Beef Tacos with Salsa Verde

original recipe found here

Beef Tacos with Salsa Verde

INGREDIENTS:

• 1 tablespoon vegetable oil
• 1 3 -pound boneless beef chuck roast
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground pepper
• 1 16 -ounce jar salsa verde
• 1/2 white onion, thinly sliced
• 2 cloves garlic, smashed
• 1/2 cup chopped fresh cilantro
• 12 corn tortillas, warmed
• Shredded lettuce and chopped tomatoes, avocado and/or radishes, for topping
• Lime wedges, for serving

DIRECTIONS:

1. Heat the vegetable oil in a large skillet over medium-high heat. Season the beef with the cumin, 1 teaspoon salt and 1/4 teaspoon pepper. Add to the skillet and cook until golden brown, about 3 minutes per side.
2. Transfer the meat to a 6-quart slow cooker, then add the salsa, onion and garlic. Cover and cook on high, 6 hours.
3. Remove the meat to a cutting board and shred with 2 forks, discarding the excess fat. Return the meat to the slow cooker and stir in the cilantro.
4. Serve the meat in tortillas and top as desired. Serve with lime wedges.

-Alyssa

Carnitas Tacos

Pioneer Woman's Spicy Shredded Pork recipe

-Derek

Beef Enchiladas and Corn Fritters

Corn Fritters...falls apart, but the flavor is so good...

The Pioneer Woman's Simple, Perfect Enchiladas-- a winner! yummm

-Alyssa

Huevo in the Hole!

Huevo in the Hole
Original recipe by Ree Drummond


INGREDIENTS:

• 3 whole, small corn tortillas
• 2 tablespoons butter
• 1 whole egg
• 2 tablespoons shredded Mexican cheese
• salt and pepper, to taste
• salsa
• sour cream
• fresh cilantro 

DIRECTIONS:

1. Stack the three tortillas on top of one another and use a cookie cutter to cut a hole out of the middle. 
2. Heat a griddle or skillet over medium heat and melt half the butter. Place the tortillas, still stacked, on the skillet so that the tortilla on the bottom soaks up some of the butter. Put a little butter in the center hole, then carefully crack in the egg. Sprinkle with salt and pepper and let it cook for 1 1/2 to 2 minutes.
3. Move the tortilla/egg away from the cooking area for a second, then melt on the rest of the butter. Carefully flip the tortilla/egg to the other side so that the tortilla on that side will soak up some of the butter.
4. Continue cooking for less than a minute.  Sprinkle on Mexican cheese while cooking.  
5. When egg is to your liking, transfer to a plate and serve with salsa, sour cream, and fresh cilantro.  

-Alyssa

White Chicken Enchiladas

White Chicken Enchiladas
Recipe from The Pioneer Woman Cooks Food from my Frontier


INGREDIENTS:

• 1 green bell pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 2-3 hot chiles, such as jalapenos
• 1 large onion, diced
• 1 jalapeno, seeded and finely diced
• 1 tablespoon canola oil
• 2 1/2 cups shredded cooked chicken
• 3 cups low-sodium chicken broth, plus more as needed
• 1 1/2 cups heavy cream
• 1 teaspoon paprika
• dash of salt
• 4 tablespoons (1/2 stick) butter
• 1/3 cup all-purpose flour
•  2 1/2 cups grated Monterey Jack cheese
• 1 cup sour cream, plus more for serving
• 16 small corn tortillas
• fresh cilantro, for serving
• salsa or picante sauce, for serving

DIRECTIONS:

1. Preheat the oven to 350 degrees F.
2. Begin by roasting the bell peppers and chiles on a grill (or directly under the broiler) until the skin is mostly black.
3. Throw the chiles into a plastic storage bag and seal it.  Let them steam inside the bag for 30 minutes or so.
4. Core and seed the peppers, then scrape off the black skin.
5. Chop them up, then set them aside.
6. In a large skillet over medium heat, saute the onion and jalapeno in the canola oil until the onion is translucent, 2-3 minutes.
7. Throw in the chicken, then stir in 1 cup of the chicken broth.  Add 1 cup of heavy cream and 1/2 teaspoon paprika with the salt.  Then add half of the chopped peppers, and stir the mixture around to cook for a couple minutes.
8. IN a separate skillet over medium-high heat, melt the butter.  Sprinkle in the flour and whisk it together to combine.  Cook, whisking constantly, for 1 minute.  
9. Pour in the remaining 2 cups of chicken broth, stirring constantly.  Stir and cook until the mixture is smooth, 1-2 minutes.  Pour in the remaining 1/2 cup heavy cream with 1/2 teaspoon paprika and 1 1/2 cups grated cheese.
10. Finally, stir in the sour cream and the rest of the chopped peppers.  If the sauce needs thinning, splash as much broth as needed.  Give the sauce a taste and add salt if needed.
11. Warm the tortillas in the microwave until they are very soft.
12. Place a small amount of the chicken mixture and a small amount of cheese in the center of a tortilla.  Fold over the edges and place it seam side down in a baking pan.  Repeat with all the tortillas.
13. Pour the sauce over the top of the pan and sprinkle with the remaining 1 cup grated cheese.  Bake for 20-25 minutes or until bubbly.  Serve with sour cream, salsa, and chopped cilantro.  I also made Ree Drummond's Corn Casserole to serve as a side dish.

