20 SUMMER DUMP & GO CROCKPOT DINNERS | The Easiest Crockpot Recipes!
Recipes in this Video
Ingredients
- ●2 lbs pork loin
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1 tsp dried thyme
- ●1/2 cup chicken broth
- ●1 tbsp fresh rosemary, chopped
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Pat the pork loin dry with paper towels and place it in a roasting pan.
- 3Rub the olive oil all over the pork loin.
- 4Season the pork with salt, black pepper, garlic powder, onion powder, and dried thyme, ensuring it is evenly coated.
- 5Pour the chicken broth into the bottom of the roasting pan.
- 6Roast the pork loin in the preheated oven for about 1 hour, or until the internal temperature reaches 145°F (63°C).
- 7Baste the pork with the pan juices halfway through cooking.
- 8Once cooked, remove the pork loin from the oven and let it rest for 10-15 minutes before slicing.
- 9Sprinkle fresh rosemary over the sliced pork before serving.
Equipment
Ribs are a quintessential American dish, particularly popular in barbecue culture across the southern United States. Traditionally enjoyed at family gatherings and summer cookouts, they symbolize communal eating and celebration. The dish has evolved into various regional styles, from Kansas City sweet and sticky to Texas dry rub. Today, ribs have gained international popularity, inspiring adaptations in many cuisines around the world.
Ingredients
- ●pork ribs
- ●barbecue sauce
- ●brown sugar
- ●paprika
- ●garlic powder
- ●onion powder
- ●black pepper
- ●salt
- ●mustard powder
- ●cayenne pepper
- ●apple cider vinegar
- ●honey
- ● Worcestershire sauce
- ●liquid smoke
- ●fresh herbs
Instructions
- 1Preheat the grill to medium heat.
- 2Remove the membrane from the back of the ribs.
- 3Season the ribs with salt, black pepper, paprika, garlic powder, onion powder, and mustard powder.
- 4Mix barbecue sauce with honey and apple cider vinegar in a bowl.
- 5Coat the ribs generously with the barbecue sauce mixture.
- 6Place the ribs on the grill bone-side down.
- 7Cook the ribs for 2-3 hours, turning occasionally, until tender.
- 8Brush with additional barbecue sauce during the last 30 minutes of cooking.
- 9Remove the ribs from the grill and let rest for 10 minutes before slicing.
- 10Serve with extra barbecue sauce on the side.
Ingredient Alternatives
pork ribs
Healthier: chicken ribs
Cheaper: pork shoulder
Chicken ribs are leaner, while pork shoulder is more economical.
barbecue sauce
Healthier: homemade tomato sauce
Cheaper: ketchup
Homemade sauce can be lower in sugar, while ketchup is budget-friendly.
brown sugar
Healthier: coconut sugar
Cheaper: white sugar
Coconut sugar has a lower glycemic index, while white sugar is less expensive.
apple cider vinegar
Healthier: lemon juice
Cheaper: white vinegar
Lemon juice is fresh and bright, while white vinegar is cost-effective.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb boneless, skinless chicken breasts
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 can (15 oz) white beans, drained and rinsed
- ●1 can (4 oz) diced green chilies
- ●4 cups chicken broth
- ●1 tsp ground cumin
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup sour cream
- ●1/4 cup fresh cilantro, chopped
- ●1 lime, juiced
Instructions
- 1In a large pot, heat a little oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- 2Add the minced garlic and cook for an additional minute until fragrant.
- 3Add the chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
- 4Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- 5Stir in the white beans, diced green chilies, cumin, chili powder, salt, and black pepper. Simmer for another 10 minutes to allow the flavors to meld.
- 6Remove from heat and stir in the sour cream and lime juice until well combined.
- 7Taste and adjust seasoning if necessary.
- 8Serve hot, garnished with fresh cilantro.
Equipment
Ingredients
- ●2 cups cooked fettuccine
- ●1 lb chicken breast, diced
- ●1 cup Brussels sprouts, halved
- ●1 cup heavy cream
- ●1/2 cup grated Parmesan cheese
- ●2 tbsp butter
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
- ●1 tbsp olive oil
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- 3In the same skillet, add butter and minced garlic, sauté for 1 minute until fragrant.
- 4Add the Brussels sprouts and cook for about 5 minutes until they start to soften.
- 5Pour in the heavy cream and bring to a simmer.
- 6Stir in the Parmesan cheese, salt, pepper, and nutmeg, mixing until the cheese is melted and the sauce is smooth.
- 7Add the cooked fettuccine and chicken back into the skillet, tossing to coat everything in the sauce.
- 8Cook for an additional 2-3 minutes until heated through.
- 9Serve hot, garnished with extra Parmesan if desired.
Equipment
Originating from Sweden, Swedish meatballs (Köttbullar) are a beloved dish that showcases the country's culinary tradition of using simple, hearty ingredients. Traditionally served with lingonberry sauce and creamy gravy, they are a staple at festive gatherings and family meals. Today, they have gained international popularity, often appearing on menus around the world, especially in Scandinavian-themed restaurants.
Ingredients
- ●ground beef
- ●ground pork
- ●onion
- ●garlic
- ●bread crumbs
- ●milk
- ●egg
- ●nutmeg
- ●allspice
- ●salt
- ●black pepper
- ●butter
- ●flour
- ●beef broth
- ●heavy cream
- ●parsley
Instructions
- 1Preheat the oven to 400°F.
- 2Finely chop the onion and garlic.
- 3In a large bowl, combine ground beef, ground pork, chopped onion, garlic, bread crumbs, milk, egg, nutmeg, allspice, salt, and black pepper.
- 4Mix the ingredients until well combined.
- 5Shape the mixture into small meatballs, about 1 inch in diameter.
- 6Heat butter in a skillet over medium heat until melted.
- 7Add the meatballs to the skillet and cook until browned on all sides, about 5-7 minutes.
- 8Transfer the browned meatballs to a baking sheet and bake in the oven for 10-15 minutes until cooked through.
- 9In the same skillet, add flour and cook for 1-2 minutes to create a roux.
- 10Slowly whisk in beef broth and bring to a simmer, stirring constantly until thickened.
- 11Stir in heavy cream and adjust seasoning with salt and pepper.
- 12Serve the meatballs with the creamy sauce, garnished with chopped parsley.
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