Category Archives: Slow Cooker

Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa

Slow Cooker Habanero Beef Tostadas with Mango Salsa...a super EASY meal your whole family will love! #glutenfree #slowcooker www.maebells.com

Last week my youngest sister came to visit. She asked me what I was making for dinner one night and I said with total excitement “I am trying something new! I’m going to make some shredded beef for tostadas with mango salsa!” She looked at me and nodded her head…”oh, okay….yum” Bless her. She had no faith.

Later, Mr. Maebell asked me the same question and I gave him the same response. He stared for a moment considering how to answer and finally said “thats…great” Bless him. He had no faith either.

Whatever. I had faith.

Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa...so EASY your whole family will love it! #glutenfree #slowcooker www.maebells.com

It all started with a little habanero mango sauce. I added lime juice, brown sugar, garlic, cilantro, habanero peppers and mango in a little sauce pan and brought it to a nice simmer. (If you have never cooked with habanero peppers before watch this video you never even have to touch them! No habanero hands!) I basically just picked a bunch of random ingredients that I thought might go well together, let it simmer and then threw it in the blender.

Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa...finally a good reason to bring out your slow cooker! #glutenfree www.maebells.com

I poured the habanero mango sauce in the crock pot with the roast and a bottle of beer and let it cook on low all day long. I came home, fried up some tortillas and made a quick mango salsa for a really delicious dinner.

Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa...so EASY your whole family will love it! #glutenfree #slowcooker www.maebells.com

My sister and Mr. Maebell went back for seconds. They were both plesently surprised. The roast isn’t spicy at all, it just has this great smokey sweet flavor from the habanero mango sauce and the mango salsa has a nice zip from the cilantro and lime. They complimented the crunchy, salty tortillas perfectly!

5.0 from 3 reviews
Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa
Recipe type: Main Dish, Slow Cooker
Prep time: 
Cook time: 
Total time: 
Serves: 6+
 
Ingredients
  • For the Habanero Beef
  • 1 roast (mine was 2.5 pounds)
  • 2 habanero peppers, sliced and seeds removed**
  • ½ cup lime juice
  • ½ cup brown sugar
  • ½ cup chopped mango (I used frozen mango)
  • 3 cloves of garlic
  • ¼ cup of cilantro
  • 1 tablespoon Worcestershire sauce
  • 1 bottle beer (Red bridge is gluten free)
  • For the Mango Salsa
  • 1 mango, diced
  • 1 tomato, diced
  • 1 jalapeno, seeded and chopped
  • 3 tablespoons chopped cilantro
  • 3 tablespoons chopped red onion
  • 3 tablespoons chopped green onion
  • 1 lime, juiced
  • For the Tostadas
  • Corn tortillas
  • Oil for frying
Instructions
  1. To make the meat:
  2. In a small sauce pan bring the chopped habanero peppers, lime juice, brown sugar, mango, garlic cilantro, and Worcestershire sauce to a slight simmer.
  3. Let it simmer for 15 minutes to let the flavors meld.
  4. Carefully pour into a blender and blend until mixture is smooth.
  5. Spray the inside of a large crock pot with cooking spray. Place the roast fat side down, pour habanero mango sauce over the roast. Pour in the bottle of beer.
  6. Cover and let it cook on low for 8 hours.
  7. Shred the roast, and discard any fat and the liquid.
  8. To make the salsa:
  9. Combine all of the salsa ingredients with the lime juice and toss gently.
  10. To make the tostadas
  11. Pour just enough canola oil into a small skillet to cover the bottom. Heat the skillet to medium heat. Carefully place a corn tortilla in the oil and let cook 1-2 minutes until crisp and golden. Turn tostada and let it cook on the other side another 1-2 minutes. Remove from oil and pay on wire rack or paper towel. Sprinkle with salt if you wish.
  12. To assemble.
  13. Place shredded beef onto of tostada top with mango salsa!
  14. **BE CAREFUL! Do not touch your face or eyes. If you are not sure how to cut habanero peppers without touching them watch the video in the link above.

Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa www.maebells.com

 

 

Andouille Sausage and Red Beans over Rice

Andouille Sausage and Red Beans Over Rice. Total Comfort food! #glutenfree #easyrecipe www.maebells.com

Why didn’t I name this something obvious like Red Beans and Rice? Because I am not entirely sure this is authentic Red Beans and Rice. I once read comments on another blog where the readers got into a fierce debate about what is used in authentic cajun food, so in order to avoid that I will make no claims to know traditional cajun food! :) I just made it up and we really like it, and I happen to think you will like it too!

