Tag Archives: red pepper flakes

Crock Pot Carne Asada Tacos

Hello! Sorry I have been gone for so long, but now I’m back and ready to get back on the food train! Hope you all are having a great summer, and I have seen by the looks on some children’s faces (sad look) that school is getting ready to start. However, that means it’s time for some fall like meals and the crock pot is just one way to go! This recipe has a great balance of spice and sauce…I absolutely love this dish! I will definitely be making this again! Hope you enjoy!

*One tip: you can make sure to cut back on the broth if you’d like, seems more soupy than I prefer. ENJOY!

Makes: 4 servings (2 wrapped tortillas per serving)

Here’s what you’ll need:

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2 lb. beef chuck roast

1 cup white wine

2 Tbsp red pepper flakes

1 onion, cut into large chunks

1 red bell pepper, cut into strips

3-4 cups beef broth (I used 4 beef bouillon cubes and 4 cups of water)

4 Tbsp chili powder

4 Tbsp cumin

2 Tbsp garlic powder

salt and pepper (to taste)

flour tortillas (preference is yours)

Toppings: (optional)

  • Guacamole
  • Tomatoes
  • Shredded Lettuce
  • Sour Cream or Greek Yogurt
  • Cheese Sauce
  • Raw chopped onions

Directions:

Begin by putting the chuck roast in the crock pot along with bouillon cubes…..

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Add water…..

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Add garlic powder, chili powder, and salt & pepper to taste….

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Add wine…..

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Cut up bell pepper and onion, add to crock pot….. and add the red pepper flakes

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Put lid on top and let cook on LOW for 8-10 hours…..

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Hmm… waiting and smelling this amazing blend of spices is making me anxious! Let’s just fast forward 10 hours…shall we?

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This is where we pulled (shredded) the beef apart…set it in another bowl and spoon some of the sauce over the beef (add as much sauce as you like, discard the rest), I got too excited, I forgot the pic! Any way, place your selected amount in the tortilla and top with your choice of toppings!

Here is the final masterpiece! Mmm! Arriba!

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Italian Chicken Sausage over Fettucine

I love Italian food! This recipe has plenty of flavor from the Pomodoro Fresco sauce and the chicken sausage alone! I added green pepper and onions…found those in the fridge, and I found the chicken sausage in my freezer. I always keep some kind of italian sauce in my pantry (in case Josh has to cook for himself when I’m not home) and I always have seasonings and other “flavor” added items. This dish was very flavorful with a lil kick to it and we both truly said that this was gonna become a favorite! Please enjoy this recipe and let me know what you think! 🙂

Makes: 6 servings

Cook Time: 30-40 minutes

Here’s what you’ll need:

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16 oz package Italian Chicken Sausage (frozen)

1 (25.25 oz) jar Pomodoro Fresco sauce

1 (14.5 oz) can diced tomatoes

2 Tbsp olive oil

1/2 green bell pepper, chopped

1/2 medium onion, chopped

2 garlic cloves, minced

1/4 tsp salt

1/4 tsp black pepper

pinch of crushed red pepper flakes (optional)

6-8 oz fettucine noodles

Directions:

In a dutch oven, heat olive oil over medium heat….

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Slice sausage into 1/4-inch slices at an angle (better presentation)….

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Add sausage to heated olive oil…

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Chop pepper and onion….

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Add pepper and onion to the sausage….

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Cook for 10-15 minutes or until sausage is lightly browned….

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Add minced garlic to the sausage mixture during the last 2-3 minutes of cooking time….

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Add Pomodoro Fresco sauce, crushed red pepper flakes, and diced tomatoes to sausage mixture….

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Add salt and pepper (optional)…cover and let simmer over medium-low for 10-15 minutes. Meanwhile cook fettucine according to package directions and serve sauce over noodles.

Garnish with a little sprinkling of dried basil leaves.

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Enjoy! 🙂

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