Hands-on time: 20 min.; Total time: 3 hr., 55 min. (including rub)
Prep Time: 20 minutes
Other: 6 hours
Yield: Makes 4 to 6 servings
- Mesquite wood chips
- 2 slabs baby back pork ribs (about 4 lb.)
- 2 tablespoons mesquite liquid smoke
- 2 tablespoons olive oil
- 3 tablespoons Dry Rub
1. Soak wood chips in water 30 minutes. Prepare smoker according to manufacturer’s directions, bringing internal temperature to 225° to 250°; maintain temperature for 15 to 20 minutes.
2. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.) Coat both sides of ribs with liquid smoke and olive oil. Sprinkle ribs with Dry Rub, and rub into ribs.
3. Drain mesquite wood chips, and place on coals. Place pork ribs on lower cooking grate; cover with smoker lid.
4. Smoke ribs, maintaining temperature inside smoker between 225° and 250°, for 3 to 4 hours or until tender.
Hands-on time: 5 min.; Total time: 5 min. When grinding the spices it is best to use a mortar and pestle or a small spice grinder. The rub produced by a food processor is too coarse.
Yield: Makes about 1/2 cup
- 2 tablespoons dried rosemary
- 2 tablespoons dried thyme
- 2 tablespoons kosher salt
- 2 tablespoons white peppercorns
Combine dried rosemary, dried thyme, kosher salt, and white peppercorns in a mortar bowl or spice grinder; grind using a pestle or grinder until herbs and pepper become a medium-fine powder. Store in an airtight container in a cool, dark place up to 6 months.
Baked tortilla chips and a garden salad are excellent accompaniments for this soup.
Yield: 4 servings (serving size: 2 cups)
- 1 (7-ounce) can chipotle chiles in adobo sauce
- 1 teaspoon olive oil
- 1 cup chopped green bell pepper
- 1/2 cup chopped green onions
- 1 tablespoon bottled minced garlic
- 1 teaspoon ground cumin
- 2 cups chopped cooked chicken breast strips (such as Louis Rich; about 12 ounces)
- 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
- 1 (14 1/2-ounce) can diced tomatoes and green chiles, undrained (such as Del Monte)
- 1 (11-ounce) can whole-kernel corn with sweet peppers, drained
Remove 1 chile from can; reserve the remaining chiles and sauce for another use. Mince chile.
Heat the oil in a large saucepan over medium-high heat. Add bell pepper, onions, garlic, and cumin; saute 4 minutes or until the vegetables are soft. Stir in minced chile, chicken, broth, tomatoes, and corn. Bring to a boil; reduce heat, and simmer 3 minutes.
Prep: 14 minutes, Cook: 4 hours
Company’s Coming; 15 Minutes or Less to Prep
Slow-Cooker Size: 3-quart
Yield: Makes 8 servings
- 2 (29-ounce) cans sweet potatoes in syrup, drained and mashed (about 4 cups mashed)
- 1/3 cup butter, melted
- 1/2 cup granulated sugar
- 3 tablespoons light brown sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup heavy whipping cream
- 3/4 cup chopped pecans
- 3/4 cup firmly packed light brown sugar
- 1/4 cup all-purpose flour
- 2 tablespoons butter, melted
Combine first 8 ingredients in a large bowl; beat at medium speed with an electric mixer until smooth. Add whipping cream; stir well. Pour into a lightly greased 3-quart slow cooker.
Combine pecans and remaining 3 ingredients in a small bowl. Sprinkle over sweet potatoes.
Cover and cook on HIGH 3 to 4 hours.
Alternative to the Oven: This is a great holiday side that cooks on the countertop while your turkey and dressing fill your oven.
Dual Slow-Cooker Menu:
* Roasted turkey
* Cornbread dressing
* Cranberry sauce
* Green Bean Casserole
This holiday classic is sure to become a convenient family favorite throughout the year with the help of your slow cooker.
Prep: 6 minutes; Cook: 2 hours, 30 minutes
Slow-Cooker Size: 2- or 3-quart
Yield: Makes 8 to 10 servings
- 2 (14.5-ounce) cans cut green beans, drained
- 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
- 1 (8-ounce) package shredded Cheddar cheese
- 2 (4.5-ounce) jars sliced mushrooms, drained
- 1 cup milk
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon pepper
- 1 (6-ounce) can French fried onion rings, divided
Combine first 7 ingredients in a large bowl; stir in half of French fried onion rings. Spoon casserole mixture into a lightly greased 2- or 3-quart slow cooker.
Cover and cook on LOW 2 hours. Sprinkle remaining onion rings on top of casserole. Cover and cook on LOW 30 more minutes.
* Roasted turkey
* Garlic mashed potatoes
* Cranberry sauce