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Barbacoa

Savannah meal preps and shows me up with her kitchen skills all of the time. Why she doesn’t start Not Just Sunday Dinner Too is beyond me! She works long hours, especially during tax season, and because she does not eat dairy or eggs, she does best to eat at home.

Well, I guess you can teach an old dog new tricks. I meal prepped last week! I made three different meals using a large chuck roast, 1 lb. ground pork, and a few additional ingredients. I now have Egg Roll Bowls, Barbacoa Stuffed Poblano Peppers, and Barbacoa Bowls in the freezer, ready for those nights when I just don’t feel like cooking.

The word “barbacoa” refers to both the preparing of the meat and the meat itself. It can be lamb, goat, beef, or pork. It was traditionally steam-cooked underground, but the slow cooker is an easy method for tender and juicy results. The flavor of the meat is incredible! I found this recipe on lemonblossom.com. Kathy has incredible recipes that will keep you scrolling for days!

Barbacoa makes a great taco. As I mentioned, I made stuffed poblano peppers and barbacoa bowls. To assemble the barbacoa bowls, place cooked rice or riced cauliflower in your bowl. Spoon desired amount of shredded beef, with juice, into the bowl. Top with your favorite toppings and squeeze fresh lime juice over the top.

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Barbacoa

Course Main Course

Author Amye Melton

Ingredients

1/3 cup apple cider vinegar
3 tablespoons freshly squeezed lime juice
2 to 4 chipotle peppers in adobo sauce, seeds removed plus 2 teaspoons adobo sauce
4 garlic cloves chopped
4 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
1 1/2 teaspoon kosher salt
1/2 teaspoon ground cloves
2 tablespoons extra virgin olive oil
4 pound chuck roast
salt and pepper
3/4 cup chicken broth
2 bay leaves

Instructions

In the bowl of a food processor or a blender, add vinegar, lime juice, chipotle peppers, adobo sauce, garlic, cumin, oregano, black pepper, salt, and cloves. Pulse until smooth, set aside.
Trim extra fat from the chuck roast and discard fat. Cut into big chunks, about 2" to 2 1/2". Season lightly with salt and pepper.
Heat oil over medium high heat in a heavy bottom skillet or Dutch oven. Sear meat in batches on all sides until browned.
Add the meat to a slow cooker. Pour the braising liquid and broth over the meat. Add the bay leaves.
Cook on high for 6 hours or low for 8 - 10 hours.
Using two forks, shred the beef in the crock pot. Stir to combine with the juice.

Parmesan Roasted Brussel Sprouts (Keto)

Roasted Parmesan Brussel Sprouts

When my kids were small, I discovered that by roasting certain vegetables, they would eat them better. Roasting vegetables brings out their natural sweetness and intensifies their natural flavors. Soon, my kids were eating vegetables they would have never tried before!

Recently, while out of town on business, dear friends, Cathy and Harold, had Greg over for dinner. We spent two weeks with them in France years ago. They, like us, appreciate good food and enjoy trying new and different recipes. Harold made Roasted Parmesan Broccoli, and Greg came home raving about it. I finally made it over the weekend, and it is terrific. Even my future daughter-in-law, Ashley, who has never been fond of broccoli, ate three pretty large pieces!

I failed to snap a picture. My family was starving, and I know better than to get between my hungry family and food. However, I had Brussel sprouts in the refrigerator.

Brussel sprouts are another vegetable that is fantastic roasted. I decided to try Harold’s recipe with them. After all, cheese could only make them better! They were also amazing! Serve with Lisa’s Smoky Aioli as an appetizer or as a side dish.

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Parmesan Roasted Brussel Sprouts

Course Appetizer, Side Dish

Servings 6

Calories 113kcal

Author Amye Melton

Ingredients

1 lb. Fresh, Tender Baby Brussel Sprouts washed and trimmed
Unsalted butter softened
salt and pepper
Kraft 100% Grated Parmesan Cheese
Smoky Aioli
1/4 c. mayonnaise
1/2 tsp. garlic powder
1/2 tsp. smoked paprika

Instructions

Preheat oven to 425℉.
Slice Brussel sprouts in half and place on a large baking sheet.
Using your fingers, rub softened butter all over Brussel Sprouts. Sprinkle with salt and pepper.
Sprinkle with a Parmesan cheese.
Place in preheated oven and roast for until they are just tender and start to brown.
To serve with Smoky Aioli, prepare the Aioli at least 1 hour before serving and store in the refrigerator. To prepare Smoky Aioli: Combine 1/4 c. mayonnaise with 1/2 tsp. garlic powder and 1/2 tsp. smoked p aprika.

Notes

Nutritional Facts:

3g Net Carbs; 8g Fat; 4g Protein; 113 Calories

Breakfast Tomatoes

We have tomatoes in abundance right now. They are not the prettiest tomatoes, but they sure are delicious! We have enjoyed tomato slices with everything, grilled tomatoes, tomato pies, tomatoes on burgers and of course the best way of all, a juicy tomato sandwich!