Andouille Sausage and Red Beans Over Rice. Total Comfort food! #glutenfree #easyrecipe www.maebells.com

While this may not be authentic, it is pretty darn good! Spicy Andouille sausage is cooked until slightly crisp, and paired with sauteed onions in a fiery tomato sauce. This is all served up over rice for an easy weeknight meal!

Andouille Sausage and Red Beans Over Rice. Total Comfort food! #glutenfree #easyrecipe www.maebells.com

While some of you may not be as ready for fall as I am I think this is a nice dish to slowly transition to the warm, comforting flavors of Autumn. As you can imagine this is pretty easy to throw together, it just uses some basic pantry staples you may already have lying around. I paired this with these Cheddar and Summer Squash Cornmeal Muffins that I shared earlier this week. It was awesome. A really really great flavor combonation!

Andouille Sausage and Red Beans Over Rice. Total Comfort food! #glutenfree #easyrecipe www.maebells.com

5.0 from 1 reviews
Andouille Sausage and Red Beans over Rice
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 link Andouille Sausage, sliced (Johnsonville Andouille Sausage is gluten free)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves of garlic, minced
  • 1 can red beans, drained and rinsed
  • 1 can dark red kidney beans, drained and rinsed
  • 1 can of rotel
  • 1 can of stewed tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon chili powder
  • ¼ teaspoon garlic salt
  • ¼ teaspoon paprika
  • 2 cups chicken broth
  • 2 bay leaves (optional)
  • 1 cup jasmine rice
  • 2 cups water or chicken broth
Instructions
  1. Heat a large pot or dutch oven with a lid to medium heat. Lightly spray pot with cooking spray and place sliced sausage in skillet.
  2. Cook sausage for 2-3 minutes until browned.
  3. Add olive oil, chopped onion, peppers and garlic and let cook stirring occasionally for 5 minutes.
  4. Add drained and rinsed beans, undrained rotel and tomatoes.
  5. Add spices, broth and bay leaves (if using)
  6. Bring mixture to a simmer, reduce heat to low, cover, and let simmer for at least 30 minutes.
  7. In a small sauce pan bring broth or water to boil, add rice, reduce heat to low and cover. Let simmer for 15 minutes until liquid is absorbed.
  8. Serve the red bean mixture over rice
  9. (Alternatively, you can put this in the crock pot and let simmer on low all day)

 

Slow Cooker Zesty Chicken Tacos

Slow Cooker Zesty Chicken Tacos

Just in case you haven’t taken a look, I updated my recipe index over the weekend. Now, instead of just a written list, you can see the image too! I still have a little reorganizing to do, but I think it is so much nicer, and as a huge bonus it wasn’t too terribly difficult for my technology challenged self.

One of the things I noticed was the fact that I only have a handful of slow cooker recipes, which is crazy because I use it all of the time! Really, probably once a week at least. I think it is that things cooked in a slow cooker are generally not pretty. If it isn’t pretty it isn’t going to photograph well, and if it doesn’t photograph well you will never want to make the recipe no matter how good I say it is because it doesn’t look good.

Urgh. Food blogger issues.

Slow Cooker Zesty Chicken Tacos

But these chicken tacos are the exception. Not only do they look scrumptious, they are a cinch to make and super healthy! It all starts by adding a couple chicken breast to your slow cooker, a good dose of salsa verde and a whole lime squeezed right over the top! Now, I don’t know about you, but I think magical things happen when limes juice is involved :) Now that everything is prepped turn your slow cooker on low and walk away!

After the chicken has simmered in salsa and lime juice all day just drain all of the liquid and shred the chicken, it will practically fall apart it is so tender. Place the shredded chicken back in the warm slow cooker, toss with some additional spices, a little more salsa Verde and the juice from other lime. Just mix everything up until it is coated in that zesty goodness and serve! We served these with warmed corn tortillas and garnished with a little impromptu guacamole, which is just chopped avocados, tomatoes, cilantro, sea salt and (you guessed it) lime juice.

Slow Cooker Zesty Chicken Tacos

Probably the best thing about slow cooker recipes is the fact that I put little to no effort forth in the morning and when I get home from work I am greeted by the fantastic smell of dinner, already finished and ready to go!

