15 EASY AT-HOME RECIPES - Country Bob's
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15 EASY AT-HOME RECIPES
INSTANT POT PINEAPPLE CHICKEN
Prep: 15 minutes. Cook: 15 minutes • Makes 4 servings
Ingredients
4 boneless skinless chicken breasts
1 20 oz. can of pineapple slices
1 cup Country Bob’s All Purpose Sauce
Green onions
Optional:
2 cups water
2 cups rice
Preparation
1. Add pineapple slices with juice, Country Bob's All
Purpose Sauce, salt and pepper to the Instant Pot. Stir
until combined.
2. Add chicken breasts on top of the pineapple.
3. Put the lid on the Instant Pot and turn the valve to
sealing. Set to Manual, high pressure, for 10 minutes.
4. When the cook time is over, turn the Instant Pot off.
Let pressure release for 5-10 minutes and then open
the valve to release any remaining pressure.
5. Remove the lid and turn the Instant Pot to sauté,
and adjust to less heat.
6. Cook and stir until the sauce has thickened, and
then turn off.
7. Serve chicken topped with green onions over rice,
Tip: Rice can be cooked separately or noodles or a side of veggies.
in the Instant Pot with the main dish.
Consult your owner’s manual for
instructions.
CROCK POT BARBECUE CHICKEN
Prep: 5 minutes. Cook: 4-8 hours • Makes 4 servings
Ingredients
Tip: This is a great potluck or party 4 boneless skinless chicken breasts
dish. Make sure to use high quality 3 tbsp Country Bob’s Seasoning Salt
bread and plenty of Country Bob’s 2 cups Country Bob’s Sweet Honey Barbecue Sauce
BBQ Sauce to make a lasting
impression.
Optional:
Fresh sliced onions
Pickles
Coleslaw
Preparation
1. Place chicken breast in slow cooker.
2. Mix in Seasoning Salt and Country Bob's Sweet
Honey Barbecue Sauce. Pour over chicken. Cover.
3. Cook 8 hours on Low or 4 hours on High.
4. Remove chicken from slow cooker and shred
chicken, using two forks.
5. Return chicken to slow cooker. Mix and heat with
more sauce before serving.
6. Serve on sandwich or slider rolls with pickles or
coleslaw, if desired.
CHICKEN SALAD
Prep: 10 minutes. Chill: 20 minutes • Makes 4 servings
Ingredients
2 cooked, boneless chicken breasts, chopped
1 stalk of celery, chopped
¼ red onion, chopped
¼ pepper, chopped
1 small dill pickle, chopped
2 tbsp mayonnaise
2 tsp Country Bob's Seasoning Salt
Preparation
1. Using leftover chicken from previous recipes, or just
cooking a few more in the Instant Pot, chop into chunks
depending on your size preference.
2. Chop celery, onion, pepper, and pickle into chunks.
3. Add mayonnaise, Country Bob's Seasoning Salt and
mix well. Chill.
4. Serve on toasted white bread or bun, topped with
a little more Country Bob's Seasoning Salt and lettuce.
Tip: We like to double and even triple
this recipe at one time and knock out
a dinner, school lunches, and midnight
snacks for a few days.
SMOKED TRI-TIP
Prep: 5 minutes. Cook: 2 hours • Makes 4 servings
Ingredients
3 lbs. Tri-Tip
Country Bob’s Seasoning Salt
Tip: Medium rare is traditionally the
preferred way to cook beef. It
ensures a juicy center and tender
bite.
Preparation
1. Set the temperature on your grill/oven to 225° F.
2. Trim any excess fat off of the tri-tip and liberally
add Country Bob's Seasoning Salt.
3. Place tri-tip on the grill grate or in a metal/glass
dish the oven, and cook until it reaches an internal
temperature of 130° F. This should take 1 to 1 & ½
hours. We recommend using a digital thermometer for
best results.
4. When tri-tip reaches 130° F, pull off the heat and
wrap in foil. Set aside, turn the grill up to 500° or use
a cast iron skillet on high heat.
5. When the grill/pan comes to temperature, remove
Tri-Tip from foil and sear for 4 minutes on each side.
6. Remove from heat and allow to rest for 10-15 mins.
Slice against the grain and enjoy!.
IRISH BEEF STEW
Prep: 15 minutes. Cook: 2 hours • Makes 4 servings
Ingredients
¼ cup vegetable oil
1 lb. stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
1 bottle (13 oz.) Country Bob's All
Purpose Sauce
1 tbsp dried thyme
2 bay leaves
2 tbsp butter
3 lbs. russet potatoes, peeled, cut into ½
inch pieces
1 large onion, chopped
2 cups chopped carrots
2 tbsp chopped fresh parsley
Preparation
1. Heat oil in heavy large pot over medium-high heat.
Add beef and sauté until brown on all sides.
