Barbacoa Style Beef Tacos

Saw this recipe on Facebook. I follow Tasty.com and a video showed up on my wall of how to make these tacos. I watched it and HAD to make them…

3-4 lb Beef Chuck Roast
1 can Chipotles in Adobo Sauce – Chopped
5 Cloves Garlic – minced
1 Tbsp. Ground Cumin
3 tsp Oregano
1/4 tsp Ground Cloves
1/2 Cup Beef Broth
1/4 Cup Apple Cider Vinegar
1/4 Cup Lime Juice
Bay Leaves
Salt
Pepper

For Serving:
Flour Tortillas
Cheese
Sour Cream
Salsa
Guacamole

Cut the Roast into approximately six to eight large chunks.

Season each piece with salt and pepper on all sides.



Heat oil in a large skillet or heat 2 skillets.

I had a total of 8 pieces so instead of searing the meat in batches, I seared them in two pans (or you can do them in batches).



Sear the beef chunks on all sides until nice and browned.

Once the beef is seared then transfer it to slow cooker.

In a medium bowl combine chopped chipotles, garlic,

cumin,

oregano,

cloves,

beef broth,

vinegar, lime juice,

and salt and pepper (to taste).

Mix well,

then pour over beef in the slow cooker



and add bay leaves.

Cover and cook on low for 8-10 hours, or until the meat shreds easily.

Once meat has cooked 8-10 hours, remove bay leaves, and remove the meat and shred the beef. Then return the beef back to the slow cooker and let the meat marinade for 10-15 minutes, or until you are ready to serve.

I served mine as taco’s with flour tortillas, tomatoes, lettuce, cheese, sour cream, salsa…

They were so yummy that I forget to take a picture!

Mustard Potato Salad

Got this recipe/idea from my friend Stacey’s step mom. I was informed by my two Cajun friends Stacey & Lori that when you make gumbo, you have to serve it with mustard potato salad. So I got the recipe via text from Stacey of what her step mom puts in hers and added and adjusted a few things to make it my own (of course). So you can do this with gumbo, or just by itself. It’s good either way!

So I started by boiling 6 eggs for about 15 minutes

once the eggs are boiled, I drained them and then placed them in a bowl and submerge the eggs in cold water and placed them in the fridge until I was ready to peel them

Then I peeled 5 red potatoes and rinsed them

Then I cut them into bit size chunks

then I placed them in a pot and filled it with water and brought the water to a boil and boiled the potatoes (for about 15-20 minutes) until they were firm, but not hard, and not mushy.

Then I drained them

Then I grabbed  a large bowl and placed the drained potatoes in the bowl

Then I grabbed the eggs I boiled before

peels them and then chopped them up

then added them to the bowl with the potatoes

Now chop up 1/2 a red onion, small dice

add to the bowl with the potatoes and eggs

Now I have done this recipe before with sweet pickles, but I LOVE dill pickles so this time I did it with dill pickles

first, added a little pickle juice (about a tbsp)

I used 3 stacker pickles and chopped them small

Then added them to the boil with the potatoes, eggs and onion

Then I added the following:
2 kinds of Cajun/creole seasoning because I LOVE Cajun/Creole seasoning
Miracle Whip
Yellow mustard
Salt
Pepper

First I added about 3/4-1 Cup of Miracle Whip (I knew this recipe was good because the recipe called for Miracle whip, I know most people like their potato salad with Mayonnaise, My mom, and grandma always made their potato salad with miracle whip, and that how I make mine and like it)

Now add the mustard (about a tbsp)

Now add the pepper, I added a lot. As I LOVE pepper. I didn’t measure but if I were to guess I would say about 1 tsp

Then add in the Cajun/Creole seasoning and I did about 1/2 tsp each

Stir everything together and add 1/8 a tsp of salt. I did very little because the Cajun/Creole seasonings are pretty salty. Taste the salad for the seasonings and add more if needed.

So my mom would also sprinkle paprika over her potato salad when it was all done, so I decided to do the same so I went with smoked paprika to add a little extra flavor


So cover the salad and put it in the fridge and let it chill for a couple hours. Then serve either with gumbo or with whatever you want! Either way its yummy!

