omg. i may never make another dessert again.
Saturday, July 11, 2015
- ½ Tablespoons canola or vegetable oil (I used one tablespoon.)
- 1 whole onion, chopped
- (I also grated one carrot for an extra boost of veggies.)
- 1 pound ground beef (I used half ground beef, half ground turkey.)
- 1 dash salt
- 1 dash black pepper
- ½ pounds pasta (Small shells are best.)
- 15-ounce can tomato sauce
- 14½-ounce can diced tomatoes with green chilies (I just used a regular can of petite diced tomatoes.)
- 15-ounce can kidney or black beans, drained and rinsed
- 1-½ Tablespoon chili powder
- 2 teaspoons cumin
- 3 dashes cayenne powder, optional
- ¼ cups water
- 2 cups shredded cheddar cheese
- ½ cups sour cream, for topping
- 4 Tablespoons sliced green onions, for topping
Directions:1. Start by preheating the oven to 350 degrees.
2. Drizzle the oil into a large skillet on medium high heat. Add the onions (and carrots if you'd like!) and sauté for about 3 minutes.
3. Add the ground meat and season with salt and pepper. Cook until no longer pink.
4. While the meat is cooking, cook your pasta in a separate stock pot according to package instructions for firm al dente. Once cooked, drain off the water and set pasta aside.
5. After meat is cooked, add the tomato sauce, diced tomatoes with green chilies, beans, chili powder, cumin, cayenne (if desired) and water. Give it a stir and let it simmer for about 5 minutes.
6. Transfer the cooked pasta into the pot. Stir to combine.
7. Pour the chili pasta mixture into a 9×13 pan. Flatten it out with a spatula and sprinkle with cheese. Place in the oven for 30 minutes or until the edges are bubbling and the cheese has fully melted.
8. Spoon into serving dishes and top with sour cream and green onions.
(This is the perfect meal to make early in the day for an easy dinner. If you go that route, wait to add the shredded cheese until ready to bake.)
Wednesday, July 8, 2015
This is a two part post; I made the pulled chicken to make little pizzas but I made some adaptations to the recipe to significantly simplify your dinner! If you don't want to make the pizzas, the chicken is delicious as is, so feel free to stop there and make sandwiches instead!
FOR PULLED BBQ CHICKEN:
Thursday, July 2, 2015
- 3 lbs. chuck roast, fat trimmed and cut into large chunks
- ½ medium white onion, coarsely chopped
- ⅓ cup apple cider vinegar
- 4 teaspoons minced garlic
- 4 teaspoons ground cumin
- 2 teaspoons oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons brown sugar
- 2 chipotle chiles in adobo sauce (add 1 Tablespoon of adobo sauce if you like it spicy) (For a kid-friendly version, I only used one chipotle chile and also seeded it.)
- ¼ cup lime juice
- ½ cup beef broth
- 2 bay leaves
- Toppings: cilantro, cheese, chopped tomatoes, avocado, sour cream, limes
- Your favorite soft flour tortillas
1. Place the chunks of roast in a 6-8 quart slow cooker.
2. Add all of the remaining ingredients (onion through beef broth) to a blender. Blend until smooth.
3. Pour over meat and top with the bay leaves. Cook for 6-8 hours on low or until meat starts to fall apart.
4. Remove bay leaves and shred meat with two forks and then return to the juices in the slow cooker. Serve with a slotted spoon onto tortillas. Top with favorite fixins'; cilantro, cheese, tomatoes, sour cream, avocado, and a squeeze of lime.