Navajo Tacos

I love navajo tacos. But, what I don't love is the canned chili my mom would typically serve on top of the fry bread when I was younger. I am not really a fan of canned chili so I knew I needed to give this dish a little bit of a make over. I know that I probably could have used my homemade chili in place of the canned chili but I wanted something with a bit more mexican type flavor. I checked a book out from the library called "Not you mothers slow cooker cookbook". I have really liked the book and it has lots of different ideas that I have never seen before. The recipe that caught my eye was the "easiest black beans and rice chili" recipe. It got me thinking that I could swap out the canned chili for this black beans and rice chili. The result was a huge success. I even called my mom right after we finished dinner to let her know that I had improved the already yummy navajo taco.

Black bean and brown rice chili:

This chili would be really great on its own too. When everything was done cooking, I did add about 3/4 c. of water to get the thinner consistency I wanted.

2 (15 oz.) cans black beans

1 (14.5 - 16 oz.) can crushed tomatoes

1/2 c. brown rice

1 tsp. onion powder

1/8 tsp. garlic powder

1/4 tsp. cumin

1/2 tsp. dried oregano

1/2 -1 whole canned chipotle chili, cut into small pieces (These can be pretty spicy so be aware. Also, you can freeze the remaining chilies for another time.)

Pour the beans and their liquid and the tomatoes into the slow cooker. Add the brown rice and spices. Stir to combine. Cover and cook on low 6-8 hours. (I think this cook time will depend on your slow cooker. I used my smallest slow cooker and the low setting was not high enough so I turned it to high after and few hours and it was fine.)

Here is the recipe for the fry bread. I know that Amy has posted her recipe on here as well so if you have tried that one and like it go ahead and stick with that one. This is the one that I have always made.

3 c. flour

1 Tbsp. baking powder

1 1/2 c. warm milk

1 tsp. salt

Combine ingredients and knead into a smooth ball. Cover and let stand for 30 min. Cook in about 1c.- 1 1/2c. hot oil. I just usually cut off a piece of dough, stretch it out the the size/thickness that I want and drop it into the oil. Cook both sides until lightly browned.

Top Navajo tacos with lettuce, cheese, sour cream, tomatoes, olives, guacamole or salsa. Also, I usually break up the fry bread into smaller pieces before I top it with the chili and the other toppings so that it is easier to eat. The picture shows it in on whole piece because I thought it would look better for the picture. You can eat it however you want I just thought I would suggest it.

Taco Soup

I love this soup so, so much not only because it tastes great, but it's the easiest thing on the planet to make.

{Remember when I called myself a lazy-face?}

I borrowed the picture from recipetips.com as I don't have any pictures, but this looks pretty much the same.

Taco Soup

1 lb. lean ground beef, browned and drained
1 can diced tomatoes, undrained {I get the kind with tiny onions and chilis in it - Mexican blend I think?}
1 can black beans, undrained
1 can kidney beans, undrained
1 can whole kernal corn, undrained
1 pkt. taco seasoning {you can get mild, medium or hot depending on your preference - I like mild}
1 pkt. dry ranch dressing
1 can olives, drained and sliced {<----- the most effort you'll have to make putting this together, or you can get rid of that effort by buying the pre-sliced kind}

Pour all ingredients into a crockpot, stir it all up and cook on low 4-6 hours. Serve with sour cream, shredded cheese and crushed tortilla chips.

This is a perfect recipe to use now, as the weather is getting colder. I have a 6 qt. crockpot, so I always double everything but the tomatoes {only because there isn't room for one more can of something and I haaaaaaate tomatoes} and invite people over. It feeds a large group or gives you plenty of leftovers.

I also like to do the beef on Sat. nights, load up the crockpot Sunday morning and we can have it for lunch, or if you get out of church by noon, you can load it up when you get home, and it's ready just in time for dinner.

p.s. I added a slow-cooker label. I hope that's okay? Look at me, all new and trying to run the place.

Refried Beans-Hold the Refry

I am on a bit of a "south-of-the-border" kick lately.  I have not really been a fan of refried beans, but Sarah loves them, so I have been trying to find an alternative to canned beans.  I really like this recipe I found on allrecipes.  First, I can make them in my crock pot.  Second, they don't call for bacon fat, or other funky ingredients, so they're actually pretty healthy.  Third, it makes a lot of beans which keep really well in the freezer or refrigerator.  Fourth, even I think they are REALLY YUMMY as a side dish or wrapped in a warm tortilla.  I have made several batches over the last few weeks.

