Category: Food

Shredded Beef Tacos

These shredded beef tacos are mouthwatering good! My husband drank the drippings and my 21 month old cleaned his plate. This is a great recipe to throw in the crockpot and not worry about it. Spend some time with your kids and assemble tacos when ready.

Ingredients:

  • Chuck Roast
  • 2 bottles of Angry Orchard Beer
  • Medium Yellow Onion chopped
  • 4 Garlic Cloves, peeled and sliced in fourths
  • 1 Tbsp. Cumin
  • 1 Tbsp. Brown Sugar
  • 1/4 tsp. Chili Powder
  • Kosher Salt and Ground Pepper
  • Olive Oil for searing
  • Crockpot and dutch oven

Instructions:

  1. Cut enough slits in roast for your garlic slices. Then push sliced garlic into slits.
  2. Liberally season both sides of roast with salt and pepper.
  3. Heat olive oil at medium – high heat in heavy bottom pan or dutch oven. I put enough olive oil into pan so that it covers the bottom.
  4. Sear roast on all sides and then remove to crockpot. Pour one bottle of Angry Orchard beer into the crockpot with roast.
  5. Pour the other bottle of Angry Orchard beer into pan. Scrape all the brown goodness off the bottom of your pan.
  6. Add chopped onions, cumin, brown sugar, and chili powder.
  7. Stir and let cook down for about 10 minutes or until mixture starts to thicken.
  8. Remove from heat and add to crockpot.
  9. If pushed for time set crockpot on high for 6 hours, which is what I did. If you have the time I’d go low and slow.
  10. When finished, remove roast to a bowl and shred it with a fork. Add the juice. We do this so you can assemble tacos at your table.

We also use La Tiara Authentic Mexican taco shells. They are thin taco shells so assemble one at a time (with meat on top) so they don’t get soggy. We really prefer the flavor of those taco shells but you can use any. Use a fork to pull meat out of bowl as well to keep tacos from getting soggy.

We added sour cream, shredded colby jack cheese, cilantro, and home-ade guacamole to complete our tacos. We usually add salsa but didn’t do that with these. The flavor is just to good on their own!

Liberally salt with kosher salt and ground pepper. Put slits in meat for the garlic.

Get a good sear on all sides of meat.

Add Angry Orchard beer to pot after you’ve removed the meat to crockpot. Scrape the brown off the bottom.

Cook down the beer, onions, and spices until thickened. Doesn’t it look delicious?

The roast is sufficiently drunk now. Time to shred the meat.

YUMMY!!!

Mojito Madness

It was a beautiful weekend and all I could think was summer is almost here. Nothing screams summer to me more than a Mojito. Since I’ve been pregnant the last two summers, I’ve had to drink them minus the rum. You’d be surprised that it tastes almost as good alcohol free. So for all you pregnant ladies here is your refreshing drink to replace the same old glass of water in the summertime. If you’re not pregnant, bring on the rum!

Try it.

Mojito Ingredients:

  • 1/2 – 1 lime  (depends how much you like lime. I went with 1)
  • 2 tsp – 4 tsp. sugar  (depends on your sweetness level)
  • Club Soda  (I prefer Schweppes)
  • 8 Large mint leaves
  • 2 oz Rum  (omit the rum if you want alcohol free, trust me, it’s still good)
  • Ice
    Also need:
  • Cocktail shaker  (bottom only)
  • Muddler

Directions:

  1. Halve and quarter your lime and place in your glass.
  2. Remove your mint leaves from stem and place in glass.
  3. Add your sugar.
  4. Muddle these three ingredients together.
  5. Add your ice to fill the glass.
  6. You can add your rum at this point if you choose.
  7. Fill your glass with club soda.
  8. I pour my mojito from my glass to bottom of shaker and back a few times until blended together well. (Don’t shake in shaker)
  9. I slice a lime and add to glass just to make it look pretty.

Yummy and Enjoy!

Bourbon Mint Marinated Pork Tenderloin

What a great weekend we had for grilling out. This mint bourbon marinade is one of the best recipes my husband has put together. We frequently use this on pork tenderloin and salmon. It was hard to get a recipe down because my husband never measures out his ingredients. Hope you enjoy this as much as we do.

1 or 2 Pork Tenderloins

Marinade:

  • 1/3 cup Olive Oil
  • 1 tsp. kosher salt
  • 1/4 tsp. ground pepper
  • 1 or 1 1/2 tsp. low sodium soy sauce
  • 1/4 cup bourbon (Jack Daniels or Woodford Reserve)
  • 1/2 cup brown sugar
  • 1 1/2 cup mint leaves
  • 4 chopped garlic gloves

NOTE: We grilled ours on the Big Green Egg with indirect heat at 400 degrees.

