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.

Ingredients

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
  

Directions

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

Directions

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

Directions

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

Southwestern Meatloaf Burger

I got this recipe out of Martha Stewart Everyday Food. I love that magazine! But I stole the picture off the website (sorry Martha). We ate this all up before I could take a picture. I have made these burgers several times before and they are a hit. The girls even like them. A spicy burger without a bun, but kind of like a thick slice of yummy meatloaf. And we all know how I feel about meatloaf! We had these with corn and a side salad. I'm sure the tortilla that Martha suggests would be good. We were out of tortillas. I really need to go grocery shopping.

Martha says "Glazing the burgers with chili sauce keeps them moist and adds extra flavor. Look for chili sauce (actually a spicy ketchup) in the condiments aisle of your grocery store. If you are making them ahead, store the burgers in the refrigerator until ready to use, up to overnight; otherwise, bake burgers as soon as they are formed. Serves 4."

Ingredients

• 1 1/4 pounds ground beef chuck
• 1/4 cup plain dried breadcrumbs
• 1 cup (about 1 bunch) scallions, minced
• 4 cloves garlic, minced
• 1/2 cup plus 3 tablespoons tomato-based chili sauce
• 1 large egg, lightly beaten
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• Coarse salt and ground pepper
• Warmed tortillas, for serving (optional)
• Pickled jalapeno slices, for garnish (optional)

Directions

1. In a large bowl, combine beef, breadcrumbs, scallions, garlic, 1/2 cup chili sauce, egg, chili powder, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your hands, mix just until combined; do not overmix.
2. Divide beef into 4 equal portions. Form each portion into a 4-inch-diameter patty, about 1 1/2 inches thick. Place on a plate; cover tightly with plastic wrap. Refrigerate until ready to use, up to overnight.
3. Preheat oven to 425 degrees with rack in center. Transfer patties to a rimmed baking sheet. Bake until browned, about 15 minutes.
4. Lightly brush tops and sides of patties with remaining 3 tablespoons chili sauce. Return to oven; cook until an instant-read thermometer inserted into center registers 160 degrees. 5 to 10 minutes more. Serve immediately, with tortillas, jalapenos, and radishes, if desired.

Meatloaf (Sandwich)

I love meatloaf sandwiches. Think what you will but it is true. The meatloaf, chilled and sliced, the pickles, the mustard, the soft white bread (this is a must). I love it all. I adore it. When there is leftover meatloaf in the fridge nobody dares go near it afraid of incurring my wrath if they eat it. I will make meatloaf just for the sandwiches. But I didn't make this meatloaf. . .

I have been sick. Coughing, headache, body aches, chills, fever, etc. My dad came over yesterday and took one look at me and said "You go back to bed. I will help the kids to their homework and make you a meatloaf." So I shuffled back down the hall in tears. (A good way to get me to cry is be nice to me). I'm not sure what brought the tears, the fact that I wouldn't have to do homework that night or that dad was making me MEATLOAF. It is just what a sick girl wants.

So thank you for the meatloaf dinner, dad. It was fabulous. So was the sandwich that I made for my lunch today. There is still enough left for one more tomorrow. So if you come over to my house, eat the cake, have some cookies, but stay away from the meatloaf!

Meatloaf

1 1/2- 2 lbs. hamburger
1/4 c. onion- diced
4 slices bread
1/2 c. milk
2 eggs
2 tsp. salt
1/2 tsp. poultry seasoning or sage
1/4 tsp. pepper
1/4 tsp. dry mustard , or a squirt of regular mustard
1 Tbs. Worcestershire sauce

In a Kitchen Aid mixer, or by hand combine bread, milk, and eggs. Mix well. Add remaining ingredients and combine well. Form into loaves. I like to make 2. Dad made 1 giant one.
Place in a Pyrex baking dish and add about 1/2 cup water to bottom of pan. Bake at 350 degrees for about 1 hour. Slice and serve with ketchup, BBQ sauce, or relish.

For a Meatloaf Sandwich (Which I highly recommend)

Wrap any leftover meatloaf in plastic wrap and store in the fridge. Wait in great anticipation for lunch time the next day. When you can't stand it any more, gather up the meatloaf, white bread, dill pickles, mustard, mayo, and salt and pepper. Prep your bread with the mustard and mayo. Slice your meatloaf and stack it as thick or as thin as you like on the bread and top it with sliced dill pickles and salt and pepper to taste. Top with bread and slice the sandwich. Now you better find a chair because you are going to want to be sitting down when you eat this sandwich. I would suggest enjoying it with a Diet Pepsi. See, I told you it was good. Your house now has a new meatloaf hoarder too!