I've been having a bit of a dry spell in the dinner department.
Nothing really sounds good.I'm tired.
I don't feel like cooking.
We've been doing a lot of quick meals which is great, but tacos and spaghetti get old in a hurry.
But a few weeks ago I made a real good one....
My food pictures never turn out very well, but I had to share a couple to give you a visual.
They're actually from a slow cooker cookbook and are meant to be slow cooked, but I forgot to put them in the slow cooker and just cooked them in the oven instead. It turned out just fine.
The noodles were SOOO good! I ate them cold the next day.
You can find the recipe by clicking the picture below, but I did change it a bit.
Jack is really sensitive to hot things, so I didn't add the red pepper flakes. I served them with peanuts, shredded carrots, and cilantro...added some extra crunch that was super yummy!
Also they're supposed to be served cold, but we ate them hot...just as good.
Here's the recipe for the ribs...and definately eat them with the dipping sauce!!
3 1/2 obs port baby back ribs, racks cut in half
1 can frozen orange-pineapple-apple juice concentrate, thawed and undiluted
3/4 c. soy sauce
1/4 c. creamy peanut butter
1/4 c. minced fresh cilantro
2 T. minced fresh ginger
1 garlic clove, pressed
2 tsp. sugar
Garnish: fresh cilantro sprigs
-Place ribs in a large shallow dish or zip-lock freezer bag.
-Combine juice concentrate and next 6 ingredients in a small bowl. Reserve 3/4 cup mixture and refrigerate for dipping later. Pour remaining mixture over ribs, seal, and chill for 8 hours or overnight.
-Remove ribs from marinade, discard marinade. Cook ribs in slow cooker on high for 1 hour. Reduce heat to low and cook for 5 hours.
-Microwave the reserved sauce for 1 1/2 minutes. Serve with ribs.
from the Southern Living Slow Cooker Cookbook
I'm linkin' up with Ms. Becky and then I'm off to the grocers and Target and the nursery (again!) to get stuff for dinners and birthday party and also my in-laws are coming today for a few days so ya....full plate here today.
Have a fantab weekend, girlies :)