Saturday, March 28, 2009

Smoky Beef Tacos

Once again, here is a recipe from Everyday Food. I seriously love this little magazine. It is very worth the $10 a year I pay for it.
I made this in a slow cooker (different that the original recipe). It was super easy, and turned out perfectly. Plus it made the house smell fantastic all day long.
Just another note: I was kind of leary of the chipotle chilies. I have never cooked with them before. Do not skip this step. They looked kind of scary coming out of the can but was so flavorful and delicious! I found them in the Hispanic section of my grocery store.


Serves 8

  • 2 to 3 tablespoons chopped canned chipotle chiles in adobo
  • 1/2 cup ketchup
  • 8 garlic cloves, chopped
  • 2 teaspoons dried oregano
  • Coarse salt and ground pepper
  • 1 boneless beef chuck roast (about 3 pounds), excess fat trimmed
  • 16 corn tortillas (6-inch), lightly toasted
  • Roma tomato- diced
  • Cheddar cheese- shredded
  • Avocado-red onion relish-recipe follows
  • cilantro-lime crema-recipe follows


  1. Stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper.
  2. Cut beef into 4 equal pieces. Coat with chili mixture and place in a slow cooker
  3. Slow cook on high for 4 hours or low for 6-8 hours.
  4. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.
  5. To toast corn tortillas: warm a frying pan over medium heat. Spray with pan spray. One at a time slightly toast tortillas, flipping over for even toasting.

Avocado-Red Onion Relish

Makes 3 cups

  • 2 diced avocados
  • 1 finely chopped medium red onion
  • 1 tablespoon fresh lime juice
  • Salt and pepper


  1. Combine avocados, red onion, and lime juice. Season with salt and pepper.

Cilantro-Line Crema

  • 8 ounces reduced-fat sour cream
  • 1/8 cup fresh lime juice
  • 1/4 cup chopped cilantro
  • Salt and pepper


  1. Stir together sour cream, lime juice, and cilantro. Season with salt and pepper.

Monday, March 2, 2009

Crispy Chocolate Marshmallow Treats

Well, for any of you who know me you know that I can't stay away from the treats for long so here is another one for you. Again it is from Everyday Food, and they are super-yummy!

Crispy Chocolate Marshmallow Treats

6 Tbs. butter plus more for the pan
1 bag (10.5 oz) mini marshmallows
1/4 cl unsweetened cocoa
6 c. crisp rice cereal
1 c. semi-sweet chocolate chips

1- Butter an 8-inch square baking dish. Set aside
2- In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium heat, stirring frequently, until melted, about 6 minutes; stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate. (I couldn't get mine to "drizzle". It blobbed. So I just spread it on like frosting). Let cool at room temp; cut into bars and serve. Yum!