Salsa Verde Shredded Beef (Fastest Meal Prep Ever!)

Ingredients:

• 3 lb. chuck roast (My roast was a little under 4 pounds.  This extra poundage gave me wiggle room to discard any fatty pieces prior to searing, and also allowed room for loss of meat (fatty pieces) after cooking.)  When preparing wet ingredients (below), I did heaping measurements of all, including 1.5 limes (not required).
• salt and pepper
• garlic powder

Wet Ingredients:

• 3/4 cup beef broth
• 3/4 cup salsa verde (The jarred Herdez brand)
• 3 cloves minced garlic (I used frozen Dorot cubes.)
• 1/2 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon red pepper flakes
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 1 juice of a whole lime
• 1 tablespoon apple cider vinegar

Directions:

• Season both sides of the chuck roast liberally with salt, pepper, and garlic powder.  Don't be shy.
• In a bowl, combine the wet ingredients and set aside.
  

Slow Cooker Directions:

• In an oiled (I liberally sprayed pan with avocado oil), hot (high heat), cast iron skillet, sear the roast (about 2 minutes per side) until browned.
• Transfer to the slow cooker.  Pour the wet ingredients on top of the meat.
• Cook on low (lid on) for about 6 hours.
• Remove the meat from the slow cooker, discard fatty pieces, and shred (continuing to remove inedible, fatty pieces). Place in a serving dish or other container, and pour about 1/4 of the liquid from the slow cooker over the beef.  (I used about 3/4 cup of liquid.)
• Serve the beef with tortillas, cilantro, and your favorite salsa and make tacos, or use it in a burrito bowl with rice, black beans, and your favorite toppings.
  *www.amberskitchencooks.com

Cheeseburger Sliders

Ingredients:

• 1 Tbsp. softened butter
• 1 Tbsp. olive oil
• 1/2 white onion, finely diced (or frozen, diced onions)
• 2 cloves garlic, minced (or frozen Dorot cubes)
• 1 lb. ground beef (I used 90/10.)
• 1 Tbsp. yellow mustard
• 1 tsp. Worcestershire sauce
• 1/2 tsp. kosher salt
• pepper, to taste

Burger assembly:

• 1 pack dinner rolls, 12 count (King's Hawaiian Savory Butter Rolls)
• 12-16 slices American cheese (I used 12.)
• 3 Tbsp. butter, melted
• pinch of salt and garlic powder
• 2 tsp. white sesame seeds

Burger sauce (optional):

• 1/2 cup mayonnaise 
• 1/4 cup ketchup
• 2 Tbsp. sweet pickle relish
• 2 tsp. sugar
• 1 tsp. distilled white vinegar
• salt and pepper, to taste

Directions:

• Preheat the oven to 350°F.
• Butter the bottom of a baking sheet with softened butter. Set aside. 
• Heat the olive oil in a medium sized saute pan over medium high heat. Add the onions. Sauté for ~3 minutes, then add in the ground beef. Cook, breaking up the meat, for another 6-7 minutes or until the meat is no longer pink. Drain any excess fat. 
• Add the garlic, Worcestershire, mustard, salt, and pepper and stir for another minute.
• Slice the rolls in half. Place the bottom rolls down on the prepared baking sheet. 
• Whisk together the melted butter with the salt and garlic powder.
• Place 8 (I used 6) slices of cheese down, followed by the meat on top, and then the remaining cheese (6 pieces) on top of beef. Try to pack the ground beef together by just patting it down gently with a wooden spoon. It will feel a little messy, but the cheese will keep everything locked in!
• Cover with top layer of buns. Brush the buns with the melted butter mixture. Add the sesame seeds all over the tops.
• Bake for 12-15 minutes or until warmed through and the cheese is melted.
• Meanwhile, whisk together the ingredients for the sauce in a bowl until combined. 
• You can brush the rolls with a little more butter once they come out of the oven, if desired. Cut and serve the sliders with the burger sauce and enjoy!

Notes:

• Double the ingredients to make 24 sliders!

