SLOW-COOKER SHREDDED BEEF FOR TACOS

So easy, so yummy. I used half for tacos and then used the other half in a chili for the next day! 

1 (2 lb.) boneless beef roast (I used chuck)

1 Tb. canola oil

1 small to medium-sized onion, sliced

4 cloves garlic, minced

1/2 Tb. tomato paste

3/4 cup beef broth

1/2 tsp. dried parsley

2 tsp. chili powder

1 1/2 tsp. ground cumin

1/4 tsp. cayenne

1/2 tsp. paprika

1/2 tsp. dried oregano

Heat a large, heavy bottomed skillet over medium high heat, and add the oil.  Sprinkle the beef roast liberally with salt and pepper.  Once the oil is hot, add the roast to the pan and brown on all sides, about 2 minutes per side.  Place in the crockpot.

To the pan, add the onion and cook for about 2 minutes before stirring in garlic and tomato paste.  After another minute, stir in the beef broth and spices.  Scrape up any browned bits, and then pour the seasoned broth and onions over the top of the roast.

Cook on low for 8-10 hours.  Shred with two forks and serve.

Crockpot BBQ Drumsticks

This is one of my new favorite recipes!! 

This recipe benefits hugely from a short sit under the broiler to caramelize the skin--watch it closely so it doesn't burn! From America's Test Kitchen Slow Cooker Revolution.

serves 4 to 6

1 Tb. paprika

1 tsp. dry ground mustard

1 tsp. ground cumin

1 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. cayenne pepper

Salt and pepper

4 pounds bone-in, skin-on chicken drumsticks, trimmed of excess skin or fat(if necessary)

1 1/2 cups barbecue sauce 

Mix paprika, mustard, cumin, garlic powder, onion powder, cayenne, 1 teaspoon salt, and 1 teaspoon pepper together, then rub mixture evenly over chicken; transfer to slow cooker. Pour 1/2 cup barbecue sauce over chicken and toss to coat. Cover and cook until chicken is tender, 4 to 6 hours on low.

Position oven rack 10 inches from broiler element and heat broiler. Place wire rack in aluminum foil-lined rimmed baking sheet and coat with vegetable oil spray. Transfer chicken to prepared baking sheet; discard braising liquid.

Brush chicken with 1/2 cup more sauce and broil until lightly charred and crisp, 10-15 minutes. Flip chicken over, brush with remaining 1/2 cup barbecue sauce, and continue to broil until lightly charred and crisp on second side, 5 to 10 minutes longer. Serve.

Easy French Dip Sandwiches (Crockpot)

Easy French Dip Sandwiches

 

recipe from Betty Crocker's Easy slow cooker dinners

 

 

Cook time: 8 to 10 hours

 

Ingredients:

3 pounds fresh beef brisket (not corn beef)

1 package (1.3 ounces) dry onion soup mix

1 can (10 ½ ounces) condensed beef broth

8 mini baguettes or sandwich buns

 

Directions:

Soak tomatoes in water as directed on the package; drain and coarsely chop. (skip this if using diced or stewed tomatoes)

Mix tomatoes and remaining ingredients except ¼ cup water and flour in slow cooker.

Cover and Cook on Low heat setting for 8 to 9 hours (or high heat setting for 3 ½ to 5 hours) or until beef and vegetables are tender

Mix ¼ cup water and the flour; gradually stir into beef mixture

Cover and cook on high heat setting 10 to 15 minutes or until slightly thickened. Remove bay leaf

 

 

                          

Tamale Pie

Tamale Pie

serves 5-6

Homemade corn bread dough (I used this recipe)
1 lb. ground beef
2 red peppers, diced (any color and amount would do)
1 onion, diced
can of corn
can of black beans
salsa (any amount to give it some liquid)
sour cream (a couple spoonfuls, again, to moisten it)
cheddar cheese, grated (however much you want)

Preheat oven to 400 F.
Make corn bread as recipe directs. I used this recipe. In a large sauté pan cook ground beef until cooked through. Add peppers and onion, sauté for 5 or so minutes. Add corn and beans. Remove from heat. Add salsa, sour cream and cheese. Mix well. Place mixture in baking pan and spread the corn bread dough out on top as well as you can.
Bake for 25 minutes or until the corn bread on top is done.

Chef Brad's White Quinoa Meat Loaf

I am always trying to find NEW and Healthy recipes. This is a recipe from Chef Brad! His main thing is grains which, most of us don't get the healthy grains. He always has yummy recipes and they have a healthy edge to them!  I met him at education week, two or three years ago. He just got a show on BYU TV called Fusion Grain cooking, Yay! Check it out! I made this last week and it was yummy! Will loved it and it's one of his favorites! Man meal! Enjoy!

White Quinoa Meat Loaf

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Meat loaf is a comfort food, and this recipe pushes it over the top.

Ingredients

2 lbs Lean Ground Beef or turkey meat
2 cups White Quinoa, cooked
1 cup Bread Crumbs
3 garlic Cloves, minced
1/2 Onion, diced
3 tablespoons Parsley, chopped
2 teaspoons Salt
2 tablespoons Italian spice, Tuscan Sunset from Penzeys works well
1 teaspoons fresh ground Pepper
6 Eggs, whipped
Tomato Ketchup

Instructions

In a large mixing bowl, combine all of the ingredients but the ketchup. Using your hands, or even a potato masher, thoroughly combine everything.

Place mixture in a pan forming loaf and top with the ketchup. Cook in a 350-degree preheated oven for 30 minutes or until done.

Sesame flank steak

Recipe from sisters cafe

This is also wonderful on deer steaks too!

1/4 cup chopped green onions

3 Tbs soy sauce

2 Tbs sesame oil

1 Tbs vinegar

1 Tbs brown sugar

1 Tbs chopped fresh ginger

1 Tbs chopped garlic

1 tsp dry mustard

1 tsp worcestershire sauce

1/4 cup toasted, crushed sesame seeds

Combine above ingredients. Marinated steak for 4 hours and barbecue.

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