Spicy Peach Slaw

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1 head of cabbage, shredded

2 large peaches, diced

2 jalapenos, diced fine

1 bunch green onions, chopped greens only

1/4 cup mayo

1 tbsp stone ground mustard

2 Tbsp apple cider vinegar

Shred your cabbage and place in a bowl. Add peaches, jalapeno’s and green onion, toss. In a small bowl combine mayo, mustard and vinegar stir to combine well. Pour over the top of you slaw veggie mixture and toss well.

I served my slaw on top of brown sugar peach pulled pork sliders to find my recipe for pulled pork click the link below…..

https://crumbsinmymustachio.wordpress.com/2013/04/27/pulled-pork-with-a-spicy-green-apple-slaw/

I also used my Peach and Brown Sugar Bbq sauce to toss my pork in for the recipe to the bbq sauce click the link below….

https://crumbsinmymustachio.wordpress.com/2015/07/21/peach-and-brown-sugar-bbq-sauce/

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Peach and Brown Sugar Bbq Sauce

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1/2 cup packed light brown sugar

1 Tbsp onion salt

2 tsp black pepper

1 tsp garlic powder

1/4 tsp ground cloves

1/4 tsp mace

1/3 cup white vinegar

2 cups ketchup

3/4 cup peach preserves, pureed with one fresh peach peeled (about 1/4 cup, so you should have 1 cup peach when finished)

2 Tbsp Worcestershire sauce

2 Tbsp honey

4 Tbsp butter, cut into cubes

In a large sauce pan place all the ingredients except the butter and with a wooden spoon stir to combine, bring to a boil stirring to make sure the brown sugar has dissolved. Once it reaches a boil, place lid on your pot, turn down heat and let simmer for 25 minutes stirring occasionally. With a whisk, a couple cubes at a time add butter and whisk until the butter cubes have melted, remove from heat and let cool. ENJOY!! ๐Ÿ™‚

 

 

Honey and Stone Ground Mustard Chicken

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Adapted from Simplyscratch.com

1/2 cup stone ground mustard

1/2 cup pure honey

1/2 of a lemon juice

1/2 tsp diced garlic

1/2 tsp Hungarian paprika

1/2 tsp kosher salt

1/4 tsp cayenne powder

1/4 tsp Red chili flakes

2 boneless skinless chicken breasts

In a small bowl add everything except the chicken and whisk together.

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In a casserole dish place chicken, reserve 4 Tbsp of your honey mustard sauce in a small bowl. Pour remaining sauce over chicken, to coat. Cover with plastic wrap and let sit on your counter for 30 minutes.

In the meantime start your coals or let your gas Grill get warmed up on your bbq. Once your grill is ready grill your chicken until cooked. Ours took about 20-25 minutes. Remove from grill and place on a plate pour your remaining sauce over each of the chicken breasts and let rest about 5 minutes. ENJOY!! ๐Ÿ™‚

Shredded Beef Sliders

11049546_954836937901976_4906727870359940791_nRoast:

3 pounds pot roast

1 bottle of dark beer

1 cup beef broth

garlic salt with parsley to taste

Sprinkle both sides of roast with garlic salt. Heat one large pan and brown each side of your roast. Place roast in slow cooker and add beer and broth. Set temperature on low and timer on 8 hours, walk away and forget about it until later. ๐Ÿ™‚

When your roast is finished cooking remove and place in large bowl, shred with two forks and add a little bit of your cooking juices, set aside

Mushrooms and Onions

1 container sliced portabella mushrooms

1 white onion sliced thin into rings

1 tbsp butter

1 tbsp olive oil

1 tsp sugar

1/2 tsp salt

2 tsp diced garlic

1/8 cup white wine

1/2 cup beef broth

In a medium pot add olive oil and butter over medium heat melt butter and heat oil. Add onions and mushrooms toss to coat in butter and oil. Add sugar and salt and toss. Let cook down until onions are caramelized and all the water has cooked out of the mushrooms. Add garlic and let cook a minute or 2. Add wine and broth turn heat down to low and let simmer and all the flavors come together while you get your bread toasted and cheese melted

8 dutch crunch rolls

spray butter

8 slices of swiss cheese

horseradishย mustard

Turn your oven to broil, Line a baking sheet with parchment paper. Place sliced rolls on prepared baking pan and lightly spray your rolls tops and bottoms with spray butter. Place one slice of cheese on each roll and place in oven. Broil until buns are crunchy toasted and cheese is melted. It is now time to assemble your sandwiches.

