This was absolutely delicious!! Used it for beef nachos on Superbowl Sunday, then for burritos with Kristyn's Spanish Rice the next day for lunch. In fact, I may be headed downstairs to make another lunch of it shortly! Seriously - SO good. Adapted slightly from Prudence Pennywise.
1 3-pound roast, any cut
1 cup smooth salsa
1 cup beef broth
2 teaspoons minced garlic
1 large can chopped green chiles
1 lime, juiced and zested*
Throw all ingredients in your crockpot and turn it on high until fork-tender (if you run into a jam, like I did Sunday, transfer the roast and a bit of the broth into your pressure cooker and cook at the 2nd red ring for about 10 minutes). Remove roast, shred into bite-sized pieces, then return to the crockpot with juices. Let sit until ready to serve. (Ideas include nachos, burritos, enchiladas... the list goes on and on!)
*I didn't have a lime and it was still to-die-for-delicious. I'm sure the addition of lime would only make it better!
Tuesday, February 8, 2011
Thursday, February 3, 2011
Spanish Rice
adapted ever so slightly from Lil' Luna. Love her!
This is probably the BEST recipe for Spanish Rice I've ever come across, and I've tried lots and lots trying to find "the one". I often double this and just eat the leftovers for days with tortillas or chips.
1/3 oil
2 cups Basmati rice
1/2 cup tomato sauce
1 teaspoon salt
1 teaspoon minced garlic
4 cups water
2 teaspoons chicken bouillon
dash cumin
1 large can diced green chiles
Two ways to do this:
1. In a pressure cooker pan, bring water to a boil (I've found you can use 3 cups of water instead of 4 if using the pressure cooker). Add rice, then bring to a boil again. Add remaining ingredients except chiles and place lid on pressure cooker. After you have reached the first red ring, cook for five minutes, then use the natural release method to release pressure. Dump in chiles, fluff and serve!
2. Heat oil in large sauce or fry pan, then add rice, stirring until lightly browned. Add remaining ingredients except chiles, stir to combine, then cover and cook on low for 30-40 minutes or until liquid is absorbed. Add chiles, stir and serve.
I prefer the first method. Much faster, and no oil!
This is probably the BEST recipe for Spanish Rice I've ever come across, and I've tried lots and lots trying to find "the one". I often double this and just eat the leftovers for days with tortillas or chips.
1/3 oil
2 cups Basmati rice
1/2 cup tomato sauce
1 teaspoon salt
1 teaspoon minced garlic
4 cups water
2 teaspoons chicken bouillon
dash cumin
1 large can diced green chiles
Two ways to do this:
1. In a pressure cooker pan, bring water to a boil (I've found you can use 3 cups of water instead of 4 if using the pressure cooker). Add rice, then bring to a boil again. Add remaining ingredients except chiles and place lid on pressure cooker. After you have reached the first red ring, cook for five minutes, then use the natural release method to release pressure. Dump in chiles, fluff and serve!
2. Heat oil in large sauce or fry pan, then add rice, stirring until lightly browned. Add remaining ingredients except chiles, stir to combine, then cover and cook on low for 30-40 minutes or until liquid is absorbed. Add chiles, stir and serve.
I prefer the first method. Much faster, and no oil!
Sweet and Spicy Slow Cooker Chicken
taken from Prudence Pennywise
*Note from Prudy: If you don't want the finished shredded chicken mixture to be quite as "wet", slightly drain the tomatoes before using them. Also, I nearly always double or triple this recipe because it freezes so well.
*Serves 4
1 pound (about 2) boneless, skinless chicken breasts
1 (14-ounce) can petite or regular diced tomatoes, undrained
1/3 cup brown sugar
1/4 teaspoon crushed red pepper flakes (add more if you like extra heat - with this amount it is mild enough for my kids to eat it up but spicy enough to help offset the sweetness)
Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes. Pour over the chicken. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours. Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce. Season with salt and pepper to taste. Serve in flour tortillas or over tortilla chips with toppings of choice: lettuce, sour cream, cheese, avocados, etc.
* This is a great Freezer Meal: I freeze the leftovers and let thaw in the refrigerator overnight before serving the next day. Reheat and serve. Easy!
*Note from Prudy: If you don't want the finished shredded chicken mixture to be quite as "wet", slightly drain the tomatoes before using them. Also, I nearly always double or triple this recipe because it freezes so well.
*Serves 4
1 pound (about 2) boneless, skinless chicken breasts
1 (14-ounce) can petite or regular diced tomatoes, undrained
1/3 cup brown sugar
1/4 teaspoon crushed red pepper flakes (add more if you like extra heat - with this amount it is mild enough for my kids to eat it up but spicy enough to help offset the sweetness)
Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes. Pour over the chicken. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours. Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce. Season with salt and pepper to taste. Serve in flour tortillas or over tortilla chips with toppings of choice: lettuce, sour cream, cheese, avocados, etc.
* This is a great Freezer Meal: I freeze the leftovers and let thaw in the refrigerator overnight before serving the next day. Reheat and serve. Easy!
