Ingredient Notes

• Whole chicken: A 4 to 5-pound chicken is the perfect size for this recipe.
• Olive oil: Helps the seasonings stick to the chicken and is also used for browning.
• Salt and black pepper: Season both the chicken and vegetables to taste.
• Paprika: Adds color and mild flavor to the roasted chicken.
• Dried thyme: Gives the chicken a savory herb flavor.
• Garlic powder: An easy way to season the entire chicken evenly.
• Onion: Cut into wedges so it holds up during the long roasting time.
• Carrots: Thick rounds stay tender without becoming too soft.
• Potatoes: Cut them into chunks so they cook evenly alongside the chicken.
• Chicken broth: Adds moisture and creates flavorful pan juices for the gravy.
• Butter: Used as the base for the homemade gravy.
• All-purpose flour: Thickens the pan juices into gravy.
• Fresh parsley: An optional garnish for serving.

How to Make Dutch Oven Chicken Pot Roast with Gravy

1. Preheat the oven to 350°F. Pat the chicken dry with paper towels. Rub the chicken inside and out with the olive oil. Season inside and out with salt, black pepper, paprika, thyme, and garlic powder.
2. Heat the Dutch oven over medium-high heat on the stovetop. Add a splash of olive oil.
   Brown the chicken on all sides until golden brown.
3. Add the onion, carrots, and potatoes to the Dutch oven, arranging them across the bottom and around the edges. Season with additional salt and black pepper, if desired.
4. Pour in the chicken broth. Cover with the lid and transfer the Dutch oven to the preheated oven. Roast for 1 1/2 to 2 hours, or until the chicken is fully cooked and reaches an internal temperature of 165°F and the vegetables are tender.
5. Remove the chicken and vegetables from the Dutch oven. Strain and reserve the pan juices. Place the Dutch oven on the stovetop over medium heat. Melt the butter.
   Whisk the flour into the melted butter and cook, stirring constantly, for about 1 minute.
   Gradually whisk in the reserved pan juices. Bring the gravy to a simmer and continue cooking until it reaches your desired consistency.
6. Carve the chicken and serve with the roasted vegetables and gravy. Garnish with chopped fresh parsley.

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Dutch Oven Chicken Pot Roast with Gravy

This Dutch Oven Chicken Pot Roast cooks with potatoes, carrots and onions until tender, then the savory pan juices are turned into an easy homemade gravy.

Course Dinner

Cuisine chicken, healthy

Prep Time 20 minutes minutes

Cook Time 1 hour hour 55 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 6

Calories 445kcal

Equipment

• Dutch Oven

Ingredients

• 4lb whole chicken about 4-5 pounds, giblets removed
• 2 tablespoons olive oil plus a splash for browning
• Salt and black pepper to taste
• 2 teaspoons paprika
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 large onion cut into wedges
• 3 large carrots peeled and sliced into thick rounds
• 3 medium potatoes peeled and cut into chunks
• 2 cups chicken broth
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• Fresh parsley chopped, for garnish

Instructions

• Preheat the oven to 350°F. Pat the chicken dry with paper towels. Rub the chicken inside and out with the olive oil. Season inside and out with salt, black pepper, paprika, thyme, and garlic powder.
  
• Heat the Dutch oven over medium-high heat on the stovetop. Add a splash of olive oil. Brown the chicken on all sides until golden brown.
  
• Add the onion, carrots, and potatoes to the Dutch oven, arranging them across the bottom and around the edges.Season with additional salt and black pepper, if desired.
  
• Pour in the chicken broth. Cover with the lid and transfer the Dutch oven to the preheated oven.
  
• Roast for 1 1/2 to 2 hours, or until the chicken is fully cooked and reaches an internal temperature of 165°F and the vegetables are tender.
• Remove the chicken and vegetables from the Dutch oven. Strain and reserve the pan juices.
• Place the Dutch oven on the stovetop over medium heat. Melt the butter. Whisk the flour into the melted butter and cook, stirring constantly, for about 1 minute. Gradually whisk in the reserved pan juices. Bring the gravy to a simmer and continue cooking until it reaches your desired consistency. Carve the chicken and serve with the roasted vegetables and gravy. Garnish with chopped fresh parsley.
  

