Slow Cooker: Chicken Carnitas Tacos

Happy Spring to everyone! Yesterday, on the official first day of spring, our weather started out with heavy rain and gray skies. Then, the wind kicked up and blew the clouds and rain away to reveal beautiful blue skies and sunshine! The pops of color from the spring flowers, amidst the lush green landscape we are so accustomed to in Seattle, is so much more astounding when the sunlight hits it just right.

Oh, spring! We are ready for you…flowers, longer days, warmer weather cocktails (I’m craving a Dark and Stormy badly these days!), grilling, Easter egg hunts, and basketball!!! Who else is excited for the official start of March Madness today??! My loyalty lies with two teams. First and foremost, my alma mater, the Davidson Wildcats who play Marquette this afternoon (Go Cats!!!) and despite being such a small school nearly always score a spot in the Big Dance! And, the Florida Gators who play their first game on Friday evening…Go Gators!!!

Today is quite the perfect day for the slow cooker to cook your meal and to have it ready to be eaten right when you get home from work, when you’re ready to sit for several hours on the sofa watching all the madness of the games and updating your brackets! This chicken is really good! I prepped it the night before, cutting the onions and peppers and rubbing on the spices, then placed all of the ingredients in the slow cooker and popped it right into the refrigerator until the next morning. I started the slow cooker right before I left for work and when I got home the chicken was fragrant and very tender- I shredded it with a fork. And, it makes enough to have this same meal twice or to use the leftover chicken in a salad or on nachos! If you double the batch,you could even freeze half, which I love to do. A freezer full of stacked ziplocs filled with sauces or shredded meats makes my heart happy!

Slow Cooker Chicken Carnitas Tacos
adapted from Eat, Live, Run

Ingredients:

1 1/2 lbs chicken breasts

1 yellow onion, chopped

1 red bell pepper, chopped

1 jalapeno, seeded and chopped

4 cloves of garlic, minced

for spice rub—

2 tsp chili powder

1 tsp cumin

1/4 tsp garlic powder

1/4 tsp cayenne pepper

1 tsp salt

for serving—

corn tortillas

avocado slices

shredded sharp cheddar cheese

your favorite salsa

limes

Directions:

Mix together all spices in a small bowl. Rub the spices all over the chicken. Then, place the chicken on the bottom of the slow cooker.

Cover the chicken with the chopped onions, pepper, jalapeño pepper, and garlic. If you are prepping ahead, place in the refrigerator until the next morning. When you are ready to start cooking, turn heat on LOW and cook for 8 hours.

After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred.

To serve, heat your corn tortillas in a skillet on the stove or in a toaster oven on 200 degrees. Spoon some carnitas on a tortilla then top with salsa, avocado, cheese, and a squeeze of lime.

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Enchiladas

Sometimes, you just want a tasty, spicy, cheesy dinner. Something warm, something familiar. Well, this is that dish. It’s really good. Really, really good. And, the leftovers might even be better than what is eaten the day it’s cooked.
I usually make these enchiladas with shredded chicken, but I think the ground turkey wins hands down! We just had them with chips and salsa and avocado slices, but I think they might be a enough on their own (or maybe I just filled up on too many chips when cooking dinner!).

Easy Ground Turkey Enchiladas

Ingredients:
6 flour tortillas
8 oz Enchilada Sauce- we used Trader Joe’s which is nice and spicy
1/2 large yellow onion, chopped
1 medium red pepper, chopped
1 1/2 lbs ground turkey
3 cups Pepper Jack cheese
salt, cayenne pepper, garlic powder, and cumin to taste
salsa
avocado slices

Brown ground turkey on medium-high heat. Add salt, cayenne, garlic powder, and cumin to taste. Add onion and red pepper and cook until softened- about 10 minutes.

Pour 4 oz of enchilada sauce on the bottom of a 9×13 casserole dish.

