I know it may not sound sexy but I’ll tell you what, this was soooo easy and soooo delicious.
I woke up around 3:00AM to trim and season our holiday rib roast.
Normally I would carve the ribs off of the roast and then tie them back on with butchers twine. Many recipes call for the consumer to ask their butcher to perform this task which will aid in the carving once the roast is done.
I decided to remove the ribs cut them into individual beef ribs, season liberally with kosher salt, coarse pepper, onion powder garlic powder and paprika and toss them in the crock pot with a cup of beef stock.
On high for 2.5 hours then sauced and set to low for 4 hours they came out incredible.
Decided to season and toss the beef ribs from the roast in the crock pot for a mid-day snack. Seasoned with salt pepper garlic paprika and onion powder. 2.5 hours at high. 4 hours on low and topped with @traderjoes organic sriracha and roasted garlic bbq sauce. Couldn’t have been easier, couldn’t have been tastier!
When we had those single digit days just before the storm I had some chicken thighs but I wasn’t about to try to be outdoors manning the grill so I tried chicken thighs in the crock pot (well the crock pot and other things).
First I cooked a pound of bacon for breakfast for the family and left the bacon fat in the pan on the stove.
Then I pat dry all the chicken thighs with paper towels and lightly seasoned them with salt and pepper.
Next tossed them a couple of minutes on each side in the pan of bacon fat to crisp up the skin.
After that I chopped up a couple of cloves of garlic and put the chicken thighs in the bottom of the crock pot and again seasoned with salt pepper and tossed in teh garlic and then covered with store bought Thai Peanut sauce.
No braising liquid is needed as the chicken thighs throw plenty of fat as it renders down.
I also had a couple of strips of bacon left over from earlier so I placed them on top of two of the thighs.
On high for 3 hours.
Next remove and place on a foiled cookie sheet and under the broiler for three minutes to crisp up the skin.
For these cold days after shoveling nothing better than some warm, hearty chili.
1 1/2 pounds lean ground beef
1 onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
2 jalapeno peppers, finely chopped
4 garlic cloves, minced
1 (16-ounce) can red kidney beans, rinsed and drained
1(16-ounce) can black beans, rinsed and drained
2 (14-1/2-ounce) cans diced tomatoes
1 small can of tomato paste
2 to 3 tablespoons chili powder
1 teaspoon salt
1 teaspoon crushed black pepper
1 teaspoon red pepper flakes
1 teaspoon ground cumin
2 tablespoons tabasco sauce
4 strips bacon
dollop of sour cream
3 cheese mexican blend
1/3 cup chopped green onion
First off cook up your bacon in a cast iron skillet and chop them into half inch strips once finished and place in the crock pot.
Next add your chopped onion, peppers, garlic over medium high heat until the onions are translucent. Add those to the crock pot.
Add the ground beef to the cast iron skillet and brown it up, then add that to the crock pot with the rest of the ingredients except the mexican three cheese blend, sour cream and chopped green onion to garnish after the chili has finished in the cock pot.
Cook on slow for 4-5 hours in the crock pot, garnish with the shredded three cheese mexican blend, chopped green onion and a dollop of sour cream.