tag:blogger.com,1999:blog-3002231407066128476.post347089491097144735..comments2023-10-29T10:32:05.581-06:00Comments on The Shipp Family 2022: Why, Yes! I Actually DO Cook! ... Sometimes.Alex and Familyhttp://www.blogger.com/profile/00933381407783606777noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3002231407066128476.post-46033773716717151832012-03-13T20:02:47.732-06:002012-03-13T20:02:47.732-06:00we love love love mels kitchen cafe. her blog is f...we love love love mels kitchen cafe. her blog is full of amazing recipes.Emilyhttps://www.blogger.com/profile/09264326167753248057noreply@blogger.comtag:blogger.com,1999:blog-3002231407066128476.post-65093709246705867642012-03-07T16:54:39.639-07:002012-03-07T16:54:39.639-07:00Country Style Ribs
1 package of boneless country ...Country Style Ribs<br /><br />1 package of boneless country style pork ribs<br />2 bottles of Bullseye or Kraft BBQ sauce (I only stick to these 2 brands for this recipe)<br /><br />Boil ribs in pot for 20 minutes. Pat dry.<br /><br />Line 9x13 pan completely with plenty of excess foil. Cover bottom of lined pan with bbq sauce. Place ribs in the pan in a single layer. Pour bbq sauce over ribs, making sure that no meat is left uncovered in sauce(Use a brush or spoon to cover the ribs completely.) Wrap a layer of foil directly on top of and around the ribs in pan so that they're close to being air tight. Keep using pieces of foil to ensure that no air can get in or out of the foil package. (This is the most crucial step. It will make the ribs tender, whereas if they're not sealed properly they'll end up tougher).<br /><br />Bake at 275 or 300 for 3 hours. This is seriously easy and soooooo delicious. But you may want to have lots of napkins available while eating them.... :)Heather Macbethhttps://www.blogger.com/profile/06025957812501375168noreply@blogger.comtag:blogger.com,1999:blog-3002231407066128476.post-72983553078429323622012-03-03T22:40:10.645-07:002012-03-03T22:40:10.645-07:00I found this: http://www.cdkitchen.com/recipes/rec...I found this: http://www.cdkitchen.com/recipes/recs/80/Chicken_Wings55808.shtml and changed it around a bit. The actual recipe is probably a lot better, but what I did was put the chicken in the crock pot (I used tenders) with the soy sauce-yellow mustard mixture (no brown sugar) poured over. I used a ton of soy sauce, though, and less mustard (trying to achieve more of an asian-y flavor?). Added fresh diced pineapple in the last half hour of cooking. Served with steamed brown rice and green beans (broccoli or peas would have been good, too). This wasn't anything close to the real thing, but it did at least help to push away my craving for ridiculously unhealthy Chinese takeout. :)Katiehttps://www.blogger.com/profile/00780442407402133968noreply@blogger.comtag:blogger.com,1999:blog-3002231407066128476.post-10255188052661645652012-03-02T18:13:30.544-07:002012-03-02T18:13:30.544-07:00I've been looking for a good pork chop recipe,...I've been looking for a good pork chop recipe, thanks! I'm going to try yours! I'm into cooking right now as well and have posted some recipes on my recipe blog, so if you're in need of any ideas feel free to check it out. (carlysrecipes.blogspot.com) And keep posting if you stumble on more good recipes- I'm always looking for more!Carlyhttps://www.blogger.com/profile/03396365961139213865noreply@blogger.comtag:blogger.com,1999:blog-3002231407066128476.post-13302231857090827452012-03-02T15:39:30.969-07:002012-03-02T15:39:30.969-07:00Good for you!!! A couple thoughts from a foodie as...Good for you!!! A couple thoughts from a foodie as I was reading... <br /><br />1) The best way to make roasted potatoes is to par-boil (just boil until barely tender before you bake them) - it guarantees that they get cooked through before getting roasted. So much easier - but it does dirty an extra pan. <br /><br />2) Bland usually means there's not enough salt. (That dish looked like a cream based dish - anything dairy based usually requires a LOT more salt than you would think!) You can also try strong spices like curry or red pepper flakes, a richness with butter or cream, or a punch of acid with lemon juice or vinegar. <br /><br />3) The best way to keep yourself from thinking too hard about what to eat is to pick one day per week (my day is Saturday), at a time when you are hungry (before lunch is usually my best time), and go through your Pinterest recipes, recipe books, blogs, etc. to find recipes for the week that interest you. Make a menu (I did a mommy-blog style menu board so I don't forget what we're having - it helps me to remember what day we're having what, so I don't forget to thaw meat or throw everything in the crock), write down the groceries necessary as you go (I usually write everything down, then go through my fridge and mark off what I already have), then head to the grocery store. Your bill will be less, you have a planned out menu, you don't have to grasp at straws when dinnertime hits, and you are more likely to pick out the recipes you really want when you're hungry. Don't forget to plan in leftover days. :) You can also use one day a week to chop up some veggies all at once so when it comes time for dinner your prep is cut down significantly - dinner goes a LOT quicker for me this way. <br /><br />4) I TOTALLY make green beans the same way - even as a food freak! I just add some chopped onion but that is my absolute favorite way to eat green beans - I like it better than even fresh! Oh but I don't drain them and add back water - I cook them in their liquid, but I'm sure that your version is lower sodium.<br /><br />5) A pinterest trick for shredding chicken that TOTALLY works - take the warm chicken breasts, throw them (warm) in your kitchenaid with the paddle attachment, turn on, and it will shred almost instantly. Pretty amazing and SO much easier!<br /><br />6) If you want the most delicious spaghetti I've EVER had (and I'm not joking), and something that you don't need fresh herbs for, try McCormick's Thick and Zesty spaghetti seasoning packet. All you need is that, tomato paste, and some water - it makes the most delicious spaghetti sauce and it's a total no brainer! I've never had a canned sauce or a from-scratch sauce that I thought compared. You can also keep some frozen garlic bread or cheese bread on hand to make it a complete meal!<br /><br />I have TONS of delicious recipes... I'm working on posting all of them on my food blog (foodlovekitchen.blogspot.com), but if you want some of them quicker, shoot me an email or FB message and I'd be happy to pass them along!okhttps://www.blogger.com/profile/00198024563381995854noreply@blogger.com