With Potatoes and Broccoli

I am so thankful for a slow cooker. It is one amazing invention and I wish I used it before. Even though I work from home, this is a lifesaver on a busy day.

My meal gets done without me standing over it, and I can finish pretty much all my errands and have the time to workout while lunch or dinner is cooking.

How is freaking awesome that?

BBQ food is my favorite from the food pyramid. Joke on the side, my love for BBQ shredded pulled apart pork or any meat is not even funny. It is right up there with bread and pasta.

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So, I have been using this recipe for a year now. Slow cooker came to be a much easier solution for me when I have to leave my house, which is quite often these days.

However, if I am home all day, I like using trusty Xtrema Ceramic Dutch Oven, which is absolutely fantastic.

Also, I experimented with this recipe; I added cumin before, brown sugar, allspice, and cinnamon, and let me tell you, I really did not like the aroma nor the taste.

This recipe is what my family prefers. You can use it with BBQ sauce or without.

At the very end when you finally shred pork, (or chicken if you do not eat pork) I like to add a mixture of BBQ sauce with some hot sauce such as Sriracha.

If you like a bit spicy use it, you will see what I am talking about. It is simply fantastic with Sriracha and bbq sauce.

Yield: 6 Servings

Slow Cooker Pulled Apart Pork

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Ingredients

• 1/2 Onion chopped
• 3 Garlic cloves minced
• 1 1/2 cup Chicken Low Sodium Stock or Broth
• 1/2 tablespoon dried Parsley
• 1/2 tablespoon Chili powder or flakes
• 1/2 tablespoon Salt more if needed later
• 1/4 tablespoon Ground Black Pepper
• 4 to 6 pounds boneless pork shoulder or butt 5 to 7 pounds bone-in
• 2 tablespoons Olive Oil
• Optional
• 2 cups Barbecue Sauce your favorite sauce

Instructions

1. Trim off any large pieces of fat from the outside, but leave small pieces and the interior fat. If using boneless pork, cut the pork into several large fist-sized pieces. If using bone-in, leave the pork as is, on the bone. You will take the bone out later when it’s cooked.
2. Place chopped onion, garlic and celery in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, salt, ground pepper and parsley in a small bowl. Pat the pork dry with paper towels, then rubs the spice mixture all over the pork and place the meat on top of the onions, garlic, and celery. Cover and cook until the pork is fork-tender, about 7 hours on high or about 9-10 hours on low.
3. Turn off the slow cooker and remove the pork to a large cutting board. Set a fine colander/strainer over a medium bowl (not plastic). Carefully pour the liquid mixture from the slow cooker through the strainer and return the solids to the slow cooker. Use a spoon to skim and discard the fat from the surface of the strained cooking liquid. Set the strained liquid aside.
4. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Most of them do have fat, so remove it.
5. Return the shredded meat to the slow cooker, add the barbecue sauce, and a bit of hot sauce if you desire, mix to combine.
6. If you’re not using BBQ sauce, then add 1/4 cup of the cooking liquid at a time in the slow cooker until the pork is just moistened. Taste and season with salt as needed.

Notes

You may use buns to serve shredded pork or just serve on the plate. You may use a tablespoon of liquid smoke.

You can make this in Dutch Oven; low and slow.

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Potatoes and Broccoli

Course Main Course

Cuisine American

Keyword vegetarian, meatless, dinner

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 pound Broccoli florets frozen or fresh + salt
• 2 pounds Young yellow potatoes or as much as you can fit in one layer in a large skillet
• 2 tablespoons Oil
• Salt and Pepper to taste

Instructions

1. Wash potatoes, then season with salt and pepper
2. Turn the oven to 400F.
3. Heat skillet on the stove top with oil.
4. Add potatoes to the skillet and cook for 5 minutes, turn at least one time.
5. Transfer a skillet to the oven and cook for 30-40 minutes, until tender and cooked through.

Broccoli:

1. If the broccoli is fresh, then cut the florets off and wash throughout.
2. Boil 2 cups of water with 2 teaspoons of salt and place broccoli in the boiling water.
3. Cook for 60 seconds, and rinse out with cold water.
4. If the broccoli is frozen, and if the bag is not for microwave steaming, then open the bag and drop in hot water and cook for 15-20 seconds, and wash under cold water. Otherwise, place the bag in the microwave and steam according to the broccoli package.

