Slow Cooker Tasty Pork Ribs Recipe

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slow cooker ribs picture 2

Tender and delicious these Slow Cooker Tasty Pork Ribs are the perfect solution to free up some time if you have a busy day coming up. They take 7 – 8 hours to cook on low or 4 – 5 hours on high. The original recipe calls for bone in ribs but the local market had boneless on sale so I went that route. In short use whatever you have available.

Slow Cooker Tasty Pork Ribs Recipe
 
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Author:
Recipe type: Slow Cooker
Serves: 4-6
Ingredients
  • 8 country style pork ribs
  • 1 cup ketchup
  • 1 cup barbeque sauce
  • ¼ cup brown sugar (packed)
  • ¼ cup Worcestershire sauce
  • 1 tablespoon Balsamic vinegar
  • 1 tablespoon molasses
  • 1 garlic clove (minced)
  • 2 tablespoons dried onion
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon ground mustard
  • ½ teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. Mix together all the ingredients except for the ribs in the bottom of a slow cooker. Place the ribs in the slow cooker and roll in the sauce to coat.
  2. Cook on low 7-8 hours or on high 4-5 or until ribs are fork tender.
  3. Remove ribs to a serving platter and serve topped with the sauce. Can also serve sauce over rice or noodles.

Adapted from tasteofhome cookbook.

 

Slow Cooker Pulled Pork Recipe for Two

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This Slow Cooker Pulled Pork Recipe for Two has very little prep time and doesn’t require many ingredients.

You can have the pork in the slow cooker , ready to cook, in a matter of minutes.

Slow Cooker Pulled Pork Recipe for Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • ½ cup chicken broth
  • 2 slices bacon
  • 1 tablespoon brown sugar
  • 1 ½ teaspoons chili powder
  • 1 tablespoon paprika
  • salt and pepper
  • 1 pound boneless county style ribs
  • ¾ cup barbecue sauce
Instructions
  1. Lightly spray slow cooker with cooking spray. Pour the broth into the slow cooker and add the bacon.
  2. In a medium size bowl mix together the brown sugar, chili powder, paprika, ½ teaspoon salt, and ½ teaspoon pepper.
  3. Rub the seasoning mixture into the ribs and arrange them into the broth in the slow cooker.
  4. Cook until pork is tender. 5-6 hours on low or 3-4 hours on high.
  5. Remove pork from the slow cooker, let cool slightly, and pull apart into bite size pieces using a fork.
  6. Pour broth into a fat separator and reserve ½ cup of the broth. Mix together the broth and the BBQ sauce. Place the pork back into the slow cooker and gradually mix in the BBQ sauce mixture to desired consistency. (I used all the sauce with a little over a pound of pork)

Adapted from Cooks Country Cooking for Two Cookbook.

Frito Pie Hot Dogs

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frito hot dog recipe picture

With summer fast approaching I thought it would be a great time to put together these Frito Pie Hot Dogs. This recipe is simple and quick and you and your guests will love them.

This is a great recipe for a summertime party or looking into the future a great game day recipe.

Fire up the grill and enjoy.

Adapted from Blogchef.net

Frito Pie Hot Dogs
 
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Author:
Recipe type: Grilling
Serves: 8
Ingredients
  • 8 beef hot dogs
  • 1 bag shredded Colby-jack cheese
  • 1 can chili
  • A bag of Frito chips (coarsely crushed)
  • Sliced green onions (optional)
Instructions
  1. Preheat oven to 350F.
  2. Heat chili in a sauce pan; set aside and keep warm.
  3. Heat and prepare grill over medium high heat.
  4. Lightly toast buns cut side down on grill; set aside.
  5. Grill hot dogs until slightly charred and heated through.
  6. Place hot dogs on buns and spoon a generous amount of chili over each hot dog. Top with the corn chips and then sprinkle the cheese on top.
  7. Place hot dogs on a baking pan and bake at 350F until cheese is melted. Garnish with the green onions.

 

Simple Grilled Pork Chops Recipe

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simple grilled pork chops recipe

These pork chops turn out tender, moist, and delicious. This recipe uses anchovy paste, and honey to aid in the browning of the chops. I have never used anchovy paste as an ingredient so it made me a little nervous as to exactly what kind of flavor impact it would have on the chops – but it did not turn out to be an issue; they were very good.

This recipe takes a little bit of time, mainly due to the brining time required, but once there placed on the grill they cook quickly.

The next time your fire up the grill give this Simple Grilled Pork Chops Recipe a try; it’s a simple recipe and well worth the effort.

