Full Belly Sisters: July 2013

Thursday, July 25, 2013

#CrockPot Shredded Steak Tacos

You know how you pin a bunch of recipes to your Pinterest boards and you fully intend to try them and then...somehow you forget and just keep pinning new recipes? Well, this started out as one of those recipes; I'd meant to try it and just kept forgetting to. Until we invited some friends over for Cinco de Mayo. Then I remembered this Crockpot Beef Carnitas recipe from Eat, Live, Run and I finally (FINALLY!) made it. And it was every bit as good as that pinned picture led me to believe it would be.

I changed the ingredients ever so slightly. For instance, I used only 1/2 a jalapeno, because I was afraid it might be too spicy for the kids in attendance; it wouldn't have been, I totally should've used the whole pepper! I also added some extra onions, fresh garlic, and chipotle powder.

Copious amounts of avocado on top take these tacos from fantastic to ridiculously good!

serves at least 8-10

  • 2 lbs flank steak
  • 2 large onions, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1/2 jalapeno, seeded and chopped
  • 3 cloves garlic, chopped

Spice rub:

  • 2 tsp chili powder (I really like Penzey's, but any kind will do) 
  • 1 tsp cumin
  • 1 tsp chipotle powder
  • salt
  • pepper

Amazingly, the recipe doesn't need any additional liquid—it just cooks in the juices from the meat and veggies!

I followed the original recipe's instructions, which can be found here.

Serve with warm corn tortillas, chopped scallions and avocado; make sure you also squeeze some lime juice over your tacos, too. All those fresh toppings really brighten up the slow-cooked, luscious meat. Oh, and some cerveza matches nicely, of course.

We had leftovers, which I served over brown rice, perfect for soaking up all those delicious juices.

This was perfect for entertaining, because I just got everything in the slow cooker in the morning and it was ready when company arrived; it also meant I actually got to hang out with our friends, instead of being tied to the kitchen. 

This would be a great meal to bring to new parents: not only does it make a large quantity, it reheats well and provides lots of iron (and Vitamin C, to help absorb that iron) that mamas' bodies need to recover after childbirth.

UPDATE: Sumptuous Spoonfuls included this recipe in her round-up of 33 Fabulous Cinco de Mayo recipes.

This post contains affiliate links, so I make a small commission if you purchase through my links—which helps to keep this blog running. 

Tuesday, July 2, 2013

Watermelon Cucumber Lemon Slushie

It is crazy humid here in New York today. The kind of humid where you get out of a nice, cool, soapy shower and you instantly feel all sweaty and gross again. The kind of humid where you feel you need a machete to cut through the air. You've been there, you know what I'm talking about.

So, after walking a couple of miles round-trip to pick my son up from day camp, I needed some serious help to cool down. This slushie did the trick. My frozen watermelon chunks were from a melon that was too mediocre to eat on its own but was perfect for throwing in my Vitamix. Whenever I have fruit that's too bland or mushy or mealy, I just cut it up and freeze it. It can always be tossed in a smoothie and it'll taste just fine! Good for the grocery budget, too.

one serving
  • 1 cup cucumber chunks 
  • 1 1/2- 2 cups frozen watermelon chunks
  • juice of one lemon
  • 1/4-1/2 cup water kefir (or coconut water or any liquid you like)

Put all the ingredients in the blender and process until smooth. Add more liquid until you get the consistency you prefer. I like mine to be very icy and slushy, like a daiquiri. 

If you dig this, you should try my Watermelon Mint Slushie! You can also read more about some of the nutritional benefits, particularly for pregnant gals.

Stay hydrated, folks!

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