Shredded Pork Soft Tacos #CrockPot

Weeknight tacos usually consist of quick-cooking fillings like ground beef, packaged taco seasoning and some hard taco shells.  It's all good for a quick dinner.
These tacos don't need any cheddar cheese or lettuce or even taco sauce!   If you are craving some South of the Border flavor, you have come to the right place.

Ingredients:
1 3 lb. boneless pork butt roast, trimmed and cut into 2-inch pieces 1/2 cup water 1/2 large onion, peeled and halved through root end, plus chopped onion for serving 1 Tbsp. minced canned chipotle chile in adobo sauce 1 tsp. dried oregano 1 Tbsp. sugar 1 tsp. ground cumin Salt and freshly ground black pepper 1 bay leaf 1 orange, halved 2 Tbsp. fresh lime juice, plus wedges for serving 10-12 corn tortillas, warmed* Fresh cilantro leaves Thinly sliced radishes
Directions:
Combine pork, water, onion quarters, chipotle, oregano, sugar, cumin, 1 tsp. salt, 1/2 tsp. pepper and bay leaf in slow cooker pot.  Juice orange into bowl and remove any seeds.  Add juice from orange halves into pot, then add spent halves.  Cover and cook on LOW 8 hours.  This can also be done in the pressure cooker and cooked for 35 minutes.
When ready, remove onion quarters, orange halves and bay leaf from cooking liquid.  Using a large spoon, skim excess fat from surface of sauce.  Increase setting to HIGH and simmer, breaking up meat into bite size pieces with wooden spoon until cooking liquid has thickened, about 15 minutes.  Stir in lime juice and season with salt and pepper to taste.
Serve with warm tortillas, chopped onion, cilantro, radishes and lime wedges.
*Warming the torillas up before serving is crucial for both their flavor and texture.  Toast tortillas, one at a time, directly on cooking grate over medium gas flame, until slightly charred around edges, about 30 seconds per side.  Or toast tortillas, one at a time, in dry skillet over medium-high heat until softened and speckled brown, 20-30 seconds.  Wrap in clean dish towel to keep them warm and soft until serving time.

Easy, Buttery Garlic Knots

Super easy, fool-proof garlic knots.  Biscuit dough makes them fluffy and tender and practically melt in your mouth!  You can also use pizza dough if you have some in your freezer.  I keep two portions of pizza dough in my freezer at all times since I make homemade pizza once a week.  Try them both ways!  The garlic mixture is not overwhelming like some garlic knots can be, and I have even made the mixture to sprinkle on top of my pizza!

Ingredients

• 6 Tbsp. unsalted butter, melted
• 2 Tbsp. grated Parmesan cheese
• 3/4 tsp. garlic powder
• 1/2 tsp. dried oregano
• 1/2 tsp. dried parsley flakes
• 1/4 tsp. salt
• 1 tube refrigerated buttermilk biscuits or pizza dough

Directions

• Preheat oven to 400 degrees F.  Lightly oil a baking sheet, or coat with non-stick spray.  You can also use parchment paper or foil and lightly spray.
• In a small saucepan, melt butter and add Parmesan, garlic powder, oregano, parsley and salt.  Set aside.
• Halve each of the biscuits, making 16 pieces.  Roll each piece into a 5-inch rope and tie into a knot, tucking in the ends.  If using pizza dough, follow the same procedure.
• Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture.  Place into oven and bake until golden brown, about 8-10 minutes.
• Remove from oven and brush with remaining butter mixture.  Serve immediately with warm marinara sauce or as an alternative to garlic bread with any Italian meal.

Enjoy!

~Adapted from Comfort of Cooking

Chicken Tortilla Soup + #Healthy Solutions Spice Blends Giveaway!

Did you know?
The natural salt in food accounts for about 10 percent of total intake, on average according to the FDA.  The salt we add at the table or while cooking adds another 5 to 10 percent.  About 75 percent of our total salt intake comes from salt added to processed foods by manufacturers and salt that cooks add to foods at restaurants and fast food.