To assemble enchiladas, lay out the flour tortilla and put just under 1/2 cup of the turkey and veggies down the middle. Add 3 tablespoons of cheese on top. Roll the tortilla by folding in the ends first, and place in the baking dish seam side down. Continue until you have finished using all of the meat. We made our enchiladas on the bigger side, so this amount of filling only made 6 enchiladas with a small amount leftover for a plain Jack- sized burrito. If you like them skinnier, you may need 10-12 tortillas.

Pour the remaining enchilada sauce on top of the tortillas. Then, sprinkle the remaining cheese on top. Cook for about 20 minutes, or until the sauce is bubbling and the cheese is a golden brown. Serve with salsa and avocado slices.

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Slow Cooker Night: Balsamic Roast Beef

I think I’ve been upfront with my love of the slow cooker. I try to use it frequently, especially in the winter, for rich, hearty meals that are warm as soon as you are ready to eat them.

This recipe for tender roast beef beautifully seasoned with a balsamic vinegar gravy will most certainly be added to the slow cooker weekly rotation. I love it when I cook a meal, especially one that is simple to prepare, and my family loves it. This is one of those meals- David went back for seconds (and thirds and maybe even fourths!) and, after some convincing that he would be big and strong like Superman if he ate his protein, Jack even seemed to like it (and he doesn’t usually like meat).

This recipe doesn’t even require you to brown the roast before putting it in the slow cooker. All you do is put the roast and the combined liquid ingredients and garlic into the slow cooker…It really is that simple!

I hope your family enjoys it as much as we did!

Balsamic Roast Beef
adapted from Add a Pinch

INGREDIENTS
2 pound boneless beef round roast
1 cup beef broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
5 cloves minced garlic

DIRECTIONS
Place roast beef into your slow cooker. In a 2-cup measuring pitcher, mix together all remaining ingredients. Pour over roast beef and then start your slow cooker- cook 7 hours on low heat.

Once roast beef has cooked, remove from slow cooker with tongs onto a serving dish. Shred the meat using two forks and then ladle ¼ – ½ cup of gravy over the roast beef.

Store remaining gravy in an airtight container in the refrigerator for another use. I plan to use it for a dinner of portobello mushrooms stuffed with spinach and mozzarella cheese…mmmmm!

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Veggie and Grain Night: Quinoa Veggie “Fried Rice”

Boy, it’s been a while since I’ve shared a recipe here. I’ve been cooking (promise.)!

Lately, I’ve had been using a self-made template to create our weekly dinner menu. Instead of having a free-for-all with each day, I’ve decided to incorporate certain menu themes weekly. So, each week we have a slow cooker night, an egg night, pizza night, salad night, and a veggie and grain night. I leave two nights open for going out, leftovers, or recipe inspirations. And, with this type of template, I have direction in the menu planning, but can also be as creative as I want to be.

Last week, for our veggie and grain night, I made quinoa “fried rice”.
I love fried rice- it’s usually one of my choices when we order out for Chinese food- there’s just something about the way the flavors meld together to create a perfectly satisfying dish, but, I don’t often make it because it doesn’t seem that healthy. Using quinoa instead of rice, however, boasted the protein and reduced the carbohydrates, creating a perfectly satisfying AND healthy dish.

Quinoa Veggie “Fried Rice”
adapted from Damn Delicious

INGREDIENTS
2 tablespoons olive oil, divided
2 large eggs, beaten
2 cloves minced garlic
1 small onion, diced
8 ounces sliced cremini mushrooms
1 head broccoli, cut into florets
1 zucchini, chopped
1/2 cup frozen peas
3 cups cooked quinoa
1 teaspoon grated ginger
3 tablespoons soy sauce
2 green onions, sliced
Sriracha, for serving

DIRECTIONS
Heat 1 tablespoon olive oil in a medium skillet over low heat. Pour in eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.

Heat remaining 1 tablespoon olive oil in a large pot over medium high heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 3 minutes.

Add mushrooms, broccoli, zucchini, and peas. Cook, stirring constantly, until vegetables are tender, about 10-15 minutes.

Add cooked quinoa. Cook, stirring constantly, until heated through, about 2-3 minutes.

Add ginger and soy sauce, and gently toss to combine. Cook, until heated through, about 2 minutes.

