Ride Home Recipe: Barbacoa Beef Tacos

With the snow over the weekend, we went searching for a HOT taco recipe …

Ingredients

3 pounds beef eye, of round or bottom round roast (all fat trimmed)
5 cloves garlic
1/2 onion, medium-size
1/2 lime, juice
2-4 chipotles in adobo sauce (to taste)
1 tablespoon ground cumin
1 tablespoon ground oregano
1/2 teaspoon ground cloves
Salt and Pepper
3 bay leaves
1 teaspoon oil
1 cup water

Instructions

Place the garlic, onion, lime juice, cumin, oregano, chipotles and cloves in a blender.

Next, trim all fat from the beef, cutting into 4-inch chunks. Season with salt and pepper and brown, on high heat, with the oil. Add liquefied spices, water, bay leaves and simmer on low for two hours in your crokckpot.

(NOTE: if you’re making this in a regular pot, you will have to double the cooking time (or more), covered on low flame, adding more water from time to time, to make sure it doesn’t dry out.)

Once cooked and the meat is tender, remove and place in a dish. Shred it with 2 forks and reserve the liquid for later (you can discard the bay leaf).  Return the shredded meat to the pot, add salt and cumin to taste, then add some of the reserved liquid back.

Simmer uncovered for approximately 10 minutes to let the flavors penetrate.

Enjoy!

Source: anonymous

Ride Home Recipe: Chicken Corn Chowder

With the last of the Thanksgiving leftovers being consumed this week, we found an amazing soup …

Ingredients

1 chicken carcass
1 bay leaf
2 tablespoons butter
1 onion, diced
3 shallots, diced
2 cubes chicken bouillon, crumbled
2 tablespoons dried parsley
2 potatoes, peeled and diced
1 1/2 cups frozen corn kernels
2 tablespoons heavy cream
salt & pepper, to taste

Instructions

We used our leftovers turkey carcass, in place of the chicken carcass, and it was phenomenal.

Get all the instructions HERE (courtesy of AllRecipes.com)!

Ride Home Recipes: Most creative use of leftovers at your house?

After a great Thanksgiving meal on Thursday, we’re already 3 days into leftovers … how are you faring at your house?

We used the turkey in our grilled cheese sandwiches for lunch today, and coupled with hot barbecue sauce, very tasty!  What about you – your best use of leftovers?  Any creative recipes to share with us?

Ride Home Recipe: Chipotle Squash Soup

With chilly fall weather here to stay, we found another spicy, warm-me-up recipe …

Ingredients

1 whole dried chipotles (2-3 if you like it HOT)
2 teaspoons olive oil
1 medium onion, diced
1 teaspoon Cumin
1-1/2 pounds red Hubbard squash, cubed
4 cups low-sodium Chicken broth, warmed
15-1/2 fluid oz canned White beans
salt & pepper, to taste

Instructions

Break stem from pepper and remove seeds. Soak dried pepper in enough warm water to cover.

For 1 1/2 pounds squash (about 4 pounds cubed), start with a 2-pound Hubbard squash. Bake squash at 350 degrees for at least one hour, or until skin is tender. Halve the squash, scrape out seeds, and peel with a paring knife or scrape flesh from skin.

Heat oil over medium heat and add onion and cumin, stirring frequently until onions are caramelized (about 10 minutes). Add squash and peppers, and their liquid. Add broth, bring to boil and reduce to simmer, covered for 30 minutes or until squash and onions are tender.

Drain the beans. Add 1/3 to 1/2 to the soup. Puree soup in, until smooth. Season with salt and pepper. Add remaining beans. Serve hot with cooked greens.

*** Bonus Jill suggestions: I added garlic and extra onion. I also substituted vegetable broth for the chicken broth, and had a very delish, smokey, spicy-hot soup with the red hubbard squash!

(adapted from BigOven.com)

Ride Home Recipe: Black Bean & Butternut Squash Burritos

With the chilly fall temperatures, we went searching for a great taco/burrito dish to enjoy … you will not be disappointed with this one, it is truly AMAZING.

Full ingredient list & instructions HERE!

Ride Home Recipe: Carrot Apple Ginger Soup

Since it’s still Vegetarian Awareness Month and the temperature dropped 25 degrees overnight, we went searching for a fantastic “warm-me-up” recipe …

Ingredients

1 tablespoon extra virgin olive oil (more for garnish)
1 small onion, diced (1 cup)
2 garlic cloves, minced
2 tablespoons fresh, grated ginger
1 large apple
1 1/2 pounds carrots, peeled and chopped (about 5 cups)
4 cups vegetable broth (we used full sodium)
Pinch of nutmeg
Kosher salt, freshly ground black pepper (used to your taste)

Instructions

Using a large pot, add the olive oil over low-medium heat. Then add the chopped onion and cook for about 5 minutes, until translucent. Add minced garlic and ginger, cook for 2-3 minutes on low. Add chopped apple and carrots, cook for 2-3 minutes more.

Now add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes, or until tender.

Carefully transfer this mixture into a blender (or you can use an immersion blender), add the pinch of nutmeg and blend until smooth. You might need to do this in 2 batches, depending on the size of your blender. Also, make sure to allow steam to escape through the top of the blender lid too.

Add salt and pepper to taste. You can also thin the soup out a bit, with more broth (personally, we liked it thicker). Serve and garnish with freshly ground pepper and a drizzle of olive oil. It goes great with fresh bread too, makes 5 delicious cups!

