October 15, 2008 by Scott.

This dish is nice served over white rice or pasta.

Ingredients:
- 6 Boneless, skinless chicken breast halves (cut in half)
- 1/4 cup all-purpose flour
- 1/2/ teaspoon salt
- 3 tablespoons butter (I used olive oil)
- 1 pinch ground black pepper
- 1 (14.5 oz) can stewed tomatoes with liquid
- 1/2 cup water
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons distilled white vinegar
- 1 teaspoon salt
- 2 teaspoons chili powder
- 1 teaspoon mustard powder
- 1/2 teaspoon celery seed
- 1 clove minced garlic ( or two teaspoons minced garlic)

Directions:
1. In a shallow dish/bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken in flour mixture. Put olive oil in skillet over medium heat and brown chicken on all sides. Remove from skillet and drain on paper towels.

2. In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Add salt, chili powder, mustard, celery seed and garlic. Bring to a boil; reduce heat, return chicken. Cover and simmer for 40 minutes or until chicken is tender and no longer pink.

Posted in Pasta, Chicken | No Comments »

October 9, 2008 by Scott.

Ingredients:
- 4 lbs pork ribs
- Salt & Pepper to taste
- 2 bottles (18oz) of BBQ sauce (I like to have a 3rd bottle for applying after cooking - or don’t use quite all of it in the cooker)

Directions:
- Preheat oven to 400 degrees F
- Season ribs with salt & pepper to taste on both sides
- Put ribs on a baking pan and in the oven for 15 minutes. Turn over and bake for another 15 minutes; drain fat.
- Place ribs in slow cooker covering both sides with BBQ sauce and pour any remaining sauce over ribs in the cooker and cook for 8.5 hours on low.

Ribs fall apart as you remove them from the cooker!

Posted in Slow Cooker, BBQ, Pork | No Comments »