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I am a Honey Bee

All about my adventures with cooking, crafts, and travel

Meat

Chinese Bulletproof String Beans and Minced Pork

Chinese Bulletproof String Beans and Minced Pork is going to be your new favorite fake-out take-out. It’s extra spicy & delicious. You’ll want to save room for seconds.

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I swear feeding kids can be just as hard as rocket science. At least I assume that rocket science is hard. Shoot, I saw the pictures of the drives needed to be able to photograph a black hole. Craziness!

But really, feeding my kids can be hit or miss. But this Chinese Bulletproof String Beans and Minced Pork was a hit!

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Slow Cooker Sweet Spicy and Short Rib Tacos

I just started going back to work from maternity leave with Hunter. Man, it’s been a rough week. Oh shoot, it’s just been 3 days. Wahhhh!!

I am thankful that starting on Tuesday has meant that it is a short week for me. Same with next week with Labor Day. Starting off slow is much better than being thrown into the deep end.

Hunter has been great but I have been a useless mess. I have sobbed driving to work every morning.

I even ditched Price on the first day by dropping off Autumn and leaving him standing at the door to Hunter’s classroom with a puzzled look on his face as I ran our through the main doors waving a frantic bye among other kids trying to get out and get on a bus. I then followed that up with a text in the car apologizing but explaining how I couldn’t go in the room. Very much like the post it that Berger left for Carrie in SATC “I’m Sorry. I can’t. Don’t hate me.”

I’m hoping for a better week next week, but lets be real, it will probably suck too. Gotta keep some realistic expectations over here.

Besides that, it’s all about adjusting to the new morning routine and how to get prepped for the day. I already had 1 issue with forgetting nipples for Hunter’s bottles and my neighbor saved the day by dropping off some at his daycare. It takes a village!

One of the things at makes life a bit easier is having dinner ready when I get home. I do love using my Instant Pot Pressure Cooker, but there is something so nice and familiar about using a slow cooker. Plus, it’s awesome to come home to a house that smells so good.

Short Ribs are my go to meat right now. I love them in tacos and in marinara sauce. Last year I shared another short rib taco recipe using a slow cooker, but I swear this one is different! I love finding new-to-me spices and ingredients so I was excited when I grabbed a bag of Chile Guajillo peppers. They are a mild to medium spiced chili that is often used in salsas, sauces, and rubs to flavor meats.

I wanted to try them with the short ribs by allowing them to flavor the meat as it cooked all day. To cut some of the heat, I used some orange juice for sweetness. And the beer is another great way to add some flavor. If you prefer, you can sub our the beer for stock as that is just as flavorful, in a different way. I think it worked out so well. yum!

Hoping you enjoy these tacos just as much as we did!

 Slow Cooker Sweet and Spicy Short Rib Tacos

Makes 8 Tacos

Ingredients

For the Short Rib Filling

  • 2 pounds of boneless short ribs
  • 1 Cup Orange Juice
  • 1 Cup light beer or beef stock
  • 3 dried Guajillo chilies
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

For the Tacos

  • Flour Tortillas
  • desired fillings such as greens, avocado, tomato, diced onion, cheese

Process

  1. Combine all of the ingredients in a slow cooker.
  2. Cook for 8 hours on low.
  3. Discard the bay leaf and chilies.
  4. Shred the short rib meat, discarding pieces that are too fatty. Return short rib meat back to liquid in slow cooker.
  5. Assemble tacos with desired toppings.

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Slow Cooker Cheeseburgers

Cooking cheeseburgers in a slow cooker is an inventive way of preparing cheeseburgers. They are extra cheesy and are a fun, easy way to serve burgers to a crowd!

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I am really over due for a haircut. But I don’t want to get it cut.

That’s a lame predicament right there. I need to suck it up and go since my hair is looking stringy and it needs some proper attention.

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Pizza Quesadillas

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How is it November already?!?!

I can’t believe it.  I just can’t. I can’t even.

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I can’t believe that Autumn will be 3 in a few weeks.

I can’t believe Thanksgiving is just a bit after that.

