No Grill BBQ Ribs, A Crockpot Alternative with all of the BBQ Flavor

It's Sunday Dinner time with Magical Slow Cooker and I know, we are all itching for the BBQ Grill! But, When it's buried under a foot of snow or when we work all week, we sometimes just can't get there. Whether it's the weather, or it's errands and household chores. The added task of cleaning and prepping the BBQ Grill is too time consuming.
What if I gave you a way to get that deep smokey flavor, in a melt in your mouth, BBQ Rib, with little or no trouble at all?
Your wish is my command!
These ribs can be done in the Crock Pot!!! When I tell you they are melt in your mouth, they literally fall off the bone and just melt away in your mouth! These are a must try!!!

Orange Chipotle BBQ Ribs

2 lbs Country Pork Ribs

1 cup Brown Sugar

1 Cup Orange Juice

1 Orange Seeded & Chopped (skin on)

2 Chipotle Peppers finely diced

2 Tbsp Adobo Sauce (from above peppers)

1 cup Ketchup

2 Tbsp Worcestershire Sauce

2 Tbsp Smoke Sauce

2 Tbsp Apple Cider Vinegar

½ - 1 Bottle Beer

Salt & Pepper

2 tbsp Olive Oil

In a Crock Pot

Combine all of the above ingredients.

Stir well until sugar is dissolved.

Add Ribs.

Sprinkle with Salt and Pepper.

Cook in Crock Pot on Low for 8 hours or on high for 4-6 hours.

Meat will be Fall off the bone tender.

If Baking:

Pre-heat Oven to 375° f

In a 13x9x2 Pan Combine all “Sauce” ingredients (use only ½ of the Beer)

Stir until Sugar is dissolved.

Add Ribs to top of Sauce.

Cover with Foil.

Bake in oven for 40 Minutes, covered.

Uncover, Turn Ribs in sauce and Bake for 20-30 additional minutes

Until Ribs are Coated thickly with sauce and falling off the bone.

Best Served Hot with Your Choice of Side. I use Rice, but sometimes I do a Nice Potato Salad or Slaw.

*These ribs can also be done on the grill. 

Marinate in Sauce mixture overnight in the fridge then grill on medium until cooked through.

Link up: Sunday Dinner @ The Magical Slow Cooker

A New Twist on a Classic! Deconstructed Stuffed Cabbage

I saw that Stuffed Cabbage or Cabbage Rolls as some call them have started a trend.

A trend to "deconstruct" them.
One of this Blog's Fave Recipe's is my "Stuffed Cabbage"
So much so. that the photo tutorial has been a Pinterest sensation for quite a while!
I understand that Cabbage Rolls can be laborsome, but I have always thought the work was so worth it.

It's genius to think that deconstructing Cabbage Rolls could be an innovative way to bring a Traditional "Sunday Dinner" to the Weeknight Table.
My query was though, will it still be the same? Will it have the same deep flavor of the cabbage, meat and rich comfort food goodness? I had to try it for myself. I found that it was indeed a Great idea! The only thing I would do differently is make the sauce ahead of time and let it sit in the fridge overnight. That might deepen the flavor. Even oven baking doesn't do the same as Whole wrapped roll favorite. Don;t get me wrong. Was it "Good Enough"? You betcha! Is this a Great weeknight meal! Absolutely. Does it take the place of a Sunday Dinner Classic? No. But, it is a Fantastic Idea and I surely will make it again and again!
You will find in the following my newest version of a Sunday Dinner Classic.

Deconstructed Stuffed Cabbage

Ingredients

Small head of Cabbage
1 lb Ground Beef
2 cups Cooked White Rice
4 cups Tomato Juice
1 cup Brown Sugar
1 tbsp Lemon juice
2-3 Tbsp Worcestershire Sauce
1 small Onion  (grated)
1 stalk Celery (grated)
4 tbsp Butter
2 tbsp Olive Oil
Salt and Pepper to taste

Instructions:
In a sauce pan,
Saute Onion and Celery in 2 Tbsp Butter
Add Tomato Juice, Lemon juice, Worcestershire Sauce bring to boil.
Once Boiling reduce to medium add Brown Sugar, Salt & Pepper to taste.
Once Sugar has dissolved reduce to Low and simmer for 10-15 minutes.

