Category: RECIPES

SLOW COOKER BARBACOA

A true Barbacoa uses parts of a cow that I prefer not to use, so when I ran across this recipe I thought it was wonderful. I think of this as a Mexican Sauerbraten. You do serve it shredded, but this was so pretty I just had to show you the before shredding picture.

SLOW COOKER BARBACOA
1/4 cup lime juice
1/3 cup apple cider vinegar
3 chipotle peppers in adobo sauce
4 garlic cloves, minced
4 teaspoons cumin
3 teaspoons oregano
1 1/2 teaspoons fresh ground black pepper
3/4 teaspoons fresh ground sea salt
1/2 teaspoon ground cloves
1 cup beef broth
1 medium Walla Walla onion, slivered
3-4 pounds beef chuck roast

  • Place the lime juice, vinegar, chipotle peppers and adobo sauce, cloves, cumin, oregano, pepper, salt and cloves in a blender and pulse until smooth.
  • Add broth and pulse until well blended.
  • Place roast in slow cooker and pour sauce over top.
  • Cook on low 7-9 hours or until meat is tender.
  • Shred meat into juices.
  • Prepare rice 20-30 minutes before ready to serve.
  • Serve over rice.

RICE
3 cups water
2 cups uncooked Jasmine rice
3 tablespoons butter
1 1/2 teaspoons fresh ground sea salt
1/2 cup minced cilantro
2 tablespoons lime juice

  • In a large saucepan combine water, rice, butter and salt.
  • Bring to a boil.
  • Reduce heat and simmer covered 12-15 minutes or until rice is tender and all liquid has been absorbed.
  • Remove from heat and stir in cilantro and lime juice.

BEEF and BEAN BURGERS

I  really wanted to make veggie burgers, but hubby nixed that idea before it left the gate. So, I came up with this recipe and he was half way thru before he even noticed the beans AND he cleaned his plate, so I’ll call it a success.

VEGGIE BURGERS – NOT
BEEF and BEAN BURGERS – makes 6 burgers

1 can seasoned black beans, drained
1 cup Panko
2 pounds ground chuck 
1/4 cup grated onion or minced green onions
1 teaspoon paprika
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
Fresh ground salt and black pepper
4 slices baby Swiss or aged white cheddar cheese
1/2 cup mayonnaise
hot sauce
toasted buns (I served them bunless)
lettuce, pickles and sliced tomato
1 tablespoon avocado oil

  • Whisk together the mayonnaise and hot sauce to taste. Set aside.
  • In a large mixing bowl combine the bread crumbs, paprika, garlic, green onions, Worcestershire, salt and pepper until well blended.
  • Using your hands mix in beans until well incorporated.
  • Set aside for 5 minutes.
  • Preheat 1 avocado oil in skillet over medium high heat.
  • Using your hands divide bean mixture into 6 balls and form 6 patties.
  • Cook the burgers until browned, about 5 minutes on each side.
  • Add a slice of cheese, cooking only until cheese is melted.
  • Serve on toasted buns with mayo hot sauce, lettuce, tomatoes and pickles.

    STRAWBERRY BAKED BEANS

    I KNOW THIS SOUNDS WEIRD.  I flipped passed this recipe more than once before I decided to try it.  Boy, am I glad I flipped back.  These are AMAZING! I made a few modifications from the original recipe to accommodate allergies, likes and dislikes.

    STRAWBERRY BAKED BEANS
    1 pound strawberries, cleaned, hulled and halved
    3 slices thick bacon
    2 + 2 teaspoons avocado oil
    1/2 cup jalapeno ketchup
    1/4 cup strawberry jam
    1/4 cup QUALITY champagne vinegar
    2 tablespoons molasses
    2 tablespoons soy sauce
    1/2 cup brown sugar
    2 cloves garlic, minced
    1/2 cup finely diced red onion
    1/2 cup finely diced red pepper
    3 cans Great Northern or Navy beans, drained well

    • Coat strawberries with 2 teaspoons avocado oil. Roast on cookie sheet at 400° for 15 minutes or under broiler to char.  Original recipe called for skewering strawberries and grill them, but roasting them work just as well without all the hassle.
    • In a large sauce pan whisk together the ketchup, jam, balsamic vinegar, molasses, soy sauce, and strawberries.  Cook over medium high heat until strawberries break down, about 15 minutes.
    • Brown bacon until crisp. Reserve 1 tablespoon of bacon grease.
    • Using an immersion blender, blend until smooth and continue cooking until reduced by one third, about 15 minutes more.
    • Preheat oven to 300°.
    • Heat reserved bacon grease in large oven proof skillet over medium high heat.  Add onion, garlic and bell pepper, sauteing until soft.
    • Fold in the beans and sauce to the onion pepper mix.
    • Cook 25 minutes or until sauce thickens.

