Chipotle-Cilantro Slaw

Ingredients

  • ¼ cup mayonnaise
  • 1 Tbsp. sugar
  • 2 Tbsp. sour cream
  • 1 tsp. lime zest
  • 2 Tbsp. fresh lime juice
  • 2 tsp. red wine vinegar
  • ½ tsp. salt (we used Kosher salt)
  • ½ tsp. pepper (we used freshly ground black pepper)
  • 2 canned chipotle chile peppers in adobe sauce, finely chopped (since the peppers were so small we used 4 of them)
  • 1 (16 oz.) pkg. shredded coleslaw mix
  • 1 carrot, shredded
  • ½ cup minced fresh cilantro

Directions

  1. Take a large mixing bowl out and mix the first 9 ingredients together in it until combined. Add in the remaining ingredients, stirring until all components are coated in the dressing. Serve the slaw right away or cover and let chill for at least 1 hour.

This is one of our favorite coleslaw recipes ! It’s got an awesome blend of heat and acidity and it’s just a great, fresh tasting dish. There’s also plenty of crunch from the coleslaw mix. You can eat this right away but it’s better in our opinion when it’s chilled. We hope you’ll try this dish and love it as much as we did.

Recipe source unknown.

Take care everybody !

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Slow-Cooker Smoky Chipotle Beef Tacos

Ingredients

  • 2 onions, chopped (we finely chopped our yellow onions)
  • 1/3 cup chili powder
  • 3 Tbsp. minced canned chipotle chiles in adobo sauce
  • 2 Tbsp. vegetable oil
  • 6 garlic cloves, minced
  • 1 jalapeño chile, stemmed, seeded, and minced (we left the seeds in)
  • 1 Tbsp. tomato paste
  • 1 Tbsp. ground cumin
  • 1 (15-oz.) can tomato sauce
  • 2 tsp. packed light brown sugar
  • ½ tsp. liquid smoke (we used mesquite)
  • 1 (3-lb.) boneless beef chuck-eye roast, trimmed and halved
  • Salt and pepper (we used Kosher salt and freshly ground black pepper)
  • 12-18 (6-inch) corn tortillas, warmed
  • Toppings (optional): sour cream, chopped onion, chopped cilantro, thinly sliced radishes and/or lime wedges (we tried it with radish slices, radish slices and pico de gallo, and tried a few tacos that only had avocado slices as a topping)

Directions

  1. Take a large microwavable container and add the onions, chili powder, chipotle, oil, garlic, jalapeño, tomato paste and cumin to it (the directions don’t say to but we mixed everything together once it was all in the container). Microwave for 5 minutes, stirring occasionally or until the onions have softened*. Once the onions have softened, place the mixture into the bottom of a 5 ½- to 7-quart slow cooker. Season the beef with salt and pepper (we did so on both sides) and put it in the slow cooker afterwards.
  2. Put the lid on the slow cooker and let it cook until the beef is tender, either 9 to 10 hours on LOW or 6 to 7 hours on high (we cooked ours on low heat).
  3. Once the beef is tender, take it out of the slow cooker and put it in a large container, letting it cool a little. Using two forks, shred the beef into bite-size pieces, tossing out any excess fat pieces (we did try a piece of fat before throwing the rest away and it was so tender, it melted like butter in  your mouth). Skim any excess fat from the surface of the sauce left in the slow cooker (we didn’t do that).
  4. Stir 1 cup of the sauce in with the beef, adding in more if the beef starts to look dried out (honestly we just added our shredded beef back into the slow cooker with all of the sauce, stirring to combine). Season with salt and pepper if you think it needs it (we didn’t think it needed any more salt and pepper). Serve with the warmed tortillas and leftover sauce (and the optional toppings if you’re using any of them).

*After 7 minutes in the microwave, our onions were still crunchy but we decided to move on.

The chili powder flavor really comes through in this dish. The beef and onions were so tender by the end of the cook time. You really can’t go wrong with any of the toppings. The various toppings we tried all worked harmoniously together flavor-wise with the beef and most of the toppings added some nice contrasting textures to the dish.

We got this recipe from America’s Test Kitchen.

We weren’t paid in any form to promote America’s Test Kitchen.

Take care everybody !

Smoky Ranch Dip

Ingredients

  • 1 (1-oz.) envelope Ranch dressing mix (we used Hidden Valley)
  • 1 ½ cups light sour cream (we used regular sour cream)
  • 2 tsp. finely chopped canned chipotle peppers in adobo sauce
  • 1 tsp. adobo sauce from can
  • Potato chips, assorted vegetables (we used Ruffles original chips)

Directions

  1. Take a bowl or container out and mix the first 4 ingredients together in it. Cover the bowl and let it sit in the refrigerator for 30 minutes. Serve with the chips and/or vegetables.

We thought this was a good-tasting dish. While this is tasty we didn’t taste the chipotle nearly as much as we wanted to, so we’ll definitely increase the chipotles next time. We’re curious to see if the flavors get stronger after sitting in the fridge for a couple of days.

We found this recipe in a Southern Living magazine.

We weren’t paid in any form to promote Hidden Valley, Ruffles or Southern Living.

Take care everybody !

Chipotle Country-Style Ribs

Ingredients

  • 2 ½ to 3 pounds boneless pork country-style ribs (we used 3 pounds)
  • 1 (12-oz.) bottle barbecue sauce (we used most of a 19 oz. bottle of Jack Daniel’s Honey Smokehouse BBQ Sauce)
  • 2 canned chipotle chiles in adobo sauce, finely chopped (we used 3)
  • 2 Tbsp. cornstarch
  • 2 Tbsp. cold water

Directions

  1. Take a 4-to-5 quart slow cooker out and place the ribs in it (we used a round 4 ½ qt. slow cooker). Take a medium-sized bowl out* and mix together in it the barbecue sauce and the chipotle chiles in adobo sauce, pouring the mixture over the ribs afterwards.
  2. Put the lid on and set the heat to LOW, allowing the ribs to cook for 10 to 12 hours** or you can set the heat to HIGH and let it cook for 5 to 6 hours.
  3. Take the ribs out of the slow cooker, placing them on a serving plate and covering them afterwards (to help keep them warm), keeping the cooking liquid in the slow cooker.
  4. If you’ve been using the LOW heat setting, turn it up to high. Mix the cornstarch and water together in a small bowl before adding it to the slow cooker, stirring to combine it with the cooking juices. Put the lid back on the slow cooker and let the mixture cook for an additional 15 minutes or until the sauce has thickened. Take the lid off afterwards and serve the sauce with the ribs. (We actually forgot to do this step completely but everything still turned out delicious !)

*We just spread the chopped chipotles over the ribs, followed by the barbecue sauce.

**We cooked ours on LOW heat and by the 11 hour mark, the ribs were falling apart.

Supposed to make 8 servings.

We know this isn’t the most appetizing looking but trust us, this is delicious !

Recipe source unknown.

We weren’t paid in any form to promote Jack Daniel’s Barbecue Sauce.

Hope you enjoy life !