1 onion peeled and halved
3 cups dry pinto beans; rinsed with stones removed
1/2 fresh jalapeno; seeded and finely chopped
2 Tbsp minced garlic (5-6 average size garlic cloves)
5 tsp. salt
1 3/4 tsp. fresh ground black pepper
1/8 tsp. ground cumin
9 cups water

Add all ingredients to crock pot, adding water last.  Cook on high* for 8 hours, adding more water as needed. Note: if you need to add more than 1 cup of water, the temperature is too high.  

After beans have cooked, drain them reserving some of the water.  Mash with a potato masher adding reserved water until you get the consistency you want.

*My crock pot tends to cook really hot, so I cook the beans on high for 1-2 hours and then turn it down to low.

Minestrone Soup

Heather asked me to post this a couple of weeks ago, so since I'm so on top of things, I'm posting it now.  I love Minestrone Soup.  I've been making this one for a few years now, and I just can't find one that beats it.  I think the key is the can of Bean with Bacon soup.  I don't love condensed soups, but the smoky flavor in this one really makes the difference. I got this recipe from the Mormon Essential Celebrations cookbook, by Julie Badger Jensen.

1 lb. pork sausage- (I just use ground pork so I don't have to mess with the casings.  I've tried using bulk Italian sausage, but it just overpowers the soup.)
4 c. water
2 stalks celery, diced
2 large carrots, diced
1 (10 oz) can beef broth
1 can bean with bacon soup
1 28 oz. can diced tomatoes
1 T. sugar
2 cloves garlic, minced
1 t. dried oregano
1 t. salt
1/2 t. pepper
1 cup cooked noodles (optional)

Brown sausage in a large pot.  Drain off fat. Add remaining ingredients except noodles, and stir together. Simmer uncovered over low heat for at least 1 hour. Add cooked noodles before serving.

This soup tastes even better the next day.

The noodles are completely optional, but there are some in my family that are more likely to eat a soup that has noodles.  If you do add the noodles be sure to cook them first before adding them, otherwise they soak up a lot of the broth.

Crock-pot option: You can make this in your crock pot, by browning the sausage, and then dumping everything except the noodles in the crock pot and cooking on low for the day.  Then just add the noodles before serving.

This soup also freezes well.  Again, just freeze without the pasta, and then add it before serving.

Pulled Pork BBQ Sandwiches

So, this isn't really a recipe - just yet another idea for that pork roast. I just wanted to include it because it is one of my boys favorites. All I do is: Cook a pork roast in a crock pot (in beef broth) on low all day, take it out and shred it. Dump the juices, put the pork back in and add bbq sauce. I think the most important part is to use a really good bbq sauce - not the cheap stuff. Once again, I would like to promote Danielle's bbq sauce on this blog - it's great. If I use a bottled sauce, I usually add some apricot preserves to my liking (Danielle's recipe is usually sweet enough). Also, I know some people add a little pop (i.e., sprite) to their sauce, which is also good. Serve on a yummy role and I'm sure your kids will love it (or are mine the only ones obsessed with bbq sauce?).

Southwestern Pulled Pork

I got this recipe from Taste of Home. It's another one we all like. I'll have to add a picture later.

Southwestern Pulled Pork
adapted from tasteofhome

3 lb-ish pork roast
1 c. barbecue sauce (make sure it's a good one. I suggest trying the one Danielle posted - it's fantastic!)
1 can (8 oz) tomato sauce
2 cans chopped green chiles
1 sweet onion, thinly sliced
2 Tbl chili powder
1 tsp cumin
1/2 tsp oregano

Cook the roast in 1-2 cups of beef broth, with some S&P and garlic powder in a crock pot on low for 6-8 hrs (or you can just cook the roast in all of the ingredients, if you don't care about draining off the drippings). Remove pork and shred. Remove juices from crock pot and add the rest of ingredients. Add shredded pork and continue to cook for about 2 more hours. Serve on tortillas with lettuce, cheese, tomatoes, sour cream, etc.

