Sunday, January 31, 2016

Crock Pot Chunky Beef Chimichangas

I only have one weekday off. The crock pot is a vital source to get dinner out on time. This recipe
requires a little prep work that can be the morning of or the night before. Then the crock pot does the rest. When you come home all to do is shred some of the meat, assemble, and fry into the best thing you have ever tasted! The meat would also work well in enchiladas.

Look for a chuck roast that has a pretty low fat content. I found mine at Meijer's. Also I am using a chili seasoning from my local Hispanic grocery store. The chili's in adobo can be portioned out into two per bag and frozen. They go great in tortilla soup or in other Mexican dishes.

Crock Pot Chunky Beef Chimichangas

3lbs chuck roast trimmed of fat and cut into 1 inch thick cubes.
2 chilies in Adobo cut into pieces
2 TBSP chili powder
1 tsp. Italian Seasoning
1 tsp salt
1 tsp Cumin
1/2 tsp pepper
flour for dusting
2 TBSP oil
15 oz  can tomato sauce
1 onion diced
1 clove garlic minced

For the Assembly
1 can refried beans
1 cup shredded taco cheese
12 tortillas

For the Frying

1 block Crisco Shortening or enough oil to go halfway up a skillet 2"

Dust the cut chuck roast and season with a pinch of salt and pepper. Heat the oil in a frying pan and brown the roast on all sides. Add to the crock pot. Saute the onion in the frying pan for a few minutes. Move to the crock pot. Add the tomato sauce, garlic, salt, pepper, Cumin, and seasonings. Add the chilies and the crock pot a mix. Cook on low for 8 hours. Taste for seasoning. You may add more salt or chili powder if you wish.

Remove meat with a slotted spoon to a glass bowl.  Reserve the liquid for a sauce. Shread some of the meat with a fork. Leave some of the pieces chunky.  To each tortilla add two tablespoons of beans and two table spoons of meat. To each add one pinch of cheese. Fold in each side and then roll until it looks like a burrito. Melt the shortening until hot and fry the chimi's on each side unitl brown. Serve with sour cream, the remaining sauce, and avocado's.

Thursday, January 21, 2016

Crock Pot Beef Burgandy

The traditional beef burgundy can be time consuming and does not have potatoes or carrots. I adapted the traditional recipe for the crock pot. You still get all of the delicious flavor without slaving over the stove. Perfect for those work night winter meals when you don't feel like cooking! Have this dish waiting for you when you get home.  With minimal prep work, you can set it and forget it!  My store has these restaurant quality mushrooms that are a variety of mixed mushrooms. If you cannot find them, use one pound of portobellas.

Crock Pot Beef Burgandy

1 chuck roast divided (freeze the other half) about 1.5lbs
2 potatoes cut into fourths
2 carrots coined
1 clove garlic
1/2 large onion diced
1/2 cup flour
2 TBSP oil
1 pkg pre-sliced restaurant quality mushrooms
4 portabella mushrooms quartered
1/2 cup Burgundy wine
1/2 cup beef stock
1/2 cup catchup
2 TBSPS. brown sugar
2 TBSP Worchestishire sauce
2 tsp. paprika
2 tsp. mustard powder
2 tsp. salt
1/4 tsp pepper

Cut the chuck roast into 2 inch cubes. Toss in the flour and season with a pinch of salt and pepper. Brown the cubes on all sides in a frying pan coated with the 2 TBSP oil. Once browned, remove and add to the crock pot. To the frying pan add the onions. Sautee for a few minutes more and add the wine. Cook for another 2-3 minutes. This burns the alcohol out. Pour over the beef in the crock pot. Next sautee the mushrooms for another few minutes. Add those to the crock pot along with the beef stock and all of the rest of the ingredients. Stir so the potatoes aren't exposed on the top. They will discolor. Let cook on low for 8 hours. Enjoy with a glass of Burgandy and your favorite French bread.
To thicken the gravy, add two tablespoons of flour and butter to a sauce pan. Brown for a minute or so and then add the liquid. Stir until the gravy thickens. If there are lumps you may use a siv. Season to taste.

Sunday, January 17, 2016

Cinnamon Roll Cup Cakes

Who doesn't love Cinna-bon with their piped in cinnamon smell! My figure doesn't!  Just looking through the partition, I gain 5 lbs! These cinnamon buns are a compromise. I made the cupcake batter from scratch and used reduced fat Pillsbury cinnamon rolls. To cut down on sugar, you can use a sugar substitute.These are a great morning treat for the whole family. It doesn't take a lot of time to make the batter either! Save the frosting that comes in the package for the topping.

Cinnamon Roll Cup Cakes (16 cup cakes)

2 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup butter melted
1 1/2 c. sugar
3/4 c. butter
2 eggs
2 tsp. vanilla
1 1/4 c. buttermilk
1 pkg. reduced fat Pillsbury Cinnamon Rolls

Pre heat the oven to 350.  If you don't have buttermilk, make your own. Mix the milk with one tablespoon of vinegar. Let sit for a few minutes. In a bowl add all of the dry ingredients and give a mix. Add the wet and mix for 2 minutes more until combined. Use an ice cream scooper to get uniform muffins. (See I did learn something from Mrs. Fields!)
Bake for 10 minutes. Meanwhile, take the cinnamon rolls and cut down the middle! Take the cup cakes out of the oven and place one of the halved muffins over each of the cup cakes. Bake for another 10 minutes. Remove from the oven and cool for one to two minutes. Spread the frosting from the frosting packet over each cup cake. Eat hot!