Crock Pot Carne Asada
Ingredients:2 1/2 pounds lean stew meat (I used beef shoulder roast)
2 Tbsp chili powder (I used 1 Tbsp chili powder, 1/2 Tbsp ancho chili powder, and 1/2 Tbsp cayenne pepper)
1 Tsp ground cumin
1 Tsp salt
2 Tsp minced garlic
Juice of 1 fresh lime
12 oz dark beer or beef broth (I used beef broth)
2 fresh jalapeño peppers, chopped
1 small onion, cut into eigths
1 Tsp dry oregano
In a ziplock bag combine the chili powder, cumin, salt, minced garlic, and lime juice until blended. Put meat in ziplock bag and marinate in the refrigerator overnight. In the morning, put the meat in the crock pot, along with the beer/beef broth, onion, jalapeño peppers, and the oregano. Cover and cook on low setting for 6 to 8 hours, or on high setting for 4 to 6 hours. Shread meat with two forks and serve with your favorite garnishes in flour tortillas.
Monday, February 21, 2011
Snow Ball Cookies
Ingredients:
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all purpose flour
3/4 cup pecans finely chopped
1/4 teaspoon salt
powdered sugar
Heat oven to 400.
Mix butter, powdered sugar and the vanilla.
Stir in flour, nuts and salt until dough holds together.
Roll into one inch balls. Place one inch apart on an ungreased cookie sheet.
Bake until set, not brown. 10-12 minutes. Roll in powdered sugar while still warm.
Cool off and roll into powered sugar again.
Makes 4 dozen cookies.
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all purpose flour
3/4 cup pecans finely chopped
1/4 teaspoon salt
powdered sugar
Heat oven to 400.
Mix butter, powdered sugar and the vanilla.
Stir in flour, nuts and salt until dough holds together.
Roll into one inch balls. Place one inch apart on an ungreased cookie sheet.
Bake until set, not brown. 10-12 minutes. Roll in powdered sugar while still warm.
Cool off and roll into powered sugar again.
Makes 4 dozen cookies.
Chocolate Pretzel Sticks
1 package of pretzel rods
1 package of milk or semi-sweet chocolate chips
sprinkles, crumbled cookies (oreos)
Melt chocolate in double boiler, use spoon to put chocolate on pretzels and roll in sprinkles or cookies. Place on wax paper to cool. Easy to store in fridge or freezer.
1 package of milk or semi-sweet chocolate chips
sprinkles, crumbled cookies (oreos)
Melt chocolate in double boiler, use spoon to put chocolate on pretzels and roll in sprinkles or cookies. Place on wax paper to cool. Easy to store in fridge or freezer.
Sunday, January 9, 2011
Crock Pot Carne Asada
I love using the crock pot to cook....Not only does it make cooking dinners super easy....but I love how tender the meat gets.
Ingredients:
2 1/2 pounds lean stew meat (I used beef shoulder roast)
2 Tbsp chili powder (I used 1 Tbsp chili powder, 1/2 Tbsp ancho chili powder, and 1/2 Tbsp cayenne pepper)
1 Tsp ground cumin
1 Tsp salt
2 Tsp minced garlic
Juice of 1 fresh lime
12 oz dark beer or beef broth (I used beef broth)
2 fresh jalapeño peppers, chopped
1 small onion, cut into eigths
1 Tsp dry oregano
In a ziplock bag combine the chili powder, cumin, salt, minced garlic, and lime juice until blended. Put meat in ziplock bag and marinate in the refrigerator overnight. In the morning, put the meat in the crock pot, along with the beer/beef broth, onion, jalapeño peppers, and the oregano. Cover and cook on low setting for 6 to 8 hours, or on high setting for 4 to 6 hours. Shread meat with two forks and serve with your favorite garnishes in flour tortillas.
Ingredients:
2 1/2 pounds lean stew meat (I used beef shoulder roast)
2 Tbsp chili powder (I used 1 Tbsp chili powder, 1/2 Tbsp ancho chili powder, and 1/2 Tbsp cayenne pepper)
1 Tsp ground cumin
1 Tsp salt
2 Tsp minced garlic
Juice of 1 fresh lime
12 oz dark beer or beef broth (I used beef broth)
2 fresh jalapeño peppers, chopped
1 small onion, cut into eigths
1 Tsp dry oregano
In a ziplock bag combine the chili powder, cumin, salt, minced garlic, and lime juice until blended. Put meat in ziplock bag and marinate in the refrigerator overnight. In the morning, put the meat in the crock pot, along with the beer/beef broth, onion, jalapeño peppers, and the oregano. Cover and cook on low setting for 6 to 8 hours, or on high setting for 4 to 6 hours. Shread meat with two forks and serve with your favorite garnishes in flour tortillas.
Super easy oven baked spare ribs
My friend found this recipe on http://www.cookingforengineers.com. We went and played poker at her house one night and she made these...I was quite impressed! The meat was falling off the bone and it was oh so juicy! Here's what the website said:
For pork ribs that literally fall off the bone, I use an oven to slowly cook the ribs.
The recipe is quite simple: mix 18 oz. of barbeque sauce (1 bottle) with 1/2 cup orange juice. Pour into a 9x13 pan. Place ribs in pan and flip using tongs so ribs are coated. Cover tightly with aluminum foil and bake in a 300°F oven. Total cooking time can be as short as 2 hours or as long as 4 hours. Flip ribs over halfway through cooking.
Cooking the ribs for 2 hours will result in meat almost falling off the bones. If you cook for four hours, the ribs may be hard to lift out of the pan because the meat will be on the verge of falling off the bones under slight pressure. The cartilage will also be soft and practically melt in the mouth.
After the ribs are done cooking, remove th aluminum foil and continue to cook for about 10 min. per side to thicken the sauce.
The recipe is quite simple: mix 18 oz. of barbeque sauce (1 bottle) with 1/2 cup orange juice. Pour into a 9x13 pan. Place ribs in pan and flip using tongs so ribs are coated. Cover tightly with aluminum foil and bake in a 300°F oven. Total cooking time can be as short as 2 hours or as long as 4 hours. Flip ribs over halfway through cooking.
Cooking the ribs for 2 hours will result in meat almost falling off the bones. If you cook for four hours, the ribs may be hard to lift out of the pan because the meat will be on the verge of falling off the bones under slight pressure. The cartilage will also be soft and practically melt in the mouth.
After the ribs are done cooking, remove th aluminum foil and continue to cook for about 10 min. per side to thicken the sauce.
Roasted Red Onions with Butter, Honey, and Balsamic Vinegar
This dish goes wonderfully with the Roast Prime Rib of Beef with Horseradish Crust. I wasn't actually too sure how this dish would turn out. I was very skeptical about it. But in the end I'm glad I made them. The onions turned out quite tasty!
Ingredients:
6 tablespoons butter
3 tablespoons balsamic vinegar
1/2 cup honey
1/2 bunch fresh thyme
Salt and freshly ground black pepper
4 red onions, halved
Preheat the oven to 350 degrees F.
Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
Yield: 6 servings
Scalloped Potato Gratin
This dish goes wonderfully with the Roast Prime Rib of Beef with Horseradish Crust. Because I had a lot more company coming over....I added an extra potato...but this ended up being so good that I should have doubled the recipe. As I was preparing this, I felt like the amount of Parmesan indicated in this recipe was not enough....So I basically added more.
Ingredients:
1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter
2 russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling
Preheat the oven to 375 degrees F.
In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
Yield: 4 to 6 servings
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