Slow cooker Chipotle-Maple Beef Tacos

3 chiles from a can of chipotle in adobo
1 cup pineapple juice
½ cup pure maple syrup
3 Tbls tomato paste
2 tsp salt
1 tsp black pepper
1 4-5 pound boneless chuck roast

Corn Tortillas
Shredded Cabbage
Diced Avocado
Diced Tomato
Other desired toppings

Instructions
In a blender or small food processor puree all of the ingredients for the roast.
Place chuck roast in the slow cooker. Pour sauce over the top, turning to coat. Cover and cook on low for 6-8 hours.
Remove and shred using 2 forks. Place back in the liquid.
Heat corn tortillas. Fill tortillas with a little shredded beef, and top with desired toppings

Use leftovers to make beef noodle bowls with thai noodles, scallions, sesame oil and soy sauce.

Recipe from http://dinnersdishesanddesserts.com/slow-cooker-chipotle-beef-tacos/

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

For the cake:
3 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg

1/8 tsp allspice
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup brown sugar
4 eggs
1 cup milk
1 1/2 cups pumpkin puree

Preheat oven to 350 degrees and line muffin pans with cupcake liners.
In large bowl combine dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice.
In bowl of stand mixer cream butter, granulated sugar and brown sugar until creamy.
Add eggs, one at a time, beating well after each addition.
Add dry ingredients and milk, alternating until well combined. Scrape down sides of bowl as necessary.
Mix in pumpkin puree.
Fill cupcake liners 2/3 full with batter.
Bake for 18 minutes or until toothpick inserted in center comes out clean.
Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
Once cupcakes are completely cool frost with Cinnamon Cream Cheese icing.

For the icing:
3/4 cup unsalted butter, softened
8 oz cream cheese, softened
4 cups confectioner’s sugar
1 tsp vanilla
1 tsp cinnamon

In bowl of stand mixer beat butter and cream cheese on medium speed until well combined.
Gradually add in confectioner’s sugar one cup at a time, scraping down sides of bowl as necessary.
Add vanilla and cinnamon and mix until combined.

From the Cake Blog

Summer Puttanesca

With so many cherry tomatoes, I had to find more recipes to use them! This recipe is initially from Cooks Illustrated but when I tried it the liquid amount and cooking times were vastly different. Perhaps my tomatoes were very juicy?

Ingredients
3 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 tablespoon anchovy paste
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1 1/2 pounds grape or cherry tomatoes
1/2 cup pitted kalamata olives, chopped coarse
3 tablespoons capers, rinsed and minced
1/2 cup minced fresh parsley

Combine oil, garlic, anchovy paste, pepper flakes, and oregano in bowl. Process tomatoes in blender until finely chopped but not pureed, 15 to 45 seconds. Transfer to fine-mesh strainer set in large bowl and let drain for 5 minutes, occasionally pressing gently on solids with rubber spatula to extract liquid (this should yield about 3/4 cup- but I got more than double that). Reserve tomato liquid in bowl and tomato pulp in strainer.

Cook garlic-anchovy mixture in 12-inch skillet over medium heat, stirring frequently, until garlic is fragrant but not brown, 2 to 3 minutes. Add tomato liquid and simmer until reduced to 1/3 cup, 2 to 3 minutes (so I easily simmered for 15 minutes to nice thickness, but it was far more than 1/3c). Add tomato pulp, olives, and capers; cook until just heated through, 2 to 3 minutes. Stir in parsley.

I froze mine without the parsley.

Roasted Cherry Tomato Sauce

Made with homegrown cherry tomatoes served over a little linguine? Delish.

Ingredients:
1.5-2 pounds cherry tomatoes
3-4 cloves garlic, smashed
1/2c extra virgin olive oil
2 Tbs balsamic vinegar
1 Tbs fresh thyme
2 tsp light brown sugar
1 tsp coarse salt

Preaheat oven to 325*. Place tomatoes and garlic in a glass 13x9 baking dish.
Whisk oil, vinegar, thyme, sugar and salt and drizzle over tomatoes.
Bake until tomatoes are softened and caramalized 60-80 minutes. Serve warm or room temperature.
Can be stored in the fridge for up to 5 days.

From Martha Stewart

Kung Pao Chicken with Zucchini Noodles

I love my spiralizer. Use the thicker setting for hearty veggie noodles.

Ingredients
2 medium zucchini, about 8 oz each, ends trimmed
1 teaspoon grapeseed or canola oil
6 oz skinless chicken breasts, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper, to taste
1/2 red bell pepper, cut into 1/2-inch pieces
1 teaspoon sesame oil
2 cloves garlic, minced
1 tsp fresh ground ginger
2 tbsp crushed dry roasted peanuts
2 tbsp thinly sliced scallions along diagonal

For the sauce:
1 1/2 tbsp reduced soy sauce (tamari for gluten free)
1 tbsp balsamic vinegar
1 tsp hoisin sauce
2 1/2 tbsp water
1/2 tbsp Sambal Oelek Red Chili Paste (or more to taste)
2 tsp sugar
2 tsp cornstarch

Using a spiralizer fitted with a shredder blade (this makes a thicker noodle), cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat.

In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.

Season chicken with salt and pepper, to taste. Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.

Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about 30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don't worry the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.

2 servings

WWP+7

From http://www.skinnytaste.com/2014/08/kung-pao-chicken-zoodles-for-two.html 

Turkey Chili

Ingredients:

2 lbs 99% fat-free ground turkey 

1 yellow onion, chopped 

5 cloves garlic, minced 

1 Tbsp olive oil 

1 (28 oz) can crushed tomatoes

1 (15 oz) can petite diced tomatoes

3 Tbsp tomato paste 

1 (15 oz) can kidney beans, drained and rinsed 

1 red bell pepper, chopped 

1 green bell pepper, chopped 

1 jalapeno, chopped 

1 1/2 tsp. sea salt 

Pinch of pepper  

3 Tbsp chili powder 

2 tsp. oregano 

1/8 tsp. cayenne pepper 

Cook the ground turkey in a bit of oil. When cooked through, transfer to paper towels to drain. Add olive oil to pot and cook onion until softened. Add garlic and cook until fragrant, 1 minute. 

Add remaining ingredients simmer on medium heat for at least an hour.

Serves 8, 1cup portions.

WWP+ 6

Adapted from http://www.eat-yourself-skinny.com/2013/09/the-best-turkey-chili-youll-ever-taste.html