It's Slow-Cooker Time


 
This was dinner last night. The recipe calls for a can of green chile salsa. I asked DH to not put them in. Sorry to say, I think that was a big mistake on my part. The ribs really needed something, maybe even a little bit of the chile.

Rio Grande Country Ribs

2 1/2 to 3 lbs. country-style pork ribs
1 onion, thinly sliced
1 (7 oz.) can green chile salsa
1/4 cup dry white wine
3 TB. brown sugar
1 TB. Worcestershire sauce
1 tsp. prepared mustard
1/2 tsp. chili powder
3 TB. cornstarch
1/3 cup sour cream
1 TB. chopped fresh cilantro

Combine ribs and onion in a slow cooker. In a medium bowl, combine salsa, wine, brown sugar, Worcestershire sauce, mustard and chili powder. Pour mixture over ribs. Cover and cook on LOW 6 to 7 hours or until ribs are tender. Remove ribs from cooker and keep warm. Turn control to HIGH. In a small bowl, dissolve cornstarch in water; stir into drippings in cooker. Cover and cook on HIGH 15 to 20 minutes or until slightly thickened. Spoon sauce over ribs. Top each serving with a dollop of sour cream and sprinkle with cilantro.

Source: CLBB hammester 3-29-09
 
Need a dip for this week-end?

Buffalo Chicken Dip

2 (10 oz.) cans chunk chicken, drained
2 (8 oz.) package cream cheese, softened
1 cup Ranch Dressing
3/4 cup pepper sauce, such as Franks Red Hot
1 1/2 cups shredded Cheddar cheese

Combine ingredients in slow cooker on low and stir every so often.
 
Joan said:
Need a dip for this week-end?

Buffalo Chicken Dip

2 (10 oz.) cans chunk chicken, drained
2 (8 oz.) package cream cheese, softened
1 cup Ranch Dressing
3/4 cup pepper sauce, such as Franks Red Hot
1 1/2 cups shredded Cheddar cheese

Combine ingredients in slow cooker on low and stir every so often.
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We make this for football. Leftover shredded smoked or grilled chicken adds another level.:)
 
Too hot to cook outside today.

So making Mississippi roast (meat, pepperoncinis, butter, ranch dressing packet) in the Crock pot. Doing pork shoulder instead of chuck roast, and the NY Times version rather than the original recipe.

Quick sear first on the Genesis, then 6-8 hours on low.

cooking.nytimes.com

Mississippi Roast Recipe

An Internet darling of a pot roast recipe, a favorite of mom bloggers and Pinterest, Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter, a package of ranch dressing mix, another of “au jus” gravy mix and a handful of...
cooking.nytimes.com cooking.nytimes.com
 
Jim C in Denver said:
Too hot to cook outside today.

So making Mississippi roast (meat, pepperoncinis, butter, ranch dressing packet) in the Crock pot. Doing pork shoulder instead of chuck roast, and the NY Times version rather than the original recipe.

Quick sear first on the Genesis, then 6-8 hours on low.

cooking.nytimes.com

Mississippi Roast Recipe

An Internet darling of a pot roast recipe, a favorite of mom bloggers and Pinterest, Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter, a package of ranch dressing mix, another of “au jus” gravy mix and a handful of...
cooking.nytimes.com cooking.nytimes.com
Click to expand...

Done and bookmarked it, thanks.;)
 
Jim C in Denver said:
Too hot to cook outside today.

So making Mississippi roast (meat, pepperoncinis, butter, ranch dressing packet) in the Crock pot. Doing pork shoulder instead of chuck roast, and the NY Times version rather than the original recipe.

Quick sear first on the Genesis, then 6-8 hours on low.

cooking.nytimes.com

Mississippi Roast Recipe

An Internet darling of a pot roast recipe, a favorite of mom bloggers and Pinterest, Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter, a package of ranch dressing mix, another of “au jus” gravy mix and a handful of...
cooking.nytimes.com cooking.nytimes.com
Click to expand...
I agree here in the mountains of Arizona it's a nice balmy
101_5707 (2).JPG
 
No joke.

99F yesterday; 96F high today with about 9% humidity. Terrible air quality and smoke filled skies from wild fires. Ash falling like light snow flurries. Monday high prediction is 91F. And then sub-freezing temps and snow predicted for Tuesday. Which, given the wildfires, is a good thing.

Colorado weather can be very variable. But even accounting for that, this is crazy.
 
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Tonight will be Steak & Shrimp,
BUT.......
Tomorrow night will be..

Pappardelle With Slow-Cooker Beef Ragu

1 15 oz. can crushed tomatoes
1/4 cup dry red wine
1 TB. tomato paste
3 cloves garlic, sliced
Kosher salt
1 sprig rosemary
1 3" piece parmesan rind, plus shredded parmesan for topping
1 lb. beef chuck roast
Freshly ground black pepper
12 oz. fresh pappardelle
3 TB. chopped fresh parsley
2 TB. extra-virgin olive oil

1. Whisk the tomatoes, wine, tomato paste, garlic and 1/2 tsp. salt in a 6 qt. slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shread the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and the rind.
2. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with olive oil; top with shredded parmesan and the remaining parsley. Serves 4

Source: Food Network mag. June 2018
 
Joan said:
Tonight will be Steak & Shrimp,
BUT.......
Tomorrow night will be..