Remove from heat. Stir in green onions and eggs.

Serve immediately, drizzled with Sriracha hot sauce, if you like it spicy.

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Slow Cooker Pork Chili Verde

Tonight’s Menu: Pork Chili Verde in Flour Tortillas, Tomato and Avocado Salad

I’ve blogged about this dish before, but it’s a staple in our home and as the days get cooler and shorter, we will be turning to meals like this more and more to warm us instantly as we come home from school and work. It doesn’t hurt that it makes the whole house smell marvelously of garlicky, meaty goodness…and, it’s the easy dinner meal you’ve ever prepared! The leftovers keep well and go nicely atop mixed greens for work lunch salads.

Ingredients:
1-2 lb. boneless pork loin
1 jar of salsa verde
4-6 medium sized garlic cloves, pureed

Directions:

Put the pork loin in the slow cooker and pour 1 jar of green salsa over the meat (we always use Trader Joe’s salsa verde, but any green salsa will work). Then, crush 4 – 6 cloves of garlic over the meat. Walk away and let it cook 8 hours over low heat.

The meat will fall apart with the touch of a fork. Shred and place on warmed flour tortillas, topped with creme fraiche. Serve alongside a tomato and avocado salad.

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Rustic Chicken Salad

Today’s nap time goal: Shred leftover rotisserie chicken, make salad dressing, slice sweet peppers

Tonight’s menu: Coconut Curry Tomato Soup, Rustic Chicken Salad, Good Bread (recipe to come!), Crisp White Wine

We started a Monday dinner routine this summer of having a rotisserie chicken from Whole Foods along with various vegetable sides and usually some roasted sweet potatoes. It makes for an easy Monday night dinner and gives me an excuse to go to Whole Foods weekly to purchase all of the yummy things that we like especially from there.

Typically, I’m the one to gobble up all of the leftovers from the chicken as it sits atop my salad lunches for the week alongside any leftover vegetables. But, sometimes I feel like sharing and being creative with the leftover chicken. Tonight is one of those times. And, this salad is scrumptiously delicious and share-worthy. Pair it with the tomato soup and a slice of good bread and you have yourself a perfect meal to bridge the transition between the seasons.

Rustic Chicken Salad
adapted from a salad seen on Farmhouse Table
Ingredients:
leftover rotisserie chicken (save the juices and drippings)
1 large bag of arugula
3 small pears, sliced thin
4 medium sweet peppers, seeds removed, then slivered
1/8 cup slivered almonds
1/8 cup sunflower seeds
1 shallot, minced
juice of 1/2 lemon
2 tablespoons balsamic vinegar
1 tablespoon whole grain mustard
1/3- 1/2 c. olive oil

Directions:
Gently combine shredded chicken, arugula, pears, peppers, almonds, and sunflower seeds in a large bowl. Place shallot, lemon juice, vinegar, mustard, drippings from chicken, and olive oil in a small pitcher and whisk vigorously to combine. Right before eating, add dressing to salad and toss until well coated.

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Coconut Curry Tomato Soup

Tonight’s menu, a bridge between Summer and Fall: Coconut Curry Tomato Soup, Good Bread with Butter, Rustic Chicken Salad (recipe coming Monday), Crisp White Wine

I’ve been holding on for dear life. As I hear other people wish for the shortened days of Fall to grace us with her beautiful colors and slight chill, I wince and hope that their wishes don’t come true. I’m not being mean, I’m just not ready. Not yet.

This is the first year for as long as I can remember that I have not been ready for what has steadfastly been my favorite season. You see, in Seattle, we wait and wait (and wait) for the long days of summer. For the blue skies and sunshine. For the temperatures that range mostly between 55 and 80 degrees. For the dry weather. And, when summer finally arrives, it’s too perfect. It’s “pinch me, I must be dreaming” good. It’s “I will never leave this area from July until October” good. And, I’m not quite ready to let it go…

But, Fall. She’s knocking on the door, wanting to settle in. The leaves are slowly starting to turn to vivid shades of red and orange and yellow. The blue of the sky is shifting to what I have always referred to as Autumn Blue. The daylight is taking its time to greet us in the mornings, making my very early runs glorious under a dark sky of moon and stars. There is a delicate chill in the air. Summer lingers, but Autumn, I can tell that she’s just around the bend.

