I hope everyone had a good Valentine's Day! What a fun day to remind everyone you love, just how much you love and care for them! Parenthood has made me pretty sappy and I have had a few people around me go through some extremely tough situations lately, which have had a profound effect on my day to day thinking and actions. I have found myself stopping more often throughout the day to pray and appreciate my sweet family and think of how blessed and thankful I am for them.
Love is...
Looking in the rearview mirror, making eye contact with a sweet face in the back seat, and smiling at each other.
Love is...
Bowing our heads to pray in church and feeling my husband's hand reach out to hold mine.
Love is...
That first moment I see my babies in the morning and how all they want is a hug.
Love is...
How each of my kids fits perfectly under each arm.
Love is...
Sitting around the dinner table, listening to music, and talking about our day.
Love is...
Knowing that God is in control and guiding my family through each day.
Love is...
Having a Savior who thinks I am to die for!
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I know you all have missed me. :) Here are some recipes we will be having for our dinners this week: Unstuffed Chicken breasts with ham, gruyere, and roasted broccoli, mu shu pork wraps, tuna melts, slow cooker chicken stroganoff
Unstuffed Chicken Breasts with Ham, Gruyere, and Roasted Broccoli adapted from America's Test Kitchen Quick Family Cookbook (a gift from my awesome aunt for Christmas)
*If you don't have gruyere, then Swiss cheese is a cheaper and just as good alternative
3 tablespoons olive oil
1 1/2 pounds broccoli, crown cut into large wedges
1/2 teaspoon sugar
salt and pepper
4 boneless, skinless chicken breasts, trimmed and pounded if necessary (I took 3 breasts, and halved them horizontally, to make 6 thin cutlets)
2 tbsp Dijon mustard
4 ounces deli ham
4 ounces Gruyere cheese, shredded (1 cup)
15 Ritz crackers, crushed
Adjust oven rack to lower middle position and heat to 475 degrees. Brush rimmed baking sheet with 1 tablespoon oil.
Toss broccoli with remaining 2 tablespoons oil, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Pat chicken dry with paper towels and season with salt and pepper.
Arrange chicken breasts, side by side on one side of prepared baking sheet. Spread mustard over top of chicken, then top each breast with 1 slice ham and 1/4 cup cheese. Sprinkle cracker crumbs over cheese and press on to adhere.
Lay broccoli, cut side down, on opposite side of bakingsheet from chicken. Bake until chicken is cooked through and broccoli is well browned and tender, 20 to 25 minutes, rotating baking sheet halfwa through baking. Serve. (A dish with everything cooked in the oven at the same time?! How awesome is that?)
***My sweet sunshine girl ate all of her chicken and only bites of her broccoli. My sweet little bear boy ate seconds of broccoli and only bites of chicken. Sigh. If you put the two together, then I guess you can say they liked it!
Mu Shu Pork Wraps Also adapted from the America's Test Kitchen Cookbook
We had a pork chop dish last week for dinner and I had bought a value pack of pork chops. I cooked up the chops I didn't use and will use the already cooked pork in this recipe.
1/4 cup vegetable oil
1 tablespoon cornstarch
1 tablespoon all-purpose flour
5 teaspoons soy sauce
1 pork tenderloin, trimmed and sliced thin
6 scallions, white parts minced, green parts cut into 1 inch lengths
2 teaspoons grated fresh ginger
1 bag coleslaw mix
8 ounces shiitake mushrooms, stemmed and sliced thin
1/4 cup hoisin sauce
8 (6-inch) flour tortillas
Whisk 2 tablespoons oil, cornstarch, flour, and 2 teaspoons soy sauce together in medium bowl until smooth, then stir in pork. In separate bowl, combine scallion whites, ginger, and 1 teaspoon oil.
Heat 1 teaspoon oil in 12 inch nonstick skillet over high heat until just smoking. Add half of pork, breaking up an clumps, anc ook, without stirring, for 1 minute. Stir pork and continue to cook until lightly browined, about 1 minute; transfer to clean bowl.. Repeat with 1 teaspoon oil and remaining pork; transfer to bowl.
