Today I am sharing something I made that turned out mostly well. Next time, I would use less liquid, and scale back the recipe a bit since I think I needed a 6 quart crockpot for the amounts given. But, it was still tasty, so I am sharing the main tips from it today…
Since I am all about recipes that can be used in various ways, provide leftovers, and can be made ahead…today’s recipe follows just that. You can make this chicken and eat it as is. Or, you can take the meat and use it in other recipes. Later this week I will provide two more recipes for using the meat. In the meantime, here is an easy way to get the flavor of an oven roaster, without having to use your oven, and you can even leave home! It takes 5 minutes to prep and is one of the easiest dishes I have ever made.
I’ve mentioned previously that I’ve been working on using the slow cooker more frequently. This recipe is tasty and allows for some room to improvise. You could easily add different vegetables like parsnips/celery root/etc. to mix it up. I love carrots, and have been buying them by the bunches. It helps that they’ve been extra cheap this year, at least the organic ones. I’m not necessarily all about organic produce all the time, but the organic carrots at my store definitely taste better. They are fresher, and it’s fun when they have the rainbow ones.
Let’s say you’ve made my short rib recipe and are looking for something else to do with it. You know about having it as a taco salad. You have tried it just with rice or other dishes, but you were intrigued by the idea that I talked about having it with noodles. Well, I went and did it!
After reading about this recipe on Serious Eats, I wanted to make it almost immediately. It only required 25 minutes of prep time, and then occasional stirring with a little bit of throwing in ingredients at the end. Not a big deal. I made the sauce ahead of time, then reheated it with some sausage to serve with pasta. It was as promised: hearty, thick, and flavorful. It made the house smell delicious all day long, and it made a nice large amount of sauce at one time, which I can freeze and pull out as needed. I love that!
It is getting warmer here, in general. Occasionally we still have rainy chilly days as spring gets its gears moving. We had one of those days recently, and this soup was perfect that day. It also happened to fall on one of my harder days of work (there is a student who is a bit challenging….), so it was nice to come home to comfort food. All we had to do was throw some ravioli in boiling water and put it in a bowl. We’re also filing this recipe away for a good freezer meal. It makes a bunch, and you could even store the soup separate from the ravioli and keep your options open for future meals.
So, in this new year of blogging I have now worked with a new-to-me ingredient: short ribs! I wasn’t sure how tricky they would be, but this recipe does a great job tenderizing the meat so that it falls off of the bone. Super easy and really delicious for tacos. Or, you know, a taco “salad”. There is no lettuce in this salad, but feel free to add it.