I know my buddies on the grilling and smoker forums are going to give me grief over making slow cooker baby back ribs. But I am always up to trying something new (to me). Now, yes, I know these baby back ribs don’t sit in a smoker for 6 or so hours and get a beautiful smoke ring. But, they are tender, almost fall-off-the-bone tender, and with a little help, quite tasty. And hey, when it’s blowing 45 MPH winds outside with a wind chill well below 0, slow cooker baby back ribs will do just nicely. Like with boiling ribs (ok, don’t hate me for boiling ribs!) before grilling them, you have to add something so that the ribs get some flavor to them. Last time I boiled ribs, I added Old Bay seafood boil seasoning. When I made these baby back ribs I added a drop or two of liquid smoke and a little smoky BBQ sauce to boot. Sure, it’s not the same as sitting over hickory smoke for a long time, but those smoky flavors do absorb into the meat as it cooks.
This mushroom Asiago chicken dish was the perfect therapy for a Sunday evening. By therapy I mean it was fun to make. A great distraction before going back to work the next day. And it was oh so tasty good. The perfect way to cap off a week and start a new one. It isn’t complicated, but then it isn’t all of of box or can either.
This mushroom Asiago chicken is crazy creamy good. Personally, I wouldn’t hesitate to add a pinch or two of red pepper flake to give it just a bit of a kick. That’s just me, I like a bit of spice in everything. The chicken has a nice buttery flavor and is oh so tender and juicy. I was worried it might dry out or get a bit touch after frying in the flour, but no, it sure didn’t!
I love the nuttiness of Asiago cheese, but there is a limit. There is a such thing as too much for me. So start slow when you add the cheese, tasting as you go, until it is just perfect.
Ooooh, you dangerous little mini corn dogs you. The original recipe says two of you are a serving. Yeah…. right. You’re too good to only have two.
These are not like scaled-down versions of your typical corn dog. Hot dogs are replaced by tasty Lit’ Smokies, which bring a whole lot more flavor to the game. And they’re fun to eat too!
My rule-of-thumb when making mini corn dogs is: don’t skimp on the batter. Now, if you want yours thinner, go right ahead and I won’t make faces at you. But for me, more is better. You’ll find you’ll perfect your dipping technique after a few dogs. I settled in on a simple method: dip the Lit’l Smokies so they are fully covered, then lift them out of the batter and let the batter run down the sausage and coat the sides and bottom. The result? Nice and even batter.
Make the cornbread batter in a large bowl by stirring together the mix, buttermilk and egg.
Pour some of the batter into a small glass.
Working in batches, insert a toothpick into the sausages, leaving enough for a handle.
Dip the toothpick into the batter. I like to tip the glass a bit on it's side to get maximum coverage. I stick the sausage into the batter then lift it up and out of the batter (but still in the glass) to let the batter run down the sausage, coating it completely.
Transfer to the fryer and fry 1-2 minutes, rotating them as they cook, until golden brown. Transfer to wire rack-lined backing sheet to drain and cool.
Serve with your favorite dipping sauces.
I doubled the amount of cornbread mix that the original recipe called for. I found myself getting a pretty thick coating on the sausages, and I liked that. With just one box you might run out of coating before you run out of sausages.