NYT Slow Cooker Chipotle-Honey Chicken Tacos

 https://cooking.nytimes.com/recipes/1019693-slow-cooker-chipotle-honey-chicken-tacos

INGREDIENTS

Yield: 4 servings

1 1/2 lbs boneless, skinless chicken thighs

3 Tab honey

1 teas onion powder

1 teas garlic powder

1/2 teas ground cumin

1 teas kosher salt

1-4 chipotles from a can of chipotles in adobo, finely choppped plus 2 Tab adobo sauce

1 15oz can black beans, rinsed & drained

Juice of 1 lime

Warmed tortillas for serving

Pickled onion for serving

Sliced or cubed avocado for serving

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PREPARATION

Combine chicken, honey, onion powder, garlic powder, cumin, salt & chipotle chiles & adobo sauce in slow cooker. Stir well. Copopk for at least 3 -5 hours on low. 

Shred chicken with forks. Stir in the black beans & lime juice. Cover and let the beans warm through for about 5 minutes. Taste and add more salt or lime juice if necessary.  Serve in tortillas with pickled onion & avocado. 

** This chicken is a great meat for Cafe Rio style meal buffet. 

TIP

Pickled onions

Thinly slice a red onion & put into container. Boil 1 1/2 c cider or white vinegar. Add 3 heaping spoonfuls of sugar and a big pinch of salt. Stir to dissolve. (Optional pinch of red-pepper flakes, a bay leaf or some dried oregano. )

Pour hot vinegar over the onions & let cool.  They are ready to serve & will last 2 weeks in the fridge. 

Armando's Enchiladas Suizas (la Jauja)

 These come from a YouTube chef called La Jauja

Enchiladas Suizas
makes 10-12 enchiladas

Chicken
About 1lb bone-in chicken breast
1/3 onion
1 clove garlic
2 bay leaves
2 sprigs of thyme
½ Tblsp salt

Green Salsa
1lb green tomatos (4 big?)
1 red tomato
2-4 serrano chiles as desired
1 jalapeno
1 poblano
1 bunch of cilantro
¼ cebolla
2 big and 1 small garlic clove
1 Tblsp salt
1 cup cream
2 cup shredded Manchego cheese (reserve half for topping)
1 Tblsp sesame seeds

2 Tbsp oil
4^th clove of garlic

12 Tortillas  and oil to fry

Cook the chicken:

1. Boil water, add chicken & salt.

2. Boil a few mins then clean off gunk.

3. Add the onion, garlic, bay, and thyme

4.  Simmer 20 mins, let cool. Shred & salt.

Salsa:

1.        On comal/fire, blister poblano chile, then close in a plastic bag. Once cool, peel & deseed

2.       Toast the sesame on the comal, then grind in a molcajete. Remove and set aside.

3.      Boil serrano and jalapeno chiles, after a couple mins add tomatoes, onion, and 2 big garlic cloves.

4.      Tomato color lightens; remove quickly to avoid bitter salsa. Move 1/3 cup of the water to your blender.

5.      Grind in molcajete all 3 garlic cloves & 1 Tbsp salt

6.      Blend all the chiles, cilantro, tomates, garlic salt paste, and 1/3 cup of tomato water.

7.       Heat 2 Tbsp oil and 1 clove garlic on the stove. Once garlic has browned, remove from oil to trash

8.      Fry green salsa on Med/Low heat 15 mins. Let cool.

Prepare the enchiladas

1.        Blend cream, 1c. cheese, sesame, & about a cup of cool green salsa. Once blended, return to salsa pot.

2.       Warm on med/low heat for 10 mins to melt cheese.

3.      Fry each tortilla quickly in hot oil.

4.      Fill with chicken and a little salsa, lay in a 9x13, top with salsa and cheese (reserve some salsa to serve)

5.      Bake at 350*F for 15 minutes to melt cheese

To serve: Reheat remaining salsa, lay some on each plate as a bed under the enchiladas

Tomato, Basil, and Bacon Pappardelle Pasta

 Serves 4  from aflavorjournal.com

Ingredients

• 8oz. Uncooked Pappardelle
• 6-8 strips Bacon
• 2 tbsp. Olive Oil
• 2 cup Cherry Tomatoes**
• 1/2 tsp. Red Pepper Flakes***
• 4 cloves Garlic
• 2/3 cup Half & Half (I sub plain yogurt)
• 1/2 packed cup fresh Basil
• 1/2 cup Grated Parmesan
• 1 cup Reserved Pasta Water
• Salt & Cracked Black Pepper

Directions

• Cut the bacon into small bite-size pieces. Cut the cherry tomatoes in half (or for larger tomatoes, cut them into quarters), mince the garlic, and cut the basil into very thin strips.
• Heat a large non-stick pan over medium heat. Cook the bacon until partially cooked, about 4-5 minutes.
• Stir in the olive oil, cherry tomatoes, a pinch of salt, and the red pepper flakes. Cook, stirring occasionally, for 8-10 minutes until the bacon is crispy and the tomatoes are blistered.
• While the tomatoes and bacon are cooking, boil the pappardelle noodles in a large pot of salted water according to package directions, minus one minute (for al dente pasta
• Turn the heat underneath the pan with the bacon and tomatoes down to medium-low. Stir in the garlic and cook for one minute.
• Pour in the half and half and stir constantly until creamy and slightly thickened.
• Use tongs to carefully transfer the cooked noodles directly to the pan (leaving the pasta water in the pot). Sprinkle in the basil and parmesan, and toss to combine the ingredients evenly with the noodles.
• For a creamier consistency, add reserved pasta water (about 2 tablespoons at a time), and toss to combine. Add more as needed.
• Taste and season with salt and pepper. Serve hot!

