#slow cooker bbq chicken thighs

[slowlycooking]

[besuretocook-blog]

If you're looking for a way to simplify dinner time while still enjoying flavorful meals, then slow cooker recipes are the perfect solution for you. Not only are these recipes easy to prepare, but they also allow for delicious meals to simmer and develop rich flavors over a period of several hours. Here are five easy and delicious slow cooker recipes that you can try tonight. 1. Slow Cooker Beef Stew Ingredients: - 2 lbs beef stew meat - 1 onion, chopped - 3 cloves garlic, minced - 4 carrots, peeled and chopped - 4 potatoes, peeled and chopped - 1 cup beef broth - 1 can diced tomatoes - 1 tbsp Worcestershire sauce - 1 tsp thyme - Salt and pepper to taste Instructions: 1. Season beef stew meat with salt and pepper. 2. Place the meat, onion, garlic, carrots, and potatoes in the slow cooker. 3. In a separate bowl, mix together beef broth, diced tomatoes, Worcestershire sauce, thyme, salt, and pepper. 4. Pour the mixture over the meat and vegetables in the slow cooker. 5. Cook on low for 8 hours or until the meat is tender. 6. Serve hot with crusty bread for a comforting meal. 2. Slow Cooker Chicken Tacos Ingredients: - 2 lbs boneless, skinless chicken breasts - 1 packet taco seasoning - 1 jar salsa - 1 can black beans, drained and rinsed - 1 can corn, drained - Tortillas - Toppings: shredded cheese, sour cream, lettuce, tomatoes Instructions: 1. Place chicken breasts in the slow cooker. 2. Sprinkle taco seasoning over the chicken. 3. Pour salsa, black beans, and corn over the chicken. 4. Cook on low for 6-8 hours. 5. Shred the chicken with two forks. 6. Serve the chicken in tortillas with your favorite toppings. 3. Slow Cooker Pulled Pork Ingredients: - 3 lbs pork shoulder - 1 onion, chopped - 2 cloves garlic, minced - 1 cup BBQ sauce - 1/4 cup apple cider vinegar - 1 tbsp brown sugar - 1 tsp paprika - 1 tsp salt - 1/2 tsp black pepper Instructions: 1. Place pork shoulder in the slow cooker. 2. Add chopped onion and garlic. 3. In a separate bowl, mix together BBQ sauce, apple cider vinegar, brown sugar, paprika, salt, and pepper. 4. Pour the mixture over the pork. 5. Cook on low for 8 hours. 6. Shred the pork with two forks. 7. Serve on buns with coleslaw for a classic pulled pork sandwich. 4. Slow Cooker Chicken and Rice Ingredients: - 2 lbs chicken thighs - 1 onion, chopped - 3 cloves garlic, minced - 1 cup long grain rice - 1 can cream of chicken soup - 1 can chicken broth - 1 tsp thyme - Salt and pepper to taste Instructions: 1. Place chicken thighs in the slow cooker. 2. Add onion and garlic. 3. Add rice, cream of chicken soup, chicken broth, thyme, salt, and pepper. 4. Cook on low for 6 hours. 5. Serve hot for a hearty and comforting meal. 5. Slow Cooker Vegetarian Chili Ingredients: - 1 onion, chopped - 2 cloves garlic, minced - 2 bell peppers, chopped - 2 cans diced tomatoes - 1 can kidney beans, drained and rinsed - 1 can black beans, drained and rinsed - 1 can corn, drained - 2 tbsp chili powder - 1 tsp cumin - Salt and pepper to taste Instructions: 1. Place all ingredients in the slow cooker. 2. Stir to combine. 3. Cook on low for 6 hours. 4. Serve hot with your favorite toppings such as shredded cheese, sour cream, and avocado. Cooking Tips: - Make sure to sear meat before placing it in the slow cooker for added flavor. - Layer ingredients in the slow cooker with meat on the bottom and vegetables on top. - Do not open the slow cooker while cooking, as this will release heat and extend the cooking time. With these easy and delicious slow cooker recipes, you can enjoy flavorful meals with minimal effort. Simply prepare the ingredients, set the timer on your slow cooker, and come home to a delicious meal ready to be served. Give these recipes a try tonight and simplify your dinner routine! Check out more recipes on Besuretocook.org! {Delicious|Amazing|Tasty Watch More Cooking Tutorials on Besuretocook! Love cooking? Join our Besuretocook community on YouTube for step-by-step tutorials, tasty recipes, and kitchen tips. Click below to watch more delicious recipes!