Add remaining 1 tablespoon oil to now empty skillet and return to high heat until just smoking. Add coleslaw mix and mushrooms and cook until vegetables are crisp-tender, about 3 minutes.
Clear center of skillet, add scallion mixture, and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir scallion mixture into vegetables.
Add cooked pork, with any accumulated juices, scallion greens, hoisin sauce, and remaining 1 tablespoon soy sauce to skillet and cook, stirring constantly, until sauce is thickened, about 30 seconds.
Meanwhile, stack tortillas on plate, cover and microwave until soft and hot, about 2 minutes. Serve pork filling with warm tortillas and extra hoisin sauce.
Slow Cooker Chicken Stroganoff adapted from AllRecipes (awesome website and app) I wouldn't be able to plan meals each week without my slowcooker. I always have at least one meeting a week that goes to 5:30. This week is no exception-Parent/Teacher Conferences on Thursday until 6:30. Hello slow cooker meal!!!
4 skinless, boneless chicken breasts, cubed
1/8 cup butter
1 package dry Italian dressing mix
1 package cream cheese
1 can cream of chicken soup
(I know doesn't sound the healthiest, but come on, it's just one night! And you can always use less cream cheese and use a healthified cream of chicken soup)
Put chicken, butter, and dressing mix in slow cooker. Mix together and cook on low 5-6 hours.
Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Serve over egg noodles and with a side salad, and voila, you have a complete meal!
**If I don't use this recipe for conference night, my husband will just whip up a scrumptious breakfast for dinner meal.
Tuna Melts adapted from Martha Stewart Living, but it's Emeril Lagasse's recipe
Need a cheap dinner idea??? Here you go! I grabbed 4 cans of tuna last week, just in case we lost power with the snow last week. We didn't need to use them, but it sure helped me plan a meal for this week! My husband is not a fan of tuna, but when I made these he actually said they were really good! Yeah buddy!
4 cans tuna, drained
1/3 cup mayonnaise
1/4 cup finely chopped red onion
1 tablespoon lemon juice
1/2 teaspoon salt
1 teaspoon pepper
1/4 teaspoon dried oregano
4 slices crusty bread
8 thin slices tomato (we do not use tomato)
4 slices provolone
Heat broiler with rack in highest position. In a medium bowl, combine tuna, mayo, onion, lemon juice, salt, pepper, and oregano and stir until combined.
Arrange bread on a baking sheet and spread a little mayo on each slice. Divide tuna salad evenly among slices (I have found that this makes more than just 4), then top with 2 slices of tomato and one slice of cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.
I would serve this with leftover salad from the night before and some chips.
Happy Eating!
Showing posts with label slow cooker. Show all posts
Showing posts with label slow cooker. Show all posts
Sunday, February 16, 2014
Sunday, January 6, 2013
New Year, New Menu: Slow Cooker Chicken with Rosemary, Red Potatoes, and Green Beans, Mustard Chicken, Fried Brown Rice and Eggs, Taco Chili
No lie, I got 5 cookbooks for Christmas. Hey, you can't go wrong giving someone who LOVES to cook a cookbook as a gift. I was so excited! Those cookbooks and my new vaccuum were favorite gifts this year. The vaccuum was VERY needed, so I was extremely stoked about it.
This week, I am trying out some recipes from Melissa d'Arabian's cookbook 10 Dollar Dinners and The $5 Dollar Dinner Mom's One Dish Cookbook. On the menu for the week are: Slow Cooker Rosemary Chicken with Red Potatoes and Green Beans, Mustard Chicken, Fried Brown Rice and Eggs, and Taco Chili.