Sweet Pork

I got this recipe from the Sister's Cafe. I am a sucker for sweet + pork anything, so it's one of my favorites.

Sweet Pork
adapted from the Sister's Cafe

3 lb pork roast
1/2 c worcestershire sauce (the original recipe calls for 1 c. - I think it's unnecessary to use an entire cup)
1/2 c beef broth (to make up for the above)
1 c brown sugar
1 tsp oregano
1 tsp powdered ginger
1 tsp chili powder
1 tsp garlic powder
2 Tbl minced onions

Cook all ingredients in a crock pot on low for 6-8 hrs. One hour before serving, remove roast and shred it. Dump out juices, reserving about a cup. In crock pot mix 1 c. red enchilada sauce and 1 cup brown sugar, then add shredded pork. Add 1/2 - 1 cup of juices to your liking (the original recipe doesn't have you add any of the juice back in, but I think it adds to the flavor). Serve on tortillas with beans and rice, sour cream, cheese, etc.

Chile Verde

Okay. So I LOVE pork loin roasts. They are yummy, cheap (we buy the huge ones at Sam's and divide them into 3-4 smaller roasts), easy and the possibilities are endless. And, since about half our meals end up being some form of pork loin, I decided to list a few of the regulars... sorry, if it's a bit much pork to swallow.

First up, chile verde (or my americanized version anyway).


Chile Verde

3-4 lb pork roast
1 lrg can (28 oz) green chile enchilada sauce
1 large red pepper, chopped
1 onion, chopped
1 or 2 cans of green chiles (when I'm in a good mood, I like to roast, peel and chop my own)
1/2 - 1 tsp garlic powder
1/2 tsp cumin
chicken boullion to taste (about 2 tsp)

To cook the roast you could just combine everything in a crock pot, add the roast and cook all day, but I prefer to cook the roast first without the other stuff, so that I can drain off all the fat drippings and gunk. I cook my roast in the crock pot on low with about a cup or two of beef broth, with some S&P and garlic powder on the roast, for 6-8 hrs. A couple of hours before eating, combine the rest of the ingredients in a med. sauce pan and simmer, so that the veggies are soft. About an hour before serving, shred the pork, return to crock pot, and add the sauce . Serve on tortillas with beans and rice, sour cream, guacamole, cheese, etc.

Slow-Cooked Pork with Umbrian Lentils

This is a recipe that I adapted from one in November's Delicious magazine, my new favorite cooking magazine from the UK (right up there with Olive).

The original recipe calls for a 1 - 1.5 kg ribless pork belly. The butcher looked at me like I was nuts when I asked for this, explaining that it was not a common item.

"Do you want bacon?" he asked.

"No, I am making it in a slow cooker."

"Hm, pork loin will be too lean. Shoulder should work."

So, I left with a large chunk of pork shoulder with some nice fat marbled through it and on the top, and hoped it would turn out.

The recipe also called for lentils de Puy, the beautiful tiny lentils found in France. The store did not have them, so I bought Umbrian lentils (above), which were absolutely beautiful and worked well, since they hold their shape and don't get mushy like regular lentils.

The whole thing was supposed to cook on low for 6-7 hours, which is what I did. Well, it wasn't nearly done by then. I turned the slow cooker up to high and the meat finally started to break down, becoming perfect by about 10:30pm - 3 hours later than when I had planned dinner! But the wait was worth it - it tasted wonderful, and the flavors blended nicely. I added the carrots and celery for an even more flavorful broth, and substituted sour cream for the creme fraiche.

Slow-Cooked Pork with Umbrian Lentils

• 2-3 lb. pork shoulder
• 1 T. sea salt
• 1 T. fennel seeds
• 2 red onions, cut into wedges
• 1/4 c. chopped carrots
• 1/4 c. diced celery
• 4 garlic cloves, smashed
• 200 g Umbrian (or Puy) lentils - about 1 cup
• 1 c. white wine
• 1 c. chicken stock
• handful fresh parsley, chopped
• 2 T. sour cream

Put some olive oil in a pan and sear the pork on all sides.

Remove from the pan and let cool.

Add to the pan the onion, carrots, celery, and garlic and cook until slightly softened.

Add the white wine and chicken stock and turn off the heat.

