Slow Cooker Shredded Chipotle Barbecue Beef

So, I have no idea how appetizing this does or does not come through on camera, but if you could smell it through the computer, you would be selling your soul to me for a bite. This is, from my perspective, the best crockpot dinner I have ever made. So easy, so tasty. And while it was a bit of a rush to get it put together before work this morning, I loved the luxury of knowing all day long that dinner was going to be ready and waiting for me at the end of the evening. Will absolutely, positively, make this again and again.

1 3-pound Beef Rump Roast
1 Large Walla Walla Sweet Onion, chopped
3 Cloves Garlic, Minced
1 8 ounce can tomato sauce
1/4 cup dark brown sugar
3 Tablespoons cider vinegar
1 Tablespoon Grey Poupon Dijon Mustard
1 Tablespoon Worchestershire sauce
2 teaspoons Kosher Salt
1 Teaspoon Dried Italian Herb Seasoning
3 teaspoons ground ancho chili powder
1/4 Teaspoon fresh ground black pepper

Brown Roast on all sides in a heavy cast iron skillet heated with canola oil. Remove roast and place in crockpot. Saute onions and garlic in the skillet for a few minutes until softened. Stir frequently to scrape up all the browned bits of meat on the bottom of the pan. Pour over roast in crockpot. Combine next 9 ingredients (tomato sauce through pepper) in a small mixing bowl and stir with whisk until fully incorporated. Pour over roast in crockpot. Cover and cook on low for 10 hours. Shred meat with a fork and stir in juices. Serve opened face over a whole wheat bun to sop up all the juices. Delicious!

Baked Tilapia with Fresh Tomatoes and Basil

Frozen Tilapia Fillets
Roma Tomatoes, sliced
Fresh Basil, whole leaves
Olive Oil
Parmesan Cheese, shredded
Lemon Wedges

Preheat oven to 350 degrees. Place Tilapia Fillet's in a baking dish. Lay whole fresh basil leaves on top of the fish, covering the surface. Lay tomato slices on top of that. Drizzle with Olive Oil, sprinkle with parmesan cheese, and squeeze lemon juice over. Bake in the oven at 350 degrees for 30 to 35 minutes or until fish flakes easily when tested with a fork.

Cindy's Roasted Potatoes with Spinach & Gorgonzola

One of my all time favorite masterpieces:

Ingredients

• 2 teaspoons olive oil, divided
• 1/4 teaspoon sea salt, divided
• 1/4 teaspoon chopped fresh or 1/8 teaspoon dried thyme
• 1/8 teaspoon freshly ground black pepper
• 6 small red potatoes (about 3/4 pound), quartered
• 1 Orange Bell Pepper, cut in 1/2 inch chunks
• 10 oz package frozen chopped spinach, thawed and squeezed dry
  
• Cooking spray
• 1/2 cup crumbled gorgonzola cheese
  

Preparation

Preheat oven to 450°.

Combine 1 teaspoon oil, 1/8 teaspoon salt, thyme, peppers, potatoes, bell pepper, and spinach in an 11 x 7-inch baking dish coated with cooking spray. Bake at 450º for 20 minutes, stirring occasionally. Sprinkle with cheese and bake for 10 minutes or until veggies are done and cheese is melted.

Cream Cheese Pesto Toasts with Sliced Tomatoes and Onions

Here's another one from memory:

French Bread sliced thin
softened cream cheese
prepared pesto
sliced tomato
thinly sliced red onion
salt and pepper

Spread a layer of cream cheese on the french bread slice. Spread pesto over cream cheese, top with alternating slices of tomato and red onion. Sprinkle with salt and fresh ground black pepper.

Peppered Steaks in Beer and Garlic

An old recipe from memory we used to make. Wanted to capture it while it was on my mind.

1 bottle Dark Oatmeal Stout
1/4 cup dark brown sugar
2 Tablespoons Worchestershire Sauce
8 Cloves Minced Garlic
2 Tablespoons Whole Mixed Peppercorns, slightly crushed
2 to 4 Steaks

Rub combine brown sugar, worchester sauce, garlic and peppercorns. Rub evenly over steaks pressing into the flesh. Marinate in beer for 2 to 8 hours. Grill to desired doneness.