Street Tacos from the Slow Cooker

Simple, Flavorful Fall Dessert

(Family Features) If your family’s taste buds have grown tired of apple-inspired fall desserts, simply look toward another quintessential autumn flavor: pumpkin. Quick and easy to prepare using a spice cake mix that provides all the flavor without the stress, this cake can be dressed to impress at a fall gathering or served after weeknight dinner.

Find more recipes perfect for fall at Culinary.net.

Pumpkin Spice Bundt Cake

Recipe courtesy of “Cookin’ Savvy”

Servings: 8-12

Bundt Cake:

1   box spice cake mix

1   can (15 ounces) pumpkin

1   stick butter, softened

2   eggs

Topping:

3   tablespoons caramel sauce

2  cups powdered sugar

1/2   cup chopped nuts of choice

Heat oven to 350 F. Grease Bundt pan.

In mixing bowl, mix cake mix, pumpkin, butter and eggs well then pour into Bundt pan.

Bake 45-50 minutes until toothpick inserted in middle comes out cleanly. Let cool in pan 5 minutes then remove from pan and let cool completely on rack.

Once cooled, mix caramel sauce and powdered sugar; drizzle over Bundt cake. Sprinkle with chopped nuts.

Find Comfort in Food with Crispy Chicken Strips

(Family Features) Cooler weather brings the joy of comfort food, and it’s hard to find a dish more comforting than fried chicken. This Fried Chicken Tenders recipe makes it easy to cook tasty strips to golden perfection – just pair with your favorite dipping sauce (or none at all) for a classic weeknight meal.

Fried Chicken Tenders

Recipe courtesy of “Cookin’ Savvy”

Servings: 4

Ingredients

 Oil of choice, for frying

1/2   stick butter

2   eggs

2   cups milk

3   pounds chicken breast, cut into strips

2   cups flour

1/4   cup barbecue seasoning of choice 

1/4   cup mesquite seasoning

salt, to taste

pepper, to taste

dipping sauce of choice (optional)

Instructions

Fill Dutch oven or large frying pan halfway with oil and butter; heat over medium heat.

In large bowl, mix eggs and milk then place chicken strips in mixture.

In separate bowl, mix flour, barbecue seasoning and mesquite seasoning. Add salt and pepper, to taste.

Remove 4-6 chicken strips from milk mixture and cover completely in flour mixture.

Drop pinch of flour in hot oil; if it crackles, it’s hot enough. Once hot, fry battered chicken 4 minutes then, using tongs or fork, turn over and fry 4 minutes. When done, chicken will be golden and almost float. Remove from frying pan and repeat with remaining chicken.

Serve with dipping sauce of choice, if desired.

Find more fall meal ideas at Culinary.net.

Ingredients

1 1⁄2 cups shredded zucchini
1 cup all purpose flour
1⁄2 cup unsweetened cocoa powder
3⁄4 teaspoon baking soda
1⁄4 teaspoon baking powder
1⁄4 teaspoon salt
1⁄4 teaspoon espresso powder, optional though recommended
2 large eggs straight from the refrigerator
1⁄4 cup canola oil or vegetable oil
1⁄4 cup plain Greek yogurt (or sour cream)
1⁄2 cup granulated sugar
1 teaspoon vanilla extract
1 cup milk chocolate or semi-sweet chocolate chips, plus more for garnish

Instructions

Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5” loaf pan, and line the pan with a 7 inch wide piece of parchment paper that fits the bottom of the pan and up 2 of the sides with a little overhanging.
Place the shredded zucchini on two paper towels to absorb some of the excess moisture, do not squeeze or press hard to the drain juices. Lightly press another paper towel into the top to absorb some of the top moisture. You want to absorb a little of the moisture from the zucchini, but not all of it. This is what makes it so moist. Set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Set aside.
In a large bowl, whisk together the eggs, oil, yogurt, sugar, and vanilla extract together until fully combined.
Add the dry ingredients to the bowl of the wet ingredients, and gently whisk until combined. Using a rubber spatula, fold in both the zucchini and chocolate chips until combined.
Pour the batter into the prepared loaf pan. Garnish the top of the zucchini bread with a small handful of chocolate chips, as desired.
Bake for 50-60 minutes, or until a toothpick comes out clean or the center of the bread measures 209 degrees Fahrenheit.
Let completely cool in the pan on a wire rack. Remove, slice, and enjoy. Store in an airtight container at room temperature.

