Baby Back Ribs w/ Mashed Potatoes and Mini Ears of Sweet Corn

June 26, 2018 at 5:18 PM | Posted in Bob Evan's, Green Giant, ribs | 2 Comments
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Today’s Menu: Baby Back Ribs w/ Mashed Potatoes and Mini Ears of Sweet Corn

 

 

For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin, Scrambled some egg Beater’s Egg Whites, heated up 2 Johnsonville Turkey Breakfast Sausage links, and had my morning cup of Bigelow Decaf Green Tea. Rain and passing thunderstorms today with a high of 86 degrees. Did some house cleaning for part of the day. Then went out in the shed and replaced some shelf brackets, had a couple that were broke and the other ones were about to break. For Dinner Tonight; Baby Back Ribs w/ Mashed Potatoes and Mini Ears of Sweet Corn.

 

 

When having Ribs I usually make my Crock Pot Pork Back Ribs, I changed it up today. I’ve seen Curly’s Ribs advertised and in the stores forever but had never tried them before tonight’s Dinner. I bought a package of the Curly’s Baby Back Ribs from the local Kroger the other day. First thing I liked was that these are a lot easier and quicker to prepare.

 

 

 

 

To prepare them, it couldn’t be easier; The package instructions – Heat the oven to 375 degrees F. Line a baking sheet with aluminum foil. Remove ribs from package and place on baking sheet; cover with foil. Bake 20-25 minutes.

I then I came across another way to bake them from the – Pass the Peas Please blog on blogspot, (http://passthegreenpeasplease.blogspot.com/2014/02/store-bought-favorite-curlys-hickory.html). Heat your oven to 300 degrees. Line a rimmed cookie sheet with foil. Place the ribs on the foil then cover the cookie sheet with foil. Place in the oven and cook for 3 hours. I went with this way to preapre them. I always like the low and slow way to prepare food! For extra Sauce I used Jack Daniel’s Honey Barbecue Sauce. For the last 1/2 hour of cooking time I pulled back the top foil and brushed on The Jack Daniel’s BBQ Sauce across the top of the Ribs. Put the foil back on and finished cooking them.

 

 

The Ribs came out incredible! Tender, flavorful, and bursting with that BBQ flavor! So Curly’s Baby Back Ribs is a very delicious and time saving way to have some Ribs! I had bought 2 packages of them, I have the other one in the freezer, to be used soon! Good job on the Ribs there Curly!!

 

 

 

 

 

For one side I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I just think Ribs and Mashed Potatoes were meant to be together. But being a Potato Lover I think Potatoes are meant for every meal!

 

 

 

 

 

For another side dish I boiled some Green Giant Mini Ears of Sweet Corn. It’s frozen Mini Ears of Sweet Corn and you just boil for 10 minutes and you have some of the Sweetest Corn you can find! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

Curly’s Baby Back Pork Ribs

Curly’s Authentic Hickory Smoked BBQ products are always pulled, never shredded, for true restaurant quality. We start with the best cuts of meat—absolutely no fillers—then expertly smoke our pork, beef, chicken and ribs for hours so that you can enjoy the cuts you crave in minutes. Look for Curly’s at your local grocery store!
We expertly smoke our ribs for hours so you don’t have to. Enjoy a juicy and unforgettable flavor experience with Curly’s Ribs.

https://curlys.com/products

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Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Lite)

May 29, 2018 at 5:14 PM | Posted in Crock Pot, Pork, ribs | Leave a comment
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Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Lite)

 

For Breakfast this morning I Scrambled a Couple of Eggs, heated up a couple of Johnsonville Turkey Sausage Links, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. Humid, rain showers late, and a high of 88 degrees outside. Plus we have a high Pollen count out so that tells me its a good day to stay in as much as possible. Idid have to go to local Kroger for a few items. Then stopped by McDonald’s to pick up Breakfast for Mom. I’m preparing Crock Pot Ribs for Dinner so I got those on early today. Then it house cleaning today. Dusted and Vacuumed. Then later repotted a couple of Herb Plants I got the other day. Tonight its Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Lite).

 


Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB ’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, Rib intoxicating!

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 


For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Lite Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.


Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.

https://en.wikipedia.org/wiki/Pork_ribs

 

Crock Pot Pork Back Ribs w/Savory Potatoes and Cut Italian Green Beans

January 20, 2018 at 6:03 PM | Posted in Pork, ribs | Leave a comment
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Today’s Menu: Crock Pot Pork Back Ribs w/ Savory Potatoes and Cut Italian Green Beans

 

 

 

To start my morning off I made my favorite Breakfast. I prepared some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. It was 37 degrees this morning, above freezing to start the day! We had a high of 45 and it was partly cloudy. After Breakfast I started a load of laundry and then went to McDonald’s to pick up Breakfast for Mom and Dad. Cleaned the house,dusted and vacuumed. Later on went up and had the car washed. The Car Wash was making a fortune, cars were lined up all over. Tonight its Crock Pot Pork Back Ribs w/ Savory Potatoes and Cut Italian Green Beans

 

I purchased the Ribs at Meijer Tuesday afternoon. Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, Rib intoxicating!

 

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

For one side dish I prepared the Little Potato Co. Savory Herb Potatoes. We love these! The Potatoes come in a microwavable tray. Just pop the tray in the microwave for five minutes and mix in the seasoning pack and you have a nutritious and tasty Potato Dish. These are definitely a good item to have in the pantry! So easy to prepare and no clean up.

 

 

 

 

For another side dish I heated a can of Allens Cut Italian Green Beans. To prepare them just empty the can into a small sauce pan and simmer until heated. I love the taste of these, just season with a bit of Sea Salt and it’s ready! Love all Beans! For Dessert later a Jello Sugar Free Dark Chocolate Pudding..

 

 

 

 

 

Baby back ribs served with fries and cornbread

Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.

https://en.wikipedia.org/wiki/Pork_ribs

 

 

 

 

 

 

 

 

 

 

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Lite)

October 20, 2017 at 5:02 PM | Posted in Bob Evan's, Pork, ribs | Leave a comment
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Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Lite)

 

 

To start my morning off I made my favorite Breakfast. I prepared some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. I’m ready to start my day! Our beautiful streak of weather continues. A bit warmer out today, 75 degrees and sunny! I got my cart out and continued with some yard work this afternoon. I borrowed the neighbors power sprayer and power washed the deck and driveway. Then swept out the shed and straightened it up. Later on just rode around the neighborhood on my cart. I purchased a couple of packages of 1/2 Rack of Pork Loin Back Ribs from Meijer Wednesday and having them for Dinner tonight. Mom and Dad love Ribs, as do I! Tonight its Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Lite).

 

Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB ’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, Rib intoxicating!

 

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Lite Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Baby back ribs served with fries and cornbread….

Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.
https://en.wikipedia.org/wiki/Pork_ribs

Crock Pot Pork Back Ribs w/ Mashed Potatoes and Texas Toast (Lite)

October 10, 2017 at 5:00 PM | Posted in Bob Evan's, Pork, ribs | Leave a comment
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Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes and Texas Toast (Lite)

 

 

 

I was starving this morning so I wanted a full Breakfast! So for Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off! One delicious Breakfast! Did some yard work before the rain showers moved in for the day. For Dinner tonight – Crock Pot Pork Back Ribs w/ Mashed Potatoes and Texas Toast (Lite).

 

 

 

I purchased a 1/2 Rack of Pork Loin Back Ribs from Meijer yesterday and having them for Dinner tonight. Mom and Dad wanted Steak from the Outback Steakhouse, so I placed a delivery order for them for their Dinner.

 

 

 

Last night before I went to bed I put half rack in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge.

 

 

 

 

Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the rack in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, Rib intoxicating!

 

 

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. I would like to thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Then I also baked a couple of slices of New York Bakery Lite Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Baby back ribs served with fries and cornbread

Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.
https://en.wikipedia.org/wiki/Pork_ribs

 

Crock Pot Pork Back Ribs w/ Potato Casserole and Vegetarian Baked Beans

August 22, 2017 at 4:57 PM | Posted in Bush's, Crock Pot, Idahoan Potato Products, Pork, ribs | Leave a comment
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Today’s Menu: Crock Pot Pork Back Ribs w/ Applewood Smoked Bacon Potato Casserole and Vegetarian Baked Beans

 

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off! One delicious Breakfast!

 

 

 

Not long after Breakfast I started to prepare our Dinner tonight – Crock Pot Pork Back Ribs w/ Applewood Smoked Bacon Potato Casserole and Vegetarian Baked Beans. I prepared the Ribs early so we could take a big plate of everything to Dad over at the rehab center. 92 degrees and humid outside today. Did some yard work after Breakfast before it got too hot out there. All caught up with work and cleaning so I took a mid day nap. I haven’t slept good the past few nights, real restless for some reason. So for Dinner tonight its Crock Pot Pork Back Ribs w/ Applewood Smoked Bacon Potato Casserole and Vegetarian Baked Beans.

