Originally from New Orleans, LA, Hurricane Katrina blew us up to East Tennessee in 2005.
Simply put, I just love to cook. Expirimenting and creating is the therapy that relaxes me.
Learning from so many other talented bloggers challenges me to cook outside of "my comfort zone". It also challenges my family, especially my children, the Homegirlz. They now know there's more to life than chicken nuggets and French fries.
The lucky winner of the $100 gift card from the Dinner@ 6 Giveaway is Susitravl from Mad for Mexican Food. Congratulations Susitravi!!! Please email your mailing/contact information to me ASAP.
Here is Susitravl's favorite six ingredient recipe:
2 lb boneless, skinless chicken breasts
2 T. chili powder
1 t. cumin
1 jar salsa
2 limes, halved
1/2 bunch cilantro
Place the chicken breasts in the crockpot, cover with spices (I mix them into the salsa) and salsa. Squeeze the juice from the limes on top and throw in the limes (discard limes before eating). Toss the cilantro on top and cook on low for 7-8 hours.
Can be used for chicken tacos or burritos.
Slow Cooker Ribs
The weather is gorgeous, we've been steadily working in the yard all day long, trimming, planting, mulching. I’m ready to head inside, clean-up, pour a glass of wine and sit outside on the back deck and relax.. I'm also ready to sit down to some real food. I remembered that just before I headed outside this morning, pot of Beef Short Ribs in the crock pot. Now, my mouth was watering for them. This doesn’t have to be just a fantasy—follow this recipe and you can whip up a pot of your own whenever you want!
3 pounds trimmed beef short ribs or pork baby back ribs
1 tablespoon vegetable oil
4 cups low sodium beef stock
4 carrots (2 cups) cut into 2-inch chunks
3 large Yukon Gold potatoes
1/2 Vidalia or Spanish onion, (leave whole)
2 tablespoons honey
1 teaspoon red pepper flakes
6 tablespoons AP flour
1/2 cup chopped dried apricots, soaked and softened
1/2 lemon juiced
Combine all of the ingredients for the rub in a small bowl. Rub the mixture evenly and thoroughly onto the ribs with your hands.
Then, in the tablespoon of vegetable oil, sear the ribs in a large sauté pan over high heat until they brown completely on all sides, which should take roughly 10 minutes.
Transfer the ribs to the slow cooker. Remove all of the oil from the pan (save the brown bits!) you used to brown the ribs and deglaze the pan with 3-1/2 cups of beef stock, scraping up the brown bits. Pour the broth, plus the carrots, potatoes, onions, honey, and pepper flakes to the ribs in the slow cooker. You can cook on high for 3-1/2 hours or the method I prefer, cook them on low for 6 hours until the ribs become fork-tender.
Discard the onion and strain the fat from the surface of the sauce. Then whisk the flour and the rest of the stock together in a large measuring cup or medium sized bowl. Once completely blended, pour it into the slow cooker and stir to combine. Add the chopped up apricots. Simmer the sauce for another 30 to 45 minutes.
Right before serving squeeze the lemon over the pot and stir the juice into the sauce and simmer for a final 30 minutes.
You can either serve it plain or over some steamed rice.
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