Hey Everyone! I know it's been awhile. But my oven is broken so therefore I have not done much cooking. I will be posting some cold recipes soon and some that you can do in the microwave. But first I wanted to let everyone know that I am now at the Wagoner Indoor Farmers Market so come check me out! Also June is a great month to host a party. Instead of the normal 20% free product, this month we are offering 30% free product!! It's a great deal and I will be there every step of the way to ensure your party is a success!!
Friday, May 30, 2014
Sunday, May 4, 2014
Apple Bourbon Country Style Pork Ribs - Yes in your Bean POT!
We had a beautiful, hot day here in Northeast Oklahoma. Wow the temperatures are already starting to soar and it is only early May. It looks like we may be in for a hot one this summer. But it was a beautiful Sunday and we had a wonderful Sunday dinner with some friends. We had left over coleslaw from yesterday and baked beans with some heavenly delicious and tender Pork Ribs.
My favorite ribs are the county style ribs. They are juicy and tender and I think are a much better cut then baby back ribs. I tried something new today and did the with apples. Apples and Pork are a wonderful combination!!
For this recipe your are going to need your bean pot, about 4 - 5 lbs worth of Country Style Pork Ribs, Salt, Black Pepper, Apple Jelly, Bourbon, brown sugar, barbecue sauce, Cider Vinegar and Thyme. You will also need 3 cooking apples. Old fashioned cooking apples like a Macintosh, Rome or Jonathan taste perfect with these ribs but any tart eating apple works also. Since I could not find any of the cooking apples at our local grocer I used Granny Smith apples.
Now my husband and I both really like our Bourbon during hunting season, but once hunting season is over I really stop drinking it that much. So I sent my husband out the other night to pick me up a small bottle so I could use it to cook with. Ladies, never send your husband out for bourbon because this is what he may bring home.
Does this look like a small bottle of bourbon to you???
Now gather up all your ingredients and set them out, because it's just so much quicker if you have everything handy.
I know it looks a little gross going in but they are wonderful coming out. Put these in the oven with the lid on at 275 degrees for about an hour and a half. Take the ribs out of the oven and place your 3 medium apples, cored and quartered in the pot. Now you make have to take some of the ribs out and move things around to get them to fit. If they don't all fit that is okay. You don't have to use all 3 apples.
Place your ribs and apples back in the oven at 350 degrees now for another 2-3 hours. Depending on your oven you may need to check periodically to see if they are done.
Once complete take them out of the pot and serve on a pretty Celebrating home platter. Strain your cooking liquid and you can serve with the ribs. I hope you enjoy these as much as we did. The ribs were so tender that they were falling apart as we pulled them out of the pot.
Please let me apologize for not having a better picture. My family and friends would not let me take them time to arrange them and move stuff off the counter. But they were just that good!!
My favorite ribs are the county style ribs. They are juicy and tender and I think are a much better cut then baby back ribs. I tried something new today and did the with apples. Apples and Pork are a wonderful combination!!
For this recipe your are going to need your bean pot, about 4 - 5 lbs worth of Country Style Pork Ribs, Salt, Black Pepper, Apple Jelly, Bourbon, brown sugar, barbecue sauce, Cider Vinegar and Thyme. You will also need 3 cooking apples. Old fashioned cooking apples like a Macintosh, Rome or Jonathan taste perfect with these ribs but any tart eating apple works also. Since I could not find any of the cooking apples at our local grocer I used Granny Smith apples.
Now my husband and I both really like our Bourbon during hunting season, but once hunting season is over I really stop drinking it that much. So I sent my husband out the other night to pick me up a small bottle so I could use it to cook with. Ladies, never send your husband out for bourbon because this is what he may bring home.
Does this look like a small bottle of bourbon to you???
Now gather up all your ingredients and set them out, because it's just so much quicker if you have everything handy.
You are going to want to season your ribs with some salt and pepper and let them soak in some bourbon while you prepare your apple bourbon mix.
Next in a medium size bowl whisk together a cup of apple jelly (I use Smuckers apple jelly, it is normally natural and pesticide free), 3/4 cup bourbon (any bourbon will do but we prefer Bullit Bourobon, 1/2 cup packed brown sugar, 1/2 Cup Cider Vinegar (Be sure to use Cider, distilled white will not give the flavor you want), 1/2 Cup Barbeque sauce and 1/2 Tsp Thyme.
Next layer your ribs and your Apple bourbon mix in the bean pot. Pour any leftover mix over the top of the ribs and move them around so it makes it's way all the way through your pot of ribs.
Place your ribs and apples back in the oven at 350 degrees now for another 2-3 hours. Depending on your oven you may need to check periodically to see if they are done.
Once complete take them out of the pot and serve on a pretty Celebrating home platter. Strain your cooking liquid and you can serve with the ribs. I hope you enjoy these as much as we did. The ribs were so tender that they were falling apart as we pulled them out of the pot.
Saturday, May 3, 2014
Bean Pot Coleslaw - Yes you can use your Bean pot for Cold Food!
Did you know that you can use your bean pot for Cold foods? Well yes you can! It's easy and your Bean Pot will keep your food cold for hours. I simply put my bean pot in the freezer ahead of time so that it's nice and cold when you are ready to use it.
Today we our making a summer/picnic favorite; coleslaw. I have several coleslaw recipes I like to use. Today we are making a fairly classic and simple coleslaw with a mayonnaise dressing.
