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

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.

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.

 

Winter Cocktails: Cranberry Margaritas

The perfect winter margarita has all the flavors of the season.  Cranberry juice and citrus flavors create a bold flavored cocktail to enjoy all winter long!

Cranberry Margaritas

Everyone loves a good margarita and having one that is quick an easy AND reminds you of the season/holidays is a bonus.  These come together in no time.  They are easy to make one glass at a time or in a pitcher for a crowd.

I like my margaritas on the rocks with no salt.  Feel free to blend these up in a blender for frozen style margaritas and to salt or sugar the rims of your glasses if you would like.  We threw these together while decorating our Christmas tree this year and had them again on New Year's day.  We are having friends over for a little dinner this weekend and I'll be serving these along with some appetizers before the meal.  They really are good!   Be sure to read my tips below for suggestions on the cranberry juice.

Enjoy!

P.S.  I really need help in shooting drink pictures...these are horrible!  Anyone have some foolproof tips?

What Ingredients do I need?

• Cranberry juice - I would choose a sweetened one instead of pure juice.  It could be a little tart and then you would need to add some sugar to the drink.

• Ice - for on the rock or frozen versions ice is key

• Tequila - either a silver or blanco tequila will work best.  I use Casamigos blanco.

• Orange liqueur - Grand Marnier or Triple Sec both work well.

• Limes - fresh lime juice is best

Kitchen Tips and Notes

• Cranberry Juice - I would choose your favorite, and one that is sweetened.  Pure cranberry juice is very tart and your drink will need added sugar.  

• Try a cranberry juice blend such as cranberry raspberry or cranberry pomegranate for a twist on the flavor.

• You can salt or sugar the rim of your glass if you choose.  Rub the outside rim of a glass with a lime wedge and dip it in the salt or sugar that has been placed on a plate.  Here is a nice chunky salt.

• Garnish your drink with a lime wedge, orange wedge, or float some cranberries.

• You can mix all ingredients in a cocktail shaker if you like and them pour them all in a glass, or mix it straight in the glass.

• Increase the ingredients to make a pitcher of margaritas.

• A shot glass is handy for measuring ounces.  I use this one.

• Consider some fun margarita glasses like this one or this one.

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Cranberry Margaritas

serving:  1


ice
2/3 -1 cup cranberry juice
1 oz lime juice or the juice of 1/2 lime
1.5 - 2 oz silver tequila
1/2 oz Triple Sec or Grand Marnier


In a glass combine all ingredients and stir to combine.  

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Fresh Start: Healthy Breakfast or Brunch Plate

A breakfast or brunch plate filled with protein and nutrient rich items.  It's healthy eating without restricted dieting!

Healthy Breakfast or Brunch Plate

Are you one of those people that like a fresh, healthy start to the New Year!  While we try to eat healthy most of the time we always make an effort to get back on track after all the holiday indulgences!  Today's post is not a recipe but an inspiration on a healthy way to build your breakfast or brunch plate.  

Breakfast doesn't have to be filled with sweet pastry, pancakes, or waffle items.  Salad or veggies for breakfast? Of course! This plate is filled with protein, healthy fats, and nutrients.  Hopefully this will inspire you to change up your breakfast routine to include some different items.

Enjoy!

What Ingredients do I need to re-create this?

• Eggs - make them scrambled, poached, or fried.  Good source of proteins, unsaturated fats, and vitamins.  My scrambles are here and here.

• Avocado - ripe sliced avocado provides healthy fats, vitamins, and potassium.

• Grapes - great source of vitamins, potassium, and antioxidants.

• Bananas - great source of potassium, fiber, and antioxidants. 

• Whole Wheat bread - great source for fiber, vitamins, minerals and other nutrients.  Can help in lowering cholesterol.

• Greek yogurt cream cheese - provides more protein and half the fat of regular cream cheese.

• Cucumber - filled with water for hydration, fiber, and vitamins.

• Tomatoes - great source of antioxidants and vitamins.