 

Mom and Dad’s favorite meal is my Crock Pot Pork Back Ribs and they both have been wanting some Ribs. So Ribs it is for dinner tonight. picked up a package at Meijer yesterday, they always have top quality Pork. And these were some Pork Back Ribs, 4 1/2 lbs. worth! Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and put each half in a Hefty Gallon Plastic Bag then seasoned them with JB’s Fat Boy All Purpose Rub and then covered the Ribs in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge.

 

 

Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/2 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put them in the Crock Pot where I let them cook and simmer, on low, for about 7 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, Rib intoxicating!

 

 

 

After 7 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. I would like to thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

For 1 side I prepared Idahoan Applewood Smoked Bacon Homestyle Casserole. I’ve made these a few times now and like the other Idahoan dishes there a breeze to prepare and a delicious Potato Dish. And like he others this turned out fantastic! Very well seasoned, and you can taste that Applewood bacon flavor. Full description and recipe directions are at the end of the post.

 

 

 

For another side I prepared some Bush’s Reduced Sodium Vegetarian Baked Beans. I had these sometime back and fell in love with the flavor and taste of the Vegetarian Beans! Only 130 calories, 0 fat, and 24 net carbs per serving. To prepare the; just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Beans! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

Idahoan Applewood Smoked Bacon Homestyle Casserole
The saying is “everything is better with bacon” and we couldn’t agree more. That’s why we incorporated Applewood Smoked Bacon in with our rich cheesy sauce for this homestyle casserole that is sure to become a family favorite.

Oven Preparation
Preheat oven to 450°F. Combine potatoes and sauce mix in 1 1⁄2-quart baking dish.
Stir in 1 1/2 cups boiling water, 1/2 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
Bake uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling). Remove from oven and let stand a few minutes before serving.
Baking Notes: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min.
Stove Top Preparation
Heat potatoes and sauce mix, 1 1/2 cups hot water, 1/2 cup milk, and 1 1/2 Tbsp. margarine or butter to boil in 2-quart saucepan over high heat, stirring occasionally. Watch carefully to avoid boilover.
Reduce heat, then cover and simmer 15 minutes, stirring occasionally, until potatoes are tender and sauce reaches desired consistency (sauce will thicken slightly when cooling).
Remove from heat and let stand a few minutes before serving.

Nutrition Facts

Amount Per Serving Unprepared Prepared
Calories 100 150
Calories from fat 5 50
% Daily Value*
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 680mg 28% 30%
Total Carbohydrates 20g 7% 7%
Dietary Fiber 2g 4% 4%
Sugars 2g
Protein 2g
http://www.idahoan.com/products/applewood-smoked-bacon-casserole/

(Crock Pot Ribs) – Barbecue Rib Nachos

July 12, 2017 at 5:15 PM | Posted in Crock Pot, Nachos, Pork, ribs | 4 Comments
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Today’s Menu: (Crock Pot Ribs) – Barbecue Rib Nachos

 

 

Had a toasted Healthy Life English Muffin, lightly buttered, and a cup of my Bigelow Decaf Green Tea. Right after Breakfast Me and Mom headed to Jungle Jim’s Market in Fairfield. The most amazing grocery store you could ever be in! It’s tough going in and leaving with what you wanted, you always end up with more! We didn’t stay long though, we can’t leave Dad alone too long. Outside it is miserable! It’s sunny and 92 degrees with the humidity at 88%! So no outdoor activities today. Did a few things around the house and watched a couple of shows I had recorded. For Dinner tonight a new recipe, and one I was looking forward to try. Tonight its Barbecue Rib Nachos.

 

 

I came across this recipe on Facebook and could not wait to try it, Barbecue Rib Nachos! This has no choice but to be good, Ribs and Nachos, no choice! I purchased the Pork Back Ribs at Meijer yesterday. I’m using Meijer Pork Back Ribs. The Meijer Pork products always turn out great, very moist and tender. I’m preparing them the same way I always do Ribs, in the Crock Pot.

 

 

 

 

 

I started by Marinating the Ribs in JB’s Fat Boy HaugWaush BBQ Sauce. My favorite BBQ Sauce, I purchase this at Kroger. I Ribs came packaged as 1/2 Racks. First time I’ve seen 1/2 Racks like that, good idea though if you are just cooking for one. Plus it saves me time by not having to cut the Ribs, which I have to do to fit in the Crock Pot. So I put the Ribs into a gallon Hefty Bag, added the BBQ Sauce to them, sealed the bag, and let them Marinate overnight in the fridge.

