- 2 lbs. 90% lean ground beef
- 1 Tbsp. each salt, cumin, chili powder, paprika (we used smoked paprika), dried oregano, and black pepper (we used freshly ground black pepper)
- 2 tsp. red pepper flakes
- 2 cloves garlic, minced
- ¼ tsp. ground red
- 1 Tbsp. oil
- 3 cans (10 ½ oz. each) diced tomatoes w/ green chiles
- 1 jar (16 oz.) salsa (we used Pace mild)
- 1 onion, chopped (we used a yellow onion)
- Take a large mixing bowl out and mix together in it the beef, salt, cumin, chili powder, paprika, oregano, black pepper, red pepper flakes, garlic and ground red pepper.
- Set a large skillet over medium-high heat, pouring the oil in afterwards. Once the oil’s hot, add the beef in, cooking it to get browned for 6 to 8 minutes, stirring it around so the meat gets broken up. Drain off any fat before mixing in the tomatoes, salsa and onion. Place the meat mixture into a 4 ½-qt. slow cooker, putting the lid on afterwards. Let it cook on LOW for 4 to 6 hours. Serve immediately.
Recipe source unknown.
We weren’t paid in any form to promote Pace.
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- Cooking spray
- 1 (4- to 5-lb.) boneless pork shoulder roast (Boston Butt), trimmed
- 1 (18-oz.) bottle barbecue sauce (we used Jack Daniel’s Hickory Barbecue Sauce)
- 1 (12-oz.) can cola soft drink (we used Caffeine Free Coca-Cola)
- 10 to 12 (8-inch) flour tortillas, warmed
- Toppings: chopped tomatoes, sliced jalapeños, shredded Cheddar cheese (we used sharp Cheddar cheese), chopped fresh cilantro (we also used sliced radishes)
- Take a 6-quart slow cooker out and lightly grease the inside of it using the cooking spray. Put the pork in the bottom of the slow cooker, pouring the barbecue sauce and cola in afterwards. Put a lid on the slow cooker, letting the pork cook on LOW heat for 8 to 10 hours or until the meat shreds easily with a fork.
- Take the pork out of the slow cooker and transfer it to a cutting board. Shred the meat using two forks, throwing away any chunks of fat. Skim any fat from the sauce before adding the shredded pork back in.
- Spoon the pork into the tortillas, adding on your choice of toppings afterwards.
We recommend actually fixing this a day or two before you plan on it actually being eaten ‘cause while the flavors aren’t bad on the first day per se, it tastes a lot better after it’s sat in the fridge for a day or two. You get a nice sweetness from the sauce (not like candy sweet though) and the meat is really tender. If you choose to add the toppings then the radish will give a nice crunch, the jalapeños bring heat and crunch, cilantro and tomato bring a nice freshness, and what doesn’t cheese make better?
This recipe came from Southern Living.
We weren’t paid in any form to mention/promote Jack Daniel’s, Coca-Cola or Southern Living.
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Throwback Thursday recipe: Tofu with Spicy Peanut Sauce
- 1 Tbsp. canola oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 tsp. minced fresh gingerroot
- 2 tsp. ground coriander
- 1 tsp. garam masala
- 1 tsp. chili powder
- ½ tsp. salt (we used kosher salt)
- ½ tsp. ground cumin
- ¼ tsp. ground turmeric
- 1 can (15 oz.) crushed tomatoes (we used an entire 28 oz. can of Hunt’s crushed tomatoes)
- 2 can (15 oz. each) chickpeas, rinsed and drained
- 1 large baking potato, peeled and cut into ¾-in. cubes
- 2 ½ cups vegetable stock
- 1 Tbsp. lime juice
- Chopped fresh cilantro
- Hot cooked rice (we used brown rice)
- Sliced red onion, optional
- Lime wedges, optional
- Take a large skillet and pour the oil in, setting the heat to medium-high. Add the onion in, stirring constantly for 2-4 minutes or until it’s tender. Toss in the garlic, ginger, and dry seasonings, continuing to stir for an additional minute before adding in the tomatoes, stirring just long enough to combine. Place the skillet mixture in a 3- or 4-qt. slow cooker.
- Add the chickpeas, potato and stock into the slow cooker, stirring to combine. Put the lid on the slow cooker and let it cook on LOW for 6-8 hours or until the potato’s tender and the flavors taste like they’ve blended (we cooked ours for 8 hours).
- Stir in the lime juice and sprinkle the cilantro on afterwards. Serve the curry over rice, topping it with the red onion slices and lime wedges on the side (if you’re using them).
This is a tasty, filling dish to enjoy ! The dish tastes good on it’s own but it’s even better with the red onion slices. The onion slices bring a crunchy texture that’d be missing otherwise and adds a nice sharpness to the dish.
This recipe came from Taste of Home.
We weren’t paid in any form to promote Hunt’s or Taste of Home.
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