Chicken Bomb

 Approx cals for each bomb: 331, Protein: 34, Fat: 14, Carbs: 14 

5 boneless, skinless, chicken breasts 
5 jalapeño peppers 
20 strips of bacon 
4 oz cream cheese, softened 
1 cup grated colby jack or cheddar cheese 
salt and pepper to taste 
1 cup BBQ sauce 

Directions: 
1.) Slice chicken breasts in half WIDTH wise (Each half will make 1 Chicken Bomb). Place between two pieces of wax paper and pound to 1/4 inch thickness. *A rolling pin also does the trick. Season each with salt a pepper. 
2.) Slice jalapeños in half LENGTH wise and remove seeds, ribs, and the end with the stem. 
3.) In a small bowl, mix your softened cream cheese with your grated colby jack. 
4.) Fill each jalapeño half with about 1 Tbs cheese mixture. (Sometimes I use more) 
5.) Place 1 jalapeño half at the end of each pounded breast piece. Roll over and together. *It doesn't always close the way you think it should. No worries! The bacon will pull it all together. 
6.) Wrap each breast piece with 2 slices of bacon. I do 1 at a time (obviously), and just sort of wrap tightly and tuck the ends of the bacon under the strips. It all comes together in the cooking process. I promise you do not need toothpicks! 
7.) Preheat your grill to 350 degrees. Cook over indirect heat for 20-25 minutes; turning every 4-5 minutes. Baste chicken with BBQ sauce each time you turn it. Giving it one final basting right before it's done. Chicken is ready when it reaches an internal temp of 165 degrees. If you don't have a meat thermometer, pierce chicken with a fork. If juices run clear, it's done! 
*Makes 10 Chicken Bombs 

To Bake: Bake, uncovered, at 375 degrees for 30 minutes. Basting with BBQ sauce a few times during cooking. Baste once again when finished, and place under broil setting for a few minutes so bacon can crisp completely.

Barbecue Meatball Hoagie

Ingredients:
1 can Pillsbury refrigerated crusty french loaf
3/4 cup barbecue sauce
16 frozen cooked meatballs (about 8oz), thawed
Shredded cheese (optional)

Directions:

1. Heat oven to 350°F. Lightly spray cookie sheet with cooking spray

2. Cut loaf of dough crosswise into 4 pieces to make buns. Place dough pieces seam sides down and 2 inches apart on cookie sheet.

3. With hands, stretch each dough piece until 4 inches long. With sharp knife, cut 2 diagonal slashes, 1/2 inch deep, on top of each.

4.  Bake 21 to 24 minutes or until golden brown. Cool 2 minutes.

5.  Meanwhile, in 2-quart saucepan, heat barbecue sauce and meatballs over medium-low heat 6 to 8 minutes, stirring occasionally, until hot.

6. With serrated knife, cut buns in half horizontally, cutting to but not completely through one long side. Spoon 4 meatballs with sauce into each bun.

7. Sprinkle with cheese if desired

Slow Cooker Baby Back Ribs!

Ingredients:
full racks baby back ribs, cut in thirds
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 cups brown sugar
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. seasoned salt
1 tsp. smoky paprika
1 Tbs. liquid smoke (optional)
1 cup  Coca Cola (you can also use Dr. Pepper or even apple juice)
2-3 cups barbecue sauce of your choice 

Directions:
1. Cut the ribs in thirds or fourths if you want to serve smaller pieces.

2. Sprinkle both sides with the Worcestershire sauce and soy sauce.   

3. Mix together the brown sugar and the other seasonings. 

4. Rub this mixture on both sides of the ribs liberally.  

5. Spray a large slow cooker, like a 6-7 quart one,  with nonstick spray.   

6. Lay the ribs on top of each other in the slow cooker.  

7. Pour the Coke around the edges. 

8. If you are using the liquid smoke, put it in now also. 

9. It's best to cook on low for 8 hours...low and slow is best.  

10. If you got a late start, you can cook on high for 4-5 hours 

11. Carefully, remove the riblets from the slow cooker and place on a large baking sheet or baking pan cover with foil  (makes cleanup so much easier).   

12. Now slather them, front and back, with the barbecue sauce of your choice.

13. Place in the oven at 425 degrees for about 15 to 20 minutes or just until the sauce has sort of caramelized and browned a bit.  Don't let them burn.

Recipe from Sweet Tea and Cornbread.

Pulled Pork (Crock Pot)

Ingredients:

4 lbs pork roast (shoulder or butt)

2 large onions

1 cup ginger ale

1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)

barbecue sauce, for serving (optional)

Directions:
1. Slice one onion and place in crock pot.

2. Cut in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.

3. Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.

4. Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.

5. Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.

TIP: when making pulled pork in a crock pot, cook it in root beer all day instead of water it wont be as healthy but it will make it more flavorful.


TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.

Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.

Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need. Update: I recently bought a bigger crockpot, I think 5 or 6 qts. I cooked a 6 lb pork shoulder in it for 8 hours and it was shreddable at that point. Shredded, added the sauce, and cooked for another hour or so to meld everything. So use your best judgment on timing!

Note 3: You might want to turn your roast over after it's cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and be careful, as turning a large piece of meat is awkward



Serving Size: 1 (292 g)
Servings Per Recipe: 10
Amount Per Serving
(% Daily Value)  Calories 335.1         
Calories from Fat 6218%     
Total Fat 6.9g 10%  
Saturated Fat 2.0g 10%         
Cholesterol 125.1mg 41%     
Sodium 584.5mg 24%
Total Carbohydrate 25.3g 8%     
Dietary Fiber 0.8g 3%     
Sugars 18.0g 72% 
Protein 40.2g 80%