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Recipes
Ground Beef Enchiladas - Pioneer Woman
By tulawdog
Prep Time: 1 Hour30 Minutes Cook Time: 20 Minutes Difficulty: Easy Step #1 – The Sauce In a large sau...
- * FOR THE SAUCE:
- 1 * 1 Tablespoon Canola Oil
- 1 * 1 Tablespoon All-purpose Flour
- 1 * 1 can (28 Ounce) Enchilada Or Red Sauce
- 2 * 2 cups Chicken Broth
- 1/2 * 1/2 teaspoons Salt
- 1/2 * 1/2 teaspoons Ground Black Pepper
- 2 * 2 Tablespoons Chopped Cilantro
- * _____
- * For The Meat:
- 1-1/2 * 1-1/2 pound Ground Beef
- 1 * 1 whole Medium Onion, Finely Diced
- 2 * 2 cans (4 Ounce) Diced Green Chilies
- 1/2 * 1/2 teaspoons Salt
- * _____
- * For The Tortillas:
- 10 * 10 whole (to 14) Corn Tortillas
- 1/2 * 1/2 cups Canola Oil
- * _____
- * TO ASSEMBLE:
- 3 * 3 cups Grated Sharp Cheddar Cheese
- 1/2 * 1/2 cups Chopped Black Olives
- 1 * 1 cup Chopped Green Onions
- 1/2 * 1/2 cups Chopped Cilantro
Chili Con Carne
By tulawdog
Heat 1 tablespoon of oil in a large, heavy pot over medium high heat
- vegetable oil
- 4 pounds cubed boneless beef chuck
- 2 onions, chopped
- 1 head of garlic, peeled & chopped
- 1/4-1/2 cup dried ancho chiles {adjust to your heat preference}
- 2 tablespoons ground cumin
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 {12 ounce} bottle of dark beer
- 1 {28 ounce} can fire-roasted diced tomatoes, with juice
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- 2 tablespoons tomato paste
- 3 tablespoons masa harina
- optional garnishes: diced red onion, chopped fresh cilantro, shredded jack cheese & sour cream
Herbed Chicken with Spring Vegetables
By tulawdog
Preheat the oven to 375 degrees F
- 1/4 * 1/4 cup chopped fresh thyme leaves
- 1/4 * 1/4 cup chopped fresh parsley leaves
- 3 * 3 cloves garlic, minced
- 1 * 1 teaspoon fennel seeds
- 1/4 * 1/4 teaspoon red pepper flakes
- * Kosher salt
- * Freshly ground black pepper
- 3 * 3 boneless, skin-on chicken breasts
- 3 * 3 bone-in, skin-on thighs
- 3 * 3 tablespoons olive oil
- 1 * 1 tablespoon butter
- 6 * 6 cipollini onions, trimmed and peeled
- 8 * 8 ounces baby carrots, peeled and trimmed, but leaving on a bit of green tip
- 1 * 1 cup chicken broth
- 6 * 6 ounces snap peas, trimmed
- 4 * 4 ounces morel mushrooms
green chile and cheese egg bake
By tulawdog
1. Preheat oven to 350 degrees F
- Two 4-ounce cans diced green chiles, squeezed dry
- 12 ounces grated sharp cheddar cheese
- 4 large eggs
- 3 cups milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 8 strips of bacon, cooked and crumbled
Homemade Cookie Dough Brownie Bombs
By tulawdog
directions: For the cookie dough: In the bowl of an electric mixer beat the butter, brown sugar, and granulated sug...
- For the cookie dough:
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1/2 cup lightly packed light brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon milk (any kind)
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon fine salt
- 3/4 cup miniature chocolate chips
- For the brownies:
- 1 stick unsalted butter, melted
- 1 cup granulated sugar
- 1 cup unsweetened natural cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 2 large eggs
- 1/2 cup all-purpose flour
- For the chocolate coating:
- 16 ounces semisweet chocolate, chopped
- 4 teaspoons coconut oil
Slow Cooker Pork Carnitas
By tulawdog
Place the pork shoulder in the slow cooker
- 2 pounds boneless pork shoulder
- 1 tablespoon olive oil
- Salt and pepper
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 4 cloves garlic, minced
- 1 onion, coarsely chopped
- 1 jalapeno, seeded and chopped
- Juice of 1 lime
- Juice of 1 orange
- 1/4 cup salsa
- Tortillas, cilantro, avocado, limes, etc. for serving
Chocolate Peanut Butter Cup Bark
By tulawdog
In a microwave, double boiler, or chocolate melter, gently melt chocolate on the lowest possible heat setting
- 8 ounces good quality, dark chocolate (70-80%), very finely chopped
- 6 ounces peanut butter chips (I used Trader Joe’s peanut butter chips)
- 1 cup mini peanut butter cups (I used Trader Joe’s mini milk chocolate peanut butter cups, but you can also chop up larger peanut butter cups instead)
Lemon Roasted Potatoes and Artichokes
By tulawdog
Preheat the oven to 375 degrees and position a rack in the bottom third of the oven
- 8 to 10 medium red or white potatoes, rinsed and cut into quarters
- 1 package frozen artichoke hearts, thawed and drained
- 2 tablespoons olive oil
- Juice of half a lemon
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground pepper
Roasted leg of lamb
By tulawdog
# Preheat the oven to 375 degree
- 3.5 lbs of boneless leg of lamb
- 3 tablespoons of Dijon mustard
- 3 tablespoons of chopped fresh rosemary
- 2 tablespoons of finely chopped garlic
- olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 onion, quartered
- 1 lb of fingerling potatoes, scrubbed clean
- 1 lb of baby carrots, scrubbed clean
- 0.5 lb of fresh Shiitake mushroom, sliced in half
Pot au Feu recipe, adapted for slow cookers:
By tulawdog
Combine all ingredients with the beef stock and cook on low 8 to 10 hours
- 1 1/2 kg beef, with bone - add marrow bones if you like
- 300 g lardons or 300 bacon, cut into cubes
- 4-6 small onions, peeled
- 3 garlic cloves, minced
- 4 medium sized carrots, peeled and left whole
- 4 leeks, washed and cut in half
- 4 turnips, peeled
- 4 large potatoes, peeled & halved
- Bouquet garni or 1 bay leaf
- 2 sprigs fresh parsley
- 1 sprig fresh thyme
- 200 ml beef stock
- All-purpose flour