Slow Cooker Smoky Apple Butter Ribs

I've been using my slow cooker a lot more these days, on average at least one if not two days a week. There are certain types of foods that are perfectly suited for the slow cooker, soups, stews and meat. These ribs become tender after the long cooking time. This recipe creates perfect, tender delicious ribs. They are flavored with a slight hint of smoke and a sweetness from the apple butter. Be careful with the liquid smoke, too much can overpower the dish!



Crock Pot Smoky Apple Butter Ribs
Recipe adapted from Crock Pot Recipe Exchange

3 lbs boneless pork country-style ribs
¾ teaspoon salt
½ teaspoon pepper
1 medium onion sliced
½ cup of apple butter
2 tablespoons packed brown sugar
1 tablespoon liquid smoke
2 cloves garlic, finely chopped
1. Sprinkle ribs with salt and pepper. In 3 ½ to 4-quart slow cooker, place ribs. Cover with onion slices. In small bowl, mix remaining ingredients, pour over ribs and onion.
2. Cover; cook on Low heat 8-10 hours.
3. Remove ribs from cooker; place on serving platter. Cover to keep warm.
4. Pour juices from cooker through strainer into 1 quart saucepan. Heat to boiling over medium-high heat; reduce heat to medium. Cook about 5 minutes or until sauce has slightly thickened. Serve sauce with ribs.

I am linking this to Tempt My Tummy Tuesday, Tasty Tuesday's and Tuesday's at the Table.

A Taste of Cabo!

We're back! We enjoyed a beautiful, relaxing week in Cabo. One my favorite things about traveling is the food! This has never been more true than on our trip to Cabo! We dined out six nights and every night was a delicious and unique dining experience.



I've never cooked much Mexican food. I can't wait to try and create some of the dishes we enjoyed during our visit. My favorites were chilaquiles and chiles en nogada (pictured above)!




The guys enjoyed a local cocktail, The Bulldog, at Maro's Shrimp House where we dined on some of the best lobster I've ever eaten.

Felix's where the salsa bar offers 40 kinds of salsa!

The breathtaking view from dinner at Sunset da Mona Lisa.

Disclaimer....iPhone picture.

Slow Cooker Salisbury Steak

I don't think I've had Salisbury Steak since I was a kid. It's one of those recipes I just never think of making. When I saw this recipe was a slow cooker version, why not give it a try? I added potatoes to the slow cooker because they seemed a natural with the steak and gravy. In looking at this picture, I wish I'd added some carrots or something for some color. Picture aside, this was delicious. The packaged onion soup gives the hamburger a great flavor, the mushroom soup and au jus make for a hearty gravy. Just add a veggie or salad and you have a perfect week night meal!

Slow Cooker Salisbury Steak
Recipe adapted from Christina's Taste Test Project
2 pounds ground beef
1 (1 ounce) envelope dry onion soup mix
½ cup seasoned breadcrumbs
¼ cup milk
¼ all purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup (I used cream of mushroom)
1 (1 ounce) packet dry au jus mix
¾ cup water

1. Mix together ground beef, onion soup mix, breadcrumbs and milk
2. Shape into 8 patties
3. Heat oil in large skillet over medium-high heat
4. Dredge the patties in flour to coat and quickly brown on both sides
5. Place browned patties in slow cooker, stacking like a pyramid
6. In a separate bowl, mix together cream of chicken soup, au jus mix and water
7. Pour over patties
8. Cook on low setting for 4 to 5 hours or until meat is well done

SUGGESTION: You can form and brown the patties ahead of time and store in the fridge until ready to use.

I am linking this to Foodie Friday at Designs by Gollum.

From The Good Life - Cabo

When the weather turned cold in Omaha, I changed my Thursday feature from In My Garden to From The Good Life. If you've never been to Nebraska, which I am guessing most of you haven't, you don't know the signs as you enter the state say "The Good Life". This Thursday, my blog is really from the good life.

We're enjoying beautiful weather in Cabo San Lucas, Mexico. We're vacationing with our good friends, Karen and Larry. Yesterday the guys went deep sea fishing. Larry caught the first blue marlin of the season on the boat they were on! Way to go Larry. Tim caught a 10 pound tuna. Stay tuned for a future sushi post!

This fellow joined them for a ride on the back of the boat as they headed back to the harbor.