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[cookingincollege]

NYT Cooking: Slow-Cooker BBQ Pulled Chicken

[usha10777]

Recipe/Another Experiment - 05/11/2024

Place chicken breast, legs, or thighs (or a combination thereof) in a slow cooker. 3 breasts, 4 thighs and 6 legs were used at this time.

In a bowl, whisk all other ingredients and pour over chicken. Cook on low 5-6 hours (3-4 hours if only using chicken breast).

Other Ingredients:

1 c. BBQ Sauce

1/3 c. Soy Sauce

1/3 c. Honey

1 TBSP Minced Garlic

1 tsp Onion Powder

1 tsp Italian Seasoning

1 tsp Paprika

Serve with your choice of sides (baked potato and Caesar salad pictured with chicken breast pieces). Husband had 2 legs & 1 thigh. Plenty of leftovers for a few more meals! 😜❤️

#OkayIAteNearlyAWholeRollOfGirlScoutCookiesForDessert #NoRegerts #IYKYK #Lol #IKnowIAmADork

[foodiehut3]

Foodie Hut

Article

Foodie Hut is one of the best fine-dining restaurants in Trivandrum. The interior of the restaurant is mostly made of wood and well-furnished. The guests will have a new experience when they visit Foodie Hut. The Foodie Hut can accommodate 89 guests at a time, and it is the biggest restaurant in Trivandrum. We have 89 covers in our restaurants. Foodie Hut is one of the most luxurious restaurants in Trivandrum because of the interior and the quality of the food. Foodie Hut is set as an old traditional design and cuisine for customer satisfaction. This will make the restaurant much better. Foodie Hut has an old heritage look, so we set the restaurant up like an old traditional manor. The antique work in the Foodie Hut makes it different from the other restaurants. Antiques are like old sculptures and paintings by famous artists. All these things make the guests more wonderful. Foodie Hut has well-educated and experienced employees for guest service. We only have experienced employees in our restaurant. The outlook of our restaurant is set in an old-fashioned style, and guests can explore the beauty of our restaurant. If the guest requests to conduct a function at Foodie Hut, our F&B service department will arrange the function as per what the guest wants. We make special occasions memorable for the guests.

Food Varieties

Foodie Hut has so many varieties of foods. The Foodie Hut has many varieties in the kitchen department, like Tandoor, Continental, South Indian, North Indian, and Bakery. We welcome our guests with a sweet welcome. The sweet is complimentary for the guest from Foodie Hut. We provide the best-quality food for the guests. We start with appetizers, then we go for the main course, and at last, we finish their dinner or lunch with a dessert. That’s our foodie hut’s style. That’s why we’re different from other restaurants. These all make our restaurant the best restaurant in Trivandrum.

Beverages in Foodie Hut

We have non-alcoholic and alcoholic beverages. The types of beverages we have are red wines, white wines, rose wines, champagne, sparkling wine, cocktails, mocktails, fresh juice, and mojitos, and we have so many varieties of these drinks on our menu.

Foodie Hut Bar Counter

The Foodie Hut’s bar has an old-fashioned ambiance. The bar is made mostly of wood. It makes for a new experience for the guest because Foodie Hut is the best-ambiance restaurant in Trivandrum. Our glassware looked so different from other restaurants because the glassware in Foodie Hut looked like a traditional style. Only Foodie Hut has the best bar in Trivandrum.

