North Carolina Style BBQ Ribs

North Carolina style BBQ sauce is a vinegar based sauce.  It works best with pork.  However, you could use this sauce for what ever your heart desires!  It's full of flavor and tang with just a hint of spice without it being overwhelming!  And of course, my favorite part is that you cook these ribs in your slow cooker! ;-)

Ingredients:

- 1 family sized pkg of Pork Ribs
- 2 1/2 cups of Apple Cider Vinegar
- 1/2 cup of water
- 2 Tbsp. Salt
- 1 tsp. Cayenne Pepper
- 2 tsp. Red Pepper Flakes
- 3 Tbsp. Brown Sugar
- 1 Cup of Ketchup (not pictured...oops!)
- 1 1/2 Tbsp. Onion Powder
- 1 Tbsp. dried Parsley
- 3 Tbsp. Garlic (minced)

Directions:

1.  Toss your Pork ribs into your slow cooker.

2.  In a large measuring cup, toss in your garlic and seasoning.  Add in your vinegar and stir. 

3.  Now add in your ketchup and stir again until well combined. 

4.  Pour mixture over your ribs and set your slow cooker on low for 8 hours. 

Here's the final product....

So delicious, it falls off the bone!  I served mine with garlic butter egg noodles and a salad on the side.  This made the entire house smell delicious and even my youngest ate it up!  Enjoy!

Easy Peasy Italian Sausage and Potato Soup

Looking for a quick and easy supper to toss together that will fill you up, is cheap to make, and tastes delicious?  Then you've found it! 

I made this tonight when I got home, exhausted from a LONG day at work!  Warmed the bones and took no time to throw together. 

Ingredients:

- 2lbs Italian rope sausage
- 6 potatoes, washed and cubed
- 1 large onion (or two small ones)
- 1 large container of Chicken broth (32oz)
- 1 chicken bouillon cube
- 1 1/2 cups of water
- 2 tablespoons of Garlic
- Parsley, Basil, Oregano, Red Pepper Flakes, Salt, and Pepper to taste

*water, seasoning, and bouillon not pictured...b/c I forgot!  Oops!*

Directions:

1.  Begin by cutting up your potatoes, onion, and sausage.  Toss them into a pan with your garlic.

2.  Pour in your chicken broth and water.  Season it up to taste.  Add your bouillon.

3.  Bring to a boil and continue to boil until potatoes are done.  Let sit for about 5 minutes before serving.

Here's the final product....

Very tasty!  Try it soon!

American Goulash (Pantry Style)

Sometimes at night, I wake up craving this.  I imagine that's probably a problem.  But anyway, it is what it is.  This dish is something I grew up on and one that just makes me happy in it's inexpensiveness and it's simplicity.

Ingredients:

- 2 lbs Ground Beef
- 2 or 3 onions, chopped
- 1 box of Elbow Macaroni
- 2 to 2 1/2 cups of Tomato Juice
- 1 large can of Pasta sauce
- Garlic
- Parsley/Salt/Pepper to taste (optional)

Directions:

1.  Begin browning your ground beef and toss in your chopped onion.  Once it's browned, remove all but a tablespoon of fat from the pan.  Discard the fat.  Add in your garlic and seasoning.

2.  Begin boiling your elbow macaroni in salted water.

3.  Toss your pasta sauce and your tomato juice in with your meat.  Once your macaroni is al dente, drain and toss your pasta in with your meat and sauce.  Let it come together for about 5-8 minutes.

Here's the final product....

OMG, this was SOOO good!  It made enough for leftovers for 2 nights and I have to say it just got better and better.  And it seems I'll have to make it again soon because I am craving it again!  Enjoy!