 

 

 

Next day to prepare them I first got out the Crock Pot and put the plastic liner in. I love these liners, they make clean up a breeze. I then sprayed the liner with Pam Cooking Spray, added a 1/2 cup of Water, and turned the Crock Pot on to low and put the lid on. Got the Ribs out of the fridge and let them sit for about 20 minutes before adding them to the Crock Pot. I shook off the excess Sauce before putting them in the Crock Pot. The Ribs are in and I put the lid on and let them cook for 7 hours. In about the 4th hour the you can start to smell the aroma of the Ribs!

 

 

Ready to bake!

 

As the Ribs were cooking I gathered my Ingredients to make the Nachos. I’ll need Ribs (which were already coking), JB’s Fat Boy HaugWaush BBQ Sauce (Some for the Ribs and extra for the Nacho Dish), Sargento Shredded Mozzarella, Tostito’s Whole Grain Scoops , Litehouse Spring Onions, Lettuce, and Jalapeno Slices.
 

 

 

 

After 7 hours of Slow Cooking the Ribs are fall off the bone Ribtastic! I removed the Rib Meat from the bones, which was very easy as the bones just pulled out, and set aside. I got out the large Cast Iron Skillet and gave it a light coat of Pam Cooking Spray. Set the oven to Broil. Layer 1/3 of the Scoops with 1/3 of the cheese and BBQ Sauce into the Skillet. Repeat 2 more times until the nachos are built. Broil for 90 seconds or until the Cheese is melted and bubbly. I garnished with some Litehouse Spring Onions, Lettuce, and some Jalapeno Slices.

 

 

 

…and ready to eat!

All I can say is INCREDIBLE! Hats off to the Seasoned Sprinkle website, nothing less than excellent recipe! The Ribs, BBQ Sauce, Cheese, and Scoop Chips all blend together to make this one delicious dish. Ribs and Nachos, go figure! The original recipe and web link is at the end of the post. The original recipe has a recipe for the BBQ Sauce, where i used the JB’S Fat Boy Sauce. Also they used Spare Ribs and I used Pork Back Ribs. It all turned out to be a winning recipe! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

BARBECUE RIB NACHOS
Barbecue Rib Nachos make the perfect summer party food

Ingredients

For the Sauce:
3 cans peaches
2 adobe peppers
5 teaspoons chili powder
3 teaspoons paprika
1 teaspoon cayenne pepper
3 teaspoons garlic powder
1/2 teaspoon salt
1 teaspoon black pepper
4 teaspoons cumin
1/2 cup molasses
3 teaspoons vinegar
1/3 cup brown sugar

For the Rub:
1/4 cup evoo
Salt and pepper
1 T garlic powder
2 T paprika
1 t cayenne pepper
2 T chili powder
1 T cumin
1/4 cup brown sugar

For the nachos
3-4 pounds Smithfield extra tender ribs, cut from the bone and shredded
1 large bag of tortilla chips
4 cups of cheddar cheese
the reserved barbecue sauce

Instructions

For the sauce
Drain about half of each can of peaches and add remainder to blender with peppers and garlic.Blend them until smooth.
Combine all sauce ingredients in pot and cook over low heat for 1-2 hours. This sauce gets better the longer it cooks.

For the ribs
Combine all rub ingredients in bowl. Rub directly on to ribs. Brush sauce on over ribs. Cook over indirect heat of coals for 4-6 hours or until the meat is falling off the bone, brushing with more sauce periodically.

For the nachos
Remove the rib meat from the bones and set aside. Layer 1/3 of the chips with 1/3 of the cheese and reserved barbecue sauce. Repeat 2 more times until the nachos are built. Broil for 90 seconds or until the cheese is melted and bubbly. Garnish with green onions and jalapenos if desired. Enjoy!

Notes

* If desired substitute 2 bottles of your favorite barbecue sauce

http://www.seasonedsprinkles.com/barbecue-rib-nachos/

Crock Pot Pork Back Ribs w/ Mashed Potatoes and Bourbon and Brown Sugar Baked Beans

May 27, 2017 at 5:05 PM | Posted in Bob Evan's, Bush's, Pork, ribs | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes and Bourbon and Brown Sugar Baked Beans

 

 


For Breakfast on this Saturday Morning I toasted a Healthy Life English Muffin and topped it with a Poached Egg. Also had my morning cup of Bigelow Decaf Green Tea. Partly sunny and 78 degrees outside, had some more rain late in the day. I had bought a couple of Tomato Plants at Meijer, and they were in sad shape. But I bought them anyway, so I repotted them today. All caught up on cleaning so I had the cart out most of the day. For Dinner tonight Mom’s Favorite, Crock Pot Pork Back Ribs w/ Mashed Potatoes and Bourbon and Brown Sugar Baked Beans.