Chicken Pesto Spaghetti Squash

 

Chicken Pesto Spaghetti Squash

From thegirlonbloor.com

Prep Time10minutes mins

Cook Time45minutes mins

Total Time55minutes

 3-4 Servings 

Ingredients

• 1 spaghetti squash
• 1 tbsp olive oil
• 1-2 chicken breasts, diced
• salt & pepper, to taste
• 1/2 medium sized red onion, sliced
• 1 red pepper, diced
• 1 cup store bought pesto
• 1 cup bocconcini cheese, sliced or mozzarella shredded. 

Instructions

• Preheat oven to 425 F. Cut spaghetti squash in half, scoop out seeds, then drizzle with olive oil and sprinkle with salt and pepper. Bake for 35 min.
• Meanwhile, heat olive oil over med-high heat. Add chicken and sautee for 3-4 min until lightly browned, seasoning with salt & pepper. Add red onion and red pepper, sauteeing for another 3-4 min. Toss mixture with pesto, then remove from heat.
• Around this time, spaghetti squash should be coming out of the oven. Once cooled slightly, scrape down the sides of squash with a fork. Add chicken mixture and then top with cheese. Bake in oven for 10 min or until cheese is melted. Serve and enjoy!

Slow Cooker Beef Brisket with BBQ Sauce

 Beef brisket slow cooked until tender, then finished in the oven to get that gorgeous caramelisation, basted with a homemade BBQ Sauce that the brisket is cooked in. Slice it and serve as part of a hearty Southern style supper or pile it up high on sliders!

Prep Time15minutes mins

Cook Time10hours hrs

Total Time10hours hrs 15minutes mins

Course: Mains

Cuisine: American, Southern

Keyword: beef brisket, Brisket, Slow Cooker Brisket

 

Servings: 8 - 10 people

 

Calories: 476cal

 

Author: Nagi

Ingredients

• 1.5 – 2 kg / 3 – 4 lb beef brisket (Note 1)
• 1 tbsp olive oil (or a neutral oil like vegetable, canola)

Rub:

• 1 tbsp brown sugar
• 2 tsp paprika powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp cumin powder
• 3/4 tsp mustard powder
• 1 tsp salt
• 1/2 tsp black pepper

BBQ Sauce:

• 2 garlic cloves , minced
• 1/2 cup / 125 ml apple cider vinegar
• 1 1/2 cups / 375 ml ketchup
• 1/2 cup / 110g brown sugar , packed
• 2 tsp EACH black pepper, onion powder, mustard powder
• 1 tsp cayenne pepper (adjust to taste re: spiciness)
• 1 tbsp Worcestershire sauce

Instructions

• Mix Rub ingredients. Rub all over brisket. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this.
• Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket – squish it in if needed, like I did (see video).
• Slow cook in slow cooker for 8 hours (1.5 kg / 3 lb) to 10 hours (2 kg / 4 lb). (Note 2 for pressure cooker and click here for oven)
• Remove brisket onto a tray.
• Pour liquid in slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools).
• Meanwhile, drizzle brisket with oil then roast in a 200C/390F oven for 15 minutes until brown spots appear. Remove then baste generously with Sauce, then return to oven for 5 minutes. Remove and baste again, then return to oven for 5 – 10 minutes until it caramelises and looks like the photos. (See note for BBQ option)
• TO SERVE: Slice brisket thinly across the grain and serve with remaining BBQ Sauce. This is terrific served as a meal with sides or piled high onto rolls with Coleslaw as sliders. See Note 3 for more ideas.

Notes

1. Beef - This recipe will work on any slow cooking cut of beef but it works best with brisket because it holds its shape once slow cooked until tender, so it can be sliced. See post for more info. Best sub is chuck beef roast that's rolled and tied. 

AUSTRALIA: Best to get it from a butcher so you can ask for a thick cut which is best. Woolies and Aldi sell rolled brisket which is thinner. Harris Farms also sells brisket but they are small pieces. Recipe will work for these, see notes below for cook times for different weights.

2a). Cook time - The cook times provided yields a tender brisket that is sliceable but tender so the slices tear easily, as demonstrated in the video. Don’t stress too much about cook time - brisket is a cut of beef that holds together pretty well even cooked to the point of being shreddable. So even a 1.5kg / 3 lb brisket slow cooked for 10 hours should still be sliceable. Brisket that isn’t tender is tough and chewy but if you pull it out too early, don’t worry, just keep cooking!

