Crockpot Maple Country Pork Ribs

You don't have to be a Dum Dum to throw this recipe together. (Except for me as I mistook dried minced onions as minced garlic) If you love crockpot cooking you are sure to love how easy and yum yum yummy these maple country pork ribs taste. Only 9 ingredients and they are:

1 1/2 lbs Country pork ribs
1 tablespoon maple syrup
1 tablespoon soy sauce
2 tablespoons dried minced onions
1/4 teaspoon each of cinnamon, ginger and allspice 
1/2 teaspoon garlic powder
Dash of black pepper

 Combine all ingredients in crockpot ribs first on low for 7-9 hours. Serves 4.

IKEA Swedish Meatballs vs My Swedish Meatballs

The new IKEA opened near me two weeks ago and I have to say I went there 4 days of the first 5 days it was open. I had to try their  Swedish meatball meal. It was good, so I bought a package of the regular meatballs. (They also have chicken and vegetable meatballs) Now I'm going to ask the family if they prefer mine or IKEA's meatballs. I will only know which meatball is which....let the judging begin!

My Ingredients:

Meatballs:
1 lb ground beef
1/4 cup panko bread crumbs
1 tablespoon parsley
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 cup chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg
1 tablespoon olive oil
1 tablespoon butter

Cream Sauce:
4 tablespoons butter
3 tablespoons flour
2 cups beef broth
1 cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
Salt and pepper to taste

Directions:

In a medium size bowl combine the ground beef, panko bread crumbs, parsley, nutmeg, allspice, onion, garlic powder, salt, pepper and egg. Mix well. Roll into 12 large meatballs or 20 small ones. In a skillet melt the 1 tablespoon of butter and add the olive oil. Add the meatballs continuously turn them until they are brown and cooked throughout. Put them on a plate and cover them in foil.

In the same skillet and the 4 tablespoons of butter and 3 tablespoons of flour. Whisk until it turns light brown. Slowly stir in the broth and heavy cream. Then add the Worcestershire sauce and Dijon mustard simmer until sauce begins to thicken. Salt and pepper to taste. Add the meatballs back in and let simmer an additional 1-2 minutes. Serve on mashed potatoes or egg noodles.

IKEA Ingredients:

Meatballs:
1/2 lb ground beef
1/2 lb ground pork
1 egg
1/2 cup cream
1/2 cup water
1 small onion, chopped
1/4 cup panko bread crumbs, crushed
2 tablespoons butter
Salt and pepper to taste
Dash of allspice, optional

Cream Sauce:
1/2 cup half and half
1/4 teaspoon soy sauce
1 cup beef broth
1 tablespoon flour
1 tablespoon butter
Salt and pepper to taste

Add all the ingredients together except the butter and form meatballs. Fry them in butter until they are brown and cooked throughout. Set aside. In the same skillet add the butter and the flour until its brown and the flour is cooked. Add the remaining ingredients and stir until you get the desired thickness. Serve cream sauce over meatballs ...don't forget the mashed potatoes and the lingonberry jam.

Sauteed Chicken In Red Wine With Spaetzle

It's so easy to find an Italian recipe, I decided to do something different and feed my 17% German heritage. (I am 9% Greek/Italian) I mean, how many of us get the opportunity to dine in a German restaurant and sample their food? In Jasper, Indiana there is a German restaurant called the Schnitzelbank. I've been there only a few times, but I don't get down to Jasper much. Last week while grocery shopping, I found some spaetzle. Now what to do with it. I've never had it let alone know how to cook it or what to cook it with. I expected to find most recipes with bratwurst, pork or veal then with chicken. Oh and a lot of recipes made the spaetzle from scratch ...one thing at a time.

 Ingredients:

 3 1/2-4 lbs skinless boneless chicken breasts
2 tablespoons butter
8 oz container of white mushrooms, quartered
1 small white onion, chopped
2 teaspoons minced garlic
2 tablespoons flour
2 tablespoons brandy, optional
1 1/2 cups red wine
1/2 cup chicken broth
Seasonings: in a cheesecloth add some parsley, thyme, bay leaf and 2 cloves (Bouquet Garni)
Salt and pepper, to taste

Directions:

Salt and pepper bothe sides of the chicken. Melt the butter in a skillet on med/high heat. Brown the chicken about 5-6 minutes on both sides. Set aside.

