Salsa Verde Chicken Tacos

4 lbs chicken breasts
1 tsp garlic powder
2 cups salsa verde
1 tsp cumin
8 oz cream cheese
corn tortillas or taco shells

• Throw everything into crockpot and cook on low for 6-8 hrs.
• shred chicken and stir everything together.

Ribs

2 slabs of baby back or pork back ribs 
Dry rub (I use Rib Rub Championship Recipe from Delight, Arkansas. Got it at Walmart in spice section)

• Put a double layer of foil on counter. Put rub on both sides. Wrap each rack in double foil.
• Put on baking sheet with sides.
• Bake at 255 degrees for 3 1/2 to 4 hours.

Korean Beef

1 lb lean ground beef
1/2 c brown sugar
1/4 c soy sauce
1 Tbsp sesame oil
3 cloves garlic, minced
1/2 tsp fresh ginger, minced
1/2 tsp crushed red peppers
1 bunch green onions

• Heat a large skillet over medium heat and brown the meat with garlic and sesame oil. 
• Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers.
• Simmer for a few minutes to blend the flavors. 
• Serve over rice and top with green onions.