Red Tofu Curry

Ingredients

  • 1 tablespoon canola oil
  • 1 (12-ounce) package extra-firm tofu, cut into 1/2-inch cubes and pressed to drain water
  • 3 cups baby carrots, halved lengthwise
  • 2 cups peeled red or Yukon potatoes, chopped into bite-size pieces
  • 2 medium yellow onion, diced
  • 3 teaspoons minced garlic (6 cloves)
  • 1 (1-inch) piece fresh ginger, peeled and minced
  • 1 3/4 cups water
  • 1 cup canned unsweetened coconut milk
  • 1 1/2 tablespoons red curry paste
  • 1 vegetable bouillon cube
  • 1/2 teaspoon salt
  • Cooked rice, for serving
  • Fresh cilantro, for garnish

Directions

  1. Pour the oil into a large skillet, setting the skillet over medium-high heat. Once the oil’s hot, carefully add the tofu in and let it cook for 5 minutes or until the edges look crisp, turning occasionally during that time.
  2. Take a 4-quart slow cooker out and add the following ingredients to it, stirring to make sure everything’s mixed together: tofu, baby carrots, potatoes, onions, garlic, ginger, water, coconut milk, red curry paste, bouillon cube and salt.
  3. Put the lid on your slow cooker and either cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  4. Serve the curry over rice and garnish with cilantro.

Serves 4.

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We love curry but this was disappointing. The vegetables looked drained of color and even though there were multiple big flavors that went into this, the finished dish just didn’t have a lot of flavor. The one upside to this was that this was a cheap dish to make ! If you just need something to help make your money stretch a little more and don’t care much about flavor than this is perfect for you !

We got this recipe from “The Super Easy Vegan Slow Cooker Cookbook”.

We weren’t paid in any form to mention “The Super Easy Vegan Slow Cooker Cookbook”.

Take care everybody !

Slow-Cooked Reuben Brats

Ingredients

  • 10 uncooked bratwurst links (we used Johnsonville Brats Original)
  • 3 bottles (12 oz. each) light beer or nonalcoholic beer (we used Michelob Ultra Pure Gold)
  • 1 large sweet onion, sliced (we thinly sliced the onion)
  • 1 can (14 oz.) sauerkraut, rinsed and well-drained
  • 3/4 cup mayonnaise
  • 1/4 cup chili sauce
  • 2 Tbsp. ketchup
  • 1 Tbsp. finely chopped onion (we used a yellow onion)
  • 2 tsp. sweet pickle relish
  • 1 garlic clove, minced
  • 1/8 tsp. pepper
  • 10 hoagie buns, split
  • 10 slices Swiss cheese

Directions

  1. In batches, brown your bratwurst in a large skillet (we browned 5 of the links at a time). Add the beer, sliced onion and sauerkraut to a 5-qt. slow cooker (we used a 6-qt. slow cooker), stirring to combine. Place the browned bratwurst in the slow cooker, putting the lid on and cooking for 7-9 hours on LOW or until the sausages are fully cooked (our bratwurst were fully cooked when we checked them at the 7 hour mark).
  2. Preheat your oven to 350 degrees. Take a small mixing bowl out and add the following ingredients to it, stirring to combine: mayonnaise, chili sauce, ketchup, chopped onion, relish, garlic and pepper. Spread the mayonnaise mixture over the cut sides of the buns, adding the cheese on next followed by the bratwurst and the sauerkraut mixture (we used a slotted spoon to get the sauerkraut mixture without all the liquid). Place the buns on an ungreased baking sheet (we lined our baking sheet with aluminum foil before placing the buns on it). Stick the sheet in the oven for 8-10 minutes or until the cheese has melted (our cheese melted by the 8 minute mark).

*We poured a tablespoon of vegetable oil into a large cast-iron skillet, letting the oil get hot before adding in the bratwurst to get browned.

