~ Slow Cooker: Barbacoa Beef ~

Slow cooker Saturday!

This is wonderfully spicy shredded beef is amazing in burritos, tacos, fajitas.. you name it!

On a scale of 1 - 10, I have been told this ranks close to a 7 in spiciness. If you need a tamer meal, just add a bit more chicken broth to the sauce. If you want extra spice, add some of the sauce from the canned chipotle peppers into the mix before blending.

Sauce

3-4 T        Lime juice
4-5           Chipotle peppers, canned
4-5           Cloves garlic
4 tsp         Cumin
2 tsp         Oregano
1 1/2 tsp    Salt
1 1/2 tsp    Pepper ((I use white))
1/2 tsp      Clove, ground
1/3 c          Apple cider vinegar
3/4 c         Chicken broth

Combine ingredients in a food processor or blender and blend well.

3                Bay leaves, broken into medium sized pieces

Add to the sauce, but do not blend further. Just stir them in.

3-4 lbs      Beef Roast, trimmed

After trimming off the excess fat, slice the roast in half, then chop into about 6 pieces total. They should be large chunks. In a small skillet sear each piece on each side for a few seconds on high heat. This should leave the chunks browned on the outside but still very red in the center. Toss the meat into the slow cooker.

Pour the sauce mixture evenly over the beef, taking care to coat each piece nicely. Cook on low for 4 hours. If possible, turn the beef chunks once every hour or so to ensure each side gets simmer time in the sauce.

Uncover the crockpot and cook another 2 hours, still turning the chunks occasionally. Shred or slice the chunks of roast then return the meat to the cooker. Allow the shredded beef to simmer in the sauce at least another 15 mins or until ready to serve, whichever is longer.

If you care for a sauce, drain the juices from the beef into a small pot. Mix a Tbs or so of cornstarch with a small amount of water and stir into the pot. Bring the liquid to a boil for a few minutes, then let sit to thicken.
You can continue to add the cornstarch/cold water mixture and repeat until the sauce reaches the desired thickness.

Combine with black beans, Lime Cilantro Rice and a bit of Corn Salsa for a real treat!

Enjoy!

~ Mint Chocolate Cookies ~

Last week I had a baking day with my mother-in-law. Although we made several different types, this mint chocolate cookie was decidedly the favorite of the lot! If you are a huge chocolate fan, you can add more chocolate chips (up to double) without changing the recipe.

3/4 c        Salted, sweet cream butter

2 T            Water

1 1/2 c       Dark brown sugar, packed
1 c             Milk chocolate chips

Over low heat, melt butter completely. Add water and sugar and stir until dissolved. Stirring slowly but continually, add chips to mixture and heat until melting. Turn off the heat and continue to stir until mixture is lump free. Transfer the mixture to a mixing dish and set aside, allowing the mixture to cool for at least 5 mins.

2 1/2 c      All purpose flour

1 1/4 t       Baking soda
1/2 t          Salt

Sift together and set aside.

2               Eggs

Add eggs to the chocolate mixture and blend, taking care not to over beat the eggs. Gradually add sifted ingredients and mix well.

2 c             Mint flavoured chips (I use Andes)

With a wooden spoon, stir chips into dough. Cover mixing bowl with saran wrap and chill in the refrigerator for 45 min - 1 hour.

Once chilled, preheat oven to 350 degrees F (175 C)

Cover a cookie sheet with parchment paper. Roll dough into balls and place about 2 inches (5 cm) apart. Bake cookies for about 10 minutes. Allow to cool for 10 mins on cookie sheet, then move to a cooling rack.

Enjoy!

~ Sweet & Savory Salmon ~

As anyone who lives in the Pacific Northwest can testify, salmon is a popular dish around here. That being said, I have to confess that no one in my household likes salmon. We are not big fish eaters in general. I am allergic to shellfish ((Grrr!!)) and both of the boys have had bad experience with fishy foods in the past. You can therefore imagine my conundrum when one of our neighbors offered us some salmon that he had caught himself. The gesture was terribly sweet and we really haven't gotten a chance to get to know them yet, thus I found myself cheerfully accepting his offer. Only later did I realise that I now had this lovely fillet of salmon.. and no idea what to do with it.

