Took this recipe off of Pinterest – Mom on Timeout, since I had all of the ingredients at hand and felt like a lazy dinner. I am not a fan of BBQ sauce so I omitted it entirely at first. I also changed the amount of beans as you can see by the red… My slow cooker often seems to cook in less time, so I checked it after 3 hours and it was done as well as I like it.
Slow Cooker Kielbasa and Barbecue Beans (Author: Trish – Mom On Timeout)
- 2 large can black beans, drained and rinsed (originally 2 – 15 oz. cans)
- 1 15.8 oz. Great Norther beans, drained and rinsed (instead of two)
- 1 15.25 oz. can kidney beans, drained and rinsed
- 1 onion, diced
- ½ cup barbecue sauce (omitted and it made no appreciable difference)
- ¾ cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp mustard
- 1 tsp chili powder
- 1 tbsp apple cider vinegar
- ½ cup maple syrup
- ¼ cup molasses
- 1 14.5 oz. can chicken broth
- ½ lb. bacon, cooked, cut into bite size pieces
- 2 lbs. Kielbasa, cut into bite size pieces (or less)
- In a large slow cooker, add all of the ingredients except for the kielbasa and stir gently to combine.
- Place the kielbasa on top and cover with the lid.
- Cook on low for 6 to 8 hours or high for 4 to 5 hours. (I found it was done on low after 3 hours and kept it on warm for 2 more).
I recommend the low setting for this recipe because on high, the beans tend to get dried out. If you need to cook on high due to time constraints, monitor the beans and add more broth or water if necessary.
As promised that I would report on my latest find from FaithTap – https://www.facebook.com/faithtapping/?fref=ts
Slow Cooker Pork Chops
- 6 medium thick pork chops
- ¼ cup brown sugar
- 1 tsp ground ginger
- ½ cup soy sauce
- ¼ cup ketchup
- 2 cloves of smashed garlic
- salt and pepper to taste.
Pour all of the ingredients over the six pork chops and cover. The slow cooker does its magic for approximately 6 hours on low.
Results – Yes indeed they were very tender! They cooked in a little over 5 hours…by six they would have been burned dry, so watch them, depending on the thickness of your chops.
I would modify the ingredients to 1/4 cup soy and less sugar, and more garlic!
Personally I prefer my daughters slow cooker pulled pork sauce recipe with Coca Cola! https://buenprovecho.me/?s=slow+cooker+pulled+pork
My sister-in-law made great baked beans! This recipe is very similar to hers but she skipped cooking the beans and used canned beans to cut the cooking time. So do I.
Boston Baked Beans
2 large cans baked beans
1 cup bacon chopped
1large onion chopped
1stalk celery chopped
2 garlic cloves chopped
1/3 cup ketchup
1/3 cup brown sugar
1/3 cup molasses
2 tablespoons Dijon mustard
Mix all Ingredients in a large casserole dish. Microwave 30 minutes on medium until bacon and celery are cooked.
Alternately bake at 400 degrees for 30 minutes or until bacon is cooked.
Best if cooled and refrigerated and then reheated just before dinner.
Stefano Faita is one of my favourite TV chefs. Thai food is also a favourite of mine. This recipe seems a little complicated, but if you prepare everything in advance it is quite fast to cook for your guests.
Stefano’s Ultimate Pad Thai 4 servings
3/4(14-ounce) package flat rice noodles (1/4-inch thick)
4 tbsp. ketchup
3 tbsp. sugar
3 tbsp. lime juice
3 tbsp. fish sauce
1/2 cup vegetable oil
1/2 block extra firm, pressed tofu, diced or about 1 cup diced tofu
20 small to medium shrimp, peeled, deveined and tails removed
2 small chicken breasts, thinly sliced
Salt, to taste
1 heaping tbsp. ginger
1 heaping tbsp. garlic
2 Thai chilies, or to taste, chopped
3/4 cup peanuts, coarsely chopped
3 green onions, sliced on the diagonal
2 handfuls bean sprouts
3 limes, cut into wedges
Large handful cilantro, chopped
Add boiling water to rice noodles. Let soak for about 1 minute. Drain and set aside. Alternatively, let soak in room temperature water until pliable, about 1 hour. (You can soak noodles in cold water and store in fridge 1 day in advance.)
To make sauce: add ketchup, lime juice, sugar, and fish sauce to small bowl. Whisk to combine. Set aside.
Add vegetable oil to wok and heat over medium heat. Fry tofu, until golden, about 1 to 2 minutes. Drain on paper towel. (Note this step can be done 1 day in advance).
Remove 3 tbsp. oil from the wok. Increase heat to high. Add chicken and season with salt. Stir-fry for 1 to 2 minutes. Add shrimp and stir-fry until both chicken and shrimp are just cooked, about 2 minutes. Transfer to plate.
Add shallots, chilies, garlic and ginger and stir-fry until lightly golden, about 30 seconds. Add eggs. Let fry for 1 minute.
Add noodles then sauce. Stir-fry for 1 to 2 minutes.
Add chicken and shrimp back to the wok. Cook until heated through, about 1 to 2 minutes.
Garnish pad Thai with peanuts, green onion, bean sprouts, cilantro and lime wedges.
Yield: 4 servings.
Going way back into my memory bank, this recipe was always one of my favourite Mom dishes. She wasn’t a great cook, but this recipe still gets an A in my books! Some 50 years later I am still making this… a true comfort food! Serve them with mashed potatoes and enjoy the sauce…
Smothered Pork Chops
4 medium thick pork chops
1 or 2 white onions sliced
1/2 cup ketchup
1/2 cup orange juice
1 orange sliced
In a fry pan, brown the pork chops with a little oil. Add the sliced onions and cook on low for about 5 to 10 minutes till they appear transparent. Pour in the ketchup and orange juice. Reduce heat to simmer for about 30 minutes. Check to see that the sauce does get too thick. If so, add a little more orange juice. When the chops are ready, they should be a little pink in the middle still. (Mother always overcooked pork back in those days). Add the slices of orange to heat.
Serve the chops with the mashed potatoes, pouring the sauce over the potatoes.
Thanks to our departing friends we had some previously frozen ribs to cook. Since I only got them in the afternoon and they were already partially thawed, I had to cook them! Yes, according to the USDA Safe Food Handling website, I could have re-frozen it! If in doubt about safe food handling check the site yourself…
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.
My reason for checking the site was that I just recently watched a programme on CBC which identified problems in restaurants as a result of improper handling…wash your hands in hot water before you start this recipe and especially when you are handling the raw ribs! Follow this link for more info – http://www.cbc.ca/player/Shows/Shows/Marketplace/Season+41/ID/2448613655/
So here’s the recipe…
Maple Glazed Spare Ribs
3 lb. baby back ribs
¾ cup maple syrup (what true Canadian has no maple syrup in the cupboard?)
2 T. catsup
2 T. brown sugar
1 T. Worcestershire sauce
½ tsp. salt
½ tsp. dry mustard
Cut ribs into serving sized pieces. Place in roasting pan. Roast at 425F (220 C) for 30 minutes.
In small saucepan, combine remaining ingredients and bring to boil. Pour over ribs after 30 minutes and bake uncovered at 325 F (160 C) for about an hour or until tender. Turn ribs occasionally during cooking.
Makes 6 to 8 servings.