Slow Cooker Rosemary Chicken with Red Potatoes and Green Beans adapted from The $5 Dinner Mom's One Dish Cookbook
3 rosemary sprigs
2 pounds bone-in chicken thighs
6 small red potatoes, quartered
1 small yellow onion
1 tablespoon extra virgin olive oil
1 teaspoon garlic powder
salt and pepper
1 pound green beans, stems removed
Using a sharp knife, crush the leaves of the rosemary sprig. Place the rosemary sprigs around the edges of the bottom of a 5 quart or larger slow cooker. Arrange the chicken thighs in the bottom of the slow cooker. Spread the potatoes over the top of the chicken. Drizzle the olive oil over the top of the chicken and potatoes, and then season with the garlic powder with salt and pepper.
Set the slow cooker on low and cook for 8 hours. When there is 1 hour remaining in the cooking cycle, place the green benas on top of the chicken and potatoes to steam them. Complete the cooking cycle.
Mustard Chicken adapted from Ten Dollar Dinners
**Just a heads up-this recipe requires a time commitment. Either prepare ahead of time, like on the night you do the slow cooked meal or on a weekend, or just know you need ot have time set aside to get it done.
1 1/2 pounds chicken thighs (about 8), rinsed and patted dry
1/2 tsp kosher salt
1/4 tsp ground black pepper
2 tbsp olive oil
1 onion, finely chopped
1/4 pound button mushrooms, quartered
3 garlic cloves, minced
1 tomato, cored, halved, and chopped
1 tbsp all purpose flour
1 tsp dried tarragon (if you don't have this, substitute dash fennel seed)
1/2 cup dry white wine and a cup for you
1 cup chicken broth, plus more if needed
1/4 cup Dijon mustard
2 tbsp sour cream (optional)
Preheat oven to 350 degrees. Remove skin from chicken. Season meat with salt and pepper. Heat 1 tablespoon of the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the thighs, smooth side down, and cook until browned, about 4 minutes. Turn over the thighs and brown the other side, about 3 minutes more. Transfer chicken to a plate and set aside. Add the remaining 1 tbsp olive oil along with the onion and cook until soft, stirring for about 5 minutes. Stir in the mushrooms and continue to cook until soft 3-5 minutes. Add the garlic and cook until fragrant, 1 to 2 mins. and then add the tomato and flour and cook, stirring, until the tomato begins to break down about 3 minutes. Stir in tarragon. Rais the heat and pou in the wine, letting it simmer for 1 min. before returning the chicken to the pot. Pour in enough broth to read halfway up the sidesof the chicken, then cover the pot and place it in the ovento braise, until the chicken pulls away from the bone easily, about 45 minutes, removing the lid halfway through the cooking. Remove the pot from the oven, use tongs to transfer the chicken to a plate, and set aside. Add the mustard and sour cream to the sauce and stir to combine. Then return the chicke to the pot and back into the oven to cook for about 5 minutes to bring the flavors together before serving.
Fried Brown Rice and Eggs with Garlic-Soy Vinaigrette adapted from Ten Dollar Dinners
2 tbsp soy sauce
2 teaspoons rice vinegar
1 tablespoon sesame oil
2 1/2 tbsp vegetable oil
1 onion, halved and thinly sliced lengthwise with the grain
3 garlic cloves, finely minced
2 tbsp grated fresh ginger
2 1/2 cups cooked brown rice
2 tsp chili powder
4 large eggs
2 scallions white and green parts finely chopped
Whisk the soy sauce, vinegar, and sesame oil together in a small bowl and set aside.
Heat 2 tbsp of the vegetable oil in a large skillet over medium-high heat. Add the onion and cook, stirring often, until soft and golden, about 5 minutes. Stir in the garlic and ginger and cook until crisp and fragrant, about 2 minutes. Mix in the rice and chili powder and cook until the rice is warmed through and starting to brown, about 5 minutes. Turn off the heat and set aside.
Heat the remaining 1/2 tablespoon vegetable oil in a medium nonstick skillet over medium heat. Fry the eggs to your liking, either sunny side up or over easy. Divide the rice among 4 bowls, top each with an egg, some scallions, and some of the soy vinaigrette, and serve.
