Chicken Taco Hand Pies

This was another lunch box idea that went over really well with the boys. They could have turned out better, but for my first attempt I was just pleased that the boys liked them as much as they did. Next time I will probably make the pies smaller and use something other than canned biscuits. Make the night ahead and refrigerate. Pack them into a lunch box the next day and you’re good to go. Serve these with extra salsa and/or sour cream on the side.

chixtaco

Chicken Taco Hand Pies

1 pkg taco seasoning mix (1/4 cup)

2/3 cup water

1/4 cup Sriracha sauce

1 lb cooked chicken, shredded or chopped fine

1 can (16 oz) refrigerated biscuits

1 cup shredded Monterey Jack or Mexican blend cheeses

Sour cream and salsa, for dipping

1. Heat oven to 375*

2. In saucepan, cook taco seasoning, water, Sriracha and chicken until thickened.

3. Roll each biscuit into a flat 6-inch round.

4. Fill each one with some of the chicken mixture and 1 T of cheese. Fold dough over and press to seal.

5. Place on lined baking sheet and bake 10-15 minutes, or until browned.

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Pot Roast Sliders with Creamy Chipotle Sauce

AH.MAZ.ING.

And super easy because it’s all done in the crock pot. All you have to do is put everything in and just …..wait. And smell. And expect to be very, very hungry by the time it’s ready because this stuff will tease you. Seriously.

Okay, I have to confess something. You know how slow cooker recipes will give you an approximate cooking time for low vs high heat? Well, in the case of slow cooking poultry I have to say that it’s almost always on target. But for beef roasts and the like, well, when I give a cooking time in my recipes, they really are more of just a guideline. And I’ll even tell you why. When I cook a beef roast I always, ALWAYS opt for the lowest setting. This makes for the tenderest meat. This is especially important when you’re aiming for meat that falls apart, which I usually am. I don’t know about you but a lot of the time my recipes aren’t ready in 6 to 8 hours, and sometimes not even in 8 to 10. Of course, sometimes it just depends on the cut of meat, but case in point,  I literally had to leave this in the crock pot for about 15 hours until it was tender enough to shred with two forks. And it was worth it. So don’t be afraid to let it simmer all day.

*UPDATE 11/6/13: I’ve since made this with a venison tenderloin cut into medalions, served over brown rice and it was *~*AWESOME*~* (imagine me singing that) Also, I made the creamy chipotle sauce for those of us who wanted to stir it in….yeah….it was fabulous. So if you’ve got deer meat, don’t be afraid to try this recipe- you will not be sorry!

 

potroastsliders

Pot Roast Sliders 

3.5 – 4 lb. beef roast

1 envelope Italian dressing mix

1 envelope onion soup mix

1 envelop au jus mix (or 2 T beef boullion)

1 cup water

1 cup salsa

swiss cheese, sliced

Small rolls (I used mini kaiser buns)

1. Spray your slow cooker with cooking spray and place roast inside. Combine the 3 envelopes of mixes with the water and salsa well and then pour over the meat. Set on low and give it at least 8 hours. Turn the meat every 2 hours or so, allowing each side to simmer in the juices.

2. Once the meat is tender enough, shred it and return to the slow cooker.

3. To assemble the sandwiches, split a hawaiian roll, or bread of your choice. On the bottom half place a slice of swiss cheese. On the top half smear some creamy chipotle sauce, then place desired amount of shredded beef in between.

4. Nom nom nom.

Creamy Chipotle Sauce

1/4 cup sour cream

1 tsp sriracha chili sauce

1 tsp horseradish or horseradish sauce

 Combine these ingredients well and allow time to chill in refrigerator. Make extra if you like a lot of sauce 🙂

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Black Bean & Goat Cheese Quesadillas with Chipotle Aioli

On our last night of vacation on the Crystal Coast the boys and I had an awesome tapas dinner at a local restaurant. While everything was to. die. for. (I truly need to figure out how to make their entire menu) one thing that we tried that I had to replicate ASAP was the black bean quesadilla and chipotle sauce.

Now their version had Monterey Jack and havarti cheese but I didn’t have either of those. Plus I like stronger cheeses that don’t lose their flavor when melted. Since I had several cheeses to choose from we decided to mix and match, so while the goat cheese was my favorite and matched beautifully with the black beans and the aioli, there were three kinds in all: goat cheese, cheddar and feta, & cheddar and smoke gouda (this one was Hubby’s favorite.)

So you can see how simple it would be to swap out flavors and see what you like best. Just don’t forget the aioli!

blk bn quesadilla

Black Bean Quesadillas

1 can black beans (I use organic)

1/4 cup finely diced onion

1 T butter

1/4 tsp cumin

salt & pepper

2 or 3 T fresh chopped cilantro

flour tortillas, large or small

cheeses of your choice, diced or shredded

In small saucepan, heat over medium-high and melt butter. Add in chopped onion and let cook for several minutes.

Stir in the cumin and cook a few minutes more. It’ll smell awesome.

Pour in the can of black beans, juice and all. Salt and pepper. Stir and simmer for 20 minutes.

Drain extra juices if there are any. Stir in the fresh cilantro.

Place some cheese on a tortilla and spoon some bean mixture over it. Add more or another cheese on the beans and top with tortilla. *I use a countertop Foreman grill to make my quesadillas. You can use a skillet on the stove(careful turning those tortillas) or the oven.

If you are using large tortillas you will have better luck filling them with more mixture because you will fold one half over the other, making a half cirlce-shaped quesadilla.

Chipotle Aioli

1/4 cup mayo

1 tsp sriracha

1/4 tsp chipotle seasoning

Combine and whisk all ingredients together. Refrigerate until ready to use (at least an hour if possible). Taste and adjust seasonings.

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Thai Dragon Noodles

These noodles are super yummy. You can adjust the heat as much or as little as you want. They went great with my Honey Sesame Chicken and gave me an awesome idea for a Pad Thai recipe (coming soon)! You can use lo mien noodles, or even regular linguine if you’d like, but for an authentic dish try these Thai rice noodles.

dragon noodles

Thai Dragon Noodles

8 oz. Thai rice noodles

2 T butter

2 eggs

1/4 tsp red pepper

1 1/2 T brown sugar

3 T soy sauce

2 tsp sesame oil (optional)

1 T Sriracha (rooster sauce)

2 green onions, sliced (all of it)

2 T fresh cilantro, chopped

1. Cook noodles according to package directions. Drain and set aside.

2. In small bowl mix together soy sauce, the brown sugar, sriracha, and red pepper flakes. Set aside.

3. Heat skillet up with the butter and scramble the eggs with the chopped whites of the green onions. Reserve the scallions (green bits) for later.

4. Take eggs out of skillet and set aside. Put sesame oil into hot skillet and do a real quick pan fry of the noodles. Combine eggs and sriracha sauce into the skillet with the noodles.

5. Sprinkle top with scallions and cilantro before serving.

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