Baked Tacos

baked tacos in pan

This is a Pintrest recipe modified. Original link here: http://creolecontessa.com/2016/05/baked-fajita-tacos/

These are delicious. I may play with the recipe next time and make a tomatillo salsa for topping. Quick, simple, makes a lot, and yummy. What else  could you want in a meal? Also, this is a great make-ahead meal that can just be baked when you’re ready.

Time: 30 minutes

Effort level: Low. I mean you have to cut the veggies so there’s some.

Amount: 10 tacos

You need:

  • 1lb ground beef
  • 1 green bell pepper – chopped
  • 1 poblano pepper – chopped
  • 1 onion – chopped
  • 3 cloves garlic – minced
  • 1/2 Tbl Chili powder
  • 1/2 Tbl Creole or similar seasoning
  • 1/2 Tbl Oregano
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • Oil (Canola, veggie, olive, etc…)
  • Hard shell taco shells (I used the flat bottom ones for easy assembly)
  • Cheese of choice (We prefer Queso fresco when doing Mexican cuisine)

Do this:

  1. Preheat oven to 375F
  2. Place oil of choice (~1 Tbl) in large skillet and saute the peppers and onion until softened (~10 minutes)
  3. Add the garlic and cook for 1 minute
  4. Add the beef and seasoning. Cook until meat is fully cooked through.
  5. Optional step: Drain the meat and veggies 
  6. STOP HERE IF MAKING AHEAD! 
  7. Line a baking pan with your taco shells and stuff with the filling.
  8. Add the cheese and bake in a 375 oven for 10 minutes or until cheese is melted.
  9. Enjoy!

baked tacos

 

 

Sweet and Tangy Pulled Chicken

sweet and tangy chicken

This is another recipe from the America’s Test Kitchen book ‘Healthy Slow Cooker Revolution’. Check out page 94!

Buy the book here: https://www.amazon.com/Healthy-Cooker-Revolution-Americas-Kitchen/dp/1936493950

This is super delicious and more like BBQ sloppy joes. I suppose you can shred it less to be more chunky bbq, but I really liked the sloppy joeness of it.

The coleslaw is good but not as good on the sammich.

Time: 6-8 crockpot hours and 10 minutes prep

Effort Level: Very little

Amount: 4-6 

 

You need: 

  • 1 onion – chopped
  • 1 small can tomato paste
  • 1 Tbl chili powder
  • 2 tsp canola oil
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/4 cup ketchup
  • 2 Tbl molasses
  • 24 oz of chicken breast
  • salt and pepper to taste
  • 2 Tbl cider vinegar
  • 2 tsps Dijon  mustard

Do this:

  1. Add everything but the vinegar and mustard to the crockpot
  2. Cook on low for 6-8 hours or until chicken is fully cooked through
  3. Shred the chicken
  4. Add the vinegar and mustard
  5. Mix and serve with your favorite buns! We chose Hawaiian bread hamburger buns…Yum

 

Crockpot Cherry Tomato Sauce with Spaghetti

Spaghetti and ATK crockpot sauce

This recipe comes from my new cookbook  from America’s Test Kitchen ‘Healthy Slow Cooker Revolution’.  This book contains 200 slow cooker recipes. This recipe is on page 144.

This sauce is AMAZING. I loooooved it. It was great on spaghetti but it’s the perfect bruschetta  topping also. You can do a lot with this sauce I think.

Buy the book here: https://www.amazon.com/Healthy-Cooker-Revolution-Americas-Kitchen/dp/1936493950

Time: 8 crockpot hours and about 10-15 minutes prep

Effort level: Some. You have to cut cherry tomatoes in half 

Amount: The book says 6 servings if all used for pasta. 

 

You need: (As usual this is altered slightly  from the original recipe)

  • 1 onion – chopped fine
  • 1 small can tomato paste
  • 6 garlic cloves – minced
  • 1 tablespoon extra-virgin olive oil
  • 1 tsp dried oregano or 1 Tbl fresh
  • 2 1/2 lbs cherry tomatoes – halved
  • 2 Tbl instant tapioca (thickener – You could probably use a starch, maybe a potato or something that will hold up)
  • 1 Tbl low-sodium soy sauce
  • Salt and pepper to taste
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1 lb whole-wheat spaghetti

Do this: 

  1. Add everything except the spaghetti, basil, and parsley to the crockpot.
  2. Cook on low for 8 hours.
  3. Mash up with potato masher or large fork.
  4. Add in the basil and parsley
  5. Cook your spaghetti
  6. Add spaghetti to the sauce and serve! (Or just spoon your own sauce on.)

 

Nathan’s Wings and Blue Cheese

Wings

This may take longer than some are willing for wings but its WAYYYYYYY worth it. The blue cheese is amazing and everything comes out just right each time. This is the best way to enjoy wings.

Time: 1.5 hours

Effort: Low. Hardest part is cutting the joints in the wings

Amount: 10 full wings – 20 pieces and 1 cup of blue cheese dip

You need:

Wings

  • 10 wings
  • 1 bottle of wing sauce

Blue Cheese Dip

  • 1/4 cup sour cream
  • 1/4 cup mayo
  • 2 oz blue cheese crumbles or more if you prefer
  • Garlic powder
  • salt and pepper
  • lemon juice

Do this:

  1. Cut wings in half at ball joint
  2. Place wings in a large baking dish and pout the entire bottle of wing sauce over. Mix
  3. Bake 1 hour at 425F
    1. Meanwhile make the dip
      1. Mix the sour cream, mayo, and blue cheese together.
      2. Add garlic powder, salt, pepper and lemon juice to taste.
      3. Refridgerate for 1 hour
  4. Pour off sauce and bake for 30 minutes longer

 

 

 

 

 

Veggie Mandu

veggie Mandu

Maangchi dumplings. These are our new favorite snacks for lunches etc… They can be freezed and then you can cook as many as you would like at a time.

Maangchi made hers with shrimp but I have decided to stuff them with veggies. You can stuff them with whatever you would like!

See Maangchi here: http://www.maangchi.com/recipe/saeu-buchu-mandu

Time: ~1 hour to prep and 10 minutes to steam

Effort: A lot. It just takes a lot of time to stuff them all

Amount: 50 dumplings

You need:

  • 2 bunches of green onion – chopped small
  • 2 cups mushrooms – chopped small
  • 1 carrot – chopped small
  • 1/2 block of extra firm tofu – drained
  • 1 package (50 count) dumpling wrappers
  • 1 tsp salt
  • 1 tsp pepper
  • 4 tsp sesame oil
  • 2 Tbl potato starch

Do this:

  1. In a large mixing bowl mix your veggies
  2. Squeeze out as much water as possible from the tofu and add it to the bowl
  3. Add the salt, pepper, sesame oil, and potato starch. Mix until fully homogeneous.
  4. Put a wrapper on your palm and put some water on the edge of the wrapper. Add 1 to 2 tablespoons of filling to the center of the wrapper and fold it along the edge to seal.
  5. Fold ripples into the edge to hold it together and make a nice looking pouch.
  6. Your dumplings can be placed on a cookie sheet and placed in the freezer. Once frozen you can place them in a bag and use as needed.
  7. When you’re ready to have some you can steam them in your favorite steamer for 10 minutes or until the wrapper becomes translucent.

 

Veggie Mandu frozen