Recipe...
Rosie's Crock Pot Pork Ribs

2 pounds lean country style or boneless pork strips
1 Tbsp Poultry Primer or Kingston Jerk Spice or Southwest BBQ Dry Rub
non-stick cooking spray
1 Tbsp soy sauce
2 Tbsp cider vinegar
1 cup white wine
1 Tbsp corn starch
4 green onions, clean, sliced into ½” strips
1 red bell pepper, cleaned, sliced into 1” julienne

• Lightly spray sauté pan with non-stick cooking spray.
• Coat pork with dry rub.
• Sear all side of pork.
• Place soy sauce, vinegar & wine in the crock pot.
• Incorporate the corn starch.
• Add the green onions, bell peppers and pork.
• Turn crock pot on medium & cook for 5-6 hours.

Excellent served with corn bread or biscuits. The crock pot makes these "fall off the bone" good!

This recipe serves 4 to 6.

1 Bone – In Turkey Breast 5 – 6 lbs
2 Tbsp Herbes de Provence spice blend
2 Tbsp Poultry Primer spice blend

Basting Sauce:

2 ¼ cups stock or canned broth
½ cup Butter
½ tsp Kosher Salt

• Prepare the basting sauce. In a sauce pan, bring stock, butter & salt to a low boil.
• Preheat oven to 350.
• Prepare turkey breast by removing from package & rinsing with cold water.
• Pat dry with paper towels.
• Rub all sides of breast with both spice blends.
• Place in roasting pan. Place in oven & baste every ¼ hour for 1 ½ - 2 hours. Internal temperature should reach 170F.
• Transfer onto the cutting board & allow to rest for 10 minutes.
• To make the jus, Heat pan juices with any remaining basting sauce. Pour into measuring cup & remove fat layer that rises to the top.

Comments:

Can also be used on with Whole Roasted Turkey or Boneless Turkey Breast

This recipe serves 4 to 6.

4 green or yellow bell peppers, rinsed, tops removed & seeded. Retain the tops for “lids”.
1 table spoon olive oil
3 scallions, rinsed & chopped
1 medium zucchini, rinsed & diced
1 can diced tomatoes, with juice
1 pound ground turkey or chicken
2 Tbsp Rosie's Poultry Primer
1-14 ounce can chicken broth
¾ cup cracked wheat bulgur (or cous-cous)

• Heat olive oil in 12 inch frying pan over medium heat.
• Add scallions and cook for about 3 minutes.
• Add ground turkey and stir until browned, about 5 minutes.
• Sprinkle with Poultry Primer.
• Slowly stir in broth and cracked wheat bulgur. Bring to a boil and add diced zucchini & tomatoes. Cook for about 5 more minutes.
• Remove from heat. The mixture should be very hot and fairly loose.
• Lightly coat the crock pot insert with non stick cooking spray.
• Place 4 spoonfuls of mixture in bottom of crock pot dish (this will hold the peppers in place).
• Carefully place peppers on the mixture.
• Loosely fill the peppers with the turkey / bulgur mixture.
• Cover peppers with their lids.
• Spoon any remaining mixture around the outside of the peppers.
• Cover & bake on medium for 4 hours.

This recipe is a flavorful & healthy new twist to a classic favorite! Cracked Wheat Bulgur is high in dietary fiber and a delicious alternative to rice, commonly found in stuffed pepper recipes. Can also be baked in the oven at 350F for 1 hour, instead of using the crock pot.

This recipe serves 4..