BBQ Country Pork Ribs and Coleslaw

BBQ Country Pork Ribs

3 lbs. country pork ribs

1 large onion, chopped

1 bottle bbq sauce

½ C apricot jam

Cayenne pepper to taste

1 Tbsp brown deli mustard

Place ribs and onion in a roasting pan and cook at 350 degrees for 1 hour. Heat remaining ingredients in a saucepan and stir until well combined. Pour over ribs and return back to oven for 45 minutes or until cooked through.

Coleslaw

1 bag prepared coleslaw mix

1/2 C mayonnaise

1 Tbsp. red wine vinegar

1 Tbsp sugar

Celery seeds to taste if desired

Combine last 3 or 4 ingredients and refrigerate covered until ready to use. Mix with shredded slaw just before serving.

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Roasted BBQ Chicken

BBQ Roasted Chicken

1 (3 lb) whole chicken

1 C BBQ sauce

4 cloves minced garlic

Oil as needed

Loosen skin from the chicken on all sides. Coat chicken between the skin and meat with half of the bbq sauce and all the garlic, distributing as evenly as possible. Tie legs together and place breast side up in a roasting pan on a rack. Drizzle a small amount of oil over the top. Bake at 375 degrees for about 60 minutes or until chicken is cooked through. During the last 15 minutes brush remaining bbq sauce over the chicken.  

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Menu Plan

Sunday-

Bruschetta Chicken Bake

 

Monday-

BBQ Chicken Burritos

 

Tuesday-

Hamburger Stroganoff

 

Wednesday-

Skillet Dinner

60 Minute Rolls

 

Thursday

Chili Casserole

 

Friday-

Red Beans and Rice

Cornbread

 

Saturday-

Chicken Rice

 

General Tso Chicken

General Tso Chicken

2 lbs. boneless, skinless chicken, cut into bite size pieces

3 green onions, sliced

3 C oil, or more as needed

1/3 C cornstarch

Water as needed, approximately 6 Tbsp

Marinade:

¼ C soy sauce

Sauce:

1 ½ C chicken broth

½ C sugar

1/3 C soy sauce

2 Tbsp vinegar

2 Tbsp. cooking sherry

½ Tbsp. chili sauce or more if you like it spicier

Batter:

1 C flour

2 eggs, beaten

1 C cornstarch

Marinate chicken in soy sauce for at least 30 minutes to overnight. In a bowl combine sauce ingredients, broth, sugar, soy sauce, vinegar, sherry, and chili sauce. Mix well and set aside. Combine 1/3 C cornstarch with water to dissolve, set aside. Place flour on a plate, eggs in a bowl, and cornstarch on another plate with a plate for the coated chicken at the end. Coat all the chicken in flour, dip in the egg and then coat in cornstarch, set on reserved plate. Heat oil in a wok over high heat. Fry chicken in batches until all the chicken is cooked through and golden, about 10 minutes for each batch. Remove and set on paper towels to drain off extra oil. Once all the chicken is cooked, set aside and discard any oil and wipe out the wok. Add sauce mixture and heat on high bringing it to a boil, add cornstarch/water mixture and cook stirring frequently until thickened. Add chicken back to the wok and turn to coat in sauce. Before serving garnish with green onions.

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Mustard Apricot Pork Chops

Mustard Apricot Pork Chops

1/3 C apricot jam

2 Tbsp Dijon mustard

6 pork chops

Oil as needed

In a small sauce pan warm jam and mustard until well combined over low heat. Set aside. Meanwhile in a skillet heat a small amount of oil and cook the pork chops until golden brown and cooked through. During the last few minutes of cooking pour sauce into skillet and turn the pork chops to glaze.