Here’s the recipe:

6 eggs, boiled
5 red potatoes, peeled and boiled

start by boiling 6 eggs for about 15 minutes

once the eggs are boiled, drain them and then place them in a bowl and submerge the eggs in cold water and place them in the fridge until ready to peel them

peel 5 red potatoes and rinse them, cut them into bit size chunks
place them in a pot filled with water and bring the water to a boil and boil the potatoes (for about 15-20 minutes) until they were firm, but not hard, and not mushy.
Then drain them
Grab a large bowl and place the drained potatoes in the bowl

peel eggs and chop them up
then add them to the bowl with the potatoes
Now chop up 1/2 a red onion, small dice

add to the bowl with the potatoes and eggs

add a little pickle juice (about a tbsp)

I used 3 stacker pickles and chopped them small
Then add them to the boil with the potatoes, eggs and onion

Then add the following:
2 kinds of Cajun/creole seasoning
Miracle Whip
Yellow mustard
Salt
Pepper

First add 3/4-1 Cup of Miracle Whip
Now add the mustard (about a tbsp)
add the pepper, about 1 tsp
Then add in the Cajun/Creole seasoning and I did about 1/2 tsp of each

Stir everything together and add 1/8 a tsp of salt. Taste the salad for the seasonings and add more if needed.

sprinkle the top of the salad with smoked paprika to add a little extra flavor, about a tsp

cover the salad and put it in the fridge and let it chill for a couple hours. Then serve either with gumbo or with whatever you want! Either way its yummy!

Grilled Honey Mustard Chicken

Saw this recipe on Pinterest, so had to make it!

2 boneless skinless chicken breasts
1/2 cup of stone ground mustard
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 cup of honey
2 cloves garlic, minced
juice from 1 lemon

place chicken breasts in a bowl

then grab another medium bowl and add the mustard

Lemon juice

Garlic

paprika

salt

honey

Red pepper flakes

Whisk everything together

Reserve 1/4 cup of the honey mustard mixture

set aside and use for later
pour the rest of the honey mustard mixture over top of the chicken

Toss and cover the bowl and let it sit for about 30 minutes at room temp.

grill chicken for about 6 to 8 minutes per side or until chicken is done.

Remove the chicken and let rest for 5 minutes.

Pour the reserved honey mustard sauce over chicken and eat!

Recipe

2 boneless skinless chicken breasts
1/2 cup of stone ground mustard
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 cup of honey
2 cloves garlic, minced
juice from 1 lemon

place chicken breasts in a bowl
then grab another medium bowl and add the

mustard
Lemon juice
Garlic
paprika
salt
honey
Red pepper flakes

Whisk everything together

Reserve 1/4 cup of the honey mustard mixture
set aside and use for later
pour the rest of the honey mustard mixture over top of the chicken
Toss and cover the bowl and let it sit for about 30 minutes at room temp.
grill chicken for about 6 to 8 minutes per side or until chicken is done.

Remove the chicken and let rest for 5 minutes.
Pour the reserved honey mustard sauce over chicken and eat!

Beef Braised in red wine (Boeuf a la mode)

Got this recipe from the book Mastering the Art of French cooking Page 309.




Red wine Marinade:

a big pot that will fit all the ingredients
1 cup, thinly sliced carrots, onions and celery stalks,

2 halved garlic cloves
1 Tbsp thyme
2 bay leaves


1/4 cup minced parsley
2 whole cloves or 4 allspice berries
5 pounds braising beef
1 Tbsp Salt
1/4 tsp pepper
5 cups of red wine such as Chianti
1/3 cup Brandy
1/2 cup olive oil

Place half the vegetables, herbs and spices in the bottom of the bowl.





Rub the meat with salt & pepper and place it over the vegetables.

Spread the rest of the vegetables and herbs over the meat. Pour the wine,

brandy

and olive oil over the meat.

Cover and marinade for at least 6 hours (or up too 12-24 hours). Turn and baste the meat every hour or so. (I marinated mine over night)

Half an hour before cooking, drain the meat on a rack.

