My new site is ready! I am officially moving over to it: http://www.kellybewell.com – check it out!
Monday: steak, steamed broccoli, pasta
Tuesday: spaghetti and meatballs
Wednesday: creamy white chicken chili
Thursday: skillet beef stroganoff, salad
Friday: creamy white chicken chili leftovers
Saturday: stroganoff leftovers
The winner of the Panko giveaway is…
True Random Number Generator
Katie @ Health for the Whole Self!
Katie @ Health for the Whole Self Says:
November 15, 2010 at 11:14 am | Reply edit
WOO HOO! The best new dish I recently tried was a slow cooker Moroccan stew.
Katie – please email me your full name/address at email@example.com
Thanks to everyone who entered!!
Okay, first off….a chimichanga is fried, a burrito normally has nothing done to it but stuffed with ingredients, an enchilada is baked, and it can be wet or dry….geeze, Mexican food is confusing. 🙂
DH requested a “beef mexican dish” for dinner, and this recipe from Pennies on a Platter fit the bill perfectly. Nikki has some great recipes, so check out her site!
Little did I know that I was about to encounter the best Mexican shredded beef I’ve ever had.
You heard me.
This beef is phenomenal. Even if you don’t make this into chimichangas, make the beef. Put it in tacos, burritos, enchiladas, on top of nachos, whatever. It’s amazing.
This was also my first time cooking with chipotle peppers in adobo. I know…I was a little late getting on that ship.
Delicious, flavorful, and quick thanks to the crockpot beef and mere seconds in the frying pan, this is a great meal! Enjoy!
Shredded Beef Chimichangas
4 – 6 Tbs olive oil, divided
2 lb boneless chuck roast
1 tsp chili powder
1/2 tsp cumin
1/2 tsp smoked paprika
1 cup beef stock (or broth)
1 Tbs tomato paste
2 chipotle peppers in adobo sauce, minced
1/2 large sweet onion, diced
3-5 cloves garlic, minced (depending on how much you love garlic)
choice of toppings – lettuce, salsa, guacamole, sour cream, etc.
To make the shredded beef:
Combine the spices in a small bowl. Rub into the beef, covering all the nooks and crannies and each side evenly.
In a large skillet, heat 1-2 tablespoons olive oil until shimmering. Sear the meat on each side, using tongs to flip it. Remove and place in the bottom of a large slow cooker.
With the skillet remaining over the heat, deglaze with the beef stock and scrape up any brown bits. Whisk in the tomato paste and chipotle peppers. Once sauce comes to a boil, reduce the heat and simmer for a few minutes until slightly thickened and reduced.
Meanwhile, add the onion and garlic to the top of the beef in the slow cooker. Carefully pour the sauce over top. Cover and cook on low for 6 to 8 hours.
Once the meat is fork tender, remove and shred with two forks. Pour a portion of the sauce, including the onions, over top of the meat and let soak to enhance flavor.
To make the Chimichangas:
Heat 3-4 tablespoons olive oil in a large skillet over medium-high heat, until shimmering.
While waiting for the oil to heat up, warm the tortillas in the microwave for 10 – 20 seconds. Fill with a few tablespoons of shredded beef and about 1/4 cup of shredded cheese. Roll the tortilla into a burrito shape.
Once the oil is heated, place the burritos (2-3 at a time) into the skillet and brown on each side until golden. Start with the seam side down first.
Place on paper towel lined plate to drain any excess oil. Serve with desired toppings.
Ezra Pound Cake always has the best of the best recipes. Truly.
This one is no different. We eat a lot of roasted or steamed cauliflower and I was looking for a new preparation when I stumbled across this beauty in my Google Reader.
Cheesy, comforting — it’s basically like vegetarian macaroni and cheese, just like Rebecca says! It’s also a delicious side dish, and the cheesiness of it all makes it appealing even to folks who don’t like vegetables 😉
1 (3-pound) head cauliflower, cut into florets
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg 3/4 cup freshly grated Gruyere, divided (can be replaced with cheddar)
1/2 cup freshly grated Parmesan
1/4 cup bread crumbs
– Preheat the oven to 375 degrees F and bring a large pot of water to boil; add the cauliflower and cook for 5-6 minutes, until its tender but still firm. Drain and set aside.
– In another medium saucepan, over low heat, melt 2 tbsp of butter. Add the flour, stirring constantly for 2 minutes, then pour the hot milk (I just heated it up in the microwave in a glass measuring cup) into the butter-flour mixture, and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened.
– Take the pan off the heat, and add 1 teaspoon of salt, the pepper, 1/2 cup of the Gruyere, and the Parmesan.
– Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top, and then spread the remaining 2/3 of the sauce evenly on top.
– Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top.
– Melt the remaining 2 tablespoons of butter, and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.