Kick’n Chili

Ingredients

  • 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)

Directions

  1. 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.
  2. 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.

Serves 6.

Recipe source unknown.

We weren’t paid in any form to promote Pace.

Take care everybody !

Barbecue Pork Tacos

Ingredients

  • 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)

Directions

  1. 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.
  2. 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.
  3. 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.

Take care everybody !

Chickpea & Potato Curry

Ingredients

  • 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

Directions

  1. 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.
  2. 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).
  3. 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.

Take care everybody !

Habanero Beef Tacos

Ingredients

  • 2 cups coarsely chopped tomatoes
  • 3 fresh poblano chile peppers, seeded and coarsely chopped (our poblanos looked kinda small so we used 5 poblanos that were each 4 – 4 ½ inches long)
  • ¾ cup 50% less sodium beef broth
  • ½ cup chopped onion
  • 1 to 2 fresh habanero chile peppers, seeded if desired* (we used 2 habaneros and kept the seeds and ribs)
  • 2 Tbsp. tomato paste
  • 2 tsp. ground cumin
  • 2 lb. boneless beef chuck pot roast, trimmed and cut into 1 ½-inch pieces
  • 8 to 12 (6- to 8-inch each) flour tortillas
  • For toppings (optional): Red onion slivers, sliced radishes, pico de gallo, sour cream, crumbled queso fresco or Cotija cheese (we used Cotija cheese), and/or chopped fresh cilantro (we used everything except the sour cream and pico de gallo)

Directions

  1. Add the first 7 ingredients to a blender, putting the lid on the blender afterwards and blending them until smooth (we added some kosher salt to taste afterwards to bring out the flavors more).
  2. Take a 3 ½- to 4-quart slow cooker out and place the beef inside of it. Pour the pepper mixture over the meat, putting the lid on the slow cooker afterwards. Let the beef cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours (we cooked ours on HIGH).
  3. Take the meat out of the slow cooker using a slotted spoon. Once all the meat’s out of the slow cooker, skim the fat from the cooking liquid. Place the meat on tortillas (we shredded our meat some to make it more bite-size), drizzling the meat with cooking liquid afterwards. Place the toppings on afterwards and enjoy !

*Habaneros are spicy peppers so make sure to wear plastic or rubber gloves when handling them.

We were excited to see how spicy these would turn out based off the title and the heat wasn’t as bad as we thought it would be ! We really didn’t get much heat from the beef but the sauce definitely had more heat to it and left your lips with a nice tingle on them and a warmth in your mouth. Sauce or no sauce, we thought the tacos were delicious though ! The red onion, radishes and cilantro brought a nice freshness to the taco. The red onion and radish slices brought a nice crunchy texture to the dish that would otherwise be lacking. The Cotija cheese brought a wonderful “funk” that also helped temper the heat from the taco as well. We hope this can be a new favorite taco recipe for y’all !

This recipe came from Better Homes & Gardens.

We weren’t paid in any form to promote Better Homes & Gardens.

Take care everybody !

Cajun Slow-Cooker Pulled Pork

Sorry we didn’t post a recipe yesterday. Our battery charger stopped working a few days ago and we couldn’t get a new charger until today.

Ingredients

  • ½ cup apple cider vinegar
  • 1 ½ cups water
  • 1/3 cup ketchup
  • ¼ cup plus 2 tablespoons Creole or spicy brown mustard (we used Zatarain’s Creole mustard)
  • 1 tablespoon molasses
  • 2 tablespoons packed light brown sugar, divided
  • 2 teaspoons paprika (we used smoked paprika)
  • Kosher salt and freshly ground black pepper
  • 1 (3-to-4-pound) boneless pork shoulder
  • 2 links andouille sausage (we used Roger Wood brand andouille)
  • 1/3 cup mayonnaise
  • 8 soft sesame buns
  • Pickle slices and potato chips, for serving (we used dill pickle slices and Lay’s Original potato chips)