Split and Core a Small Head of Cabbage
Slice cabbage into strips (can be sliced in food processor)
Boil in salted water for 15 minutes or until semi-tender.
Drain and hold aside.

Preheat oven to 375°

In a Saute pan, Warm 2 tbsp Olive Oil and the remaining Butter.
Once Butter is melted add grated Onion and Celery.
Saute them until translucent, Add Ground Beef. Add Salt and Pepper to taste.
When Ground Beef has browned, Add Rice and combine.
Remove from heat. Add 1/2 of the sauce to the Ground Beef / Rice Mixture.
Add Cabbage and combine.
Pour mixture into Baking Dish.
Pour Remaining Sauce over top.
Bake in preheated oven 350°  for 30-40 minutes.

The dish is done when you can see the top browning and bubbly.
Serve & Enjoy!

Good Old Fashioned Comfort Food: Chicken Lasagna

This is my First post of 2013 and it is a wonderful belly warming Comfort Dish you are going to love!!!

O-M-G is it good! 

I'm Back , What a Looong Holiday season it's been!  Let's take the ride together!!!

Watch out waistlines.... Laurie's bringing back the kitchen table!! Let's do this!!!!

Our First dinner for the Year is something my Hunny described as "too good to bring to work". He said "I kept looking around for a glass of chardonnay"  This is a Fast & Easy Meal you can easily convert to a Dinner for Company or Sunday Supper! Enjoy!!

Chicken Lasagna

Ingredients:

1/2 of a Whole Rotisserie Chicken deboned and cut in strips

1 container "Philly" Cooking Creme (I used the Italian cheese and herb)

3 tblsp Sour Cream

1/4 - 12 cup Half & Half

1/2 stick Butter

1 cup chopped frozen Broccoli

1/2 cup chopped Mushrooms

1 pkg Oven Lasagna Noodles

1/2 -3/4 Cup Parmesan Cheese

This recipe couldn't be easier.  Just a note: If you don't have frozen broccoli in the house use whatever "frozen veggies" you have. Anything will work here (except maybe okra) LOL Frozen carrots, asparagus, mixture of frozen stir fry veggies, spinach would be awesome! The Mushrooms can be switched out for pearl onions.. or chopped green onions...Do what works for you! Don't make it hard....whatever you have on hand... I promise it will work! Just don't use canned veggies as they might be a bit too mushy...(maybe canned carrots or peas in a pinch) but try to avoid them if at all possible.

How to put it together::

Combine all of the "Sauce" ingredients in a sauce pan...reserving half of the butter.

Whisk everything together and bring to a simmer. Let simmer until the sauce looks cohesive and starts to thicken "a bit". It will thicken more when in the oven. Once everything looks combined taste it. Does it need salt? Does it need pepper? Maybe a bit of cayenne to give it a kick... whatever you think. I just added salt and pepper. Once you have the sauce just where you want it set aside 3/4 - 1 cup of the sauce for later.

Add the remaining butter, chicken and the veggies to the pan of sauce and stir everything to combine. Remove from heat and let stand until you are ready for it.

Pre-heat the oven to 375°

In an 8x8 pan (Square brownie pan)

Place 3 - 4 Tblsp of the sauce at the bottom of the pan.

Top with 2 lasagna noodles (lay them side by side)

Top the noodles with the "Meat & Veggies Sauce"

Try to get a good amount of sauce with the Chicken and Veggies.

Sprinkle some Parmesan Cheese over the top of the Chicken.

Top with 2 More Noodles and repeat process.

Ending with 2 Top Noodles.

