Ridiculously Easy Shredded Beef

The meat was thawed, but I just wasn't motivated to make our favorite Beef Stew. So I threw it in the crock-pot at around 2:00. By 6:30, we were all devouring the easiest, most mindless after-thought of a dinner ever. 

Ridiculously Easy (and versatile!) Shredded Beef

2 pounds cubed chuck meat for stew
salt and pepper
1/2 cup barbecue sauce- the finished product did not end up tasting overwhelmingly like barbecue
1/2 cup water

Combine ingredients in crock-pot. Cover and cook on high 4 hours, until tender when pierced with a fork.
After 4 hours, remove meat from crock-pot with a slotted spoon. Add to the bowl of a Kitchen-Aid mixer fitted with the paddle. Mix on low speed until meat is shredded.

Serving ideas-
*Scoop into a hot dog or hamburger bun. Top with more barbecue sauce, ketchup, or mustard.
*Use for a taco or taquito filling, or top nachos with it!- I used it for nachos at lunch today and will definitely try it in taquitos soon!
*Stuff a baked potato with the shredded beef and top with cheese! YUM.

Creamy Chicken with Biscuits

In an effort to keep the house cooler than 81 degrees, I've been trying to use the oven a bit less these days.  So when I rediscovered this crock-pot recipe, I jumped at the chance to make it (though I admit, it does require the oven for the biscuits).  While my picky boys will not eat chicken pot pie, they both gobbled up their chicken and biscuits.  As did I, friends.  As did I.  

Creamy Chicken with Biscuits

adapted from Real Simple Magazine, March 2011

4 carrots, cut into 1-inch lengths
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup all-purpose flour
1 1/2 pounds  boneless, skinless chicken thighs (about 8) I used 4 boneless, skinless chicken breasts
kosher salt and black pepper
1 cup low-sodium chicken broth
6 (store-bought or Easy Drop Biscuits; see recipe), split
1 cup frozen peas
1/2 cup heavy cream

In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with 1 teaspoon salt, and ¼ teaspoon pepper. Add the broth.
Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours.
Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).

2 cups all-purpose flour, spooned and leveled
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup whole milk

Heat oven to 400° F. In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened. (I do this all by hand.  I don't have a food processor.)
Drop 6 large mounds of the dough (about ½ cup each) onto a baking sheet. Bake until golden, 18 to 20 minutes.

Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
When it was time to serve, I thought the sauce was too thin and soup-like, so I took a good portion of it, put it in a saucepan, boiled it down and reduced it significantly.  Then I added it back to the chicken and vegetables.  
To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.

Chili Chicken Tacos

This has quickly become a weeknight favorite. I don't use my crockpot often enough, but every time I do, I think, "Why don't I do this more often?"

These are fall-apart tender and full of flavor. I've tried them in soft tortillas and crunchy shells. Crunchy is definitely the way to go.

Makes a great taco salad the next day, too.

Slow-Cooker Chili Chicken Tacos

From Everyday Food, October 2008



2 pounds boneless, skinless chicken thighs (about 6)
4 garlic cloves, thinly sliced
1/2 cup prepared tomato salsa, plus more for serving (optional)
1 to 2 tablespoons chopped canned chipotle chiles in adobo
1 tablespoon chili powder
Coarse salt and ground pepper
8 hard corn taco shells
Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).

Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

Helpful Hint
Oven method: preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until chicken is fork-tender, about 2 hours. Proceed with step 2.

Mom's Chicken Tortilla Soup

This was my favorite soup growing up. My mom would make a ton of it in the crock-pot and it would last all week. Once my appetite came back during my first pregnancy, I made a big batch and ate nothing else for a week.
And how is it that soup just keeps getting better the more you reheat it?

Chicken Tortilla Soup
Saute the following together:
2 tbs canola or olive oil
4 oz can chopped green chilies
1/2 tsp garlic powder
1 medium onion, chopped

Combine in crock-pot:
4 cups chicken broth
15oz can diced tomatoes
15 oz can tomato sauce
1 cup water
23 oz can Ranch Style Beans (drained)
1/4 tsp cumin
1/2 tsp chili powder
1 tsp instant beef bouillon
2 tsp instant chicken bouillon

Mix together in small bowl then add to soup:
2 tbs corn starch
1/2 cup water

Add sauteed mixture to soup, then add:
1 cup frozen corn
2 cups cooked chicken

Cook on high 4 hours, or on low 6-8.
Garnish with cheese, sour cream; serve with tortilla chips

Crock Pot Lasagna

Well, this is certainly the easiest lasagna you'll ever make. And, if you're not a huge fan of ricotta (like me), this is one of the tastiest lasagnas you'll ever make as well. This is my new favorite pot-luck recipe.

(photo by Everyday Food Magazine)

Slow-Cooker Sausage Lasagna From Everyday Food Magazine

Serves 8
1 pound Italian pork sausage, casings removed
1 pound ground beef sirloin
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 garlic cloves, minced
Coarse salt and ground pepper
1 can (6 ounces) tomato paste
1 can (28 ounces) crushed tomatoes in puree
9 lasagna noodles
2 cups shredded part-skim mozzarella (8 ounces)

In a 5-quart Dutch oven or heavy pot, cook sausage and beef over medium-high, breaking up meat with a spoon, until no longer pink, 4 to 6 minutes. Add onion, carrots, and garlic; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste, then tomatoes; bring to a boil, and remove from heat.
Spoon 2 cups meat mixture into bottom of a 5- to 6-quart slow cooker. Layer 3 noodles (breaking them as needed to fit), 2 cups meat mixture, and 1/2 cup cheese; repeat with two more layers (refrigerate 1/2 cup cheese for topping).
Cover slow cooker, and cook on low, 4 to 6 hours. Sprinkle lasagna with 1/2 cup cheese. Cover until cheese has melted, about 10 minutes.

Helpful Hint
To fit lasagna noodles into a round slow cooker, break off corners as needed. You don't have to precook the noodles. When the lasagna's done, they'll be ready, too.

Steak a la Chicana

I remember my Aunt Mae making this spicy dish for large family gatherings. It was so hot, it often made me cry, but at the same time, it's so stinkin' good. I usually use just 5 peppers and remove all ribs and seeds. So great on a cold night (or any other night, for that matter).

1 (1 1/2- 2 lb) round steak
1 onion, chopped
2 cloves garlic, minced
5-10 jalapeno peppers, minced
1 tsp salt
1/2 tsp pepper
1 large can stewed tomatoes
3-4 small cans tomato sauce
2-3 tomato cans of water

Cut steak into bite sized pieces and brown in 3 qt. pan. Add onion, garlic, and peppers; cook just until brown. Add remaining ingredients and simmer 4-6 hours (I do this step in the crock pot and let it cook all day). Serve over rice.