Nutrition

Calories: 445kcal | Carbohydrates: 30g | Protein: 37g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 471mg | Potassium: 643mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6470IU | Vitamin C: 25mg | Calcium: 41mg | Iron: 2mg

More Chicken Recipes

Dutch Oven Chicken Pot Roast

Easy Cajun Pasta Skillet

Easy Instant Pot Chicken Recipes

Cilantro Lime Grilled Chicken

The post Dutch Oven Chicken Pot Roast appeared first on The Rockstar Mommy.

Ingredient Notes

• Chicken: Chop the chicken into bite-sized pieces so it cooks quickly and evenly.
• Cajun seasoning: Seasons both the chicken and creamy sauce. You can adjust the amount depending on how spicy you like your pasta.
• Pasta: I used bowtie (farfalle) pasta, but another short pasta shape will work too.
• Onion: Adds flavor to the chicken and vegetable mixture.
• Celery: Gives the dish some texture and is a classic match for Cajun-inspired flavors.
• Bell pepper: Use your favorite sweet bell pepper.
• Cream cheese: Makes the sauce thick and creamy. The recipe uses 4-8 ounces, depending on how creamy you want the sauce.
• Sour cream: Adds creaminess with a slight tang.
• Chicken broth: Forms the base of the sauce and helps you adjust its consistency.
• Milk: Optional, but you can add a little if you want to thin the sauce.
• Oil or butter: Used for cooking the chicken and vegetables.
• Salt and pepper: Season the chicken to taste.

Easy Cajun Pasta Skillet

1. Heat half of the oil in a large skillet over medium heat. Season the chopped chicken with salt, pepper, and half of the Cajun seasoning. Add the chicken to the skillet and cook for 6-8 minutes, or until browned and the internal temperature reaches 165°F. Remove chicken and set aside.
2. Meanwhile, cook the pasta according to the package directions. Drain, but do not rinse. Set aside. Add the chopped onion, celery, and bell pepper to the skillet, adding more oil as needed.
3. Cook for about 6 minutes, until the onion is translucent and the vegetables are tender. Transfer the vegetables to a clean bowl.
4. Wipe out the skillet and add the chicken broth. Bring to a simmer, then stir in the sour cream and cream cheese. Continue stirring as the cream cheese melts. Add additional broth or milk as needed until the sauce is smooth and coats the back of a spoon.
5. Season the sauce with the remaining Cajun seasoning, adjusting to taste.
6. Add the cooked pasta and stir until coated in the sauce.
7. Return the chicken and vegetables to the skillet and stir until everything is coated and heated through.

Print

Easy Cajun Chicken Pasta Skillet

Easy Cajun Chicken Pasta Skillet combines tender chicken, pasta and veggies in a rich Cajun cream sauce. Ready in just 35 minutes!

Course Dinner

Cuisine chicken, pasta

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 468kcal

Ingredients

• 2 tablespoons oil or butter
• 2 cups chicken chopped
• Salt and pepper to taste
• 1 tablespoon Cajun seasoning
• 3.5 cups dry pasta such as bowtie/farfalle
• 1 small onion diced
• 2 stalks celery diced
• 1 sweet bell pepper diced
• 6 ounces cream cheese softened, as desired
• 1 cup sour cream
• 1/2 cup milk as desired, optional
• 1.5 cups chicken broth as needed

Instructions

• Heat half of the oil in a large skillet over medium heat. Season the chopped chicken with salt, pepper, and half of the Cajun seasoning. Add the chicken to the skillet and cook for 6-8 minutes, or until browned and the internal temperature reaches 165°F. Remove chicken and set aside.
  
• Meanwhile, cook the pasta according to the package directions. Drain, but do not rinse. Set aside. Add the chopped onion, celery, and bell pepper to the skillet, adding more oil if needed.
  