2. Add garlic and sauté 1 minute.
3. Add beef stock, Country Bob's All Purpose Sauce,
thyme, and bay leaves. Stir to combine. Bring mixture
to boil., then reduce heat to medium-low, cover and
simmer 1 hour, stirring occasionally.
4. Melt butter in a large pot over medium heat. Add
potatoes, onion and carrots. Sauté vegetables until
golden, about 20 minutes.
Tip: This dish is one of our all-time
favorite comfort foods. Served with 5. Add vegetables to beef stew and simmer
bread and butter, this meal sticks to uncovered until vegetables and beef are very tender,
your ribs. about 40 minutes. Serve with chopped parsley.
SHREDDED BEEF STREET TACOS
Prep: 15 minutes. Cook: 45 minutes • Makes 4 servings
Ingredients
3-4 lbs. chuck roast cut into 2 inch
pieces
1 tbsp chili powder
1 & ½ tsp salt
1 tbsp olive oil
1 cup onion diced
1 cup Country Bob’s Honey Habanero
or Apple Chipotle Sauce
6 garlic cloves diced
1 tsp cumin
1 tsp oregano
½ cup salsa
1 cup beef broth
8 flour tortillas
fresh cilantro and onion for garnish
Preparation
1. In your Instant Pot, combine cubed meat with chili
powder and salt. Toss to coat.
2. Press the "Sauté" button on the Instant Pot and add
the olive oil and onions and sauté until meat is
browned.
3. Add in Country Bob’s, garlic, cumin and Mexican
oregano. Stir for 1 minute.
4. Pour in salsa and beef broth.
5. Cover and lock lid. Press "Keep Warm/Cancel" on
the Instant Pot and then press the "Meat/Stew" button
to switch it to the pressure cooking mode. Set cook
Tip: Warming your tortillas before time to 35 minutes and cook.
eating loosens the gluten in flour
6. Unlock lid and remove meat. Shred with two forks.
tortillas and the fats in corn tortillas,
Top with chopped cilantro and onion and serve.
making them taste better.
PORK TENDERLOIN
Prep: 3 hours. Cook: 25 minutes • Makes 4 servings
Ingredients
1 pork tenderloin (1 to 1 & ½ lbs.)
1 bottle Country Bob’s Marinade
2 tbsp Country Bob's Seasoning Salt
1 tbsp vegetable oil
Preparation
1. Put pork in gallon-sized Ziploc bag and add
enough Country Bob’s Marinade to cover entirely. Chill
for at least 3 hours.
2. Put cast iron pan into oven and preheat to 450°F.
3. Trim off any large pieces of surface fat, pat the
pork dry with paper towels and rub Country Bob's
Seasoning Salt on all sides of pork.
4. Add oil to pan and swirl to coat.
5. Place the tenderloin in the pan and roast for 10
minutes.
6. Flip the meat, reduce heat to 400°F and continue
roasting for approximately 15 minutes. The pork is
done when its internal temperature registers 140°F,
20-25 minutes total.
Tip: Be careful not to overcook pork. 7. Remove the pan from the oven and transfer the
Medium temperature (140°F ) pork to a clean cutting board. Tent loosely with
prevents your tenderloin from aluminum foil, and let rest for 10 minutes before slicing
becoming too dry. against the grain.
SOUTHWEST MEATBALLS
Prep: 15 minutes. Cook: 35 minutes • Makes 8 servings
Ingredients
2 tbsp Original Country Bob's Barbecue Sauce
1 lb. ground beef
1 lb. ground country-style pork
2 tbsp freshly chopped cilantro
¼ cup diced red bell peppers
¼ cup diced green onions (white parts only; save the
green to garnish)
¼ cup diced jalapenos
4 cloves of garlic, minced
1 egg
¼ cup shredded cheddar cheese
3 tbsp Country Bob's Honey
Habanero All Purpose Sauce
Breadcrumbs (optional)
Preparation
1. Preheat oven to 400°F. In a large bowl combine
Country Bob's Barbecue Sauce, beef, pork, pepper,
cilantro, red onion, green onion, jalapeño, garlic, egg and
cheese.
2. Using your hands, mix ingredients until the pork and
beef are well blended. If your mixture is too moist, use
breadcrumbs to firm it up a bit.
3. Once mixed, form meatballs about the size of a golf
ball.
4. Place meatballs on a baking sheet with a rack. This
prevents them from falling apart while they cook.
5. After 30 minutes, take out meatballs and set oven to
broil. In large bowl, coat meatballs with Country Bob's
Tip: Place parchment paper or Honey Habanero All Purpose Sauce.
aluminum foil under the meatballs to 6. Place the meatballs back on the rack and broil them
prevent scorching and to make for until the recently added sauce begins to caramelize.
easy cleanup.