Assembly:

Dip the one side of your toasty bun into the yummy mushroom and onion juice, and then spread a little horseradish mustard on top. Place shredded beef on top and then add the caramelized onions and mushrooms on top. Top with a little tomato and lettuce if you like and then place your top toasty bun on and enjoy!! ๐Ÿ™‚

 

Broccoli Beef

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2 Crown of broccoli cut into florets

2/3 cups soy sauce

1/2 cup chicken broth

1/4 cup honey

2 Tbsp rice vinegar

2 Tbsp brown sugar

1 Tbsp sesame oil

2 Tbsp cornstarch

1 tsp fresh ginger, minced fine

1/4 cup water

2 Tbsp veggie oil

2 lbs flank steak, thinly sliced

3 cloves garlic, minced

First, start by steaming your broccoli in about 1 inch of water for 7 minutes or so and set aside.

In a bowl whisk together soy sauce, broth, honey, vinegar, brown sugar, sesame oil, cornstarch,  and water set aside.

Heat oil in a large skillet over medium high heat. Add Flank steak and cook for about 3-4 minutes, until browned. Stir in steamed broccoli and garlic, stir fry for about 2 minutes. Add sauce mixture and let simmer and thicken about 3-5 minutes. Make some white rice to serve it over or noodles and ENJOY!! ๐Ÿ™‚

Easy Taco Salad

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Salad

1lb ground beef

1/2 package taco seasoning

1 (29ounce) can pinto beans, drained and rinsed

1 head ice berg lettuce, chopped

3 roma tomatoes, diced

2 avocados, diced

1 can large black olives

1 cup shredded cheese

1/2 bag dorito chips, crumbled

1 large ziplock storage bag

1000 Island Dressing

1 cup mayo

2 Tbsp ketchup

1 Tbsp relish

In a pan brown your ground beef with your taco seasoning, drain and set aside to cool. In a storage bag place Beans,Lettuce, tomatoes, avocados, olives, cheese and doritos.

In a small bowl add Mayo, ketchup and relish stir well till combined.

In your storage bag add cooled meat and then dressing. Now is where the fun begins….shake it all up and place in a large bowl. Store in fridge till ready to serve and ENJOY!! ๐Ÿ™‚

***This post is part of a group Cinco De Mayo post please click the links below and check out the goodies the other ladies made…….

Cooking From a SAHM~ Easy Salsa

http://cookingfromasahm.blogspot.com/2015/04/cinco-de-mayo-mexican-recipes-easy.html

The Rowdy Baker~ Tender Yucateco Pork

http://www.therowdybaker.com/?p=3642

Moore or Less Cooking Blog~ Chicken Fajitas

http://mooreorlesscooking.com/2013/09/11/chicken-fajitas/

Hun, What’s for Dinner~ Dessert Chimichangas

http://www.hunwhatsfordinner.com/2015/04/dessert-chimichangas.html

Tampa Cake Girl~ Margarita Cheesecake With A Twist of Lime

http://tampacakegirl.wordpress.com/2015/04/Margarita-Cheesecake-With-A-Twist-Of-Lime/

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Mesquite Kabobs

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Mesquite Marinade

2-3Lbs of petite sirloin roast

1/2 cup ketchup

1/4 cup water

3 Tbsp brown sugar

2 Tbsp white vinegar

1/4 tsp liquid smoke

1 gallon ziplock storage bag

First, cut up your roast into 1 inch cubes. In a small bowl mix ketchup, water, brown sugar, white vinegar and liquid smoke. Stir to combine. Place cubed meat in ziplock bag and pour marinade over meat. Let side sit in fridge for a couple hours before making kabobs.

Kabobs

1 large yellow onion, quartered

2 green bell peppers cut into square pieces

2 red bell peppers cut into square pieces

2 zucchini cut into rounds

6 kabob skewers

Once you have cut up all your veggies, take your meat out of the fridge and start building your kabobs on your skewers. Once you have all your kabobs made start up your bbq and grill. We like ours medium so it takes about 15 minutes on the grill. ENJOY ๐Ÿ™‚