• Cook for about 6 minutes, until the onion is translucent and the vegetables are tender. Transfer vegetables to a bowl.
  
• Wipe out the skillet and add the chicken broth. Bring to a simmer, then stir in the sour cream and cream cheese. Continue stirring as the cream cheese melts. Add additional broth or milk as needed until the sauce is smooth and coats the back of a spoon.
  
• Season the sauce with the remaining Cajun seasoning, adjusting to taste.
  
• Add the cooked pasta and stir until coated in the sauce.
  
• Return the chicken and vegetables to the skillet and stir until everything is coated and heated through.
  

Notes

What to Serve With Easy Cajun Pasta Skillet

– Garlic bread. There is always sauce left in the bowl and something has to get it.
– A green salad. 
– Roasted broccoli or green beans. Roast them while the chicken cooks and everything finishes at the same time.

Nutrition

Calories: 468kcal | Carbohydrates: 54g | Protein: 15g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 49mg | Sodium: 547mg | Potassium: 554mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2277IU | Vitamin C: 41mg | Calcium: 209mg | Iron: 1mg

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Dutch Oven Chicken Pot Roast

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Cilantro Lime Grilled Chicken

The post Easy Cajun Pasta Skillet appeared first on The Rockstar Mommy.

The post Easy Instant Pot Chicken Recipes appeared first on The Rockstar Mommy.

Sweet and Savory Empanadas Recipes

1. Baked Beef Empanadas – Homemade Hooplah
2. Taco Empanadas – Amanda’s Cookin
3. Air Fryer Caramel Apple Empanadas – Wondermom Wannabe
4. Fig and Cheese Empanadas – Living Sweet Moments
5. Pork Carnitas Empanadas – Country’s Sweets
6. Pineapple Empanadas – Kitchen Gidget
7. Pork Picadillo Empanadas – Sense and Edibility
8. Tuna Empanadas – Tastes of Lizzy T
9. Mexican Baked Strawberry Empanadas – Fav Family Recipes
10. Cheddar Apple Empanadas – Sarah Hearts
11. Beef, Black Bean, and Corn Empanadas – Scattered Thoughts of a Crafty Mom
12. Poblano and Cheese Empanadas – Homemade Hooplah
13. Argentine Empanadas w/ Chimichurri Sauce – The Diva Dish
14. Spicy Chili Empanadas – Living Sweet Moments
15. Vegetarian Lentil and Sweet Potato Empanadas – Love and Olive Oil
16. Baked Plantain and Cheese Filled Empanadas – Living Sweet Moments
17. Biscoff and Peach Empanadas – Inside Bru Crew Life
18. Rotel Chicken Empanadas – Fantabulosity
19. Blueberry and Goat Cheese Empanadas – Jo Cooks
20. Pizza Empanadas – Princess Pinky Girl
21. Mexican Street Corn Empanadas – Take Two Tapas

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The post Sweet and Savory Empanadas Recipes appeared first on The Rockstar Mommy.

Ingredient Notes

• Peeled and deveined shrimp: The star of this dish, using deveined shrimp saves prep time and makes dinner even easier.
• Unsalted butter: Creates the rich butter mixture that coats every bite. Starting with softened butter or melted butter works perfectly.
• Fresh garlic: Freshly minced garlic gives the sauce incredible flavor that jarred garlic simply can’t match.
• Freshly squeezed lemon juice: Adds bright, fresh acidity that balances the richness of the butter.
• Italian seasoning: Brings classic herb flavor to this classic dish.
• Fresh parsley: Adds color and a fresh finish.

Baked Shrimp Scampi

1. Preheat oven to 350 degrees F. Melt butter, either in the microwave or on the stove top.
2. Add garlic, and freshly squeezed lemon juice. Place shrimp into baking dish and pour butter mixture over the top. Sprinkle with Italian seasoning.
3. Place in oven, bake for 9-15 minutes until shrimp is pink in color.
4. Remove from oven and sprinkle with parsley. Serve alone or over top of angel hair pasta, drizzle with extra sauce.

