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Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of July 26, 2026?
BakerAunt.Sunday night's dinner was an experiment. We had a 1 ¾-lb. package of country style ribs (means boneless), and I wondered if I could find a crockpot recipe for cooking them. I located one for crock pot barbecued ribs, by Alyssa Rivers at "The Recipe Critic," then proceeded to change it to use the same ketchup-based sauce I used for stove top barbecued chicken. I made the rub last night, deleting spices Scott cannot eat, and favoring what we like. I let them sit covered overnight in the refrigerator, then started them in the crockpot with the sauce at around noon. That was later than I had hoped, but Scott and a partner were doing lake monitoring testing this morning, and I went along so that we could go blackberry picking afterwards, and we returned home later than anticipated.
The recipe stated 6-8 hours, and I let it go for 7 ½ hours. They were tender, but slightly dry, so next time, especially for a lower fat cut, I would probably cook for an hour less. For spices, I used brown sugar, onion powder, garlic powder, paprika, salt, and pepper in the rub. I halved the garlic and onion powder but next time would use the full amount and double the paprika. For the sauce, I used ¾ cup ketchup, ¾ cup water, 3 Tbs. cider vinegar, 2 tsp. Worcestershire sauce, 4 Tbs. brown sugar, and 1 tsp. celery seed. I will play with the seasoning next time, as I feel some flavor is missing, although Scott thought it was fine. With the pork, we each had an ear of sweet corn, and I sauteed another zucchini in olive oil. to caramelize it.
Dinner was fairly simple, a hamburger, broccoli and carrot.
On Monday, we drove to the county seat to run errands and to shop for groceries. I am thankful that tonight we had the leftover pork with sauce for dinner, along with salads, and an ear of corn for each of us. That made for an easy meal.
We had 1.06 inches of rain this afternoon, which we greatly needed.
I had a sandwich with a fresh tomato, Diane had tuna salad in a tomato.
I had a hotdog with chips and fresh guacamole.
At the grocery on Tuesday, we found a package labeled "half chicken," which I think means a practice cut by a novice meat cutter that did not go as expected. We never quite know what cuts the package will hold, although usually it is a breast or two and a good buy. It turned out to be two large breasts and a back. I rubbed them with olive oil, sprinkled generously with Penzey's Justice blend and roasted at 425 F for 45 minutes. We had them with the last ears of corn and microwaved frozen peas. We have enough chicken for additional meals, which is what I like.
I had a BLT tonight with some grapes.
We had sweet corn followed by a sandwich (for me) and cottage cheese and fruit (for Diane).
I made a mixture of brown and wild rice on Wednesday to go with the leftover barbecue sauce from the pork. We also had leftover roasted chicken and microwaved fresh broccoli.
We're having corn, cantaloupe and cold cuts tonight.
Wings and grapes.
I made yogurt on Thursday. For dinner, we had more chicken and rice and finished the barbecue sauce. I sauteed green and yellow zucchini in olive oil, caramelizing it, to complete the meal. I made another jar of refrigerator dill pickles after dinner. They will be ready when we finish consuming the current jar.
I made Sloppy Joe and cauliflower.
Our Friday night dinner was simple. I roasted some potato chunks and nine minutes before they were done added the leftover zucchini from last night. We had it with the rest of the roast chicken.