2day's recipe: Chipotle Shredded Beef

This recipe is yummy - You can eat it as is or you can use it for burritos or both to get more than one meal out of this recipe.  I love recipes that I can get more than one meal out of.  Sometimes I freeze part for another week.  Works really well!
Enjoy :-)

Chipotle Shredded Beef

This beef is delicious all rolled up in a tortilla, served with corn salsa and eaten as a burrito.” You could also serve it over rice or mashed potatoes or in buns.

• 1 small onion, chopped
• 1 teaspoon canola oil
• 1 can (28 ounces) diced tomatoes, undrained
•  1/4 cup cider vinegar
• 6 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, chopped
• 2 tablespoons brown sugar
• 2 bay leaves
• 2 teaspoons adobo sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cinnamon
• 1 boneless beef chuck roast (2-½ pounds)
• 5 cups cooked brown rice
• shredded reduced-fat cheddar cheese and reduced-fat sour cream, optional

• In a large skillet coated with cooking spray, saute onion in oil until tender. Stir in the tomatoes, vinegar, garlic, peppers, brown sugar, bay leaves, adobo sauce and seasonings. Bring to a boil; reduce heat, simmer, uncovered for 4-6 minutes or until thickened.
• Place roast in a 5-qt. slow cooker; add tomato mixture. Cover and cook on low heat for 8-9 hours or until meat is tender.
• Discard bay leaves. Remove meat and shred with two forks. Skim fat from juices; return meat to slow cooker. Using a slotted spoon, serve meat with rice. Top with cheese and sour cream if desired.
  
  
  Source:  Healthy Cooking - yep, its good for you!!!

2day's recipe: Baked Shrimp Scampi

oh my word!  This is fantastic and a great way to start a dinner party or just a special date night at home.  Serve with 2 loaves of crusty bread. 
I have never cooked this as a dinner, I have always put it out while I finish cooking.  It is always gobbled up and all I hear is -"oh my god".  There are some suggestions at the bottom for dinner.    So, enjoy :-)

Baked Shrimp Scampi

Ingredients
2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges


Instructions
Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Yields: 6 Servings
2008, Barefoot Contessa Back to Basics

notes: You prepare this ahead and then cook so you can enjoy your guests. Can serve with angel hair pasta & Salad. Ina served it with Roasted Artichoke Salad and Bread. on food network website

2day's recipe: Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce

Today's recipe is a client favorite and a personal favorite.  It really is an easy dish but is very impressive.  It is a good dinner party dish or date night.  Suggestions for side dishes:  Asian vegetable stir fry & Jasmine rice with green onions


Enjoy :-)

Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce

The crushed peppercorns that coat the pork provide taste and texture counterpoints to the smooth, semisweet sauce. When adding the soy mixture to the caramelized sugar, be careful of steam that may rise from the pan.

Ingredients:

Cooking spray

1/8 cup minced white onion
1/2 teaspoon grated peeled fresh ginger
1 garlic cloves minced
1/2 cup water
1/4 cup sugar
1/8 cup low-sodium soy sauce
1 tablespoons red wine vinegar
3/4 teaspoons Dijon mustard
1 tablespoons butter
1 (1-pound) pork tenderloins trimmed
1/2 tablespoon black peppercorns crushed
3/4 teaspoons chopped fresh thyme
1/8 teaspoon salt

Instructions

Heat a small saucepan over medium heat. Coat pan with cooking spray. Add onion, ginger, and garlic; sauté 2 minutes. Add water and sugar; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Remove from heat; carefully stir in soy sauce, vinegar, and mustard. Add butter, stirring with a whisk. Set aside; keep warm.

Preheat oven to 350°.

Rub tenderloins evenly with crushed peppercorns, thyme, and salt. Heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tenderloins, browning on all sides (about 5 minutes). Bake at 350° for 23 minutes or until a thermometer registers 160° (slightly pink); let stand 10 minutes. Cut each tenderloin into 12 slices; serve with sauce.
Yields: 4 Servings

Billy Strynkowski, Billy Strynkowski, Cooking Light
notes: Serve with - Asian vegetable stir fry & Jasmine rice with green onions
Nutritional Information - (serving size: 3 slices pork and 2 tablespoons sauce)

Calories:227 (28% from fat)
Fat:7g (sat 2.8g,mono 3g,poly 0.6g)
Protein:24.5g
Carbohydrate:15.3g
Fiber:0.4g
Cholesterol:81mg
Iron:1.7mg
Sodium:441mg
Calcium:16mg

2day's recipe: Lime-and-Honey Glazed Salmon with Warm Black Bean and Corn Salad

Sorry it has been a while since I posted a recipe.  Very busy and I haven't made the time to blog.  But, I'm back today and I wanted to share one of my favorite recipes.  It is gorgeous to the eye and wonderful to the taste.  Changes I made - increase the spices to the fish and I do let it the fish and lime juice & spice mixture sit longer, only about an hour in the fridge.  Enjoy :-)

Lime-and-Honey Glazed Salmon with Warm Black Bean and Corn Salad

you can sub 4 fresh corn ears for frozen corn
Ingredients
4 tablespoon Extra virgin olive oil
1 medium Red onion chopped
2 large Garlic cloves chopped
1/2 teaspoon Red pepper flakes crushed
1 teaspoon Ground cumin
2 Lime juiced
Salt and freshly ground pepper
3 tablespoon Honey
1 teaspoon Chili powder
4 each Salmon filets 6oz
1 ea Red bell pepper chopped
1 package Frozen corn 10oz defrosted
1/2 cup Chicken stock
1 can (15 oz) Black beans drained and rinsed
2 tablespoon Cilantro chopped

Instructions

Preheat med skillet over med heat with 2 Tbsp of EVOO. Add the onions, garlie, red pepper flakes, cumin, salt and pepper. Cook, stirring occassionally for 3 mins.

While onions cook, preheat a med non-stick skillet over med-high heat with the other 2 Tbsp of EVOO. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper. Add the salmon fillets to the honey-lime mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3-4mins on each side.

To cooked onions, add the bell peppers and corn kernels and cook for 1 min. Add the chicken stock and cook for another 2 mins. Add black beans and cooked into heated. Remove from heat and add the juice of the second lime, the cilantro, and the spinach. Toss to wilt spinach and then taste to adjust seasoning. Serve the lime and honey salmon on top of the warm black bean and corn salad.


Yields: 4 Servings

Rachael Ray - 365 No repeats