    HOBO CHICKEN CASSEROLE

    I adapted this recipe from a camping cook book and it quickly became a family favorite.

    HOBO CHICKEN CASSEROLE
    2 cups cooled cooked white rice
    4 boneless chicken breasts cut into bite sized pieces
    4 cups broccoli pieces
    1 bunch green onions, sliced thin
    1/2 cup ranch dressing
    12 ounces cheddar cheese curds
    3 tablespoons butter
    3 tablespoons flour
    1/4 teaspoon salt
    1 cup milk
    fresh ground salt, pepper and garlic powder to taste
    top with crushed crackers of choice (I like Keebler butter and Ritz mixed) (optional)

    • Preheat oven to 350°.
    • Melt the butter in heavy saucepan. 
    • Blend in flour and salt. Cook until bubbly. 
    • Remove from heat and gradually stir or whisk in milk. 
    • Return to heat and cook, constantly stirring until smooth and thickened.
    • Cool slightly and then whisk in ranch dressing.
    • In a large mixing bowl toss together the rice, chicken pieces, green onions and broccoli pieces. 
    • Sprinkle with fresh ground salt, pepper and garlic powder to taste.
    • Fold in cheese curds and soup mixture until well coated.
    • Spray baking dish with non-stick cooking spray.
    • Pour casserole into baking dish.
    • Bake 30 minutes or until chicken is done.

    CHILI COLORADO

    Hubby and I have a local and fairly favorite frequent Mexican restaurant and one of his favorites is Chile Colorado which was good, but homemade is better!  We had the leftovers the next day with scrambled eggs.

    Chili Colorado means chunks of BEEF, NOT PORK in spicy, sweet red sauce.

    CHILI COLORADO
    2 -3 pounds beef shoulder or chuck roast, cut into 1-inch cubes
    1⁄2 cup Wondra flour
    4 tablespoons avocado oil
    5 teaspoons REAL chili powder
    2 teaspoons ground cumin
    2 teaspoons garlic powder
    1 teaspoon onion powder
    1 teaspoon California sweet paprika
    6 ounces tomato paste
    2 cups water
    Fresh ground salt and pepper

    • Coat beef cubes in Wondra flour, shaking off all excess.  This step is important because the flour also helps to thicken the sauce in the end.
    • Brown the beef in a heavy-bottomed pot in the oil over medium-high heat. Do not under cook. You want a good sear with a lot of color.  COLOR=FLAVOR
    • Whisk together the tomato paste and water. 
    • Add spices and sugar, blend well.
    • Bring this to a slow boil over medium high heat.
    • Reduce heat and season with salt and pepper.
    • Cook over low heat slowly for about 1 1/2 to 2 hours until the beef is tender and beginning to fall apart.
    • Serve with tortillas and refried beans.
    • Garnish with lime and cilantro.

    FIESTA CHICKEN LASAGNA

    We have quite a few favorite recipes that I have never blogged about or added to my recipe file.  I’m trying to diligently add these as I make them again and get decent pictures of the finished products. This recipe is so easy and a great change up from traditional beef lasagna. 

    FIESTA CHICKEN LASAGNA
    1 box Barilla oven ready lasagna noodles
    2 jars thick and chunky salsa, 1 jar drained well
    1/2 pound chicken breast tenderloins, cut into bite sized pieces
    2 cans seasoned black beans, drained REALLY well
    2 bunches green onions, thinly sliced
    3 cups shredded Jack cheese
    1/4+ cup chopped fresh cilantro

    • Preheat oven to 375°.
    • Spread a layer of the salsa on the bottom of the pan.
    • Top with a layer of the lasagna noodles.
    • Top with an even layer of chicken pieces, beans, salsa, cilantro, onions and cheese.
    • Repeat 2 more times, ending with cheese.
    • Cover and bake 20 minutes.
    • Uncover and bake another 15-20 minutes.
    • Recover and let stand 10 minutes before cutting. 

    I love my lasagna pan almost as much as the oven ready Barilla lasagna noodles, but the two are not compatible.  The pan was designed for boiled noodles.  So, I carefully break the oven ready noodles into thirds to use and it works really well.

      BEEF & POTATO HAND PIES

      This recipe was something I was going to make while my nephew was visiting, but he became ill and lost his appetite. I finally made it tonight and realized he REALLY would have loved it!  You could change this up to do chicken or pork with various vegetables quite easily.  The key to the flavor was the raisins and paprika combination with this particular recipe.