Just before browning, dry it thoroughly with paper towels. It will not brown if it is damp.

Preheat your oven to 350 degrees

you will need a dutch oven or oven proof pan that is big enough to hold the meat and braising ingredients

add cooking oil such as vegetable oil, enough to coat the bottom of the pan in a thin layer to the dutch oven and place over moderately high heat. When the oil is to the point of smoking, add the meat and brown on all sides.



This takes about 15 minutes.

pour out the excess oil/fat
Pour in the wine marinade and boil it down until it has reduced by half.

the recipe they suggest adding in veal knuckles, calf’s feet, and rind. So I added in a ham hock

then pour in enough stock or bouillon to come 2/3 of the way up the beef. (4-6 cups beef stock or beef bouillon) Bring to a simmer on stove, skim fat, cover with lid and place in preheated oven. Simmer in oven for about 3 hours, turning the meat several times during the cooking process. The meat is done when you can pierce it easily with a fork.

Then while the meat is cooking start your Brown-braised onions – (oignons glaces a brun)

18 -24 white onions (such as pearl or Cipollini onions) about 1 inch in diameter, outer skin peeled off
1 1/2 Tbsp butter
1 1/2 tbsp oil
1/2 cup beef stock or beef bouillion
salt & pepper to taste
A medium herb bouquet: 4 parsley springs, 1/2 bay leaf, 1/4 tsp thyme tied in cheesecloth
9 -10 inch skillet

When the butter and oil are bubbling in pan, add the onions and saute over moderate heat for about 10-12 minutes, rolling onions around in pan (without breaking them) brown evenly on all sides as much as possible, pour in liquid, season with salt & pepper. add in the herb bouquet. Cover and simmer slowly for 45-50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove the herb bouquet. Set aside

When the meat is tender, remove it from the oven and pan and place on a plate/platter, let it rest for about 15 minutes and then cut up into bite size pieces, set aside

for the sauce/gravy, skim the fat off the braising juices, throw the bay leaves away. then I grabbed my handy dandy hand blender and blended everything together, onions, carrots, celery. Then I took a small measuring cup and added in about 2 tbsp or corn starch with a little liquid from the sauce and mixed it together and then added it back to the sauce in pan to make a gravy. Let the gravy simmer for 10 minutes, until it thickens and if you like it thicker add corn starch to a measuring cup with a little sauce/gravy and mix together and add back to pan until its thickened to your liking. Once its as thick as you like it, Then add the meat to gravy and add onions and mix everything together.

I served the meat and onions with mashed potatoes. Place desired amount of potatoes on a plate and then add meat and onion and then spoon gravy over the top.


How Cooking Leads to Health Beyond Nutrition:
RECIPE: Red wine Marinade:

a big pot that will fit all the ingredients
1 cup, thinly sliced carrots, onions and celery stalks,
2 halved garlic cloves
1 Tbsp thyme
2 bay leaves
1/4 cup minced parsley
2 whole cloves or 4 allspice berries
5 pounds braising beef
1 Tbsp Salt
1/4 tsp pepper
5 cups of red wine such as Chianti
1/3 cup Brandy
1/2 cup olive oil

Place half the vegetables, herbs and spices in the bottom of the bowl.
Rub the meat with salt & pepper and place it over the vegetables.
Spread the rest of the vegetables and herbs over the meat. Pour the wine,
brandy
and olive oil over the meat.
Cover and marinade for at least 6 hours (or up too 12-24 hours). Turn and baste the meat every hour or so. (I marinated mine over night)
Half an hour before cooking, drain the meat on a rack.
Just before browning, dry it thoroughly with paper towels. It will not brown if it is damp.