Wednesday, February 2, 2011
Lemon Pasta Salad
adapted from NoTakeOut
2 lemons
¼ cup canola oil
1 heaping Tablespoon dried basil
8 ounces fresh Parmesan
1 pound favorite pasta
Bring a salted pot of water to boil on the stove; add pasta and stir. While pasta is cooking, zest the lemons into a large bowl. Add the oil, basil and juice of one lemon. Grate the Parmesan into the bowl. When the pasta is al dente, drain, reserving a bit of pasta water if desired. Add the pasta to the bowl and toss thoroughly to coat. Enjoy with French bread and some sliced bell peppers if desired.
2 lemons
¼ cup canola oil
1 heaping Tablespoon dried basil
8 ounces fresh Parmesan
1 pound favorite pasta
Bring a salted pot of water to boil on the stove; add pasta and stir. While pasta is cooking, zest the lemons into a large bowl. Add the oil, basil and juice of one lemon. Grate the Parmesan into the bowl. When the pasta is al dente, drain, reserving a bit of pasta water if desired. Add the pasta to the bowl and toss thoroughly to coat. Enjoy with French bread and some sliced bell peppers if desired.
One-Pot Rice
(I will say I'm not certain the saffron in this recipe is worth the price - $20 per Tablespoon! - though we did really enjoy it. I will make it again without the saffron, just to test. Luckily for me, the saffron was on sale 50% off when I went to purchase it; otherwise, I probably wouldn't have bought it.)
adapted slightly from Picky Palate
2 Cups uncooked basmati rice
2 Cups uncooked basmati rice
3 Tablespoons canola oil
2 Tablespoons fresh minced garlic1 lb ground beef
½ teaspoon salt
¼ teaspoon fresh cracked black pepper
2 15-ounce cans green beans, drained
8 ounces tomato sauce
1 15-ounce can diced tomatoes, undrained
1 Tablespoon cumin
½ teaspoon paprika
1 heaping Tablespoon Spanish Saffron threadsCook rice according to package directions. (I use the pressure cooker: bring water to boil, pour in rice and stir. Cover with pressure cooker lid and bring to boil at the first red ring. Cook for 5 minutes, then remove from heat and let cool using natural release method.) Heat oil into a large skillet over medium heat. Sauté garlic and stir for 1 minute. Add beef, salt and pepper and cook until cooked through and crumbled. Stir in green beans, rice, tomato sauce, diced tomatoes, cumin, paprika and saffron threads. Stir until well combined. Taste and season according to your liking. Reduce heat to low until ready to serve.
Split Pea Soup
(the kids recoiled violently from this meal, but the adults loved it!)
adapted slightly from Our Best Bites
1 pound dried split peas, rinsed and sorted
2 quarts chicken or vegetable broth or 8 c. water + 8 tsp. chicken or vegetable bouillon or soup base
1 pound ham, diced into small pieces (I use the boneless ham from the deli section)
2 medium carrots, peeled and chopped
4-5 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon marjoram
½ teaspoon smoked paprika
pinch of thyme
1 bay leaf
1 teaspoon malt vinegar (also called fish & chips vinegar)
Place all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 4 hours. You can also cook it on high until it starts to boil and then turn the setting on low until you're ready to serve the soup. Serve with sourdough bread and butter.
adapted slightly from Our Best Bites
1 pound dried split peas, rinsed and sorted
2 quarts chicken or vegetable broth or 8 c. water + 8 tsp. chicken or vegetable bouillon or soup base
1 pound ham, diced into small pieces (I use the boneless ham from the deli section)
2 medium carrots, peeled and chopped
4-5 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon marjoram
½ teaspoon smoked paprika
pinch of thyme
1 bay leaf
1 teaspoon malt vinegar (also called fish & chips vinegar)
Place all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 4 hours. You can also cook it on high until it starts to boil and then turn the setting on low until you're ready to serve the soup. Serve with sourdough bread and butter.
Pasta with Meatballs
adapted from Our Best Bites
Meatballs
1 pound ground beef
3 strips lean bacon (not maple or brown sugar), finely chopped
½ cup freshly grated Parmesan cheese
¼ cup plain bread crumbs 2 eggs, lightly beaten
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
3 strips lean bacon (not maple or brown sugar), finely chopped
½ cup freshly grated Parmesan cheese
¼ cup plain bread crumbs 2 eggs, lightly beaten
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 teaspoons canola oil
1 28-oz. can diced tomatoes
4 teaspoons minced garlic
¼ cup chopped fresh basil
1 6-oz. can tomato paste
6 oz. water (just use the tomato paste can to measure the water)
½ teaspoon salt
½ teaspoon freshly ground black pepper
Pasta noodles of your choice
Preheat the oven to 450º and line a baking sheet with a Silpat liner or aluminum foil. In a large skillet, cook the chopped bacon until crispy. Set aside and allow to cool. Combine the remaining meatball ingredients and then add the bacon. Shape scant tablespoons into balls and place them on the prepared baking sheet. Place the baking sheet in the oven for 20 minutes or until the meatballs are golden brown.
While the meatballs are cooking, bring a large pot of salted water to a boil for the pasta. In the same skillet used to cook the bacon, heat about 2 teaspoons of olive oil over medium heat and cook the garlic for 1-2 minutes or until it's fragrant. Add the remaining sauce ingredients and simmer until the meatballs are done. Transfer the meatballs to the sauce and serve over hot pasta. Makes 8 servings.
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