My Little Diversions

The things I love

Slow Cooker Steak Chili December 19, 2011

Filed under: Recipes — mylittlediversions @ 7:19 pm
Tags: , , , , , ,

image

So, I’m a terrible blogger. I can’t seem to make updates…ever. Then I don’t know how to jump back into blogging because I’ve been away for a while. Anyway, I am going to try to be better but with the holidays I’m not sure how many posts I’ll really be able to do between now and the first of the year.
This post is for a recipe that my husband loves, steak chili. Now, this chili is not your normal chili with ground beef, but a thick chili with chunks of tender steak throughout.
Without further ado, here is my steak chili recipe:

Ingredients:
1-2 lbs. Chuck/Skirt Steak
1 Large Onion, diced
2-3 Cloves of Garlic, minced
1 Bottle of Beer (I like Shiner Bock)
1 Package of Chili Mix (I like either the hot or the low sodium)
If using more than one pound of steak, add several dashes of Cumin, Chili Powder,  Garlic Powder, Onion Powder, Cayenne,  and Dried Cilantro
1 Can of Habanero Ro-Tel
1 Can of Pinto Beans, undrained
1 Can of Tomato Paste

Directions:
Slice the steak into strips against the grain then turn to dice into cubes. If you don’t cut the steak against the grain then your steak will be tough instead of tender (trust me, this is the most important step).
Add the steak, onion, beer, garlic, chili mix, powders and Ro-Tel to a slow cooker, or cast iron pot.
In the slow cooker, cook on low for six hours or high for four. In the cast iron pot cook on medium heat for one and a half hours with the lid on.*
Add the remaining ingredients to the pot and let simmer for 30-45 more minutes or until thickened.
Serve over low sodium Fritos and top with cheese for a great Frito Pie.
* I recommend making this in the slow cooker because your chili will be much more tender the longer you can let this cook.

The best thing about this chili is that it gets better the longer it sits. I also wanted to say that if you are a true Texan you can always omit the beans but your chili might not be as thick as mine.

So, I hope you enjoy this recipe while it is still cold out!

–Aly

 

Captain Morgan’s and Dr. Pepper Glazed Pork Rib Tips June 17, 2011

Filed under: Recipes — mylittlediversions @ 8:37 am
Tags: , , , , , ,

So, the other day I found a recipe for slow cooker ribs that you finish on the grill so they get a nice smoky flavor. Well, when I went to get ribs for the dish I could only find rib tips instead of a rack of ribs, so I went ahead and bought them. To tell you the truth, I was a bit disappointed that I couldn’t cook what I wanted but I figured that I could still make them taste great.

Just a couple of days before we decided to make ribs we ate at Buffalo Wild Wings. Now you are probably wondering why this is pertinent and I’ll tell you why. Buffalo Wild Wings has some new, limited time only, sauces and one of them is a Captain Morgan’s sauce. This wing sauce was the inspiration for my rib glaze.

Here are the recipes for the dry rub with the ribs and my Captain Morgan’s glaze. And I’ll apologize now for not measuring anything.

Rib Tips:
3 pounds Rib Tips
Dry Rub

Dry Rub:
Cumin
Brown Sugar
Paprika
Mexican Chili Powder
Cayenne
Salt
Pepper
Garlic Powder
Onion Powder
Mix all ingredients to your taste.

Captain Morgan’s Glaze:
Captain Morgan Rum
1/2 can Dr. Pepper
Apple Cider Vinegar
Brown Sugar
Dried Minced Onion
1 Finely Diced Serrano Pepper
Minced Garlic

Rib Tip Directions:
Coat the rib tips with the rub. Place in slow cooker on low for 5-6 hours. Remove from slow cooker.

Glaze Directions:
Put all ingredients in small saucepan and reduce until flavors concentrate, about 15-20 minutes.

Completing the Ribs:
Heat a grill pan and place rib tips on the pan. Spoon some glaze over the ribs and turn to sear the glaze on the ribs, they will be fall-off-the-bone-tender so don’t worry if they come apart. Repeat searing until you are satisfied with the amount of glaze on the ribs.image

That’s all there is to them. My husband loved the way they tasted and the glaze was a perfect compliment to the ribs. I also think that Jack Daniels would be nice in this glaze instead of Captain Morgan.

I hope you give these recipes a try!

–Aly

 

Easy Slow Cooker Beef Stew and Awesome Bacon Brussels Sprouts May 13, 2011

Filed under: Recipes — mylittlediversions @ 5:00 pm
Tags: , , , ,

Happy Friday the 13th everyone!

Today I thought that I’d post the recipe for the stew I made last Sunday. So, as you have probably noticed, I love easy recipes and tend not to measure anything when I cook. This time I really tried to remember my measurements for the stew but I don’t believe I was as successful with the brussels sprouts. I freely admit that anytime I cook meat in our slow cooker I almost always add a can of beer, because honestly, it does make it taste better…right?