Healthy Solutions Spice Blends are made using only the highest quality spices and have no fillers or preservatives, no MSG, and are low in carbohydrates.  Most blends are made with no salt or sugar.
It's difficult to cook without salt!  Food needs salt to taste good!  But if you put together the right combination of spices, you add flavor and Healthy Solutions makes it easy!  There are so many delicious blends to choose from such as Hearty Beef Stew, Italian Meatballs, Perfect Steak, Ultimate Burger, Cajun Seafood, Shrimp Scampi and more!  The packages contain plenty of product and can be used for several meals.  Follow and 'Like' Healthy Solutions Spice Blends for more recipes for the Holidays and everyday meals.

I used the Authentic Chili/Tacos Spice Blend for my Chicken Tortilla Soup.  I have made several recipes using this blend since my family loves Mexican Food!  It's not overly spicy and gives any Mexican dish a great flavor.

Ingredients:
3 dried guajillo chiles, stemmed and seeded 2 large ripe tomatoes 1 clove garlic 2 boneless, skinless chicken breasts, cooked and shredded 2 Tbsp. Healthy Solutions Authentic Chili/Tacos Spice Blend 1 Tbsp. canola oil (plus 4 Tbsp. for frying tortilla strips) 1 cup onion, chopped 6 cups low sodium chicken stock 1 can low-sodium cream of chicken soup 1 cup half & half 1 10 oz. package frozen corn 1 small can chopped green chilies 1 can pinto beans, drained and rinsed 3 corn tortillas, divided
For Garnish: 1 ripe avocado, cubed or sliced Fresh cilantro Shredded Cheddar or Monterey Jack cheese Fried tortilla strips
Directions: Heat oven to 375 degrees.  Sprinkle chicken breasts with about 1 Tbsp. of Authentic Chili/Tacos Blend and a drizzle of olive oil.  Bake for 20 to 25 minutes or until cooked through.  Prepare soup base.
Set a skillet over medium heat.  Once it is hot, toast the chiles for about a minute per side.  In a medium saucepan, place the toasted guajillos, tomatoes and garlic clove and cover with water.  Place over medium high heat and bring to a boil.  Reduce heat and simmer until tomatoes are cooked and mushy and the guajillos have rehydrated and plumped up, about 15 minutes.
Place the guajillos, tomatoes, garlic, onion and 1 Tablespoon Authentic Chili/Tacos Blend, along with the simmering liquid.  Puree until completely smooth.   In a soup pot, heat 2 Tbsp. canola oil over medium high heat. Once hot, pout in the tomato puree.  Cook until slightly thickened and puree turns a deep red, about 10 minutes, stirring occasionally.
Add chicken stock, cream of chicken soup, half and half, corn, green chilies and beans.  Bring to a simmer.  Tear up one corn tortilla and add to soup.  Simmer to blend flavor, about 30 minutes.  Stir in shredded chicken.
For Tortilla Crisps:
Heat 4 Tbsp. oil in a small skillet.  Stack two corn tortillas and cut into thin strips.  Fry in hot oil until lightly brown and crisp, about 2 minutes.  Place on paper-towel lined plate and sprinkle lightly with salt and Authentic Chili/Tacos Blend
Garnish with chopped fresh cilantro, cheese of your choice and fresh avocado cubes or sliced.  Add a handful of tortilla strips.
Makes about 2 quarts.  Fry additional tortilla strips to garnish. Guajillo chiles can be found in most supermarkets in the Latin section.
Enter below and choose your favorite blend! a Rafflecopter giveaway
I'm required to disclose a relationship between my blog and Healthy Solutions Spice Blends. This could include providing me w/ content, product, access or other forms of payment.

Easy Weeknight Dinners #3

The colder weather is slowly creeping in on us.  Most of these meals can be prepped ahead of time!  Even if you just choose one for any night of the week, it will save you time and not have to worry about "What's for Dinner"?

