April 3, 2009

This was dinner tonight...

Slow-Cooker Pulled-Pork Tacos













Ingredients
  • 2 cups store-bought salsa, plus more for serving
  • 2 tablespoons chili powder
  • 2 tablespoons dried oregano
  • 2 tablespoons unsweetened cocoa powder
  • kosher salt
  • 1 2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat
  • 18 corn tortillas
  • 1/2 cup fresh cilantro sprigs
  • 3/4 cup sour cream
  • 1 lime, cut into wedges
Directions
  • In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.
  • Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
  • Twenty minutes before serving, heat oven to 350° F.
  • Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
  • Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.
This one was great! Will make this again for sure!

Made this for dinner last night...

 I really like Real Simple Magazine and buy it every once and awhile. It has some great tips and the recipes that I have tried have been "simple" and good.
I tried this one last night, it wasn't bad. Mind you, I omitted the apricots and hehe oops forgot the spinach at the last minute...I blame that on my 3 year old.
Spiced Braised Beef with Sweet Potatoes
Ingredients
  • 1 1/2 pounds beef chuck, cut into chunks
  • 2 sweet potatoes (about 1 pound), cut into 1/2-inch-thick half-moons
  • 1 28-ounce can whole peeled tomatoes
  • 1 large red onion, cut into wedges
  • 1/2 cup dried apricots
  • 2 teaspoons ground cumin
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne
  • kosher salt
  • 1 10-ounce box couscous (1 1/2 cups)
  • 1 15-ounce can chickpeas, rinsed
  • 2 cups baby spinach (1 1/2 ounces)
  • 1/4 cup roasted almonds, chopped
Directions
  • In a 4- to 6-quart slow cooker, combine the beef, potatoes, tomatoes (and their juices), onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 teaspoon salt, and 1/2 cup water.
  • Cook, covered, until the meat is tender, on high for 4 to 5 hours, or on low for 7 to 8 hours.
  • Ten minutes before serving, prepare the couscous according to the package directions.
  • Add the chickpeas to the slow cooker and cook until heated through, 2 to 3 minutes. Stir in the spinach. Serve with the couscous and sprinkle with the almonds.

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