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Slow Cooker Honey Garlic Ribs

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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!

INGREDIENTS:

  • 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

DIRECTIONS:

  1. Combine in a small bowl the salt, pepper, paprika, and chili powder. Season the ribs evenly by rubbing all over and on the sides.
  2. Add the honey/agave, soy sauce and garlic to a large slow cooker. (I used a 5 qt)
  3. 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 get covered.
  4. 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)
  5. Check to make sure also that the meat is cooked through and tender when the time is up.
  6. Carefully remove the ribs to a cutting board and cut apart. They will most like fall off the bone. 
  7. Serve with additional sauce from the slow cooker if you desire.

 

 

 

 

 

 

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Mock Fried Rice (revisited)

Hi everyone! This is a repost of a recipe that I had pretty much forgotten was sooo incredibly awesome. I made it again the other night and had it leftover for lunch two days in a row. And yes I know some of you are going, ewww… cauliflower. Stop it! Give this recipe a try. Honestly it tastes nothing like cauliflower and it certainly doesn’t look like it. That is the first step. Your brain sees fried rice so it convinces you it’s fried rice. But it is so much healthier for you! I made it this past week with chopped up chicken sausage. So it was sort of like pork fried rice, but with chicken sausage. Either way it was delicious. I had been making smashed cauliflower alot and was tired of it. I also grated the cauliflower by hand this time with a hand box grater. No more. Next time it’s back to the food processor. I managed to grate my finger as well. Not fun. I had the cauliflower in the fridge for about a week or more and I figured I’d better make it soon. So when I went to cut it up it started to crumble a bit so this recipe was perfect. And of course once again, I left out the green pepper. I hate green peppers.  So try it this weekend, this week, soon! It’s a great meal or side dish. 

**

Ok everyone who loves fried rice stand up! Stay standing if you love or even like cauliflower! And stay standing if you hate cauliflower! This recipe will make you question your taste buds! I am not joking. I found this recipe in George Stella’s “Livin’ Low Carb” cookbook. I of course tweaked it to my liking. He calls for diced green bell peppers in it but for all of you who know me, I hate bell peppers of any color! I know, I know, what kind of Italian doesn’t like bell peppers? Me! Anyway, this recipe is incredible. We make it quite a bit now too. If you weren’t told what it was you would think it was fried rice for sure. I also add either chopped shrimp, chicken or pork to it to make it even better. Usually about  ½ cup of whichever you choose is great. Cooked shrimp, cooked chicken or cooked pork. I am actually making it tonight and I have to improvise again. There are scallions in the recipe and I’m out of them! Which never happens because John loves scallions. But I do have red onion which he also loves so I am going to try that with it today. We shall see what happens. Also the recipe calls for you to grate the cauliflower. Use a food processor with a grating blade if you have one. This makes it soooo easy. I tried it the first time with a hand grater on the largest holes and needless to say I was sorry! It’s so hard to grasp the cauliflower when it gets smaller. Use a food processor or be careful with the grater!

INGREDIENTS:

2 cups raw cauliflower

2 tablespoons vegetable or olive oil

2 tablespoons finely diced green bell peppers (ewww….)

4 tablespoons thinly sliced scallions (green and white parts)

½ cup cooked chopped shrimp, chicken or pork (or leave it out if you want to go vegetarian)

¼ teaspoon minced fresh garlic

3 tablespoons low sodium soy sauce

3 large eggs, beaten (I have used 2 and it seems fine also)

salt to taste if needed

DIRECTIONS:

1. Grate the cauliflower using a food processor!!! Use the grating blade. Take my word for it!

2. Heat the oil in a large skillet over medium-high heat. Add the pepper and 3 tablespoons of the green onions and cook for 1 minute.

3. Add the cauliflower, shrimp, chicken or pork, and garlic and cook, stirring constantly for 4-5 minutes, until the cauliflower is tender

4. Add the soy sauce and stir. (Looking more like fried rice now isn’t it!) Add the eggs to one corner of the pan but don’t stir for 1 minute. This allows the eggs to cook for a bit, which will prevent them from completely breaking up and disappearing into the mix.

5. As soon as the eggs are soft-cooked, remove the skillet from the heat and gently fold the eggs into the mixture. Add salt or more soy sauce to taste. Garnish with the remaining 1 tablespoon scallions and serve.

