Crock Pot Pork Spareribs

If you are in the mood for ribs but don't want to hang around the kitchen while they bake, check out this crock pot rib recipe.

4 pounds of boneless pork spareribs
1/2 of a large onion sliced
1/2 to 3/4 jar of bar-b-que sauce

Place the onion slices in the bottom of the crock pot to prevent the ribs from sticking.  Place the ribs on top of the onion.  Pour the sauce on top of the ribs.  Cover and cook on LOW for 5 to 6 hours.  Go out and have some fun...then when you return, just prior to dinner time....cook your favorite side dishes and while you are doing that place the ribs in a single layer on a lined cooked sheet, add the sauce from the crock pot and bake at 375 degrees for about 15 minutes to crisp up the ribs and add a nice brown color to them.  Enjoy!

Fancy Meatballs

The sauce really makes this dish.  It could be an appetizer or a main dish.

1, 16oz can of whole-berry cranberry sauce
1 cup of ketchup
1/3 cup of packed brown sugar
1/2 cup beef broth
1, 18oz package of frozen meatballs, thawed
or you could use homemade meatballs.

Combine the cranberry sauce, ketchup, brown sugar and broth in a large crock pot.  Turn the heat to HIGH and let the mixture come to a boil for 30 minutes to 1 hour.  (If you are in a hurry, you can skip this step and add the sauce and the meatballs at the same time)  Place the thawed meatballs in the sauce, stir to really coat each meatball.

Cover and cook on LOW for 2 hours.

Remove the meatballs to a serving dish with a slotted spoon.  Insert a toothpick if you are serving them as an appetizer or serve them plated with your favorite side dishes. 

Creamy Chicken Noodle Soup

I cooked a chicken in the crock pot the day before making this soup.  That evening, our family of three enjoyed a dinner of chicken, and all the fixings.  There was lots of meat left on the carcass and nearly three cups of broth left over.  I modified a Turkey Soup recipe I received from my friend and neighbor.  The outcome was amazing.  My sister was over for dinner and she loved the creamy soup and all the flavor.  I didn't get to take a picture of our actual dinner, but luckly my daughter snapped a photo before she enjoyed the left over soup for lunch today.  Here is the recipe. 
Creamy Turkey (or chicken) Soup
1/2 cup chopped onions
1 clove garlic
1 Tablespoon crushed basil leaves
2 Tablespoons butter
2 can of cream of mushroom soup
2 can of chicken broth -OR- broth from the turkey or chicken
1, 16oz can of diced tomatoes
2 cups of turkey or chicken and
3/4 cups egg noodles (uncooked)
Saute the onions, garlic and basil in the butter.  Add the turkey,soup, broth and tomatoes and bring it to a boil.  (NOTE:  rather then cook it on the stove, I did it in the crock pot on HIGH). If cooking it on the stove, reduce the heat and add the noodles and cook for an additional 10 minutes.  (NOTE: since I was using the crock pot, I added the noodles about 45 minutes before dinner)  You'll notice I also added about a cup of diced carrots to the soup for a little color and variety.

Oven-Fried Catfish

A healthy version of a good old fashioned fish dinner.  You are in for a real treat with this simple recipe. 

Here is what you'll need:
1 pound of fresh catfish filleted
1 beaten egg
1/2 cup fine dry Italian Bread Crumbs
1/4 cup of butter
Johnny's Seasoning Salt

Cut the 1 pound fish into five serving pieces.  Dip the fish into the beaten egg, then into the bread crumbs.  Place the fish on a well-greased, shallow baking pan.  Sprinkle with Johnny's and drizzle with the melted butter.  Bake in a 500 degree oven for ten minutes or until the fish is golden and flakes easily when tested with a fork.

Cowboy Hash

This is an updated version of a meal the cowboys use to cook over an open camp fire in the old west.  One secret to this dish is in the seasoning of the ground beef or ground chuck you use.  I like to use Johnny's Seasoning Salt, pepper, garlic powder, kitchen bouquet and a splash of Worcestershire Sauce.  The second secret is that YOU CAN NOT MIX OR STIR THIS DISH while it is cooking.  If you want to try something different with a pound of hamburger, check this out.  It makes six servings.  My family of three, loves the leftovers with an egg for breakfast or reheated as lunch.

Ingredients:
1 pound of SEASONED, browned, ground chuck or ground beef
1 cup of onion, chopped and browned with the meat.
1 can of cream corn
1 1/2 cups shredded sharp cheddar cheese (divided in two)
1 package (16 ozs.) frozen hash browns
1 can of cream of celery soup
1 (5 oz) can of evaporated milk

Directions:
Brown the meat with the onions, season well.  Place the meat in the bottom of a well greased crock pot. Next you will create layers with the other ingredients.  Pour the cream corn over the meat, and spread half of the cheese on top of the corn, top with an even layer of the partially defrosted hash browns, then top that with the second half of the cheese.  Next in a separate bowl mix the cream of celery soup with the can of evaporated milk and pour it evenly over the rest of the ingredients.  Cook on HIGH for 4 hours.  I put a note on the top of the crock pot that says "DO NOT PEAK, STIR, or TASTE UNTIL DINNER".  If your family is like mine, they are always curious what's cooking!