Thai Chicken Fettuccini

Thai Chicken Fettuccini

1 C salsa

¼ C creamy peanut butter

2 Tbsp orange juice

2 Tbsp honey

1 tsp soy sauce

1 lb chicken, boneless, skinless, cut into bite sized pieces

Oil as needed

1 (8 oz) box fettuccini, cooked and kept warm

1 red bell pepper, cut into thin strips

Fresh cilantro as desired

In a small saucepan combine salsa, peanut butter, honey, soy sauce, and orange juice over low heat. Stir until peanut butter melts and is combined well with other ingredients. Set aside. In a large skillet cook chicken and bell pepper in oil until cooked through. Add sauce to skillet and warm. Serve over pasta, garnish with cilantro.

For more recipes featuring peanut butter visit Foodie Friends Friday

This weeks menu plan

Sunday

Sausage and Sauerkraut

Green salad

Monday

Chinese Sweet and Sour Meatballs

Rice

Stir Fry Vegetables

Tuesday

Teriyaki Pork Roast

Fried Rice

Green Beans

Wednesday

Artichoke Chicken

Mashed Potatoes

Frozen Vegetable

Thursday

Salt and Pepper Pork ribs

Rice

Stir Fry Vegetables

Friday

Buttermilk Noodle Bake

Frozen Vegetable

Saturday

Schnitzel

Red Cabbage

Potatoes

Sunday

Arroz Con Pollo

Green Salad

For more wonderful menu plans visit Menu Plan Monday

Weekly Menu Plan

Sunday

Roasted Lemon and Rosemary Chicken

Mashed Potatoes

Vegetable

 

Monday

Grilled Steak with Onions

AuGratin Potatoes

Vegetable

 

Tuesday

Country Pork Ribs

Corn

Coleslaw

 

Wednesday

Sweet and Sour Pork

Fried Rice

Broccoli

 

Thursday

Mediterranean Chicken

Rice Pilaf

Brussels Sprouts

 

Friday

Ginger Oven Pork Ribs

Fried Rice

Stir Fry Vegetables

 

Saturday

Chicken Supper

 

Chinese Broccoli Beef

Chinese Broccoli Beef

1 lb. beef, sliced

3 Tbsp oyster sauce

2 Tbsp sherry

2 Tbsp soy sauce

2 Tbsp cornstarch

2 Tbsp sesame oil

2 Tbsp sugar

3 cloves garlic, minced

1 med. head broccoli, chopped into florets

Oil as needed

Place beef in a bowl and marinate in soy sauce, sherry and cornstarch for 15 minutes. Heat a small amount of oil in a wok over high heat. Add in garlic and cook until fragrant, usually 10-30 seconds. Add beef and stir fry until done, about 3-5 minutes. Remove beef from wok and wipe out, add a small amount of oil and heat. Add broccoli and stir fry for about 3-5 minutes, until done to your preference. Add beef back into wok, mix with the broccoli. Add in oyster sauce, sesame oil and sugar, stir well, serve.

For  more wonderful recipes visit Tuesdays at the Table

Taco Beef Skillet and Hominy Casserole

Taco Beef Skillet

1 lb. ground beef
1 small onion, chopped
1 (4 oz.) can sliced mushrooms, undrained
1 packet taco seasoning or homemade equivalent
3 C. egg noodles uncooked
2 (11.5) cans tomato juice
Hot pepper sauce to taste
1 C. sour cream
1 Tbsp. dry parsley

In a large skillet brown the meat with the onion until done. Stir in the mushrooms including liquid and the taco seasoning. Top the meat mixture with the uncooked noodles. Pour tomato juice over all and press noodles down into liquid. Cover and simmer over low heat for about 30 minutes or until noodles are done. In a small bowl combine sour cream and parsley. Turn off heat and spread sour cream mix over all, let stand about 5 minutes then serve.

Hominy Casserole

1 (29 oz) can hominy
Nonstick cooking spray
I medium onion, chopped
3 C. grated cheddar cheese
1 (4 oz) can diced green chilies
1 medium tomato, diced
2 green onions, chopped

Drain and rinse the hominy under cold water. Let dry on a paper towel. Spray a baking dish with nonstick cooking spray. Place half the hominy in the dish, top with half the onion and cheese. Spread the chilies on top. Top with the remaining hominy, onions and cheese. Top with tomato and green onions. Cover with foil and bake at 400 degrees about 20 minutes or until heated through.