Preheat your oven to 350 degrees
you will need a dutch oven or oven proof pan that is big enough to hold the meat and braising ingredients
add cooking oil such as vegetable oil, enough to coat the bottom of the pan in a thin layer to the dutch oven and place over moderately high heat. When the oil is to the point of smoking, add the meat and brown on all sides.
This takes about 15 minutes.

pour out the excess oil/fat
Pour in the wine marinade and boil it down until it has reduced by half.

the recipe they suggest adding in veal knuckles, calf’s feet, and rind. So I added in a ham hock
then pour in enough stock or bouillon to come 2/3 of the way up the beef. (4-6 cups beef stock or beef bouillon) Bring to a simmer on stove, skim fat, cover with lid and place in preheated oven. Simmer in oven for about 3 hours, turning the meat several times during the cooking process. The meat is done when you can pierce it easily with a fork.

Then while the meat is cooking start your Brown-braised onions – (oignons glaces a brun)

18 -24 white onions (such as pearl or Cipollini onions) about 1 inch in diameter, outer skin peeled off
1 1/2 Tbsp butter
1 1/2 tbsp oil
1/2 cup beef stock or beef bouillion
salt & pepper to taste
A medium herb bouquet: 4 parsley springs, 1/2 bay leaf, 1/4 tsp thyme tied in cheesecloth
9 -10 inch skillet

When the butter and oil are bubbling in pan, add the onions and saute over moderate heat for about 10-12 minutes, rolling onions around in pan (without breaking them) brown evenly on all sides as much as possible, pour in liquid, season with salt & pepper. add in the herb bouquet. Cover and simmer slowly for 45-50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove the herb bouquet. Set aside
When the meat is tender, remove it from the oven and pan and place on a plate/platter, let it rest for about 15 minutes and then cut up into bite size pieces, set aside
for the sauce/gravy, skim the fat off the braising juices, throw the bay leaves away. then I grabbed my handy dandy hand blender and blended everything together, onions, carrots, celery. Then I took a small measuring cup and added in about 2 tbsp or corn starch with a little liquid from the sauce and mixed it together and then added it back to the sauce in pan to make a gravy. Let the gravy simmer for 10 minutes, until it thickens and if you like it thicker add corn starch to a measuring cup with a little sauce/gravy and mix together and add back to pan until its thickened to your liking. Once its as thick as you like it, Then add the meat to gravy and add onions and mix everything together.

I served the meat and onions with mashed potatoes. Place desired amount of potatoes on a plate and then add meat and onion and then spoon gravy over the top.

Glazed Mini Meatloaves

My hubby is not a huge fan of meatloaf, so I don’t make it too often. I found this recipe and saw they were mini meatloaves, so I thought maybe he would like them better. Not so much. But I enjoyed them, very much!

for the meatloaf:
2/3 cup crushed saltine crackers (about 17-20 saltine crackers)


1/4 cup milk
1/3 cup minced fresh parsley
3 tablespoons Worcestershire sauce
1 large egg
1 1/2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds ground turkey (you could use beef)
2 teaspoons oil (I used canola oil)
Glaze:
1/2 cup ketchup
1/4 cup packed light brown sugar
4 teaspoons cider vinegar
DIRECTIONS

preheat your oven to 425 degrees.

Stir cracker crumbs,

milk,

parsley,

Worcestershire sauce,

egg,

mustard,

onion powder,

garlic powder, salt, pepper

together in a medium bowl.

Add the ground turkey

and combine everything together

Shape the meat into little oval loaves

Heat oil in large skillet over medium heat until the oil is nice and hot.

Add meatloaves, leaving room and not over crowding them (so not touching) and brown them on all sides. So one side about 3 minutes and then carefully flip them over and brown for about 3 minutes for a total of about 6 minutes

Transfer mini meatloaves to foil baking pans

now make the glaze

grab a small boil and add ketchup

brown sugar

cider vinegar

stir everything together

Now add the same amount of glaze over the top of each meatloaf

Bake the meatloaves 18-20 minutes, or until the center of the loaf is 160 degrees

once they are done, pull the loaves out of the oven and let them cool for a few minutes

Remove loaf from pan and serve nice and hot


Recipe:

for the meatloaves:
2/3 cup crushed saltine crackers (about 17-20 saltine crackers)
1/4 cup milk
1/3 cup minced fresh flat leaf Italian parsley
3 tablespoons Worcestershire sauce
1 large egg
1 1/2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds ground turkey (you could use beef)
2 teaspoon canola oil

Glaze:
1/2 cup ketchup
1/4 cup packed light brown sugar
4 teaspoons cider vinegar

preheat your oven to 425 degrees.

Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, salt, pepper together in a medium bowl.

Add the ground turkey and combine everything together

Shape the meat into little oval loaves

Heat oil in large skillet over medium heat until the oil is nice and hot.

Add meatloaves, leaving room and not over crowding them (so not touching) and brown them on all sides. So one side about 3 minutes and then carefully flip them over and brown for about 3 minutes for a total of about 6 minutes

Transfer mini meatloaves to foil baking pans now make the glaze

grab a small boil and add ketchup, brown sugar, cider vinegar

stir everything together

Now add the same amount of glaze over the top of each meatloaf

Bake the meatloaves 18-20 minutes, or until the center of the loaf is 160 degrees

once they are done, pull the loaves out of the oven and let them cool for a few minutes

Remove loaf from pan and serve nice and hot

Mediterranean Quinoa Salad

This is my favorite Quinoa Salad Recipe

2 cups water
1 cup rainbow quinoa

1/3 cup red wine vinegar
1/4 cup olive oil
1 small red onion, diced
1 red pepper, diced
2-4 Roma tomatoes, chopped

1/2 cup kalamata olives, cut in half (I probably add more than this, as I LOVE Olives)
6 oz crumbled feta cheese
1/2 cup chopped fresh cilantro
1 tsp salt
freshly ground pepper, to taste
Juice of one lemon

Start by rinsing the quinoa. I place mine in a small strainer and the strainer in a medium bowl, and then I filled the bowl with water with the strainer inside the boil and quinoa in the strainer. Then shake the quinoa in the water and rinse it, then I empty the water and refill it until the water is pretty much clear. (You don’t have to do this, I just do)

Now bring a pot of 2 cups of water to a boil, and add the quinoa

Reduce to a simmer and cook for 15-20 minutes or until water is absorbed in quinoa.

When the water has been absorbed by the quinoa, fluff it with a fork and set it aside and let it cool for 5 minutes

Now add the quinoa to a medium sized bowl and add the oil and vinegar and let the quinoa come to room tempature

Add onion, tomatoes,

red pepper, olives,

cilantro,

and salt

and pepper.

Stir gently.

Add feta cheese

and gently combine.

Chill for 2 hours or longer to let flavors combine. Squeeze lemon juice over salad right before serving it makes it taste even better!

Here is the recipe for you:
2 cups water
1 cup rainbow quinoa
1/3 cup red wine vinegar
1/4 cup olive oil
1 small red onion, diced
1 red pepper, diced
2-4 Roma tomatoes, chopped
1/2 cup kalamata olives, cut in half (I probably add more than this, as I LOVE Olives)
6 oz crumbled feta cheese
1/2 cup chopped fresh cilantro
1 tsp salt
freshly ground pepper, to taste
Juice of one lemon

Start by rinsing the quinoa. I place mine in a small strainer and the strainer in a medium bowl, and then I filled the bowl with water with the strainer inside the boil and quinoa in the strainer. Then shake the quinoa in the water and rinse it, then I empty the water and refill it until the water is pretty much clear. (You don’t have to do this, I just do)

Now bring a pot and 2 cups of water to a boil, and add the quinoa

Reduce to a simmer and cook for 15-20 minutes or until water is absorbed in quinoa.

When the water has been absorbed by the quinoa, fluff it with a fork and set it aside and let it cool for 5 minutes

Now add the quinoa to a medium sized bowl and add the oil and vinegar and let the quinoa come to room tempature

Add onion, tomatoes,pepper, olives, cilantro, and salt and pepper.

Stir gently. Add feta cheese and gently combine.

Chill for 2 hours or longer to let flavors combine. Squeeze lemon juice over salad right before serving it makes it taste even better!

Sesame Chicken Salad

I love, love this salad. It is my favorite salad right now. I could drink the dressing, it’s so good, and the recipe is by my most favorite blogger, Pioneer Woman!

