March 18, 2024

Slow Cooker Mexican Beef




Shredded Beef:

2-3 pound boneless chuck or sirloin beef roast
2 cups low-sodium beef broth
2 TBS apple cider vinegar
1 cup salsa (green or red salsa)
1 tsp ground cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
½ tsp pepper
2 TBS cornstarch or flour


Enchiladas:
10 6 or 7-inch flour or corn tortillas
1 cup shredded sharp cheddar cheese
1 ½ cups shredded Monterey Jack cheese
Fresh cilantro, optional

INSTRUCTIONS
1. For the slow cooker: in a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.
For the Instant Pot/Electric Pressure Cooker: in a 6-quart electric pressure cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, secure the lid on the pressure cooker and close the valve. Cook on high pressure for 60 minutes. Let the pressure naturally release for 15 minutes (or all the way). Release the remaining pressure.

2. Remove the roast and place in a large bowl or shallow pan (like a 9X13-inch pan). Shred into bite-size pieces with two forks.

3. Turn the Instant Pot to sauté and bring the liquid to a simmer (for a slow cooker, pour the liquid into a saucepan and bring to a simmer).
In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (use a bit more water if using flour). Add the slurry to the simmering liquid, whisking constantly, and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.

4. Pour about 1/2 cup sauce in with the beef and stir. Use as desired (instructions for enchiladas below).

5. To make enchiladas: Spread about 1/2 cup sauce on the bottom of a 9X13-inch pan.
Toss the cheddar and Monterey Jack cheeses together.
Spread shredded beef in the center of each tortilla. Sprinkle with cheese. Roll up and place in the pan, seam-side down.

6. Spread 1-2 cups of sauce over the top of the enchiladas. Sprinkle with cheese.
Bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
Sprinkle with fresh cilantro, if desired, and serve.

March 13, 2024

Blueberry Sour Cream Cookies

 


2 cups flour

1/2 tsp baking powder

1/4 tsp salt

1/2 cup butter, softened

1 cup sugar

1 large egg

1 tsp vanilla

1/4 cup sour cream

1.  Preheat oven to 375℉. In a bowl whisk together the flour, baking powder, and salt.

2.  In another bowl, cream together the butter and sugar until light and fluffy.  Beat in egg and vanilla.

3.  Gradually mix in dry ingredients, alternating with sour cream.

4.  Gently fold in blueberries

5.  Drop spoonfuls of dough onto a baking sheet lined with parchment or Silpat.  

6.  Bake for 12-15 minutes or until edges are lightly golden.

7.  Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely

Makes 24 cookies

March 8, 2024

Abi's Chocolate Chip Cookies

 



1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 tsp vanilla
2 eggs
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
12 oz milk chocolate chips

1.  Preheat oven to 400℉.

2.  Cream the butter and sugars together.  Add vanilla and eggs.  Mix until combined thoroughly.

3.  In a separate bowl mix flour, baking soda, baking powder and salt together. Add to butter mixture.  Once combined add chocolate chips until just combined.

4.  Scoop 2 TBS of dough into balls and place on a greased or lined baking sheet.  Bake for 7-9 minutes.  Take cookies out of oven before they look completely ready.  

Makes about 3-1/2 dozen cookies.

*If desired add 1 cup white chocolate chips, 3/4 cup chopped nuts and 1 cup coconut or any variation of chocolate chips you desire.

*If the cookies are too late add a tiny bit of flour.  If they are too dry add a little bit of water.

These cookies freeze well

Variation: Chocolate Chip Bars with salted Caramel center

1. Melt 1 bag of Kraft Wrapped Caramels and 1 can sweetened condensed milk over low heat.

2.  Make 1-1/2 time the chocolate chip cookie recipe.  Place 1/2 the cookie dough on bottom of a 9x13 inch pan.  Pour melted caramel mixture on top and sprinkle with flaked sea salt.  Drop the remaining dough over caramel in small clumps.

3.  Bake 20-25 minutes at 375℉.

from Abi Ayres