Monday:  Spinach-Bacon Mac & Cheese - Tired of the same old mac & cheese?  Crisp applewood smoked bacon and chopped spinach really adds another dimension to our comfort food favorite. Tuesday:  Fried Onion Burgers -  A hot skillet makes a great burger with crispy edges and caramelized onion flavor!   Wednesday:  Easy Salmon Cakes -  It's a great way to use canned (or leftover salmon).
Thursday:  Coconut Chicken Tenders - Coat the tenders in coconut, fry and pair with a sweet and sassy sauce for a combination of sweet, spicy, cold and crispy. Make extra sauce - because they will be double dipping!
Friday:  Wendy's Style Chili - Hopefully you made a big batch and can take a quart out of the freezer!
SUNDAY BONUS:  Mom's Old Fashioned Rice Pudding Have a great week and keep on cookin! 
Featured on NOWJERSEY.com

Shrimp Salad Rolls with Tarragon

This salad - creamy in texture with crunchy bits of celery and plump shrimp is a nice change from tuna or chicken salad - and we can't all afford lobster. Tarragon adds a warm, aromatic flavor with a peppery bite! Warm, toasty buttered rolls make the sandwich!

Ingredients
2 lbs. large shrimp (easy-peel frozen) 3/4 cup finely chopped celery 1/2 cup mayonnaise 1/4 cup thinly sliced fresh chives 1 Tbsp. finely chopped tarragon 1 Tbsp. fresh lemon juice Salt and Pepper Old Bay Seasoning 6 Hot Dog Rolls, New England Style split top preferably

• Bring a large pot of well-salted water to a boil over high heat.  Add the shrimp and cook, stirring, until the shrimp begin to float to the top.  Boil for 2 minutes.  Drain in a colander and run under cold water to stop the cooking.  Shell the shrimp and cut into 1/2-inch pieces.
• In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt and 1/4 tsp. pepper.
• Spread sides of rolls with softened butter.  Heat in a non-stick skillet and until browned on both ends.
• Spoon the shrimp salad into the rolls and sprinkle with Old Bay Seasoning.

Serves 6

~Adapted from Fine Cooking

Easy Weeknight Dinners Week #2

 Our lives are busy now and it's sometimes difficult to have a quick meal that satisfies and keeps you going!  
Please the whole family with these quick and delicious weeknight dinners.

Monday:   Cauliflower Mac & Cheese -  Instead of macaroni alone, add lots of cauliflower that is loaded with lots of vitamins and minerals. 
Tuesday:  Classic Sloppy Joes - Grated Carrots makes sure kids get some extra veggies!
Wednesday:  Baked Fresh Cod with Gremolata Breadcrumbs - The best thing about this dish is that you mix all the ingredients in the baking pan.
Thursday:  Oven BBQ Asian Chicken - Served with steamed rice or salad for a Asian-inspired weeknight meal. 
Friday:  Eat out!
SUNDAY BONUS:  Unstuffed Cabbage - All the flavor of regular cabbage rolls, but alot less bother to make. Enjoy and have a great week! Keep on cookin!

Savory Salisbury Steak

Can you picture it now?  Two oval ground beef patties swimming in brown gravy in their own compartment to prevent the gravy from mixing onto a section of mashed potatoes and maybe some corn or peas and carrots.  A frozen meal for a kid from the 70's who might have thought it was a treat to have a TV Dinner.
This is a great weeknight option - if you stay out of the Frozen Food aisle.  

Ingredients:
1/2 cup milk 7 Tbsp. instant potato flakes  1 lb. lean ground beef 1/4 cup onion, minced 2 Tbsp. parsley, chopped 1 egg 1 Tbsp. beefy-onion soup mix 1 tsp. Worcestershire sauce 4 Tbsp. unsalted butter 1 onion, halved and sliced thin 1 lb. white mushrooms, trimmed and sliced thin 1 Tbsp. tomato paste 2 Tbsp. all-purpose flour 1-3/4 cup beef broth 1/4 cup dry red wine Directions:

1. Whisk milk and potato flakes in a large bowl.  Add beef, salt and pepper to taste, minced onion, parsley, egg, beefy-onion soup mix and Worcestershire sauce and mix until combined.  Shape into four 1/2-inch oval patties and transfer to plate.  Refrigerate for at least 30 minutes or up to 4 hours.
2. Melt 1 Tbsp. butter in a 12-inch non-stick skillet over medium-high heat.  Cook patties until well browned on each side, about 10 minutes.  Transfer to plate.
3. Add onion and remaining 3 Tbsp. butter to now-empty skillet and cook until onion is softened, about 5 minutes.  Add mushrooms and 1/2 tsp. salt and cook until liquid has evaporated, about 7 minutes.  Stir in tomato paste and flour and cook until browned, about 2 minutes. Slowly stir in broth and wine and bring to a simmer.  Return patties to skillet, cover, and simmer over medium low heat until cooked through, 15-20 minutes.  Season sauce with salt and pepper to taste.
4. Serve with mashed potatoes, buttered egg noodles or rice.

