So easy! I served over polenta with a nice green salad.
1 cup dry red wine
1 (6 ounce) can tomato paste
1 tablespoon chopped Calabrian peppers or 1/2 teaspoon crushed red pepper
1 teaspoon Italian seasoning
¾ teaspoon salt, divided
1 large carrot, chopped
1 small onion, chopped
2 cloves garlic, chopped
1 2- to 2½-pound boneless beef chuck roast, trimmed
¼ teaspoon ground pepper
Fresh basil for garnish
Whisk wine, tomato paste, Calabrian peppers (or crushed red pepper), Italian seasoning and 1/4 teaspoon salt in a 6-quart or larger slow cooker. Stir in carrot, onion and garlic. Season beef with the remaining 1/2 teaspoon salt and pepper and add to the slow cooker. Cook until the beef is tender, about 4 hours on high or 8 hours on low.
This recipe is amazing!! You can serve in tortillas instead of the rice. I served with avocado slices.
1/4 cup lime juice
1/4 cup cider vinegar
3 chipotle peppers in adobo sauce
4 garlic cloves, thinly sliced
4 teaspoons ground cumin
3 teaspoons dried oregano
1-1/2 teaspoons pepper
3/4 teaspoon salt
1/2 teaspoon ground cloves
1 cup reduced-sodium chicken broth
4 ln
4 lbs boneless beef chuck roast
3 bay leave
RICE:
3 cups water
2 cups uncooked jasmine rice, rinsed and drained
3 tablespoons butter
1-1/2 teaspoons salt
1/2 cup minced fresh cilantro
2 tablespoons lime juice
3 scallions, sliced thin
Directions
Place the first 9 ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.
Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until meat is tender, 7-9 hours.
Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Remove from heat; gently stir in cilantro and lime juice.
Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with 2 forks; return to slow cooker. Serve with rice.
These are so yummy! It takes a bit of time, so it’s a good weekend project. They freeze beautifully for a quick weeknight meal. Just put them on a pan lined with parchment paper freeze then place in a zip lock or meal sealer bag.
For the dough:
3 c all-purpose flour, plus more for surface
1 tsp kosher salt
1 tsp baking powder
1/2 cold butter, cut into cubes
3/4 c water
1 large egg
For the filling
1 yellow onion, chopped
2 cloves garlic, minced
1 ground beef
1 tbsp tomato paste
1 tsp oregano
1 tsp cumin
1 tsp paprika
Salt and pepper
1/2 c chopped tomatoes
1/2 chopped pickled jalapeños
1 1/4 c shredded Cheddar and Monterey Jack cheese
Egg wash, for brushing
Freshly chopped cilantro, for garnish
In a large bowl, whisk together flour, salt, and baking powder. Cut butter into flour using your hands or a pastry cutter until pea-sized. Add water and egg and mix until a dough forms. Turn dough out on a lightly floured surface and knead until smooth, about 5 minutes.
Wrap in plastic wrap and refrigerate for at least 1 hour.
FOR OVEN
Preheat oven to 400° and line two large baking sheets with parchment paper.
In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain fat.
Return pan to medium heat, and stir tomato paste into beef. Add oregano, cumin, and paprika, and season with salt and pepper. Add tomatoes and jalapeños and cook until warmed through, about 3 minutes. Remove from heat and let cool slightly.
Place dough on a lightly floured surface and divide in half. Roll one half out to ¼” thick. Using a 4.5” round cookie cutter, cut out rounds. Repeat with remaining dough. Reroll scraps once to cut out more rounds.
Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in center and top with cheddar and Monterey. Fold dough in half over filling. Use a fork to crimp edges together. Repeat with remaining filling and dough.
Place empanadas on prepared baking sheets and brush with egg wash. Bake until golden and filling is warmed through, about 25 minutes.
This smelled so good I forgot to snap a picture! This is stup? It’s more than chicken and not quite a soup. The carmalized onions really take the flavor deep! Serves 4.
1 tbsp unsalted butter
1 of chicken thughs
3 large yellow onions, sliced thin
1/2 tsp salt and pepper
1/2 c dry white wine
1 1/2 c beef or chicken broth
2 tsp thyme
1 c grated Gruyere
In a slow cooker on sauté mode, heat the butter, then add the chicken and brown on each side. Remove to a plate.
Add onions, salt and pepper and cook continue to sauté until carmelized, stirring frequently. About 20 min.
Add remaining ingredients except cheese and cook on high for 2 hour or low for 4 hours.
When it’s done, shred chicken and serve topped with cheese.
This is a fun alternative to taco night and comes together super quick.
1 lb ground beef
1 onion, chipped
1 can black beans, einsed
1 4oz can chopped green chilies
1/2 tsp garlic powder
1 tsp cumjn
1 tsp chili powder
1 21/4 oz can sliced black ilives
1 c shredded Mexi cheese blend
1 large tomato chopped
Sour cream
Tortillas
In a large skillet over medium heat cook onions and beef until almost brown, stir in spices, peppers and beans and cook until heated through. Remove from heat, add cheese, tomatoes, olives and a dollop of sour cream.
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