My favorite thing to order at a Mexican restaurant is carne asada tacos. LOVE them. So I've been trying to make them at home. Last night, I gave this version that I found on Food Network a try. These weren't the best ones I've had, but they were quite yummy, a hit with the family and super easy!
Carne Asada Tacos
1 pound thinly sliced sirloin steak 1-2 tablespoons garlic salt Freshly ground black pepper 1/3 cup white vinegar shredded lettuce shredded cheese corn tortillas
Lay out the beef rounds in a single layer. Season the meat on both sides with the garlic salt and black pepper. Put the meat in a medium mixing bowl and add the vinegar. Let the meat marinate for at least 2 hours or overnight in the refrigerator.
Warm tortillas in oven. Serve with lettuce, cheese, and any other toppings you love on your tacos!
This is a family favorite. Easy enough for every day, but nice enough for company! I made this last night, and was reminded how YUMMY it is!!
Garlic-Roasted Chicken Breasts
4 garlic heads 8 fresh thyme sprigs 4 skin-on chicken breasts, rinsed and patted dry 2 tablespoons olive oil Coarse salt and ground pepper white wine one lemon
Directions
1. Preheat oven to 400. Slice garlic heads in half horizontally; arrange tops, cut sides down, in center of an 11-by-17-inch roasting pan. Place 1 sprig thyme over each garlic top, and arrange chicken breasts over garlic tops. 2. Place reserved garlic bottoms, cut sides up, next to chicken in pan. Drizzle chicken and garlic bottoms with olive oil. Season chicken with salt and pepper; place remaining 4 sprigs thyme on top of chicken breasts. 3. Roast chicken 30 minutes; turn garlic bottoms cut sides down. Continue roasting chicken until skin is browned, juices run clear, and an instant-read thermometer reads 165 degrees, about 30 minutes more. 4. Pour pan juices into a measuring cup; skim fat from top. Add a glug of white wine and the juice of one lemon. Serve with chicken. Use roasted garlic as desired.
We made these for dinner last night and I forgot how yummy they are! It was like a taste of summer!
Pork Chops with Pineapple Salsa
4 pork chops, seasoned with salt and pepper 1 lg can of pineapple chunks, mostly drained 1/4 cup red onion, finely diced 1/2 to 1/4 jalapeno pepper, seeds removed, diced (depending on how much heat you want) 1/4 cup fresh cilantro, chopped
1. Grill or saute pork chops until cooked through. Set aside.
2. Heat pineapple, onion and (if using) pepper in a large saute pan, 2-3 minutes, add cilantro. Let stand for a few minutes to let flavors blend.
**this giveaway is now closed! congratulations to our winner, comment #65 – Heather!**
Around the 4th of July, I was involved in a recipe challenge with Rice Krispies and the Motherhood.com. I had a great time (as did my kids who LOVE Rice Krispie Treats almost as much as their mama), so when Rice Krispies asked me if I'd be interested in a holiday recipe showdown, I was in!
Our challenge this time around was to create a "holiday Rice Krispies Treats show-stopper recipe."
Gulp.
The kids and I put our heads together and talked about what our favorite holiday treats were. Candy Canes was topping the kids' list. But for me… my favorite holiday treat is a Starbucks Peppermint Mocha. The first time I see that on the menu board, I know that the holidays have truly arrived! And I will use any excuse – ANY – to snag one while they're in season. I may or may not have had one just this afternoon. (Ahem.)
So, I'd like to present…
Peppermint Mocha Treats
4 tbsp butter 1 bag mini marshmellows 8 oz chopped semisweet chocolate (chips are fine) 1 tbsp strongly brewed coffee 6 cups Rice Krispies 3/4 cup Andes creme de menthe baking chips
In a large saucepan, melt 4 tablespoons butter over low heat. Add 1 bag (10 ounces) of mini marshmallows; cook, stirring, until melted.
Add chocolate and coffee; cook, stirring, until the chocolate is melted. Remove from heat. Quickly fold in 6 cups of Rice Krispies and 3/4 cup creme de menthe chips until mixed.
Coat an ice cream scoop (or your hands) with nonstick cooking spray; scoop mixture onto parchment paper, forming clusters. Let set and enjoy!
I brought these babies to church on Sunday for coffee hour piled high on a hige plate. Everyone who saw them (sitting next to the big plate of boring old regular Rice Krispie Treats I had also brought) and they were like, "WHAT are THOSE?!?" And, not to toot my own horn, but people were RAVING about how good they were. The plate was empty in minutes and I had to promise to bring back more next Sunday for people who missed out.
So what is more fun than Peppermint Mochas and using Christmas as an excuse to eat Rice Krispie Treats for breakfast? Well, how about your chance towin a $100 Visa Gift card? Simply leave a comment on this post telling me your favorite way to eat Rice Krispies Treats!!
Abbreviated Rules. No Purchase Necessary. Begins no earlier than 12:00:00 AM (ET) on 11/29/10 and ends no later than 11:59:59 PM (ET) on 12/21/10. For complete Official Rules, go to http://web.mediacdt.com/docs/motherhoodholiday Open to legal residents of the fifty (50) United States and District of Columbia who are 18 years of age or older at time of entry. Subject to complete Official Rules. Void where prohibited. Sponsor: TheMotherhood; www.TheMotherhood.com
disclosure: This post and contest are sponsored by Rice Krispies and the Motherhood.com. I was compensated for my time in writing this post and running this giveaway. As always, all opinions are my own.