Maple Walnut Cake 

Prep:  45 minutes * Bake 15 min * Cooling * Makes 16 Servings

½ cup unsalted butter, softened

1-1/2 cups packed coconut sugar

3 large eggs, room temperature

1 tsp. maple flavoring or maple syrup

2 cups gluten free flour

1 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

1 cup buttermilk

CANDIED WALNUTS

1 Tbsp. unsalted butter

1-1/2 cup coarsely chopped walnuts

1 Tbsp. maple syrup 

¼ tsp. salt

FROSTING

2 cups unsalted butter, softened

1 tsp. maple flavoring or maple syrup

¼ tsp. salt

5 cups confectioners’ sugar

¼ to ½ cup half-and-half cream

3 Tbsp. Maple syrup, divided  

Preheat oven to 350.  Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment.

Cream the butter and brown sugar until light and fluffy, 5-7 minutes.  Add eggs, 1 at a time, beating well after each addition.  Beat in the maple flavoring.  In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition.

Transfer to prepared pans.  Bake until a toothpick inserted in center comes out clean, 11-13 minutes.  Cool in pans for 10 minutes before removing to wire racks; remove paper.  Cool completely.

For candied walnuts, in a large skillet, melt the butter over medium heat; saute walnuts until toasted, about 5 minutes.  Stir in maple syrup and salt; cook and stir for 1 minute.  Spread onto foil; cool completely.

For frosting, beat butter until creamy.  Beat in maple flavoring and salt.  Gradually beat in confectioner’s sugar and enough cream to reach desired consistency.

Place 1 cake layer on a serving plate; spread with 1 cup frosting.  Sprinkle with ½ cup candied walnuts and drizzle with 1 Tbsp. maple syrup.  Repeat layers.

Top with remaining layer.  Frost top and sides of cake.  Top with remaining walnuts and syrup.

Maple Walnut Cake 

Prep:  45 minutes * Bake 15 min * Cooling * Makes 16 Servings

½ cup unsalted butter, softened

1-1/2 cups packed coconut sugar

3 large eggs, room temperature

1 tsp. maple flavoring or maple syrup

2 cups gluten free flour

1 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

1 cup buttermilk

CANDIED WALNUTS

1 Tbsp. unsalted butter

1-1/2 cup coarsely chopped walnuts

1 Tbsp. maple syrup 

¼ tsp. salt

FROSTING

2 cups unsalted butter, softened

1 tsp. maple flavoring or maple syrup

¼ tsp. salt

5 cups confectioners’ sugar

¼ to ½ cup half-and-half cream

3 Tbsp. Maple syrup, divided  

Preheat oven to 350.  Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment.

Cream the butter and brown sugar until light and fluffy, 5-7 minutes.  Add eggs, 1 at a time, beating well after each addition.  Beat in the maple flavoring.  In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition.

Transfer to prepared pans.  Bake until a toothpick inserted in center comes out clean, 11-13 minutes.  Cool in pans for 10 minutes before removing to wire racks; remove paper.  Cool completely.

For candied walnuts, in a large skillet, melt the butter over medium heat; saute walnuts until toasted, about 5 minutes.  Stir in maple syrup and salt; cook and stir for 1 minute.  Spread onto foil; cool completely.

For frosting, beat butter until creamy.  Beat in maple flavoring and salt.  Gradually beat in confectioner’s sugar and enough cream to reach desired consistency.

Place 1 cake layer on a serving plate; spread with 1 cup frosting.  Sprinkle with ½ cup candied walnuts and drizzle with 1 Tbsp. maple syrup.  Repeat layers.

Top with remaining layer.  Frost top and sides of cake.  Top with remaining walnuts and syrup.

Pizza Casserole (a.k.a. Spaghetti surprise) 

1 lb ground beef 

3/4 box angel hair, vermicelli or spaghetti 

1 jar favorite spaghetti sauce 

1 package pepperoni 

Large bag of shredded mozzarella cheese 

Olive oil 

Cook noodles, drain, rinse and toss with olive oil. 

Brown ground beef and crumble as cooking. Drain. Return cooked meat to pan and add sauce. Mix. 

Boil SALTED water and drop pepperoni in boiling water for 3-5 minutes. Drain. 