Makes 4 servings

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Chicken Egg Foo Young

Egg Foo Young is a really good chinese dish. But I know how high in calories it can be so I usually stay away from it. My husband loves it too and usually gets the pork variety. This recipe can be made with pork, chicken, ham, or shrimp. Pretty much any protein you want to put in will work just fine. I took parts of this recipe from a Rachael Ray recipe as well as another recipe I had found. I left out what I didn’t like (yes, peppers! Eww…) and added my own touch. Another high calorie part of this recipe can be the sauce. Not in this recipe. There are a lot of ingredients and it does look daunting but give it a try. It’s not difficult and it will taste incredible! And it looks so good doesn’t it! If there are any leftovers they make a great breakfast too!

INGREDIENTS:

2 cups of egg substitute (I use the plain but you can substitute a flavored one if you like. )

1 cup chopped cooked chicken (leftover chicken is great for this)

1 cup fresh bean sprouts (A few big handfuls is good)

½ cup shredded carrots

¼ pound shiitake mushrooms, stemmed and thinly sliced (I used canned because the fresh were too expensive)

1 cup baby bok choy, shredded

1 8-ounce can water chestnuts, drained and finely chopped

1 bunch scallions, white and green parts, thinly sliced on an angle

1 inch fresh ginger root, peeled and grated, plus 2 thin slices

2 large cloves garlic, grated or minced

salt and pepper

1 tablespoon cornstarch

1 cup fat-free chicken stock or broth

¼ cup tamari (aged soy sauce, use regular low-sodium if you can’t find)

1 teaspoon hot sauce (more if you like a spicier sauce)


DIRECTIONS:

1. Preheat a griddle pan over medium heat and brush it with some olive oil.

2. In a large mixing bowl pour in the egg beaters, chicken, bean sprouts, carrots, mushrooms, bok choy, water chestnuts, scallions, grated ginger and garlic. Season with salt and pepper and mix until completely combined.

3. Using a large mixing spoon, drop about ½ cup of the mixture onto the preheated and oiled griddle. Cook the pancakes about 2-3 minutes on each side,until golden. (Careful flipping them, it’s a little tricky. Well it was for me anyway!)

4. In the meantime, combine the cornstarch with a splash of chicken broth/stock to dissolve it. Place the rest of the stock/broth, tamari, cornstarch, hot sauce and sliced ginger in a small pot. Bring to a boil and stir until thickened for about 3 minutes or until you can coat a spoon with it. Remove the sliced ginger and remove from heat.

5. Serve 2 pancakes per person with gravy poured over the top.

Serves 4

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Swedish Meatballs

This is definitely a recipe I do not make enough. Swedish meatballs are one of my favorite dishes. This recipe was given to my sister Michele at her bridal shower by Barbara Cavallo, who is her husband’s aunt. She was born an Olson, so yes there is Swedish blood in her. I think the recipe came from another relative, either grandmother or mother. Either way they are delicious. Serve over egg noodles or rice or just eat them by themselves. Remember when making swedish meatballs you need to make them smaller than regular Italian meatballs. They do take some time to make but they are worth it. It’s a nice hearty meal for any time of year.

Swedish Meatballs with Egg Noodles

INGREDIENTS:

2 cups bread crumbs

2/3 cups  milk

½ cup chopped onion

2 pounds ground beef of your choice (You can mix ground pork and beef also)

2 eggs, beaten

2 teaspoons salt

1/8 teaspoon pepper

1 teaspoon nutmeg

4 tablespoons butter

4 teaspoons flour

2 cups hot water

1 cup milk

1 cup light cream

2 cubes MBT beef broth

Gravy Master

Fresh Parsley for garnish

DIRECTIONS:

1. In a large bowl soak bread crumbs in the milk. Add the onion, beef/pork, salt, pepper and eggs and mix together with hands. Be careful not to overmix.

2. Roll meat into walnut size meatballs and brown in large skillet in the butter. Cook until brown on all sides. When browned remove meatballs from pan and set aside.

3. In the same skillet put a little hot water with the flour. Stir until smooth. Add rest of hot water, light cream, beef broth, nutmeg and milk. Stir until smooth.

4. Place meatballs back into skillet and mix well. Cover skillet and simmer for 15 minutes. Brown with Gravy Master to color. Garnish with parsley.

Serve with egg noodles, rice or pasta of choice.

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