Food Menu

We have so many varieties of appetizers: Slow-Cooker Buffallo Chicken Dip, Spicy Bisquick Sausage Balls, Red Chipotle Pepper Jelly, Bacon-Cheese Gougeres, Deviled Potatoes, Bloody Mary Poached Shrimp, Jalapeno Popper Dip, Warm Cheese Box Bites, Asparagus Ribbon Crostini, Smoked Vidalia Onion Dip with Grilled Crudites, Butter Baked Saltine Crackers, Hot Cheesy Crab Dip, Corn and Jalapeno Dip, Spicy Cheese Twists, Creamy Avocado Dip, Hot Brown Party Rolls, Bacon-Pimiento, Guacamole, Slow Roasted Cherry Tomato Bruschetta, Crispy Baked Chicken Wings, and Yeast Rolls.

We have a variety of soups on our menu. They are Chicken Noodle Soup, New England Clam Chowder, Butternut Squash Soup, Beef and Barley Soup, Corn Chowder, and Cream of Mushroom Soup.

Our varieties of salads are Caprese Salad, Som Tam, Larb, Belo Lucene Paprike, Piyaz, Houria, and Fruit Salad.

Our mains courses are so much more varied than at other restaurants. The manis are Braised Chicken Legs With Grapes and Fennel, Habanero BBQ Shrimp, Grilled Pork Spareribs with Soda Bottle Barbecue Sauce, Marinated Chicken Breast with Grilled Pineapple Relish, Garlicky Instant Ramen Noodle Salad with Grilled Chicken Thighs, Roast Chicken with Harissa and Schmaltz, Chard-Wrapped Fish with Lemon and Olive, Slow Cooker Pork Shoulder with Zesty Basil Sauce, Butterflied Chicken with Herbs and Cracked Olives, Lamb Chops with Polenta and Grilled scallion Sauce, Butter Grilled Lobster, Meen Kodampuli Curry, Meen Idichathu, Beer Battered Fish, BBQ Roast Pork Ribs, Kappa Erachi Udachathu, Motton Stew, and Aatterachi Ularthiyadhu, Kozhi Cheru Ulli Ularthiyadhu, Kozhi Peratttu, Tharavu Mappas, and Murgh Lababdar.

We have so many vegetarian choices for our guests. They are Ulli Theeyal, Thakkali Kootu Curry, Malakari Mappas, Paneer Makhani, Dal Makhani, Saffritto, and Duet of Gnocchi.

The platters and pots we have are: Kerala Veg Platter, North Indian Platter (Lamb/Veg/Chicken), Syrian Platter, Nalli Biryani, and Biriyani (Motton/Chicken/Veg).

In the bakery section, we have some varieties of desserts. They are Kladdkaka, Bombocoado, Sernik, Medovik, Frozen Custard, Banana & Caramel Dome, Gelato Al Pistachio, American Pancakes, Pistachio Financier, Brownies, Doughnut, Crumble, Pavlova, Sundae, Panna Cotta, and Pumpkin Pie.

Non-alcoholic Beverages Menu

Foodie Hut had so many varieties of non-alcoholic beverages. The menus are Mango Lassi, Chai Masala, Chocolate Caliente, Cuban Espresso, Espresso Freddo, South Indian Coffee, Coffee Raf, Cappuccino, Tender Coconut Water, Orange Juice, Sugarcane Juice, Watermelon Juice, Pineapple Juice, Sparkling Water, and Bottled Water.

Bar Menu

On the Foodie Hut bar menu, we had so many varieties of non-alcoholic beverages like cocktails, mocktails, red wines, rose wines, white wines, champagne, sparkling wine, and beer.

The Foodie Hut has some varieties of red wine, including Cebernet Sauvignon, Malbec, Australian Shiraz, Fratelli, Point Noir, Pinotage, Merlot, and Apothic Red.