Recipe Notes

Before cooking potatoes, I measure potatoes by placing them in the skillet and use that amount. You may use a large baking pan and use more potatoes. Also, I always heat the skillet on the stove top to get it started. You can use a mixture of yellow/gold, red and purple potatoes.

They all taste amazing. I just had these golden so that’s what I used. Cook pork first and an hour before pork is done, start cooking potatoes if you are going to serve it that day, if not, just store the pork in the fridge after it is fully cooled.

Of course, you would cook broccoli at the last minute. They are not very good when standing too long, so cook them at the very last minute before you would serve a meal. Also, you can use any other vegetable as a side.

Beans, Beef and Rice Burritos are mind blowing amazing or I should totally call this “triple threat burritos”.

They were so amazingly yummy and satisfying, and beyond delicious…

Oh, I have said that already.

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I cannot even tell you how easy these are. My awesome family agreed that these are one of the best burritos that I have ever made.

I was so proud of myself that I decided to share with you all. We have been making the ever since.

They are loaded with proteins and packed with favor.  

The combination just works so well together, and you will not going to be let down, I promise you that.

Fantastic for crowds, for game day, hello, Super Bowl gonna be here before you know it, and it feeds a family of 5 very well.

You are going to be full from one, but your hands will reach for a second.

I served it with two simple salads. The first one was just chopped veggies, tomatoes, cucumber, avocado, red onion, and parsley, which was amazing.

The other salad was with organic blend of mixed baby greens that I just used salt, oil, and lemon juice on both.

I am totally recommending for you to make both salads with these delightful Beans, Beef and Rice Burritos.

Well, I am almost certain that you will absolutely love it.

If you are watching your carbohydrate intake, you may use low carb tortilla, and for example cauliflower rice. Just substurting that you could cut your carbs in half.

So, if you get inspired by my tasty Burritos please tag me on Instagram. @sandraseasycooking. Thank you in advance!

Yield: Serves 8

Beans, Beef and Rice Burritos

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Kids Friendly Party food. These Beans, Beef and Rice Burritos are perfect any time especially over sport watching party, 

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 8 Soft Flour Tortillas Medium
• 1 can 16 OZ Refried Beans
• 2 cups Mexican Blend Cheese Any brand is fine

BEEF MIXTURE:

• 1 teaspoon Oil olive oil
• 1 lb. Ground Beef 80/20
• 2 teaspoon Onion Powder
• 2 teaspoon Garlic Powder
• 2 teaspoon ground Cumin
• 2-3 teaspoons Chili Powder
• Salt and Ground Black Pepper to taste

RICE

• 1 1/2 cups Rice
• 2.6 cups Water
• 1 teaspoon salt
• Drizzle of Oil
• 1/2 cup Enchilada Sauce

Instructions

1. Heat a large skillet over medium-high heat. Crumble ground beef into the hot skillet and cook for 3-5 minutes or until the meat is no longer red. Drain or spoon out all the excess oil. To the beef, add all the other ingredients for the beef. Season with salt and ground black pepper to taste. Use a couple of pinches of both until you reach your preferences. Set aside.
2. Wash Rice 2-3 times under cold water to get rid of starch, then fill the pot with clean cold water, add salt and a drizzle of oil. Turn the heat on high until the water starts to bubble, then stir and turn the heat to simmer, low temperature. Cover and allow it to simmer for 8 minutes. Turn the heat off, and remove the pot from the heat. Do not take the lid off. Allow it to steam for 5 more minutes under the lid. Remove the lid after 5 minutes and fluff the rice with a fork. Add Enchilada sauce and mix.
3. Preheat the oven to 375 degrees Fahrenheit.
4. Spread one to one and a half tablespoons of refried beans on the tortilla, add the seasoned ground beef same amount, add cheese and Rice.
5. Fold and roll, and make sure to tuck the ends in. You may line the baking dish with parchment paper, but it's not necessary. Do the same with all the tortillas.
6. I had just a bit of leftover cheese, so I sprinkled that on top of the burritos.
7. Bake for 15 to 20 minutes, depending on your oven.
8. Serve with salad, pico de gallo, sour cream, etc. Heat leftover enchilada sauce, and serve it as a dip.