*www.krollskorner.com

Grilled Balsamic Chicken with Strawberries + Feta

Ingredients:

For the chicken:

• 2 lbs. boneless skinless chicken thighs, trimmed of fat
• ¼ cup balsamic vinegar
• 2 Tbsp. olive oil
• 1 Tbsp. dijon mustard
• 2 garlic cloves, minced (I used frozen Dorot cubes.)
• 1 tsp. salt
• ½ tsp. dried oregano
• ¼ tsp. black pepper
• Balsamic glaze (not vinegar), for drizzling over the top

For the strawberry-feta topping:

• 2 cups strawberries, diced
• ¼ cup feta cheese, crumbled
• 2 Tbsp. fresh basil, sliced
• Salt + black pepper, to taste

Directions:

• Marinate the chicken. Whisk the balsamic vinegar, olive oil, dijon mustard, garlic, salt, oregano, and black pepper together in a large bowl. Then add your chicken thighs, cover, and let them marinate for at least 30 minutes – 4 hours. (You can also marinate them overnight.)
  
• Make the strawberry-feta topping. While the chicken marinates, mix your strawberries, crumbled feta cheese, and sliced basil together in a bowl.  Season it with salt and pepper to taste.  Cover and keep it chilled in the refrigerator.
  
• Grill the chicken. Preheat your grill to medium-high heat and oil the grates to prevent sticking. Once hot, remove the thighs from the marinade and place them directly on the grill. Cook for 5-6 minutes per side (or until they reach an internal temperature of 165 degrees).  Baking Directions: Preheat your oven to 400 degrees and spray a baking dish with cooking spray. Add the chicken thighs to the dish and bake for 20-22 minutes (or until they reach an internal temperature of 165 degrees). (*I have also used the grill setting on my air fryer at 510 (high heat) and grilled for about 8 minutes.)
  
• Serve. Spoon your strawberry-feta topping over each chicken thigh and drizzle balsamic glaze over the top.
  *www.kaleforniakravings.com

Easy Italian Meatballs!

Ingredients:

• 1 cup Panko breadcrumbs (I use Italian seasoned.)
• 1/3 cup milk
• 1 pound ground beef (I use 85/15.)
• 1 pound ground pork
• 4 cloves garlic, minced (or 4 frozen Dorot cubes)
• 2 eggs
• 1 cup (1 1/2 ounces) finely-grated Parmesan cheese
• 1/4 cup finely-chopped fresh Italian herbs (I used half parsley, half basil.)
• 1/4 cup grated yellow onion (I food processed frozen onion.)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes

Directions:

1. 1.  In a large mixing bowl, stir together the panko and milk until combined.  Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients.
2. 
   
3. 2.  Combine remaining ingredients.  Add the ground beef, ground pork, garlic, eggs, Parmesan, fresh herbs, onion, and Worcestershire sauce to the (same) mixing bowl.  Sprinkle the oregano, salt, black pepper and crushed red pepper flakes evenly on top.  Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
4. 
   
5. 3.  Chill (optional step). To make the meatballs easier to form, I recommend covering and chilling the mixture in the refrigerator for 1 hour.  If you’re pressed for time, however, you can skip this step.
6. 
   
7. 4.  If you're baking...prep oven and baking sheet.  Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.  If you're air frying...preheat air fryer to 375.
8. 
   
9. 5.  Form the meatballs.  Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet.  (I recommend lightly greasing your hands with a bit of olive oil to prevent the mixture from sticking.)
10. 
    
11. 6.  If baking, bake for 10-12 minutes, or until an instant-read thermometer measures the internal temperature of the meatballs to be 160°F.   If air frying, LIGHTLY spritz raw meatballs with olive oil.  Bake (I use the "air crisp" setting for the same amount of time (10-12 minutes), flipping halfway.  Remove pan and transfer to a wire cooling rack.  (Instead, I like setting mine on a paper-towel lined plate to absorb grease from baking.)
12.  
13. 7.  Serve meatballs immediately and enjoy!

*www.gimmesomeoven.com

Marinated Flank Steak

Ingredients:

• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro
• 1 inch chunk red or white onion (50g or so) (I like to use frozen onion, especially because it calls for such a small amount of onion.)
• 6 cloves of garlic, minced (or frozen Dorot cubes)
• 3 TBS. red wine vinegar 
• 2 TBS. grainy dijon mustard 
• 2 TBS. Worchestire sauce
• 2 TBS. brown sugar
• 1 TBS. olive oil
• 2 tsp. ground cumin
• 2 tsp. chili powder
• 2 tsp. onion powder
• 2 tsp. Kosher salt
• 1.5 lb. flank steak, trimmed of fat (I get mine at Costco. It comes in a 3.5ish pound package, so I freeze half for later!)
• Kosher salt and pepper to taste (right before grilling)

Directions:

