Slow-Cooked Barbacoa Beef

This is one of those staples we all need for busy nights, guys! Get it going in the slow cooker in the morning and by dinner time you’re left with tender, savory, perfectly seasoned shredded beef that is just waiting to be devoured! Honestly, it’s giving Chipotle a solid run for their money:)

Use it for salads, tacos, nachos, burritos, or our favorite: piled high on a tostada with queso fresco, pickled red onion, hot sauce and guacamole. So stinking yum!

Also sharing the super simple way we make pickled red onion over on my instagram stories today…so come follow along! You can find us @nourishedpeach

Slow Cooked Barbacoa Beef

Ingredients

2 Tablespoons Olive Oil

1 Beef Chuck Roast (approx 2.5-3 lbs)

1/2 Cup Vegetable Stock

2 Teaspoons Chili Powder

2 Teaspoons Smoked Paprika

2 Teaspoons Cumin

2 Teaspoons Kosher Salt

3/4 Teaspoon Black Pepper

1 Large White Onion, peeled and halved

3 Garlic Cloves, peeled and smashed

Directions

Preheat a large skillet or Dutch oven over medium high heat. Add the oil to coat the pan and add your beef. Cook for 2-3 minutes or until a nice golden brown crust forms. Flip the beef and cook for an additional 2-3 minutes.

Transfer beef roast to the bowl of a slow cooker and pour the vegetable stock over the top. Sprinkle the beef with chili powder, paprika, cumin, salt and pepper. Break the onion pieces apart and lay them on top of the roast along with the garlic. Cover and cook on low for approximately 8 hours or on high for about 5 hours, or until Beef is tender and easily shredded with a fork. Remove beef from the slow cooker and shred with two forks. Discard the garlic and onion and reserve the juices for pouring on the beef as needed for moisture.

Summer Steak Salad with Fresh Herb Vinaigrette


Lofty, bold statement, I know, but this here Fresh Herb Vinaigrette is hands down the best dressing I’ve ever thrown together, friends. It’s a flavor bomb, in the lightest, most gorgeous way possible….and will be a new staple in my kitchen without a doubt!  


And when you drizzle in on the whole crunchy romaine, summer-ripe tomato, creamy avocado, tangy bleu, sweet corn deal you just might loose your marbles. 

But when you add perfectly grilled, savory steak to the mix….and a bit of toasted pine nuts for crunch…I can’t. I just can’t. 


Speechless….Likely because my mouth will be stuffed full of this wonder as much as humanely possible this summer.

Twenty five thumbs up for this one, guys!!!! 

Summer Steak Salad with Fresh Herb Vinaigrette 

Ingredients 

For the Vinaigrette

1 1/2 Cups Parsley Leaves

1/2 Cup Basil Leaves

1/4 Cup Cilantro Leaves 

1 Garlic Clove

1/4 Cup Cider Vinegar

2 Teaspoons Honey

1 Teaspoon Dijon Mustard

1/2 Teaspoon Kosher Salt

1/8 Teaspoon Black Pepper 

3/4 Cup Extra Virgin Olive Oil 

For the Salad

1 Head Leafy Romaine, chopped 

2 Ears Peeled and Cleaned Sweet Corn

1 Avocado, diced

1 Heaping Cup Cherry Tomatoes, halved

1/2 Cup Freshly Crumbled Bleu Cheese

2  1/4-1/2 Inch Thick  New York Strip Steaks

1 Tablespoon Olive Oil

1/4 Cup Toasted Pine Nuts

Directions  

For the Vinaigrette 

Place parsley, basil, cilantro, garlic, vinegar, honey, Dijon, salt and pepper into the bowl of a food processor and run the motor until combined. With the motor running, stream in the Olive Oil and process for one minute. Serve immediately or store in a glass jar in the refrigerator for up to four days.

For the Salad

Preheat outdoor grill over medium high heat. Rub the steaks with olive oil and season both sides liberally with salt and pepper. Place steaks and corn on the grill. Cook steaks for about 8-10 minutes total, flipping halfway when the first side is nicely charred. Remove from heat and let sit uncovered for 10-20 minutes to rest. After resting slice the steaks against the grain into strips. 

Cook corn until nicely charred all over, turning often as it browns. Remove from grill and slice the kernels off of the cob.

Lay romaine on a serving dish and top with corn, avocado, tomatoes and bleu cheese. Top with sliced steak and sprinkle with pine nuts. Drizzle the vinaigrette over the top and serve. Serves 4 as a main course.

Thai Chopped Salad with Peanut Dressing

SONY DSCOh Lordy.  Meet my new best friend, you guys.  And I’ve got one lousy photo to prove it…ugh, a food bloggers worst nightmare.  I contemplated waiting to take more photos and post this recipe after the next time we have it but you know what?  I don’t really think its a good idea for me to wait any longer than necessary to hand this one over to you.  It’s a weeknight game changer and it tastes like a giant bowl of happiness.   Continue reading

Roasted Cabbage Ruben Stacks

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Now what in the heck was I supposed to call these things, you guys?  They are the most random twist on one of my all-time favorite sandwiches and this name was all that my tired, pregnant brain could come up with.  If you can come up with a better one, please do share.

Now heres the deal.  If you love a good reuben sandwich and you love cabbage you might go wack-a-doodle over this combination.  It’s a reuben gone healthful and light…but you won’t for one second miss that bread and cheese, I promise.   Continue reading

Pan Seared Salmon with Quick Dill Yogurt Sauce

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Monday, you’re back.  Back to rushing home to get dinner on the table, no?  Man that can be such a lame feeling.  So let me give you a little hookup to make that process a bit easier this week: Pan Seared Salmon with Quick Dill Yogurt Sauce.

You can have this one on the table in less than 15-hows that for quick?  All the salmon needs about 8-10 minutes on the stove.  Total score. Continue reading

Easy Grilled Pork Chops + Pineapple Salsa

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Wow, we haven’t chatted for a while, friends.  My deepest apologies.  We left for a little family reunion late last week and I had every intention of touching base with you while we were on the road.  But, you know.  A couple of kids, 2 hours of rush hour traffic followed by a 3.5 hour road trip sort of got the best of me.  Then, as we were on our way, I thought, you know what, Ill wake up early one day over the weekend and write a quick blog post before everyone rolls out of bed”.  Haha.  My heart was there, I can assure you of that.  Execution, not so much.   Continue reading