White Bread

White Bread

2 pkg. yeast

2 ¾ C lukewarm water

½ C dry milk powder

2 Tbsp sugar

1 Tbsp salt

1/3 C oil

7-7 ½ C sifted flour

Nonstick cooking spray

Sprinkle yeast on water in a mixing bowl and stir to dissolve. Add dry milk, sugar, salt, oil and 3 cups of flour. Beat with an electric mixer on medium speed about 3 minutes until batter is smooth. Gradually add enough remaining flour to make a soft dough that leaves the sides of the bowl. Cover and let rest for 15 minutes. Knead on a floured surface until smooth and satiny, about 5 minutes. Divide dough in half. Shape each half into a loaf and place in 2 greased 9 inch loaf pans. Let rise until doubled, about 1-1 ½ hours. Bake at 400 degrees for 30 minutes or until loaves are brown on top and sound hollow when tapped, Remove from pans and cool on a rack.

Beans and Rice with Ground Beef

Beans and Rice with Ground Beef

1 lb ground beef

1 med onion

2 C cooked rice

1 (15 oz) can ranch style beans or chili beans, do not drain

1 C cheddar cheese, shredded

In a skillet cook ground beef and onion until cooked through. Stir in the rice, beans, and cheese, heat through and serve.

Crockpot Chinese Shortribs

Crockpot Chinese Shortribs

2 lbs beef shortribs

2 tsp ground ginger

4 cloves garlic, minced

½ C sherry

¾ C beef broth

6 Tbsp soy sauce

¼ c honey

1 cinnamon stick

Place beef in crockpot. In a small bowl combine remaining ingredients and pour over ribs. Cover and cook on low for 6-8 hours or until done.

For more wonderful recipes visit Slowcooking Thursday

This weeks menu plan

Sunday- Ground Beef Beans and Rice

                Homemade Bread

Monday-Chinese Broccoli Beef

                Rice

Tuesday-Thai Chicken Fettuccine

                Sugar Snap Peas

Wednesday-Mustard Apricot Pork Chops

                      Rice Pilaf

                      Green Beans

                      Homemade Bread

Thursday- General Tso Chicken

                   Vegetable Fried Rice

Friday-Crockpot  Rotisserie Style Chicken

             Mashed Potatoes

             Frozen Vegetable

             Homemade Bread

Saturday-Steak with Onions

                 Baked Potatoes

                 Frozen Vegetable

                 Homemade Bread

Sunday-Oven Country Pork Ribs

               Fried Potatoes

               Coleslaw 

               Homemade Bread

For more wonderful recipes check out Menu Plan Monday

Oven BBQ Spareribs

Oven BBQ Spareribs

4 lbs pork spareribs

3 C ketchup

1 ½ C brown sugar

1 med onion, chopped

1 Tbsp garlic powder

Cut ribs into serving size pieces, place on a rack in a roasting pan. Bake at 350 degrees for 30 minutes. While ribs are cooking combine remaining ingredients in a pot and simmer for 20 minutes, stirring occasionally. When ribs are done remove from rack and drain off any fat/drippings in the bottom of the roaster, place ribs back in roasting pan and pour sauce over them. Lower oven heat to 300 degrees and continue baking for 30-45 minutes or until cooked through and done, flip ribs at least once during the cooking time so that they are fully coated with sauce.

Crockpot Chicken Cordon Bleu

Crockpot Chicken Cordon Bleu

6 boneless, skinless chicken breasts
6 slices deli sliced ham
6 slices swiss cheese
1 (10 oz) can cream of chicken soup
Nonstick cooking spray

Spray inside of crockpot with nonstick cooking spray. Pound chicken breasts until flattened evenly. Roll up 1 slice of ham and 1 slice of cheese inside each chicken breast. You can use a toothpick if they will not stay rolled, just remove the toothpick before serving. Place chicken seam side down inside crockpot and top with can of soup. Cook on low for 4-6 hours or until cooked through.