2 tablespoons soy sauce (we used reduced-sodium soy sauce)
1 tablespoon chili powder
1 tablespoon liquid smoke (we used hickory smoke)
1 teaspoons ground black pepper (we used freshly ground black pepper)
1 teaspoon kosher salt
¾ teaspoon ground red pepper
2 cloves garlic, minced
Take a 6-quart slow cooker out and spray the inside of it with cooking spray. Place the ribs down on the bottom of the slow cooker.
Take a medium-sized mixing bowl out and add to it the remaining ingredients (tomato paste – minced garlic), stirring to combine. Pour the tomato mixture over the ribs, turning the ribs so they get thoroughly coated in the mixture.
Place a layer of paper towels over the slow cooker, putting the lid on afterwards. Cook on LOW for 5 to 5 ½ hours or until the meat’s tender. Serve the ribs with the sauce and enjoy !
The meat was practically falling off the bone, it was so tender ! You take a bite and you can taste a sweet and spicy flavor but you’ll get some smokiness at the end of the bite. A great recipe when you’re hankering some ribs but don’t feel like cooking outdoors.
We got this recipe from a Paula Deen magazine.
We weren’t paid in any form to promote the magazine.
½ cup (2 oz.) shredded sharp Cheddar cheese (we went with the ½ cup measurement rather than just shredding 2 oz.)
3 oz. cream cheese, softened
½ tsp. table salt
¼ tsp. ground red pepper, divided
1 (8-oz.) package chopped smoked ham (we used Smithfield Hickory Smoked Boneless Ham Steak)
Vegetable cooking spray
1 ¼ cups cornflakes cereal, crushed
1 Tbsp. butter, melted
Preheat the oven to 350 degrees. Cook the pasta based off the directions on the package they came in.
While the pasta’s cooking, take a Dutch oven out and add 2 tablespoons of butter into it, setting the heat to medium. Once the butter’s melted, gradually whisk in the flour, stirring constantly for 1 minute after all the flour’s in. Now gradually whisk in the milk and evaporated milk until all of it’s in there and the mixture looks smooth. Continue to stir constantly for 8 to 10 minutes or until it looks like it’s thickened slightly. Whisk in the Gouda cheese, Cheddar cheese, cream cheese, salt and 1/8 tsp. of red pepper until smooth. Take the Dutch oven off the heat and stir in the ham and cooked pasta.
Take a 13- x 9-inch baking dish out and coat the inside with cooking spray. Pour the pasta mixture into the baking dish, spreading it out evenly afterwards. In a mixing bow, stir the crushed cereal, one tablespoon of melted butter, and what’s left of the red pepper together. Sprinkle the cereal mixture over the pasta and place the baking dish in the oven for 30 minutes or until the mac & cheese looks golden and bubbly. Let it stand for 5 minutes before eating.
This dish definitely lives up to its name ! You can taste smokiness from the Gouda and the ham and it’s definitely cheesy ! The ham also adds a different texture to the dish which is nice. You could easily serve this as a main dish or as a side dish.
We got this recipe from Southern Living.
We weren’t paid in any form to promote Smithfield or Southern Living.
1 tsp. pepper (we used freshly ground black pepper)
1 cup red pepper jelly (we used a 10.5 oz. jar of Braswell’s red pepper jelly)
1 tsp. smoked paprika
Fresh jalapeño, chopped
Before preheating your oven, move a rack to the top third of your oven (we moved our rack up one from the middle). Preheat your oven to 450 degrees. Take a large rimmed baking sheet out and line it with aluminum foil. Place a wire rack on the lined baking sheet, spraying the rack with cooking spray afterwards.
Take the chicken wings and cut off the wingtips before separating the wingette from the drumette (until we take our own pictures, check out this website, thekitchn.com, if you need any help figuring out the anatomy of a chicken wing). Pat the wingettes and drumettes dry before placing them in a large mixing bowl. Along with those chicken wings, add the canola oil, salt, and pepper to the bowl, tossing to ensure all the chicken wings are coated in those ingredients. Place the chicken wings on the rack lined baking sheet and stick them in the oven to cook for 45 minutes or until the chicken skin is crispy.
In a separate mixing bowl, mix together the red pepper jelly and the smoked paprika, creating your glaze. Scoop out ¼ cup of the glaze and place it in a separate bowl. Take the chicken wings and toss them around in the remaining glaze before returning the chicken wings to the rack lined baking sheet (making sure that the wings are still in a single layer). Stick the wing pieces back in the oven for an additional 10 minutes or until the glaze looks shiny, the skin’s browned up in spots on the chicken and the chicken’s fully cooked.
Place the wings on a plate and dab with that ¼ cup of glaze*. Sprinkle the chopped jalapeño over the wings and serve immediately.
*We actually forgot to dab the ¼ cup of glaze onto the wings but we did dip the wings into the glaze while we ate.
Oh these were delicious ! You’ve got sweet, spicy, and smoky all in one bite !
We found this recipe in a Rachael Ray magazine.
We weren’t paid in any form to promote Braswell, thekitchn, or Rachael Ray.