Slow cooker liners were on sale at the store, so I purchased a box and decided to utilize the Crockpot right away. Cold weather means hearty soups and meals! This recipe for Crockpot gumbo is so tasty and easy. Throw everything in the cooker and let it simmer for the entire day. Still mindblowing...
I am beaming at how amazing this meal turned out. If you are not a fan of pork or have trouble cooking your pork, this is it. This is the recipe that will make it all better. The pork was so flavorful and juicy, much similar to the consistency of a good steak or roasted chicken. It wasn't dry or grey; it was amazing!
Sometimes, time or budget (or in my case, tiredness) can limit dinner ideas. To save money and time, I've remixed a classic side dish by adding chicken and turning it into a main dinner idea. Much similar to the Scalloped Potatoes and Shrimp dish I made forever ago.
We've been experimenting with lighter, healthier, and less meaty meals lately. Our crab and zucchini rotini pasta was something different. It's just as hearty as a saucy pasta but light enough to avoid that heavy meal feeling and, with the versatility of being a really good meal hot or cold, this one is a winner for weekday dinners or work-time lunch.
I am a huge rib fan. Okay, I'm just a huge BBQ fan, period. Wisconsin isn't too well known for its BBQ joints, so those seeking melt-in-your-mouth, slow-cooked ribs are going to have to road trip down to Illinois or get crafty at home. Luckily, Team Hess graced the internet with their very simple and very easy recipe for Crockpot BBQ ribs. There is literally only 5 ingredients needed. Bless you, Team Hess! Check out the recipe below.
When I think of fish tacos, I think of the ones that are deep fried with cheese and hot sauce dripping from one end! Until I made this recipe, I never thought to myself that light and healthy fish tacos can exist. Albeit, this recipe still has sauce dripping from the end of your taco. You won't care because the flavors are so good! (and good for you!)
- 1 tsp Olive Oil
- 1 small Yellow Onion, finely diced
- 4 Garlic Cloves, minced
- 1 Jalapeno, seeded, membranes removed and finely diced
- 2 ripe Tomatoes, chopped
- 3 tbsp Lime Juice
- 1 lb Salmon fillets, rinsed and patted dry
- Salt and Pepper to taste
- 1/4 cup Cilantro, chopped
- 8 Flour or Corn Tortillas (5-inch)
- 2 ripe Avocados, sliced
- Lime wedges and Cilantro for garnish
Directions:
- In a nonstick skillet, heat the olive oil and saute the onions until translucent.
- Add the garlic, cook for 30 seconds.
- Add jalapenos, tomatoes, and lime juice. Cook until heated through, 1-2 minutes.
- Add the fish and cook over medium-high heat for about 5 minutes, gently break up the fish into 1-inch chunks. After a few minutes the salmon should be cooked through and the liquid in the skillet should be mostly reduced.
- Season with Salt and Pepper to taste.
- Stir in Cilantro. Careful not to over-stir the salmon.
- Heat the tortillas over a gas burner or in a dry skillet for a few minutes on each side. Scoop salmon mixture onto tortillas and top with avocado.
Chhally likes his tacos with corn tortillas and, although I try to like the corn ones because they are a bit better for you, I really like the flour tortillas. We had our tacos with rice and beans, and lots of avocados. It was really good! Fills you up without making you feel like crap. The salmon can always be swapped out for other types of fish. I think diced chicken breast would really be good in this recipe as well!
- Happy Eating!
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