I’m anticipating the smell of firewood burning, the feel of layers and the aroma of wool, earlier and cooler evening walks, cozy blankets piled on our couches, baskets filled with pears and apples, pumpkins finding new homes on front steps right next to colorful potted mums, and the tastes of warm, Autumnal food. In our home, Fall means more slow cooker meals with the smells of warmed meat traveling from our kitchen to greet us at the front door as we return home from work and school. More baked goods. Yes, many more baked goods. Soups simmering on the stove for hours and then being eaten half by spoon, half by the bread that has been dunked in the bowl to soak up the flavors. Warm foods, more hearty foods to help transition us into the new season and to make the sting of the close of summer a bit more tolerable.

To help bridge the transition from Summer to Autumn, try this tasty soup that has just a hint of spice from the cayenne pepper and curry, yet the cool of coconut milk. It will have you grabbing a second slice of buttered bread so you can keep dunking…and, if you are like me, perhaps, it will actually make you excited to feel Autumn’s chill.

Coconut Curry Tomato Soup
adapted from a recipe of Heidi Swanson’s on 101 Cookbooks
Ingredients:
4 tablespoons unsalted butter
1 large yellow onion, thinly sliced
1 teaspoon Kosher salt
2 teaspoons red curry paste
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 (28-ounce) cans whole tomatoes, at least one fire-roasted
1 14-ounce can light coconut milk

Directions:

In a large pot over medium low heat, melt the butter. Add the onions and cook, stirring occasionally, until the onions soften up – 10 minutes or so. You may get a bit of browning, but I think this just adds depth to the soup.

Stir in the curry paste, cumin, and cayenne pepper, and cook just until the spices are fragrant- about 30 seconds or so. Stir in the tomatoes with the juices from the cans, the can of coconut milk, and 4 cups of water. Simmer for as much as time allows, but at least for fifteen minutes- I simmered it about 1 1/2 hours- then pour (taking care not to splash!) into a blender to puree until smooth (you may have to do this in batches). Add back to the pot and continue simmering on low until you are ready to eat.

This soup is great served simply with a slice of good bread, a sprinkle of sharp cheddar cheese, and a large torn leaf of fresh basil.

Happy eating and Happy nearly Fall!

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Ravioli with Arugala and Olives

We made this pasta dish after we all arrived home from long days at work and school stumbling into our dark house, shedding our scarves, hats, and coats, throwing our empty lunch bags onto the counter, and gathering in the kitchen for dinner prep. I began chopping as the ravioli boiled in a large pot. Jack got in a few dances to “Farmer in the Dell” and “Oh, Susanna” playing from his farm magnet on the refrigerator, we poured 2 glasses of red wine, and all three of us were happily sitting around the table by 6 o’clock enjoying a delicious plate of pasta.

The arugula brings the perfect addition of green and the olives and feta provide just enough salt and tang to brighten the dish. This is really yummy…a perfect weeknight meal.

Ravioli with Arugula and Olives

1 pound mini cheese ravioli
1/4 cup olive oil
2 cups chopped green and black olives
1/2 cup chopped basil leaves
2 cups chopped arugula
1 cup crumbled feta cheese

Bring a large pot of salted water to a boil. Add the ravioli and stir well. Let the pasta cook at a slow boil, stirring occasionally, until tender. When the ravioli is cooked, drain completely and transfer to a large bowl.

Stir the olive oil into the pasta, then add the olives, basil, arugula, and feta cheese and toss gently to mix. Enjoy with red wine and milk

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Marinated Citrusy Kale and Black Bean Tostadas

Oh, you MUST make this dish. I’m serious. Scroll straight down to the recipe, hurry out to the market to gather your ingredients, and put it on your table tonight. You and your family will be so happy that you did. It is so good. So, so good…

Despite the lack of ingredients, this is one of those dinners that clings to your taste buds making them sing and dance, awakening them with it’s full flavors. After every bite, you will continue to be surprised by the citrusy freshness of the kale, the incredible flavor of the beans, the way the feta cheese provides just enough tanginess, and the impeccable crunch of the tostada.