       BEEF & POTATO HAND PIES
      1 tablespoon Avocado oil
      1 small wall walla sweet onion, diced
      2 cloves garlic, minced
      1/2 pound ground beef
      1 tablespoon smoked paprika
      1 medium Yukon gold potato, diced small
      1/2 cup golden raisins
      1 package (2 sheets) Pepperidge Farm puff pastry
      Fresh ground salt and black pepper
      2 tablespoons butter, melted

      • Preheat oven to 400°.
      • Heat oil in a large skillet over medium high heat.  
      • Add onion, cooking until soft.
      • Add garlic, cooking until fragrant.
      • Add beef and cook until browned, breaking up meat into very small pieces.
      • Add potato, paprika and raisins, stirring to blend well. 
      • Season with salt and pepper to taste.
      • On a lightly floured work surface, gently roll out puff pastry and smooth creases.
      • Cut each sheet into 4 squares.
      • Place 1/3 cup of meat mixture into center of each squae.
      • Lightly brush edges with water.
      • Fold over into triangles and seal edges.
      • Sprinkle with more paprika.
      • Transfer to parchment lined baking sheet.
      • Bake 20-25 minutes until puff pastry is golden and puffed.
      • Brush with melted butter during last 5 minutes.
      • Let cool 10 minutes before serving.

      GARLIC HERB SESAME ORANGE ROAST CHICKEN

      This recipe originally called for roasting the entire chicken and I adapted it for neater serving at the table.

      GARLIC HERB SESAME ORANGE ROAST CHICKEN
      4-6 hind quarter chicken pieces
      Sesame oil
      Mrs. Dash Roasted Garlic Herb seasoning
      Fresh ground salt and black pepper
      Large navel orange, quartered and quartered again
      1 pound baby carrots
      1 tablespoon butter, melted

      • Preheat oven to 500°.
      • Rub chicken on both sides with sesame oil.
      • Sprinkle with salt, pepper and seasoning.
      • Roast 20 minutes.
      • Remove from oven and lower temperature to 350°.
      • Arrange carrots around chicken pieces and add orange slices. 
      • Roast 1 hour more.
      • Brush with butter and roast 5 minutes more.
      • Remove from oven and squeeze oranges over chicken.
      • Enjoy.

      HARVEST MUFFINS

      I LOVE these muffins for a snack or a meal.  Every bite is moist and flavorful!

      HARVEST MUFFINS yields 24 muffins
      2 cups flour
      1 1/4 cups packed brown sugar
      2 teaspoons baking soda
      1 1/2 teaspoon apple pie spice
      1/2 teaspoon salt
      *2 cups finely shredded carrots
      *1 cup finely shredded apples
      1/2 cup golden raisins#
      3 eggs
      2/3 cup vegetable oil
      1/3 cup milk
      1 teaspoon PURE vanilla
      1/2 cup walnut pieces (optional)
      1 recipe Coconut Streusel (optional)

      • Preheat oven to 350°.
      • Line muffin tins with cupcake papers.
      • In a large bowl whisk together flour, sugar, baking soda, apple pie spice and salt.
      • Make a well in the center of the flour mixture.
      • In a separate bowl whisk together the eggs, oil, vanilla and milk. 
      • Fold in carrots, apples, raisins and walnuts..
      • Add egg mixture all at once to the flour mixture, stirring JUST to combine.
      • Spoon mixture into cupcake liners about 3/4 full.
      • Sprinkle with coconut streusel.
      • Bake 22-25 minutes or until golden and plump.
      • Cool 10-15 minutes before frosting.

      COCONUT STREUSEL
      1/4 cup flour
      1/4 cup brown sugar
      1/4 cup COLD butter, diced
      1/2 cup shredded coconut

      • Combine flour and brown sugar.
      • Add butter using a pastry blender until coarse crumbs.
      • Add coconut and blend well.

      ORANGE CREAM CHEESE FROSTING
      8 ounces cream cheese, softened
      1/4 cup butter, softened
      1 tablespoon orange juice
      2 teaspoons pure vanilla extract
      3 cups powdered sugar

      • In a medium bowl beat cream cheese and butter until smooth.
      • Add lemon juice and vanilla. Beat until blended.
      • Add powdered sugar gradually until well blended, smooth and desired consistency.

      *or any combination of your choosing
      NOTE: # On a personal note I like to soak golden raisins in Malibu rum before making this recipe.  Be sure to drain them well before adding to the batter.

      AJI QUEEN TRIBUTE – ROASTED PEPPER BEEF GOULASH

      If you type in Aji Queen into google near the top of the list is my cousin, Beth who owned and operated Peppermania. Beth made her life ALL about peppers, from seeds, spices, hot sauces, earrings… right down to her panties LOL and this is why she was known as the pepper queen.  Unfortunately if you read that link you’ll see it’s a tribute to her passing.  I’ve been wanting to make a recipe that was a tribute to her without using one of her spices or peppers that I can no longer get or replicate.  I miss her all the time and that will only intensify soon, but that’s another story. So for now this recipe is for her.

