Showing posts with label barbecue. Show all posts
Showing posts with label barbecue. Show all posts
Sunday, March 22, 2015
Maple Barbecue Beef Slow Cooker Recipe
Oh sure, they eat really really really well during recipe-testing, but when they are in the midst of edits and the kitchen table has papers stacked where dinner dishes should be, they sometimes forget all about dinner.
In this case, its a good thing, because I made up a pretty phenomenal beef dinner using only the odds and ends of stuff I had in the house because I may have (accidentally) forgotten to go grocery shopping.
The Ingredients
serves 4
2 pounds frozen solid and maybe even frostbitten stew meat
1/3 cup soy sauce (LaChoy is gluten free)
1/3 cup maple syrup
2 tablespoons dried onion flakes (or 1 large onion, peeled and diced. We didnt have any.... gah.)
2/3 cup beef broth
The Directions
Use a 4 or 6-quart slow cooker. Your food will cook a bit faster in a 6-quart because its not as filled -- thats okay, just check it after 7 hours.
Dump everything into the pot. Because my meat was frozen, I didnt have the opportunity to stir it. No worries.
Cover, and cook on low for 8 to 10 hours, or on high for about 5 or 6 hours. If you are home during the day and can stir it once to disperse the ingredients, go ahead and do so after a few hours. If you are not home, dont worry about it. Just stir well before serving.
Your meat is finished when it can break apart with a spoon. Serve with mashed potatoes and/or roasted vegetables (pictured is roasted carrots from my moms garden and sweet potatoes tossed with olive oil and sage).
The Verdict
Major winner. I was actually sweating bullets the day I put this into the pot because I couldnt take the time to leave to go get dinner-type-food and I had thrown away all the chicken in the house because of the recall. I needed to use the stew meat up, and I wanted to finish up the broth before it went bad.
Everything about this worked -- the maple played nicely with the salty soy sauce to create a beautiful barbecue-teriyaki sauce. Now that I know this works so well, Im going to be using it more often instead of leaning towards honey or brown sugar. What a nice surprise!!
~~~
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Happy Slow Cooking!!
Friday, March 20, 2015
Apricot Barbecue Wings Slow Cooker Recipe
I know Ive written about my love for all things wings before, but Im going to again.
sorry. youre just going to have to deal.
I dont usually get cravings for chocolate, or salt, or ice cream, or anything else many people claim to crave. I instead get an itchy feeling on my tongue and my brain just begs for buffalo wings.
The Ingredients.
serves 8
3 pounds chicken wings (I usually leave the wing joints on because Im terribly lazy)
1 cup prepared barbecue sauce
1 (18-ounce) jar apricot preserve
1 teaspoon dry mustard powder
1 tablespoon Tabasco sauce (not pictured)
The Directions.
Use a 6-quart slow cooker. Spread the wings out on a large cookie sheet and bake in the oven for about 10 minutes at 400 degrees. This browns the skin and keeps it from getting terribly slimy in the crock. I do think this is an important step, even though I loathe cooking before I cook.
Put the hot wings into your cooker. In a mixing bowl, combine the barbecue sauce, apricot preserve, dry mustard, and Tabasco sauce.
Cover and cook on low for 5 hours, or until the chicken is cooked throughout but still attached to the bone.
The Verdict.
I made these wings while home alone with the baby. And I accidentally ate all except for the 3 I saved for the rest of the family to try.
I didnt set out to eat them all, it just sort of happened. It might have been because I was glued to a Keeping Up With the Kardashians marathon...
more wingy goodness:
buffalo wing soup
buffalo wing lasagna
buffalo chicken dip (LOVE this!)
teriyaki wings
sweet and spicy wings
Thursday, March 12, 2015
Slow Cooker Recipe for Pulled Pork with Low Sugar Barbecue Sauce
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| Just make the barbecue sauce with all Stevia or Splenda and you can enjoy this pulled pork for Phase One! |
(I'm afraid that breaking my arm three weeks ago put a crimp in any plans I had for a special round-up of Superbowl Recipes, but I decided I should at least end our A Month of Daily Phase One Recipes with some Phase One ideas that would work for Superbowl parties. And as long as you skip the optional brown sugar in this low-sugar barbecue sauce and make it with all Stevia granulated sweetener or Splenda, this pulled pork is perfectly legal for Phase One.)
When I mentioned on Facebook that I was making a version of pulled pork with low-sugar barbecue sauce, I had people asking me to post the recipe. That didn't surprise me, since this is a classic American dish, but I do want to start by saying that one reason I decided to tackle this was because I find most barbecue sauce recipes to be too sweet, without enough complex flavor undertones. I wanted to see if I could come up with a version that would suit my preference for more savory flavors, so if you try this recipe, be prepared for a sauce with plenty of mustard flavor, smokiness, and spice, and just the barest touch of sweetness.
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