 


Mom’s favorite meal is my Crock Pot Pork Back Ribs and she’s been wanting some Ribs. So “What Mom wants Mom gets”. So Ribs it is for dinner tonight. She I picked up a package at Kroger yesterday, they always have top quality Pork. And these were some Pork Back Ribs, 4 1/2 lbs. worth! Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and put each half in a Hefty Gallon Plastic Bag then seasoned them with JB’s Fat Boy All Purpose Rub and then covered the Ribs in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge.

 

Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray. Got the Ribs out of the fridge, discarded the Hefty Bags, and put them in the Crock Pot where I let them cook and simmer, on low, for about 7 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, Rib intoxicating! After 7 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. I would like to thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

 

For one side I heated up some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve. Just as good as homemade, if not better and easier to make!

 

 

 

 

 

Then for another side I prepared a can of Bush’s Grillin’ Beans – Bourbon and Brown Sugar. Love these Beans, fantastic smokey flavor. Just simmer in a saucepan and serve. I had these sometime back and fell in love with the flavor and taste prepare the; just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 


BUSH’S® BOURBON AND BROWN SUGAR GRILLIN’ BEANS®
When you’re grilling your favorite meats, you want a side that can hold its own—like the bold taste of BUSH’S® Bourbon and Brown Sugar Grillin’ Beans®. We slow-cook plump navy beans in a robust sauce generously seasoned with brown sugar, molasses, a bold blend of spices and a touch of natural bourbon flavor for a side dish that’s decidedly different.
NUTRITION
Serving Size: 1/2 cup (130g)
Calories 170
%DV*
Calories from Fat 5 -%
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 480mg 20%
Potassium 390mg 11%
Carbohydrates 35g 12%
Dietary Fiber 6g 24%
Protein 7g -%
Sugars 15g -%
Vitamin A – 0%
Vitamin C – 2%
Calcium – 6%
Iron – 10%
http://www.bushbeans.com/en_US/product/bourbon-and-brown-sugar

BBQ Pork Loin Boneless Backribs w/ Baked Potato and Mini Ears of Corn on the Cob

February 14, 2017 at 6:19 PM | Posted in Pork, ribs | 2 Comments
Tags: , , , , , , , , ,

Today’s Menu: BBQ Pork Loin Boneless Backribs w/ Baked Potato and Mini Ears of Corn on the Cob

 

 

bbq-pork-loin-boneless-backribs-w-baked-potato-and-mini-ears-of-006
For Breakfast this morning i toasted a Healthy Life Whole Grain English Muffin that I topped with I Can’t Believe It’s Not Butter. Also, as usual my morning cup of Bigelow Decaf Green Tea. Mom needed a few items for Dad so after Breakfast I went to the Kroger up the road. While there I picked up a package of the Swift Premium Dry Rubbed Kansas City Style BBQ Pork Loin Boneless Backribs. The Pork Loin Boneless Backribs are just over 1 lb. and already Rubbed and Seasoned. Second time we’ve had these, really enjoyed them the first time!

 

 

 

I chose the Baking Method to prepare it. I preheated the oven on 350°F. Removed the meat from package and bbq-pork-loin-boneless-backribs-w-baked-potato-and-mini-ears-of-004placed cut side up in an uncovered roasting pan. The instructions said to cook approximately 40 to 45 minutes or until internal the temperature on a meat thermometer reaches 145°F in the thickest part of the meat. After 20 minutes I put a light glaze of Jack Daniel’s Honey Smokehouse BBQ Sauce. It took about the full 45 minutes to reach the 145°F. Removed from oven and let rest 3 minutes. Then carve and serve. Lean, moist, and seasoned perfectly! Just an excellent flavor and very tender. A very good item to have handy in the freezer!

 

 

 

Buffaloed Buffalo Burger w Baked Potato 014

 

 

For a side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter.

