Cooking with Mike and Sarah

Mushroom Soup

Mushrooms

Celery

Carrots

3-4 pepper corns

1 onion

sour cream 3 tbs / to taste (optionally once served)

BBQ Boneless Pork Ribs

This receipe really worked well for us ten of us, well we also had chicken drumsticks, mashed potatoes, and skewers with veggies (cherry tomatoes, yellow squash, mushrooms, onions, orange peppers, and para boiled baby red potatoes).

The ribs where the bomb: Here’s how we made them. Apprx 2 racks of ribs (i big pack from Costco)

1. The Night Before
   
   1. Prepare Ribs in Dry Rub Marinade
   2. Mix these spices in bowl
      • 1.5 cups white sugar
      • 1/4 cups salt
      • 2.5 tbs black pepper
      • 3 tbs paprika
      • 1tsp chili powder
      • (option) 2 tbs garlic powder
   3. Rub into Ribs
   2. Place ribs in roasting pan and cover
   3. Refrigerate >8 hours
2. The Next Day
   1. Pour off at least half the liquid that formed over night
   2. Set oven to 275F or 135 C
   3. Bake uncovered for 3-4 hours, turn once if so inclined
3. An hour before ribs are ready
   1. Make BBQ sauce by cooking the following in skillet
      
      • 5 tbs drippings from cooking ribs
      • 1/2 a chopped onion
   2. Cook until browned and tender
   3. Add the following:
      • 4 cups ketchup
      • 3 cups water (i dont remember actually adding this..)
      • 4 tbs brown sugar
      • 1 tsp chilli powder (or “to taste”)
   4. Reduce heat, simmer 1 hour COVERED! (splatter)
   5. Achieve “good thickness” == “goodness”
4. (optional) Finish here, baste with sauce
5. Grilling
   1. Preheat Grill
   2. Baste Ribs in sauce
   3. Put the vegetable skewers on 1st
   4. (optional) add soaked wood chips to smoker box of gas grill (need to get one of thems)
   5. Grill for 20 min, Baste and turn occasionally
   6. Don’t burn them
6. Serve

We made this chicken chilli today

A delicious chicken chili for the slow cooker, made with chicken, beans, and other ingredients.

Ingredients:

• 1 lb chicken, cut up into small chunks (I like to use boneless breasts for their “ease” and lower fat content)
• 1 cup chopped onion
• 1 can (or the equivalent) chicken broth
• 2 cloves of garlic, chopped finely
• 2 tsp Cumin seed (ground will not withstand long cooking as well)
• 1/2 tsp dried oregano leaves
• 3 -15oz cans white beans (great northern or cannellini), drained and rinsed
• 1 or 2 chopped red, green or yellow bell peppers, or combination
• jalapeno chili peppers, fresh, jarred or canned, optional or ‘to taste’ (depending on how much heat you like!)

Preparation:

In a 4 or 6 quart crockery cooker combine the chicken, onions, chicken broth, garlic, cumin and oregano.

Let cook awhile on low (approx. 3-5 hours, depending on your schedule)
Add drained beans.

Now here is the important part if you don’t want mushy chili.. Add the bell peppers and jalapeno peppers (if using) no earlier than the last hour or hour and a half before serving.

Top each serving with shredded Monterey jack cheese and or broken tortilla chips if desired.
Chicken Chili shared by boathoff from http://southernfood.about.com/od/crockpotchicken/r/bl118c19.htm