This meal is sort of like a healthy pizza. If you aren’t too familiar with tostadas (David wasn’t), then you should know tostada is a Spanish word meaning “toasted”. In Mexico, tostada refers to an open faced, flat, rigid tortilla spread with cheese, beans, sour cream, chopped lettuce, sliced onion, and salsa. Most of the time, the tortilla is deep fried to attain that toasted crunch, but I baked them in this meal and the result was crunchy perfection.

I’m excited to hear what you think about them, so please share! I know they are being added to our regular rotation, especially since we can’t seem to eat or drink enough kale these days (we are adding it by the handful to our morning smoothies- recipes and pictures I promise to share soon).

Citrusy Kale and Black Bean Tostada
adapted minimally from Not Without Salt

Tostada
4 flour tortillas
2 teaspoons olive oil

Brush 4 tortillas with olive oil, sprinkle with salt then bake at 400 degrees for 5 minutes or until completely crisp. Be careful not to burn!

Kale Marinade
¼ cup fresh lime juice
2 tablespoons olive oil
1 jalapeno, seeded and finely chopped
¼ teaspoon salt
½ teaspoon ground cumin
4 cups kale, thick ribs removed and roughly chopped

Mix ingredients in a large bowl, toss to coat. Let sit for 30 minutes.

Black Beans
2 teaspoons olive oil
2 garlic cloves
1 shallot, finely chopped
pinch of salt
1 can black beans, rinsed and drained (I know…I didn’t have any in my freezer and I really wanted to make this dish! The can ones here work just fine, no need for the slow cooked ones unless you already have some made.)

In a small sauce pan saute garlic and shallots in olive oil over medium heat until just fragrant. Add beans and simmer about 5-7 minutes, until soft and warmed through.

Assemble
1 avocado, roughly cut
1/4 cup crumbled feta cheese

Place baked tortilla on a plate, top with warm beans, marinated kale, chunks of avocado and crumbled feta cheese.

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Pesto and Goat Cheese Roasted Peppers

I posted this recipe years ago, back when I was doing my weekly menus with recipes all in one post. And, coincidentally, the first recipe was also posted during this time of year. The dish would actually be good in any season- a particularly yummy way to enjoy summer’s fresh basil and pepper bounty- but the roasting process and the high temperature of the oven seems to make the most sense to me in the winter.

A friend actually reminded me about this dish (Thank you, Sarah!) claiming that it makes her husband’s night when it appears on their dinner menu. It’s so simple, yet so delicious, I think it might make most people excited to see it on their table.

The way the goat cheese browns and the edges of the peppers become charred adds to its winter appeal. The olive oil and pesto give the dish some substance, yet it remains light, calling you to eat the whole pan at one sitting. We had them with chicken sausages last week, but I also think they’d be good as a side to a hearty grain like quinoa or with other roasted vegetables as I suggested in the original post. Another idea that just popped into my head is how fabulous they’d taste over orzo pasta as a sort of deconstructed pasta sauce…..mmm!

I’ve made a few changes to the recipe over the years, realizing it didn’t quite need so much olive oil, but for the most part it’s the same. I hope you enjoy these.

Roasted Peppers with Goat Cheese and Pesto

3 peppers of differing colors
Olive oil
Salt and Pepper
Basil leaves
Pesto
Goat Cheese

Half and seed the red, yellow, and orange bell peppers. Preheat oven to 450 degrees. Spray roasting pan with olive oil and place peppers in pan, cut side up. Drizzle peppers lightly with olive oil and sprinkle with salt and pepper. Put a basil leaf, a generous spoonful of pesto, and a chunk of goat cheese in each pepper half. Add the pan to the oven for about 30 minutes- you are looking for the peppers to get crispy brown at the edges. Serve with extra freshly torn basil leaves.

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