In a casserole dish, layer noodles, a layer of shredded cheese, meat sauce, pepperoni and a top with a layer of shredded mozzarella. 

Bake at 350 degrees for approximately 45 minutes or until the top begins to brown and is bubbly. Casserole can be assembled and stored in the fridge for several days before baking.

From the kitchen of Faye Davis, owner of Ted's Sporting Goods in downtown Columbia

Celebrate St. Pat’s with Traditional Irish Apple Cake

Irish Apple Cake

Cake:

3  cups self-rising flour 

1/2  tablespoon cinnamon 

1/4  teaspoon cloves

1/4  teaspoon nutmeg

1/4  teaspoon ginger

1  stick butter, cubed

3/4  cup sugar

4  apples of choice, peeled and cubed

2  eggs

1  cup half-and-half

Topping:

1/2  stick butter

3/4  cup flour

1  cup brown sugar

Custard:

6  large egg yolks

6  tablespoons sugar

1 1/2  cups half-and-half 

2  teaspoons vanilla

Preheat oven to 375 F. Grease and flour 9-inch round springform pan.

To make cake: In large bowl, sift flour with cinnamon, cloves, nutmeg and ginger. Using fork, cut butter until mixture resembles crumbs. Add sugar and apples; mix well. Stir in eggs and half-and-half until mixture reaches thick, dough-like batter. Pour batter into prepared pan.

To make topping: In bowl, mix butter, flour and sugar to create crumbled mixture. Sprinkle on top of batter in pan. Bake 1 hour. Check with toothpick to make sure middle is completely done. If not, bake 5-10 minutes. Let cool on rack.

To make custard: Whisk egg yolks and sugar. In saucepan, bring half-and-half to boil. Add one spoonful half-and-half at a time to egg mixture, whisking while adding. Once whisked together, return to saucepan and stir over medium heat until thickened, about 4 minutes. Remove from heat and whisk in vanilla.

Serve custard over cake.

To find more ways to celebrate St. Patrick’s Day, visit Culinary.net.

Ribeye Steak, Grape Tomato and Mushroom Kebabs

Recipe courtesy of Safeway and Albertsons

Total time: 30 minutes

2 cloves garlic

1/2  small bunch Italian (flat-leaf) parsley

1/4  cup Organics extra-virgin olive oil

1/8  cup red wine vinegar

2  teaspoons  Organics Dijon mustard

1/2  teaspoon salt

1/2  teaspoon black pepper

3/4 pound  Organics ribeye steak

1/2  pint Organics grape tomatoes

1/4  pound  Organics white mushrooms

green pepper, sliced (optional) 

1/2  medium red onion

6  skewers

Peel and mince garlic. Wash and dry parsley. Shave leaves off stems; discard stems and mince leaves.

In large bowl, whisk minced garlic, half the minced parsley (reserve remainder for garnish), olive oil, vinegar, Dijon mustard, salt and pepper.

Cut steak into cubes; transfer to marinade bowl and toss to coat.

Wash tomatoes, mushrooms and green pepper. Halve mushrooms. Add tomatoes, mushrooms and green pepper to marinade. Peel onion and cut into chunks; add to marinade. Toss beef and vegetables until well coated.

Heat grill pan, outdoor grill or skillet to medium-high heat.

Thread steak and vegetables onto six skewers. 

Cook kebabs in batches until steak is browned and vegetables are tender, 3-5 minutes per side. Transfer to plate and repeat with remaining kebabs.

To serve, plate kebabs and sprinkle with remaining minced parsley. 

Grilled Pork Chops with Peach Pecan Salsa

Cook time: 25 minutes

Servings: 4

From an enjoyable crunch to comforting creaminess and a satisfying chew, pecans deliver a perfect bite and texture. These Grilled Pork Chops with Peach Pecan Salsa, for example, are loaded with fresh flavors for an easy, nutritious warm-weather meal.

4  boneless pork loin chops (each 1-inch thick)

3/4  teaspoon, plus 1/8 teaspoon, kosher salt, divided

freshly ground black pepper, to taste

2  medium peaches, diced

2/3  cup raw pecan pieces

2  tablespoons red onion, diced

2  tablespoons chopped fresh basil

1  teaspoon minced jalapeno pepper

2  teaspoons lime juice

Season pork chops with 3/4 teaspoon salt and black pepper, to taste.

Heat grill or grill pan to medium-high heat.

