Cooking with the Kellys
A collection of favorite family recipes, old and new
Tuesday, March 7, 2017
Tuesday, November 8, 2016
Beef Barbacoa Tacos
Beef
Barbacoa Tacos
Ingredients for Beef
·
4 lbs beef brisket (or beef chuck roast will
also work)
·
2 Tbsp vegetable oil
·
3 - 4 chipotle chilis in adobo
·
1¼ cups beef broth
·
4 teaspoons minced garlic
·
1½ Tbsp ground cumin
·
1 Tbsp dried oregano
·
¾ tsp salt, then more to taste
·
½ tsp ground black pepper
·
¼ tsp ground cloves
·
¼ cup fresh lime juice
Instructions
1. Cut
the beef into large cubes. In a large skillet over medium high heat add the
vegetable oil and sear the beef on each side. Transfer to your slow cooker.
2. In a
food processor add adobo chilis, beef broth, garlic, cumin, oregano, salt,
pepper, cloves, and lime juice. Pulse until blended and pour on top of the
meat.
3. Cook
on low for 8-9 hours or high for 6 hours. Shred the meat with two forks and
turn on warm.
Ingredients for Tacos
·
12 Hard taco shells with wide base
·
Shredded Mexican Cheese
·
Shredded Iceburg Lettuce
·
Chopped Purple Onions
·
Diced Tomatoes
Instructions
1. Heat
oven to 350 degrees.
2. Assemble
taco shells, meat, and cheese then place in the oven until the cheese melts.
3. Move
to serving plate. Add lettuce, onions and tomatoes.
French Dip Sandwiches
French
Dip Sandwiches
Ingredients
·
4 lbs 3 lbs beef chunk roast – trimmed of
excess fat
·
1 tablespoon olive oil
·
6 French Rolls
For Slow Cooker:
·
12 slices provolone or pepper jack cheese
·
1/3 cup soy sauce
·
2 (10.5 oz) cans beef consommé
·
¼ cup dry minced onions
·
1 tablespoon beef bouillon
·
1 teaspoon garlic powder
·
½ teaspoon onion powder
·
½ teaspoon dried oregano
·
½ teaspoon salt
·
¼ teaspoon pepper
·
1 bay leaf
Instructions
1.
Heat
olive oil over medium high heat in a large nonstick skillet. Using two forks or
tongs to hold roast, sear on all sides until lightly browned. Add to slow
cooker and top with all remaining Slow Cooker ingredients.
2.
Cook on
LOW for 4 hours then remove roast to a cutting board. Thinly slice roast across
the grain. Place sliced meat back in slow cooker and continue to cook on LOW
for 1-2 additional hours.
3.
When
ready to serve, remove roast and strain fat from broth for dipping.
4.
Split
rolls and line the bottoms on a baking tray. Top each half with beef followed
by 2 slices cheese. Bake at 350 degrees F or until cheese is melted. Serve with
reserved au jus in small cups.
Ham & Noodle Casserole
Ham
& Noodle Casserole
Ingredients
·
1 (12 oz) package noodles cooked (Egg
Noodles or Shell)
·
¼ cup butter
·
1 onion, chopped
·
8 oz sliced ham, diced
·
2 cans cream of chicken soup
·
1 cup milk
·
1 teaspoon garlic salt
·
1 teaspoon pepper
·
dash of salt
·
3 cups shredded cheddar cheese
·
crushed potato chips (regular or sour cream
and onion)
Instructions
1.
Preheat
oven to 350 degrees.
2. Melt butter in pot
over medium heat, add onions and sauté until they begin to soften.
3. Add ham, cream of
chicken soup, milk, garlic salt, pepper and salt. Stir and cook until blended
well.
4. Combine mixture,
noodles, and 1 cup of cheese, stir until well blended.
5. Spray a 8 x 8 pan
with nonstick spray.
6. Place half of
mixture in pan, add a thin layer of cheese, place other half in pan and top
with the rest of the cheese.
7. Bake in oven for
25-30 minutes. Sprinkle crushed potato chips on top, cook 5 more minutes. Then
enjoy!
Mexican Street Corn
Mexican
Street Corn
Ingredients
·
3 ears of sweet corn
·
3 tablespoons mayonnaise
·
¼ teaspoon garlic powder
·
3 tablespoons cilantro, chopped
·
½ teaspoon chipole chili powder
·
splash of lime juice
·
½ cup cotija cheese, crumbled
Instructions
1. Boil
corn in water for 5 minutes (fresh corn) or 8 minutes (day old corn)
2. Mix
together mayo, garlic powder, cilantro, chipotle powder and lime juice.
3. Spread
mayo mixture all over corn then roll in cotija cheese. Enjoy!
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