Recipe for Slow Cooker Shredded Beef Tacos with Spicy Slaw and Avocado It only makes sense that with my new slow cooker blog, I'm paying more attention to how people use their slow cookers year round. I'm finding lots of slow cooker recipes like these shredded beef tacos, which would taste just as good in the dead of winter as they did on a warm night last week. But one happy thing about cooking something like this when it's starting to get hot outside is that the slow cooker doesn't heat up the house for those hours that the meat is getting tender. I love the spicy slaw that comes with fish tacos, so I couldn't resist adding some of that to my tacos, along with a little avocado, and two of these tacos made a perfect dinner for me. I used a boneless chuck roast for the meat. I know some of you don't like to brown the meat when you're cooking it in the slow cooker, but I promise it makes a huge difference in the flavor. Here is how the meat looked in my slow cooker when it was done, swimming in sauce. Instructions: Printer Friendly Recipe
Panko Mozzarella Sticks! I first discovered panko bread crumbs back in 1999. Please don’t ask me how I know that; I just do. I remember vividly reading a recipe that contained panko bread crumbs, and I remember vividly that I was nursing my second baby, and I remember vividly that I was hormonal and desperate, and the next thing I knew I was ordering panko bread crumbs from some market in Chelsea that the magazine recommended. On the phone, of course, because although I had a computer at the time, I certainly wouldn’t have been cool enough to use it to order panko bread crumbs. Panko bread crumbs, in a word, are delicious. Panko are Japanese breadcrumbs, and are lighter and flakier than regular breadcrumbs. When I set out to make a recipe with panko bread crumbs, I started in the direction of something Asian/exotic. So guess what I did? Let me back up: my family LOVES fried mozzarella sticks. Here we go: Panko Mozzarella Sticks! Grab the panko breadcrumbs. You’ll need a bowl of flour… A couple of eggs… Oh! Yum!
Delicious Meliscious - a cooking blog by Melissa: Cheesecake Stuffed Strawberries Not being a fan of chocolate covered strawberries, I was happy to find these CHEESECAKE stuffed strawberries on The Novice Chef. You only need a few ingredients to put these together and they turn out to be quite impressive. Try them - you won't be disappointed! Ingredients:2 quarts of fresh Strawberries1 box Jello No Bake Cheesecake (I used this box mix and it came with the graham cracker crumbs. Directions:Wash the berries and hollow out the centers.
Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce: Can you EVEN believe I almost forgot to share with you this delicious baked pasta recipe? It was back in November when I made this pasta… and I remember the day perfectly… It was real sunny. My hair in a scrunchy, the stretchy grey comfy-pants are on, I was totally rocking the whole I-don’t-give-a-care-what-I-look-like-it’s-my-day-off look like nobody’s business. POW {that’s the sound it makes in my brain when a recipe happens}! Please don’t think I ran out and bought champagne. Butter a baking dish and set aside. On the large holes of your box grater; shred a cup of Pecorino Romano or Parmesan cheese. Season the ricotta with a little extra salt and pepper if you haven’t already. Combine half of the pecorino with the ricotta and set aside. Measure out 3/4 cup of champagne. Cook the pasta just short of al dente in salted water. Drain and spread them out onto a rimmed sheet pan or some parchment paper. Stuff each shell with some of the cheese and place them in your prepared dish. Ingredients:
A Doctor's Kitchen by Deborah Chud, MD | Grilled Shrimp with Smoky Barbecue Rub Healthy Shrimp recipe, Healthy Spice Rub, Healthy Tex-Mex recipe, Protein, Seafood recipe, Shellfish recipe STRATEGY SESSION: By featuring shrimp in this recipe, I automatically keep total fat, saturated fat, and calories low. Because, in my opinion, the flavor of olive oil would not be compatible with this dish, I use macadamia nut oil, the healthiest of all neutral culinary oils. The holidays exhaust me. The weather in New England becomes a challenge and everything bogs down. As I slog through the weeks between Thanksgiving and New Year’s, I notice that an increasing number of self-conversations begin “When this is over…” or “After the first of the year…”. At such times, I rely on recipes that require no thought and little effort. I get two kinds of satisfaction from this practice. Serving Suggestions: Without a doubt, my favorite accompaniment is black beans in almost any form. Note: This recipe is now exclusively available on Trufflehead, my healthy cooking app for iPhone and iPad.