More Recipe Ideas

Air Fryer Apple Crisp

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Print

Baked Shrimp Scampi

Juicy shrimp, buttery garlic sauce, and bright citrus flavors come together in this Easy Baked Shrimp Scampi Recipe that's perfect for both busy weeknights and special occasions.

Course Dinner

Cuisine seafood

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 201kcal

Ingredients

• 1 pound peeled and deveined shrimp
• 4 tablespoons melted butter
• 2 teaspoons minced garlic
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Italian seasoning Minced parsley

Instructions

• Preheat oven to 350 degrees F. Melt butter, either in the microwave or on the stove top. Add garlic, and freshly squeezed lemon juice. Place shrimp into baking dish and pour butter mixture over the top. Sprinkle with Italian seasoning.
  
• Place in oven, bake for 9-15 minutes until shrimp is pink in color.
  
• Remove from oven and sprinkle with parsley. Serve over top of angel hair pasta, drizzle with extra sauce.
  

Notes

Nutritious value is for the Shrimp Sscampi only. Pasta not included

Nutrition

Calories: 201kcal | Carbohydrates: 1g | Protein: 23g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 213mg | Sodium: 225mg | Potassium: 317mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 353IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 1mg

The post Baked Shrimp Scampi appeared first on The Rockstar Mommy.

Easy Blackened Salmon

1. Pat the salmon filets dry with paper towels. This helps create the best crust during cooking.
2. Brush the salmon with oil and sprinkle half of the Cajun seasoning over the top. Flip and repeat on the other side.
3. Place a large cast iron skillet over medium heat. Add the remaining oil and allow it to heat until shimmering. Carefully place the salmon into the hot skillet. If your salmon has skin, place it skin side down first.
4. Cook for about 4 minutes until the underside develops a dark, flavorful crust.
5. Flip and continue cooking for another 2-3 minutes, depending on the thickness of the filets.
6. Continue cooking until the salmon reaches an internal temperature of 145°F when checked with an instant-read thermometer. The salmon should easily flake with a fork and have a moist, tender center. Remove from the skillet and squeeze fresh lime juice over the top before serving.

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Print

Easy Blackened Salmon

This Easy Blackened Salmon is one of those recipes you'll find yourself making again and again.

Course Dinner

Cuisine healthy, seafood

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 228kcal

Ingredients

• 16 oz Salmon Filets (4 fillets)
• 2 Tablespoons Oil
• 1 Tablespoon Cajun Seasoning
• Lime Juice as desired

Instructions

• Pat the salmon filets dry with paper towels. This helps create the best crust during cooking.
  
• Brush the salmon with oil and sprinkle half of the Cajun seasoning over the top. Flip and repeat on the other side.
  
• Place a large cast iron skillet over medium heat. Add the remaining oil and allow it to heat until shimmering. Carefully place the salmon into the hot skillet. If your salmon has skin, place it skin side down first.
  
• Cook for about 4 minutes until the underside develops a dark, flavorful crust.Flip and continue cooking for another 2-3 minutes, depending on the thickness of the filets.
  
• Continue cooking until the salmon reaches an internal temperature of 145°F when checked with an instant-read thermometer. The salmon should easily flake with a fork and have a moist, tender center. Remove from the skillet and squeeze fresh lime juice over the top before serving.
  

Nutrition

Calories: 228kcal | Carbohydrates: 1g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 62mg | Sodium: 51mg | Potassium: 596mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 907IU | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 1mg

The post Easy Blackened Salmon appeared first on The Rockstar Mommy.

Cilantro Lime Grilled Chicken

Directions for the marinade:

1. In a small bowl, mix together the olive oil, lime zest, lime juice, garlic, cilantro, salt and pepper. Set aside.
2. Using a meat tenderizer, pound the chicken breasts until they are even in thickness. Place the chicken in a 9×13 dish. Pour the marinade over the chicken. Cover and refrigerate for 30 minutes, turning once halfway through.