Taco Chili with Mix adapted from Paula Deen
This mix was what I gave my co-workers as Christmas gifts this year. Cooking with beans, not canned ones, is one cost cutting way to reduce your grocery bill.
Taco Chili Mix:
1 cup dried kidney beans
1/2 cup dried pinto beans
1 (1 1/4 oz.) taco seasoning mix
1 (1 oz. ) pkg. buttermilk ranch dressing mix
3 tbsp dried minced onion
1 tsp chili powder
1/4 tsp ground cumin
1 1/2 cups corn or tortilla chips
Taco Chili:
4 cups water
1 can diced tomatoes and green chilies
1 can (16 oz.)tomato sauce
1 lb. ground beef cooked and drained
For the mix: In a 1-quart wide mouth jar, layer kidney and pinto beans.
In a small bowl, combine taco seasoning mix, dried salad dressing mix, onion, chili powder, and cumin. Wrap seasonings in plastic wrap or cellophane and place in jar.
Put chips in a bag and place in jar. Decorate with ribbon or fabric.
For the chili: Place beans in a large bowl, cover with water and soak 6 to 8 hours, or overnight. Drain and add to a Dutch oven. Add seasoning packet, water, diced tomatoes and green chilies, tomato sauce, and ground beef.
Heat to boiling, cover and reduce heat to low. Simmer for 2 hours, or until beans are tender. Serve with corn or tortilla chips.
This week, I am trying out some recipes from Melissa d'Arabian's cookbook 10 Dollar Dinners and The $5 Dollar Dinner Mom's One Dish Cookbook. On the menu for the week are: Slow Cooker Rosemary Chicken with Red Potatoes and Green Beans, Mustard Chicken, Fried Brown Rice and Eggs, and Taco Chili.
Slow Cooker Rosemary Chicken with Red Potatoes and Green Beans adapted from The $5 Dinner Mom's One Dish Cookbook
3 rosemary sprigs
2 pounds bone-in chicken thighs
6 small red potatoes, quartered
1 small yellow onion
1 tablespoon extra virgin olive oil
1 teaspoon garlic powder
salt and pepper
1 pound green beans, stems removed
Using a sharp knife, crush the leaves of the rosemary sprig. Place the rosemary sprigs around the edges of the bottom of a 5 quart or larger slow cooker. Arrange the chicken thighs in the bottom of the slow cooker. Spread the potatoes over the top of the chicken. Drizzle the olive oil over the top of the chicken and potatoes, and then season with the garlic powder with salt and pepper.
Set the slow cooker on low and cook for 8 hours. When there is 1 hour remaining in the cooking cycle, place the green benas on top of the chicken and potatoes to steam them. Complete the cooking cycle.
Mustard Chicken adapted from Ten Dollar Dinners
**Just a heads up-this recipe requires a time commitment. Either prepare ahead of time, like on the night you do the slow cooked meal or on a weekend, or just know you need ot have time set aside to get it done.
1 1/2 pounds chicken thighs (about 8), rinsed and patted dry
1/2 tsp kosher salt
1/4 tsp ground black pepper
2 tbsp olive oil
1 onion, finely chopped
1/4 pound button mushrooms, quartered
3 garlic cloves, minced
1 tomato, cored, halved, and chopped
1 tbsp all purpose flour
1 tsp dried tarragon (if you don't have this, substitute dash fennel seed)
1/2 cup dry white wine and a cup for you
1 cup chicken broth, plus more if needed
1/4 cup Dijon mustard
2 tbsp sour cream (optional)
Preheat oven to 350 degrees. Remove skin from chicken. Season meat with salt and pepper. Heat 1 tablespoon of the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the thighs, smooth side down, and cook until browned, about 4 minutes. Turn over the thighs and brown the other side, about 3 minutes more. Transfer chicken to a plate and set aside. Add the remaining 1 tbsp olive oil along with the onion and cook until soft, stirring for about 5 minutes. Stir in the mushrooms and continue to cook until soft 3-5 minutes. Add the garlic and cook until fragrant, 1 to 2 mins. and then add the tomato and flour and cook, stirring, until the tomato begins to break down about 3 minutes. Stir in tarragon. Rais the heat and pou in the wine, letting it simmer for 1 min. before returning the chicken to the pot. Pour in enough broth to read halfway up the sidesof the chicken, then cover the pot and place it in the ovento braise, until the chicken pulls away from the bone easily, about 45 minutes, removing the lid halfway through the cooking. Remove the pot from the oven, use tongs to transfer the chicken to a plate, and set aside. Add the mustard and sour cream to the sauce and stir to combine. Then return the chicke to the pot and back into the oven to cook for about 5 minutes to bring the flavors together before serving.
