Sunday, January 29, 2023

Game Day Eats: Beef Barbacoa Nachos

These ultra-juicy Beef Barbacoa Nachos are hands-down
the BEST game day food around!



Beef Barbacoa Nachos


With Super Bowl Sunday approaching it's time to plan those infamous snacks to eat while watching the big game.  These aren't just any old nachos these babies are topped with boldy flavored Mexican shredded beef barbacoa.   The beef is made in the slow cooker so you can make this start this early the morning of game day or even start it the night before and let it cook overnight.  Since we are using the slow cooker this is simple to put together.

Once the beef is done and shredded the nachos come together easily by layering chips, beans, cheese, and meat.  Plus don't forget all the scrumptious toppings.  I used chopped tomatoes, Jalapeños, avocado, cilantro, and sour cream.  YUM!  This dish is a winner and soon to be your favorite game day food of all time!

Enjoy!





What Ingredients do I need?

For the Beef Barbacoa

  • Chuck roast - 1 to 2 pounds
  • beef broth
  • apple cider vinegar
  • tomato sauce
  • fresh limes - 3 - 4 limes
  • black pepper
  • cumin 
  • garlic powder
  • Mexican oregano
  • onion

For the Nachos

  • Tortilla Chips
  • cheese - Monterey and Cheddar cheese
  • Black beans
  • Beef barbacoa
  • tomatoes
  • Jalapeños
  • avocado
  • cilantro
  • sour cream

Substitutions and Variations

  • Instead of the slow cooker you can made the beef barbacoa in the Instant Pot.
  • Choose different toppings:  refried beans or whole pinto beans,  pepper Jack cheese, diced green chiles, red onion, quacamole, red bell peppers, or green onions.



Kitchen Tips and Notes

  • Browning the beef on all sides before you cook it give it more depth of flavor.
  • Choose the sheet pan size based on how many nachos you want to make.  Or use 2 sheet pans when feeding a large crowd.  I use these sheet pans becuase they are sturdy.  Full size sheet pan.  Half size sheet pan.
  • Don't skimp on the cheese!  You want your nachos cheesey so start with the 2 cups and add MORE if you what cheese pulls and super cheesey nachos.  You can also make a cheese sauce with 2 1/2 cups shredded cheese, 1 Tablespoon of cornstarch and 1 cup evaporated milk (microwave or stove top until melted and blended).
  • Try and cover all the chips with cheese and other toppings, otherwise a plain chip is just a chip...not a nacho!




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Beef Barbacoa Nachos



For the Beef Barbacoa:

1-2 lb. Chuck roast
1 cup beef broth
1/4 cup apple cider vinegar
1/2 cup tomato sauce
1/4 cup lime juice
1 tablespoon black pepper
1 tablespoon cumin
2 teaspoon garlic powder
2 teaspoon Mexican oregano
1/2 onion diced

In a large skillet add some canola oil and heat over medium high heat.   Brown meat in skillet on all sides.. Place meat in slow cooker and add all the rest of the ingredients on top. Cook on low for 8 hrs.  Remove beef to a cutting board and then shred.  Return shredded beef back to the juices in the slow cooker.

For the Nachos:

Tortilla Chips
1 cup each type of cheese - Monterey and Cheddar cheese
1 cup Black beans, drained and rinsed
Beef barbacoa

Preheat oven to 420 degrees.  Lay tortilla chips on a baking sheet.  Add as many or few as you would like your serving size to be.  Sprinkle both types of chesses over the chips reserving some cheese to add to the top.  Add on the black beans, spreading over the chips and cheese, then add on the amount of beef barbacoa you would like.  (roughly 1 - 2 cups depending on how many nachos you make) Sprinkle on the remainder of the cheese then bak at 420 degrees for 10 min.

Top with chopped tomatoes, Jalapeños, avocado, cilantro, and sour cream.  Serve.




source: Beef Barbacoa recipe adapted from Jar of Lemons











Wednesday, January 25, 2023

Winter Breakfasts: Gingerbread Waffles

A touch of spice and sweetness make these Gingerbread Waffles perfect for special occasions or just a cozy winter breakfast!



Gingerbread Waffles


When gingerbread comes to mind I think of holidays and wintertime.  The smell of earthy spices and ginger has me craving the traditional flavors of a gingerbread cookie.  To change this up a bit I decided to incorporate those flavors into a cozy breakfast treat, waffles.  With the aromas coming from the kitchen and then you take that first bite, there is nothing better on a cold dreary winter morning!

These waffles have a nice sweetness to them.  They are great with maple syrup or just a sprinkling of powdered sugar over top.  

Enjoy!