Easy Weeknight Dinners + Sunday Bonus Recipe!

Stumped on what to make for dinner every night?
Embrace the cool weather with cozy Fall meals.  These comfort foods will soon become your go-to weeknight recipes.

Monday:  Beefaroni Tuesday:  Rotisserie Crescent Chicken Pot Pie Wednesday:  Sauerkraut Pierogi Skillet Thursday:  Bean & Barley Soup Friday:  Take-out or Eat out!
Sunday Bonus:  French Onion Meatloaf

We're Having Beefaroni!

I don't know what kid - or grown up does not like some sort of Beefaroni!  AKA as goulash or American Chop Suey,  it's always a favorite.
When I was growing up, my Aunt used to make this for us for lunch - minus the ground beef.  Just elbow macaroni in tomato soup - Well I thought it was the best thing since sliced bread!  Mom would have it ready for us when we came back from Trick-or-Treating so I grew up with fond memories of this simple dish and I still make the "simple version" when I want some comfort food.  If you grew up on the soup in the red and white can (which I still love) be prepared to be blown away by this light, yet creamy version.

Classic Tomato Soup (recipe follows) 1/2 lb. lean ground beef 1/2 lb. elbow macaroni (anything you have on hand will do) 1 Tbsp. unsalted butter Freshly ground black pepper Freshly grated Parmesan Cheese
Classic Tomato Soup 
2 Tbsp. extra-virgin olive oil 1 Tbsp. unsalted butter 1/2 large onion, finely chopped (about 1 cup) 1 large clove garlic, minced 2 Tbsp. all-purpose flour 3 cups low-sodium chicken broth 1 28-oz. can whole peeled plum tomatoes (with their juice) pureed 2 tsp. sugar 1 sprig fresh thyme 3 Tbsp. freshly grated Parmesan cheese Salt and freshly ground black pepper

1. Heat the oil and butter in a 3-quart saucepan until the butter melts.  Add the onion and garlic and cook, stirring occasionally, until softened but not browned, about 8 minutes.  Add the flour and stir to coat the onion and garlic.
2. Add the broth, pureed tomatoes, sugar, thyme about 1/2 teaspoon each of salt and pepper.  Bring to a simmer over medium-high heat while stirring to make sure that the flour doesn't stick to the bottom of the pan.  Reduce the heat to low, cover, and simmer for 40 minutes.
3. Get your salted water boiling and cook macaroni to desired tenderness.  Drain.  In the same pot, brown ground beef.  Drain any excess fat.
4. Let soup cool briefly.  Discard the thyme spring.  Puree in 2 batches in a blender or food processor.  Return the soup to the pot.  Add cooked macaroni and ground beef.  Stir in 1 Tbsp. unsalted butter and Parmesan cheese.  Bring all ingredients back to a simmer and serve immediately!  Season with salt and pepper to taste.

If you have had Chef-Boy-R-Dee Beefaroni, you know that it's very "saucy".  You may want to add additional Parmesan cheese to really come close to the canned version.  The Beefaroni noodles are very hard to find, but Barilla makes a line of small versions of all sorts of pasta.  If you can find it, buy the small ziti.
Hooray!! For Beefaroni!! More recipes like this! Sharing with: Simple Supper Tuesday

Buttermilk Fried Chicken Fingers with Honey Dijon Dipping Sauce

These chicken fingers are not your average.  I used the spices and method from my Perfect Buttermilk Fried Chicken recipe.  Crispy and crunchy with the most delicious dipping sauce!  