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This was a tasty bratwurst ! You definitely taste the Swiss cheese and the bratwurst but we didn’t taste the sauce and sauerkraut mixture much. The cheese is ooey gooey, the bratwurst is nice and juicy, it just made us want to keep coming back fr more ! If you’re looking for something to serve on a game day, this would be a great handheld dish to enjoy !

This recipe came from Taste Of Home.

We weren’t paid in any form to promote Johnsonville, Michelob or Taste Of Home.

Take care everybody !

Pozole Rojo

Ingredients

  • 4 dried ancho chiles, stemmed and seeded*
  • 3 dried guajillo chiles, stemmed and seeded*
  • 2 cups boiling water
  • 2 1/2 pounds boneless pork shoulder, trimmed and cut in half
  • 3 teaspoons salt, divided (we used table salt)
  • 1 tablespoon vegetable oil
  • 2 medium onions, chopped (we used yellow onions)
  • 1 1/2 tablespoons minced garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons Mexican oregano
  • 4 cups chicken broth (we used Swanson 33% Less Sodium)
  • 2 cans (30 ounces each) white hominy, rinsed and drained (we used 4 (15.5 oz each) cans of Bush’s White Hominy)
  • Optional toppings: sliced radishes, lime wedges, sliced romaine lettuce, chopped onion (we used yellow onion), tortilla chips and/or diced avocado (we used everything but the tortilla chips)

Directions

  1. Take the chiles and place them in a medium-sized bowl, pouring the boiling water over them afterwards. Use a small plate or a bowl to weigh the chiles down and let them soak for at least 30 minutes.
  2. While the chiles are soaking, sprinkle 1 teaspoon of the salt all over the pork. Pour the oil into a large skillet (we used a large cast-iron skillet), setting the skillet over medium-high heat. Place the pork in the skillet, cooking it for 8 to 10 minutes or until the pork’s browned on all sides (took us about 3 minutes for each side to get browned). Place the pork in the slow cooker (we used a 6 qt. slow cooker).
  3. Take the same skillet you browned the pork in and place it over medium heat. Toss the onions in, cooking them for 6 minutes or until they’ve softened (6 minutes did the job for us). Add the following ingredients to the skillet, stirring for a minutes once they’re all in: garlic, cumin, oregano, and the remaining salt. Stir the broth in, bringing it to a simmer, making sure to scrape up any browned bits that are on the bottom of the skillet during that time. Once simmering, pour the broth and everything else that’s in the skillet over the pork.
  4. Add the softened chiles and it’s soaking liquid into either a food processor or a blender (we used a blender) and process the chiles until it’s a smooth mixture. Pour the chile mixture into a fine-mesh sieve that has a medium-sized bowl sitting under it. Using a spoon, press the chiles so that you get as much liquid as possible**. Throw away any solids and mix the liquid into the slow cooker.
  5. Put the lid on the slow cooker and let it cook on LOW for 5 hours. Take the lid off just long enough to stir in the hominy, putting the lid back on and letting the pozole cook for another hour. Turn the heat off and  let it sit for 10 to 15 minutes before skimming fat from the surface and throwing it away (we never removed any fat from the liquid). Take the pork out of the slow cooker and place it on a large cutting board where you can shred it using two forks. Pour the hominy mixture into a bowl and top it with the pork and any of the toppings you choose to use.

*We did remove the stems but as far as the seeds go, we shook out what seeds we could but didn’t care if there were seeds still left in the peppers.

**After processing the chiles and the soaking liquid, we just put the mixture straight into the slow cooker, skipping the part involving the sieve.

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This recipe takes a bit of work  but the flavor was absolutely worth it ! The tender pork was hard to stop eating while we were shredding it because it tasted that good to us ! The hominy is equally delicious though because it just absorbs all that flavor during that hour in the slow cooker. As far as the toppings go, we think a lot of them contributed flavor and texture but we could go without the avocado next time. We love avocado but other than maybe it cutting down on the little bit of saltiness that the pozole had and it adding color to the dish, it just didn’t make the dish better (didn’t make it worse either though). We’ve been meaning to make this dish for a while because it sounded really flavorful and now that we’ve finally made it, we know we were absolutely right !

