Crock Pot BBQ Ribs

Last week I took Friday off to play Auntie and make over 100 fish cake pops for my twin neice's 2nd birthday party.  It was quite the project but so worth it to see the smiles on their faces along with everyone else at the party.  

My mom and dad came down to help--well let's be honest, my dad went golfing and my mom sat at the counter and provided emotional support.  She also was the official dog wrangler, two very important jobs that added to the success of the cake pops.  

I knew I would be really busy making the cake pops so I didn't want to fuss over dinner.   I thought  I should use the crock pot since I didn't want to take time to really make something.  But, things in the crock pot are typically pretty heavy and who wants heavy food when its 100 degrees out?  I'll tell you--no one.  Ultimately I thought ribs would be good, I have made my Grandma's Spare Ribs in the crock pot, why not BBQ ribs.  I did, and they were awe-some.  You should totally give these a try.  Fall off the bone ribs that are finished on the grill.  Absolute summer perfection. 

They start off with a quick dry rub.  Season all salt...burred for effect...or crappy photography. : )

Dry mustard

Black pepper

And some cayenne pepper for a bit of heat.

Get your ribs out

And rub with the dry rub.

Spray the heck out of your crock pot and add the ribs meaty side facing the outside of the crock pot.

Pour 1 bottle of your favorite BBQ sauce (I didn't actually use my favorite, Sweet Baby Ray's, because it has a high sugar content and I didn't want them to burn--so I would advise not using that) over the ribs

I added a bit of water to the bottle, shook it around and poured it in the middle.  I hate to waste. Pop these on low for 7-8 hours and let them be.  No moving, no peeking, no nothin'.

This is my "puppy" who was helping me in the kitchen and keeping my mom on her toes.  He is huge and it makes my heart hurt.  That face...bahhhhh.

Okay, back to the ribs.  They are done!

Remove them from the crock pot.  This will be difficult since they are fall off the bone tender at this point...hence the two tongs.  

Slather them with the juices/BBQ sauce in the crock pot.  Thank you Momma for the hand modeling. 

Pop them on the grill meaty side down for just a few minutes to get that charred effect.  This is so worth it.  Do it....carefully.

While the ribs are grilling, remove the juices/BBQ sauce from the crock pot and put it in a medium sauce pan on medium high heat.  Reduce this shiz.

I cheated and added a bit more BBQ sauce.

Simma.

And serve it up.

Easy summer meal.

See those charred bits? Yeah, I live for them.

I could eat these every day of my life.

Happy weekend!

Crock Pot BBQ Ribs


2 racks of baby back ribs
4 tablespoons season all salt
1 tablespoon dried mustard
1/2 teaspoon black pepper
a few shakes (more or less depending on your taste) cayenne pepper
1 bottle BBQ sauce
1/4 cup water

Start by combining the season all salt, dried mustard, black pepper and cayenne pepper.  Rub this all over the ribs.

Spray the crock pot with cooking spray and add the ribs around the outside meaty side facing out.  Pour the BBQ sauce over the ribs.  Add 1/4 cup or so of water to the empty BBQ sauce bottle, give it a shake and pour it in the middle of the crock pot.  Cook on low for 7-8 hours.

After 7-8 hours, carefully remove the ribs from the crock pot and place on a baking sheet.  Slather the ribs with the juice/BBQ sauce in the crock pot.  Preheat the grill on medium high heat and grill the ribs, meaty side down, for about 3 minutes.

While the ribs grill, remove the liquid from the crock pot and pour it into a medium sauce pan on medium high heat.  Reduce this a bit.

When the ribs are done grilling, remove and cut into pieces between the bones.  Serve with the reduced BBQ sauce.

Enjoy!

Recipe by: Mrs. Schwartz

Noodles and Company Review and Backyard Barbecue Chicken Salad Recipe

A little while ago I was approached by Noodles and Company to try out their new premium entree summer salads.  I didn't have to think very long because a. I love free stuff b. I like salads and c. I love Noodles and Company.  I'm not just saying that either--their Japanese Pan Noodles slay me--incase you want to pass on that recipe hint hint.   

Anyway, Mr. Schwartz and I had a nice little lunch date at Noodles and Company and I'm here to write about our experience and give you a recipe to make the Backyard Barbecue Chicken Salad at home! Let's do it to it. 

