Author: manthatscooking

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Slow Cooker Corned Beef

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Slow Cooker Corned Beef

Looking for something easy to cook for St Patricks day? This is a cabbage free corned beef recipe for your slow cooker with only a few steps. Grab your favorite stout and fix up a plate of this today!

Ingredients

  • 3 pounds corned beef brisket
  • 2 pounds potatoes, small golden is best
  • 2 cups baby carrots
  • 2 small yellow onions
  • 1/8 teaspoon black pepper
  • 1/2 cup water
  • 1 tablespoon corn starch
  • 1 tablespoon Worcestershire sauce

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Directions

First, peel the onions and cut them in half.  Then thinly slice each half and break apart the onions placing them into the slow cooker.


Next, wash and chop the baby carrots into 2 to 3 chunks per carrot. Place them into the slow cooker.


Next wash the potatoes and then cut each into 4 even parts and place them into the slow cooker.


Next add half of the corn starch to the slow cooker.  Add the black pepper to the slow cooker.  Add the 1/2 cup of water to the slow cooker. Using a spoon, stir the contents of the slow cooker.  Make sure the corn starch is spread around and not clumped together.


Next remove the corned beef from the package and wash it thoroughly removing the blood and various whatnots. Place the corned beef into the slow cooker.  If there is a fat layer on the corned beef, place this side up.  If there is a seasoning packet with the corned beef, discard this and do not use.


Finally add the Worcestershire sauce to the top of the beef.  Start your slow cooker for 8 to 9 hours of cooking.  Stir periodically at the 4 hour mark and 6 hour mark.  When cooking is complete, add the other half of corn starch to the slow cooker and stir this into the liquid.  Slice the corn beef, plate and enjoy!

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Grilled Hot Chicken

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Grilled Hot Chicken

Are you ready to feel the heat?  Check out this delicious hot pepper chicken recipe and say hello to the flame!

Ingredients

  • 6 Boneless skinless chicken thighs
  • 3 Scotch bonnet peppers
  • 1/2 cup Franks Red Hot Wings Sauce
  • 2 Tablespoons Ocho Rios Spicy Jamaican Jerk Seasoning
  • 1/4 cup Matouk’s Hot Pepper Sauce
  • 1 Teaspoon Everglades Heat seasoning

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Directions

First, cut the scotch bonnet peppers and remove the stem and seeds.  Place the peppers in a electric chopper to get a fine cut or hand chop the peppers into fine pieces.


Next place the chicken thighs into a 1 gallon Ziploc bag.  Add the peppers and all other ingredients to the bag.  Seal the bag and manipulate the contents for at least 1 minute ensuring that all seasoning is evenly distributed. Place the bag in the refrigerator for 4 to 6 hours.


After this take out the chicken and place on a preheated grill.  Cook on a low temperature for about 7 – 8 minutes per side.  Flip the chicken at least 4 to 6 times.

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Baked Grilled Spare Ribs

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Baked Grilled Spare Ribs

Check out our low and slow easy grilled rib recipe

Ingredients

  • Spare ribs
  • Lawry’s Seasoned Salt
  • Emerils Rib Rub
  • Stubbs BBQ Sauce

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Directions

First get a foil oven pan and we will use this to hold all the cut up ribs for baking.  To start, cut the ribs in between each rib bone and place the rib into the oven pan.  Repeat this until the rack is fully butchered and placed into the oven pan.


Next season the ribs with Lawry’s Seasoned Salt followed by Emerils Rib Rub. After coating one side, flip the ribs and repeat the process until all sides of the ribs are coated in seasoning.


Next, cover tightly the oven pan with aluminum foil.  Place the pan in the oven on 200 degrees for 4 hours. After 4 hours remove the oven pan. Remove the foil cover and lightly season the ribs.  Follow this with pouring Stubbs BBQ sauce on the ribs and brush the sauce over all  surfaces of the ribs. Flip the ribs and repeat the seasoning and BBQ sauce application until the ribs are fully coated on all sides.


Preheat your BBQ on a medium to low setting. Place the ribs on the grill and turn them every 5 to 7 minutes.  Repeat this process until all sides of the ribs are grilled and caramelized.

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Grilled Steak Fajitas

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Grilled Steak Fajitas

Grilled skirt steak fajitas is one of the best all time comfort foods. This is a quick recipe that you will love or your money back. LOL.

Ingredients

  • 1 Pack of skirt steak, 1 or 2 strips
  • 1 Green bell pepper
  • 1 Yellow onion
  • 1 Can refried beans
  • 1 Pack mushrooms
  • 1 Tomato
  • 1 Bunch cilantro
  • 2 Jalapeno peppers
  • 1 Package of flour tortilla shells
  • Everglades seasoning
  • Cumin
  • Chili powder
  • Jalapeno powder
  • BBQ salt
  • Olive oil

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Directions

First, peel and cut the yellow onion into thin slices.  Add slices to a bowl


Next cut the bell pepper into thin slices and add to the bowl.  Add 1/4 cup of olive oil to the bowl. Mix in about 1/4 teaspoon of cumin, chili powder, and everglades seasoning.


Add some cilantro to the bowl, then stir the contents of the bowl.


Next season the skirt steak with jalapeño powder, everglades seasoning, and BBQ salt.


Next, wash the mushrooms and add to a cast iron pan. Season the mushrooms with soy sauce and everglades seasoning.


Open the can of refried beans and add to the pan.


Next add the vegetables to a grill pan and place on the pre-heated grill.  Add the cast iron pan with beans and mushrooms. Let this cook for 5 – 10 minutes.  After this time, stir the veggies and beans and mushrooms.  Let cook another 5 – 10 minutes.  


Add the jalapeño peppers to the top rack and stir the veggies and mushrooms again.  After 10 minutes, add the steak, and again stir the veggies and beans and mushrooms.


 After 5 – 7 minutes, flip the steak, and again stir everything.  Add the tortilla shells wrapped in foil to the top rack. Give the steak another 5 – 7 minutes, then remove everything from the grill.


 Chop up the tomato, and some fresh cilantro.  Cut the steak into small thin slices.


Build a fajita with a shell, add beans, veggies, mushrooms, steak, tomato and cilantro.

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