#CrockpotWednesday: Baby Back Ribs

slow-cooker-baby-back-ribs_23141

Taking #CrockpotWednesday back to the Wilson Hacienda tonight for the Cubs game with Baby Back Ribs. Feelin’ that both the Hoosiers & the Cubs are ready for a statement game — just need some more of that Schwarber sauce.

Ingredients

3 lb baby back ribs, trimmed
1 salt, to taste
1 ground black pepper, to taste
1⁄2 cup water
1⁄2 onion, sliced
1 clove garlic, minced
1 bottle (18 oz) barbecue sauce

Directions

Season ribs with salt and pepper.
Pour water into a slow cooker. Layer in the ribs. Place onion and garlic on top of the ribs.
Cook on High for 4 hours or Low for 8 hours.
Preheat oven to 375 degrees F (190 degrees C).
Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
Bake until the sauce caramelizes and sticks to the meat, about 10 to 15 minutes.

(Source: http://www.kitchme.com/recipes/slow-cooker-baby-back-ribs)

#CrockpotWednesday: Chicken Enchilada Quinoa

slow cooker chicken enchilada quinoa 2

IU Athletics Super Lunch Lady Amy Freel joins us for #CrockpotWednesday and tries to teach us how to pronounce “quinoa”

Ingredients

1 pound ground chicken
1 1/2 cups uncooked quinoa, rinsed
1 can (15-ounce) black beans, drained and rinsed
1 cup frozen corn
1 can (15-ounce) diced fire roasted tomatoes
2 cloves garlic, minced
1 medium onion, chopped
1 or 2 jalapeno peppers, finely chopped (depending o the heat level you want)
1 cup water
1 can (10-ounces) enchilada sauce
2 tablespoons Mexican chili powder
1 tablespoon cumin
2 teaspoons ground coriander
1 cup shredded Mexican blend cheese
3 green onions, chopped
1/4 cup fresh cilantro, chopped

Directions

  • In a large skillet, cook the ground chicken until no pink remains. Place in the slow cooker.
  • Add in the uncooked quinoa, the black beans, frozen corn, diced tomatoes, garlic, onion, and jalapeno, water, enchilada sauce, chili powder, cumin, coriander, salt, and pepper.
  • Stir to combine. Cover the slow cooker and cook on high for 3 hours or until the liquid is all absorbed into the mixture.
  • Remove the lid and stir everything again. Taste and adjust seasoning if necessary. Stir in the half the cheese and sprinkle the other half on top. Replace the lid and let the cheese melt.
  • Top with the chopped green onions and cilantro.

(source: http://www.bobbiskozykitchen.com/2015/01/slow-cooker-chicken-enchilada-quinoa.html#.VKjfiys4KSp)

#CrockpotWednesday: John Wayne Casserole

John-Wayne-Plated-Square

Those guys — what’s-their-names — down in the GA/QC closet, try and make an impression with something called “John Wayne Casserole”. It’s got tater tots, so that’s got to be worth a try.

Ingredients

1 (32-oz.) bag tater tots (not thawed)
1 lb, ground beef
1 small yellow onion, diced
1 green bell pepper, diced
1 (1.5-oz.) pkg. taco mix
water (add the amount of water to the meat that the taco mix says to add, ¾ cup is what my packet said)
1 cup sour cream
1 (8-oz.) pkg. sharp cheddar cheese (divided, half in sour cream mixture and half on top at the end)
⅛ tsp. salt
¼ tsp. pepper
½ tsp. onion powder
diced tomatoes for servings (about 2 small tomatoes)

Instructions

– Spray a 6-quart oval slow cooker with non-stick spray. Add the tater tots down in a single layer. Set aside.

– In a large skillet, set over medium high heat, brown the hamburger, onions and bell pepper. When the meat is browned, drain the fat. Add the amount of water the taco packet says to add to the meat (my packet said to add ¾ cup). Add the taco packet, and continue cooking and stirring until the meat and the seasoning has thickened.

– Pour the meat mixture over the tater tots in the slow cooker.
– In a medium sized bowl add the sour cream, salt, pepper, onion powder, and half of the cheese (this is about a heaping cup of shredded cheese, save the other half to top the casserole at the end.)

– Spread this sour cream cheese mixture over the meat mixture in the slow cooker.

– Cover and cook on LOW for 4.5 hours, without opening the lid during the cooking time. After the cooking time is up add the remaining cheese evenly over the casserole.
– Cover and let the cheese melt, this will only take about 5-10 minutes. To serve, top with diced tomatoes.