I knew I had to find a real winner with this one or no one would like it and our neighbor's generosity would have gone to waste. After searching dozens of recipes and even more reviews, I finally embarked on my first salmon adventure.

And I have to say, it turned out amazing! Everyone loved it. The best compliment for a cook is when you watch people go back for seconds.. or when they pick at the crumbs on the dish when they think no one is looking. Tonight I received both. It was such a hit that as we were cleaning up my husband turned to me and said "Post it". So here it is. I hope you enjoy it as much as we did!

Rub

1 1/2 lbs    Salmon Fillets, skinned and deboned
                  Lemon Pepper
                  Garlic Powder

Lay the fillets out side by side and sprinkle liberally with the lemon pepper then lightly coat with the garlic powder. Rub the spices in good, making sure to work them into the cracks. Flip the fillets over and repeat.

Marinade

2/3 c         Soy Sauce
2/3 c         Brown Sugar
2/3 c         Water

Mix together in a sealable plastic container until the sugar is completely dissolved.

1/4 c         Vegetable Oil

Add to marinade and mix well.

Stab each fillet several times with a fork then dip the underside of the fillet in the marinade. Flip the fillet over and stab a few more times with the fork. Lay the fillets, flake side down, in the marinade and seal the container. Refrigerate and marinade overnight.

Preheat the oven to 425 degrees F (218 degrees C)

Create small foil envelopes to house the fillets. Insert a fillet in each then spoon a tablespoon or two of the marinade into the packet before sealing it up. Cover a cookie sheet with foil, then place the sealed packs on a cookie sheet, side by side. This will keep the juices from spilling onto the cookie sheet. I am a strong proponent of less dishes to wash.

Bake for 15 - 19 mins, depending on the thickness of the fillets. The salmon will be ready when it flakes apart easily. Serve over steamed rice.

~ Sides: Lime Cilantro Rice ~

This is a fun way to spruce up rice for those spicy dishes.

3 c        White rice, cooked

2-3 T    Lime juice

              Cilantro, dried

Add the lime juice to the cooked rice and mix well, occasionally sprinkling the cilantro in as you stir.

Add a bit of cooked frozen corn for colour and a bit of sweetness!

~ Grilled Cajun Chicken ~

This is one of the easiest, and tastiest, ways to enjoy a fantastic healthy meal on a budget!

We use a George Foreman grill to make these, but any grill would work. They could also be made in a skillet on the stove. Use a cast iron skillet if you like your Cajun chicken blackened.

*Note: If you are worried the chicken will be too spicy for your picky eaters, just use less of the rub. Experiment with a few pieces before you decide on the main serving. It only takes a few minutes to make!

Cajun Rub

1 tsp         Salt
2 tsp        Cayenne pepper
2 tsp        Cumin, ground
2 tsp        Thyme
1 tsp         White pepper
1 tsp         Onion powder
1 T            Paprika, heaping

Mix together in a shaker or by tossing the blend in a ziplock bag. Ziplock bags are handy if you do not have a shaker because you can save any rub leftover. It won't expire.

2-3 lbs    Chicken breasts, sliced tender style
                 Pam or other cooking spray

Lay the chicken out on a plastic cutting board or large plate. Spray with Pam. Don't be stingy!

Liberally season the chicken with the rub, then use the flat of a fork to press the seasoning in. Flip the chicken tenders over and repeat. Grill or cook in the skillet on a high temperature for  a few minutes on each side. The actual cooking time will depend on how thick your tenders are.

There are so many ways to serve these! Here are just a few ideas:

• Atop a bed of salad with blue cheese or honey mustard dressing
• With mashed potatoes and corn
• Over rice ~ especially Lime Cilantro Rice!

Enjoy!

~ Stuffed Mushrooms ~

   These are a holiday favourite in my clan. They are relatively quick to make and will disappear faster than you can get them on the table. By far, however, the best part of this recipe is how easily the flavour can be altered with the simplest of additions!

24        Medium white cap mushrooms

Twist out the stems and wash the caps well. Pat the caps dry with a paper towel. Lay down a piece of parchment paper on a cookie sheet and assemble mushrooms into rows. Let them continue to air dry while you mix up the filling.