Anyway, the stew ended up tasting great and here is the recipe:

1 lb Stew meat
1 bag baby carrots
1 package mushrooms, sliced
2 lbs potatoes, cut in chunks
1 can beer
2 bay leaves
2-3 tsp rosemary
Onion powder
Garlic powder
Salt
Pepper
Cornstarch slurry (if desired)

Combine all ingredients except cornstarch slurry in slow cooker. Cook on high for 4-5 hours or on low for 7-8.

Add cornstarch slurry (2 tbsp. cornstarch and enough water to just liquify cornstarch) if you want a thick stew.

That’s all there is to it! The stew turns out tender and tasty and is so easy I could not imagine making my stew any other way.

We also had brussels sprouts. I know that not many people enjoy them but my husband and I do and this recipe infuses them with a bacon-ness that makes them mouthwateringly good.

Brussels Sprouts:
1 package brussels sprouts
Salt
Pepper
Garlic powder
Bacon

Preheat oven to 350. Trim sprouts and slice in half then place on baking sheet with a lip (I also recommend covering the baking sheet with a layer of foil). Season with salt, pepper and garlic powder. Place cooling rack (for cakes) on top of sprouts then put one layer of bacon on the rack, as many slices as will fit on the rack.

Bake for 20-30 minutes or until bacon is crispy. Remove from oven, put sprouts in bowl and crumble (some or all of) the bacon over the top.

The sprouts ended up nice and crispy and bacony and entirely delicious.

Here is a picture of the whole plate:

image

I hope you enjoy these great recipes!

–Aly

 

Tasty Shredded Pork Tacos May 9, 2011

Filed under: Recipes — mylittlediversions @ 6:39 pm
Tags: , , , ,

image

I decided to actually cook this weekend so on Saturday I made Mexican food (and margaritas) to celebrate Cinco de Mayo. When I make tacos I have a go-to recipe for easy pork ones. I started making this a few years ago when we were searching for slow cooker meals for our new crock pot.

Now, I must admit that I love slow cooker meals because:
1. They are almost always (for me anyway) one pot meals
2. They are really easy, and
3. I can put it together before work and it’s done when I get home.
Also, my husband likes that the meat is always tender.

This recipe is easy and delicious and should be altered to your tastes.

One pork roast
1 can beer
One can of hot Ro-Tel, undrained
One can of mild Ro-Tel, drained
2 tsp cumin
2 tsp garlic powder
2 tsp onion powder
2 tsp hot chili powder

Place roast in slow cooker. Pour beer over roast. Add spices and turn roast to coat. Add both cans of Ro-Tel and cook on high for 4 hours, or on low for 7.
When roast is done, remove from cooker and shred (or shred in cooker). Place pork back in cooker and let simmer for 20 to 30 more minutes.

I typically serve this on corn tortillas with refried black beans and thinly sliced red onion.

This is a nice easy weeknight meal as well and can be made with beef or chicken.

I hope you enjoy!
–Aly

 

BBQ Pizza and Shredded BBQ Beef April 17, 2011

Last night I decided to use the last of my Flame Tree barbecue sauce to make a barbecue chicken and beef pizza. It was easy and delicious.
Here is the recipe:

1 Store Bought Pizza Crust
Flame Tree Barbecue Sauce
Enough Shredded Beef Barbecue to cover the crust (recipe to follow)
Roasted Chicken
Italian cheese blend
6-8 Leaves of Basil, torn
1/4 Onion, finely sliced

I started with the store-bought pizza crust and coated it with the Flame Tree Barbecue Sauce from the recipe I posted earlier. Then I added some roasted chicken which we bought a few days earlier and the beef from a previous recipe, which will be posted further down the page.

This is the picture of the pizza with barbecue sauce, chicken and beef:image

Once the meats are on add 1/2 the torn basil and enough cheese to coat. Add the rest of the basil on top of the cheese and bake per instructions on the package.

This is the pizza immediately after removing it from the oven:

image

Add the thinly sliced onions to the pizza and slice.

Here is the finished product:

image

The pizza was spicy and tangy and a nice change of pace from your traditional pizza.

Here is the recipe for my easy barbecue shredded beef:

1 Pot Roast
1/2 Bottle of Beer
1 Package Italian Dressing Mix
1 c. Flame Tree Barbecue Sauce

Place roast in slow cooker and add all ingredients, making sure to coat the roast in barbecue sauce.
Cook for 4 hours on high or 7 hours on low. Once roast is done, remove from cooker and shred. Place beef back in cooker to coat in remaining sauce.

I hope you enjoy these easy recipes as much as I did!

–Aly