Wednesday, June 20, 2018

Recipe of the Week: Pressure Cooker Ribs

You haven't had tender ribs until you've tried them in a NESCO Pressure Cooker. Enjoy our recipe for fall-off-the-bone-tenderness in under an hour. 

Rack of Baby Back Ribs
2 teaspoons of salt
1 cup of water
¾ tablespoon of paprika
¾ tablespoon brown sugar
½ tablespoon chili powder
½ teaspoon ground black pepper

Optional, remove the membrane from the ribs – if you choose to remove the membrane from your ribs, take a butter knife to the back side of the rib. Work the knife between the membrane and the bone and grab with a paper towel and pull membrane off the ribs.
In a small bowl stir in the salt, paprika, brown sugar, chili powder and black pepper. Set aside.

Season the ribs with the rub on both sides and cut the ribs into 4 pieces.
Pour 1 cup of water into your NESCO Pressure Cooker. Stack the ribs in bone side down. Lock your pressure cooker and cook on high for 30 minutes and then let the pressure come down naturally, about 15 more minutes.

Put the ribs bone side down on a rimmed baking sheet. If you choose to, brush ribs with your favorite BBQ sauce. Put the ribs in the oven under the broiler on high. Broil for about 5 minutes or until the sauce is bubbling and just starting to brown. Remove the ribs from the oven, brush with another layer of sauce, and serve.

Friday, June 15, 2018

Recipe of the Week: Sundae Bar in a Roaster

Your classic NESCO Roaster can be used for serving up cold food as well as cooking everything to perfection. All you need is an 18 Qt. NESCO, Buffet Kit, ice and your favorite ice cream toppings. 

How To:

1. Leave your Roaster unplugged and fill with ice. 

2. Place Buffet Kit in Roaster on top of ice. 

3. Fill with your favorite sundae toppings. 

4. Enjoy!

Thursday, June 7, 2018

Recipe of the Week: Italian Beef Sliders

These Italian Beef Sliders are slow cooked to perfection and guarantee to have your summer guest coming back for more. Serve them in your own style by topping with cheese, more veggies, or pepperocinis for some heat. 

4 lb boneless beef chuck pot roast
2 tsp salt
1 tsp pepper
1 tsp garlic powder
2 tsp Italian seasoning
1 15 oz can tomato sauce
2 green bell peppers, sliced
2 yellow onions, sliced
1 12 oz jar sliced pepperoncinis
10 sandwich rolls, split and toasted

Spray the crock of a 6 Qt. Slow Cooker with cooking spray.

Drain the pepperoncinis reserving three tablespoons of the liquid.

Combine the salt, pepper, garlic powder, and Italian seasoning in small bowl.

Trim the fat from the roast and season each side with roughly one-third of the seasonings and place in Slow Cooker.

Pour the tomato sauce over the roast.

Top with the green bell peppers, onions, and pepperoncinis.

Sprinkle the remaining third of the seasonings on top as well as the reserved pepperoncini liquid.

Place the lid on the slow cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

Use two forks to shred the meat and serve on toasted sandwich rolls.

Thursday, May 31, 2018

Recipe of the Week: Slow Cooker Pulled Pork

Slow Cooker Pulled Pork is the best pulled pork. This super easy, and amazing recipe will have everyone asking for seconds.... and thirds!

Bone in Boston butt (6-8lbs)

Dry Rub Ingredients:
2 cups brown sugar
½ cup salt
1/4 cup dark chili powder
2 Tbsp black pepper
2 Tbsp smoked paprika
½ - 1 Tbsp of blended pepper powered for desired heat

Combine all dry ingredients into a large bowl and set aside

Score the fat cap of the pork

Apply a liberal amount of dry rub to the pork butt and rub in

Cover the pork butt and let the dry rub set for a couple of hours to overnight

Place the pork butt into the slow cooker add 1 cup of water

Cover and set high for 5-6 hours or low for 10-12 hours

Shred pork with two forks and mix in the juices

Friday, May 25, 2018

Recipe of the Week: Salt and Vinegar Zucchini Chips

Not everything at a cookout needs to be unhealthy. These salt and vinegar zucchini chips are a simple but delicious treat that all ages with gobble up.


3 medium zucchini

2 Tbsp extra virgin olive oil

2 Tbsp white balsamic vinegar

Coarse Sea Salt for sprinkling

Whisk olive oil and vinegar in a large bowl.

Slice zucchini 1/8” thick with a food slicer.

Add zucchini to bowl and toss until evenly coated.

Lay zucchini slices in a single layer on dehydrator trays and sprinkle with sea salt.

Dehydrate zucchini slices for 6-12 hours at 140° or until they reach chip-like consistency.

Thursday, May 17, 2018

Recipe of the Week: Slow Cooked Peach Cobbler

When it comes to your summer cookouts, don't forget about the desserts! This Slow Cooked Peach Cobbler can cook all day long and then be enjoyed with ice cream after dinner.

Peach Filling:
3 lbs fresh or frozen peaches, sliced
3/4 cup Apple Butter
4Tbsp vanilla extract
1/4 cup granulated sugar
1/4 tsp salt

1 1/2 cups all purpose flour
3/4 cup yellow cornmeal
3/4 cup granulated sugar
1 Tbsp baking powder
1 tsp salt
1 1/4 cup whole milk
1/2 cup melted unsalted butter

Place the peaches, apple butter, vanilla, sugar, and salt in a 6 Quart Slow Cooker. Stir to coat. Then spread evenly.

For the crust: In a large bowl, mix the flour, cornmeal, sugar, baking powder and salt. Mix in the milk. Then mix in the melted butter on a low setting until smooth. Pour the batter over the peaches making sure it coats the entire surface.

Place a long piece of paper towel over the Slow Cooker and cover with the lid to absorb condensation and allow crust to crisp. Pull the paper towel tight so it doesn’t sag. Cook on high for 4 to 6 hours or on low for 7 to 8 hours. Once the middle of the top has puffed up and is golden around the edges, the cobbler is ready. Check the center with a toothpick to be sure it’s cooked through. Spoon the cobbler into bowls and top with fresh whipped cream or ice cream.

Wednesday, May 9, 2018

Recipe of the Week: Green Chile Pork Carnitas

Green Chile Pork Carnitas

2-3 lbs pork shoulder, cut into 6-8 pieces
2 Tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 large jalapeño, seeded and stem removed
1 green bell pepper, seeded and stem removed
1 poblano pepper, seeded and stem removed
1 lb tomatillos, husks removed and quartered
3 cloves garlic, peeled and minced
1 onion, quartered
1 tsp cumin
1 tsp oregano
2 cups chicken broth
2 bay leaves

Tortillas (a flour/corn hybrid works best)
Queso Fresco
Red onion, diced
Cilantro, roughly chopped

Rub pork shoulder pieces with salt and pepper then place in your NESCO Pressure Cooker with the olive oil and brown for 2-3 minutes.

Add in jalapeño, green pepper, poblano, quartered tomatillos, garlic, onion, cumin, oregano, chicken broth, and bay leaves.

Mix the ingredients and lock lid. Set to high pressure for 55 minutes.

Do a natural release and then release remaining pressure with a quick release after 10 minutes.

Remove meat from pressure cooker. Take out bay leaves and add broth with peppers to a blender and puree the mixture. This will yield a large amount of green chile sauce.

Shred meat with fork. Mix in desired amount of green chile sauce.

Serve in tortillas topped with crumbled queso fresco, red onion, and cilantro.