My family can never wait to eat this dinner, but if your posse is patient and can wait about ten minutes after you shut off the crock pot, you can actually serve this like you would lasagna in a neat square.

Chicken Pot Pie

Looking for something easy to do with left over chicken?  Try homemade chicken pot pie.  It takes some time to make, but you can make it ahead of time and bake just in time for dinner.

What you will need:
1 single pie crust
2 cups of cooked chunked chicken
1/2 cup of onion and celery sauteed in butter
2 potatoes diced and par boiled
2 large carrots diced and par boiled
1 cup diced and par boiled rutabaga
1 cup of frozen peas
1 small jar of pimentos
1 jar of chicken gravy, 2 if you like it moister then pictured

How to assemble the pot pie in a large casserole dish:
Mix the sauteed onions, celery, potatoes, carrots and rutabaga place in the casserole dish.
Salt and pepper to taste, next add the chunks of chicken, gravy and top with the still frozen peas.
Finally add the pimentos and top crust.

Bake in a hot oven 425 degrees for 20 minutes, protect the crust's edges with foil and continue baking for another 20 minutes.  Serve and enjoy the comfort of a warm one dish meal.

Baked Salmon

In the summer we love to grill salmon, but it's also good when you bake it in the oven.  Preheat the oven to 375 degrees, then simply drizzled some Rosemary with Roasted Garlic Dipping Oil  in a 9 x 13 glass pan.  Next I smudged the top of the large salmon fillet in the oil.  I then flipped it over, seasoned it with Johnny's seasoning and light lemon pepper. Cover the fish with foil and bake at 375 degrees for 20 minutes.  Just prior to serving, top the fish with a dollop of Buttermilk Ranch Dressing and serve the salmon with steamed vegetables.  What a delicious, quick and easy dinner.

All American Pork Loin

Yesterday, I baked a large pork loin and in the last stage of cooking I cut the loin in half reserving half for another day.  I made a zesty South of France dinner the first night and now tonight I am adding some good old American favorites, mashed potatoes, stuffing and gravy.  I simply took the second half of the pork loin, heated the oven to 350 degrees, sliced the pork and placed it on a cookie sheet.  I warmed it for 20 minutes while I boiled potatoes, make a box stuffing and heated up some gravy.  In about 30 minutes we had a delicious dinner we shared with company.

South of France Pork Loin

Preheat your oven to 450 degrees, place a large 4 lb. center cut pork loin in a shallow roasting pan.  Roast for 20 minutes uncovered, remove from the oven and flip the pork over, reduce the oven temperature to 350 degrees and place the pork back in the oven for another 40 minutes, uncovered.  Next remove the pork from the oven and cut it in half. (Put half aside for another day)

Return the other half of the pork loin in the roast pan and top it with a Green Olive Tapenada (we like the Trader Joe's version with olives, tomatoes, red peppers, garlic and lemon juice).  Cover the roast and bake it for an additional 15 minutes.  Slice it thin and serve it with crusty bread, corn and feta cheese and cranberry salad for a very European dinner.

Baked Marinated Tri Tip

We usually cook our tri tip on the grill, but it is also very juicy and delicious when baked in the oven.

Simply marinate or buy a pre-marinated tri tip, cover it tightly with foil and bake it in a 350 degree oven turning every 20 minutes until it's done to desired wellness.  I cooked this 2 1/5 pound tri tip for 40 minutes and even the small end pieces which I love, were slightly pink and so juicy.

Make Ahead Meat Loaf

I love to make this meat loaf ahead of time and just pot it in the oven an hour or so before we want to eat.  I scrub some Idaho Baking Potatoes and have them rubbed down with oil and ready to put in the oven along with the meat loaf.

You'll need:  one egg, 1 1/2 pounds of ground beef/pork, 1/3 cup of oatmeal, 1/3 cup of ketchup and 1/3 cup of chopped onions, a squirt of yellow mustard, 1 teaspoon ground sage, salt and salt.

In a large mixing bowl, beat one egg, add the ketchup, mustard, chopped onion, sage, salt and pepper mix well.  Next add the oatmeal and the meat.  I like to use a combo of ground beef and pork, if you like you could probably use ground turkey.  Shape into a loaf and place in a ungreased loaf pan.  When you are ready to bake it, place the loaf pan in a preheated oven at 350 degrees for 90 minutes, let it cool for ten minutes before you slice it and serve.

Crunchy Baked Cod

Serves 4
12 Ritz crackers, crushed
1 Tablespoon minced fresh dill or 1 teaspoons dried
1 Tablespoon Dijon mustard
1/4 cup mayonnaise
1 Tablespoon fresh lemon juice
1 Tablespoon butter
 4 skinless cod fillets
salt, pepper and lemon wedges

Toss cracker crumbs and the dill in a baggie, set them aside.  Mix mayo, mustard, lemon juice and butter.  Brush the cod fillets with the mayo mixture then sprinkle on the cracker crumbs.  Bake in a 450 degree oven for about 15 minutes or until the crumbs are golden brown and the fish flakes apart easily.