 

 

 

 

fried-shrimp-w-mini-ears-of-sweet-corn-and-green-beans-diced-pot-002

I also boiled some Green Giant Mini Ears of Sweet Corn. If you’ve never tried the Green Giant Corn you need to! It’s frozen Mini Ears of sweet Corn and you just boil for 10 minutes and you have some of the Sweetest Corn you can find! For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

Swift Premium Dry Rubbed Kansas City Style BBQ Pork Loin Boneless Backribs

Cooking Directions:

Grilling:
1 – Pre-heat gas or charcoal grill to medium-high heat.
2 – Remove meat from package and place on grill, cut side up.swift-premium-dry-rubbed-kansas-city-style-bbq-pork-loin-boneless-backribs-packaged
3 – Grill for 20 minutes, turning 2 to 3 times until internal temperature reaches 145°F in the thickest part of the meat.
4 – Remove from grill and let rest in covered pan for 3 minutes.
5 – Carve and serve.
For the Oven:
1 – Preheat oven to 350°F.
2 – Remove meat from package and place cut side up in an uncovered roasting pan.
3 – Cook approximately 40 to 45 minutes or until internal temperature on a meat thermometer reaches 145°F in the thickest part of the meat.
4 – Remove from oven and let rest 3 minutes.
5 – Carve and serve.
*Grill and oven temperatures may vary, adjust cooking time accordingly.

Ingredients: Pork, sugar, salt, spices including paprika, onion & garlic and natural hickory smoke flavor (maltodextrin).

Nutrition Facts
Serving Size: 4 oz Amount Per Serving Calories 210 Calories from Fat 120 % Daily Value*Total Fat 13g 20% Saturated Fat 4.5g 23%Trans Fat 0gCholesterol 55mg 18%Sodium 470mg 20%Total Carbohydrate 2g1% Dietary Fiber 0g0% Sugars 1gProtein 21g 42%

http://www.swiftfreshpork.com/brands/swift-premium-dry-rubbed-pork/swift-premium-dry-rubbed-pork-products/ribs/boneless-backribs/swift-premium-dry-rubbed-kansas-city-style-bbq-pork-loin-boneless-backribs.aspx

Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Cut Italian Green Beans

December 11, 2016 at 5:47 PM | Posted in Idahoan Potato Products, Pork, ribs | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Cut Italian Green Beans

 

 
For Breakfast on this Sunday Morning I toasted a Healthy Life English Muffin and topped it with a Poached Egg. Crock Pot Pork Back Ribs w Potatoes Au Gratin and Cut Italian Gr 006Also had my morning cup of Bigelow Decaf Green Tea. Went out to get the morning papers and it wasn’t quite as cold, mid 20’s, It reached the low 40’s today but rain showers moved in also. I’m feeling better to day than I have the last few days. Mom and Dad went to Church so it gave me a chance to give the house a good cleaning. Had everything done by lunch so I could settle in and watch some NFL Football the rest of the afternoon! For Dinner tonight Mom’s Favorite, Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Cut Italian Green Beans.

 

 

 

ribs 002
Mom’s favorite meal is my Crock Pot Pork Back Ribs and she’s been wanting some Ribs. So “what Mom wants Mom gets”. So Ribs it is for dinner tonight. She I picked up a package at Kroger yesterday, they always have top quality Pork. And these were some Pork Back Ribs, 4 1/2 lbs. worth! Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and put each half in a Hefty Gallon Plastic Bag then seasoned them with JB’s Fat Boy All Purpose Rub and then covered the Ribs in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge.

 
Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Crock Pot Pork Back Ribs 002Pam Non-Stick Spray. Got the Ribs out of the fridge, discarded the Hefty Bags, and put them in the Crock Pot where I let them cook and simmer, on low, for about 8 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, Rib intoxicating! After 8 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. I would like to thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

Idahoan Au Graten Potatoes 002
For side dishes I prepared some Idahoan Au Gratin Homestyle Casserole. I left the Idahoan Product info and instructions at the end of the post. Then I heated up a large can of Allens Cut Italian Green Beans. For dessert/snack later I had a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 

 

 

 

 

 

 

Idahoan Au Graten
Idahoan Au Gratin Homestyle Casserole

Product Description

There’s no better way to start a savory Au Gratin homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & cheesy side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.

Preparation Instructions

Oven Directions

Best for Golden Browning

PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.

Nutrition Facts
Amount Per Serving Unprepared Prepared
Calories 100 160
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 590mg 25% 28%
Total Carbohydrates 20g 7% 8%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 2g
http://www.idahoan.com/products/retail/augratin-homestyle-casserole

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