What you need:
A crock pot, - duh.
3-4 pounds of ribs (i chose beef ribs and recommend them)
Dry:
1 yellow onion sliced
1/2 cup brown sugar
black pepper (2+ teaspoons - to taste)
kosher salt (2+ teaspoons - to taste)
chili pepper (1-2 teaspoons)
Not Dry:
5-6 garlic cloves chopped
extra garlic cloves (in tact) to just sprinkle around the pot
1 bottle of chili sauce
2 tablespoons of Worcestershire sauce (Lea & Perrins is gluten free)
2 teaspoons Tabasco Sauce
1/4 cup of balsalmic vinegar
1/4 teaspoon of Liquid Smoke
Directions:
Cut the ribs to fit into the crockpot (I cut them individually, but you could also cut them in half).
put onion slices on the bottom of the pot.
Combine all dry ingredients: rub onto the ribs - then place ribs in pot.
Combine all not dry ingredients: pour over the ribs
Cook on low for 6 or 7 hours, high on 3.5 hours.
Enjoy!
Monday, October 24, 2011
Monday, October 10, 2011
Chicken in a Mushroom Wine Sauce in your trusty crock pot
For a delicious Chicken with Mushroom Wine Sauce in your trusty old Crock Pot, see below.
One can of Condensed Mushroom Soup (or for Gluten-Free and way more delicious, see below)*
a few shakes of dried minced onions
few shakes of parsley
1/4 cup of white wine
some shakes of garlic powder
1 tablespoon of milk
a 4 oz can of sliced mushrooms (pieces drained)
salt and pepper to taste
and 4 boneless skinless chicken breast halves
Directions:
Add all ingredients together (except chicken) in your CP and season appropriately. then place chicken in the pot and cover with the mixture.
Cook on low for 5-6 hours or on high for 3-4
[for Gluten-Free version:
substitute the one can of condensed mushroom soup by following this recipe:
ONE cup of the "Gluten Free Magic Mix"
(made my combining 2 1/3 cups of dry powdered milk + 1 cup gluten-free all purpose flour + 1 cup butter @ room temp --- combine all ingredients into a large mixing bowl - mix slow then gradually increase speed. you can refrigerate extra for up to 3 months)
add 3/4 cup of Mushroom Liquid (I took it from the jars used above)
1/4 tsp of Onion Powder
1 tbsp of canned Mushrooms chopped (i skipped this part bc i was using sliced mushrooms in the rest of my recipe)
Add everything except chopped mushrooms in a sauce pan - heat over medium, stirring constantly til the mixture thickens - goes super quick so pay attention - then fold in chopped mushrooms if you're using them.]
*gluten free portion was taken from this site: http://www.foodbuzz.com/recipes/1799015-gluten-free-condensed-mushroom-soup-recipe
One can of Condensed Mushroom Soup (or for Gluten-Free and way more delicious, see below)*
a few shakes of dried minced onions
few shakes of parsley
1/4 cup of white wine
some shakes of garlic powder
1 tablespoon of milk
a 4 oz can of sliced mushrooms (pieces drained)
salt and pepper to taste
and 4 boneless skinless chicken breast halves
Directions:
Add all ingredients together (except chicken) in your CP and season appropriately. then place chicken in the pot and cover with the mixture.
Cook on low for 5-6 hours or on high for 3-4
[for Gluten-Free version:
substitute the one can of condensed mushroom soup by following this recipe:
ONE cup of the "Gluten Free Magic Mix"
(made my combining 2 1/3 cups of dry powdered milk + 1 cup gluten-free all purpose flour + 1 cup butter @ room temp --- combine all ingredients into a large mixing bowl - mix slow then gradually increase speed. you can refrigerate extra for up to 3 months)
add 3/4 cup of Mushroom Liquid (I took it from the jars used above)
1/4 tsp of Onion Powder
1 tbsp of canned Mushrooms chopped (i skipped this part bc i was using sliced mushrooms in the rest of my recipe)
Add everything except chopped mushrooms in a sauce pan - heat over medium, stirring constantly til the mixture thickens - goes super quick so pay attention - then fold in chopped mushrooms if you're using them.]
*gluten free portion was taken from this site: http://www.foodbuzz.com/recipes/1799015-gluten-free-condensed-mushroom-soup-recipe
Subscribe to:
Posts (Atom)