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| I buy baby back ribs on sale. |
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| I am never sure if it is cheaper to buy the frozen or fresh in sauce..... |
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| Into the slow cooker for 4 hours (I cut the rack into 2 pieces). low setting or high |
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| Out of the slow cooker and onto the grill. |
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| I use pre-made bulls eye sauce but do have a good home made sauce as well. |
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| Ribs and garlic bread. Add a salad. |
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| I use the microwave tray with paper towels. I want a quick, easy clean up. |
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| Crisp as I can get it without burning. |
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| Get ingredients ready while the bacon cooks, |
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| Today''s greens are spinach, arugula. |
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| I skipped the butter because I ate it immediately. Butter is used for flavour and to water proof the bread. |
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| Yes, coleslaw from a bag. You saw it in my asian slaw post; time to use it up! I love Safeway bakery ciabatta buns. |
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| I defrosted frozen pulled pork (I always freeze some for a second meal). I use my slow cooker, add the cheapest cut of pork available. I like original bull eye barbecue sauce. I add sauce until I cover the piece of pork. I also add a thinly sliced onion. Cook on low for 5 hours (depending on amount of pork). I pull the pork apart with 2 forks and turn the slow cooker to high to thicken the sauce. |
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| difficult to make it look appealing! |
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| Sandwich is served! |
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| Home made or from a bottle. Butterfly cut fresh chicken, put in bag with your favourite marinade. Freeze. Defrost safely in the fridge or microwave. Barbecue or grill or bake or fry, until juices run clear. |
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| Serve with broccoli salad and hasselback (hedgehog) baked potato |
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| Cutting thins slices to make a fan shape |
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| Steel strawberry huller. The berry cups freeze well. |
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| A tulip shaped strawberry garnish |
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| Better view of the huller |
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| Strawberry fan and small scoops of whip cream finish the desert |
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| Add captionWash and dry a russet potato. Place between chop sticks. This helps you cut almost through the potato. |
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| Place on aluminum foil (barbecue). Spray with cooking oil (reduce calories). |
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| Wrap and place on grill. |
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| Fresh chives from the garden. |
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| Add butter and chives to potato. You can also use sour cream, bacon bits or sprinke with grated cheese. |
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| Asian slaw; use prepackaged coleslaw mix, asian salad dressing and peanuts. Toasted sunflower seed work well instead of nuts, I've even added dried cranberries. |
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| Add plain sugar to coat the pecans (or walnuts or almonds). I turn the element to high, stirring. As soon as sugar starts to melt, stir again and place nuts on a plate to cool quickly (avoids carry over cooking). |
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| Quick cool down while salad is being prepared. |
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| Store any toasted seed or nut in an airtight container in the fridge (nuts contain oil that could go rancid or off. I package toasted almonds and praline nuts as gifts. |
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| Packaged greens, grape tomatoes, cucumber chunks, red pepper slices, praline pecans with mango chipotle dressing. |
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| Broccoli slaw: bacon, cheese, red onion, cranberries and toasted almonds, or pine nuts or sunflower seeds. |
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| I keep a bag of bacon crumbles in the freezer (Costco). I cook them for 30 seconds to crisp before using them in salads |
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| add cheese cubes (I like old cheddar) |
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| I added red onion and dried cranberries; golden raisins work well. |
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| add mayonnaise or miracle whip and stir. I let mine sit for a few hours, sprinkling the nuts on top right before serving (to keep nuts crisp) |
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| all ingredients gathered together |
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| root end or top end intact; slice down, vertically, through the onion to the flat side resting on cutting board. |
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| cut horizontally through onion |
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| Slice vertically again to separate into small pieces (or larger if you want). |
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| Jalapenos - I cut down the center and place cut side flat on the board |
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| the heat is in the center white part that holds the seeds, feel free to remove part or all of it (I can't take the heat) |
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| Smack the garlic with the knife blade |
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| Skin of garlic clove peels off easily once smacked |
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| If I have cilantro I add it |
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| Oatmeal or bread crumbs extend the meat, give flavour and absorb fat. |
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| I break an egg into a separate bowl first, don't want shell in my cooking! |
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| Mix up the meat with all the ingredients until evenly blended |
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| Only piece of tupperware I own! |
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| Shape the burger (I like mine to cook quickly, so I make them thin). WASH your hands immediately to avoid cross contamination - e. coli, hamburger disease! Also happens when people do not use a clean plate for cooked meats after barbecuing! |
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| Extra lean ground beef gave me no grease to fry in! I will use lean next time! |
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| Cut a slit in the top to make sure there are no pink or raw juices. |
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| Toppings in a divided tray |
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| Bakery bun....think I need to add some colour through more veg on this burger!! |