Simple Grilled Pork Chops Recipe
 
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Author:
Recipe type: Grilling
Serves: 6
Ingredients
  • 6 boneless pork chops (3/4 to 1 inch thick)
  • 3 tablespoons salt
  • 1 tablespoon vegetable oil
  • 1 ½ teaspoons honey
  • 1 teaspoon anchovy paste
  • ½ teaspoon pepper
Instructions
  1. In a large bowl dissolve salt in 1 ½ quarts of cold water. Cut slits in chops about 2 inches apart through the outer layer of silver skin and fat. (This will help keep the chops from bulging on the grill) Place chops in brine at room temperature for 30 minutes).
  2. While chops are brining in a small bowl mix together the honey, oil, pepper and anchovy paste until well combined.
  3. Preheat and prepare grill over medium high heat.
  4. Spread ¼ teaspoon of oil mixture over one side of each chop and place oil side down on the grill grates. Grill until well browned and slightly charred. Place the remaining oil mixture on the uncoated side of the chops, flip, and continue grilling until chops are well browned and done. (145F.) if chops brown too quickly move chops to a cooler side of grill to finish off.
  5. Serve hot.

Adapted from Cooks Country

simple grilled pork chops recipe picture 2

Peach-Glazed Grilled Chicken Thighs

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Peach-Glazed Grilled Chicken recipe

Peach-Glazed Grilled Chicken recipe 2

When I first looked at this recipe I thought, It looks OK, but it was much better than that. The peach preserves, fresh peach, along with a little heat from a jalapeno and cayenne pepper turned this dish into a delicious combination of flavors. It does take a little time to prepare because of the brine time, but it is well worth the effort.

Fire up the grill and give this one a try – it’s really good!

 

Peach-Glazed Grilled Chicken Thighs
 
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Author:
Recipe type: Grilling
Ingredients
  • 3 pounds bone-in chicken thighs (skin removed) Removing the skin is optional.
  • Salt and pepper
  • 1 cup wood chips
  • 1 cup peach preserves
  • ⅛ teaspoon cayenne pepper
  • 1 (13 by 9-inch) disposable aluminum pan
  • 1 peach, halved and pitted
  • 1 jalapeno chili
  • 2 tablespoons cider vinegar
Instructions
  1. Trim chicken and pat dry with paper toweling. Place chicken in a large bowl and season with 2 teaspoons salt and ⅛ teaspoon of black pepper. Cover bowl with plastic wrap and refrigerate for 1 – 24 hours.
  2. While chicken is in the brine, place wood chips in a pan with cold water and let them soak; at least 15 minutes.
  3. Place wood chips on a large piece of heavy duty aluminum foil folding to form a packet. Cut strips in the top of the foil to release the smoke. Place the packet between the grates and primary burner.
  4. Preheat and prepare grill for high heat; oil grates. Continue heating on high covered until foil packet starts to smoke.
  5. While grill is preheating in a small bowl mix together the peach preserves and cayenne pepper. Spray the disposable pan lightly with cooking spray and spread the preserves mixture over the bottom. Arrange the chicken thighs (skin side down if keeping skin on), jalapeno pepper, and peach halves (cut side up) in the pan.
  6. Peach-Glazed Grilled Chicken prep
  7. Reduce heat to medium and place the pan on the grill opposite the wood chip packet; cook covered for 10 minutes. Flip chicken and turn pan 180 degrees, cover, and continue cooking until thighs reach 170F.
  8. Roll the chicken, jalapeno, and peach peach halves in glaze to coat and then place them on the grill grates. Leave the pan on the grill for a few minutes to caramelize the glaze (if needed).
  9. Grill chicken, peach halves, and jalapeno on one side until nicely browned, flip, and continue grilling until peach halves, jalapeno, and chicken are nicely browned and chicken is 175F. Place chicken back in the pan with the peach glaze, tent with aluminum foil, and let rest for 10 minutes.Peach-Glazed Grilled Chicken grilling9. Remove any loosened skin from the peaches and chop up the peach. Remove the seeds and any loose skin from the jalapeno and cut it into small pieces. Place the cut up peach and jalapeno in a small bowl. Place the chicken on a serving platter and pour the glaze from the pan into the bowl and stir in the vinegar.
  10. Pour glaze over chicken and serve hot.

Adapted from Cooks Country

Barbecued Buttermilk Chicken Breasts

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barbecued buttermilk chicken breasts recipe 2

barbecued buttermilk chicken breasts grill picture

Moist and Tender – these chicken breasts are delicious.

I was looking for a grill recipe that would cook quickly, because I was short on time. These chicken breasts marinate for 30 minutes, and then cook quickly on the grill. Just be sure to flatten them down to about ½ inch so they are about equal size that way they will all be done about the same time.

If you’re looking for a quick and easy grilling recipe give this one a try; you’ll love them!