This recipe came from Crock-Pot.

We weren’t paid in any form to mention Swanson, Bush’s or Crock-Pot.

Take care everybody !

Kick’n Chili

Ingredients

  • 2 lbs. 90% lean ground beef
  • 1 Tbsp. each salt, cumin, chili powder, paprika (we used smoked paprika), dried oregano, and black pepper (we used freshly ground black pepper)
  • 2 tsp. red pepper flakes
  • 2 cloves garlic, minced
  • ¼ tsp. ground red
  • 1 Tbsp. oil
  • 3 cans (10 ½ oz. each) diced tomatoes w/ green chiles
  • 1 jar (16 oz.) salsa (we used Pace mild)
  • 1 onion, chopped (we used a yellow onion)

Directions

  1. Take a large mixing bowl out and mix together in it the beef, salt, cumin, chili powder, paprika, oregano, black pepper, red pepper flakes, garlic and ground red pepper.
  2. Set a large skillet over medium-high heat, pouring the oil in afterwards. Once the oil’s hot, add the beef in, cooking it to get browned for 6 to 8 minutes, stirring it around so the meat gets broken up. Drain off any fat before mixing in the tomatoes, salsa and onion. Place the meat mixture into a 4 ½-qt. slow cooker, putting the lid on afterwards. Let it cook on LOW for 4 to 6 hours. Serve immediately.

Serves 6.

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This wasn’t as spicy as we thought it’d be, although it did get a little bit spicier overnight. We loved how easy this was to make, we’ll probably just be using a spicier salsa next time though.

Recipe source unknown.

We weren’t paid in any form to promote Pace.

Take care everybody !

Barbecue Pork Tacos

Ingredients

  • Cooking spray
  • 1 (4- to 5-lb.) boneless pork shoulder roast (Boston Butt), trimmed
  • 1 (18-oz.) bottle barbecue sauce (we used Jack Daniel’s Hickory Barbecue Sauce)
  • 1 (12-oz.) can cola soft drink (we used Caffeine Free Coca-Cola)
  • 10 to 12 (8-inch) flour tortillas, warmed
  • Toppings: chopped tomatoes, sliced jalapeños, shredded Cheddar cheese (we used sharp Cheddar cheese), chopped fresh cilantro (we also used sliced radishes)

Directions

  1. Take a 6-quart slow cooker out and lightly grease the inside of it using the cooking spray. Put the pork in the bottom of the slow cooker, pouring the barbecue sauce and cola in afterwards. Put a lid on the slow cooker, letting the pork cook on LOW heat for 8 to 10 hours or until the meat shreds easily with a fork.
  2. Take the pork out of the slow cooker and transfer it to a cutting board. Shred the meat using two forks, throwing away any chunks of fat. Skim any fat from the sauce before adding the shredded pork back in.
  3. Spoon the pork into the tortillas, adding on your choice of toppings afterwards.
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We recommend actually fixing this a day or two before you plan on it actually being eaten ‘cause while the flavors aren’t bad on the first day per se, it tastes a lot better after it’s sat in the fridge for a day or two. You get a nice sweetness from the sauce (not like candy sweet though) and the meat is really tender. If you choose to add the toppings then the radish will give a nice crunch, the jalapeños bring heat and crunch, cilantro and tomato bring a nice freshness, and what doesn’t cheese make better?

This recipe came from Southern Living.

We weren’t paid in any form to mention/promote Jack Daniel’s, Coca-Cola or Southern Living.

Take care everybody !