Musical Selection: None today, boo.  My music player isn't working correctly.  

Okay, let's start with my salad, I had the Chili-Lime Ginger Salad with Seared Chicken.  Holy mother of flavor-town!  This salad was awesome.  Just as the description says it's like a spring roll in a salad.  Crisp veggies, cold noodles tossed in a sweet dressing.  This is definitely a winner.  I have the recipe for this one too so stay tuned, I have a feeling I will be making that as well.

On to the Backyard Barbecue Chicken Salad.  This is what Mr. Schwartz had but for "blogging purposes" I had to try it.  It was fantastic!  The creamy dressing, sweet corn and barbecue chicken?  Unstoppable combination.  It was hard to distinguish which salad I liked best since they were both so good.

I do have to say Mr. Schwartz was also surprised by how much he liked this salad.  Being a Minnesotan man, he wasn't really thrilled that we would be having salad for lunch but he licked that plate clean (minus the tomatoes) and said he stayed full longer than he expected.

Close up.

Perfect little lunch.

Now, on to the making of the Backyard Barbecue Chicken Salad in my kitchen.  I started with a head of romaine lettuce, chopped.

Added a cup and a half of cole slaw mix, I just used the bagged kind.  I'm fancy like that.

Added 3/4 of a cup of pre-made cole slaw dressing.  I'm sure you could make your own but, we love this stuff.

Here's the dressing we LOVE.  Made in Minnesota, doesn't get much better than that.

Toss so the lettuce and slaw are evenly covered with the dressing.

For this I used a rotisserie chicken.  Mr. Schwartz picked it up and honestly it was the best rotisserie chicken we have had.  Guess who is going to be getting groceries for us now on?  Juuust kidding, I love grocery shopping.

Here is where I deviate from the recipe I was given.  It says "use your favorite BBQ sauce" for the chicken.  Noodles and Company, I love ya, but I'm calling BS on that one.  The sauce on the chicken was creamy and BBQey (not a real word but maybe it will some day).  So, I mixed ranch dressing and BBQ sauce.  It was close but not exact.  It never is at home.

Moving on, shred some of that great chicken

Toss with the BBQ and ranch

Top the salad with the chicken, sweet corn (I just steamed it and cut it off the cob) and corn chips (also diverted from the recipe--it needs some crunch).  You can also add tomatoes but as you may know, they aren't our favorite.

Toss it all together and top with additional corn chips if you wish.

We were both pleasantly surprised how similar this tasted to the in restaurant recipe.  This salad will be a summer staple in our house.

Lucky for you, Noodles and Company sent me an update yesterday as well.  Apparently they are giving away free salads on June 7th!  If you like free stuff as much as I do, you might want to check it out.  Here are the details:

On Thursday, June 7th, Noodles & Company -- www.noodles.com --- will be giving away a free summer salad to the first 50 people in line at the restaurant's opening. (Restaurants open between 10:30 and 11. Visit www.noodles.com/locations for details on your nearest location and hours.) Each of the lucky first 50 customers will also receive three garden stakes that are good for a free salad to share with friends.

Here are the details:

• On June 7th, Noodles & Company will give a free summer salad to the first 50 people in line at each Noodles location - you'll find 32 Noodles & Company restaurants throughout the Twin Cities.
• In addition to the free salad, the first 50 customers will also receive three garden stakes that are each good for a free salad to share with friends.
• Each Noodles order is made fresh-to-order, giving customers the freedom to customize their entrees to their tastes or diet preferences.
• Noodles' three summer salads include: Backyard BBQ Chicken with fresh summer corn; Spinach and Fresh Fruit with blue cheese and balsamic fig; and Chili-Lime Ginger with Seared Chicken.

Thanks Noodles and Company for letting me review these salads.  We had a great time and now a new recipe we will be making time and time again.  Readers, please know that I was given free vouchers to try the salads but ALL of the opinions are my own, I really do like Noodles and Company and these salads.  Over and out. 

