Tuesday, July 31, 2012

Beef and Mango Mexican Style

















This summer, my mother introduced me to the sweet tangy flavor of mango.  I am now most certainly hooked!  This dish is a refreshing change from the traditional mexican option.

Beef and Mango Mexican Style


Ingredients

3 lbs beef roast (top of the round is a preferred choice)
1 1/2 c of your favorite barbecue sauce (homemade bbq sauce recipe link)
2 large mangos, peeled and thinly cubed
1 1/2 small red onion, very thinly sliced
3/4 c sharp cheddar cheese
3/4 c muenster cheese

3/4 c. corn (optional)
6 whole wheat tortillas or a bag of black corn chips for dipping
tabasco (optional)



Directions:

1. Combine beef and barbecue sauce in slow cooker. Cook on low for 8-10 hours or on high for 6 hours. When done, shred the meat by pulling against the grain of the meat with a fork.

2. To use as a dip, add meat to a serving bowl and layer the mango over the top of the beef mixture, finish off with the cheese and onions. Serve with black corn chips.
*add a little tabasco for a little kick (optional)!

OR

To make the quesadillas, fill half of the tortilla with the meat, mango, onion, and cheese to liking. Fold over the tortilla and place on an oiled frying pan for 2-3 minutes per side, until the cheese melts.
*add a little tabasco for a little kick (optional)!  

Sunday, July 1, 2012

Cheesy Ham and Potatoe recipe

An easy peasy comfort dish:

Cheesy Ham and Potatoe recipe


Ingredients

4 medium potatoes diced
1 medium onion diced
3 stalks of celery
1 c shredded Cheddar 
1 c shredded Monterey Jack cheese
1 (10.75 oz) can condensed cream of celery soup (no good sub for this yet!~any suggestions, post below)... maybe regular cream of soup mix?
1 (8 oz) container plain smooth & creamy yogurt (any variety or Stony Field has a good organic option)
2 pounds of boneless fully cooked ham that is halved lengthwise
6-8 strips of oven baked bacon (for bacon cooking directions click here)
cooking spray

Directions
Spray the inside of slow cooker with cooking spray to prep.
Combine potatoes, cheddar and monterey jack cheese, cream of celery soup, plain yogurt and place in the slow cooker.
Place ham on top of potato mixture.
Cook potato mixture on low for 5 to 6 hours. Stir well before serving.  Garnish on top with broken  up small pieces of bacon before serving.