Chickpea & Potato Curry

Ingredients

  • 1 Tbsp. canola oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 tsp. minced fresh gingerroot
  • 2 tsp. ground coriander
  • 1 tsp. garam masala
  • 1 tsp. chili powder
  • ½ tsp. salt (we used kosher salt)
  • ½ tsp. ground cumin
  • ¼ tsp. ground turmeric
  • 1 can (15 oz.) crushed tomatoes (we used an entire 28 oz. can of Hunt’s crushed tomatoes)
  • 2 can (15 oz. each) chickpeas, rinsed and drained
  • 1 large baking potato, peeled and cut into ¾-in. cubes
  • 2 ½ cups vegetable stock
  • 1 Tbsp. lime juice
  • Chopped fresh cilantro
  • Hot cooked rice (we used brown rice)
  • Sliced red onion, optional
  • Lime wedges, optional

Directions

  1. Take a large skillet and pour the oil in, setting the heat to medium-high. Add the onion in, stirring constantly for 2-4 minutes or until it’s tender. Toss in the garlic, ginger, and dry seasonings, continuing to stir for an additional minute before adding in the tomatoes, stirring just long enough to combine. Place the skillet mixture in a 3- or 4-qt. slow cooker.
  2. Add the chickpeas, potato and stock into the slow cooker, stirring to combine. Put the lid on the slow cooker and let it cook on LOW for 6-8 hours or until the potato’s tender and the flavors taste like they’ve blended (we cooked ours for 8 hours).
  3. Stir in the lime juice and sprinkle the cilantro on afterwards. Serve the curry over rice, topping it with the red onion slices and lime wedges on the side (if you’re using them).
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This is a tasty, filling dish to enjoy ! The dish tastes good on it’s own but it’s even better with the red onion slices. The onion slices bring a crunchy texture that’d be missing otherwise and adds a nice sharpness to the dish.

This recipe came from Taste of Home.

We weren’t paid in any form to promote Hunt’s or Taste of Home.

Take care everybody !

Habanero Beef Tacos

Ingredients

  • 2 cups coarsely chopped tomatoes
  • 3 fresh poblano chile peppers, seeded and coarsely chopped (our poblanos looked kinda small so we used 5 poblanos that were each 4 – 4 ½ inches long)
  • ¾ cup 50% less sodium beef broth
  • ½ cup chopped onion
  • 1 to 2 fresh habanero chile peppers, seeded if desired* (we used 2 habaneros and kept the seeds and ribs)
  • 2 Tbsp. tomato paste
  • 2 tsp. ground cumin
  • 2 lb. boneless beef chuck pot roast, trimmed and cut into 1 ½-inch pieces
  • 8 to 12 (6- to 8-inch each) flour tortillas
  • For toppings (optional): Red onion slivers, sliced radishes, pico de gallo, sour cream, crumbled queso fresco or Cotija cheese (we used Cotija cheese), and/or chopped fresh cilantro (we used everything except the sour cream and pico de gallo)

Directions

  1. Add the first 7 ingredients to a blender, putting the lid on the blender afterwards and blending them until smooth (we added some kosher salt to taste afterwards to bring out the flavors more).
  2. Take a 3 ½- to 4-quart slow cooker out and place the beef inside of it. Pour the pepper mixture over the meat, putting the lid on the slow cooker afterwards. Let the beef cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours (we cooked ours on HIGH).
  3. Take the meat out of the slow cooker using a slotted spoon. Once all the meat’s out of the slow cooker, skim the fat from the cooking liquid. Place the meat on tortillas (we shredded our meat some to make it more bite-size), drizzling the meat with cooking liquid afterwards. Place the toppings on afterwards and enjoy !

*Habaneros are spicy peppers so make sure to wear plastic or rubber gloves when handling them.

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We were excited to see how spicy these would turn out based off the title and the heat wasn’t as bad as we thought it would be ! We really didn’t get much heat from the beef but the sauce definitely had more heat to it and left your lips with a nice tingle on them and a warmth in your mouth. Sauce or no sauce, we thought the tacos were delicious though ! The red onion, radishes and cilantro brought a nice freshness to the taco. The red onion and radish slices brought a nice crunchy texture to the dish that would otherwise be lacking. The Cotija cheese brought a wonderful “funk” that also helped temper the heat from the taco as well. We hope this can be a new favorite taco recipe for y’all !

This recipe came from Better Homes & Gardens.

We weren’t paid in any form to promote Better Homes & Gardens.

Take care everybody !