Barbacoa

Tender succulent Barbacoa beef made easy in your slow cooker!

Do you love Chipotle?  Don't have one close by?

Today's dish will solve that dilemma and your craving for the spicy, wonderful beef Barbacoa. 

Barbacoa is a method of cooking.  Traditionally over an open fire, or in a pit in the ground.  We don't have a pit and open fires can be a little messy so we're going for the slow cooker.  Man's new best friend.  

You don't have to use much effort here.  Just toss it all in and walk away.  When you come back you will have a wonderful beef that is filled with chunky good stuff!  

So feed your cravings at home and make this Barbacoa soon.  You will have plenty to feed the family and possibly leftover which can be frozen for another day.  Serve over rice and make your own burrito bowl, or serve it in soft tacos like I did today.  Either way, the flavors of the beef are the star.

Enjoy!






Barbacoa

3 lbs top round or chuck roast (fat trimmed), cut into 2-inch chunks
4 cloves garlic, minced
2-3 chipotles in adobo sauce, chopped
1 4oz. can green chiles
3/4 c yellow onion, diced
1/4 cup fresh lime juice
2 tbls apple cider vinegar 

3 bay leaves
1 tbls cumin
1 tbls oregano
2 tsp kosher salt
1 tsp ground black pepper
1/2 cup beef broth

Combine all ingredients in the slow cooker, stirring to combine. Cook on low for 6-8 hours, or on high for 3-4 hours.

Remove beef and shred the beef.  Return to the slow cooker and mix with the juice.  Cover and cook an additional 15 minutes.  Remove bay leaves. Serve in soft tortillas or over rice.

Greek Chicken Bread Salad

 
I started out with good intentions today.

I went to a cooking class, (which was fabulous) and was totally excited to make a southwestern or "TexMex" version of enchiladas along with some Spanish rice, cause I learned a new technique with the enchiladas that I just have to try. Like now....!

This was going to be enchiladas assembly line day...with one set for dinner and another set to freeze.

After the class I decided to go shopping. Since I was in the browsing mood I took my time in a new grocery store, drooling over new items that I might like to create new dishes with. (They have a whole section of exotic fruits I have to get my hands on!) Needless to say, being in a new store trying to locate my must have list items, and me taking my time browsing I spent way to much time in the store...ho hum...

By the time I got home I was hungry (I was very bad...I didn't eat anything today!) and, I was tired. SO NOT in the mood anymore to make my enchiladas. What to do with the chicken I have and a hungry man staring at me in hopes of dinner tonight? Let's whip up a healthy salad!

I love a great Panzanella salad, and with what I had on hand I turned this into a Greek version. The bomb! We both agreed this was a quick, healthy and light salad worthy of a gold star.  

I used Greek ingredients like cucumbers, bell peppers, feta, lemon, and oregano to flavor this Greek version.  You can add anything you like such as olives, tomatoes, pepperocini, etc...make it  your own!  

Kitchen Tip:  If you don't want to go to the trouble to make the toasted bread cubes, use croutons.  They'll be fine.
   

Enjoy!

Greek Chicken Bread Salad

serves 4

2 cups cubed French bread baguette, crust removed
Cooking spray
1 tablespoon chopped fresh oregano
3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
2 teaspoons minced garlic
zest of 1 lemon
1/8 teaspoon red pepper flakes
4 chicken cutlets, thin sliced
2 teaspoons lemon pepper
3 cups chopped romaine lettuce
1 cup sliced red bell pepper (about 1 large)
1 medium English cucumber, sliced
1/3 cup feta cheese, chunks or crumbled

Preheat broiler.

Place baguette cubes on a baking sheet and coat with cooking spray. Broil about 2 minutes or until golden brown. Turn over after the 1st minute.

In a small mason jar combine oregano, olive oil, vinegar, garlic, lemon, and red pepper flakes. Shake to combine. Set aside.

Heat a large non-stick skillet over medium-high heat. Sprinkle chicken evenly with lemon pepper. Place chicken in the skillet and cook about 4 minutes on each side (depending on thickness) or until cooked through. Remove from the pan and allow to cool 5 minutes. Slice thinly across the grain.

Add bread cubes, lettuce, bell pepper, cucumber and feta to a large bowl. Toss with salad vinaigrette. Top with chicken.

California Chicken Salad

I live in the land of "fruits and nuts".  

California has been called that for years.  I'm sure that they are referring to this figuratively however, I literally live in the land of "fruits and nuts".

Farms are everywhere, producing some of the best fruits and yes, some tasty nuts too!  

Today's dish is all about fruits and nuts.  I took a southern staple, Chicken Salad, and changed it up a bit to make it more "California" style.  Truth be told, the pecans I used (my favorite nut) are not from California, but who's counting? Not me. 

This chicken salad is simple to make, reduced in calories, and oh so tasty!  We shared this for lunch over the weekend with some friends.  I served it in a lettuce lined cup with some crackers, a fruit salad, some pita, and don't forget the iced tea. The perfect meal to have sitting poolside, enjoying the nice weather. 

Everyone raved about the flavors, so this was a big hit.

Equally delicious as a sandwich or in a pita pocket.  You are sure to enjoy this for years to come.

Hope you make this soon.  It's perfect for summer!



California Chicken Salad

serves 4

1/2 c light mayonnaise 

1/2 c sour cream 

1 Tbls lemon juice

1 tsp salt

1/2 tsp pepper

1 lb cooked chicken breasts, chopped 

2 c red and green seedless grapes, cut in half 

1 c chopped pecans 

Lettuce leaves 

In a large bowl add mayonnaise, sour cream, lemon juice, salt & pepper.  Stir to combine.  Add chicken and grapes, folding to coat. Cover and chill 1 hour. Stir in pecans just before serving. 

Serve in dessert glasses lined with lettuce leaves.