In the same skillet add the mushrooms, garlic and onions stir for 3 minutes. Sprinkle flour over mushroom mixture and stir an additional minute. Add the brandy and ignite. When the flames die down add the wine, chicken broth, seasonings, salt and pepper. Stir and reduce to simmer. Add the chicken back into the skillet, cover and cook about 20 minutes or until the vegetables are tender.

While the chicken is cooking make the spaetzle according to the package instructions.

Remove the cover to reduce the liquid slightly. Remove the bouquet garni and serve with spaetzle. Yum Yum.

NOTE: If you are not flambéing with brandy the skip that part and go right for the wine. But if you are here are some flambéing tips:

Use an alcohol with a content of 80% proof . Less might not lite, more like 150% might combust!

Remove pan from burner when add the alcohol. This will prevent your bottle of brandy from exploding.

Heat the alcohol to the point when it begins to bubble before igniting

If the open flame is making you nervous. You can put it out by putting a lid on it or simply blowing it out. (I'd have a lid handy)

The best pan for flambéing is a flambé Stainless Steel pan.

Which Cooking Oil to Use When

From deep-fried foods to healthy salads, cooking oils play a part in the flavor profile and healthiness of many meals. With such a huge range of nut, seed, and flower oils on the market to choose from, all boasting their own array of nutritional and superfood benefits, it can be hard to know where to start. Consider the smoke point when selecting an oil to cook with. 

The temperature at which a type of oil begins to smoke and burn will play a huge factor in the dishes you should use it in. Will you be cooking your food hot and fast? If that’s the case you might want to avoid the delicious and flavorful extra virgin olive oil, which begins to smoke at 320 degrees F, and instead opt for an oil with a higher smoke point, like avocado oil, which smokes at a searing 520 degrees F. 

Then there’s your waistline and general health to consider. It’s no 
secret all oils contain fats, but consulting our list will teach the levels of mono-saturated, mono-unsaturated and poly-unsaturated fats in 15 popular nut, seed, and flower oils, allowing you to choose the oil that’s right for you. Will you be stir-frying your next meal? Try almond oil, avocado oil, olive oil, or walnut oil. Feel like a toasty flavor in your next salad dressing? Perhaps sesame oil should be your oil of choice. From flavor profiles to best applications, as well as interesting information on the derivation of each oil from its plant source, see the infographic below for everything you need to know about cooking oils and more.

Fried Chicken Induction Style

Healthy cooking and maximizing flavor is a simple matter of understanding the chemistry and physics of proper food preparation. When chicken

is deep fried in oil, the outer surface is seared (caramelized) and the pores are closed, drawing the natural salts and sugars to the surface of the meat maximizing flavor. The meat within is then steamed to perfection in its own natural juices.

Sound simple? There’s more to learn... The cooking 
oil and the cooking temperature when frying is critical. Fried chicken, French fries, even donuts, fry best at 360˚F (182˚C). Hotter than 370˚F the food will burn. Cooler than 350˚F it will not cook thoroughly and the chicken will be greasy.

It should be noted, regardless of promotion, advertising and publicity, there is no such thing as a healthy oil. Oil is oil. All cooking and salad oils contain 14g of fat per tablespoons, 120 calories and no minerals or vitamins. When selecting an oil for frying all you need to know is the oil smoke point. For example; the ever popular coconut, sesame, canola, and soy oils all have a smoke point of less than 350˚F (177˚C). On the other hand extra virgin olive oil, grape seed, and peanut oil have a smoke point in excess of 370˚F.

The ideal oils for deep frying foods are; 1) pure golden olive oil (not the green stuff, 2) lard, and 3) vegetable shortening (Crisco)

Fried Chicken Induction Style

EQUIPMENT: 5 quart mixing bowl, NuWave PIC Flex induction cooker, 13" French skillet.

PREPARATION TIME: 1 hour – serves 2 to 4

INGREDIENTS: 

1½ to 2 pounds bone-in chicken pieces (breasts, thighs and drumsticks)

1 cup all-purpose flour

3 teaspoons poultry seasoning of paprika

3 teaspoons dried basil or marjoram

1 teaspoon garlic powder

1 teaspoon Kosher or sea salt

1 teaspoons fresh grates black pepper or white pepper

½ teaspoon cayenne pepper (optional)

7 cups pure golden olive oil, lard or Crisco

Sauce for dipping (optional)

Combine the flour and spices in the 5-quart covered mixing bowl? Cover and shake to evenly combine ingredients. 

Place the 13 inch (3½ quart) French skillet on the induction cooker, add the oil and set the temperature to 360˚F (182˚C). Heat for 10-12 minutes, until oil reaches temperature. 