Your first step would be to obviously put that bean pot in the freezer. Now you could make your coleslaw in the bean pot but I like my pot to be ice cold so I prepare my coleslaw in a bowl and then transfer to my bean pot once it's cold enough.
Your going to need one firm head of Green cabbage, about a 2 pound cabbage. 1-2 Large carrots, peeled, 1/2 Small sweet onion such as a Vidalia, peeled and finely chopped, 1/2 cup diced salad pickles or chopped sweet pickles, 1/2 Cup mayonnaise (don't skimp here, use real mayo not light mayo or miracle whip) and salt and pepper to taste.
You will need to remove and discard any bruised or undesirable outside leave from the head of the cabbage and then quarter and core the cabbage using a large chefs knives, or the shredding blade of a food processor. Then shred your cabbage.
Today we our making a summer/picnic favorite; coleslaw. I have several coleslaw recipes I like to use. Today we are making a fairly classic and simple coleslaw with a mayonnaise dressing.
Your first step would be to obviously put that bean pot in the freezer. Now you could make your coleslaw in the bean pot but I like my pot to be ice cold so I prepare my coleslaw in a bowl and then transfer to my bean pot once it's cold enough.
Your going to need one firm head of Green cabbage, about a 2 pound cabbage. 1-2 Large carrots, peeled, 1/2 Small sweet onion such as a Vidalia, peeled and finely chopped, 1/2 cup diced salad pickles or chopped sweet pickles, 1/2 Cup mayonnaise (don't skimp here, use real mayo not light mayo or miracle whip) and salt and pepper to taste.
You will need to remove and discard any bruised or undesirable outside leave from the head of the cabbage and then quarter and core the cabbage using a large chefs knives, or the shredding blade of a food processor. Then shred your cabbage.
Next step will be to wash and peel 1-2 carrots then grate. Add to your cabbage mixture.
You will next need your Vidalia onion, pickles mayonnaise, salt and pepper. Add them to your cabbage/carrot mixture and mix together. Some people stir with a spoon but I find it mixes better if you use your hands. Of course be sure to wash your hands first and remove any jewelry you may be wearing. Below is your finished product.
Coleslaw is a super easy summer side dish and if you don't like to chop and shred you can always buy the prepackaged Coleslaw and put in your beanpot. It keeps it cold and you can always say you made it from scratch!
Friday, May 2, 2014
Crock Pot To Bean Pot Conversion
Happy Friday Everyone! Before I get seriously blogging some awesome bean pot recipes I thought I should share a little Crock Pot to Bean Pot Conversion for you. This way you can convert back to a Crock Pot if you need to and if you already have a Bean Pot or want to purchase one you can start converting your favorite recipes over to use in a Bean Pot. (Seriously, you should have a bean pot) If you don't have a bean pot yet and would like to get one please click the link on the right side of the page "Buy My Products" This link will take you to my Celebrating Home Website where you can purchase your very own bean pot and many of our other wonderful stoneware items! I will also occasionally add links here to where you can buy specialty grocer products I use in my recipes.
CROCKPOT BEAN POT IN OVEN AT 300 to 350 Degrees
1-1/2 to 2-1/2 Hours On High 15 to 30 Minutes
or 4 to 6 hours on Low
2 to 3 Hours on High 35 to 45 Minutes
or 6 to 8 hours on Low
4 to 5 Hours on High 50 Minutes to 3 Hours
or 8 to 18 Hours on Low
Now this chart is a basic guide, times may vary depending on your oven and you should check all meats and poultry to ensure it is thoroughly cooked before serving.
With that being said, you can see a bean pot can cook a lot faster than your crockpot and still keeps your meats and poultry moist and tender. Now if your like me and you like for the food to cook slower and longer so you can get that extra nap in, take your oven down to 250 or 275 and add about an hour to an hour and half longer for it to cook. But be sure to check your food occasionally and your water levels so that it doesn't dry out. I will usually add an extra half cup of liquid to the pot for good measure.
The best way to find out the best temperature and time is to try it out. Or follow my blog and recipes and follow the instructions I provided. Because most of my recipes have come from trial and error and lots of dried out or over cooked food.
Happy Converting and check back with me on Saturday when I show you how to use your bean pot for cold items. This Saturday it will be Coleslaw!
CROCKPOT BEAN POT IN OVEN AT 300 to 350 Degrees
1-1/2 to 2-1/2 Hours On High 15 to 30 Minutes
or 4 to 6 hours on Low
2 to 3 Hours on High 35 to 45 Minutes
or 6 to 8 hours on Low
4 to 5 Hours on High 50 Minutes to 3 Hours
or 8 to 18 Hours on Low
Now this chart is a basic guide, times may vary depending on your oven and you should check all meats and poultry to ensure it is thoroughly cooked before serving.
With that being said, you can see a bean pot can cook a lot faster than your crockpot and still keeps your meats and poultry moist and tender. Now if your like me and you like for the food to cook slower and longer so you can get that extra nap in, take your oven down to 250 or 275 and add about an hour to an hour and half longer for it to cook. But be sure to check your food occasionally and your water levels so that it doesn't dry out. I will usually add an extra half cup of liquid to the pot for good measure.
The best way to find out the best temperature and time is to try it out. Or follow my blog and recipes and follow the instructions I provided. Because most of my recipes have come from trial and error and lots of dried out or over cooked food.
Happy Converting and check back with me on Saturday when I show you how to use your bean pot for cold items. This Saturday it will be Coleslaw!
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