10 oz   Philadelphia Italian herb & cheese cream cheese
1/4 c    Grated Parmesan cheese blend
1/4 t     Onion powder
1/4 t     Garlic powder
1/4 t     White pepper
1/4 t     Cayenne pepper

Combine all ingredients and mix well. Transfer the filling into large ziplock bag and cut out the corner on one end, creating your own pastry bag. Fill each mushroom with desired amount of filling. As the filling is very flavourful, I do not use very much per mushroom.

Fun additions to the filling:

Crabmeat
Bacon crumbles
Ground Italian sausage
Panko bread crumbles
Minced garlic
Green onions

Enjoy!

~ Garlic-Lemon Stuffed Chicken ~

Decadent chicken stuffed with bacon and cheese, breaded and baked with a light garlic-lemon drizzle. This is one of those fancy dishes I pull out when we have company. I made this last Father's Day and it was a huge hit! This recipe makes 4 large breasts. Adjust for quantity. For healthier fare, use turkey bacon and lowfat cheeses. I have made it both ways now and it always comes out fantastic!

There are two ways to cut the chicken. One is to butterfly it, the other is more similar to pita bread. Which way you use I think should be based on personal comfort and the shape of your breast. Some chicken breasts have a definitely thinner side and thicker side. For those I would recommend the pita cut. If the chicken is relatively evenly proportioned go for the butterfly. I have come to use the pita cut the most because it seems to fit every breast shape.

Pita Cut

Lay one breast at a time out on a cutting surface. Look at the breast and figure out which side of your width is the thinnest. You'll want to cut thin to thick with a long, sharp blade. However, don't start your cut at the very edge! Bring the blade in about a half inch. Slice the blade down once then cut to the side but not completely through. As you cut, leave some space around the top and bottom edges. You are making a pocket, not slicing the meat in half.

Butterfly

Lay one breast at a time out on a cutting surface. Using a long, sharp blade start a the center of the breast and make a shallow cut down the center. Slip the knife into the cut and turn it flat, sharp edge towards the edge of the breast you are cutting. Leaving room at the top and bottom slice a pocket into each side, originating from the center.

Preheat oven to 350 F (175 C)

4            Boneless, skinless chicken breast halves

Cut using preferred method as described above.


Filling

6             Strips of bacon, cooked and crumbled
1/2 pkg   Cream cheese, 8 oz
2 c          Cheddar cheese, shredded
Dash      Garlic Powder
Dash      Granulated or Minced Onion

                Toothpicks


Using a butter knife, slice a 1/4-1/2 in sliver of the cream cheese and slip it into your chicken pocket. If the breasts are long, you might need to do this twice to cover. Sprinkle the bacon crumbles over the cream cheese, then add a dash of the garlic and onion. Add the shredded cheddar last. Close up the chicken and secure with toothpicks.

Breading

               Milk
               Italian seasoned bread crumbs
1/2 c       Parmesaen/romano cheese blend, grated

Pull out two pie pans and place them side by side. In one pan pour enough milk to pool about 1/4 - 1/2 inch.
In the second pie pan, add enough bread crumbs to create a 1/4 inch layer or so.

Dip the chicken in the milk, seam side up. Coat the sides with milk and splash a little over the edges of the seam area. Transfer the breast to the second pie pan and coat with the breading.

Idly, I recommend a broiler pan for cooking. This allows the oil from the cheese and juices to drain off the chicken as it bakes. If you use a cookie sheet, try to place the chicken on a rack to give it the opportunity to drain. It isn't necessary, but it provides the best results.

Place into preheated oven and bake for 15 minutes.

Garlic-Lemon Drizzle

1 T          Garlic, minced
3/4 c     Butter, melted
1/2 t       Garlic salt, or to taste

2 T         Lemon juice

While the chicken is baking, melt butter in a small pot over medium-low heat. Add everything else but the lemon juice and let simmer for a few minutes. Lastly, stir the lemon juice.

After 15 minutes of baking, remove the chicken from the oven. Spoon a generous amount of the garlic-lemon over the chicken, coating nicely. Return the breasts to the oven and cook another 20-25 mins or until chicken is no longer pink. Remove toothpicks and serve.

Enjoy!