Barbecued Buttermilk Chicken Breasts
 
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Author:
Recipe type: Grilling
Serves: 6
Ingredients
  • 6 boneless skinless chicken breast halves
  • 2 cups butter milk
  • kosher salt and black pepper
  • ½ teaspoon cayenne pepper (or to taste)
  • ½ cup barbecue sauce (homemade or your favorite brand)
  • olive oil
Instructions
  1. In a large bowl whisk together the buttermilk, cayenne pepper, ½ teaspoon salt, and ½ teaspoon pepper. Place chicken breasts between plastic wrap and using a mallet pound chicken down to about ½ inch. Place chicken in a large food grad zip lock bag, pour in the buttermilk mixture, and using you hands on the out side of the bag work the buttermilk around the chicken; marinate in the refrigerator for 30 minutes.
  2. Prepare grill on medium high heat.
  3. Remove chicken from the marinade; letting any excess marinade drip off the chicken. Pat chicken dry using paper toweling. Coat chicken breasts on both sides with olive oil and lightly salt both sides. Grill chicken for 2 to 4 minutes or until grill marks form, flip chicken and grill for another 3 to 4 minutes, coat with barbecue sauce, flip chicken to coat the other side. Continue grilling until an instant read thermometer reads 160F. (if you have sauce left over flip chicken again to thicken the coating)
  4. Place chicken on a serving platter, tent lightly with aluminum foil and let rest 5 to 10 minutes, and serve.

Adapted from Fine Cooking Magazine

Barbecued Chicken Kebabs Recipe

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chickenkebabs recipe

chickenkebabs picture 4

Sticky, gooey, and delicious! These Barbecued Chicken Kebabs have a delicious combination of flavors, they do take a little time to prepare, because of the time the chicken marinates in the bacon spice mixture, other then that this is a simple recipe. I prepared the recipe as written with the exception of the amount of chicken used which was a little less than the 2 pounds it calls for; so I wound up with 3 Kebabs, instead of 4.

I used wooden skewers, but metal if you have them would be a better choice because even after being soaked they still have a tendency to burn over high heat.

The next time you want to fire up the grill give these Barbecued Chicken Kebabs a try; there great!

 

Barbecued Chicken Kebabs Recipe
 
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • Ingredients for sauce
  • ½ cup ketchup
  • ¼ cup molasses
  • 2 tablespoons onion (grated)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons cider vinegar
  • 1 tablespoon brown sugar (packed)
  • Ingredients for chicken
  • 2 pounds boneless skinless chicken breasts (cut into 1 inch chunks)
  • 2 tablespoons paprika
  • 2 tablespoons smoked paprika
  • 4 teaspoons sugar
  • 2 teaspoons kosher salt
  • 2 slices bacon (cut into ½ inch pieces)
Instructions
  1. Directions for chicken
  2. Process bacon in a food processor until a paste forms. In a large bowl whisk together the paprika's, sugar, and kosher salt, and then work the bacon paste into the mixture. I found using my hands worked best for this. Add the chunks of chicken to the bowl and using your hands thoroughly coat the chicken with the bacon spice mixture. Cover with plastic rap and refrigerate for 1 hour.
  3. Directions for sauce
  4. While chicken is marinating mix all the sauce ingredients together in a small sauce pan. Bring mixture to a simmer over medium heat and cook until mixture is reduced to about 1 cup, about 5 – 7 minutes. Remove ½ cup to a dipping bowl, and set aside.
  5. Preheat and prepare grill.
  6. Thread chicken on 4 skewers. Place skewers on grill grates over medium high heat and grill with cover closed until nicely browned on one side, flip kebabs, and using a brush coat browned side with barbecue sauce. After 2nd side is browned flip kebabs again and coat with sauce. Continue flipping and brushing every few minutes until chicken is done and slightly charred. (165F)
  7. Remove chicken to a serving platter, cover with aluminum foil, and let rest for 5 – 10 minutes; serve with dipping sauce.

chickenkebabs picture 4

Adapted from Cooks Country Meat Cookbook

Grilled Soy-Ginger Glazed Bone-In Chicken Breasts

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soy-ginger glazed bone-In Chicken Breastspicture 1

If your looking for a really good grilling recipe for the 4th of July Holiday give this Soy-Ginger Glazed Bone-In Chicken Breasts recipe a try; it’s really good. This is a simple and quick recipe that doesn’t require a lot of prep time and cooks quickly.

