Crockpot Ropa Vieja

I found this recipe on a blog somewhere a long time ago, made some tweaks to make it right for me, and decided to make it last night.  It was so amazing.  If you like beef and like crockpot cooking, you have to try this!  As a reminder: I am sadistic when it comes to spicy. While other people are sweating, I'm asking them to pass the hot sauce. So when I add hot stuff, just leave it out if its not your thing!  By the way, if you are wondering, yes- Ropa Vieja means old clothes. Maybe it's the way old clothing just shreds to pieces. Like this beef. In your mouth. 

Crockpot Ropa Vieja 

with Cuban Style Rice

Ingredients

For the ropa vieja
         2lb boneless chuck roast
         2 yellow onions, thinly sliced
         3 Bell peppers, any color (except green, cause I hate green)  :(
         1 (8 oz) can tomato sauce
         1 (14 oz) can diced tomatoes with green chilis
         1/4 cup capers, drained
         1 tablespoon cumin
         1 tablespoon dried thyme
         1 tablespoon dried oregano

         2 teaspoons red chili flake (if you like that mouth burning sensation)         
         8 garlic cloves, peeled
         1 bay leaf if you want. No biggy if you don't have a whole bay leaf. 
         salt and pepper, to taste
For the Cuban rice
         1 head of cauliflower, stem removed and roughly chopped
         1 (8-15 oz) can tomato sauce (depends if you wanna saucy) 
         2 teaspoons cumin
         1 teaspoon garlic powder
         1 teaspoon onion powder

         1/4 teaspoon of ghost pepper salt, red chili flake, or anything else you have to spice it up. (This is where you can opt out of spicy)         
         salt and pepper, to taste

To Garnish

         1/2 Avocado per person 
 
Instructions

(picture coming soon)

Add your onions and peppers to the bottom of the crockpot.
Plop your chuck roast on top and cut 8 deep slices into the chuck roast and push your garlic cloves into the roast. 

(picture coming soon)

Now add all your spices and salt and pepper.
Then add your tomato sauce, diced tomatoes, capers, and bay leaf to the rest of the crockpot.
Place on low for 6-8 hours or high for 5-7 hours.
When your ropa vieja is almost done, make the "rice"
Add your chopped cauliflower to a food processor

Process for about 1 minute until its all chopped

Add your cauliflower to a big pan with the tomato sauce and spices.

Mix thoroughly then cover.

Let cook for about 10-12 minutes, stirring occasionally make sure it doesn't stick

Once your ropa vieja is done cooking, use a fork to shred your beef in the crockpot. 

Serve ropa vieja on top of cuban cauliflower rice, top with sliced avocado 

Ground Turkey Patty

(photo coming soon)

Ground Turkey Patty

This recipe is:
Gluten-Free
Dairy-Free
Whole30 approved
Paleo

Ingredients: 

About 1 lb (to 1.5 lbs) Ground Turkey (or you could sub ground chicken/beef)
2 Yellow Onions (1½ sliced in rings, ½ diced)

¼ cup fresh parsley, chopped

1½ cups fresh spinach, chopped roughly

1 garlic clove, minced

2 teaspoons dried thyme

2 teaspoon dried basil

2 teaspoon garlic powder

sliced avocado (to garnish)

salt and pepper, to taste

1 tablespoon EVOO

water

pinch of salt
1 avocado
Spaghetti squash or cauli-rice for serving.

Directions:

1.) In a medium saucepan, add EVOO and onions sliced into rings for your caramelized onions.  Cook over medium, stirring frequently so they don't stick.
2.) When onions start to brown, put in a tablespoon of water and cover.

3.) While onions are cooking, in a large bowl, add all the ingredients for your burgers and use your hands to mix well. 
4.) Form into balls. (about 5-7) 
5.) Cook a couple of your balls at a time in a hot pan, by flattening the balls into patties.  
6.) Cook for about 10 minutes, flipping every minute or so.
7.) Serve on a bed of spaghetti squash or cauli-rice, topped with the grilled onion and avocado.

Peach Leek Stuffed Chicken

Peach Leek Stuffed Chicken

This recipe is:

Gluten-Free

Dairty-Free

Paleo

Whole30 approved

What you need:

2 chicken breasts (boneless skinless)

6 strips of bacon *optional*

4 peach halves (fresh or canned), cubed

8 oz leeks (from a frozen bag)

2 cups fresh spinach

2-3 cloves of garlic, crushed

1 tbsp EVOO

1 tbsp thyme

1 tsp Salt

2 tsp Pepper

1 tsp Chili powder

About 10 toothpicks

How to:
In a pan, sauté leeks and garlic in EVOO
Add cubed peaches and thyme; simmer until soft (about 5 minutes) Set mixture aside.
Par bake bacon. Set aside.
Butterfly cut the chicken breasts and pound to slightly flatten (I use a rolling pin because I don’t own a meat tenderizer)
Sprinkle chicken with a mixture of salt pepper and chili powder
Stuff chicken with peach mixture and spinach as full as you can get it
Close with toothpicks and wrap with bacon (3 slices per breast)
Bake at 375 for about 25 minutes (or 160* degrease with a thermometer)