Add the chicken to the seasoned flour a few pieces at a time, cover, shake the mixing bowl to coat the chicken.

Place the chicken in the hot oil and fry 10-12 minutes per side. Cook chicken until internal temperature reach 160-170˚F. 

Tip: Be careful not to overcrowd the pan. If necessary, fry in two or three batches. 

To serve; top with Sauce Supreme, or serve with BBQ sauce, or honey and yellow mustard mixed with soy sauce.

Why All-Clad Stainless Steel 13" Skillet?
The All-Clad Stainless 41135 13-inch French Skillet features a large surface area and round sides that hold in heat and liquids while preventing splattering, making the pan ideal for searing, browning and pan frying a wide range of foods, including eggs and meats. The round sides allow for large quantities of food to be easily flipped, and facilitates easy basting while cooking, yielding superb results full of flavor and color. All-Clad’s Stainless 3-ply cookware features a thick-gauge aluminum core that attracts heat fast, while the addition of stainless steel ensures even heat distribution for consistent results across the entire cooking surface, all the way to the rim. Even more, its stainless-steel interior with a starburst finish offers natural stick resistance, letting you know when food is ready to release, and it won’t react with ingredients, so there’s no risk of food picking up a metallic taste. Made in the USA, this stainless-steel cookware offers warp-resistant strength and dishwasher-safe convenience, plus it can be used on any cooktop, including induction. Discover what it means to cook with All-Clad’s most popular cookware collection–All-Clad Stainless is a classic choice for anyone who loves to cook.

Crockpot Loaded Chili

I love fall...sweatshirt weather, football and chili! But, this year has been down right chilly. We need something that will warm our bellies, and doesn't this crockpot loaded chili look good! This chili is good for lunch or dinner, just add some garlic bread and a salad. I'm going to cheat a little bit on the ingredients and use Season's Choice Three Peppers and Onions

Ingredients:
1 1/2 lbs of ground beef, browned and drained of grease
2 14.5 oz cans of diced tomatoes with juice
2 can of kidney beans, drained and rinsed
8 oz Season's Choice Three Peppers and Onions, thawed (enough for 2 peppers and a medium onion, 1/2 the bag)
2 tablespoons minced garlic
2 1.25oz packets McCormicks Chili Powder

Toppings:
Shredded Mexican blended cheese
Sour Cream
Jalapeños
Scallions
and tortilla chips for dipping

Directions:

Put all the ingredients in the crockpot in this order; browned ground beef, tomatoes with juice, kidney beans, peppers and onions, garlic and seasoning.  Stir.

Before 

Cook on low for 6 hours and high for 3 hours. Stir occasionally, if needed. Add a cup of water if too thick. Serve with your favorite toppings. Yum Yum!

After, definitely after...took the picture after I had a few bites! Three of the family of five tried it and all three had 👍🏼👍🏼👍🏼!

Crockpot Sausage and BBQ Beans

My granddaughter Cristen is going to love this recipe, because she puts BBQ sauce on everything! This crockpot sausage and BBQ beans recipe is another meal you can prepare in the morning and 6-8 hours later you have a yummy meal you can serve with corn muffins and a salad.  

I had all the ingredients but one; molasses, so I'm substituting it for brown sugar. The conversion rate is 1.5 cup brown sugar to 1 cup molasses. The recipe calls for 1/4 cup molasses which is 4 tablespoons. If I'm doing this right I need 6 tablespoons of brown sugar. Let me know if I'm right.

Ingredients: 

2 cans of black beans, drained and rinsed 
2 cans of northern beans, drained and rinsed
1 can of kidney beans, drained and rinsed
1 yellow onion, diced
1/2 cup BBQ sauce 
3/4 cup ketchup 
1 tablespoon Worcestershire sauce
1 tablespoon mustard
1 teaspoon chili powder 
1 tablespoon apple cider vinegar 
1/2 cup maple syrup 
1/4 cup molasses or 6 tablespoons brown sugar
1 14.5 oz can of chicken broth or a tad over 1 3/4 cups, if you have your chicken broth in a 32 oz container 
1 lb bacon, cooked and cut into bite size pieces 
2 lbs of sausage, cut into bite size pieces 

Directions: 

In your crockpot add the beans then the rest of the ingredients except for the sausage and stir. Place the sausage on top and cover. Cook 6-8 hours on low or 4-5 hours on high. Stir in the sausage right before serving. Yum Yum!