5.0 from 3 reviews
Slow Cooker Zesty Chicken Tacos
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound chicken breast
  • 2 cups salsa verde
  • 2 limes
  • 1½ teaspoon cumin
  • 1½ teaspoon garlic powder
Instructions
  1. Spray the inside of a small slow cooker with cooking spray, set to low.
  2. Place chicken breast in slow cooker, cover with 1¾ cup salsa and the juice of one lime. Let cook on low for 8 hours.
  3. Drain off all liquid, shred chicken and place back in slow cooker add the remaining ¼ cup salsa, the juice of one lime and the cumin and garlic powder. Stir mixture until completely coated with the seasonings and salsa. Let mixture warm all the way through, serve with chips or warmed corn tortillas.
  4. Garnish with guacamole and additional limes.

 

Buffalo Chicken Taquitos

I am emotionally spent after Wednesday’s post, so no cute stories today, just a really good recipe! :)

We are buffalo chicken fanatics in this house.

We have buffalo sauce on pizza, baked potatoes, chicken tenders, mac and cheese, chicken casserole, fries, basically anything. Which is why if I am feeling uninspired for our dinner menu I know anything with that flavor combo is going to be a big hit. This was no exception.

Buffalo Chicken Taquitos

I kind of used the flavors from buffalo chicken dip and just wrapped it up in corn tortillas and baked. How simple is that? And because I just threw the chicken in the crock pot before I went to work I didn’t even actually have to cook.

Just shred, mix, roll, bake, eat. My kind of dinner.

This also makes a ton, I actually made half this amount because there is only two of us and if I would have made the full recipe Mr. Maebell would have felt obligated to eat all of them. Every single one.

Buffalo Chicken Taquitos

This is a great one to keep handy because it makes a quick dinner, or a great lunch with things you probably already have on hand. Serve with a great big salad and you have a crowd pleasing dinner!

Ingredients:

  • 1 pound chicken breast, cooked and shredded
  • 1 8 ounce package of cream cheese (reduced fat is fine)
  • 1 package of ranch seasoning
  • 1 cup shredded cheese
  • 1/2 cup buffalo sauce (or to your taste)
  • 30 corn tortillas

Directions:

  1. Preheat oven to 400
  2. Cook your chicken, I just put the chicken breast in my smallest crock pot with about a cup of chicken broth cooked on low for 8 hours. Then I shredded them using my stand mixer when I got home. You can also bake it if you prefer.
  3. Mix shredded chicken, softened cream cheese, ranch seasoning, cheese, and buffalo sauce until well combined.
  4. Go ahead and spray two cookie sheets with cooking spray and set aside.
  5. Work with about 6 corn tortillas at a time, put them in a clean dish towel, microwave for about 45 seconds, you want them to be pipping hot so they will not crumble when you roll them.
  6. Add a tablespoon or two to one side of the tortilla and roll, lay seam side down on the cookie sheet. Repeat this until all your filling is gone.
  7. When your cookie sheet is full of taquitos lightly sprayed the top with cooking spray just to help them brown a bit.
  8. Bake about 20 minutes, serve with ranch, enjoy!

I made half this recipe and filled mine pretty darn full at it made 14 big taquitos.

Chili

As I turned on the television yesterday these are the first words I hear “An arctic blast is moving across the country.”

Oh my goshhhh…..really?

Last Friday I shared Blueberry Bars and spoke of my new approach for Spring. Cook like it, eat like it, dress like it and surely it will come. This actually proved to work pretty well over the weekend, our windows were wide open and we grilled burgers. If that isn’t the first sign of Spring, I don’t know what is.

Chili

Chili

Turns out Mother Nature is a tease.

As the weather returns to unfortunate temperatures I am choosing to use this as an opportunity to have one last go of our favorite winter recipes. Chili is at the top of that list. There are a ton of different versions of chili recipes, some with ingredient lists as long as your arm that take hours to prepare, but I really believe simple is best. Meat, beans, tomatoes, chili powder, simmer.

Done and Done.

Chili

Ingredients:

  • 1 pound ground beef, cooked and drained
  • 1 can light red kidney beans
  • 1 can dark red kidney beans
  • 1 can red beans
  • 1 can rotel
  • 1 can crushed or stewed tomatoes
  • 1 46 ounce can of tomato juice
  • 2 tablespoons chili powder
  • 2 teaspoon onion powder
  • 1 teaspoon paprika

Directions:

In a large pan brown meat, drain well. Add rinsed beans, undrained can of rotel and tomatoes, tomato juice and spices. Simmer for about 30 minutes uncovered. Chili is ready to go when you can tell the tomato juice has reduced a bit (when you have less liquid than when you started) garnish and enjoy!

Alternatively, you can throw this in the slow cooker  on low all day and have a warm meal ready to go when you get home.