Rub the pork all over with the sea salt and fennel seeds.

Add the lentils to the slow cooker, followed by the stock/vegetables.

Place the pork on top of the lentils/vegetables mix.

Cook on high for a couple of hours, and then turn to low - cooking time approx 7 hours - until the pork starts to break down.

Add the parsley and sour cream to the lentils mixture and stir.

Makes about 6 servings.

I served mine with roasted and mashed parsnips to soak up all of that delicious sauce. Mmmm!

"Souper" Easy Chicken Noodle Soup

Yes, I am posting again. Some of my favorite recipes are from the contributors of this blog, so I decided if you are too shy to post them, I will.

Monday is soup night at our house. The other day Mark requested homemade chicken noodle soup. I have never made homemade chicken noodle soup, but Mark insists I have, and remembers it being good. I'm sure someone must have brought us some in the last couple of years. Evidently Mark loved it, so I was feeling some pressure. Then I remembered this recipe I got from Sara last Christmas. It must have been the "easy" in the title that stuck in my brain.

Not only is this soup easy, it turned out delicious. Everyone in my family, from Mark right down to Gracie, ate it up. I also love the crock pot option. Thanks Sara!



3 qts. water
10-12 chicken bouillon cubes (or 1/3 cup chicken soup base)
1/4 t. pepper
1 t. basil
2-3 chicken breasts (uncooked)
2 carrots, sliced
2 stalks celery, sliced
1 onion
3-4 large handfuls of Country Pasta noodles

In a large pot, or crock pot*, add water, bouillon. seasonings, chicken and vegetables. Bring to a boil, then simmer until vegetables are tender and chicken is cooked. Remove chicken and shred. Return to a boil. Add noodles. Cook until noodles are tender. Put shredded chicken back in and enjoy.

*In a crock pot, follow the above directions, but start in the morning. Allow to cook all day. Remove chicken to shred and add noodles. Replace chicken and cook for 1-1 1/2 hours, or until noodles are tender.

Tips from Sara: If the chicken is frozen, it doesn't need to be thawed.

Also, if your kids won't eat onions, leave the onion whole for cooking and remove it before serving.

Here on the Wasatch Back you can find Country Pasta on the bottom shelf on the noodle aisle at Day's.

Italian Sausage Spaghetti

I LOVE using my crock pot. Its great for those crazy days when its just easier to make dinner in the morning (which, come to think of it, is just about every day). Spaghetti is always a hit at our house, and this sauce is a favorite of all members of our family. It makes a lot of sauce, so I've also used it when we invite people to dinner. Last, but not least, it freezes well, so I often make a double batch and freeze some for later.

1 pkg. (5-6 sausages) Italian sausage links cut into 1-inch pieces
1/2 c. diced onions- or a handful of dehydrated onion
3 T. sugar
1 t. dried oregano
1/2 t. salt
2 garlic cloves-minced
1-28 oz. can crushed tomatoes
1-15 oz. can tomato sauce
1-12 oz can tomato paste
1-15 oz. can Italian tomatoes-diced, stewed, whatever
1 lb. spaghetti noodles

Combine all ingredients in slow cooker, except the noodles. Cover and cook on low 8-10 hours. Serve over cooked noodles.

Note: You can also use turkey sausage, which I prefer, but I can't always find it here. I've had success with several different brands of sausage. The only time it didn't turn out was when I used Western Family brand. It was gross.

Coke Adds Life...to Beef Short Ribs

Someone left a liter of Coke on my kitchen counter. I don't drink Coke, but it reminded me of Coca Cola braised shortribs that I had had at a restaurant some years ago. Time to bust out the slow cooker!

I found this recipe online, and it turned out great. Do not be afraid of using cola - it creates an amazing braising solution and sauce that is neither sticky nor sweet. It makes a lot (filled the slow cooker to the brim), so next time I might try and halve it. One change that I made was to use boneless short ribs - I bought about 2-3 lbs, vs. the 7-8 lbs of bone-in shortribs called for in the original recipe. The flavor was all there and it was a lot less work. No need to be too exacting when chopping the vegetables - they get strained out in the end.

It makes a lot (and would be ideal for company), and the leftovers are even better. The first night we had it with roasted fingerling potatoes, and the following night with garlic mashed potatoes. Mmmm.