For the Dipping Sauce:
1/2 cup mayonnaise 3 Tbsp. Dijon Mustard 3 Tbsp. Honey 1/2 Tbsp. fresh lemon juice
Combine all ingredients and refrigerate until ready to serve.
For the Chicken Fingers: 2 lbs. boneless, skinless chicken breasts, cut into approx. 4" long x 1" wide strips 2 Tbsp. kosher salt, divided 2 tsp. plus 1 Tbsp. black pepper 1-1/2 tsp. paprika 1/2 tsp. cayenne pepper 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 cup buttermilk 1 large egg 2 cups all-purpose flour 1 Tbsp. cornstarch Canola oil (for frying)
Pound chicken strips into 1/2" thickness. Whisk 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder and onion powder in a small bowl.  Season chicken strips with spices.  Place in a medium bowl and cover and chill for 1 hour. 
Whisk buttermilk, egg and 1/2 cup water in a medium bowl.  Whisk flour, cornstarch, remaining 1 Tbsp. salt and remaining 1 Tbsp. pepper in a shallow bowl.
Pour oil into a 10-12" cast iron skillet to a depth of 1/2".  Heat oven medium-high heat until temperature reaches 350 degrees F.
Dip chicken in buttermilk mixture, allowing excess to drip back into bowl.  Dredge in flour mixture; shake off excess.  Place 4 or 5 pieces of chicken in skillet.  Fry, turning once until golden brown and chicken is cooked through- approx. 2-3 minutes per side.  Remove chicken and transfer to a cooling rack.

Serve with Honey-Dijon Dipping Sauce ENJOY! Coconut Chicken Tenders with Sweet & Sassy Dipping Sauce

Rotisserie Crescent Chicken Pot Pie

Did you know that the first pies were often made from pastry that was intentionally barely edible?  Pastry was used as a method of keeping meats and fillings moist during cooking and also to seal the filling to keep it from spoiling. YUM.  

Many believe the term "pie" has its beginnings from "magpie", a bird that collected a variety of different objects.  

The Chicken Pot Pie was the first frozen pot pie available in the US, developed by the Swanson Company in 1951.  As the saying goes, the rest is history.

With a few store-bought ingredients and some fresh veggies, you can make a delicious home-made chicken pot pie in about 30 minutes.
Rotisserie chicken can be a life-saver for a quick dinner.  It's moist and juicy, and all the work is done for you.  I bought just a whole breast and only used half of it for these four pot pies.  You can double the recipe for a larger family.

INGREDIENTS
2 Tbsp. unsalted butter 2 Tbsp. olive oil 1 Rotisserie Chicken Breast 1 cup onion, chopped 1 cup celery, chopped 1 large potato, diced 1 tsp fresh thyme (or 1/2 tsp. dried) 1 Tbsp. minced fresh parsley 6 Tbsp. all-purpose flour 3 cups chicken stock 1 cup frozen peas and carrots Salt and freshly ground pepper to taste 1 tube Crescent Rolls
DIRECTIONS
In a medium saute pan, melt butter and olive oil over medium heat.  Add onion, celery and potatoes and saute until onions and potatoes begin to brown slightly, about 5-7 minutes.  Add salt, pepper, parsley and thyme.

Stir in flour and stir to combine.  Cook for 2-3 minutes to cook the raw flour and it begins to smell toasty.  Add chicken stock and peas and carrots and bring to a simmer.  Simmer 5-10 minutes until thickened and vegetables are tender.

  Remove half of chicken breast and cut into chunks.  Stir into gravy.  Add any accumulated juices left in the container from the chicken.
Preheat oven to 375 degrees F.  Divide filling among 4 ramekins and fill them up to the brim! Remove dough from package.  Roll out and pinch together perforations.  Roll out slightly to measure 8 inches across.  Cut four squares measuring 4 x 4 inches.  Drape over filling, stretching slightly so dough hangs over the edge of the ramekin.  Brush with egg wash and top with Sea Salt and freshly ground black pepper.
Bake 10-12 minutes until golden brown and filling is bubbly.

How easy was that? Let cool slightly before serving.
Makes 4 generous pot pies.