Grill pork chops until browned, about 5 minutes. Flip and cook 5-6 minutes until food thermometer inserted in center registers 135 F.

Transfer to plate and rest at least 5 minutes until internal temperature rises to 145-160 F. 

Gently stir peaches, pecans, onion, basil, jalapeno, lime juice and remaining salt.

Add salsa on top of each pork chop with remaining salsa on side.

To find more recipes that take summer entertaining to the next level, visit EatPecans.com.

Spiced Pork Ribs

Total time: 3 hours, 10 minutes

Servings: 6

2  racks (about 4 pounds) baby back ribs 

1/4  cup Tajín Clásíco Seasoning

1/4  cup Tajín Mild Hot Sauce, plus additional for serving, divided

2  tablespoons olive oil

2  tablespoons brown sugar

lime wedges, for serving

mashed potatoes or steamed rice, for serving (optional)

Rub ribs with seasoning. Marinate at least 4 hours or overnight in refrigerator.

Preheat oven to 300 F. Combine hot sauce, oil and brown sugar; brush over both rib racks.

Line baking sheet with double layer of aluminum foil with enough overhang to wrap foil around ribs.

Lay ribs, bone side down, on foil-lined baking sheet. Wrap foil around ribs and seal. Place on baking sheet.

Fill large baking dish or roasting pan with 2 inches of boiling water. Place on lower oven rack to keep ribs moist as they bake. Place ribs on middle oven rack.

Bake 2 1/2-3 hours, or until meat is tender and just starting to fall off bone.

Preheat broiler. Unwrap ribs and place on foil-lined baking sheet. Broil 4-6 minutes on middle oven rack, or until lightly charred and caramelized.

Serve with lime wedges and additional hot sauce.

Serve with mashed potatoes or steamed white rice, if desired

Red Snapper with Veggies and Creamy Pasta

Serves: 2 Persons

Protein: 

Red Snapper Filet- 2 Filets

Jumbo Shrimp- 1 LB 

Vegetables:

Corn on the Cob- 1 Un-shucked corn (Cut corn off the cob raw)

Whole Red Pepper- 1 (Fine dice)

Asparagus- 3 Skinny stalks (Cut off top and bottom ends, cut into ½ inch pieces)

Green Onion- 3 Strands for garnish (Chop and set aside)

Lemon- 1 Whole (Cut off ends and cut the lemon into 4 quarters)

Pasta: Small Shell Pasta- 2 Cups

Sauce: White Rue- 2 oz (Make in a Medium sized pot, keep in pot once finished for later use. Take off the heat source.)

2% Milk- 2 Cups

Spices:

Olive Oil- 7 oz Red Pepper- 5 oz

Salt and Pepper- To taste Rosemary- 2 Tbsp

All Spice- ½ tsp Cajun- 8 oz

Directions - Once one item is started, begin the next one if you have the space. Note: All of these components take up 5 eyes on a stove.

1. Sauteed Shrimp- In a small sauté pan on medium heat put 2 oz of olive oil in the pan. Once the pan is ready add the shrimp. Add both ends of the lemon and 1 of the 4 wedges. Squeeze the juice in the shrimp and leave the peel in the shrimp too. 

2. Pan seared Snapper- In a large sized sauté pan on medium heat, put 4 oz of the olive oil in the pan and allow to heat up. In the meantime, salt and pepper the fish to taste and add 2 oz of Cajun seasoning to one side of filets, then 2 oz more of Cajun to the other side. Cook the fish till the layers of the fish separate with ease and become opaque. 

3. Sauteed Veggies- In a small sauté pan on medium heat, put 1 Tbsp of olive oil in the pan and allow to heat up. Once the pan is ready, combine the asparagus, corn, and red pepper in the pan. Allow veggies to get some color. 

4. Cream Sauce- Begin to heat up the white rue on medium heat, once up to temperature, pour in the milk and reduce heat to low. Stir constantly until thickened. Season to taste and add rosemary, 1 lemon wedge squeezed and its peel, and all spice. 

5. Pasta- In a smaller pot, begin boiling the water and add a pinch of salt. Once the water boils, cook the pasta till tender, strain and set aside.

6. Layer from bottom to top (1 cup of pasta, half of the sauce, 1 fish for each plate or bowl, half veggie mix on top of 1 fish, split shrimp, make a ring around the center with shrimp, sprinkle with green onion, lemon on top.)