3 Cheese Manicotti Florentine

This dish is just simply delicious and satisfying!  Not to mention it looks "complicated" but it really isn't at all!  Also, you get a nice dose of iron with the added spinach...always a plus! ;-)

Ingredients:

- 1 jar (24 oz) Pasta sauce
- 1 box of Manicotti noodles, uncooked
- 1 jar (15-16oz) Alfredo Sauce
- 1/4 Cup Water
- 1 Cup Mozzarella Cheese
- 1 Cup Parmesan Cheese
- Parsley

Cheese Filling:

- 1 container (15oz) Ricotta Cheese
- 2 cups, chopped baby spinach (you can use fresh or frozen..if you use frozen, make sure to squeeze all excess juice before adding it in.  I chose to add fresh in this recipe b/c that's what I had on hand)
- 1 Cup Mozzarella Cheese
- 1/2 Cup Parmesan Cheese
- 1 Egg, beaten
- Salt and Pepper to taste

Directions:

1.  Preheat your oven to 375 degrees.  Grab a 13X9inch pan and pour your can of Pasta sauce into the bottom.  Make sure it's spread out evenly.

2.  Chop up your spinach and toss it into a bowl with your ricotta cheese.  Now toss in your 1 cup of mozzarella, your 1/2 cup of Parm, your egg, and your salt and pepper.  Mix well.

3.  Take your filling and place into a large freezer bag.  Squeeze all the air out of the bag and snip the tip off of the side.  This is how you will fill your manicotti.

4.  Grab your manicotti and begin to fill your noodles with the cheese mixture.  If you fill from each side, you will get a fuller noodle.  Place the filled manicotti into your sauce in the pan.  Continue until you've filled all of your manicotti.

5.  Now in a large measuring cup, pour in your water, alfredo sauce, and parsley.  Whisk together and pour over your manicotti.  Add another cup of mozzarella and another cup of parm.  COVER with foil and bake for 60 minutes.  Remove, uncover, then back an additional 10 minutes or until the top is browned and bubbly! 

Here's the final product...

I served ours with a side garden salad and some garlic toast.  So filling and delicious!  My husband couldn't get enough!  Try this one out soon! 

Asian Pot Roast

This roast packs so much flavor with such little work you will add this to your family's meal rotation without hesitation! And you make it with your slow cooker which is ALWAYS a bonus!

Ingredients:

- 2lb English Roast
- 2 pkgs. Button Mushrooms, sliced
- 1 onion, sliced
- 1/2 cup Chicken Broth
- 1/4 cup Soy Sauce
- 2 Tbsp. Ginger
- 6 cloves of Garlic
- Salt and Pepper to taste
- 1 Tbsp. Red Pepper Flakes
- 1 Tbsp. Parsley Flakes
- 3 Tbsp. Cornstarch
- 2 Tbsp. Rice Vinegar

Directions:

1.  Slice up your onion and your mushrooms and toss them into your slow cooker.

2.  In a large skillet, heat up about a tablespoon of either vegetable oil or canola oil.  Season your roast with a generous amount of salt and pepper and use your hands to massage it in.  Place your roast into the pan to brown.  Brown on all sides!  When your roast is browned, remove from the pan and place into your slow cooker on the bed of veggies.

3.  In a measuring cup, combine your chicken broth, soy sauce, ginger, garlic, red pepper flakes, and parsley flakes and whisk together.

4.  Pour your mixture over your roast/veggies and move it around a bit.  Set your slow cooker on low for 8 hours.

5.  Right before serving, remove your roast and set aside.  Mine was so tender it fell apart, but no worries!  That's not always a bad thing, lol! 

6.  Now, ladle out about 1/2 cup of the liquid from the crock pot into your measuring cup.  Add in the cornstarch and whisk together well.  Add the cornstarch liquid to your crock pot and whisk until the sauce thickens.  Whisk in your rice vinegar.  If your liquid is too thick, add a bit more chicken stock until it's at the consistency you prefer.  I did end up adding about a 1/4 cup more of broth to my sauce. Add the roast back in to the slow cooker and it's ready to serve!

Here's the final product....

I made some white rice to serve on the side.  This was so tasty, I cannot wait to make it again!  Give it a try and see what you think!  Enjoy!