I decided to repost this Slow Cooked Lamb Riblets Recipe because it didn’t receive the recognition that I think it deserved when it was first appeared last year.
Besides it would make a perfect weekend meal and a great change from all that leftover turkey from last week – which by the way should have all been eaten or trashed by now.
For this post, I had just recorded my first #BrunchwithBlakePeriscope broadcast, however, it is no longer available. Which is why I now only livestreamed on Facebook because the videos last forever as well as the videos on my YouTube channel which I need to get back to making.
This Crock Pot recipe was made with Lamb Riblets which are smaller than lamb ribs and they were purchased at Shoprite. I have found Shoprite to have the best variety of meats especially cuts of lamb, but feel free to shop around.
Lamb is such a versatile meat and we actually prefer it to beef even though we don’t eat much red meat at all.
Most people prefer to bake lamb in the oven however, I wanted to try slow cooking them and was glad because they turned out to be very tender – fall off the bone tender and very tasty too!
Lamb is also a cleaner cut of meat, healthier than beef and leaner but less flavorful so you can choose any type of sauce or marinade as it will not overpower it.
2 packages of Lamb Riblets
1 bottle of Marinade
1/2 cup onions – diced
1 cup carrots – matchstick style
Brush each lamb riblet with a little Extra Virgin Olive Oil, you can also sprinkle any additional seasoning as preferred. Place 1 entire package of riblets into the Crock Pot, cover with half of the diced onions and carrot sticks, then add the second pack and cover with remaining onions and carrots.
Pour entire bottle of marinade of your choice, I used Delmonico’s Restaurant Spiced Apple.
Cover and slow cook on low for 6 hour or on high for 4 hours.
Serve with your favorite starch, over rice or noodles and of course with a fresh vegetable, I chose Kale. As a side note: you can use Slow Cooker bags for easier cleanup, however, I prefer to spray the inside with a Cooking Spray or you can use a paper towel to wipe the inside with a vegetable or canola oil.
I love my Crock Pot and use it not only to save time in the colder months but also in the summer, especially on Sundays. I can prepare a meal before I leave for church and by the time I get home there’s nothing to do but relax until dinner is done.
Thanks to Jennie-O I was able to create a Slow Cooked Turkey Cacciatore that the entire family enjoyed.
1 – Jennie-O Turkey Tenderloin – sliced
6 – Sweet Peppers – sliced
1 – Medium Onion – sliced
2 – cans diced tomatoes
2 – tsps of minced garlic
Parsley or Italian Seasoning (optional)
Angel Hair Pasta or Rice
Wipe inside of Crock Pot with Olive Oil, use a paper towel
Slice Turkey Tenderloin into 8 equal slices
Add peppers, onions, diced tomatoes, garlic and seasonings
Cover and cook on low for 6 hours or high for 4 hours
Serve over Angel Hair Pasta or Rice
*Disclosure – I am a member of Jennie-O Switch To Turkey Club and received this product in exchange for an honest review. All opinions are 100% my own.
Football Sunday should be filled with family, fun and food but that doesn’t mean you have to be stuck in the kitchen all day long prepping the meal. Some Sundays before heading to Church I’ll fill the Crock Pot with chicken breasts or thighs, add a sauce then top with some frozen veggies so that when I get home, I can sit back and relax with my son and hubby.
I am not a football fan so while they are watching the game I can read the Sunday paper or work on my blog but usually I am sitting back enjoying the aroma coming from the Crock Pot in the kitchen. Last month before the game between the Eagles and the Giants#FlyEaglesFly (BTW The Eagles beat the Giants 27 to 7!) I used a package of McCormick Slow Cookers Sweet and Smokey Pulled Chicken seasoning and 4 chicken breasts to create these awesome slow cooked chicken sliders with homemade coleslaw.
1 package McCormickSlow Cookers Sweet and Smokey Pulled Chicken
1 cup ketchup
1/2 cup brown sugar
2 lbs of chicken breasts
According to package instructions, mix together McCormick seasoning, ketchup and brown sugar. Put chicken breasts into Crock Pot and cover with mixture and cook on high for 4 hours.
If you want to give it a little kick, add some Tabasco or Hot Sauce. After chicken has cooked, shred it using two forks then put some onto slider rolls and top with cheese or coleslaw.