• Add all marinade ingredients (parsley through salt) to a small food processor or blender and process until pretty smooth. 
• Trim steak of any excess fat and place between two pieces of plastic wrap or inside a resealable bag. Pound into an even thickness using a meat mallet (or sometimes I use my rolling pin.) This helps tenderize as well.
• Add steak and marinade to a large dish or resealable bag and marinate in the fridge for 2-12 hours. Make sure to work the marinade around so it’s covering the entire steak, front and back.
• Remove meat from the fridge about an hour before grilling to bring it close to room temp. This really helps it to be more tender after cooking.
• Preheat outdoor grill (or indoor grill pan) to medium-high heat (450 degrees F when lid is closed). Carefully oil your grill using oil and paper towels, or spraying cautiously!
• Sprinkle meat with a little pepper and a good generous pinch of kosher salt on both sides. (Don’t forget this step!) Grill steak for about 4-6 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 140 degrees for medium.  (We like to pull it at 130 since it will continue to cook a little as it rests.) Grill time will vary depending on thickness of your steak and desired level of doneness.
• Remove the steak to a cutting board and let rest for 10 minutes before slicing. Make sure you slice your steak into thin strips against the grain (perpendicular to the long strands). This helps your strips to be tender rather than tough and chewy!

*www.lillieeatsandtells.com

Pickled Red Onions

Halve the recipe if you'd like less onions.  These make a ton!

Ingredients:

• 2 small red onions
• 2 cups white vinegar (apple cider works too!)
• 2 cups water
• 1/3 cup cane sugar
• 2 tablespoons sea salt

• 2 garlic cloves (optional)
• 1 teaspoon mixed peppercorns (optional) (I used black....they're less spicy.)

Directions:

• Thinly slice the onions (it's helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars.  If using, place the garlic and peppercorns in each jar.
• Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions.  Set aside to cool to room temperature, then store the onions in the fridge.
• Your pickled onions will be ready to eat once they're bright pink and tender--about 1 hour for very thinly sliced onions or overnight for thicker sliced onions.  They will keep in the fridge for up to 2 weeks.
  *www.loveandlemons.com

Easy, Fall off the Bone Oven-Baked Ribs

 

Low and slow cooking make these oven-baked ribs fall -off-the-bone tender. Once baked, add your favorite sweet, spicy, and/or smoky barbecue sauce to the ribs.  For the most tender ribs, be sure to remove the thin membrane covering the back of the rack. (Depending on where you have purchased ribs, this may already be done for you.) If not, instructions are in the direction section below.

This recipe calls for baby back ribs in the recipe, but other types of ribs (spareribs, country-style, St. Louis-style) will work. Cook time should be similar, but check on the ribs while they cook to see how they are progressing.

FAQ: Doubling or tripling the recipe below should not change the recipe method or bake time.  You might need to use two pans for baking.

Ingredients:

2.5-5 pounds of ribs (The amount of spice is enough for about 5 pounds.)

Favorite BBQ sauce (I use Lillie's Q Smoky BBQ Sauce, Kinders Hickory Brown Sugar, or Stubbs Sticky Sweet BBQ Sauce.)

1/4 cup brown sugar

2 teaspoons kosher salt

2 teaspoons black pepper

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground mustard

1/2 teaspoon cinnamon

1/2 teaspoon celery salt

1/4 teaspoon cayenne pepper (optional)

Directions:

How to remove membrane if it wasn't done for you:

Place the ribs meat-side down on a cutting board. Locate the thin membrane covering the rack. This membrane can be tough when cooked. To remove, use a knife to gently slide under the membrane.  Then using your fingers, pull the membrane away from the bones. If slippery or difficult to remove, use a paper towel to take hold of it and pull.

1. Combine ingredients (brown sugar to cayenne) to make spice rub.  Set aside.  Heat oven to 275°. 

2. Season both sides of the ribs with a generous amount of salt and pepper. Following, season the ribs with spice rub (both sides). Place the ribs, meat-side up, into a foil-lined, large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).

3. Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. If your ribs are on the meatier side, they'll need to bake for 3-3 ½ hours.  Smaller, less meaty ribs will take less time (2 ½ range).  (Check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.)

4. To finish, remove the ribs from the oven, discard the aluminum foil on top, and generously brush both sides with barbecue sauce.  Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)

For later:

To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that’s been warmed over the ribs before serving.

*Spice rub: www.heygrillhey.com

*Rib directions: www.inspiredtaste.net