Pappardelle With Slow-Cooker Beef Ragu

1 15 oz. can crushed tomatoes
1/4 cup dry red wine
1 TB. tomato paste
3 cloves garlic, sliced
Kosher salt
1 sprig rosemary
1 3" piece parmesan rind, plus shredded parmesan for topping
1 lb. beef chuck roast
Freshly ground black pepper
12 oz. fresh pappardelle
3 TB. chopped fresh parsley
2 TB. extra-virgin olive oil

1. Whisk the tomatoes, wine, tomato paste, garlic and 1/2 tsp. salt in a 6 qt. slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shread the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and the rind.
2. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with olive oil; top with shredded parmesan and the remaining parsley. Serves 4

Source: Food Network mag. June 2018
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Darn, forgot to take pictures, sorry, but dinner turned out very good. Truth.....didn't use the rosemary sprig. DH said this was very quick and easy to put together. Leave it to my cheese loving DH. He even had the parmesan rind the recipe called for. lol
 
Joan said:
I made this back in 2011 even tho I didn't have all the ingredients. Like tomatoes, yogurt and cilantro which would have made it taste so much better. So, this is going in the make soon folder and we will give it another try.

Slow Cooker Chicken Curry

4 cloves garlic, finely chopped
1 1" piece fresh ginger, grated
2 TB. red wine vinegar
2 tsp. curry powder
1 tsp. ground cumin
Kosher salt
freshly ground pepper
8 small boneless, skinless chicken thighs
2 small onion, cut into 1/2" wedges
1 cup long-grain white rice
2 tomatoes, diced
Greek yogurt and fresh cilantro for serving

1. In a 5 to 6 qt. slow cooker, whisk together the garlic, ginger, vinegar, curry powder, cumin, 2 TB. water, 1/2 tsp. salt and 1/4 tsp. pepper
2. Add the chicken and onions and toss to coat. Cook, covered, until the chicken is cooked through and very tender, 6 to 8 hrs. on low or 4 to 5 hrs. on high.
3. Cook rice to be done when chicken is done.
4. Gently fold the tomatoes into the chicken mixture and serve over the rice. Top with the yogurt and cilantro, if desired.
5. Instead of chicken, try lamb stew meat or beef chuck (cut into 2" pieces). Serves 4

Source: Woman's Day mag. September 2011
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Finally got around to trying this again. Still didn't have the cilantro, but did have the tomatoes and yogurt. It was very good.
 
Joan said:
Came across this recipe that we made 5 years ago. Made the whole recipe. My notes has this notation. LOL "The recipe says serves 6 and there is very little left. Yes, we pigged out it was that good."

Hungarian Goulash

1 1/2 lbs. boneless pork, cut into 1" cubes
1 lb. small new red potatoes, halved
2 medium onions, halved, thinly sliced
1/4 cup water
3 TB. ketchup
1 TB. paprika
1 clove garlic, minced
1/4 tsp. black pepper
3 cups shredded red cabbage
2 TB. flour
1/2 cup sour cream
1/2 tsp. caraway seed
chopped parsley, for garnish, if desired

Combine pork through cabbage in a 3 1/2 qt. slow cooker. Cover and cook on low heat setting 7 to 8 hours or until pork and potatoes are tender. Combine flour, sour cream and caraway seed. Stir into pork mixture and blend thoroughly. Serve garnished with fresh parsley if desired. Serves 6

Source: ?
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DH made this again today. Didn't notice this last time, but the red cabbage seemed to come out kind of tasteless. If we make this again, I think we will save the cabbage to put in closer to the finish time.
 
This was dinner last night. I liked the cherry taste.

Cherry Pork Chops

6 pork chops, cut 3/4" thick
1/4 tsp. salt
1/4 tsp. pepper
1/2 can cherry pie filling (1 cup)
2 tsp. lemon juice
1/2 tsp. instant chicken bouillon granules
1/8 tsp. ground mace

Brown pork chops in hot skillet with butter or oil. Sprinkle each chop with salt and pepper. Combine cherry pie filling, lemon juice, chicken bouillon granules and ground mace in slow-cooker. Stir well. Place pork chops in slow-cooker. Cover. Cook on low for 4-5 hours. Place chops on platter. Pour cherry sauce over meat. Serves 6

You can substitute NUTMEG for the MACE.
 
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Joan said:
This was dinner last night. I liked the cherry taste.

Cherry Pork Chops

6 pork chops, cut 3/4" thick
1/4 tsp. salt
1/4 tsp. pepper
1/2 can cherry pie filling (1 cup)
2 tsp. lemon juice
1/2 tsp. instant chicken bouillon granules
1/8 tsp. ground mace

Brown pork chops in hot skillet with butter or oil. Sprinkle each chop with salt and pepper. Combine cherry pie filling, lemon juice, chicken bouillon granules and ground mace in slow-cooker. Stir well. Place pork chops in slow-cooker. Cover. Cook on low for 4-5 hours. Place chops on platter. Pour cherry sauce over meat. Serves 6

You can substitute NUTMEG for the MACE.
Click to expand...
Sounds good, I've made a similar recipe using apple pie filling.
 
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