Directions 

  1. Add the water, vinegar, ketchup, ¼ cup mustard, molasses and 1 tablespoon brown sugar to a 7- to 8-quart slow cooker, stirring until combined.
  2. In a small mixing bowl, combine the remaining brown sugar, paprika, 1 teaspoon salt and ½ teaspoon pepper. Rub the mixture all over the pork, placing it in the slow cooker afterwards as well as adding in the andouille. Put the lid on the slow cooker and let it cook on LOW for 8 hours.
  3. Take the pork and sausage out of the slow cooker and place it on a cutting board (or something else big enough to fit the pork and sausage on) to cool down a little bit. Skim off the fat from the cooking liquid before you strain it over a large skillet. Turn the heat up high enough for boiling to occur, letting it boil for 15 minutes or until the liquid’s been reduced by one-third (we had about 2 cups worth of liquid left after reducing).
  4. Shred the pork using forks and coarsely chop the sausage. Pour enough of the cooking liquid over the meat to moisten it, seasoning the mixture with salt afterwards if you think it needs it.
  5. In a small bowl (one-cup capacity is all that’s needed) mix the mayonnaise and remaining mustard together, spreading it on the buns afterwards. Fill with the pulled pork mixture and pickle slices. Serve potato chips on the side.

We love eating pulled pork and we love andouille so naturally we had to try this recipe ! This was delicious, the meat itself is good but it’s the sauce that really turns up the flavor on the pulled pork and andouille. The meat mixture can be a little heavy so it’s nice having that acidity from the pickles and the tanginess of the creamy spread to cut through that heaviness.

Recipe source unknown.

We weren’t paid in any form to promote Zatarain’s, Roger Wood or Lay’s.

Take care everybody !

Slow Cooker Brisket (#2)

Ingredients

  • 2 tablespoons canola oil
  • 1 (4-pound) beef brisket
  • 2 ½ teaspoons kosher salt, divided
  • ¾ teaspoon ground black pepper, divided (we used freshly ground black pepper)
  • 2 cups chopped yellow onion
  • 1 cup beef broth (we used Swanson regular beef broth)
  • ½ cup ketchup (we used Hunt’s 100% Natural)
  • 1 teaspoon ancho chile powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin

Directions

  1. In a large skillet (we used our 12-inch cast iron skillet), pour the oil in, setting the heat to medium-high. Trim away any excess fat from the brisket until there’s only about a ½-inch layer of fat still remaining. Season the brisket with 1 ½ teaspoons salt and ½ teaspoon pepper. Once the oil’s hot, add the brisket to the skillet and cook for 2 minutes or until browned on both sides (we browned all sides of the brisket). Take a 6-quart slow cooker out and place the browned brisket in there, fat side up.
  2. Add the onions into the skillet, cooking them for 2 minutes or until they look lightly browned. Scoop the onions out of the skillet and add them to the slow cooker.
  3. In a medium-sized bowl, stir together the broth, ketchup, chile powder, paprika, cumin, remaining salt and remaining pepper until combined. Pour the mixture over the brisket.
  4. Put the lid on the slow cooker and cook it on HIGH for 6 ½ hours or on LOW for 10 hours or until tender (we cooked ours on LOW). Place the brisket (fat side up) on a cutting board, letting it sit for 15 minutes before eating. Skim away as much fat as you can from the gravy before serving it with the brisket.

The brisket does taste good on its own but you’re missing out if you don’t eat it with the “gravy” ! We think this could be great being put into a taco. Look, we’re embarrassed that we don’t have a flavor description to go with this. It’s just that when we took a bite, we were like “Oh my god this is delicious !” and just enjoyed eating it, not really thinking about how to describe the flavor. You could say our flavor description was simply “Damn good !”.

We got this recipe from Slow Cooker Recipes magazine.

We weren’t paid in any form to promote Swanson, Hunt’s, or Slow Cooker Recipes magazine.

Take care everybody !