      ROASTED PEPPER BEEF GOULASH
      1 1/2 pounds skirt or flank steak cut diagonally into 3-4 inch strips
      3 pieces bacon, cooked crisp, save grease
      1 large Walla Walla onion, halved and sliced thin
      8 small sweet red, yellow and orange peppers roasted and sliced* (save a few for garnish)
      4 cups beef broth
      1/4 cup tomato paste
      2 tablespoons Worcestershire
      2 tablespoons balsamic vinegar
      2 tablespoons Penzey’s Sweet Paprika
      1 1/2 pounds baby potatoes halved
      Wondra
      1 tablespoon Avocado oil
      Fresh ground salt and black pepper
      sour cream

      • Add the avocado oil to bacon grease over medium high heat in a large skillet.
      • Lightly dredge the steak pieces in Wondra.
      • Add steak to hot oil, salt and peppering generously, browning both sides well, about 5 minutes.
      • Transfer meat to cutting board and cut into bite sized pieces. Keep warm.
      • Add onions and pepper slices to oil stirring until onions are soft.
      • Whisk together the beef broth, tomato paste, paprika and vinegar.
      • Add broth mixture and potatoes to the onions bring to a boil. Reduce heat and simmer until tender, about 30 minutes.
      • Add meat back in and heat through.
      • Serve with veggie, pepper rings and sour cream.

      *Roast on the BBQ or over an open flame.

      NOTE:  When I’m in a hurry I halve the potatoes in advance and store them in the broth mixture.  This is also good using egg noodles instead of potatoes.

      TRICK:  I like to use 2 pans so the meat and the sauce art are ready about the same time – the meat can get tough otherwise.

      MEXICAN COBB WITH JALAPENO RANCH DRESSING revisited

      I originally posted this recipe for the beach party at Seaside Simplicity.   It was perfect to accommodate Martha’s Jalapeno Poppers. But that was last year and this year I’ve updated it to include taco meat, black beans and marinated tomatoes. The dressing remains the key element of this salad.

       

      MEXICAN COBB SALAD
      Bed of Lettuce
      Grilled chicken breast, chilled and chopped
      1 roma tomato, chopped
      1 avocado chopped
      1/8 cup chopped green chiles
      1/4 cup grated jack cheese
      1/4 cup grated cheddar cheese
      Juice of 1 lime

      JALAPENO RANCH DRESSING

      2 cups buttermilk
      2 cups mayonnaise
      1 tablespoon onion powder
      1 tablespoon crushed parsley flakes
      2 tablespoons Penzey’s California crushed jalapenos
      1 tablespoon garlic powder
      1/2 teaspoon salt
      1/2 teaspoon celery salt
      1/4 teaspoon white pepper

      • Whisk all together and chill overnight before serving

      HAWAIIAN POTATO SALAD

      The original recipe I found said it was where Macaroni salad meets Potato salad in a Hawaiian classic.  I’ve made a few adjustments due to my mustard allergy and family likes/dislikes. I also made a couple instructional changes to make it easier to prepare.  This is the perfect accompaniment for my Aloha BBQ Pork Ribs. I make EVERYTHING without mustard due to being deathly allergic, but hubby always adds mustard in so it is up to you whether or not to add mustard.

      HAWAIIAN POTATO SALAD
      1 1/2 pounds small red potatoes, diced into bite sized potatoes
      1 1/2 cups pasta shells
      1 can LeSeur Peas, drained well
      4 hard boiled eggs, chopped
      2 ribs celery, sliced thin
      2 tablespoons apple cider vinegar
      1/2 cup mayonnaise
      1/2 cup shredded cheddar cheese
      1/2 cup chopped red onion
      1/4 cup sweet pickle relish
      3 large sweet pickles, chopped
      1 can crushed pineapple, drained well
      Fresh ground salt and pepper

      • Add potatoes to salted boiling water, cooking until tender, about 15 minutes. Drain and rinse in cool water.
      • Add pasta to boiling water, cooking to al dente. Drain and rinse in cool water.
      • While potatoes and pasta are cooking and cooling, prepare dressing. Whisk together the mayonnaise, apple cider vinegar, sweet pickle relish, salt and pepper.
      • Fold in pineapple, pickle pieces, red onion and grated cheese.
      • Fold in potatoes.
      • Fold in pasta.
      • Fold in peas.
      • Top with egg slices.
      • Chill 12-24 hours for best flavor.