SLOW COOKER on HIGH: Same recipe, 4.5 hours for 1.5 kg / 3 lb or 5 hours for 2 kg / 4 lb. Follow same directions.

PRESSURE COOKER: Same recipe, 1 hr 15 minutes for 1.5 kg / 3 lb or 1 hr 30 minutes for 2 kg / 4 lb. Follow same directions. If you've got an Instant Pot, add 1 cup water (otherwise you get the burn notice) and might need to reduce sauce slightly at end. Natural release, or wait 15 minutes then quick release

OVEN: Click here for directions.

2b) DIFFERENT SIZES: For a 800g - 1 kg / 1.6 - 2 lb piece of brisket, I would still slow cook for 7 to 8 hours on low because the cook time is more about brisket width rather than length. 

For a 2.5 - 3 kg / 5 - 6 lb brisket, I would slow cook for 10 hours on low.

3. How to serve - See in post for what to serve this with. For Sliders, I use soft rolls (brioche buns are pictured in the post) with Coleslaw (or try this No Mayo Coleslaw - it's excellent!)

4. Finish on BBQ: fantastic chargrilled flavour: Brush grills with oil, then preheat BBQ to medium. Place beef on the grills and leave until browned, then turn the beef over and brown the other side. Baste the beef generously and turn, then baste again. Do this repeatedly until there is a nice caramelised glaze on the brisket, then remove.

5. MAKE AHEAD: Slow cook the brisket but do not bake, then transfer into a storage container with the cooking liquid (don’t reduce it down) and refrigerate for up to 3 days. To reheat, transfer brisket only into a baking dish and cover. Bake at 180C/350F for 20 minutes or until warmed through. Then turn up oven to 200C/390F, remove cover and proceed with recipe to brown and baste the brisket surface. Transfer sauce into saucepan and warm – you may not need to reduce. Use for basting per recipe.

6. SERVINGS: I usually budget for 250g/8oz of raw meat per head, to err on the side of caution. This shrinks to about 200g / 6.5 oz per head once cooked. That's a generous pile on rolls!

Seriously Good Vegetable Soup - Yummy!!!

Author: Cookie and Kate

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6 bowls 1x

Cuisine: Mediterranean

This vegetable soup recipe is seriously so good! It’s easy to make, and full of veggies and fresh flavor. If you’re feeing under the weather or just wanting to lighten up your meals, this soup is the answer. Recipe yields 6 bowls of soup.

INGREDIENTS

• 4 tablespoons extra-virgin olive oil, divided
• 1 medium yellow or white onion, chopped
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
• 1 teaspoon fine sea salt, divided, to taste
• 6 cloves garlic, pressed or minced
• 1/2 teaspoon curry powder
• 1/2 teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes
• 4 cups (32 ounces) vegetable broth
• 2 cups water
• 2 bay leaves
• 1/2 teaspoon red pepper flakes, reduce or omit if sensitive to spice
• Freshly ground black pepper, to taste
• 2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
• 1 tablespoon lemon juice

INSTRUCTIONS

1. Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and 1/2 teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
2. Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
3. Pour in the broth and water. Add 1/2 teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
4. Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
5. Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.

NOTES

Recipe adapted from my quinoa vegetable soup and lentil soup.

Storage suggestions: This soup keeps well in the refrigerator for about 4 days. It freezes and defrosts well if you want to freeze extra portions for later!

Recommended equipment: I’m convinced that everything I cook in my Dutch oven (affiliate link) comes out extra delicious.Recipe from Cookie and Kate: https://cookieandkate.com/vegetable-soup-recipe/

Buttery Garlic Mashed Potatoes Instapot

 

The Best Instant Pot Mashed Potatoes

• Author: Lindsay
 
• Total Time: 30 minutes
• Yield: 8 1-cup servings 1x

INGREDIENTS

• 5 pounds of potatoes, peeled and halved (see notes)
• 4 teaspoons salt, divided
• 2 sticks butter (1 cup)
• 2–4 cloves garlic
• a few sprigs of herbs (sage, thyme, etc.)
• 1 cup cream cheese or sour cream
• 1/4 cup grated Parmesan cheese (optional)
• 1/2 cup broth or milk (optional, for texture)

INSTRUCTIONS

1. Potatoes: Put your potatoes in the Instant Pot and cover with about 6 cups of water – enough to be completely covered. Add 2 teaspoons of salt. Cook on the steam setting for 12 minutes. Release steam right away. Drain the potatoes. They should be fork tender.
2. Garlic Herb Butter: Melt your butter in a large skillet. Add the garlic and herbs and let it just gently cook and infuse the butter with flavor for 10-15 minutes. Pull the herbs and garlic out, and reserve your flavored butter. YUM.
3. Mash and Mix: Using a potato masher or the back of a wooden spoon, mash the potatoes right in the Instant Pot. Add the garlic herb butter, sour cream, Parmesan cheese, and the rest of the salt. Stir to combine. Season with more salt to taste – be generous! Voila. Delicious mashed potatoes are yours!

Find it online: https://pinchofyum.com/instant-pot-mashed-potatoes