Taco Box

How was your weekend? Anything good happen? We did a lot of yard work, which was actually fun! Randy and I both had that Springy itch to get out in our yard and start dinking around. So, there we were- in our yard, on Saturday, working alongside each other with our butt cracks flashing the neighborhood. Anyway, let's talk about this Taco Box:

I saw this Taco Box on the kitchn blog (via Cup of Jo). A neighborhood friend recently had a baby so my friend Kris and I put together our own version (above) of this taco box to take over. I didn't have a wine crate laying around to use like they did over at the kitchn, so I did the next best thing and wrapped a diaper box in wrapping paper. Wink. I also used some happy tape to write TACO BOX on the outside. It looks a wee bit crazy, but I like crazy. In wee bits. 

Here is what we filled our box with: Speciality sodas, tortillas, freshly grated cheese, shredded lettuce, salsa, sour cream, black beans, slow-cooked shredded beef, and stuff to make guac. I packaged the meat (which isn't pictured because it was still slow cooking) in freezer safe bags with the juices so they could have the option to freeze it for later use.
I'm sure there are other things that you could add to this taco box (like you could kick it up a notch and make it a little more gourmet) and you totally should! when you make one of these for a family in need in your neck of the woods.

Thanks to The Kitchn blog for this rad idea! 

images by Briana

Slow Cooked Rump Roast and Vegetable Soup

Mark this recipe under Super Tasty and Healthy!  Our Momma has done it again!  She is a master at making amazing soups with out using recipes!  This one is a keeper for sure!

Ingredients:
2-3 pound rump roast, slow cooked with 1 bottle Rick Bayless steak marinade and 1 bottle Rick Bayless Fajita marinade in crock pot for 8 hrs on low.


Once cooked, remove the roast from crockpot, remove fat, shred meat and add back to the crockpot and cooking juices.


Add to the crock pot: 
6 carrots, peeled and sliced 
1/2 head of green cabbage shredded
1 carton Kitchen Basics unsalted beef stock 
1-14.5 oz can diced tomatoes
6 bay leaves
1 tablespoon crushed dried basil
kosher salt and pepper to taste 


Slow cook on low for 3-4 hours until carrots are tender!


image by Kara  

Slow Cooked Teriyaki Glazed Pork Tender Loin

This was dinner yesterday!  And BOY was it GOOOOOD!  All you have to do is start with a crock pot, good quality pork roast, a few simple ingredients and BAM!  Amazing meal!  I hope you try it and love it, just like we did!

Ingredients:
1- 24 oz (1 lb 8 oz) center cut pork tenderloin (we like Hormel)
Some seasoned salt (such as Lawry's) to taste
3/4 cup apple juice
2 tablespoons teriyaki sauce
1-2 cups beef stock
1 medium white onion, cut into eigths
6-7 garlic cloves, peeled


Preparation:
First, pour your apple juice, teriyaki sauce and beef stock into your crock pot. Second, rub the seasoned salt on all sides of the roast.  Then in a heavy duty saute pan, brown all sides of the roast to lock in flavor and juices.  Next, put your browned roast in the crock pot.  The liquid in the crock pot should cover 3/4 of the height of the roast.  Add the chopped white onion and peeled garlic cloves.  Turn crock pot on low for 7 hrs.  Every so often while it's cooking, take the lid off and spoon the cooking juices over the top of the roast.  Once the roast is finished slow cooking, take it out and let it rest while you make the glaze.


For the gravy/glaze:
Strain the drippings/cooking broth through a sieve into a medium sized sauce pan.  Put the pan over medium heat.  Take one tablespoon of cornstarch and mix it with a small amount of the cooking broth.  Add back to the pan and cook until the broth starts to boil and thicken.  Should only take about 2-3 minutes.


image by Kara  


   

Cowboy Quesadillas

Crock-pots are magical contraptions. Time and time again, I throw chicken breasts in the crock-pot with some kind of sauce, cook it on low for the better part of the day and then call it dinner. MA-GIC. One of my favorite sauces to crock-pot with chicken breasts is barbecue. OH, it's yours too?! I thought so.

Crock-potted barbecue chicken gets AROUND in my kitchen. I toss it in salads, sprinkle it on pizzas, pile it in potato rolls, layer it in quesadillas, or serve it up with a loaded baked potato on the side (my favorite way).

This quesadilla is just one of the many, many ways to use crock-potted barbecue chicken. It's messy and I have to say, I LOVE that about it. Sometimes you just need a little messy in your life. These are meant to be made and then immediately devoured with plenty of finger lickin' along the way. I don't serve them with anything on the side- no sour cream or salsa. These can stand alone. At our house, we usually lay a paper towel down for each place setting and then I serve the quesadillas straight from the cutting board after cutting up into wedges.

I hope you enjoy these as much as we do! Thanks for stopping by!

Recipe (will make 3 10 in sized quesadillas, serving up to 6 people):

For the crock-potted chicken:

3 boneless skinless chicken breasts

Enough barbecue sauce to coat and cover chicken breasts

Place chicken breast in crock-pot. Pour barbecue sauce over chicken. Stir to combine and coat. Cook on low for 6-8 hours. After cooking, remove from crock-pot and shred using a fork. Cover and refrigerate or move right into making the quesadillas if you are ready.

For the quesadillas:

6 10 in tortillas

Roughly 3-4 cups shredded cheese (mozzarella or jack, preferably)

1 15 oz can chili beans, divided between three quesadillas (chili beans are simply pinto beans with seasonings and tomato paste)

Cooked and shredded barbecue chicken

3-4 tablespoons red onion, FINELY diced (you could also use green onions)

Barbecue sauce for drizzling in the quesadilla

Start by heating your skillet, over medium to medium-low heat. After skillet is heated, in this order, layer a single tortilla, 1/2 cup-3/4 cup shredded cheese, shredded chicken (equal to 1 chicken breast), chili beans, and a healthy drizzling of barbecue sauce.

Top with more cheese.

Top it all off with another tortilla.

Cover skillet with lid. Cook quesadillas for 5 minutes per side (medium-low to medium heat), or until the cheese is all melted through. It's important to cover the quesadilla while it cooks. It will trap the heat, ensuring that the layers of beans, cheese, and chicken get properly heated through.

Transfer cooked quesadillas to cutting board. Cut into wedges. Serve.

images by Briana