Grilling instructions:

1. Prepare your grill for medium-high direct heat.  Place the chicken on the grill, and cook for 6-8 minutes turning once halfway through cooking time. The chicken is done when the internal temperature reads 165 degrees F.
2. When cooked through, remove from heat and let it rest a few minutes before cutting. Serve with extra fresh cilantro and slices of lime to squeeze on top.

More Recipe Ideas

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Crispy Greek Smashed Potatoes

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Print

Cilantro Lime Grilled Chicken

Bright, fresh, and packed with flavor, this Cilantro Lime Grilled Chicken is the kind of meal you'll find yourself making again and again. A

Course Dinner

Cuisine chicken, grill

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Marinading time 30 minutes minutes

Servings 4

Calories 253kcal

Ingredients

• 4 chicken breasts
• 1 cup olive oil
• 2 limes zested and juiced
• 2 garlic cloves minced
• ⅛ cup chopped fresh cilantro
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Garnishes- extra cilantro slices of lime

Instructions

Directions for the marinade:

• In a small bowl, mix together the olive oil, lime zest, lime juice, garlic, cilantro, salt and pepper. Set aside.
  
• Using a meat tenderizer, pound the chicken breasts until they are even in thickness. Place the chicken in a 9×13 dish. Pour the marinade over the chicken. Cover and refrigerate for 30 minutes, turning once halfway through.
  

Grilling instructions:

• Prepare your grill for medium-high direct heat. Place the chicken on the grill, and cook for 6-8 minutes turning once halfway through cooking time. The chicken is done when the internal temperature reads 165 degrees F
  
• When cooked through, remove from heat and let it rest a few minutes before cutting. Serve with extra fresh cilantro and slices of lime to squeeze on top.
  

Nutrition

Calories: 253kcal | Carbohydrates: 1g | Protein: 48g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 408mg | Potassium: 847mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

The post Cilantro Lime Grilled Chicken appeared first on The Rockstar Mommy.

Ingredient Notes

• Lasagna noodles: Create the layered structure and shape inside the bundt cake pan.
• Ground beef: Adds hearty flavor and protein to the lasagna fillings.
• Onion: Brings savory flavor to the meat sauce.
• Garlic: Adds rich flavor to the tomato sauce mixture.
• Crushed tomatoes: Forms the base of the homemade marinara sauce.
• Tomato paste: Thickens the sauce and adds deeper flavor.
• Dried basil and oregano: Classic Italian seasoning for the sauce.
• Ricotta cheese: Makes the creamy cheese mixture layer.
• Egg: Helps hold the ricotta mixture together.
• Parmesan cheese: Adds salty, cheesy flavor throughout the lasagna.
• Mozzarella cheese: Creates those gooey cheesy layers everyone loves.
• Fresh parsley: Adds fresh flavor and color for serving.

Bundt Pan Lasagna

1. Preheat your oven to 375°F (190°C). In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
2. Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, black pepper, and red pepper flakes. Simmer the sauce for about 15-20 minutes to allow the flavors to meld.
3. In a bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Mix well until smooth and combined.
4. Start by placing a layer of cooked lasagna noodles at the bottom of the greased bundt pan, allowing them to slightly overlap. Press the noodles gently to adhere to the shape of the pan.
5. Spread a thin layer of the ricotta cheese mixture over the noodles.
6. Next, add a layer of the meat sauce. Sprinkle shredded mozzarella cheese over the meat sauce.
7. Trim any noodles that overhang the sides of the bundt pan. Place the half of the cut noodles over the meat sauce. Save the other half of your trimmed noodles for the next layer.
8. Continue layering in the following order: ricotta mixture, meat sauce, mozzarella cheese, the other half of your trimmed noodles.
9. Fold the edges of the noodles over the top.
10. Finish with the remaining meat sauce and mozzarella cheese.
11. Place the bundt pan in the preheated oven and bake for about 25-30 minutes, or until the cheese is melted and bubbly, and the edges are golden brown. Allow the bundt pan lasagna to cool for a few minutes before carefully inverting it onto a serving platter.
12. Use a knife to gently loosen the edges if needed. Garnish with fresh parsley and grated parmesan cheese.