2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper
Olive Oil, for cooking

Dressing:
2/3 cups Olive Oil
1/4 cup Soy Sauce
1/4 cup Rice Wine Vinegar
2 cloves Garlic, chopped

2 Tablespoons pickled ginger, chopped
1 teaspoon Toasted Sesame Oil
2 Tablespoons Brown Sugar
Pinch Of Crushed Red Pepper Flakes

For Salad:
1 package (10 Ounces) Mixed Greens
1/2 whole Red Onion, Sliced Very Thin
1 cup Red Grape Tomatoes, Halved
1 can Mandarin Oranges, drained
Sesame Seeds

Start with the dressing and you can either put everything in a blender or use a hand blender like I did.

So start with the olive oil

(I add everything to a large mason jar)

then add the soy sauce

vinegar

garlic, ginger, sesame oil,

brown sugar,

and crushed red pepper flakes

Grad your hand blender and blend everything until completely emulsified.

(by the way, it looks like a ton of dressing because I ALWAYS make a double batch of this dressing when I make it, as I LOVE it and I drown my salad in it and then the next day I want leftovers, But the recipe I am posting is for one batch).

Now taste the dressing and adjust to your taste

Now grab a medium pan and heat it to medium high heat and coat the bottom of the pan with oil and then grab the chicken breasts and salt and pepper both sides of the chicken.

Add chicken the pan

and cook the chicken on both sides over medium heat until it has nice color on the surface and is totally cooked through, about 10 minutes. Remove from heat, allow to rest for 5 minutes, and cut into cubes.

Place the cubed chicken into a bowl and pour 1/3 of the dressing over it, tossing to coat.

then sprinkle sesame seeds over the chicken and toss so that the seeds stick to the chicken. Add more seeds if you like a lot.

To assemble the salad, place the salad greens, in a large bowl

then add the sliced onion,

then add the halved tomatoes

mandarin oranges (I added a little bit more of sesame seeds as well)

Now grab a bowl for yourself and place desired amount of salad in the bowl

top with desired amount of chicken

and then pour desired amount of dressing (a LOT) over your salad

and pig out!

Recipe:

2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper
Olive Oil, for cooking

Dressing:
2/3 cups Olive Oil
1/4 cup Soy Sauce
1/4 cup Rice Wine Vinegar
2 cloves Garlic, chopped

2 Tablespoons pickled ginger, chopped
1 teaspoon Toasted Sesame Oil
2 Tablespoons Brown Sugar
Pinch Of Crushed Red Pepper Flakes

For Salad:
1 package (10 Ounces) Mixed Greens
1/2 whole Red Onion, Sliced Very Thin
1 cup Red Grape Tomatoes, Halved
1 can Mandarin Oranges, drained
Sesame Seeds

Start with the dressing and you can either put everything in a blender or use a hand blender like I did.

So start with the olive oil (I add everything to a large mason jar) then add the soy sauce, vinegar, garlic, ginger, sesame oil, brown sugar, and crushed red pepper flakes

Grad your hand blender and blend everything until completely emulsified.

Now taste the dressing and adjust to your taste

Now grab a medium pan and heat it to medium high heat and coat the bottom of the pan with oil and then grab the chicken breasts and salt and pepper both sides of the chicken.
Add chicken the pan and cook the chicken on both sides over medium heat until it has nice color on the surface and is totally cooked through, about 10 minutes. Remove from heat, allow to rest for 5 minutes, and cut into cubes.

Place the cubed chicken into a bowl and pour 1/3 of the dressing over it, tossing to coat.
then sprinkle sesame seeds over the chicken and toss so that the seeds stick to the chicken. Add more seeds if you like a lot.

To assemble the salad, place the salad greens, in a large bowl, then add the sliced onion, then add the halved tomatoes, mandarin oranges (I added a little bit more of sesame seeds as well)

Now grab a bowl for yourself and place desired amount of salad in the bowl, top with desired amount of chicken and then pour desired amount of dressing (a LOT) over your salad

and pig out!