Shredded beef tacos for Cinco de Mayo!

I love making theme dinners, so in honor of Cinco de Mayo I made shredded beef which could be used in any of your favorite mexican dishes; tacos, taco salad, enchiladas, burritos or quesadillas. I made simple tacos with guacamole and some shredded cheese but the possibilities are endless to what you prefer. This recipe was quick and easy. I actually used a thawed rump roast and it cooked quickly, about 4 hours, but if you want it to cook while you are at work definitely go with a frozen piece of meat (9 hours as the recipe says) or it will be overcooked when you get home. This recipe would be really good if you are having a group of people over for dinner.

Ingredients

• 1 (4 pound) frozen rump roast
• 1 cup white wine
• 2 (7.75 ounce) cans Mexican style hot tomato sauce
• 3 tablespoons crushed garlic
• salt and ground black pepper to taste
• 1 bunch green onions, chopped
• 1 cup chopped fresh cilantro

Directions

1. Place the frozen roast in the slow cooker. Pour the wine and Mexican style hot tomato sauce over the top. Season with garlic, and salt and pepper to taste.
2. Cover, and cook on Low for 9 hours. When done, the roast should shred easily with a fork. Shred the roast into the juices, and mix in the chopped green onions and cilantro.

Easy enough for MY man to make pork carnitas!

So I have been wanting to make carnitas for awhile and when I saw how easy it was to make in the crock pot I decided to give it a go.

When we went to the grocery store this week I was delighted to see how cheap pork shoulder is. We got a 4 lb pork shoulder (we chose to get bone-in for more flavor) and it only set us back $8.00. You could also do this recipe with pork butt if you prefer or if they do not have pork shoulder at your grocery store that day.

Brian ended up having the day off work today, so when I talked to him in the morning I asked if he could put this together. Luckily when it come to just throwing a couple things in a crock pot he was not afraid to give it a try.

When I got home from work I was delighted by the aromas that I could smell even before I entered the house. At dinner we were even more delighted with the outcome!

Brian could not stop saying how easy this was, and how he could not take credit for making something that was so easy to do. That is what is misunderstood about cooking, it does not have to be difficult or take a long time to create a good, satisfying meal.

Now that we have a little one coming in three short months, I'm sure this is a recipe we will make again. Nothing like throwing a couple of things in a crock pot, going to work and coming home to a great meal that only took minutes to make!

This is also a great weekend recipe if you are having company over at night and are going to be running around all day. Who doesn't love a pulled pork taco? I hope you try this recipe and enjoy it as much as we did.

Ingredients

• 4 lbs pork shoulder
• 1 cup fresh squeezed orange juice, or just use the OJ in your fridge if you want =)
• 1/2 cup freshly squeezed lime
• 8 cloves garlic (skin removed but whole)
• 1 tbsp salt
• 1 tbsp cumin
• 1 cup chicken broth
• corn tortillas
• sour cream, salsa, guacamole, cilantro, lime wedges (chose what you like, optional)

Directions

• Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
  
  Cook on low for about 8 hours, or until the pork shreds quite easily with a fork.
  
  
• Shred meat fully and serve on warmed corn tortillas with desired toppings.

Who doesn't love a slider? Meatball Sliders!!!

Who doesn't love a slider? Their is something about eating a smaller version of things that makes it fun!

Brian was having a group of guys over to watch a UFC fight, so I was trying to think of something easy that would satisfy this group of hungary men. After tossing out a couple of ideas Brian decided on the meatball slider idea.

We went to Costco and bought their Kirkland brand meatballs, I heard they also come in turkey but I could not find them that day. We also picked up the rolls they make in their bakery. So many come in both the meatball bag and roll bag that you will be sure not to run out of either.

I followed the directions on the meatballs and cooked them in the oven until they started to brown. While they were cooking I warmed up a couple jars of spaghetti sauce in my crock pot. You can use any jars of sauce you prefer, I just grabbed a couple of cheap jars from Trader Joes. After the meatballs were done I added them to the warmed sauce and kept the crock pot at the warming temp. Next to my crock pot on the counter I set a bowl of the rolls and a plate of provolone slices cut to the size of the rolls.

When I got home Brian told me more than once what a hit these were and I could tell by the amount of meatballs that were left... not very many.

As a side dish I made the boys an italian inspired pasta salad....I'll post that recipe in the future for summer!

So next time you are having a gathering this is a stressless idea to feed the masses!

Pizza... Breakfast Pizza!

I saw a recipe in my new Rachel Ray magazine for a breakfast pizza, so one saturday morning I used her recipe as inspiration for my own breakfast pizza based on what I had in the fridge. I usually have a Pillsbury pizza crust in my fridge for a quick pizza when I have a craving. I baked it first though without the toppings following the directions on the package. As it cooked I browned up some pre-packaged hash browns with some onions and red bell pepper I diced up. After the hash browns were cooked I set them aside on a plate. Then I scrambled up about 4 eggs with some left over ham I had in the fridge. By that time the pizza crust was done. So I took that out of the over and spread some reduced fat sour cream on it, a thin layer. Next I layered the hash browns and spread them out and then the scrambled eggs over that. I put some shredded cheddar cheese over the top and then put the pizza back in the oven for about 5 minutes until the cheese melted.

This turned out pretty darn good I must say! Brian said it has moved to the top of his favorite breakfasts! This would be a great recipe for a brunch if you are having a group of people over! Make a nice fruit salad and you have a great breakfast.

I need an egg poacher!

