So sticky, so tender, so juicy and just packed with so much flavor. And it’s an easy peasy weeknight meal, just throw everything in your slow cooker and let it do it’s magic!
This recipe is great for when you want something spicy and great tasting food. It’s delicious, and uses bold ingredients such as peanut butter, fresh ginger and sesame oil. Try serving over rice and pair with your favorite ‘green’ side.
2 lbs chicken pieces
1 cup hot salsa
1/4 cup peanut butter
2 Tbsp lime juice
1 Tbsp soy sauce
1 tsp minced fresh ginger
Hot cooked rice (optional)
1/2 cup peanuts, chopped, for garnish
2 Tbsp chopped cilantro, for garnish
Place chicken in crock pot. Mix together salsa, peanut butter, lime juice, soy sauce and ginger in a small bowl; pour over chicken.
Cover; cook on low 8-9 hours or on high 3-4 hours.
Serve over rice and green beans, if desired, topped with sauce, peanuts and cilantro.
This recipe lets you have both! Throw all the ingredients in your slow cooker and allow the flavors to marry each other to create a delicious sauce! Cook your breadsticks the way you like and dip them into the warm pizza sauce. Enjoy your pizza night a slightly different way this week.
1 can pizza sauce; 14 oz.
3/4 cup chopped turkey pepperoni
4 green onions, chopped
1/2 tsp dried oregano
1 cup shredded mozzarella cheese
1 package cream cheese, softened
1 package refrigerated breadstick dough
2 tsp melted butter
2 tsp minced fresh Italian parsley
Combine pizza sauce, pepperoni, green onions and oregano in a slow cooker. Cover; cook on low for 2 hours or high for 1 hour or until mixture is hot.
Stir in mozzarella and cream cheese until melted and well blended. Serve with warm Breadstick dippers.
Bake breadsticks according to package directions. Brush with melted butter and sprinkle parsley. Serve with warm dip.
This delicious Easy Cuban Sandwich is layered with two kinds of pork, loads of melted Swiss cheese, pickles, and mustard. Toasted in butter and pressed to perfection, this is one ultimate sandwich for pork lovers.
This hearty sandwich is all about the layers and each one plays a significant flavor roll in taste. The main ingredient, however, is the two kinds of pork. Layers and layers of smoked ham are paired with thinly sliced pork tenderloin. The Cubano is the ultimate sandwich with the tangy and tart taste of the pickles and mustard paired with the melted swiss cheese and pork.
1 pork loin roast
1/2 cup orange juice
2 Tbsp lime juice
1 Tbsp minced garlic
1 tsp salt
1/2 tsp red pepper flakes
8 crusty bread rolls, split in half
2 Tbsp yellow mustard
8 slices Swiss cheese
8 slices ham slices
1/4 cup relish or 4 small dill pickles, thinly sliced lengthwise
Coat crock pot with nonstick cooking spray. Add pork loin.
Combine orange juice, lime juice, garlic, salt and pepper flakes in small bowl. Pour over pork. Cover; cook on low 7-8 hours, or high 3-4 hours. Transfer pork to cutting board and allow to cool. Cut into thin slices.
To serve, spread mustard on both sides of rolls. Divide pork slices among roll bottoms. Top each with Swiss cheese slice, ham slice and relish/pickle slices; cover with top roll.
Prick potatoes in several places with fork. Wrap potatoes in aluminum foil. Place in crock pot. Cover, cook on low for 8 hours or on high for 4 hours. Carefully unwrap potatoes and place on serving dish.
Heat chili on stovetop. Split hot potatoes and spoon chili on top. Sprinkle with cheese, sour cream and green onions.
Grilled fall off the bone barbecue ribs smothered in saucy tangy BBQ Sauce! Who knew you could enjoy amazing ribs, right at home?
Its Grilling Season!!
I know some people like to cook BBQ ribs in the oven, but I love cooking them on the grill so today I thought I’d share with you my recipe for Grilled BBQ Ribs made right on the grill. Grilling ribs is easier than you might think, you just need to make sure to follow the steps correctly for the best result. If you don’t, you might be left with dried out ribs, and who likes that? Grilled BBQ Ribs are just perfect for summer!