-Alyssa

Fried Chicken Tacos and Fresh Corn Casserole

Ree Drummond's Chicken Tacos

Obviously the above picture does not include a "fried" chicken taco because the temperature and splattering of the SUPER HOT oil was too intense for me-- I chickened out.  Recipe was still yummy, but if you're not frying, I would use flour tortillas instead of corn.

Ree Drummond's Fresh Corn Casserole

Fresh Corn Casserole

INGREDIENTS:

• 8 ears Of Corn (Still In The Husk)
• 2/3 cups Heavy Cream
• 3 Tablespoons Butter (salted)
• 1/2 teaspoon Salt To Taste
• Ground Pepper To Taste
• Preparation Instructions

DIRECTIONS:
Remove the corn from the husks.  Slice off the kernels of corn and put in large bowl.  With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove the kernel and creamy milk inside.

Add heavy cream, salt to taste, a generous amount of ground pepper and butter; mix well.  Pour mixture into a baking dish.  Bake at 350Fº for 30 to 45 minutes or until thoroughly warmed through and bubbly.

-Alyssa

7-Layer Dip

Recipe was doubled for this photo.

7-Layer Dip
Recipe by Ree Drummond


INGREDIENTS

• 1 can refried beans 
• hot sauce, to taste 
• 1 can diced green chilies 
• 1/4 teaspoon ground cumin
• 3/4 cups grated sharp cheddar cheese 
• 1 cup sour cream 
• 1 cup guacamole (recipe found here) 
• 3/4 cups monterey jack cheese 
• 1/2 can whole black olives 
• 1 cup pico de gallo (recipe found here)

DIRECTIONS

1. Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of hot sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground cumin.
2. Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, carefully plop and spread the sour cream.  Then, add the guacamole layer, followed by a layer of monterey jack cheese.  Next, roughly chop the olives and sprinkle on top.  Finally, add a generous layer of pico de gallo.  Serve with tortilla chips.  

-Alyssa

Pico de Gallo and Guacamole

In Spanish, "Pico de Gallo" means the "beak of a rooster."

Pico de Gallo

Recipe by Ree Drummond (The Pioneer Woman)

INGREDIENTS:

• 5 whole plum (Roma) tomatoes
• 1/2  large onion
• 3 whole jalapeno peppers
• 1/2 cup fresh cilantro
• 1 lime
• salt 

DIRECTIONS:

Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico).  Chop up the cilantro, and place all ingredients together in a bowl; stir together.  Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

Guacamole

also by The Pioneer Woman

INGREDIENTS:

• 3 ripe avocados
• 3/4 cup pico de gallo
• 1 lime
• salt

DIRECTIONS:
Halve the avocados lengthwise and remove the pits.  Use a spoon to scrape the fruit out.  Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add the pico de gallo.  Fold together, and squeeze the juice of half of a lime over the top.  Stir.

-Alyssa

Homemade Guacamole

Homemade Guacamole
makes 1 cup

INGREDIENTS

• 1 ripened avocado
• 1 1/2 tablespoons chunky medium salsa
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• juice from 1/2 lime

DIRECTIONS

1. Using a knife, cut one avocado in half around its pit. Split the avocado into two pieces, and use the same knife to hollow out the pit.  Use a spoon to scoop out the green fruit, and use a fork to mash the avocado in a small bowl.
2. Add salsa, salt, pepper, and lime juice to the bowl. 
3. Stir everything together until the mixture is at your desired consistency.  Serve with tortilla chips.

*If not serving immediately, stick the avocado pit in the middle of your mixture to keep it from browning. Use clear plastic wrap to cover the bowl and store in the refrigerator.

-Alyssa

Nacho Dip

Nacho Dip

INGREDIENTS
16 oz any medium chunky salsa
8 oz Philadelphia cream cheese, room temperature
1 bag Sargento Mexican Cheese blend


DIRECTIONS
Spread the cream cheese evenly in a shallow rimmed baking dish (glass or nonstick).  Add the salsa and spread evenly on top of the cream cheese.  Sprinkle the cheese on top of the salsa.  Cover the dish with foil and bake for 25 minutes in a 400 degree oven.  Serve warm with tortilla chips.

This may be prepared ahead of time.  Cover with foil and store in the fridge.  Set out for at least 5-10 minutes before baking.

-Alyssa