Fried Brown Rice and Eggs with Garlic-Soy Vinaigrette adapted from Ten Dollar Dinners
2 tbsp soy sauce
2 teaspoons rice vinegar
1 tablespoon sesame oil
2 1/2 tbsp vegetable oil
1 onion, halved and thinly sliced lengthwise with the grain
3 garlic cloves, finely minced
2 tbsp grated fresh ginger
2 1/2 cups cooked brown rice
2 tsp chili powder
4 large eggs
2 scallions white and green parts finely chopped
Whisk the soy sauce, vinegar, and sesame oil together in a small bowl and set aside.
Heat 2 tbsp of the vegetable oil in a large skillet over medium-high heat. Add the onion and cook, stirring often, until soft and golden, about 5 minutes. Stir in the garlic and ginger and cook until crisp and fragrant, about 2 minutes. Mix in the rice and chili powder and cook until the rice is warmed through and starting to brown, about 5 minutes. Turn off the heat and set aside.
Heat the remaining 1/2 tablespoon vegetable oil in a medium nonstick skillet over medium heat. Fry the eggs to your liking, either sunny side up or over easy. Divide the rice among 4 bowls, top each with an egg, some scallions, and some of the soy vinaigrette, and serve.
Taco Chili with Mix adapted from Paula Deen
This mix was what I gave my co-workers as Christmas gifts this year. Cooking with beans, not canned ones, is one cost cutting way to reduce your grocery bill.
Taco Chili Mix:
1 cup dried kidney beans
1/2 cup dried pinto beans
1 (1 1/4 oz.) taco seasoning mix
1 (1 oz. ) pkg. buttermilk ranch dressing mix
3 tbsp dried minced onion
1 tsp chili powder
1/4 tsp ground cumin
1 1/2 cups corn or tortilla chips
Taco Chili:
4 cups water
1 can diced tomatoes and green chilies
1 can (16 oz.)tomato sauce
1 lb. ground beef cooked and drained
For the mix: In a 1-quart wide mouth jar, layer kidney and pinto beans.
In a small bowl, combine taco seasoning mix, dried salad dressing mix, onion, chili powder, and cumin. Wrap seasonings in plastic wrap or cellophane and place in jar.
Put chips in a bag and place in jar. Decorate with ribbon or fabric.
For the chili: Place beans in a large bowl, cover with water and soak 6 to 8 hours, or overnight. Drain and add to a Dutch oven. Add seasoning packet, water, diced tomatoes and green chilies, tomato sauce, and ground beef.
Heat to boiling, cover and reduce heat to low. Simmer for 2 hours, or until beans are tender. Serve with corn or tortilla chips.
Sunday, October 14, 2012
Sunday is for Supper: crescent burgers, shredded beef tacos, slow cooker breakfast casserole, slow cooker spaghettie sauce italiano
I want to challenge you. I want to challenge you to sit down and have a meal with your family. There are so many positive outcomes that comes from just reconnecting with your family over a shared meal. We were blessed to have the chance to sit down together at every meal today: breakfast, lunch, and dinner. It was awesome and a rarity. During the work week we are usually rushing out the door to work and preschool, and breakfast becomes a grab and go type of event. Lunch, of course, is on or own at our workplaces and preschool, but dinner is a time for us to be together. I know this may change as the kids get older and we are pulled in different directions, so realistically for most, would be to sit down together at a meal 2-3 times a week.
