Dinners

Recipe—Crock-Pot Barbacoa Tacos

One of my favorite Mexican restaurants when I need a quick fix has got to be Chipotle. You can get quality flavor packed food in a jiffy. My go to is their carnitas and my husband can’t resist their barbacoa. It is kind of funny, Chipotle’s barabcoa meat literally makes him sweat when he eats it. But he still loves it! I can’t help but laugh as soon as the sweat starts to bead up on his forehead. Does anyone else do this when they eat something with a little kick? I swear it reminds me of something from a cartoon. I love that guy.

I made this recipe and it is without a doubt a near perfect match of Chipotle’s barbacoa meat. It is a tender, juicy, flavor packed meat perfect for burritos, tacos, or even nachos. I personally love it with a side of my Cilantro Lime Rice. Muy bien!

Note: This meat definitely has a bit of heat in it from the chiles in adobo sauce so if you have a member of your household that doesn’t like heat I would either cut back the chiles or leave them out completely.  

INGREDIENTS
3–4 lb beef chuck roast
1/3 c apple cider vinegar
1/2 yellow onion
2 tbsp fresh lime juice
1 tbsp, garlic, minced
4 tsp ground cumin
2 tsp oregano
1 tsp ground allspice
1 tsp salt
1 tsp pepper
1/2 tsp ground cloves
2–3 chipotle chiles in adobo sauce
3/4 c beef stock

SOME FABULOUS GARNISHES

cotija cheese
, crumbled
chopped green lettuce
diced tomatoes
diced onion
guacamole or sliced avocado
sour cream
pico de gallo
chopped cilantro
lime wedges 

STEPS

  • Trim excess fat off of the roast.
  • Spray your crock-pot with cooking spray (this helps a good deal with cleanup).
  • Place roast in crock-pot.
  • Place all of the ingredients, except for the chuck roast, in the blender and puree.
  • Pour the pureed sauce over the roast.
  • Cook on low for 8–10 hours, or high heat for 5–7.
  • When the roast is done cooking, transfer it to a large cutting board.
  • Using a large fork shred the meat and place it back in the crock-pot to soak up some of the tasty sauce.
  • Serve in a warm tortilla with your favorite taco toppings.

Recipe adapted from Unsophpisticook.

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Dinners

Recipe—The Most Awesome Pork Tenderloin Ever

I know what you are thinking, that is a pretty big name for a pork tenderloin recipe. But this recipe really did result in the best pork tenderloin I have ever had in my life! (And I have eaten pork tenderloins, prepared in many different ways in my lifetime.) The flavors from the marinade are incredible and they seem to seep their way into the meat, it was super moist since you cook the tenderloins right in the sauce, and it was cooked absolutely perfect. My husband and I could not get enough. We each ate over a half pound of pork and chowed down on the cold leftovers for lunch the next day. The flavors are sweet, tangy, and garlicky.  Awesome, awesome, and more awesome. If you are looking to mix things up in the kitchen I highly recommend you give this recipe a try. Your mind will be blown and your palette and belly happy.

INGREDIENTS
1 package of pork tenderloins (2–2.5 lbs), there should be two small tenderloins in the package
6 garlic cloves, sliced in half lengthwise
1/4 c soy sauce
2 tbsp Dijon mustard
4 tbsp honey
2 tbsp orange juice
1 tbsp fresh rosemary, chopped
1 tsp pepper
3 tbsp olive oil

STEPS

  • Preheat your oven to 350º.
  • Spray an 11” x 17” baking dish with cooking spray.
  • Use a sharp knife to poke 6 holes along the topside of each of the tenderloins going about an inch deep.
  • Push a sliver of garlic into each hole and place the tenderloins in the baking dish.
  • In a small bowl whisk together the soy sauce, mustard, honey, juice, rosemary, pepper, and olive oil.
  • Pour the marinade over the tenderloins.
  • Bake uncovered for 45 minutes basting every 7–10 minutes. This gives the tenderloins a delicious glaze over the top.
  • Transfer the tenderloins to a large cutting board and allow them to rest for 10 minutes before slicing.
  • Thinly slice the tenderloins and transfer to a serving dish or plates.
  • Drizzle the marinade from the pan over the sliced pork medallions and enjoy!

Recipe adapted from Lick the Bowl Good.

Dinners

Recipe—Herb Roasted Chicken

I would say 95% of the time when I am cooking chicken I am working solely with the breast. Boneless skinless breasts seem to be the quickest and easiest to work with, but you pay a little bit more for the convenience factor. However, there isn’t really anything special or fancy about a plain chicken breast. On occasion I really do enjoy cooking a whole chicken. It just seems much more impressive to roast the whole thing. While the ingredients are incredibly simple in this recipe, it is the most fabulous and flavorful chicken you will ever have. I’m not one to typically sit there and eat the skin off a chicken but when I am carving up this chicken I can’t stop eating it once I start. The skin has just the perfect amount of crispiness and more flavor than you can imagine. You are lucky if there is any skin left on your piece of chicken by the time it makes it to the table. It is that good! Once you make this recipe you will understand. I guarantee this will be the best roasted chicken you will ever have.

Note: The most complicated part of this recipe is brining the chicken, which really isn’t complicated at all, people just think it is. If you aren’t familiar with brining I will bring you up to speed. Brining a chicken is when you soak it in salt water for a good amount of time. Giving it this “salt bath” ensures your chicken will be moist and juicy and it also allows the salt to soak into the meat, which really enhances the chicken’s natural flavors. I personally feel it makes a huge difference in the taste. In my opinion, brining is the difference between a good chicken, and a great chicken.

INGREDIENTS
3–4 lb chicken
1/2 c kosher salt
2 tbsp butter, melted
2 tsp garlic, minced
1 tsp dried basil
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper

STEPS

  • Remove the neck and giblets from the chicken and place it in a large pot.
  • Pour the kosher salt over the chicken and fill the pot with water until it is submerged.
  • Cover the pot with the lid and place in the fridge for 4–8 hours.
  • Remove the chicken from the pot, rinse with cold water, and pat dry.
  • Place the chicken on a rack in a shallow roasting pan breast side down. (If you do not have a rack just place it in a large baking dish.)
  • Preheat the oven to 375º.
  • Combine the melted butter and garlic in a small bowl.
  • Combine the basil, sage, thyme, salt, and pepper in a second small bowl.
  • Use a basting brush or your hands to lather the chicken in half of the garlic butter.
  • Sprinkle half of the herb mixture over the chicken.
  • Flip the chicken over so that it is now breast side up.
  • Repeat with remaining butter and herb mixture.
  • Roast the chicken uncovered for 1.5–1.75 hours or until cooked through. (I like to baste mine every 20–30 minutes.)
  • Allow the chicken to sit for 5–10 minutes and then transfer to a cutting board to be carved.