(adapted from OhSheGlows.com & Joy The Baker)

Ride Home Recipe: Sweet Potato & Black Bean Chili

Since it’s Vegetarian Awareness Month, we went searching for some yummy recipes & received this tasty treat from our good friends in Arizona …

Ingredients

1 large red onion, diced
1 big green pepper, diced
1 big red pepper, diced
1-2 tablespoons minced garlic (more if you love garlic)
3 small sweet potatoes, diced
2 teaspoons of Cumin
1 bunch of cilantro, chopped (reserve some for garnish)
3 cups tomatoes, diced (fresh if available)
3 cans no sodium, drained and rinsed, black beans
2 cups frozen corn
5 cups vegetable stock
Salt & pepper

Instructions

Using a large pot, saute the onions and peppers for roughly 5 minutes. Add in the garlic and saute until fragrant (about 1 minute). Then add the sweet potatoes, cumin & cilantro  - stir well to coat all the vegetables with the spices.

Continue to saute for another 5 – 7 minutes, being careful not to burn the spices (stir throughout). Next, add in the tomatoes, juices and all, stir again thoroughly.

Once everything is incorporated well, it is time for the stock.  Bring the pot to a boil, and right before boiling, add the black beans (avoids them becoming over-mushy in a full boil). After 1 minute, bring pot down to a simmer and monitor, until the sweet potatoes are to your desired liking.

If cut small, should not take them long to cook. Add in the corn during the simmer. Taste test to adjust seasonings (salt & pepper), and serve.

*** Bonus serving suggestion: whip up a little greek yogurt, lime juice, and lime zest with a pinch of salt and pepper. Garnish with leftover fresh cilantro, if you have it. Same with salt & pepper.

Once mixed nicely, add a dollop on top of your chili bowl and stir it in (result is a nice cream texture).

(adapted from Stacey Shaffer’s Phoenix, AZ kitchen)

Ride Home Recipe: Sweet Potato and Corn Soup

Since it’s Vegetarian Awareness Month, we went searching for some yummy recipes & found this favorite from last fall …

Ingredients

1 large yellow onion, chopped
1-1/2 tablespoons butter
2 pounds sweet potatoes
2 cups water
4 cups vegetable broth
3 cups yellow or white sweet corn kernels
1 medium red bell pepper, finely diced
1 small fresh jalapeno pepper, finely chopped
1 cup milk
juice of 1/2 lemon
pinch of cayenne
2 – 3 tablespoons cream

(garnish: chopped cilantro leaves)

Instructions

Cook the onion slowly in the butter, with a little salt, stirring often, until it is golden brown.   At the same time, peel & dice the sweet potatoes, combine them in a pot with the water and the vegetable broth, and simmer until the potatoes are tender (about 20-30 minutes).

Add the caramelized onions to the soup, deglaze the onion pan with a bit of the broth, add it back, then puree this mixture (in batches) in a blender.

Return the puree to the pot and add the corn, the red pepper, the chopped jalapeno and the milk.  Simmer until the peppers and corn are tender.

Stir in the lemon juice and cayenne, then taste.  Correct the seasoning as desired.  Finish the soup with a little cream.

Serve hot, with the cilantro garnish.    Recipe serves 8.

(adapted from The New Vegetarian Epicure by Anna Thomas)

Ride Home Recipes: Autumn Sausage Crockpot Casserole

The first hint of chilly temps prompted a new recipe today … this one is pretty amazing!

Ingredients

1 pound chicken sausage (no flavor preference, just nothing with cheese)
2 small apples, chopped (no need to peel)
1 yellow onion, chopped
1/2-cup carrots, chopped
3 cups cooked long-grain rice
1/2-cup raisins
1 tablespoon dried parsley flakes
1 tablespoon brown sugar
1/2-teaspoon allspice
1/2-teaspoon cinnamon
1/4-teaspoon black pepper
1/3-cup chicken broth (we used water)

Instructions

Dump all the ingredients into the crockpot, in order, and mix / stir well.

Cover and cook on low for 5-7 hours, or on high for 3-4 hours. You’re really only heating through, allowing the vegetables to soften.

The resulting dish has the consistency of fried rice, so use bowls to serve rather than plates.

This recipe feeds 4-5 people with leftovers. If you have more people to feed, add more rice and sausage. It’s pretty easy to adapt to your needs. Enjoy!

(adapted from 365 Days of Crockpot Cooking)

Ride Home Recipes: Homemade Banana Nut Chex Mix

Another recipe before the end of summer, and your kids will LOVE it (Roy & Vivian can’t stop once they start)!

Ingredients

2 cups Banana Nut Cheerios® cereal
1 cup Cinnamon Chex® cereal
1 cup fat-free small pretzel twists
1/2 cup walnut halves
1 egg white
1 tablespoon orange juice or water
1/3 cup sugar
1/2 teaspoon ground cinnamon
4 cups popped 90%+ fat-free microwave popcorn (any flavor)
1 cup crispy apple chips, broken into pieces (from smaller / 2.5-oz bag)

Instructions

Heat oven to 300°F. Spray large roasting pan with cooking spray, or grease with shortening. In large bowl, mix cereals, pretzels and walnuts; set aside.

In medium bowl, beat egg white, orange juice, sugar and cinnamon with wire whisk until well blended. Pour over cereal mixture, stirring until evenly coated. Stir in popcorn. Spread in pan.

Bake 25 to 30 minutes, stirring every 10 minutes, until light brown and crisp. Remove from oven; stir in apple chips. Cool completely, about 10 minutes.  Enjoy!

No walnuts? Use your favorite nut or nut combo.

(adapted from our friends at Cheerios®)