Tomatoes are packed with vitamins and antioxidants that have been linked to many health benefits, including reduced risk of heart disease and cancer.

While searching for new ways to serve them up I ran across the recipe for Breakfast Tomatoes. Becoming a huge fan of poached eggs while in Louisiana back in November, I was excited to try this recipe. Baked ten minutes the egg was still runny like a poached egg. Bake longer to cook your egg through.

I have a feeling these breakfast tomatoes will be on our breakfast menu all summer.

Breakfast Tomatoes

Author:

Amye Melton

Ingredients

Tomatoes
One egg for each tomato
Extra-virgin olive oil
Salt
Freshly ground black pepper
Freshly grated Parmesan (or grated cheese of your choice)
chopped green onions, for garnish

Instructions

Preheat oven to 400℉. Line a cookie sheet with parchment paper and set aside.
Slice ¼-inch from the stem end of tomato. Hollow out the tomatoes by removing the core with a knife then carefully scoop out the ribs and seeds using a spoon. Leave the walls of the tomato intact as best you can.
Drizzle with olive oil, sprinkle with salt and pepper and place on prepared pan. Bake tomato for 5 minutes.
Remove tomato from oven. Crack each egg into a small bowl and then slide the egg into the hollowed out tomato. Sprinkle with additional salt and pepper. Return to oven and bake until egg is cooked to your preference, approximately 10 minutes if you want to keep the yellow runny.
Remove from oven. Top with grated Parmesan cheese and chopped green onions and serve immediately.

Hissy Fit Dip

hissy fit dip

One of my all-time favorite dips and a recipe that I originally posted on NJSD back in 2012, this Hissy Fit Dip is a hit everywhere I take it. I’m not a huge fan of curry, but the small amount in the recipe really works.

This is best served warm but believe me, if it lasts until it cools down people will still eat it. You can serve the dip with crackers and chips, but I think it is best with fresh vegetables. I have literally witnessed people putting Hissy Fit Dip on their hot dogs and hamburgers though. I’m telling you, it’s that good!

I typically pick up white American in my supermarket deli department. Hissy Fit Dip is not a budget friendly dip to make but it is worth every penny!

Hissy Fit Dip

Author:

Amye Melton

Ingredients

6-oz. sour cream
8-oz. cream cheese, softened
8-oz. Velveeta cheese, cubed
1 c. white American cheese, shredded
½ - 1-lb. pork sausage, crumbled, cooked and drained
¼ c. green onions, finely chopped
1 tsp. worcestershire sauce
1 tsp. onion powder
½ tsp. ground sage
¼ tsp. curry
⅛ tsp. cayenne pepper
dash of garlic powder
sea salt and fresh cracked pepper, to taste

Instructions

In a mixing bowl, combine all ingredients; stirring until well blended. Place in a baking dish that has been sprayed with non-stick cooking spray. Bake at 350 degrees for 1 hour. Serve with crackers, chips or veggies.

Crispy Salt and Vinegar Smashed Potatoes

When I was a young cook, potatoes were a specialty of mine. After all, I could prepare them various ways to end up with something different each time. Times sure do change because I rarely cook potatoes these days. Mostly, because Greg likes to eat a low-carb diet. Sometimes I just get a craving that I can’t stop, though. These potatoes were a result of one of those cravings.

The crispy smashed potatoes are delicious on their own, but when you add the salt and vinegar it takes these babies over the top! They are perfect as a side with hamburgers and hot dogs or delicious with a meat and sides.

Watch the potatoes closely during the last 20 minutes of baking. It may not take quite that long. Also, if you have a few potatoes that are too big, it’s fine to cut the larger potatoes in half, or even quarter them. I have had to do this before. However, if you do this be sure to toss the boiled potatoes very gently with the butter, because they will fall apart easily.

Crispy Salt and Vinegar Smashed Potatoes

Author:

Amye Melton

Ingredients

2 lb. baby potatoes (Red, White, or Yukon Gold)
1 tbsp. kosher salt, plus additional for sprinkling
2 tbsp. unsalted butter, melted
2 tbsp. olive oil
2 tbsp. white vinegar
Freshly ground black pepper

Instructions

Preheat oven to 450° F. Line a large baking sheet with parchment paper, set aside.
Add potatoes and 1 tbsp. kosher salt to a medium saucepan. Cover with water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
Drain and return potatoes to saucepan. Add butter and gently toss to coat. Transfer potatoes to prepared baking sheet, spreading them out in a singer layer. Using a heavy mug or glad, gently press down on each potato until it pops and smash down to about ½-inch thickness.
Bake for 20 minutes. Remove potatoes from oven and turn each with a spatula. Drizzle with olive oil and continue baking for 20 minutes more.
Once baked, sprinkle with vinegar, salt and freshly ground pepper. Serve hot.