Foodie Hut’s varieties of white wines are Kim Crawford Sauvignon Blanc, Chardonnay, Far Niente Chardonnay 2018, Sauvignon Blanc, Whitehaven Sauvignon Blanc, Cloudy Bay Marlborough Sauvignon Blanc 2022, Pinot Grigio, and Barefoot Pinot Grigio.

Foodie Hut’s varieties of rose wines are Miraval Provence Rose, Josh Cellars Rose, Apothic Rosé, and Domaines Ott Clos Mireille Rose.

Foodie Hut’s varieties of champagne and sparkling wines are Moet & Chandon Imperial, Bollinger Brut Special Cuvee, Billecart Salmon Brut Reserve, Ruinart Blanc de Blancs, Brundlmayer Sekt Brut, and Chandon Brut.

We only provide branded beer to the guests. They are KF Premium, KF Ultra, Carlsberg Malt Premium, Carlsberg Classic, Tuborg Strong Premium, Heineken Strong Larger, Corona Extra, Budweiser Magnum Strong, Budweiser Premium, and Foster’s Premium Strong.

Foodie Hut’s varieties of cocktails are: Old Fashioned, Margarita, Espresso Martini, Whiskey Sour, and Bloody Mary.

Foodie Hut’s varieties of mocktails are Virgin Mojito, Virgin Bloody Mary, No Tequila Sunrise, Abstinence On The Beach, Roy Rogers.

Qualified Staffs

We only hire well-educated and trained staff at Foodie Hut. When we hire a staff member, we must check everything about her or his qualifications, and we give good training to the staff we hire. In F&B Service, our F&B manager, Gokul, was the one who hired staff in the F&B Service department. Our F&B manager, Mr. Gokul, is one of the best F&B managers in India. So he is always aware of everything in our restaurant. The F&B Service Department was in charge of the bar counter because they were dealing with guests. And our F&B department is so nice to the guests, and the guests of Foodie Hut are always happy for our service to them.

In the food production department, our executive chef is Sahina Sajith. She is a famous executive chef in India because we can’t see a female leader in the kitchen department. It was very rare to be a female executive chef. And she is one of the best master chefs in India. We are so proud to have an executive chef like her. Only Foodie Hut has a female leader in the food production department. Mrs.Sahina Sajith is the one who hires staff in the kitchen department. And we only hire a qualified person for our restaurant. That is the reason that our staff is the best-qualified staff in Trivandrum.

Guest Satisfaction

In our restaurant, the guests had complete satisfaction with Foodie Hut. Because of our good service to our guests. We conduct special events if the guest needs them. There are zero negative reviews for Foodie Hut. We are the best restaurant for our service and food quality. We always make our guests happy with our F&B service and food production department. The way we treat our guests is different. We only had positive reviews from the guests. Moreover, our varieties of food serve as a new experience for our guests, and they will love the way we serve the food to them. The ambiance of our restaurant creates a new experience for the guests, and it will be a memorable day. Most of the guests have recently visited our restaurants because they like the ambiance, quality of food, and service of Foodie Hut. This is the reason that Foodie Hut always has something unique. We do our best to ensure guest satisfaction. We provide avenues for guests to provide feedback, such as comment cards, online reviews, or direct communication with staff, demonstrating a commitment to continuous improvement and guest satisfaction. Our restaurant handles any issues or complaints raised by guests that can significantly impact satisfaction. Prompt resolution of problems and genuine efforts to rectify mistakes can turn a negative experience into a positive one. That is the reason we are the best.

[lundsandbyerlys]

Instant Pot Smoky Barbecue Chicken

Zesty, flavorful chicken made easy in the Instant Pot! Delicious sandwiches, rolled into tortillas, or served alongside mac and cheese. For even easier prep, use one of our L&B Barbecue Sauces instead of making your own.