I made my coleslaw using a 1/2 package of pre-made Classic Coleslaw, to which I stirred in a little mayonnaise, Apple Cider vinegar and a sprinkling of sugar then topped each slider which gave them a crispy crunch.
Chicken Sliders Served with Hot Apple Cider
I am glad that McCormick finally came out with a Pulled Chicken seasoning pack as I had previously used the Pulled Pork seasoning however, I found it to be a bit overwhelming for chicken.
Have you tried any of the McCormick Slow Cooked Seasonings?
In celebration of my 54th Birthday last month and in anticipation of Crocktober I wanted to try a new Crock Pot recipe. I found one online at Billy Parisi’s website and put my own little twist onto it to make this easy and inexpensive meal which was by far more flavorful than I anticipated.
Cook the chicken thighs in a little olive or vegetable oil until browned, as this will add more color and flavor to the dish.
Put all ingredients into a slow cooker coated with cooking spray and cook on low for 6 hours or high for 4 hours. Before serving sprinkle on a little salt and pepper to taste then serve over cooked brown rice and garnish with Feta cheese.
This was such a flavorful dish that both my son and I went back for seconds and it was more than enough for leftovers for the following day.
I like it because for the little ones that can’t cook it’s a perfect breakfast to make for Mom on Mother’s Day. However, if you’re a Mom that likes to wake up to something hot (not dad), and a little bit more filling, (not dad) then try this recipe for a Slow Cooked Breakfast Casserole, it’s easy to make and cooks itself overnight.
1 – 12 oz package frozen hash browns
1 – package breakfast sausage, cooked and crumbled
12 oz shredded cheese
6 – *scallions chopped
1/4 cup milk
1/4 tsp garlic powder
1/2 tsp pepper – a few more dashes when layering the hash browns
I purchased Jimmy Dean fully cooked turkey sausage and *Safeway brand frozen potatoes with onions and green peppers so I didn’t use the scallions. I originally made this back in December after seeing the recipe on Brown Eyed Baker’s blog. Like she said, it was hard to stay asleep because around 5:00 am, the smell and aroma that generated from the kitchen woke me up!
On Saturday night’s I’m usually up late watching television and working on my blog, so this is a perfect recipe to start late for an early morning Sunday breakfast.
After spraying the crock pot with cooking spray, layer 1/3 of the hash browns, sprinkle on some pepper, add 1/3 of the sausage then sprinkle on some cheese. Repeat until all ingredients are used making sure the last layer is the cheese.
In a large bowl or measuring cup, whisk together the eggs, milk, garlic powder, and pepper. Pour this over the hash browns, sausage and cheese in the crock pot.
Slow cook on low for 6-8 hours – try to get some sleep because the smell will definitely wake you up before your alarm clock does!
Pour a cup of coffee or tea then enjoy your early morning breakfast casserole in bed! What do you think, is this something you would enjoy waking up to?
HAPPY MOTHER’S DAY!
Don’t forget to come back at 6:00 p.m. for the #WWDParty!
Hello Friends and Welcome to Slow Cooker Saturday!
The leaves are falling, there’s a crispness in the air; the daylight hours are shorter yet my commute remains long, which is why I love Crock Pot meals. If you are heading to the grocery store this weekend to stock up on milk, bread and eggs why not grab a few other ingredients and make this slow cooked meal ~Teriyaki Ribs
3 lbs of Beef Short Ribs
1 Cup Carrots – Baby or full, peeled and diced
1 cup Butternut Squash, peeled and cubed
2 Bottles of Stir Fry Sauce
1 package of fresh mushrooms
Dice the carrots, Butternut Squash and make sure to wash the mushrooms thoroughly.
Spray Crock Pot with Cooking Spray for easier cleanup, or use a Slow Cooker Liner, put in short ribs then top with carrots, squash and mushrooms.
Add 1 cup of water
Cover and cook on low for 6-8 hours depending on Crock Pot.
Serve over white or Jasmine Rice and you’ll have a complete, hearty meal for four with leftovers.
This week’s Friday Foodie Feature is Slow Cooked Gumbo
Now there were a lot of ingredients to this dish and I only made it because it was a snow day, and it was listed as one of the Super Foods for Seniors.