Disclaimer: I am NOT a rib grilling expert. I’m just sharing with you my method for grilling ribs. I don’t know if it’s right or wrong, all I know is that it works for me.
Prep the ribs: Trim any excess fat or loose pieces of meat from the ribs.
Season the ribs with the Dry Rub. You will use about 1/4 of the rub on the bone side of the ribs and 3/4 of the rub on the meaty side.
When the grill has reached a temperature of 300F, place the ribs on the grill, making sure they are NOT above the flames. You are cooking these over indirect heat!
Cook the ribs for about 90 minutes, making sure that the ribs don’t start to burn.
Remove the ribs from the grill and slather them with 1 cup honey.
Place the ribs in a foil pan that will fit on the grill, again, over indirect heat. Pour in about 3 cups apple juice, or enough so that there’s about 1 inch of apple juice in the bottom of the pan. Cover the pan with foil and place it on the grill away from the direct heat.
Continue cooking the ribs for another 45 minutes to 90 minutes, or until the ribs are tender and just starting to fall off the bone.
Remove the ribs from the pan and place them directly on the grill. Brush the ribs with your favorite sauce and cook for about 10 minutes on medium low heat, until the BBQ sauce starts to caramelize.
Cauliflower bread buns are low carb and gluten free. They are perfect to use with hamburgers, sandwiches and more.
3 cups finely riced raw cauliflower florets
2 large eggs
1/2 cup shredded parmesan cheese
2 tbsp almond flour
2 tbsp coconut flour
1/2 tsp baking powder
1/2 tsp dry Italian seasoning herb blend
1 tsp sesame seeds
**you can either make your own hamburger patties or buy the patties already prepared for you. Cook to your liking, top with favorite toppings.
Preheat oven to 400°F. In a large bowl, combine cauliflower, eggs, cheese, almond flour, coconut flour, baking powder, Italian seasoning. Mix with a large spoon until everything is thoroughly mixed. The mixture should be wet but not liquid.
Grease the cavities of a muffin top pan. If you don’t own a muffin top pan, you can also make free-form ones on a baking sheet lined with parchment paper or silicone baking mat.
Measure out 1/2 cup lightly packed cauliflower mix. Dump onto muffin mold or onto a baking sheet and press down on the middle with the palm of your hand. If you are using muffin top pan, evenly spread the cauliflower across the mold and compact it down slightly with your knuckles or fingers so that the crumbs of the bread will be tight. If using a baking sheet, press down on the mixture with the palm of your hand and then spread and shape to form a round disc 4 inches wide and slightly more than 1/2 inch high. Compact down the cauliflower mix gently with your fingers or knuckles so that the crumbs of the cauliflower buns will be tight. Sprinkle tops of bread buns with sesame seeds.
Bake for 20-25 minutes or until tops are golden and cauliflower breads are completely cooked. Use a thin spatula to gently loosen the bottoms of the cauliflower breads (I recommend using a good silicone cookie spatula which usually has a very thin edge that glides easily underneath.) Allow breads to cool slightly before eating.
This spaghetti squash burrito bowl recipe is easy to make and so good for you, too! These beautiful burrito bowls can also be made vegan and gluten free; if you leave out the meat mixture (Obvi). But for our #tacotuesday this week we wanted to use up some beef that we have. But, whatever you decide to cook up it will be absolutely delicious!!
Prep the chicken: Combine the oil, chipotles, garlic powder, cumin, oregano, black pepper, and salt in a bowl. Place the chicken in the bowl and toss to coat the chicken in the marinade. Place in the fridge and let it marinate for at least 1 hour.
Grill the chicken: Place chicken on the grill and grill for 5-6 minutes per side, until cooked through. Remove the chicken from the grill and let rest for ten minutes. Slice against the grain.
Salad: Arrange the greens in a large bowl and top with the bacon, tomatoes, snap peas, cheese, and grilled chicken. Season with salt and pepper. Toss with the cilantro vinaigrette and serve!