4-6 servings Preparation time: 1 hour

Ingredients For the chicken: 2 ½ pounds boneless, skinless chicken thighs 1 teaspoon kosher salt

For the barbecue sauce: ½ cup ketchup 1 tablespoon packed dark brown sugar 2 teaspoons molasses 2 teaspoons Worcestershire sauce 2 teaspoons chopped chipotle chile in adobo sauce (optional) 1 teaspoon apple cider vinegar 1 garlic clove, minced or grated on a Microplane ¾ teaspoon sweet or hot smoked paprika ½ teaspoon freshly ground black pepper ¼ teaspoon dry mustard powder

For serving: Hot sauce, to taste (optional)

Directions

Season the chicken thighs with the salt and let them sit while you prepare the sauce.

For the barbecue sauce, set the pressure cooker on the sauté function. Add the ketchup, brown sugar, molasses, Worcestershire, chipotle chile, vinegar and garlic. Stir in the paprika, black pepper and dry mustard; simmer until the mixture is darkened and thick (it should turn into a paste), 3 to 5 minutes.

Stir in the chicken. Cover and cook on high pressure for 15 minutes. Let the pressure release naturally.

Using tongs, transfer the chicken to a large bowl, leaving the sauce in the pressure cooker. Set the cooker on the sauté function and simmer the sauce until it has thickened to taste (remembering that it will continue to thicken as it cools), 5 to 10 minutes. Meanwhile, shred the chicken. Toss the chicken with some of the barbecue sauce and season with hot sauce to taste. Serve the remaining sauce on the side.

Tip: If you'd like to use a slow cooker instead, cook the sauce slightly less – it should bubble for a minute but not turn into a paste. Stir in the chicken, making sure it is well coated in the sauce. Then cook on high for 3 to 4 hours or low for 4 to 5 hours.

Recipe source: Dinner in an Instant: 75 Modern Recipes for your Pressure Cooker, Multicooker + Instant Pot

[beautyisidentity]

BBQ chicken thighs, slow cooked in homemade BBQ sauce until fall-off-the-bone tender. Great for making pulled chicken sandwiches.

[gabe-sanders]

This crockpot BBQ Peach Chicken recipe is tender, juicy, and tangy with the perfect amount of sweet and savory. Plus, It’s ready and on the table in under 4 hours!

[ruhulamin15]

This crockpot BBQ Peach Chicken recipe is tender, juicy, and tangy with the perfect amount of sweet and savory. Plus, It’s ready and on the table in under 4 hours!

[wooden--spoon]

Family is who you choose

On Thursday my grandfather passed away, he was seventy-two. Due to the current limits put on our society, I could only take part in the funeral via a pixelated Zoom feed. It still doesn’t quite seem real, like all of my emotions are muted, or coming through a sieve.  

 I only met Papa once in the first six years of my life — I lived in the United States, he lived in Malaysia.  However, in September 2002, my family left Minnesota to move to the north coast of NSW. At the same time, Papa left Malaysia, along with my teenaged aunties, Rachel and Leah.  Together, my mum, dad, brother, aunties, Papa and myself lived in a loud brick house with tile floors on the banks of a murky canal for the next two years. When I first met him he had tanned, angular features and a hair line that would foresee my owns recession. He could be a grumpy SOB, often locking himself in his room for hours on end reading, barely saying a word to anyone. He was in contrast to the grandfather I had left behind in Minnesota, but over the years I learned to appreciate the ways he showed his love, which was almost always through his actions rather than his words. By the time Rachel, Leah and Papa moved out, we had lived up to what we technically already were: a family.  

 There are seven people that called Papa dad. Not all of them had his blood running through their veins, but all of them were his children. He was the head of our family, a family that has stretched across the globe and then retracted again. Growing up in Australia I got to know every one of them, living near them all throughout my life. Now in the age of Covid-19, we cannot be together to remember him.  