7. Remove from oven and garnish with diced green onions.
BARBECUE PULLED PORK
Prep: 5 minutes. Cook: 8 hours • Makes 12 servings
Ingredients
4 lbs. boneless pork shoulder (aka pork butt)
1 bottle Country Bob’s Hickory & Brown Sugar
Barbecue Sauce
2 tbsp Country Bob's Seasoning Salt
Optional:
Fresh sliced onions
Pickle slices
Cole slaw
Preparation
1. Slather pork with 3 tablespoons of the Country
Bob's Barbecue Sauce to give the seasoning salt
something to stick to. Reserve the rest for later.
Rub with Country Bob's Seasoning
Salt.
2. Place in slow-cooker, cover with a lid and cook on
low for about 8 hours.
3. When the pork is done cooking, move to a cutting
board or platter, tent with aluminum foil, and let cool
for at least 20 minutes before shredding with a fork.
4. Take the leftover liquid from the crockpot and strain
to remove any solids.
5. Return the pork and liquid back to the pot and toss
well.
Tip: We recommend making a lot so
you can use leftovers for nachos, 6. Add the reserved Country Bob's Barbecue Sauce
tacos, and barbecue spaghetti. and serve.SEAFOOD CHOWDER
Prep: 15 minutes. Cook: 35 minutes • Makes 8 servings
Ingredients
Tip: Depending on where you live, you 4 slices bacon, cut crosswise into ½ inch pieces
may have access to turtle meat. This 1 large onion, finely chopped
makes a unique and tasty stew as 1 cup medium carrots, halved lengthwise &
well. thinly sliced crosswise
1 28 oz. can plum tomatoes in juice
12 oz. chicken broth
4 oz. clam juice
6 oz. Country Bob’s All Purpose Sauce
6 oz. crab meat
6 large shrimp; peeled, deveined, &
chopped
6 skinless pollock fillets (may substitute
tilapia), cut into 2-inch chunks
1 & ½ lbs. baking potatoes, peeled and cut
into 2-inch chunks
½ tsp dried thyme
Country Bob’s Seasoning Salt; to taste
Preparation
1. In a large 5-quart pot or Dutch oven, cook bacon
over medium-low heat until crisp.
2. Spoon off and discard all but 1 tablespoon fat.
Add onion and carrots and cook, stirring occasionally
until softened.
3. Add tomatoes with juice, chicken broth, clam juice,
All Purpose Sauce, and 1 & ¼ cups of water. Bring to
a boil.
4. Add potatoes and thyme. Reduce heat to simmer.
Cook until potatoes are tender but not falling apart;
about 15 minutes.
5. Add crab, shrimp, and fish. Cover and cook until fish
is opaque and flaky; about 10 minutes. Season with
Seasoning Salt and serve.DYNAMITE SHRIMP
Prep: 10 minutes. Cook: 35 minutes • Makes 8 servings
Ingredients
1 lb. jumbo shrimp; peeled and deveined
2 tbsp chopped cilantro
1 lime
2 cloves chopped garlic
1 chopped and seeded habanero
Country Bob's Seasoning Salt
2 tbsp chopped shallot
5 skewers
1 tbsp butter
2 tbsp honey
Olive oil
¼ cup Country Bob's Original Barbecue Sauce
2 tbsp Country Bob's Honey Habanero All
Purpose Sauce
Preparation
1. Heat a small pan to medium-low. Add butter &
sauté the chopped habanero, garlic, and shallot until
soft.
2. Add 1 tbsp chopped cilantro and stir. Add honey,
Country Bob's Original Barbecue Sauce. Turn heat to
low and simmer.
3. Toss shrimp in about a tablespoon of olive oil and 2
tsp Country Bob’s Seasoning Salt until thoroughly
coated. Skewer shrimp (about 5 per skewer) and set
on a baking pan covered in foil.
4. Broil shrimp on high on the middle rack for 4
minutes. Flip and repeat for the other side for another
Tip: Shrimp cooks much faster than 4 minutes.
most people think. Prevent stringy
shrimp by making sure to cook it hot 5. Once pink with some slightly burned edges, remove
and fast. the shrimp and brush o Country Bob's Honey Habanero
All Purpose Sauce. Top with cilantro.TILAPIA PO’ BOYS
Prep: 15 minutes. Cook: 10 minutes • Makes 8 servings
Ingredients
4 (6 oz.) tilapia fillets, cut into strips
or cubes
½ cup flour
1 tbsp Country Bob's Seasoning Salt
2 tbsp canola oil
1 baguette, split and quartered
8 oz. bottle of Country Bob’s All
Purpose Sauce
¼ cup fresh chopped cilantro
2 tbsp mayonnaise
1 cucumber (thinly sliced)
4 small Roma tomatoes, sliced
1 small onion, sliced
1 cup shredded lettuce
Preparation
1. Soak fish in bowl of Country Bob’s All Purpose
Sauce.