Notes

• Mexican Cheese Blend: Monterey Jack, Mild Cheddar, Queso Quesadilla and Asadero cheeses add a creamy, smooth flavor perfect for this kind of burritos. You can use leftover rice, instant rice, Spanish rice, or any that you prefer.
• It really is up to your preferences. If you do not eat red meat, you can most certainly use ground chicken or turkey, just make sure to add more oil because chicken and/or turkey is lean and do not contain as much fat compared to ground beef.
• In the case of tortillas, use what you have. Larger would be fine too, but you would probably end up with 4-5 burritos instead of 8. I found that it is the easiest to roll if you spread the refried beans first. and then add other fillings on top.
• No particular order, do it, however, you would like. Don't get confused... I totally forgot to mix enchilada sauce in the rice for the first couple of tortillas, and then realized what I was doing.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 500Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 77mgSodium: 1010mgCarbohydrates: 38gFiber: 4gSugar: 2gProtein: 29g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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Beef Taco Sliders are quick, easy and tasty sandwiches that you can make in no time. They are absolutely perfect for any potluck, party, as well as Superbowl gathering.

Alright, boys and girls, let’s talk…

You know when 5 PM hits the clock and you know that you should probably start preparing dinner?

However, you find yourself either on Pinterest or Instagram, liking pictures or re-pinning.

Maybe, just maybe you have one more life left on any Saga game and you just need to pass that level to get the gold package or whatever.

Then all of a sudden before you know it, it’s past 6?!

Did you find yourself in that situation, like ever? Well, I am so sure you did! I know that I found myself more than one time.

I jumped like somebody poured cold water over my head. Dinner is not done, bread is still rising in the bowl and I had nothing cooked.

We had some toast, cheeses, salami, eggs, and salad, But, no, my family is too cool to eat that for dinner.

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So, my lovelies, I did what I do the best especially under pressure… Get a large pepperoni pizza! LOL! I’m just playing with you guys.

I pulled these two packs of Hawaiian Buns that were in my pantry, still in my grocery bag, from 3 days ago.

Sauteed ground beef, and less than 30 minutes later, we had on the table this AWESOME dinner. Oh, man! It was drool-worthy.

Now, hear me out. Football season is around the corner, summer lake parties, potlucks, you name it so these are perfect. One of my teenager’s favourite party food.

I made them many times when we have cheeseboards, or over lazy weekends when I really don’t feel like cooking. Serve them with a bowl of greens and voila. Fast and easy homemade dinner.

If you get inspired and make my Beef Taco Sliders, please tag me on Instagram. @sandraseasycooking with hashtag #sandraseasycooking. Thank yous o much!

Also, you can watch how to make these on my YOUTUBE channel, or turn your ADBLOCK off, refresh and watch right here. Thanks, again!

Yield: SERVES 4

Beef Taco Sliders

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The easy and quick sandwich idea with an amazing flavour.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 Tbsp. Olive Oil
• 1/4 Yellow onion chopped
• 1 lbs/453g Ground Beef FAT: 80/20
• 1 pack King Hawaiian buns 8 buns
• 2 cups/226g Shredded Mexican 4 Cheese Blend/Divided
• 1/4 cup Taco Sauce
• 1 Tbsp. Butter unsalted

HOMEMADE TACO SEASONING:

• 1/2 Tbsp. Chili Powder
• 2 tsp. Ground Cumin
• 1/2 tsp. Crushed Red Pepper Flakes
• 1/2 tsp. Dried Oregano
• 1 tsp. Paprika
• 1 tsp. Sea Salt
• 1 tsp. Onion Powder
• 1/4 tsp. Garlic Powder

Instructions

1. Heat the skillet and ADD 1 TBSP Olive Oil / Temp: Medium HIgh.
2. Add 1/4 Chopped Onion. Sauté for 3-4 minutes
3. Add Ground Beef and sauté: 5-6 minutes or until it's no longer pink.
4. Add TACO seasoning and keep stirring until the beef is coated with the seasoning.
5. Slice in half the whole pack (8 buns) of King Hawaiian buns.
6. Spoon the ground beef, then sprinkle with 1 cup of Cheese (Mexican 4 Cheese Blend)
7. Add 1 TBSP unsalted melted butter to 1/3 cup Taco Sauce (mild). Mix it together to combine.
8. Drizzle over the buns the sauce over the buns and bake it for 15-17 minutes at 375°F/190°C
9. Take it out of the oven and sprinkle remaining 1 cup of Mexican Cheese Blend.
10. Place back to bake for about 7 more minutes or until the cheese is completely melted.

Notes

If you would like to make more than 8 buns, just double the ingredients. King Hawaiian buns give you nice sweetness, but you may use any buns that you prefer. You can use pre-made store TACO seasoning.

Did you make this recipe?

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