 Many of my relationships with family are built on food, however with Papa it was not the force of our bond. For us it was always sport, and in later years’ politics. But in life food is ever present, so there are always memories. Sadly, as many anecdotes from his eulogy attest, his cooking was never spectacular. In his final decade he wrapped his head around a slow cooker, but prior to that it was mostly unbalanced pastas and maybe a snag here and there. Still, there was a cheese plater on the table whenever we arrived, and a bowl of chips whenever the footy was on.  

 I know when this mess is over, we will all be together to remember him. For now, we have to settle for our memories. One night comes to mind that illustrates just how special a man he was, and the sort of family he created for us.

 ****

 Papa and Kate’s place in Goonengary sits atop tall stilts, a fading hardwood abode hovering above the forest. It is surrounded by a deck that stretches out into an undercover area where we celebrated Papa’s 70th birthday two years ago. From the deck you can see miles and miles of valley.  Far away, the hill on the other side rises up — a dark green sheet of wilderness.

 On right side of the deck were around 80 bottles of Papa’s Russian roulette homebrew. Some bottles (the good ones) are light and bubbly.  The rest (around a third), either explode in your hand or fizzle out, flat as a tack.  In my experience growing up around the man who brewed them, his moods could be the same. Sometimes exuberant (particularly on topic of his beloved Bombers), sometimes barely able to illicit a groan of discontent at the state of the world. The only way you can tell what you are going to get is by unscrewing the lid.

 The quiet there is that perfect Australian bushland quiet, broken only by birds and the sound of wallabies crashing through the thicket. Although sometimes humans do interfere, that day as we arrived, the cursing of my father reigned supreme while he struggled to park the van in the uneven spots provided.

 Kate and the dog, Bella, a black as midnight Kelpie/Labrador with a strong snout, met us at the top of the stairs.  Kate is the final woman in Papa’s life, a life that had produced children in all along the east coast as well as across the Indian Ocean. Kate is tall and sharp.  Her hair sits short and trimmed, giving her the air of being in charge, which she is.

 As always she greeted my brother Gus and I with a tight embrace, and a peck on the cheek.

‘How good of you to come all this way!’ she said loudly, easy in her role as de facto grandmother.  

 Around the back of the house, beyond the deck and up a tree, my uncle Adam is attaching a light to some branches, his feet perched unsteadily atop a wobbly ladder. His partner Tammy watching nervously from the safety of the ground. When he saw us, he hopped down with the agility of a man who has spent more than his fair share of time sailing.

 ‘Where’s Joey?’ my dad asked, sauntering over from the finally parked van.

 ‘Asleep, as per usual.’ Adam replied, referring to his ex’s daughter who had long ago become a functioning member of the Dennis family.

 Seeing my dad and Adam together brought a warmth to my chest and a smile to my face. They both stand short and stout, much like their father; all with small bellies, short legs and strong arms.  No doubt my future is similar, but now is not the time for fretting.  

 Born in Victoria before spending their early youth in Papua New Guinea where Papa had been an economic advisor, my dad and Adam had been inseparable. Boarding school in central NSW had only brought them closer. Now middle-aged, living in Sydney and Brisbane respectively, it is odd to think of the distance that separated them. I looked over at Gus, rubbing his eyes into action, I was happy he would soon be joining me in the Victoria. Now, two years later, the distance is reinstated, only we’ve swapped places, he in Melbourne and I in Brisbane.  

 That night the deck bubbled with the conversations of a family reunited, eager to gain snippets of information about each other’s lives:

‘So how is Melbourne?’

‘Are you still working at so-and-so’s?’          

‘Jeez, time really does fly doesn’t it?’

 Across the table sat the youngest contingent of the family, my cousins Josh (ten) and Piper (six). Both still had beautiful wispy curls, the type of hair that Gus had had when he was a toddler, before it turned into the dirty blonde bird’s nest it is today. It had been over a year since I saw either of them. I tried to hold back my comments on the topic, remembering the monotonous feeling of being on the other side of the conversation at family events like this.

