Slow Cooker Taco Meat Loaf

I had every intention of using the slow cooker for this recipe, but the day got away from me and I never had time. The oven variation was just as good. The meat loaf was soooooo satisfying, like a giant hug from the comfort food fairy.

3 eggs, lightly beaten
1 28-oz. fire-roasted crushed tomatoes
3/4 cup crushed tortilla chips
1 medium onion , finely chopped
2 cloves garlic, minced
2 tsp. ground cumin
1 tsp. smoked paprika or chili powder
1 lb ground beef
1 lb. ground pork
1 cup frozen whole kernel corn- I used canned
1/2 cup Monterey jack cheese with jalapeno peppers, shredded
Corn tortillas
1 recipe Smokey Tomato Salsa

Combine eggs, 1/1 crushed tomatoes (reserve remaining tomatoes for Smokey Tomato Salsa), and crushed tortilla chips. Stir in onion, garlic, cumin, paprika, and 1/2 tsp. each salt and black pepper. Add beef, pork and corn; mix well. Shape into a round or oblong loaf to fit slow cooker. Put in foil sling- see direction below.

Cover; cook on low 5 to 6 hours or on high 2 1/2 to 3 hours. Remove from slow cooker and let stand 10 minutes. Serve with corn tortillas and Smokey Tomato Salsa, avocado, green onions, cilantro and lime wedges optional.

Smokey Tomato Salsa-Combine reserved tomatoes; I green pepper, chopped; 1/3 cup chopped green onion; 1/4 cup chopped fresh cilantro; 2 minced, seeded jalapeno peppers; 1 TB. lime juice; and 1/4 tsp. salt

Oven Variation Preheat oven to 350. Bake covered meat loaf for 1 1/4 hours. Uncover sprinkle with cheese, return to oven for 10 minutes. Serve as directed in main recipe.

Foil sling- To place meat loaf in and lift out of slow cooker while keeping it in tact, make a foil sling. Tear off three 18-inch strips of foil folded to double thickness. Crisscross the strips in a spoke-like fashion. Place the loaf in the center of the spokes. Lift he ends of the foils strips to transfer the loaf to the cooker, leaving the foil in place during cooking. Use the foil again to lift the loaf from the cooker to a serving platter. Pull foil strips away and discard.

Grilled Szechuan Shrimp and Vegetables

Pretty easy to prepare and has tons of flavor :)

(2 servings)

12 medium-large raw shrimp, shelled and deveined
2 small zucchini, diced 1" square
1 red bell pepper, diced 1" square
1 small sweet onion, diced 1" square

Marinade:
1/4 cup Cardini's Lemon Herb Salad Dressing
(Or use other low-sugar vinaigrette or whisk together 2 1/2 T olive oil and 1 1/2 T lemon juice) I used the latter
1/4 cup soy sauce
1/4 cup peanut oil or canola oil
1 T lime juice
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 T ginger puree or grated fresh ginger (do not use dried ginger) I didn't use this.
1 1/2 T Splenda- I used sweet-n-low
1/2 tsp. hot pepper flakes (or more if you like it spicy)

Mix marinade ingredients. Dice zucchini, red pepper, and onion and place in zip loc bag. Pour 2/3 of the marinade over vegetables, and put the other 1/3 of the marinade into another zip loc bag. (You will add the shrimp later.) Let vegetables marinate a few hours or all day in the refrigerator. If you're home, turn them a few times, but it's not essential.

One hour before cooking, add shrimp to second bag and marinate in refrigerator. To cook, put grill pan on grill and preheat grill to medium. Drain vegetables well and add to pan. Cook, turning several times, until vegetables are slightly softened and starting to brown on edges, about 15 minutes.

Drain shrimp while vegetables are cooking. Remove vegetables from pan, add shrimp and grill 4-5 minutes, just until shrimp are firm. DON'T OVERCOOK. Add vegetables back into pan and heat through, about one minute more. Serve immediately.

Chili Cheese Frito Salad

This recipe makes a ton-I cut it in 1/3. It's got great texture, sweet, salt, yum!

3 (14 oz.) cans of corn, drained
1/4 of a red pepper, diced
1/4 green pepper, diced
1/4 red onion, diced
1 cup grated cheddar cheese
1 1/4 cup mayonnaise
1 (9 1/4 oz) bag of chili cheese fritos

Combine corn, peppers,onion, cheese, and mayo in a bowl.
Place in refrigerator until ready to serve.
Just before serving mix in the fritos.

Coconut Tres Leches Cake

Seriously delicious!

1 yellow cake mix

Milk Syrup:
1 can (15 ounces) cream of coconut, not canned coconut milk
1 can (12 ounces) evaporated milk
1 cup heavy whipping cream
1 teaspoon pure vanilla extract

Garnishes:
2 medium-size ripe bananas
Sweetened cream (see instructions below)
1 cup sweetened flaked coconut, toasted (spread on a rimmed baking sheet and bake it at 350 degrees until golden brown, 7 minutes, or toast it in a skillet over medium-low heat on the stove top)

preheat the oven to 350 degrees. Bake yellow cake mix according to instructions, cool completely, 1 hour. I didn't do this- I poured the milk syrup on the warm cake- it was fine.

Meanwhile, make the milk syrup: in a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.

Pierce the cooled cake all over the top with a fork The more pokes, the more the syrup will soak into the cake. Using a large spoon or ladle, spoon some of the milk syrup over the cake. Let the syrup soak into the cake, then continue spooning the syrup on top until all of it has been used up. When you have finished, not all of the syrup will be completely absorbed and might be pooling on the top but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate until all of the syrup is absorbed, 2 hours. Serve with sliced bananas, sweetened cream and toasted coconut, if desired.

Sweetened Cream:
Pour 1 cup heavy whipping cream into a large (preferably chilled) glass bowl and beat it on high speed until thickened 1 ½ minutes. Stop the machine and add ¼ cup confectioners’ sugar and ½ teaspoon pure vanilla extract. Beat on high speed until stiff peaks form, 1 to 2 minutes longer. Makes 2 cups.

Tropical Teriyaki Fish Fillets

This was a quick recipe with alot of flavor. The Southwest Sear and Crust can be replaced with a southwest seasoning and same goes for the Teriyaki glaze.

4-6 fillets, your choice (recommended tilapia) I used Mahi Mahi
1/3 jar Cookwell & Co. Teriyaki Glaze found at HEB
3 tbsp Adam's Reserve Southwest Ancho Sear N' Crust found at HEB
1 package HEB mango pico de gallo
4 tbsp olive oil
*salt and pepper to taste

1. Rub 1 tbsp grapeseed oil on fish fillets then season with SW Ancho and salt and pepper.
2. Heat skillet on high heat about 2 minutes or until hot but not smoking, add grapeseed oil and after 30 seconds add your fish.
3. Pan sear on each side until done, for tilapia, 2 - 2.5 minutes each side.
4. Once fish is done cooking add teriyaki glaze to pan and top with mango pico. Fish should be served immediately. Enjoy!

Easy Caramel Popcorn

*Update- This recipe is so easy and super yummy!

Doesn't this sound so cool-

1/2 cup butter
3/4 cup brown sugar
11 large marshmellows-cut in half
2 bags of microwave popcorn--popped:)

Melt butter in pan, add sugar and let it come to a boil. Then stir in the marshmellows until melted and smooth. Pour over popped corn and stir. Enjoy!