For the oven:

  1. In a blender, combine all marinade ingredients. Blend for 1 minute or until mint and garlic are blended well.
  2. Pour marinade over pork in a shallow baking dish. Move the pork tenderloin around to make sure it all gets covered.
  3. Let marinate for at least a half an hour.
  4. Heat Big Green Egg to 400 degrees or get your grill going.
  5. Grill for approximately 20 minutes. I prefer to grill pork tenderloin until internal temperature is 145 degrees. This allows for the pork tenderloin to still be slightly pink and stay moist. Adjust your grill time accordingly. Let the pork tenderloin rest for a few minutes before slicing.
  6. While the pork tenderloin is grilling, bring marinade up to a boil in a pan. Reduce heat and simmer. This can then be drizzled over finished pork.

Can’t go wrong with bourbon!

We served our pork tenderloin with carrots and parsnips that we sautéed in a pan with olive oil.

Top Ten things you must stock in your kitchen

  1. Garlic: If I run out of garlic I feel naked in the kitchen. We use garlic in almost everything. Yes, in a pinch, you can use garlic powder but fresh garlic is preferable.
  2. Kosher salt and fresh ground pepper: I know it’s actually two things but I feel they go hand in hand.
  3. Extra Virgin Olive Oil: This is another thing we can’t live without. We cook everything with olive oil. We use it to sauté, make sauces, dressings, and well pretty much everything in our kitchen gets touched with EVOO.
  4. Onion: Ok, I am not a fresh cut onion gal. I am even shocked that I am at the point of including it on this list. If you feel as opposed to onions as I did, really give them a try. When an onion is cooked down in a dish it adds such depth of flavor. I think you can almost do an injustice to some sauces without it.
  5. Broth: Go for the low sodium Chicken or Beef broth. I have substituted one for the other in a pinch. If you were to have just one, go for the chicken broth. If you feel like you have extra time (hahaha) and want to make your own, go right ahead. If I do happen to save chicken stock it gets shoved to the back of the fridge never to be seen or heard from again.
  6. Lemon and lime: Yes, I did it again with two things. I’ll just call this the citrus category. I learned something recently about lemons and through practice have found it to be true. Don’t forget about the zest of the lemon. There is more flavor in that zest than the juice. The zest can really enhance your dish.
  7. Tomatoes: Personally, I love tomatoes. I could eat them like a piece of fruit. There is nothing like a real garden tomato. Tomatoes are great to cook down for spaghetti sauce and stew. I usually have fresh and the no sodium, whole, canned Roma tomatoes.
  8. Wine Ok, maybe this should have been at the top of the list, haha. Red and white go well in quite a few dishes. Anytime I make stews or braised meat I always include red. Sometimes I even throw it into spaghetti sauce. White wine can be used in chicken dishes and some fish dishes as well. Let’s be real, the best part is you get to drink it while you are cooking. Can’t beat that.
  9. Fresh herbs: I was going to put specific ones but I know everyone has their favorite. My three are fresh basil, thyme, and oregano. I can’t live without basil in the summer. I use Oregano in spaghetti sauce and even to sprinkle on a sandwich. Thyme is great with chicken. One thing I did discover about Rosemary recently is that I only prefer it roasted in the oven or sautéed in oil so it gets crunchy. Try this if you think plain rosemary is to overwhelming. Have your favorite on hand.
  10. Cheese: Not the shredded cheese but actual blocks of good cheese. Our new favorite is Parmesagn/Reggiano

Short Ribs

Thin Short Ribs

Snow falling, fire going, and short ribs cooking away in the oven. To me, there is nothing better on a cold day than braised meat or stew. If you’ve never tried short ribs, I highly recommend them! My husband and I love to cook. For me, it’s a much harder task to accomplish with two babies needing attention.

First, I highly suggest a dutch oven. Yes, you can spend a couple hundred dollars and more. I chose to try a cheaper version at Sams club and so far it’s paid off. The use of the dutch oven is a pretty easy way to infuse a lot of flavor into meat or poultry.

So, this is what you need. If you don’t have the exact ingredients it’s OK, I’ve put the alternatives I’ve used.

TIP: I always add red wine to red meat. You can’t go wrong.

Ingredients:

  1. Kosher Salt and ground pepper
  2. 5 diced garlic cloves (depends on size)
  3. Tomatoes (8 Roma or 2 regular, whichever you prefer)
  4. 1/2 to 1 diced yellow onion (up to you)
  5. 2 cups of beef or chicken stock
  6. 1-2 cups of Red Wine (I prefer Cabernet Sauvignon, but I have used others in a pinch)
  7. I also crisped up a little Prosciutto to put on top but it’s not needed

Directions:

    1. Place your rack on the lowest level in oven and preheat to 350.
    2. Season short ribs on both sides with salt and pepper. Cover bottom of dutch oven with olive oil.
    3. On medium-high heat sear off short ribs on all sides. Remove to a plate. Put in diced onions and cook down for a couple minutes. Add garlic to the pot and cook for just a minute to infuse the flavor. Pour in a cup of wine…or more! Use a wooden spoon to scrape up the brown goodness on the bottom of pan. Place in short ribs, tomatoes, and your stock. Cover and place in the oven. For the thin short ribs that I used you can cook for a couple hours. If you use the thick short ribs I’d cook for 2 1/2 hours.

I served the short ribs with mashed potatoes and snap peas. The short ribs were also paired with 337 Cabernet Sauvignon 2010.

Yummy!