Thursday, September 28, 2006

Slow-Cooked Crockpot Ribs

As a new bride ... many moons ago ... I needed to experiment with cooking meals that took little time to make ... but tasted like I knew what I was doing :). One little method I devised for cooking ribs in the slow cooker is as follows:


Large crockpot
beef or pork ribs (enough for your family and that can fit in the crockpot)
salt and pepper
garlic powder

Favorite BBQ sauce

Cut ribs in portions that can easily fit in the crockpot. Lay out on counter two pieces of foil (enough to wrap around ribs) and place ribs on top. Sprinkle with salt, pepper and a little garlic powder. Wrap tightly in the foil ... using more if necessary. Put "rib package" inside the crockpot making sure lid fits securely. I cook these all day on low, and when you're ready to eat at dinner time, just remove the foil ... place ribs on a baking sheet and brush on your favorite BBQ sauce. Stick under the broiler to carmalize the sauce just a bit ... or throw them on the BBQ just to give a smoky flavor. All of the fat just melts off from slow cooking all day long. No boiling necessary.

Monday, September 04, 2006

Easy Taco Casserole

It's been ages since I bought a cookbook. But today at the check-out-counter at Walmart, while I was waiting in line ... I picked up a cookbooklet put out by Taste Of Home called Ground Beef Classics. My large cookbook collection is in storage and we were in need for a few good easy meals for some variety.

Easy Taco Casserole

1 pound ground beef
1 cup salsa
1/2 cup Best Foods mayonnaise
2 teaspoons chili powder
2 cups crushed tortilla chips
1 cup (4 ounces) shredded cheddar or colby cheese
1 cup shredded jack cheese
1 medium tomato, chopped
2 cups shredded lettuce

(I only added one cup of cheddar cheese, and 1/3 cup of mayo, which seemed to be enough ... less calories too ... you don't taste mayo!)

Optional toppings:
sliced black olives
sour cream
additional salsa
fresh cilantro & a little squirt of lime

This meal takes about 35 minutes from start to finish.

In a saucepan, brown meat; drain. Add the salsa, mayo and chili powder; mix well. In an ungreased 2 quart baking dish, layer half of the meat mixture, chips and cheeses. Repeat layers.

Bake uncovered at 350 F for 20-25 minutes or until heated through. We served all the toppings in small bowls to sprinkle on top of the casserole once served on a plate.

My picky eaters enjoyed this meal ... I will add this to my recipe box!