2. In a shallow bowl, combine the flour and Country
Bob's Seasoning Salt. Dredge the tilapia with flour
mixture.
3. Heat oil in a large nonstick skillet over medium heat
until 350 °F.
4. Cook tilapia; 3 to 4 minutes per side.
5. Split and quarter baguettes.
Tip: You can substitute any seafood 6. Once all fish is cooked, chop into large chunks and
on this dish. One of our favorites is gently mix with mayonnaise and cilantro in a bowl.
oysters, but you can do shrimp,
scallops, or even crab. 7. Scoop fish mixture into bread halves and top with
lettuce, cucumber, onion and tomato. Serve.WORLD’S BEST BAKED BEANS
Prep: 5 minutes. Cook: 80 minutes • Makes 8 servings
Ingredients
2 cans (28 oz.) pork & beans; drained
¾ cup brown sugar
1 bottle (13 oz.) Country Bob’s All
Purpose Sauce
½ cup onion, diced
½ cup green pepper, diced
2 jalapenos; seeded and diced
8 strips (½ lb.) of bacon, cooked crisp
and crumbled
Preparation
1. Cook bacon to crisp, drain, and crumble.
2. Mix all ingredients in a 2 quart casserole
dish.
3. Bake at 350 degrees for 1 hour or until
bubbly and browned.
Tip: To truly try the World’s Best, we
recommend cooking these on a
smoker grill. Only then will you be
able to say you’ve really have had
the World’s Best Baked Beans.CABBAGE ROLLS
Prep: 15 minutes. Cook: 7 hours • Makes 12 servings
Ingredients
Tip: This is a hearty meal that warms 1 large head cabbage
up the kitchen (and your stomach) 1 can (8 oz.) tomato sauce
during those long winter months. 1 bottle (13 oz.) Country Bob’s All
Purpose Sauce
1 cup quick-cooking rice
½ cup chopped green pepper
½ cup crushed saltines (about 15
crackers)
1 egg, lightly beaten
1 package of onion soup mix
1 & ½ lbs. lean ground beef
1 bottle (46 oz.) V8 juice
Preparation
1. Cook cabbage in boiling water just until leaves fall
off head. Set aside 12 large leaves for rolls; drain
well. (Refrigerate remaining cabbage for another use.)
2. Cut out the thick vein from the bottom of each
reserved leaf, making a V-shaped cut; set aside.
3. In a large bowl, combine the tomato sauce, ½
bottle All Purpose Sauce, rice, green pepper, cracker
crumbs, egg and soup mix. Crumble beef over mixture
and mix well.
4. Place about ⅓ cup meat mixture on each cabbage
leaf; overlap cut ends of leaf. Fold in sides, beginning
from the cut end. Roll up completely to enclose filling.
Secure with toothpicks if needed.
5. Place cabbage rolls in a 3-qt. slow cooker. Mix V8
juice and remaining All Purpose Sauce. Pour over
cabbage rolls.
6. Cover and cook on low for 6-7 hours or until filling
reaches 160°F internal temperature. Serve.CRISPY POTATO ROAST
Prep: 20 minutes. Cook: 1 hour & 30 minutes • Makes 6 servings
Ingredients
Tip: Different types of potatoes make 4 tbsp butter, melted
a difference in this side dish. We also 1 tbsp extra-virgin olive oil
recommend Yukon Gold and 3 russet potatoes
Fingerling potatoes. 1 package (2.1 oz.) pre-cooked bacon
2 shallots, thinly sliced
6 Country Bob’s All Purpose Sauce
1 tsp coarse sea salt
1 tsp Country Bob’s Seasoning Salt
4 sprigs fresh thyme or rosemary
Preparation
1. Preheat oven to 375° F.
2. In a small bowl, combine butter and oil. Brush
bottom of a round 9-inch baking dish with some butter
mixture.
3. With a mandolin slicer or knife, slice potatoes very
thinly crosswise. Arrange potato slices vertically in dish
and wedge shallots throughout.
4. Place bacon on paper towel and cover with a
second paper towel. Microwave for 1 minute. Let cool
then crumble bacon over top.
5. Combine remaining butter mixture with All Purpose
Sauce. Brush mixture over top. Sprinkle with Seasoning
salt.
6. Bake 1 hour.
7. Add thyme or rosemary and bake about 25 more
minutes until potatoes are cooked through with a crisp
top.
8. Remove Crispy Potato Roast from oven. Serve.
9. Additional Country Bob’s All Purpose Sauce on your
plate is highly recommended!You can also read
