Slow Cooker Chipotle Soft Tacos

serves 10

INGREDIENTS

1 4- to 5-pound pork shoulder roast/butt (bone-in or out, your choice)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
1 medium yellow onion, peeled and sliced into rings
4 cloves garlic, chopped
2 tablespoons ground coriander
1 tablespoon cumin
1 tablespoon chipotle chile powder
3 tablespoons honey
1 cup orange juice (about 2 oranges or use bottled)
1 cinnamon stick
Juice of 2 limes
1/2 cup chopped cilantro leaves
 
Suggested toppings:
Corn tortillas, for serving
4 cups finely shredded red cabbage
1 cup sour cream
2 cups grated cheese
2 avocados, diced

PREPARATION

Rub salt and pepper on all sides of the meat, and brown in oil in a large skillet over high heat. Using kitchen tongs, place the browned meat into your slow cooker. In the same skillet, caramelize the onion and garlic until transparent and remove from heat. Whisk in the coriander, cumin, chipotle chile powder, honey and orange juice. Pour mixture evenly over the meat. Toss in the cinnamon stick.

 

Cover, and cook on low for 10 hours or on high for about 5 hours. Shred meat completely using two large forks (discard bone if you used a bone-in roast) and stir in fresh lime juice and cilantro leaves.

Serve in warmed corn tortillas with your desired toppings.

PRESENTATION

- See more at: http://www.rachaelrayshow.com/food/recipe_collections/18376_10_weekend_slow_cooker_recipes/index.html#sthash.jddJmb5B.dpuf

Salisbury Steak Meatballs

SALISBURY STEAK MEATBALLS

Prep Time15 minutes

Cook Time25 minutes

Total Time40 minutes

Yield4 servings

An easy, comforting, budget-friendly meal that the whole family will love. You can also make the meatballs ahead of time or freeze them as needed!

INGREDIENTS

• 8 ounces egg noodles
• 1 pound ground beef
• 1/3 cup Italian style bread crumbs
• 2 tablespoon ketchup
• 2 tablespoons mustard
• 1 tablespoon Worcestershire sauce
• 2 large egg yolks
• Kosher salt and freshly ground black pepper, to taste
• 4 tablespoons unsalted butter
FOR THE GRAVY
• 2 cups beef broth, divided, or more, to taste
• 1 tablespoon cornstarch
• 1 onion, thinly sliced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ketchup
• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• In a large bowl, combine ground beef, bread crumbs, ketchup, mustard, Worcestershire and egg yolks; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 20 meatballs.
• Melt butter in a large skillet over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
• To make the gravy, whisk together 1/2 cup beef broth and cornstarch in a small bowl; set aside.
• Add onions to the skillet and cook until golden brown and translucent, about 2-3 minutes. Whisk in remaining 1 1/2 cups beef broth, Worcestershire and ketchup until well combined, about 1-2 minutes.
• Bring to a boil; reduce heat and gradually whisk in cornstarch mixture. Stir in meatballs until cooked through and the sauce has thickened, about 3-4 minutes. Add more beef broth as needed until desired consistency is reached.
• Serve immediately with egg noodles, garnished with parsley, if desired.

Apple Pie Poke Cake

This looks like a must make!

Prep Time: 3 ½ hours  Servings: 16 slices

Ingredients:

• 1 white cake (prepared in a 13×9 baking dish)
• 1 cup light brown sugar, packed
• 4 cup Crunch Pak apple slices, diced
• ¼ cup water
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• 14 oz can sweetened condensed milk
• 1 box (3.4 oz) Instant vanilla pudding mix
• 2 cup milk
• 1 tsp cinnamon
• 12oz whipped topping, thawed

Directions:

Prepare white cake according to box directions for a 13×9 cake. While cake is baking, work on cooking the apples. In a large skillet, whisk together the brown sugar with water, 1tsp cinnamon, nutmeg and salt. Heat over medium high heat until bubbly, then add diced apples. I leave the skins on (I like the chewy taste, but feel free to remove if desired). Reduce heat to low and simmer apples about 12-15 minutes.

When cake is done baking, poke holes all over (I use a meat thermometer, you can also use a wooden spoon handle or fork). Pour can of sweetened condensed milk over hot cake. Then pour apple mixture. Spread and smooth until apples are evenly disbursed over top of cake and liquids have drained into the poked holes of the cake. Refrigerate 3-4 hours or overnight.

While cake is in refrigerator, whisk the vanilla pudding with milk and 1tsp cinnamon until smooth. Refrigerate until ready to serve. When ready to serve cake, combine pudding mixture with thawed Cool Whip. Spread over cake, slice and serve. ENJOY!