Chipotle Beef Tacos with Cabbage and Radish Slaw, Rice, Black Beans, Blue Chips, and Key Lime Pie

Vigo Mexican Rice and a can of black beans off the shelf. Thanks Jimmy for bringing the Publix Key Lime Pie! We like pie!

Ingredients

3 pounds beef chuck, trimmed and cut into 2-inch pieces

1 large onion, thinly sliced

4 cloves garlic, chopped

1 to 3 tablespoons chopped canned chipotles in adobo sauce (we used the entire can - about 1/3 cup?)

1 teaspoon dried oregano

2 bay leaves

kosher salt

4 cups thinly sliced cabbage (about 1⁄3 medium cabbage)

4 radishes, halved and thinly sliced

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice, plus lime wedges for serving

12 6-inch corn tortillas

sour cream, pickled jalapeño peppers, and hot sauce, for serving

Directions

1. In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt.

2. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 3 ½ to 4 hours (this will shorten total cooking time).

3. Twenty minutes before serving, heat oven to 350° F. In a large bowl, toss together the cabbage, radishes, cilantro, lime juice, and ¼ teaspoon salt. Wrap the tortillas in foil and bake until warm, 5 to 10 minutes.

4. Transfer the beef to a medium bowl (reserve the cooking liquid) and shred, using 2 forks. Strain the cooking liquid through a fine-mesh sieve into the bowl with the beef and toss to combine.

5. Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime wedges. (add what you want! we added black olives too.)

Ginger Curry Chicken with Rice, Cucumber Salad, and Grilled Naan Bread

Will post recipe soon!

Thai Lettuce Cups, Gingery Peanut Noodles with Chicken, Cookies, and Ice Cream

Peeling and grating the ginger.

Cook the chicken until golden.

Thai Lettuce Cups (from Everyday with Rachael Ray magazine)

2 skinless, boneless chicken breasts, cut into strips

Salt

1 tablespoon EVOO (extra-virgin olive oil)

1 red bell pepper, cut into strips

1/4 cup chili sauce

2 tablespoons honey

1 head iceberg lettuce, cut into quarters and leaves separated

1/2 cup honey-roasted peanuts, chopped

Juice of 1 lime

1/3 cup chopped fresh basil

1. Season the chicken with salt. In a large skillet, heat the EVOO over medium-high heat. Add the chicken and cook, turning once, until golden, about 5 minutes. Add the pepper and cook, stirring, until tender, about 3 minutes. Stir in the chili sauce and honey and cook until slightly reduced.


2. Arrange the lettuce cups on a platter. Divide the chicken mixture among the cups and top with the peanuts, lime juice and basil.

Gingery Peanut Noodles with Chicken

1/2 cup peanut butter

3 tablespoons rice vinegar

3 tablespoons soy sauce

1 tablespoon brown sugar

1 teaspoon grated fresh ginger

8 ounces spaghetti (1/2 box)

1 1/2 cups shredded rotisserie chicken

1 red bell pepper, sliced

1/2 English cucumber, cut into strips

2 scallions, sliced

2 tablespoons chopped unsalted roasted peanuts

1. 1. Cook the pasta according to the package directions; drain and return it to the pot.

2. 2. In a blender, combine 1 cup water with the peanut butter, rice vinegar, soy sauce, brown sugar, and ginger. Blend until smooth.

3. 3. Add the peanut mixture, chicken, bell pepper, cucumber, and scallions to the pasta pot and toss to combine. Serve sprinkled with the peanuts.