Sweet and Spicy Kielbasa over Rice

Ingredients:

16 oz Kielbasa sausage, cut in quarter-inch slices 

16 oz Cheese Kielbasa sausage, cut in quarter-inch slices
3 can Rotel diced tomatoes with chilies, undrained
1 ½ cups onion, chopped

2 cloves garlic, minced
1 medium green pepper, chopped
2 tbsp chicken bouillon granules
3 tbsp steak sauce (I used A.1)

1 tsp bacon grease

2 bay leaves

½ tsp  parsley, dried
2 tsp sugar
1 tsp hot pepper sauce
2 cup uncooked instant rice

Directions:

Combine the first 13 ingredients in a Crockpot.

Cover and cook on low for about 6 hours, stirring occasionally. Cook rice according to packet, remove bay leaves. Serve sausage mixture over rice. Enjoys

Chris’s Loaded Potato Wedges

Ingredients:

7 Potatoes

3 tbsp olive oil

½ tsp onion powder

½ garlic powder

½ tsp Paula Deen seasoning salt

2 ½ tsp of paprika

¼ tsp sugar

Bacon

¼ cup green onion, chopped

1 bag Monterey jack cheese

1 bag cheddar cheese

Directions:

Preheat oven to 425°.

Wash and cut potatoes in to wedges, and toss with olive oil in a large bowl.

Then add the following spices and give it a good toss to coat all the potatoes wedges well.

Place in a 9 by 13 in pan spray with Pam. Cook for 45 minutes flip half way through.

Cook bacon according to package and crumble. Combine the two cheeses in a bowl. Once potatoes are done top with cheese then bacon and green onions. Then broil for 3-4 minutes on low, make sure you keep an eye on them so they don’t burn. Enjoy!

 For Paula Deen Salt recipe you can visit
 http://www.pauladeen.com/recipes/recipe_view/house_seasoning/

Montgomery Inn Style Baby Back Ribs

Ingredient:

3 rack of pork baby back ribs

2 tbsp lemon juice

1 garlic clove

2 ½ jars Montgomery inn sauce

               

Cut each rack into 3 smaller pieces. In a large pan pour water (2/3 full), lemon juice and garlic and bring to a boil. Once boiling place the 9 pieces of rib into pan and cover and boil for 1 hour.

Then remove from heat and pour water out down the drain. Then fill the pan back up with cold water until covering ribs and allow it to stand for 30 minutes.

Meanwhile pour Montgomery inn sauce into a sauce pan over medium-low heat stir frequently.

After 30 minutes drain ribs and dry off places on foil lined cookie sheet. then brush sauce onto the tops of the ribs.

Broil on low for 4 minutes and flip, sauce the bottoms and broil for more 4 minutes. Repeat both sides. Finish off by brush a good amount on top. Serve with potatoes and artichoke. Enjoy!