I've made this twice in the past month or so for various dinners/gatherings and its gotten RAVE reviews. Perhaps the half a pound of butter contributes to this.
Apple Crisp
5 pounds McIntosh or Macoun apples Grated zest of 1 orange Grated zest of 1 lemon 2 tablespoons freshly squeezed orange juice 2 tablespoons freshly squeezed lemon juice 1/2 cup granulated sugar 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg (For the topping) 1 1/2 cups flour 3/4 cup granulated sugar 3/4 cup light brown sugar, packed 1/2 teaspoon kosher salt 1 cup oatmeal 1/2 pound cold unsalted butter, diced
Directions: Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish. Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish. To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples. Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.
Yesterday I made this Apple Cake recipe I snagged from my friend, Jen's blog, City Sweet.
It. Is. Fabulous. Make it. Now. Then mail me some, because I took mine to Bible Study and everyone gobbled it up!
Apple Cake
3 eggs 3/4 cup oil
1/4 cup applesauce
2 cups sugar
2 teaspoons vanilla
3 cups flour
2 teaspoons baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
dash of ground cloves and ginger
3 cups finely chopped, peeled apples
Heat oven to 350 degrees. Grease and flour large bundt pan or 9"x13" cake pan. Beat eggs on high. Add oil, applesauce, sugar and vanilla. Sift together flour, baking soda, salt and spices. Add to first mixture. Quickly add chopped apples.
Bake 60 minutes. Let cool in bundt pan for 10 minutes then move to cooling rack. When completely cooled, dust with powdered sugar.
I've posted this recipe before, but I made it again this weekend and remembered how awesome it is! And it is super easy (just throw everything in the slow cooker and turn it on. No precooking). And its really inexpensive to make. My kids said "EWWW" at first because it doesn't look like our regular chili, so I called it "COWGIRL CHILI" and they gobbled it right up. *insert evil cackle*
Slow Cooker Beef and Black-Bean Chili
1 pound beef chuck, cut into 3/4-inch chunks 1 can (15 ounces) tomato puree 1 cup dried black beans, rinsed 1 medium red onion, chopped 2 garlic cloves, minced (I added more. Since you can never have too much garlic.) 3 tablespoons chili powder Coarse salt and ground pepper 1/4 cup sour cream, for serving (or cheese or whatever you like)
In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). **I find it works best to cook on high for 4 hours and switch to low unti you're ready to eat.** Serve chili topped with sour cream and reserved onion.
I saw Giada making this on Food Network the other day and immediately had to give it a try. It smelled so amazing – my husband walked in the door and said "WOW! What is THAT?" I put it on the table and the kids gave out a collective "Eww! That is that?" But they all ended up loving it! Ellie even had thirds. It was really easy — most of the work was in the afternoon, so getting dinner on the table was a snap!
Penne with Braised Short Ribs
4 pounds beef short ribs
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 large onion, diced
3 cloves garlic, coarsely chopped
5 Roma tomatoes, cut into eighths
1 cup red wine, such as Cabernet Sauvignon
3 tablespoons Dijon mustard
2 cups low-sodium beef broth
1 pound penne pasta
1/4 cup freshly grated Parmesan
1/4 cup chopped fresh flat-leaf parsley
Directions
Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.
Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.
This soup is dinner tonight! It takes a little but of prep-time, but if you do it the night before, you can just throw everything in the slow cooker and you'll be ready to go that morning.
Slow-Cooked Beef Minestrone
1 pkg (about 1.6 lbs) Boneless Beef Chuck Roast, cut into 1-inch cubes Wegmans Pan Searing Flour 2 Tbsp Wegmans Pure Olive Oil 1 pkg (16 oz) Food You Feel Good About Cleaned & Cut Minestrone Soup Vegetables Salt and pepper 1 carton (32 oz) Food You Feel Good About Beef Culinary Stock 1 can (14.5 oz) Wegmans Italian-Style Diced Tomatoes 1 pkg (24 oz) Italian Classics Seasoned Tomato Sauce (Prepared Foods) 1/2 cup dry Italian Classics Ditalini Soup Pasta 1 can (15.5 oz) Italian Classics Garbanzo Beans, drained and rinsed 1 pkg (6 oz) Food You Feel Good About Baby Spinach
You'll Need:6-8 qt slow cooker, large braising pan
Dust beef with pan-searing flour; pat off excess.
Heat oil in large braising pan on MEDIUM-HIGH until oil faintly smokes. Add beef; sear 10 min until all sides are paper-bag brown.
Transfer beef to slow cooker; don't discard pan drippings. Add vegetables to pan with beef drippings; season with salt and pepper. Cook, stirring, 3 min; add to slow cooker.
Add stock, tomatoes, and sauce to slow cooker. Cover, cook 4 1/2-6 hours on HIGH or 8-10 hours on LOW.
Add dry pasta and beans 30 minutes before end of cooking on HIGH (45 minutes before end of cooking on LOW).
Add spinach to slow cooker; stir to blend well. Allow spinach to lightly wilt, about 2 min.
