This is a great make ahead dish that can be served warm or cold! I made the salad portion of this dish the night before and just before serving I cooked the beef mixture and served that warm on top of the salad. Super simple on a busy weeknight! This would also be a great dish in the summer served cold with the meat mixture layered on the bottom of the salad layers.
INGREDIENTS
1 pound extra lean ground beef
1 small can green chilis, not drained
1 head of iceburg lettuce, outer leaves removed, chopped
1 packet taco seasoning
1 cup ranch sour cream mixture , divided (recipe below)
1 (15 ounce can) of beans, black beans are great, well drained
1 small can corn, drained
1/2 cup chopped red onion
8 ounces of your favorite salsa
4 ounces sharp cheddar cheese
4 ounces Monterey Jack cheese
1/2 pound bacon, fried and chopped, optional
Sliced Jalapeño peppers, can also used pickled jalapeños
1 tomato, diced and seeds removed
Crushed tortilla chips or Doritos to top salad
RANCH SOUR CREAM MAYO
3/4 cup real mayo
1/4 cup sour cream
1 Tablespoon dry ranch mix
Mix all ingredients together and refrigerate until ready to use.
DIRECTIONS
In a 9 x 13 in glass baking dish layer half of the chopped iceburg lettuce in the bottom of the pan top with half of the ranch sour cream mayo and spread evenly across the lettuce. Layer beans, corn and onions on an even layer on top of the sour cream layer. Layer the second have of lettuce on an even layer pressing down slightly. Next is the remaining sour cream mixture spread evenly again. Top with salsa, cheese, bacon and tomatoes layering all evenly across the dish. You can cover and refrigerate for up to 24 hours.
Before serving, brown the ground beef in a skillet adding the can of chili’s and taco seasoning. Cook until beef is cooked through. To serve layer the salad on the plate, top with beef mixture and crushed chips if desired.
Enjoy!
Meet my friend A
nn! Ann is a good friend from Massachusetts. She is a retired police officer and also a graduate of Chez Boucher in Hampton, NH. Ann loves to cook and try new recipes and like myself is an avid cookbook collector. This is Ann’s recipe and I know you are going to love it!
INGREDIENTS
1 Tablespoon finely chopped fresh oregano
1 Tablespoon light brown sugar
2 Tablespoons olive oil
1 Tablespoon minced chipotle chili in Adobo sauce
1 Tablespoon Adobo sauce
1 teaspoon ground cumin
1 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
3 garlic cloves, pressed through a garlic press or finely diced
1 Pound Beef Brisket, trimmed
1 (15 ounce) can fire roasted tomatoes
1/2 medium onion, chopped (about 1 cup)
1 red bell pepper, chopped (about 1 cup)
1 Jalepeno pepper, seeded and chopped
INGREDIENTS FOR SLAW
1/2 bosc pear
1 small cucumber
1 carrot
2 Tablespoons rice vinegar
1 Tablespoon lime juice
1/4 teaspoon salt
SOUR CREAM AND LIME CREME INGREDIENTS
2 Tablespoons sour cream
1 Tablespoon Lime juice
Zest of one lime
Pinch of salt
DIRECTIONS
Combine the first 9 ingredients (through garlic) in a small bowl stirring to combine. Rub mixture into brisket. Arrange tomatoes, onion, bell pepper and jalapeño pepper in the bottom of a six quart slow cooker. Place the brisket on top of the vegetables and drizzle any remaining spice mixture over the brisket and vegetables, cover and cook on low for 8 hours. Remove brisket from the slow cooker and shred the meat using two forks. Return the brisket to the cooker and toss with vegetables.
FOR THE SLAW
Cut the pear, cucumber and carrot into matchstick pieces (long thin slices). Toss with the rest of the slaw ingredients and refrigerate until ready to serve.
FOR THE SOUR CREAM AND LIME CREMA
Mix all ingredients and refrigerate until serving. To serve, simply place some of the beef and vegetables to a warm tortilla, add slaw and a dollop of sour cream crema and serve!
Enjoy!
No recipes this week. Have a wonderful Holiday with your family and friends.
