Monthly Archives: May 2013

  • Slow Cooker Chipotle BBQ Beef Tacos with Mango Salsa

Slow Cooker Chipotle BBQ Beef Tacos with Mango Salsa

Posted on May 31, 2013
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How is it almost June and I don’t own a grill?!?!

Summer is here. I have a wonderful patio overlooking the lake. And no grill. This is a problem.

Grill shopping just got moved up to the top of my “to-do” list.

In the meantime, I can still enjoy some sweet and smoky BBQ flavors at home using my crock-pot.

It’s all very simple. I make up a quick, 10 minute chipotle BBQ sauce on the stove top. Add that to my slow cooker along with a beef roast. And then I just sit back and let it cook ALL DAY long until the beef falls apart. Laziness = win. And also amazing house smells = win.

BBQ-Beef-Tacos-1

The mango salsa can be made at any point while the beef is cooking and stored in the refrigerator until you’re ready to eat. It’s cool and refreshing, and the perfect contrast to the warm, spicy chipotle BBQ beef.

These Slow Cooker Chipotle BBQ Beef Tacos with Mango Salsa are the perfect summertime meal. Even if you don’t have a grill. Yet.

Cheers,

Liz

Slow Cooker Chipotle BBQ Beef Tacos with Mango Salsa

Serves about 6

Slow Cooker Chipotle BBQ Beef Tacos with Mango Salsa

Ingredients

  • For the Chipotle BBQ Beef
  • 1 boneless beef round roast (about 3 lbs), trimmed of excess fat
  • 1 tablespoon vegetable oil
  • 2 cups diced onions
  • 6 garlic cloves, minced
  • 1 cup ketchup
  • 1/3 cup packed brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons chipotle peppers in adobo, chopped
  • 1 tablespoon chili powder
  • 1 tsp. black pepper

  • For the Mango Salsa
  • 2 champagne mangos (sometimes called honey mangos), peeled and chopped
  • 1/2 cup diced red onion
  • 1/2 jalapeno, diced
  • 1/3 cup fresh cilantro, roughly chopped
  • Zest and juice from 1 lime

  • For Serving
  • Corn tortillas

Instructions

  1. Place the beef roast in your slow cooker and set aside. I have a 6-quart insert for my slow cooker, but anything about 4-quarts should work fine.
  2. Make the chipotle BBQ sauce. In a large non-stick skillet, heat the vegetable oil over medium-high heat. Add the diced onions and cook until softened, stirring frequently, about 5 minutes. Add the minced garlic and the remaining ingredients. Stir to combine and let the sauce simmer for about 5 minutes, stirring occasionally.
  3. Pour the chipotle BBQ sauce over the beef roast. Place the lid on the slow cooker and turn it on. Cook on LOW for 10-12 hours or on HIGH for 6 hours.
  4. About 30 minutes before the beef roast is finished cooking, remove the lid from the slow cooker and using a fork and a pair of tongs, pull the beef apart into shreds. The beef should come apart very easily at this point. It will look like there is a lot of excess liquid in your slow cooker. That is normal! Once you shred the beef, it will absorb most of this cooking liquid. Once shredded, replace the lid on the slow cooker and let it continue to cook for the remaining 30 minutes.
  5. Make the mango salsa. Combine all the ingredients in a medium bowl. Cover and refrigerate until you are ready to serve the tacos.
  6. To serve, warm the tortillas so they are soft and pliable. You can do this either in the microwave, the oven or on the stovetop in a skillet. Fill the tortillas with some of the shredded chipotle BBQ beef and top with the mango salsa. Enjoy immediately.
  7. The mango salsa and shredded beef can be stored in airtight containers in your refrigerator for 2-3 days.
https://www.floatingkitchen.net/slow-cooker-chipotle-bbq-beef-tacos-with-mango-salsa/
  • Quinoa with Roasted Brussels Sprouts and Leeks

Quinoa with Roasted Brussels Sprouts and Leeks

Posted on May 26, 2013

This salad is pure happiness in a bowl.

It’s simple and fast to prepare. It’s hearty enough to be a main meal, but it can certainly pass as a side dish. And it has all my favorite players: brussels sprouts, leeks, almonds, golden raisins and quinoa.

I’ve been making this recipe for years now on the regular. Like, for real. Almost every week I prepare a big batch of this Quinoa with Roasted Brussels Sprouts and Leeks. The leftovers are phenomenal. No more sad mid-week lunches for me!

It’s also become one of my staples when I’m having company or when I need to bring a dish to a potluck. Since it’s both vegan and gluten free, I know it’s safe for most people to eat. And there isn’t anything fragile about this salad. You can prepare it hours in advance and nothing will get wilted or mushy. Total win.

Also, I’ve successfully converted a few brussels sprout haters with this salad. So it’s pretty powerful. Just saying.

Cheers,

Liz

Recipe barely adapted from Gluten-Free Goddess

Quinoa with Roasted Brussels Sprouts and Leeks

Serves about 4-6

Quinoa with Roasted Brussels Sprouts and Leeks

Ingredients

  • For the Quinoa
  • 1 cup quinoa
  • 2 cups water

  • For the Salad
  • 12 ounces brussels sprouts
  • 1 leek (use the bottom white and light green portion only)
  • 4 garlic cloves, peeled and minced
  • 4 tablespoons extra-virgin olive oil, divided
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/3 cup almonds, roughly chopped
  • 1/3 cup golden raisins
  • 3 tablespoons balsamic vinegar, divided

Instructions

  1. Make the quinoa. Combine the quinoa and water in a medium saucepan over medium-high heat. Bring to a boil and then reduce the temperature to maintain a simmer. Simmer for 15-18 minutes, covered, until all the water is absorbed. Remove the saucepan from the heat and let the quinoa stand covered for 5 minutes. Then fluff with a fork and set aside to cool.
  2. Meanwhile, pre-heat your oven to 425 degrees. Wash the brussels sprouts and remove and discard the woody part of the stem and any outside leaves that appear wilted. Cut the brussels sprouts in half lengthwise. Trim the leek by removing and discarding the dark green top portion and any roots at the very bottom. Cut the remaining portion of the leek in half lengthwise, rinse it under cool water and then thinly slice it.
  3. Toss the brussels sprouts, sliced leeks and minced garlic with 3 tablespoons of the olive oil, the salt and pepper. Transfer to a rimmed baking sheet and roast in your pre-heated oven for 10 minutes. After 10 minutes, remove the baking sheet from the oven. Add the almonds, golden raisins and 2 tablespoons of balsamic vinegar directly to the baking sheet, tossing everything to coat. Place the baking sheet back in your oven and roast for an additional 10 minutes. Remove from the oven and set aside to cool slightly.
  4. Combine the roasted vegetables and cooked quinoa, tossing with the remaining tablespoons of olive oil and balsamic vinegar.
  5. Serve while still slightly warm.
  6. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days. This salad is equally good served cold.
https://www.floatingkitchen.net/quinoa-with-roasted-brussels-sprouts-and-leeks/

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