Yet another recipe I found on Facebook courtesy of Tasty on Buzzfeed! I changed it up a little bit and they came out amazing! And yes, they browned IN THE SLOW COOKER! Wow, talk about falling off the bones. I will definitely be making these again! The original recipe called for 1 rack of ribs, I had 2 so I doubled the recipe. Took a little clever maneuvering of the ribs but they came out just beautiful. The recipe will be for 1 rack but definitely double it up to two.
The smell in my kitchen all day was heavenly. I also used a mix of honey and agave. I didn’t have enough honey in the house so I improvised. I think if I had used all honey they may have been a little sweeter but these came out just fine. Use all honey if you want or all agave or both. Sticky, messy, tender, melt in your mouth pork. They are a little bit like chinese spare ribs but better, way more meat for sure. I used St. Louis style ribs but I am sure you can use any type. I like the St. Louis because they are meatier. Make sure you have plenty of napkins on hand! Leftovers will be divine!
Tip: Use a slow cooker liner for easy cleanup! Trust me!
- 1 (2 ½-3 lb) rack of pork ribs, halved
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon chili powder
- ½ cup honey
- ½ cup agave
- ½ cup soy sauce
- 10 cloves garlic, minced
- Combine in a small bowl the salt, pepper, paprika and chili powder. Season the ribs evenly by rubbing all over and on the sides.
- Add the honey/agave, soy sauce and garlic to a large slow cooker. (I used a 5 qt)
- Carefully place the ribs into the cooker and turn them over into the sauce until they are coated. Then place the ribs standing up (yes I said standing up, this confused me at first too), with the meatier side down so that the meat side is against the walls of the slow cooker. Bones should be facing in. (Since I used two racks I had 4 pieces and I just overlapped them a little making sure most of the meat part was against the wall) You can also now pour sauce all over them making sure all gets covered.
- Cover and cook on low for 7-8 hours or high for 4 hours. (I checked them at 7 hours and turned them over, still keeping the meat to the wall)
- Check to make sure also that the meat is cooked through and tender when time is up.
- Carefully remove the ribs to a cutting board and cut apart. They will most like fall off the bone.
- Serve with additional sauce from the slow cooker if you desire.
I made this recipe last night for dinner for the first time. I LOVED it! It made quite a bit too. I think I got about 15-17 pieces. I found this recipe on Facebook Zucchini Enchiladas. I of course changed it up a bit to what I found worked better for me.
One of the toughest parts of the recipe was slicing the zucchini into the thin slices needed. I had a small Y-shaped peeler but it was too small. So I improvised and used my Pampered Chef cheese slicer and it worked great! Though I have to say it was tedious. Original recipe called for 4 large zucchini, I had 3 and it worked fine. I also didn’t have quite enough enchilada sauce so I took a small can of green chilis and added it to the amount of sauce I was supposed to add to the top of the enchiladas and pureed it. Worked just fine and tasted great.
I thought this was a great change from the carb-loaded tortillas. Don’t get me wrong, I love my tortillas but this was a nice variation. I have lots left over for lunch and I froze the rest for another day.
- 1 tbsp extra-virgin olive oil
- 1 large onion, chopped (I used a sweet onion)
- kosher salt
- 2-4 cloves garlic, minced (yes I used 4 of course)
- 2 tsp. ground cumin
- 2 tsp. chili powder
- small can green chilis
- 3 cups shredded cooked chicken (I used 3 large boneless breasts)
- 1 1/3 cup red enchilada sauce
- 3-4 large zucchini, halved lengthwise
- 1 cup shredded Monterey jack cheese
- 1 cup shredded cheddar cheese
- sour cream for topping
- fresh cilantro for garnish
- Preheat oven to 350°F. In a large skillet heat oil over medium heat.
- Add the chopped onion and season with salt. Cook for about 5 minutes or until soft.
- Add the garlic, cumin and chili powder and stir until all combined.
- Add the chicken and 1 cup of the enchilada sauce, mixing until well combined. It should be a little saucy.
- Puree the small can of green chilis with the remaining enchilada sauce and set aside.
- On a cutting board use a Y-shaped vegetable peeler if you have one wide enough for the zucchini. Slice very thin.
- Lay out 3 slices, overlapping slightly and add a spoonful of the chicken mixture (about 1/4-1/3 cup) at the top. Carefully roll and place into a casserole dish, seam side down. Repeat till finished. (I used two casserole dishes)
- Spoon the green chili/enchilada sauce mixture over the enchiladas and sprinkle with the cheese.
- Bake until cheese is melted, about 20-30 minutes.
- Garnish with fresh cilantro and sour cream. Careful they are very hot because of the water content in the zucchini.
Tater-tot Breakfast Casserole
Tater-tot Breakfast Casserole
I’ve made this recipe twice now and I tweaked it even more from the original recipe from Kraft. Made it better! And sorry, it’s not low-calorie, but come on, its got tater-tots in it! Or as they are sometimes called potato tots, potato puffs, etc. I have used Great Value brand and Aldi’s brand. Both came out amazing! The pictures are from the first time I made it, since I forgot to take pics the second time. It was Super Bowl Monday the 2nd time and it sure hit the spot that morning!
First time I made it I forgot to cover it when I baked it, still came out good but it needs to be covered. Omg, sooooo incredibly delicious! It can definitely be prepared the night before and then baked in the morning. For the sausage I use whatever type of sausage I have in the house. Usually some kind of chicken sausage. I’ve used the italian style and it’s fine. the original recipe also called for 2.5 ounces of bacon! HA! I used a whole pound. Also the original called for a 10.5 ounce can of cream of potato soup. The store was out of it when I went so I used the big “family” size can. I think it’s like 23 ounces. I used it all! Makes it much creamier.
This recipe is so simple to make. You will NOT be disappointed!
1/2 pound cooked ground sausage
4 large eggs, scrambled
1 pound bacon, cooked and crumbled
2 tablespoons finely chopped onion
3 1/2 cups thawed tater tots (any brand will be fine!)
1 family size (23 oz) can cream of potato soup (any brand is fine)
1 tsp red pepper flakes
1 tsp black pepper
1 cup sharp shredded cheddar cheese, divided in half.(use more if you wish!)
Sour cream for top if desired
- Mix all ingredients in a large bowl, except for 1/2 cup of the cheddar cheese.
- Pour into a large casserole dish making sure it’s all distributed evenly.
- Cover and bake for 35 minutes at 350°.
- Sprinkle with remaining cheddar cheese and bake uncovered another 5 minutes, or until cheese is bubbly!
- Serve hot! If you want, add a dollop of sour cream to each serving.