 Despite the all-around contentedness, everyone had food on their minds. That night we were treated to a caterer, which was lucky, as Papa was known for his stubbornness around the BBQ and his ‘well-done’ (burnt) lamb chops; blackened meat that had still united us. I remember him showing me mint jelly for the first time when I was around ten, smearing on the flubberesque jelly from a Masterfoods jar onto his shank. He improved on the Webber over the next decade, but back then it was a saving grace.

  With the caterer in charge, smoke and steam emanated from the grill and covered the crowd in a blanket of hunger. We were in for a treat.  

 When we were called in it was worth the wait: spiced chicken thighs with the skin charred from the grill, were still bursting with lean white meat inside. The cartilage, a Dennis favourite, was easy to pull from the end of the bones, crunchy and ever so forgiving when chewed.  Alongside the chicken was a salad brimming with cashews and zingy from citrus. This was not the food of a usual Dennis gathering. Afterwards, all that remained were empty plates and stained white table cloths.  

 My aunt Leah took the role of MC, a little awkwardly at first but after a few sips of bubbles she was rolling. Slender and Malaysian, not many would pick her to be related to me, or anyone else here for that matter. Sadly, Rachel couldn’t make it, but was sending her regards from Germany via a pixelated skype call.  

 Leah brought Adam up to make a speech, a role handed to him as the only sibling who would enjoy making a speech. He pulled out his gift to my grandfather: two golden garden gnomes.  The first bowing cheerily, the other just as jovial, its middle finger raised to whoever may walk by. ‘They represent the lessons I have learned from my father, the gnomes of acceptance and resistance.’ The statues looked an awful lot like him and his father — only neither of the gnomes had Papa’s scowl in their repertoire.

 Ending on a teary note that further reflected how we all felt, looking into Papa’s eyes, Adam summed it up well, ‘you taught me family is who you choose.’

Julius Dennis

[chickenrecipes-blog1]

Cooker Chicken Barbecue Recipe | chickenrecepies.com

Cooker Chicken Barbecue Recipe | ChickenRecepies Preparation:

Cooker Chicken Barbecue Recipe. First of all preheated the boiler. IF using the boiler ,lined a bordered baking sheet  with aluminium foil. Merinated the chicken with salt and paper. As to taste and after this place the chicken on the grill. If boiling it then put it on prepared baking sheet. Changing one side after 10 minutes on…

[slowlycooking]

[feedthekin]

hello! may I have some confort food for a demonkin? I love ribs and tender meat. thank you :3

No problem! I made sure that none of these require a grill or anything; they can all be made in the oven or a slow cooker!

Crockpot Ribs

Easy, Fall-Off-the-Bone, Oven-Baked Ribs

Sticky Oven Barbecue Ribs

Slow Cooker Baby Back Ribs

Red Eye Barbecue Sauce

Dr. Pepper BBQ Sauce

Saucy Chicken Thighs

Mom’s Meat Loaf

Oxtails with Gravy

Fried Pork Chops with Cream Gravy

Beef Stew with Root Vegetables

[conniecorleone]

rachel tell me what to do regarding my tendency to underseason things. what are flavors. how do i use them best to satisfy the spicy enthusiasts in life (r) and the less bold (me)

Sonja, your lack of flavorhood is something that can be remedied! My sister is very much in the same boat as you are, so I tend to tone down some of my spicier dishes to accommodate. Let me tell you some of my favorite tools and stuff you can try them in!

Salt! Use sparingly for health concerns; I tend to use a little less than whatever a recipe calls for. I generally use kosher salt for better flavor and because on the whole it has less sodium than regular iodized table salt. Also, just in case when I die and get stopped at the pearly gates by some dumbbell angel trying to tell me I can’t get in because I “didn’t keep kosher” while I was alive, I can tell them to suck an egg because ha! I used kosher products! That has to count for something!

Black Pepper! Black pepper is actually really good for your heart and liver, and has a little bit of a rounder taste than red pepper or anything spicier, so you get the benefits of adding flavor without the heartburn attached. Also it’s a natural anti-inflammatory, so it’s good to throw in chicken broth when you’re sick.