More Recipe Ideas

Dutch Oven Chicken Pot Roast

Easy Cajun Pasta Skillet

Easy Instant Pot Chicken Recipes

Sweet and Savory Empanadas Recipes

Print

Bundt Pan Lasagna

If you love classic lasagna but want a fun new way to serve it, this Bundt Pan Lasagna is such a great recipe for family dinner or even a lasagna party with friends.

Course Dinner

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 542kcal

Ingredients

• 14 lasagna noodles cooked according to package instructions
• 1 pound ground beef or a mix of beef and pork
• 1 small onion finely chopped
• 2 cloves garlic minced
• 28 oz crushed tomatoes
• 6 oz tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes adjust to taste
• 1 cup ricotta cheese
• 1 egg
• 1/4 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• Fresh parsley for garnish

Instructions

• Preheat your oven to 375°F (190°C). In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
  
• Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, black pepper, and red pepper flakes. Simmer the sauce for about 15-20 minutes to allow the flavors to meld.
  
• In a bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Mix well until smooth and combined.
  
• Start by placing a layer of cooked lasagna noodles at the bottom of the greased bundt pan, allowing them to slightly overlap. Press the noodles gently to adhere to the shape of the pan.
  
• Spread a thin layer of the ricotta cheese mixture over the noodles.
  
• Next, add a layer of the meat sauce. Sprinkle shredded mozzarella cheese over the meat sauce.
  
• Trim any noodles that overhang the sides of the bundt pan. Place the half of the cut noodles over the cheese. Save the other half of trimmed noodles for the next layer
  
• Continue layering in the following order: ricotta mixture, meat sauce, mozzarella cheese, and trimmed noodles.
  
• Fold the edges of the noodles over the top.
  
• Finish with the remaining meat sauce and mozzarella cheese.
  
• Place the bundt pan in the preheated oven and bake for about 25-30 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
  
• Allow the bundt pan lasagna to cool for a few minutes before carefully inverting it onto a serving platter. Use a knife to gently loosen the edges if needed. Garnish with fresh parsley and grated parmesan cheese.
  

Nutrition

Calories: 542kcal | Carbohydrates: 52g | Protein: 30g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 751mg | Potassium: 867mg | Fiber: 5g | Sugar: 9g | Vitamin A: 946IU | Vitamin C: 15mg | Calcium: 310mg | Iron: 4mg

The post Bundt Pan Lasagna appeared first on The Rockstar Mommy.

Ingredient Notes

• Chili powder: Adds bold smoky flavor to the ribs
• Brown sugar: Brings sweetness and helps balance the spice
• Ground cumin: Gives warm earthy flavor
• Smoked paprika: Adds smoky barbecue flavor
• Garlic powder: Adds savory flavor throughout
• Salt: Helps season the ribs evenly
• Cayenne pepper: Adds a little heat
• Ribs: The main star of the recipe that cooks up tender and juicy
• Sweet barbecue sauce: Creates the rich sticky sauce
• Frozen peaches: Add sweetness and peach flavor to the sauce

Slow Cooker Peach BBQ Ribs

1. Prepare the slow cooker with nonstick cooking spray. Mix the seasonings together.
2. Rub the ribs with the seasoning on all sides.
3. Place the ribs into the slow cooker in layers with the barbecue sauce and peaches. Cover the slow cooker and cook on low for 6 to 8 hours.
4. Carefully remove the ribs and stir the sauce and peaches together.
5. Serve the ribs with the sauce.

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Slow Cooker Peach BBQ Ribs

These Slow Cooker Peach BBQ Ribs are sweet, smoky, and packed with bold barbecue flavor.