I used a gas grill for this recipe, but if you use charcoal the flavors would probably be even better. (a matter of opinion I guess)

Grilled Soy-Ginger Glazed Bone-In Chicken Breasts
 
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • 4 bone-in split chicken breasts
  • ½ cup salt
  • black pepper
  • 2 quarts cold water plus ⅓ cup cup water
  • ¼ cup soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon fresh ginger (grated)
  • 2 garlic cloves (minced)
  • 3 tablespoons sugar
  • ¾ teaspoon corn starch
  • 2 green onions (minced)
Instructions
  1. In a large bowl dissolve salt in 2 quarts of water – place chicken in bowl, refrigerate, and let brine for 30 minutes to 1 hour. Pat chicken dry with paper toweling and season with pepper.
  2. While chicken is in brine, in a small sauce pan mix together ⅓ cup water, soy sauce, mirin, ginger, garlic, sugar, and cornstarch. Bring sauce to a boil over medium heat, reduce to simmer, and cook until sauce thickens, stir in green onions; set aside.
  3. Preheat and prepare grill on high heat.
  4. Place chicken skin side down on grill, and grill until browned, flip chicken and continue grilling until bone side is browned. Reduce heat to medium, and grill covered until chicken is 150F.
  5. Brush the soy-ginger sauce over the chicken, flipping frequently to glaze both sides. (you can use all the glaze, which I did, or you can save some for a dipping sauce)
  6. Grill until an instant read thermometer reads 160F. Place chicken on a serving platter, tent lightly with aluminum foil, and let rest 5 – 10 minutes before serving.

soy-ginger glazed bone-In Chicken Breastspicture 2

Adapted from Cooks Country Meat Book

Grilled Cheddar Cheese Sandwiches

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chicken recipe

These Grilled Cheddar Cheese Sandwiches require very little prep time and grill quickly. So if you’re in a rush, but have a strong desire to fire up the grill, this quick and simple recipe is just what you’re looking for. The chicken is pounded down, which helps decrease the cooking time. The precooked onions and mushrooms on top of the chicken, turn the chicken into a delicious creation.

The next time you need a simple and quick recipe for lunch or supper give these chicken sandwiches a try. Enjoy

Grilled Cheddar Cheese Sandwiches
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 boneless skinless chicken breasts (about 1¼ pounds)
  • ½ teaspoon seasoned salt (divided)
  • ¼ teaspoon coarse black pepper
  • 1 medium sweet onion (sliced)
  • 4 ounces fresh mushrooms (quartered)
  • 1 tablespoon olive oil
  • 3 tablespoons creamy mustard mayonnaise (divided)
  • 4 - 8 slices sourdough bread (I used 2 slices per sandwich, but you can make this open face and just use one thicker slice per sandwich)
  • 4 slices sharp cheddar cheese
Instructions
  1. In a large skillet using the olive oil over medium heat cook onion and mushrooms seasoned with ¼ teaspoon seasoned salt until onion is translucent; set aside and keep warm.
  2. Pound chicken down to ¼ inch and sprinkle remaining seasoned salt on both sides.
  3. Prepare grill for medium heat and lightly oil cooking grates. Place chicken on grill, using 2 tablespoons of mustard mayonnaise; brush sauce on chicken, turning a couple of times to coat. Grill covered for 10 – 15 minutes (watch closely chicken will cook quickly at ¼ inch thickness.)
  4. Divide and spoon the onion mushroom mixture over the top of the chicken, top with cheese, close grill, and cook until cheese is melted; lightly toast bread on the grill.
  5. Spread remaining mustard sauce over 1 side of 4 pieces of bread and top bread with the chicken to form the sandwich; top with the other piece of bread if using.

chicken picture 3

 

Simple Grilled Pineapple Chicken Tenders Recipe

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pineapple chicken tenders recipe

If you’re in the mood to fire up the grill and are looking for a simple recipe these Pineapple Chicken Tenders are really good. The recipe doesn’t require many ingredients and is quick to put together. This is a mildly seasoned recipe so feel free to add to it as you see fit – I prepared the recipe as written.

Simple Grilled Pineapple Chicken Tenders Recipe
 
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Author:
Ingredients
  • 1 cup pineapple juice
  • ½ cup packed brown sugar
  • ⅓ cup light soy sauce
  • 2 pounds chicken breast tenderloins or strips (chicken tenders save some time, but it is a lot cheaper to make your own chicken strips out of boneless skinless chicken breasts)
  • Skewers
Instructions
  1. If using wood soak skewers soap them in water for at least 30 minutes, the longer the better.
  2. in a small sauce pan mix together the pineapple juice, brown sugar, and soy sauce. Cook mixture over medium heat just short of a boil; remove from heat and allow mixture to cool enough to handle. Place chicken tenders in a 1 gallon food, grade disposable bag, and pour the sauce mixture over the chicken in the bag. Refrigerate for at least 30 minutes.
  3. Preheat and prepare grill for medium high heat, and lightly oil cooking grates.
  4. Thread the chicken lengthwise through the sewers and grill for 5 minutes on each side or until juices run clear.

pineapple chicken tenders picture 2

Adapted from All Recipes