Backyard Barbecue Salad

1 head romaine lettuce, chopped

1 1/2 cup cole slaw mix (we used the bagged kind) 

3/4 cup cole slaw dressing

2 ears of corn on the cob, cooked and cut off the cob

2 chicken breasts (we used rotisserie) 

4 tablespoons ranch dressing

2 tablespoons BBQ sauce 

1 tomato, diced (optional :)

1/2 cup crushed corn chips 

Place the romaine and cole slaw in a large bowl.  Pour in cole slaw dressing and toss to coat.  

Cook the corn on the cob and cut the corn from the cob.  Let cool.  

Meanwhile, shred the chicken.  Combine the BBQ sauce and ranch in a small bowl.  Pour over the chicken and toss.  

To assemble the salad, top with corn, corn chips, tomato and BBQ chicken.  Toss together to serve.  I would suggest serving immediately.  

Enjoy!  

Recipe adapted from the one Noodles and Company gave me.  : ) 

Cajun Pasta

I, and I think I can safely say we, are suckers for a spicy pasta.  There is something uber comforting about a big bowl of spicy pasta.  Add in some charred vegetables and we are completely sold.  

This recipe fits the bill completely.  I used smoked chicken sausage which made it come together in a matter of minutes.  Honestly the entire recipe took about as long as boiling the water and cooking the pasta.  I can seriously back a recipe that promises that.  

Musical selection: Fly Over States by: Jason Aldean.  Is anyone else as obsessed with this song as I am?  

First slice up an onion as well as a red and yellow pepper.

Pop them in a large skillet with a drizzle of canola oil.  Make sure the pan is really hot--medium high heat so you can get that char.

The secret ingredient--this stuff is so good and makes the recipe super fast since it is already fully cooked.

Slice it up and pop it in the pan.

Until things start to look like this.  Just starting to char.

Pop the broccoli in the pan and cook for a few minutes but just a few, no one likes soggy broccoli. 

Remove the sausage and veggies from the pan and set aside. Doesn't it look pretty? 

Deglaze the pan by pouring a bit of chicken stock in, stir and try to scrape up the charred bits. 

Add a block of cream cheese.

And stir it until it is fully melted.  It will look like it isn't going to come together, trust me, it does, and it gets thicker.

Mix in a bunch of cajun seasoning.  keep tasting it and add more if you like more spice.

Add some black pepper

And salt

Dump in the cooked pasta

And return the sausage and veggies to the pan.

Stir it up.  You can stop here if you would like but, if you want to guild the lilly...

Pour it into a 9x13 baking dish

Shred some cheddar cheese on the top

And some parmesan over the top of that.

A little sprinkle of cajun seasoning on the top and into the oven it goes for about 10 minutes or until the cheese is melted.

Like this.

Hello spicy delicious.

Even better.  Now, I'm off to burry my head in the leftovers.

Cajun Pasta


3/4 lb rigatoni (or pasta of your choice) cooked
drizzle of canola oil
1/2 yellow pepper, sliced in thin strips
1/2 red pepper, sliced in thin strips
1/2 medium onion, sliced in thin strips
1 1/2 cups smoked sausage (I used chicken sausage), cut in thin bite-sized pieces
1 cup fresh broccoli
2 cups reduced sodium chicken stock
1 block (8oz) cream cheese
2 tablespoons (or more depending on your level of spice) cajun seasoning
1/4 teaspoon black pepper
1/4 teaspoon salt
1 cup cheddar cheese, shredded
1/2 cup parmesan cheese grated

While cooking the pasta (according to the directions), heat a skillet with canola oil on medium high heat.  Once the skillet is heated, add the peppers and onions and cook for about 2 minutes.  Add the sausage and cook until everything begins to char.  Add the broccoli and cook for about a minute.  Remove the sausage and veggies from the pan and set aside.

Pour the chicken stock into the pan and scrape the bottom.  Add the cream cheese block and stir until combined.  Add the cajun seasoning to your taste along with the salt and pepper.

Toss the pasta, veggies and sausage into the sauce.  Pour into a 9x13 pan that has been sprayed with cooking spray.  Top with cheddar and parmesan cheese, sprinkle with additional cajun seasoning if you wish.  Put this into a 350 degree oven for about 10 minutes or until the cheese has melted.

Top with additional parmesan cheese and enjoy!

Recipe by: Mrs. Schwartz