When we sit down for dinner, we turn music on and talk about our day. We all share what our favorite part of the day was. Tessa loves this and will often look at us and say, "So, what was the favorite part of your day?" Ry and I are taking a parenting class through church and they suggested playing a game over a meal called, "Sad, mad, and glad." You take turns going around the table sharing one thing from the day that made you sad, mad, and glad. We have fun with it and makes for a fun dinner conversation and I think Tessa thinks it's interesting to hear about things that actually made her parents sad and mad.
I hope you have a chance to sit down to a meal together this week! My wish is that maybe one of these suppers will be one you can make for your family.
Pinterest has become one of my go-to sites for recipes. I usually spend part of my weekends scouring the internet and cookbooks for recipes to use for dinners for the week, but pinterest has it all in one place and it has been so fun to find new recipes to try. Have fun trying these recipes: crescent burgers, slow cooker breakfast casserole, shredded beef tacos, slow cooker spaghetti sauce italiano.
Crescent Burgers: (thanks to www.budgetsavvydiva.com) Tessa took one bite of these and threw her arms around me and said, "Thank you Mommy! These are so yummy!" No lie, this actually happened.
Ingredients:
1/2 pound of ground beef
worcestshire sauce
1 egg
1/3 packet of dry onion soup mix
1/2 tsp black pepper
2/3 cup cheddar cheese
1 roll of crescents
Directions:
Preheat oven to 375. In a skillet heat a small amount of oil and brown meat. In a medium size bowl mix – 1/2 cup of cheese, onion soup mix, couple drops of Worcestershire sauce, pepper; meat. Unroll the crescents. Place a rounded tablespoon of the meat mixture towards the larger end of the crescent dough. Place crescents onto a cookie sheet lined with parchment paper.Brush the tops of the dough with an egg wash ( simply break and egg in a bowl and whisk egg until well blended and 1 tablespoon of water to the mix). Sprinkle the remaining cheese on top of the egg wash and bake for 10 – 15 minutes.
Slow Cooker Breakfast Casserole: (thanks to the http://crockingirls.com) I love my slow cooker and love when dinner is already done for me when I get home. I think my slow cooker is too big, but it still does its job. I think I need to go get a 4 quart one, though.
Ingredients:
When we sit down for dinner, we turn music on and talk about our day. We all share what our favorite part of the day was. Tessa loves this and will often look at us and say, "So, what was the favorite part of your day?" Ry and I are taking a parenting class through church and they suggested playing a game over a meal called, "Sad, mad, and glad." You take turns going around the table sharing one thing from the day that made you sad, mad, and glad. We have fun with it and makes for a fun dinner conversation and I think Tessa thinks it's interesting to hear about things that actually made her parents sad and mad.
I hope you have a chance to sit down to a meal together this week! My wish is that maybe one of these suppers will be one you can make for your family.
Pinterest has become one of my go-to sites for recipes. I usually spend part of my weekends scouring the internet and cookbooks for recipes to use for dinners for the week, but pinterest has it all in one place and it has been so fun to find new recipes to try. Have fun trying these recipes: crescent burgers, slow cooker breakfast casserole, shredded beef tacos, slow cooker spaghetti sauce italiano.
Crescent Burgers: (thanks to www.budgetsavvydiva.com) Tessa took one bite of these and threw her arms around me and said, "Thank you Mommy! These are so yummy!" No lie, this actually happened.
Ingredients:
1/2 pound of ground beef
worcestshire sauce
1 egg
1/3 packet of dry onion soup mix
1/2 tsp black pepper
2/3 cup cheddar cheese
1 roll of crescents
Directions:
Preheat oven to 375. In a skillet heat a small amount of oil and brown meat. In a medium size bowl mix – 1/2 cup of cheese, onion soup mix, couple drops of Worcestershire sauce, pepper; meat. Unroll the crescents. Place a rounded tablespoon of the meat mixture towards the larger end of the crescent dough. Place crescents onto a cookie sheet lined with parchment paper.Brush the tops of the dough with an egg wash ( simply break and egg in a bowl and whisk egg until well blended and 1 tablespoon of water to the mix). Sprinkle the remaining cheese on top of the egg wash and bake for 10 – 15 minutes.