Cream Cheese Enchiladas

If you purchase those rotisserie chickens at the store or roast your own chicken, this recipe is the perfect one for the leftover chicken. The flavors in this one are delicious. It's quick and easy to put together. I halved the recipe, it made the just the right amount for dinner, with leftovers for our lunches. I made the recipe as written but did bake it at 350 for 20 minutes covered and 10 minutes uncovered, to melt the cheeses.

Enchiladas De Pollo (Cream Cheese and Chicken Enchiladas)

Makes 20-24 enchiladas

Recipe from Paula Deen Courtesy of Tomatoes on the Vine

Ingredients:

4 large chicken breasts, roasted or boiled, skin and bones removed, meat shredded

One 8-ounce package cream cheese, at room temperature

One 10.75-ounce can condensed cream of chicken soup

Two 4-ounce cans diced green chilies, with juice

6 green onions, chopped, including green tops

20-24 four tortillas (7-inch diameter)

Two 10-ounce cans enchilada sauce

2 cups (1/2 pound) grated Monterey Jack cheese

4 cups (1 pound) grated sharp cheddar cheese

Sour cream, for garnish

Shredded lettuce, for garnish

Diced tomatoes, for garnish

Salsa, store-bought or homemade, for garnish

Directions:

1. Preheat the oven to 250 Degrees F. Spray two 13 by 9-inch casserole dishes with vegetable oil cooking spray.

2. Combine the chicken, cream cheese, soup, chilies, and green onions. Spoon 2 tablespoons of this mixture onto each tortilla and roll up.

3. Pour a very small amount of the enchilada sauce on the bottom of each casserole dish and tilt the dish so that the sauce covers the bottom. Place the enchiladas side by side on top of the sauce. When all of the enchiladas have been rolled and placed in the dishes, take the remaining enchilada sauce and pour it over the top of the enchiladas. Combine the Monterey Jack and Cheddar cheeses and sprinkle evenly over the casseroles.

4. Cover the dishes with foil and bake for 30 minutes. Uncover and bake for 10 more minutes. To serve, cut between the enchiladas and serve from the dish. Have bowls of sour cream, shredded lettuce, diced tomatoes, and salsa, for garnish.

I am linking this to Tasty Tuesday's and Tuesday's at the Table.

Pink Saturday - Vacation Time!

In February of 2007, in celebration of my 50th birthday, Tim and I went on Mexican Riviera cruise. One of the stops was Cabo. Having been there before, I knew we needed to make a stop at The Office. The Office is a very well known beach bar in Cabo. You can sit with your feet in the sand, drink a cold one and purchase trinkets from the vendors. I've always loved pink and couldn't pass up the pink cowboy hat. Does it really get any better? Sand, sun, cocktails and shopping!

As you read this, we're on a plane headed to Cabo for a week of sunshine, cocktails and relaxation. Happy Pink Saturday!

I am linking this to Pink Saturday at How Sweet the Sound!

Wild Rice Soup

There's something hearty and almost meaty (or so I tried to tell Tim) about Wild Rice Soup. When I told Tim I was making Wild Rice Soup, he said chicken and wild rice soup? I said no, besides the bacon, there's no meat in this recipe but aren't you happy it does have bacon it? Actually lots of bacon. This recipe called for 1 pound of bacon, I scaled it down to 1/2 pound. Seriously, a pound of bacon?!!

I cooked the rice for this in my rice cooker. It produced perfectly cooked wild rice in about an hour. I don't know about you but I always have trouble cooking rice on the stove top. I love the depth of flavor the red wine adds to this soup. Whenever we have a little leftover wine, I freeze it in ice cube trays. Then when I need a little wine, I just toss in a cube or two. Like many soups, this one is better on day two or even day three.


Minnesota Wild Rice Soup
Recipe Courtesy of Lana Right Here Right Now
4oz wild rice
1 lb bacon
3 T bacon grease
1/4 c chopped green pepper
3/4 c chopped celery
3/4 c chopped onion
2 cans chicken broth
3 cans cream of mushroom soup
1/4 c sherry or red wine, optional

Prepare wild rice as directed on package. While that cooks, fry bacon until crisp. Remove bacon to drain, then crumble. Reserve 3 T for soup. Saute pepper, celery and onion in bacon grease until soft. Add remaining ingredients and simmer on the stove for an hour or more (tastes better the longer it simmers).

I am linking this to Foodie Friday at Designs by Gollum , Souper Sunday at Kahakai Kitchen
and Fat Camp Friday at Mangoes and Chutney.