So about a month ago Brian got the idea to poach an egg for breakfast...which I never attempt after going through a whole carton in college trying with a roommate. To my surprise, Brian did it and made it look easy. So the next weekend I decided eggs benedict for breakfast would be awesome and Brian could easily poach the eggs. Well his first attempt must of been beginners luck because we went through about a half a carton before we successfully got 4 poached eggs to our liking. But if you have a poacher this is a yummy breakfast to make at home.

You will need:

• english muffins
• canadian bacon
• successfully poached egg
• hollandaise sauce (I just get a packet mix)

*Layer in the same order on top of english muffin and enjoy=)

Chicken Cacciatore Stoup....a family favorite!

Ingredients

• 2 tablespoons extra-virgin olive oil (EVOO)
• 2 portobello mushroom caps, wiped clean and chopped into bite-size pieces
• 2 cubanelle peppers (light green, mild Italian peppers), seeded and chopped into bite-size pieces (if you can't find these use a additional bell pepper in a different color)
• 1 large red bell pepper, seeded and chopped into bite-size pieces
• 1 large onion, chopped into bite-size pieces
• 3 cloves garlic, grated, divided
• 1/2 to 1 teaspoon crushed red pepper flakes, depending on how much spice you like
• Salt and freshly ground black pepper
• 3 slices white bread
• 1/2 cup milk
• 1 pound ground turkey breast
• 1 egg
• 1/2 to 3/4 cup (a couple of handfuls) grated Parmigiano Reggiano or Romano cheese
• 1/4 cup (about a handful) flat-leaf parsley, chopped
• 1 28-ounce can crushed tomatoes
• 2 cups chicken stock
• Chopped fresh basil, for garnish
• Shaved Parmigiano-Reggiano cheese, for garnish
• A loaf of crusty, whole grain bread
• Directions
• Place a Dutch oven or large soup pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add mushrooms, peppers, onion and the two smashed garlic cloves, and cook until tender, 7-8 minutes. Season with red pepper flakes, salt and freshly ground black pepper to taste.
• While vegetables cook, rip the bread into small pieces and soak them in the milk in a mixing bowl for about 5 minutes, until most of the milk has been absorbed.
• Add the tomatoes and chicken stock to the soup pot with the veggies and turn up the heat to bring the stoup to a bubble.
• While you're waiting for the stoup to bubble, make the meatballs: Squeeze out the excess milk from the bread and discard it. To the mixing bowl with the soaked bread, add the ground turkey, egg, grated cheese, parsley, the remaining grated garlic clove, salt and freshly ground black pepper. Mix everything with your hands to combine.
• Form the meat into 2-inch meatballs. Once the stoup is bubbling, drop in the meatballs then cover the pot and reduce the heat to a simmer. Cook until the meatballs are cooked through, 10-12 minutes.
• To serve, ladle the stoup into shallow bowls and garnish with basil and shaved Parmigiano-Reggiano. Pass some crusty whole grain bread at the table for mopping up the leftovers.

*I sometimes boil up a cup and a half of macaroni noodles and add it to the stoup for something extra=)

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Meatball and Spinach No-sagna for Kevin!

This meat and spinach casserole hits the same flavor notes as lasagna, but with no noodles! Serve with a green salad and you have a wonderful meal! This is our friend Kevin's favorite dish I make, so in honor of his birthday a couple months late I made it for him last weekend when we had friends over.

Meatballs

• 1 1/2 pounds ground turkey (or you can use ground beef)
• 1 large egg
• 1/2 cup italian bread crumbs
• 1/2 onion chopped
• 4 garlic cloves finely chopped
• 1/4 cup fresh flat leaf parsley chopped
• 1/2 cup grated Parmigiano cheese
• salt and pepper
• 2 tablespoons olive oil
• 1 teaspoon crushed hot red pepper flakes
• 1 can (14 ounce) crushed tomatoes
• 2 1/2 cups shredded italian four cheese blend

Spinach

• 2 tablespoons olive oil
• 1/2 cup onion chopped
• salt and pepper
• 2 (10 ounce) boxes chopped spinach, defrosted
• 1/2 cup chicken stock
• 1/2 cup heavy cream
• 1/4 teaspoon grated nutmeg
• 1/2 cup fresh basil leaves for garnish

Directions

1. Place the ground turkey in a large mixing bowl. Add the egg, bread crumbs, onion, half of the chopped garlic, half of the parsley, the Parmigiano cheese, and a little salt and pepper. Mix the meatball ingredients until well combined. Divide into 4 equal parts, then roll each part into 5 balls. Heat a large nonstick skillet over medium-high heat with the EVOO. Add the meatballs and brown on all sides, about 5 minutes. Scoot the meatballs to the side of the skillet and add the remaining garlic and red pepper flakes. Cook for 1 minute. Add the tomatoes, mix to combine. Shake the skillet to coat the meatballs in the sauce and simmer for 5 to 6 minutes more. While the meatballs are simmering, start the spinach.
2. Heat a medium-size skillet over medium-high heat with the EVOO. Add the onion, salt and pepper. Cook for 1 minute. While the onion is cooking, transfer the defrosted spinach to a clean kitchen or paper towel and wring all the liquid out. Add the spinach, chicken stock, and cream to the skillet. Season with nutmeg and cook for 2 minutes or until the mixture is thick. Spread the spinach mixture over the bottom of a baking dish. Top with the meatballs and the tomato sauce. Top that with the shredded italian cheese blend. Place under a pre-heated broiler about 6 inches from the heat to melt and evenly brown the cheese, about three minutes.
3. Remove the no-sagna from the broiler and garnish with lots of torn or shredded basil!
4. Enjoy