I'm a Carnita-vore

Carnitas. One of the best preparations of pork that was ever created, Mexican style. The foundation of one of the best tacos that you can eat.

What a perfect candidate for our new best friend, the Slow Cooker.

Here's an example of what the best about slow cookery: turning the everyday into the divine. I bought a 3 lb. boneless pork shoulder at the market, a most humble piece of meat, which cost around $7.00. I cut it up into 1 - 2" chunks, seasoned it with salt, pepper, Mexican oregano, and a bunch of other spices (truth be told, my husband came home and "doctored" it according to his tastes, which are very good - I saw garlic salt and fresh-squeezed orange juice go into the pot). I topped it with roughly chopped onion, set the heat on low, and walked away.

6 hours later, the meat was fragrant and falling apart, ready to be hand-shredded. Now, the key to carnitas is the 2nd step, which is putting the cooked meat into the oven. It lets the juices settle into the meat, and the top gets crispy crunchy which is so important for the depth of texture and taste. I have found that slow cooking meat usually has 2 steps, either browning before it goes into the pot, or roasting afterwards - otherwise you end up with mush - tasty mush, but mush.


Everyone has their own opinion for what makes a great taco, but this combo worked great for me: carnitas, avocado, tomatoes, onions, salsa verde, sour cream, and lots of cilantro on a handmade corn & wheat tortilla.


Talk about economical - the 3 lb roast made enough for more than 3 days worth of meals. Because I bought all of the produce at a local fruit & vegetable stand, I don't think I spent over $15.00 total. It would be great for a family meal or having a few friends over for movie night, with lots of good beer on hand, of course.

Slow Down, You Move Too Fast

Ahh, Simon & Garfunkel, macrame and the indespensible Crock Pot. If you are a child of the 70's, your mom had one of these, probably with some kind of stenciled flower design on it to make it look "homey". It gave the illusion of something simmering on the stove all day, while the lady of the house was out working, practicing yoga, or buying new bark-cloth curtains for the living room. In our kitchen, it sat right alongside the yogurt-maker and (unused) waffle iron.

Slow-cookers have made a comeback, right in time for the recession. You can find different varieties in various price ranges from brands like the original Rival or Cuisinart. The reasons for their new found popularity are most likely the same as they were 40 years ago - they are easy to use, save hours of hands-on time, and can make even the most humble of ingredients taste wonderful.

We recently bought the Hamilton Beach "Stay or Go" model at Best Buy, for a modest $39.99. I was happy with the way it looked out of the box - clean, modern, and without a flower stencil in sight. It has a couple of different programming modes to allow for cooking at different temperatures, and a probe that you can insert to test the doneness of your recipe without having to remove the lid. Both the ceramic insert and lid go into the dishwasher, which makes for easy cleanup, too.


Last night I tried a recipe for "Taco Chili" (well it was actually called "Taco Soup" but I think that sounds terribly unappetizing). It was pretty good - a breeze to prepare, inexpensive, and tasty. I would add more spices next time, but as is it makes a good meal for a family and each person can doctor it according to their tastes. It's from Paula Deen, so it's tailored for the average American palate, using ingredients that can be found at almost any grocery store. She drives me nuts, but she does have a handle on quick and easy home cooking. I changed a few things, like added hot sauce and put the chips on top rather than underneath the chili.

One thing to note about slow cookers is that they retain a lot of liquid, so it may look like you don't have enough, but you do. If you are adapting a regular stove top recipe to a slow cooker, decrease the amount of liquid used. Next up....BRAISING!



Taco Chili

Ingredients

• 2 pounds ground beef
• 2 cups diced onions
• 2 (15 1/2-ounce) cans pinto beans
• 1 (15 1/2-ounce) can pink kidney beans
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (14 1/2-ounce) can tomatoes with chiles
• 2 (4 1/2-ounce) cans diced green chiles
• 1 (4.6-ounce) can black olives, drained and sliced, optional
• 1/2 cup green olives, sliced, optional
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package ranch salad dressing mix
• a few healthy shakes of hot sauce - my addition
  
• Corn chips, for garnish
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onions, for garnish
• Pickled jalapenos, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. Top with tortilla chips, sour cream, cheese, green onions and jalapenos.