Slow Cooker Breakfast Casserole: (thanks to the http://crockingirls.com) I love my slow cooker and love when dinner is already done for me when I get home. I think my slow cooker is too big, but it still does its job. I think I need to go get a 4 quart one, though.
Ingredients:
1 Package of Frozen Hash Browns
1 Pound of Cooked Sausage
2 Cups of Colby Jack Cheese, shredded
1 Cup of Diced Peppers (green, red, yellow and/or orange)
1 Cup of Sliced Mushrooms
1 Can of Diced Chilis (optional)
1 Quart of EggBeaters (can also use 16 eggs)
Directions:
Spray the slow cooker with Pam.
Starting with the frozen hash browns, layer the ingredients, repeating twice. Shake the EggBeaters well and pour over the top. cook on LOW for 8 hours on HIGH for 3-4 hours.
Shredded Beef Tacos: (thanks to http://userealbutter.com) These were a true OMG moment. These are amazing tacos! Ryan and I totally stuffed our faces and did it again when we had leftover night!
Ingredients:
1 1/2 lbs eye of chuck (which is NOT beef chuck roast)
4 tbsp vegetable oil
2 tbsps vinegar
2 tbsps fresh lime juice
1 1/2 tsps ground cumin
1 1/2 tsps chili powder
3 garlic cloves, minced
1 cup beef stock
salt to taste
~ 24 corn tortillas
lettuce, queso fresco, salsa, guacamole, etc. (for toppings)
4 tbsp vegetable oil
2 tbsps vinegar
2 tbsps fresh lime juice
1 1/2 tsps ground cumin
1 1/2 tsps chili powder
3 garlic cloves, minced
1 cup beef stock
salt to taste
~ 24 corn tortillas
lettuce, queso fresco, salsa, guacamole, etc. (for toppings)
Directions:
Trim the fat and cut the beef into 1 inch thick slices. In a ziploc bag, combine the oil, vinegar, lime juice, cumin, chili powder, and garlic. Place the meat slices in the bag, seal, mix it around and refrigerate for at least 4 hours or overnight. Bring the meat to room temperature. Place all contents from the bag in a baking dish with the beef stock. Cover the dish and bake for 1 1/4 hours (I baked it for 2 1/2 hours) at 350°F. Let the meat rest for 10 minutes and then shred it with forks or process it quickly in a food processor with the plastic dough blade (I prefer the forks method). Salt the meat to your liking. Fry the tortillas lightly in a little hot oil. Double the tortillas and stuff them with shredded beef, lettuce, cheese, guacamole, and salsa.
Slow Cooker Spaghetti Sauce Italiano: (adapted from my Better Homes and Gardens Cookbook)
Ingredients:
1 pound bulk Italian sausage or ground beef
1 cup chopped onion
2 cloves garlic, minced
2 14.5 ounce cans diced tomatoes, undrained
1 6-oz. can tomato paste
2 4-oz. cans mushroom stems and pieces, drained
1 bay leaf
2 tsp dried Italian seasoning, crushed
1 cup chopped green sweet pepper
12 to 16 ounces hot cooked spaghetti
Directions:
In a large skillet cook sausage, onion, and garlic over medium heat until meat browns. Drain fat; discard. In a 3 1/2 or 4 quart slow cooker combine undrained tomatoes, tomato paste, mushrooms, bay leaf, Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Add meat mixture. Cover and cook on low 8 to 10 hours or on high 4-5 hours. Stir in sweet pepper. Discard bay leaf. Serve meat mixture over hot cooked spaghetti.
553 cal, 23 g fat, 51 mg chol, 1,506 mg sodium, 62 g carb, 6 g fiber, 27 g protein.
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