My Mother’s Lasagna Quite awhile ago, I received an e-mail from Tiel, a regular reader of this little blog. Tiel asked if I could share a lasagna recipe. What Tiel wants, Tiel gets! As it happens, lasagna is a dish near and dear to my heart. When I was small, I had the pleasure of enjoying my grandmother’s lasagna on a regular basis. At a certain point, my grandmother stopped making lasagna as regularly. As with all great lasagna, my mother’s begins with fresh pasta dough. Once you have the pasta down, the next step is the tomato sauce. With the pasta and tomato sauce at the ready, the other key ingredient for a perfect lasagna is the cheese. My mother’s lasagna, for me, is the very best. Ciao! My Mother’s Lasagna Treasured family recipe. For the tomato sauce: For the pasta: Use the pasta recipe in my post about Tajarin. To assemble the lasagna: 1-1/2 to 2 cups freshly grated Parmigiano Reggiano 1-1/2 cups freshly grated mozzarellaPreheat the oven to 350 degrees F. Technorati tags: lasagna, pasta, tomato sauce
Pepperoni Pizza Puffs If I ask my kids what they want for dinner, there's a ninety percent chance they will say pizza. They love it, as most kids do. I guess I have an affection for it too, but we don't indulge too often. If I had to choose a favorite pizza, it would be the Hawaiian, but no one else in my household appreciates its flavors like I do, too bad for them. So when my kids came home from school and I had this afternoon snack waiting for them, they were pretty excited to be having pizza at 3 PM. These are the simplest, yummiest little bites. If you have a mini muffin pan you are good to go. Preheat oven to 375o. Stir the batter and divide among the mini-muffin cups. Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining 1 Tablespoon basil. Print Recipe Ingredients Directions Preheat oven to 375 degrees F.
Jennifer Segal: Broiled Salmon With Thai Sweet Chili Glaze This recipe is so simple and yet so elegant. Salmon fillets are quickly marinated in Thai sweet chili sauce, soy sauce and ginger and then broiled until caramelized on top. Begin by making the marinade. Set some of the marinade aside to use as a sauce at serving time, then add the salmon to the rest and marinate for one hour in the refrigerator. Line a baking sheet with aluminum foil and drizzle a bit of the marinade over the salmon fillets. Broil for 6-10 minutes, depending on the size and thickness of the fillets. Top with reserved marinade and scatter sliced scallions over top. That's all there is to it! Get the recipe for Broiled Salmon with Thai Sweet Chili Glaze
Easy Chinese Chicken Dumpling Recipe - Chinese Food Recipes|Chinese Food Cooking|Chinese Food Cuisine 1. Add 11-18oz.(300-500g) flour in a big basin, drizzle 1/2 cup of water in occasionally, use both of your hands to make dough, knead it for 5-10 minutes until smooth (P1). Cover with a wet cloth and let stand to rise for30-60 minutes. P12. Cut the dough widthways in half (P2), roll out each into long rolls of 2 cm.or 3/2-inch diameter (P3). 3. Cut each lengthways into small buttons (P4), then press them by your palm (P5). P87.
"What you give away you keep.": Fish in a Green Sauce (salsa verde) Here's something new, you probably don't notice me posting many seafood recipes that's mostly because it's one of the hottest topics these days and I haven't figured it out quite yet. Issues like over fishing, farmed fish vs. fresh and Canadian fish being shipped halfway across the globe for processing. Many of our fish mongers sell imported fish and if you want a good fish it is quite expensive, plus all they do is thaw out frozen fish at the "fresh fish counter" it seems. I once paid $22 for a small "fresh" fillet of grouper from a reputable fish monger. When I was little we had fish on our table from time to time, it was a bit of a ritual and usually my mother carefully flaked apart pieces to make sure none of us choked on bones. I love fish and seafood, simply grilled up with some lemon is all you need! Inspired by Annie Sibonney's recipe at the secret food society in Spain You're going to need a nice fresh bunch of parsley (chopped finely) Garlic Good olive oil Clam juice or stalk Flour