Also salt-and-pepper chicken is the easiest goddamn thing in the world, and one of the tastiest; you take a whole chicken - or thighs, or breasts, you do you - and once you’ve patted it down with paper towels, rub some olive oil over it and then season inside and out with salt and pepper, then roast for about 45 minutes to an hour at 420F (depending on your oven; you may have to go a little higher or lower, you know what’ll work best). What’s great about it is that if you use this as the base, you can add whatever the hell you want to it! If you’ve got some mixed herbs laying around you can stuff them inside, or mix with the salt and pepper on the outside, or throw in orange or lemon slices in the main cavity, but it’s 100% delicious no matter what you do. PS: BBQ sauce tastes great with this when its plain.

Garlic! I no longer have any idea what a responsible amount of garlic is but I am told that if you are going to try and train yourself to add flavor, this is a good way to do it. Try a decent garlic powder vs. fresh chopped garlic; that way you can control how much goes in to whatever dish you’re making, and it’s a little easier to add more as needed.

The holy trinity of pasta flavorings: bay leaves, oregano, and thyme (not to be confused with that other holy trinity of onion, carrots, and celery, which can also be used in pasta sauce if you’re making a bolognese). Good for any and all Italian cooking, and TBH there is no wrong way to cook pasta sauce if you throw in at least a little bit of these, unless you are my one weird uncle, whose idea of “homemade pasta sauce” is literally just taking two different bottles of Ragu and heating them up in a stock pot.

Remind me and I will send you my dad’s sauce recipe, which is easily-altered for those with higher spice-tolerant taste buds, but whose base is pretty mild, but still flavorful!

McCormack has a garlic-and-rosemary blend I like a lot, and when I lived in Hawaii I would throw it on chicken, ground beef & tomatoes, roast veggies, etc.

Mild curry powder! You might have a little trial and error finding one you like, but it’s fairly versatile for meats and veggies alike, and a good place to start if you want to try ramping up to something spicier.

Dill and fresh lemons are great for fish, especially if you’re like me and always buying lemons and then never using them, and then you just have 5 dried-up lemons chilling by your sink, staring at you, reminding you of all the money you wasted. This is a much better use for those lemons.

Salsa and hot sauce are not just for dipping! Get yourself a jar of salsa that you like and you can throw that in a slow cooker for a couple hours with some chicken thighs or ground beef, red kidney beans, a chopped onion and some frozen corn, and you’ve got yourself some instant chili. You can also work your way up from a mild salsa to something spicier if you want to try it, or maybe try something with a bit more garlic and lime.

Same with hot sauce: if you’ve got one you like, you can use it to marinate chicken before throwing it on the grill, or in the oven, or in a pan. Same rules apply: start small and work your way up.

I used to make one with hot sauce, tequila, and lime juice and would let my chicken just soak in it all day, and when I cooked it I would shred that shit and put it in tacos with some avocado and cheese and sour cream, and man…. I am making myself hungry. I should make that again, soon.

That said my main Depression Meal ™ for the longest time was plain sliced turkey on bread with hot sauce, sometimes with cheese, sometimes not, so take this part with a grain of salt.

ONION SOUP PACKETS!!! Onion soup packets and Russian salad dressing with a couple spoonfuls of apricot jam sounds insane, but mix together and put on chicken and cook at 420F for 40 minutes and you are in heaven, my friend.

ANYWAY, you can do it, Sonja!!! I believe in you and your ability to handle more spice than you know what to do with!!!!

[thekingdomofdong]

gonna do slow cooker ribs and glazed bbq chicken thighs tomorrow for dinner its gonna be lit

[myamanizedthings]

This crockpot BBQ Peach Chicken recipe is tender, juicy, and tangy with the perfect amount of sweet and savory. Plus, It’s ready and on the table in under 4 hours!