli and shelled edamame)
3 tablespoons minced fresh garlic
1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced
1/4 cup honey (I increased to 1/3 cup)
1/4 cup creamy peanut butter (I increased to 1/3 cup)
1/4 cup soy sauce
3 tablespoons rice vinegar
1/2 tablespoon chili-garlic sauce (optional)

1. Cook pasta in a large pot of salted water according to package directions.  Drain and return to pot.  Add 2 Tbsp sesame oil and toss to coat.  Set aside.

2.  Heat remaining 2 Tbsp sesame oil in heavy pot over medium-high heat.  Add green onions, carrots, stir-fry vegetables, garlic, and ginger.  Saute until vegetables soften, about 4 minutes.

3.  Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.  (I mixed together in a separate bowl first and then added it all together to the vegetables.)  Simmer sauce 2 minutes.  Pour sauce over pasta and toss well.  

4.  Transfer to platter and serve warm.  Garnish with additional green onions, if desired. 

Source:  http://www.food.com/recipe/thai-noodles-with-spicy-peanut-sauce-99918

Try #1 - April 3, 2014

This was delicious!  I like it better than my other peanut sauce recipe.  I did increase the peanut butter and honey to 1/3 cup each because I was using 16oz instead of 12oz of pasta.  I could have probably put even a little more peanut butter in.  I omitted the chili-garlic sauce, but Nathan and I each added a few drops of hot sauce to our own servings.  The kids all loved this and asked for seconds and thirds!  This is a nice alternative to pasta with red or white sauce.

Try #? - May 12, 2015
I've made this several times.  The kids still love it!

Lima Bean Soup

http://crockpot365.blogspot.com/2013/03/slow-cooker-hearty-lima-bean-soup.html

Crock Pot Pulled Pork

3 tablespoons paprika
2 tablespoons salt (if desired, you can cut back on the salt by only using 1 tablespoon)
2 teaspoons black pepper
1 teaspoon cayenne pepper (if desired, you can cut back on the pepper by only using ½ teaspoon of cayenne)
1 teaspoon garlic powder
½ teaspoon dried thyme
½ cup honey
¼ cup red wine vinegar
3 tablespoons olive oil
1 onion, peeled and cut in half
3 to 3 ½ pounds pork shoulder, cut in half

1. In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
2. Pour in the honey, vinegar, and olive oil and stir to form a paste.
3. Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.
4. Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
5. Serve warm with fixings like homemade cole slaw and cornbread. Refrigerate or freeze the leftovers.

Source: 100 Days of Real Food

Try #1 - March 7, 2014
This was really good.  I made homemade buns and turned them into pulled pork sliders.  I served it with coleslaw.  Yum!

Ash Wednesday Black Beans and Rice

3 cans black beans
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1 onion, finely diced
1 clove garlic, minced
1 1/2 cups carrots, thinly sliced
4 stalks celery, thinkly sliced
1/2 cup picante sauce (or tomato salsa)
1/2 cup water (or vegetable stock or white wine)
white wine (optional)
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon onion powder
1 teaspoon black pepper
a few dashes Tabasco sauce
Salt and pepper to taste
Olive oil for pan
Cooked brown rice

1. In a family size skillet, heat olive oil and then saute carrots for 3 minutes. Add peppers, onions, garlic, celery, picante sauce or salsa, water or stock, and spices, mix together and cover. Depending on liquid amount and desire of flavor, add 1/4 cup or so of white wine for flavor. Cook for 15 minutes.

2. Drain and rinse beans, add to skillet, cook 5 more minutes. Serve over rice and/or in taco shells with a salad.

Source: http://catholiccuisine.blogspot.com/2009/02/ash-wednesday-beans.html

Try #1 - March 5, 2013
Pretty good, another beans and rice recipe to add to my repertoire.  I liked the added vegetables in it.

Flank Steak

2 lbs flank steak
1/4 cup soy sauce
1/4 cup oil
1 clove garlic, peeled and pressed or chopped
3 Tbsp lemon juice (or juice of one lemon)
1 tsp sugar
1/2 tsp ground ginger

1. Stir together marinade, pour over flank steak.  (Can use gallon ziploc bag or glass baking pan.)  Let stand in refrigerator at least two hours, or overnight.
2. Broil or barbecue about 7 minutes on each side.

Source: Nathan's mom

Try #? - March 2014
So, my steak came out really tough... but I think it's me, not the recipe.  We made this a long time ago and it turned out better then.  Oh well.