Course Dinner

Cuisine bbq, Crockpot, Slow Cooker

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 6

Calories 644kcal

Equipment

• Slow Cooker

Ingredients

• 2 tablespoons chili powder
• 1 tablespoon brown sugar
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon cayenne pepper
• 1 rack ribs cut in half or pieces to fit the slow cooker
• 2 ½ cups sweet barbecue sauce
• 16 ounce package frozen peaches

Instructions

• Prepare the slow cooker with nonstick cooking spray. Mix the seasonings together.
  
• Rub the ribs with the seasoning on all sides.
  
• Place the ribs into the slow cooker in layers with the barbecue sauce and peaches. Cover the slow cooker and cook on low for 6 to 8 hours.
  
• Carefully remove the ribs and stir the sauce and peaches together.
  
• Serve the ribs with the sauce.
  

Notes

If a thicker sauce is desired, remove 1 cup of the liquid from the slow cooker and whisk together until smooth. Pour the mixture into the slow cooker and blend with the liquid. Cover and cook for an additional 30 minutes or until thickened

Nutrition

Calories: 644kcal | Carbohydrates: 62g | Protein: 27g | Fat: 44g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Trans Fat: 3g | Cholesterol: 113mg | Sodium: 1751mg | Potassium: 787mg | Fiber: 4g | Sugar: 48g | Vitamin A: 1739IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 5mg

The post Slow Cooker Peach BBQ Ribs appeared first on The Rockstar Mommy.

Post block headline goes here

• Bratwurst sausages: The star of this slow cooker bratwurst recipe with rich german flavor.
• White onions: Adds sweetness and incredible flavor as they caramelize.
• Unsalted butter: Helps create perfectly sautéed onions and seared brats.
• Whole grain mustard: Adds tangy flavor and pairs perfectly with beer brats.
• Garlic cloves: Brings extra savory flavor to the dish.
• Beer: Gives these flavorful brats their signature taste.
• Hoagie rolls: Perfect for serving juicy brats.

Slow Cooker Beer Brats

1. Add 1 tablespoon of butter to a large skillet over medium high heat. Brown the brats in the skillet to sear the outsides. Transfer brats to the bottom of a 6 quart or larger slow cooker.
2. Add remaining butter to your skillet along with the sliced onions. Saute until onions become caramelized.
3. Place the onions over the top of the brats in the slow cooker. Add the remaining ingredients to the slow cooker and pour the beer around the brats.
4. Cover and cook on low for 4-6 hours, or high for 2-3 hours, until the brats are cooked through.
5. Serve immediately on toasted hoagie rolls or keep on warm until ready to serve, enjoy!

More Recipe Ideas

Slow Cooker Chicken and Noodles

Slow Cooker Cinnamon Roll Casserole

Slow Cooker Mexican Casserole

Slow Cooker French Onion Soup

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Slow Cooker Beer Brats

If you’re looking for an easy dinner that’s packed with amazing flavor, these Slow Cooker Beer Brats are about to become one of your favorite slow cooker recipes!

Course Dinner

Cuisine Crockpot, Slow Cooker

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 10

Calories 410kcal

Equipment

• Slow Cooker

Ingredients

• 10 bratwurst sausages
• 2 large white onions thinly sliced
• 4 tablespoons unsalted butter divided
• ¼ cup whole grain mustard
• 3 garlic cloves minced
• 12 oz beer
• 10 hoagie rolls for serving

Instructions

• Add 1 tablespoon of butter to a large skillet over medium high heat. Brown the brats in the skillet to sear the outsides. Transfer brats to the bottom of a 6 quart or larger slow cooker.
  
• Add remaining butter to your skillet along with the sliced onions. Saute until onions become caramelized.
  
• Place the onions over the top of the brats in the slow cooker. Add the remaining ingredients to the slow cooker and pour the beer around the brats.
  
• Cover and cook on low for 4-6 hours, or high for 2-3 hours, until the brats are cooked through.
  
• Serve immediately on toasted hoagie rolls or keep on warm until ready to serve, enjoy!
  

Nutrition

Calories: 410kcal | Carbohydrates: 28g | Protein: 14g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 840mg | Potassium: 349mg | Fiber: 2g | Sugar: 4g | Vitamin A: 149IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 2mg

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