This would be a great side dish for the upcoming holidays and nice new twist on sweet potatoes! I used cauliflower and sweet potatoes, but you can use just sweet potatoes or add other root vegetables to the mix as well! If you have family members that don’t like their vegetables this just might make them change their mind! Roasting the vegetables gives that that little bit of crisp on the outside and still tender in the middle and then the syrup…oh my…the syrup really brings the sweetness to the dish!
INGREDIENTS
1 pound of sweet potatoes
1 pound of cauliflower
Salt
Pepper
6 Tablespoons unsalted butter
1/2 cup pecans
1/2 cup maple bourbon syrup (from Wiggly Bridge Distillery*)
DIRECTIONS
Preheat oven to 425 degrees. Line a baking sheet with tin foil. Peel and slice the sweet potatoes into 1/2 inch round slices placing them on the baking sheet. Cut and trim off and leaves from the cauliflower and cut the cauliflower into 1/2 inch slices also placing them on the baking sheet. Melt the butter and pour the butter over the vegetables to coat both sides. Sprinkle with a pinch of salt and pepper. Bake in the preheated oven for 15 minutes. Using tongs flip the vegetables to the other side and continue to bake an additional 15 minutes. While the vegetables are roasting place the pecans in a saucepan over medium heat letting the pecans toast for just a few minutes stirring often. When the pecans have toasted add the maple syrup to warm through.
When the vegetables are done remove from oven and place the vegetables on a platter and top with pecan maple bourbon sauce and serve warm.
* You can check out the Wiggly Bridge Distillery website for further information at: http://wigglybridgedistillery.com/
Enjoy!
That title! I made these a couple weeks ago and my mouth is watering thinking back to just how tasty these little deviled eggs were! We have all had deviled eggs and we all know there are a million ways to make them but I have to say this version is really good! They are sweet and savory all in one bite! The bacon adds huge flavor, sweet with the addition of brown sugar, salty and a warm maple bourbon flavor all in the same bite! This bacon is crazy good on it’s own and would also make a fantastic twist to a Bloody Mary! But not today! It’s about those creamy deviled eggs!
NOTE – You can make the bacon a day ahead of time. (If you can resist from eating it!)
SERVINGS – I hard boiled 6 eggs making 12 bites, but can easily be doubled!
INGREDIENTS
6 eggs, hard boiled
1/4 cup to 1/2 cup mayonnaise
1 teaspoon Dijon mustard
Salt to taste
Pepper to taste
4 slices of bacon
2 Tablespoons brown sugar
1/4 cup (approximately) bourbon maple syrup from *Wiggly Bridge Distillery
DIRECTIONS
FOR THE BACON – Preheat the oven to 300 degrees. Cover a baking sheet with foil. Top the baking sheet with a cooling rack that is sprayed with non stick spray. Lay the bacon on a single layer on the cooling rack. Place in the oven and bake for 8-10 minutes, flip the bacon and bake another 8-10 minutes. At this point your bacon should be over half way cooked. Sprinkle half of the brown sugar evenly over the bacon and continue baking for a few more minutes or until the brown sugar has melted onto the bacon. Flip the bacon and do the same for the second side. Drizzle the maple bourbon syrup over the brown sugar bacon and continue cooking for just a couple minutes. Flip the bacon and add the syrup to the second side and continue to cook a couple of minutes. At this point the bacon should be crisp and cooked through. Remove from the oven and let cool.
FOR THE FILLING – Slice the hard boiled eggs in half the long way. Remove the yolk and place in a small bowl. Add the mayo (enough to make it smooth and creamy), Dijon mustard, pinch of salt and pepper along with 1 teaspoon of the bourbon maple syrup. Mix well. Crumble three pieces of your prepared bacon and add to the egg mixture and mix through to combine. Put the mixture into a Ziploc bag and cut the tip off the bag off. Arrange the whites of the eggs and begin to fill the egg whites by squeezing the bag filled with the yolk mixture, do this for each egg. Garnish the tops with small pieces of the remaining bacon and sprinkle with another pinch of pepper!
* You can check out the Wiggly Bridge Distillery website for further information at: http://wigglybridgedistillery.com/
Enjoy!
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