Crockpot Barbacoa Beef

I rarely cook with beef brisket, this recipe from The Kitchn reminds me that I should add it to my meal plan more often.  The meat is so tender and perfect for tacos.  Miss F kept referring to it as chicken, I have no clue why.  She requested "that chicken" in her lunch box quesadillas every day the week I made this.  I think we have beef so rarely, that she really doesn't know the taste as well as chicken, pork and seafood.  She is a Texas girl, so I need to get more beef in her diet.

Crockpot Barbacoa Beef

1 chipotle pepper with adobo, minced
½ red onion, peeled and chopped
3 cloves garlic, peeled and crushed
½ teaspoon cumin
1 teaspoon kosher salt
Juice of 1 lime
2 tablespoons cider vinegar
1 to 2 pounds beef brisket
1 ½ cups beef or chicken stock
1 bay leaf

To serve:
tortillas
diced onions
diced tomatoes
diced avocado
shredded colby jack
sour cream
salsa

Add the chipotle, onion, garlic, cumin, salt, lime juice, and vinegar to the crockpot Place the brisket on top of the mixture and pour the stock over top. Top with the bay leaf, toss to coat the meat. Cover and cook on low for 8 to 10 hours. Remove the meat from the crockpot and shred with two forks, discarding excess fat. Return the beef to the crockpot, toss with the cooking liquid. Serve on tortillas with onions, tomatoes, avocado, cheese, sour cream and salsa.

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Spicy Mango Chicken Sandwiches

My friend Courtney introduced me to Pick-a-Peppa spicy mango sauce.  A few years later she discovered that she is allergic to mangoes. We were at a party with mango sorbet added to champagne and she had a nasty reaction. So, no more mangoes for her. I had a similar experience with a late in life allergic reaction (tree nuts,) so I can totally relate.  I love this sauce, the combo of spicy and sweet is perfect on these sandwiches. I used Bolillo rolls for these sandwiches, but any sub roll will work fine. Thanks to Cookaholic Wife for the inspiration.

Spicy Mango Chicken Sandwiches

2 large boneless skinless chicken breasts
½ teaspoon salt
1 jalapeno pepper
¼ cup shredded pineapple
1 tablespoon spicy mango sauce (I use Pick-a-Peppa brand)
4 sub rolls
8 slices provolone cheese

Place the chicken breasts in a saucepan with a lid, cover with water and add the salt, jalapeno pepper and juice from the pineapple. Bring the water to a boil over medium high heat, reduce the heat to low, cover and simmer for 10 to 15 minutes, until chicken is cooked through. Remove the chicken from the cooking liquid and shred with two forks. Slice the jalapeno. Toss the shredded chicken with the pineapple, hot sauce and jalapeno.

Preheat the oven to 425 degrees. Toast the sub rolls in the oven for 2 to 3 minutes, spoon the chicken mixture in each roll and top each with two slices of cheese. Return to the oven for 2 to 3 minutes, until cheese melts. Serve.

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Pizza Chips

Years ago (and I mean YEARS,) I would meet my friends Jess and Shannon at a place in Clear Lake called Boondoggles. On Thursday nights they would serve crab legs (yum!) and we would gorge ourselves silly. To start every meal there, we always ordered pizza chips, served with marinara AND ranch dressing for dipping. Only in Texas do you find people mixing marinara sauce with ranch dressing.   I have been meaning to try and re-create it at home for YEARS.  I saw this recipe from Lauren's Latest on Pinterest and I knew it would be a winner.  The three of us polished off nearly the entire plate of pizza chips.  C was happy because it was quite cheesy and Miss F couldn't get enough.

Pizza Chips

½ cup warm water
1 teaspoon active dry yeast
1 ½ teaspoons sugar
1 teaspoon salt
1 tablespoon olive oil
1 ½ cups bread flour

2 tablespoons salted butter
1 clove garlic, finely minced
¼ cup grated parmesan cheese
¾ cup grated mozzarella cheese

In the bowl of a stand mixer, stir together the water, yeast and sugar. Allow to sit for 5 minutes, until the mixture begins to get bubbly. Add the salt, oil and half of the flour. Turn on the mixer on low and add remaining flour ¼ cup at a time, until it is all incorporated. Swap out the mixer for the dough hook and knead for 6 minutes. Form into a ball and cover with plastic wrap. Allow to rise for 1 to 2 hours.

Preheat the oven to 500 degrees with a pizza stone inside. Mix together the butter and garlic in a small bowl and set aside. Form the dough into a 12 inch circle and place on parchment paper. Melt the butter with the garlic, then brush over the dough, top with the mozzarella and parmesan cheese. Transfer the dough to the pizza stone using the parchment paper. Bake for 8 minutes, until golden brown and bubbly. Let cool for 2 minutes, then cut into strips with a pizza slicer.

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