What Ingredients do I need?

  • butter
  • molasses - Grandma's is a good brand
  • brown sugar
  • eggs
  • all purpose flour
  • Spices - ginger, cinnamon, nutmeg (whole if you can) cloves
  • baking powder
  • optional toppings - maple syrup, whipped cream, or powdered sugar


Substitutions and Variations

  • Use dark brown sugar instead of light.
  • Top with Greek yogurt mixed with some ground ginger and cinnamon
  • Don't have molasses? You can substitute with sorghum 1:1 ratio, maple syrup 1:1 ratio, brown sugar 1:.5 ratio, or dark corn syrup1:1 ratio.  NOTE: the taste and the color of the batter/waffle may alter with these substitutions.



Kitchen Tips and Notes

  • If you use buttermilk you will need to add in 1/2 teaspoon of baking soda.
  • Freeze any leftover waffles by laying them on a sheet pan 1" apart and flash freezing for 30 min. Then remove and place them in a freezer bag.
  • Frozen waffles may be reheated in the microwave or in the toaster.
  • You can keep the cooked waffles warm on a sheet pan in the over at 200 degrees while you cook the remaining waffles.



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Gingerbread Waffles


yield: 4-5 waffles



1 1/3 cups milk
3 Tablespoons melted butter
1/2 cup molasses
1/2 cup brown sugar
1 large egg
1 3/4 cups flour
1 Tablespoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon fresh nutmeg. grated
1/8 teaspoon ground cloves
2 teaspoons baking powder
1/2 teaspoon salt

Toppings:  Whipped Cream, Maple Syrup, Powdered Sugar (Optional)

In a large bowl whisk together the milk, butter, molasses, sugar, and egg until combined.  Add in flour, all the spices, baking powder, and salt.  Mix until just combined and all the flour is incorporated.  You may have some small lumps.

Preheat your waffle iron and allow the batter to rest while it is heating.

Spray your waffle iron with cooking spray and scoop about 2/3 cup of batter in the middle of the waffle iron.  Cook according to your waffle iron manufacturer's directions.  It should be done when the steaming stops.  You want them golden brown.  Remove from the waffle iron and place on a tray.  Continue until all waffles are cooked.

Serve waffles with hot maple syrup, whipped cream, or powdered sugar.















Sunday, January 22, 2023

Winter Salads: Pomegranate, Pear & Feta Salad

This is the perfect winter salad that would be great on a brunch buffet, entertaining, or at a Sunday dinner!




Pomegranate, Pear & Feta Salad


We are big on salads anytime of the year and this one is filled with pears, pomegranate seeds, almonds, and feta all on a bed of green leaf lettuce. This salad is gorgeous and bright.  Another plus is that it can be made ahead of time.  Serve it with a simple white wine vinaigrette for one wonderful winter salad.

Enjoy!



What Ingredients do I need?

  • Green leaf lettuce 
  • D 'Anjou Pears
  • Pomegranate Seeds
  • Sliced Almonds
  • Cucumber
  • Feta Cheese
  • Extra Virgin Olive Oil
  • White Wine Vinegar
  • Dijon Mustard
  • Honey


Substitutions and Variations

  • Use any type pear you like
  • Use apple instead of pear
  • Try kale, arugula, or spinach for the base
  • Make a pomegranate dressing using pomegranate juice
  • Try crumbled goat cheese or blue cheese.
  • Pistachios would be a great substitute for the almonds



Kitchen Tips and Notes

  • Buy Pomegranate Seeds in the frozen aisle.  Use what you want and keep the rest in the freezer. (plus they are cheaper!)
  • I buy sliced almonds for convenience, they are perfectly thin and delicate and it saves me loads of time.  I also use them on yogurt, ice cream, and as a topping for many side dishes.
  • Try to get firm, yet ripe, pears.  It will hold up better in the salad.
  • Serve it in a beautiful serving bowl for a wow presentation.




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Pomegranate, Pear & Feta Salad


serves 6


Salad:
1/2 head of green leaf lettuce, chopped
2 D 'Anjou Pears, cored and chopped
1/2 cup pomegranate seeds
1/3 cup sliced almonds
1 cucumber, chopped
2 oz feta cheese, crumbled

White Wine Dressing:
1/3 cup extra virgin olive oil
1/4 cup white wine vinegar
1 Tablespoon Dijon mustard
1 Tablespoon honey
1/4 teaspoon salt
pinch of black pepper


In a large bowl combine lettuce, pears, pomegranate, almonds, and cucumber.  Sprinkle with feta cheese.  For dressing combine all ingredients in a jar and shake to combine.  Drizzle over the top of the salad and toss.














 



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