• Olive oil - rich in healthy fats

• Red Wine Vinegar - lowers blood sugars, nutrients, iron, vitamins.

Substitutions and Variations

• Whole wheat bagel topped with cream cheese and lox.

• Any type of fruit

• Avocado toast

• An omelet with vegetables mixed in.

• Have a side salad with a mix of vegetables along with your eggs.

• Hard boiled eggs.

• Add cheese cubes to the dish.

• Add a mix of nuts and dried fruit.

• Grilled asparagus and tomatoes.

• Slices of deli ham or turkey.

• Add greek salad with feta.

• Marinated or roasted chickpeas.

• Vegetable fritters - any type.

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Healthy Breakfast or Brunch Plate

To a plate add scrambled eggs, sliced avocado, toasted whole wheat bread that has been spread with Greek yogurt cream cheese and topped with sliced bananas.  Add a cluster of grapes, and a healthy serving of chopped cucumbers and cherry tomatoes tossed with olive oil and red wine vinegar.

Comfort Food: Chicken Piccata

Chicken cutlets cooked and doused with a silky pan sauce that features, lemon juice, wine, and garlic.  A quick and easy dish that will bring you healthy yet comfort feels on a winter night.

Chicken Piccata

Need a quick and easy chicken dish that's also healthy to start off the New Year?  I've got an classic one for you.  Chicken Piccata  Just a few simple steps create a dish every bit as good as restaurant versions, ready to serve alongside a towering green salad and a simple whole wheat pasta or good loaf of crusty bread to soak up the sauce.

Piccata is the method by which a meat is floured, browned, and served with a sauce.  In this case my version contains lemon, wine, chicken broth, and garlic.  Typically capers are included in the original version, but I ran out of them.  Try adding some for a briny/salty bite to the dish.

Easy enough for a weeknight, Chicken Piccata is one dish that you will love and have you feeling all cozy.  It's a perfect healthy comfort food.

Enjoy!

What Ingredients do I need?

• chicken breasts, skinless, boneless, or thin cutlets

• all purpose flour

• butter

• reduced sodium chicken broth

• cornstarch

• white wine

• garlic

• lemon

• parsley

Substitutions and Variations

• You can omit the wine, use a little more chicken broth.

• Omit the garlic it you would like. It's not in the original dish but the small amount give the sauce more depth of flavor.

• Add some fresh thyme to the sauce.

• Use chicken thighs, veal or pork cutlets.

Kitchen Tips and Notes

• Make sure your cutlets are even in height.  If not pound them to even them out.  They will cook evenly and quickly.

• Have the sauce ingredients ready to go while you are cooking the chicken.

• Set up you dredging station next to your hot skillet so you can dredge and go straight in to the skillet with each piece.

• Lightly flouring the cutlets lets them brown quickly without overcooking and helps thicken the sauce.

• Cooking in a combination of butter and oil will result in golden browned meat.

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Chicken Piccata

serves 4

2 skinless, boneless chicken breasts, halved horizontally to make cutlets
1/4 cup all purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 Tablespoon olive oil
1 Tablespoon butter
1/2 cup reduced sodium chicken broth
2 teaspoons cornstarch
1/4 cup white wine
1 garlic clove, minced
zest of 1/2 lemon
juice of 1/2 lemon
lemon slices - (optional)
parsley chopped (optional)

On a plate or in a pie pan stir together flour, salt and pepper. Dip chicken into flour mixture, turning to coat, shaking off the excess flour.   In a ;arge skillet heat oil and butter over medium-high. Add chicken; cook 8 to 9 minutes, flipping at midpoint, until done (165 degrees F). Remove from skillet to a platter and cover with foil.  

Meanwhile, in a liquid measuring cup stir together broth and cornstarch and set aside.  Add garlic and wine tothe skillet, cook and stir up the brown bits 1 minute.  Wine will reduce.  Stir in cornstarch/broth mixture. Bring to boiling; reduce heat. Simmer 1 minute or until thick. Stir in lemon juice and zest.  

Drizzle chicken with sauce and top with lemon slices and a parsley.  Serve.