Pour reserved Sauce over the top layer of Noodles.

Sprinkle remaining Parmesan Cheese.

Salt and Pepper to taste.

Cover pan with foil.

Place Pan on cookie sheet (in case of spill over)

Bake at 375° for 30 minutes.

Remove foil and bake until noodles are golden brown and crisp at the edges.

(about 15 more minutes)

Serve with crusty bread and a nice Spring Greens salad!

Oh Boy are you going to love this!!!

Enjoy!
Love it???  <PIN it!>

Baked Ravioli alla Bolognese

I ask my readers everyday "whatcha cookin today?". I get a minimum of 8-10 responses. This warms my heart. I actually have readers who sit down to dinner at their table most nights. I love to hear the answer "I'm making your..........! This is the sweetest sound to my ears. That I have inspired someone to cook something that I have made my family is nothing short of heartwarming. To know I have inspired someone else to cook is a "fait accompli". It is the mission I set out on everyday!
The recipe I am passing along today is a recipe inspired by my late husband. He loved a great Bolognese (meat sauce). It had to be warm, and hearty. It had to have body, and herbs. It had to have a "cooked all day" flavor. He was a man after my own heart. He knew how to cook, and he knew how to inspire me to cook. I hope this recipe inspires you to show someone else how to cook. It's simple in ingredients, but complex in flavor. Just what I look for in a recipe I want to pass on.
I give you my Baked Ravioli alla Bolognese.

Ingredients:

Bolognese:
1 lb Italian Sausage meat (no casing)
1 lb Ground Beef
2 tbsp Olive Oil
4 cloves Garlic (crushed)
1 minced Onion (yellow onion)
1 Roasted Red Pepper diced
2 Large Tomatoes (diced small)
1 Large Can (Tomato Sauce)
4 Tbsp Tomato Paste
2 tbsp Basil (dried)
2 tbsp Oregano (dried)
2 tbsp Garlic (dried)
1 tbsp Red Crushed Pepper (dried)
Salt & Pepper to taste
1/2 cup Orange Juice
2 cups Red Wine (opt) may sub stock or water But the wine really is a flavor enhancer.

1 Bag Frozen Cheese Ravioli (that have been defrosted in the fridge)
3 Cups Mozzarella
1 cup Parmesan

Instructions:

In a Dutch Oven, warm Olive Oil on medium-high heat. Add Sausage and Ground Beef, saute at medium heat until starts to brown. Once you have a color starting to change, add Onion and Garlic and Roasted Red Pepper. Finishing sauteeing the meat until cooked. Add Tomatoes. Saute and scrape bottom of pan. Stir in Tomato Sauce and Paste. Combine well. Cook through about 5 minutes.Add remaining ingredients. Taste. Salt & Pepper if need be. Cover and simmer on Low Heat 1 hour. If mixture becomes dry..add enough Water to make it a thick but not overly meaty consistency. (see photo above).
Taste periodically to adjust seasoning. May add 1 tbsp honey or tbsp sugar if tomatoes are too acidic. May add more salt and pepper as needed.

Once Bolognese is complete, Pre-Heat oven to 375°.

Into the bottom of a Baking Dish, pour 2 ladles of Sauce.
Lay (refrigerated) Ravioli atop the sauce in one (or so) layer. (may be a few stuck together this is fine)
Pour remaining sauce over Ravioli. (If too much sauce, save some for next time)
Sprinkle top with Cheeses.
Bake @ 375° for 30 minutes or until Cheeses are thoroughly melted.

Serve with Garlic Bread and Salad!
Enjoy!

**Quick Note: This dish can be varied so much. you can use Tortelloni, Cavatelli etc...Try a Pasta in your grocers refrigerator aisle. The refrigerated stuffed pastas are fabulous here! Preparing them this way makes it much more of a "Sunday Dinner" than just Pasta and meat sauce on a Wednesday night.... Give it a try! You'll love it!