1/4 cup vegetable oil
1/4 cup flour
1 package of frozen peppers and onions
3 medium celery stalks, chopped
2 lbs skinless, boneless chicken thighs cut into chunks
1 package frozen Okra
4 small ears of frozen corn
1 1/2 cups of Chicken Broth (or use boullions in warm water)
1 package Turkey Sausage
1/2 tsp Cayenne Pepper
1 package 10-20 count frozen shrimp – shelled and deveined
White rice for serving
I purchased the wrong type of shrimp, make sure to get them deveined otherwise you will be removing shells as you eat them. I also wanted to try Crawfish so I purchased a bag from Walmart and added a few to the Gumbo.
If using fresh veggies, dice them into small bite sized pieces
In a 6 -qt saucepan, mix oil and flour on low heat, whisking until brown
To the mixture add the chopped/frozen veggies stirring to coat
Cut chicken and sausage into chunks
Put veggie mixture into Crock Pot
Add chicken, sausage, okra and corn, then pour in broth. Sprinkle cayenne pepper, cover and cook on low for 6 hours or high for 4 or until chicken is cooked thoroughly to 165~.
Once chicken is cooked, add shrimp and crawfish, if you want, thaw shrimp and crawfish in a cold water bath. If cooking on low, increase to high until shrimp and crawfish are done – approximately 10-15 mins.
Today’s Friday Foodie Feature is Slow Cooked Chicken Cacciatore and Strawberry Shortcake in a Glass, a dessert inspired by Modern Christian Homemaker from last week’s #WWDParty.
I hope you are enjoying your Valentine’s Day, perhaps you received Roses at work and are the envy of all your cubicle mates, or maybe were awaken to an early morning DELIGHT followed up by a bountiful breakfast, no matter what it was, I hope you left some room for a little dessert!
This week’s Slow Cooked meal is Chicken Cacciatore, another easy breezy Crock Pot Meal.
4 bone in chicken thighs – skin removed
4 chicken drum sticks – skin removed
1 can of Italian Style diced tomatoes or sauce
1 Package of Mushrooms or jar of whole mushrooms drained
1 teaspoon of Italian seasoning or oregano leaves
1 package of frozen onion and peppers (fresh if prefer)
1 tsp of minced garlic
1/4 cup water
2 tablespoons all-purpose flour
Linguine or fettuccine or spaghetti pasta
Remove the skin from the thighs and drumsticks which is the worse part of this recipe, next time I will buy skinless chicken! If using fresh mushrooms, wash to remove excess dirt.
Spray Crock Pot with Cooking Spray for easier clean up then put chicken, veggies, tomatoes, garlic and seasoning into the pot.
Cover and cook on low for 6-8 hours depending on Crock Pot model
About 15 mins before serving, prepare pasta according to box directions and remove chicken and veggies from Crock Pot. Place in a serving bowl and cover to keep warm.
Mix flour and water in a small bowl, then add to the liquid in Crock Pot and let cooks for 5 to 10 minutes so it can thicken, then pour over chicken and veggies.
Now on to the best part of dinner – Dessert!
Break up a dessert cake putting a few pieces into the bottom of the glass, add some strawberries, a few more pieces of the dessert cake, 1 container of chocolate pudding and top with whipped cream … WhaLaa – Dessert is Done!
Enjoy your dinner and dessert!
PS – if you are not too tired or busy later, come back at 6:00 to join the #WWDParty for more Valentine’s Day Sweet Treats!
This was my first attempt at making chili using chicken instead of ground beef or ground turkey, and using white beans instead of red kidney or black beans…the verdict is FAIL!
Personally, I like my foods spicy especially chili, but this recipe although was good, was too bland for even my men. I added hot sauce but it still didn’t jazz it up, so if you like chili with no kick, this one is for you!
4 medium frozen chicken breasts
1/2 bag small white beans
1 large can of diced tomatoes
1 package Chili Seasoning
1 cup of water
Rinse the beans under cold water and drain, mix Chili Seasoning into a cup of water.
Coat Crock Pot with Cooking Spray
Add frozen chicken breasts and beans
Pour in Chili Seasoning Mix
I added more water to cover the beans so they wouldn’t burn. This may have watered down the seasoning causing it to taste bland. I should have used two packages of Chili Seasoning.
Pour in diced tomatoes
Cover and cook on low for 8 hours
It looked better than it tasted…but hey, I tried!
Have you ever made White Chicken Chili, how did you make it?