And then Christmas is just a few weeks away!!!! At least I have already done most of the Christmas shopping we need to do.

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Being in Florida this year doesn’t make it feel like it’s November. Shoot, it’s still in the 80’s during the days. That is still beach weather. But it’s funny how it does feel cooler and crisp. I guess that is what happens when you go from the hot and humid 90’s to the drier 80’s.

Anyway, here we go with another Taco Tuesday post!

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I have made pizza quesadillas for years. I even had made them using just 1 tortilla so they are like thin crust pizzas. So crisp. Regardless, pizza and quesadillas are both awesome so combining them.

Autumn didn’t want pizza quesadillas but instead she wanted plain cheese quesadillas. She then proceeded to open it up and put pepperoni in it and call it a sandwich. Then she refused to dip it in the pizza sauce until she didn’t and she was inhaling it all. #toddlers

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Of course you can pick and chose whichever toppings you like best, but I think the salty pepperoni works so well with the crisp peppers and mellower mushrooms. I don’t like olives, but feel free to add them. Hawaiian pizza is my favorite, so if you like that, then give that a try.

The biggest take away from this recipe is the technique on assembling the pizza quesadillas from toasting the tortillas in the oven to filling them, and then returning them to the oven to melt the cheese. It’s super simple so you can easily change up the ingredients for the toppings you prefer. Also, you can easily double or triple this recipe to make a big batch for a large family or a party. Just make sure you have plenty of cheese!

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You family will love to personalize them with their favorite pizza toppings. Getting some make something your own is so special and fun. Plus, extra delicious.

Just eat pizza quesadillas. That should just be a rule.

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Pizza Quesadillas

Makes 4 quesadillas

Ingredients

  • 1 Tablespoon olive oil
  • 1/4 Cup thinly sliced red onion
  • 1 Cup sliced mushrooms
  • 1/2 Cup thinly sliced peppers
  • 4 ounces of fresh baby spinach
  • 8 tortillas (8″ dia)
  • 8 ounces shredded mozzarella cheese
  • 2 ounces shredded/grated Parmesan cheese
  • approx 30 slices of pepperoni
  • 2 Cups pizza sauce

Process

  1. In a large skillet over medium heat, heat the oil to cook the onion, mushrooms, and peppers until tender, about 5 minutes.Turn down the heat and add the spinach to wilt. Mix well.
  2. On a large sheet pan, arrange 4 tortillas. Place under  the broiler, set on LOW, to toast for a minute or 2.
  3. Remove 2 tortillas, set aside for later.
  4. Add the a bit of cheese to each tortilla (approximately 1 ounce of mozzarella and a spoonful of Parmesan cheese). Add 1/4 of the veggie mixture and about 6-7 slices of pepperoni to each tortilla. Add the same amount of cheese on top of the filling.
  5. Return to the oven for another 1-2 minutes to melt the cheese. Top with the toasted tortillas. Place on a cutting board and cut into quarters.
  6. Repeat the process of assembling the pizza quesadillas with the reaming tortillas.
  7. Serve with warm pizza sauce for dipping.

 

 

 

Slow Cooker Short Rib Tacos

Taco Tuesday won’t be average when you make these Slow Cooker Short Rib Tacos. These meat is incredibly tender and flavorful since it is cooked all day in beer.

You’ll be excited to get home when you open the door to a house that is fill with the aromas of these short ribs that have been cooking all day. I promise that enjoying these tacos will be the highlight of your day! 

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Pineapple Jerk Grilled Pork Tenderloin

Pineapple Jerk Grilled Pork Tenderloin

Don’t even get me started on how it’s already half way through August. I can’t even.

It feels like I just moved to Tampa in February, but it’s already been 6 months. It’s just crazy. Time flies when you’re having fun at the beach.

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In years past, hitting August would fill me with panic as it meant that summer was almost over and cooler weather would be setting it. I felt I had not yet had my fill of hot summer days, long nights, the hum of the AC, grilling, cold beers at the patio table, and trips to the beach. I loved fall but summer is when I feel like myself. When I can breathe, even when it’s so hot outside that you can barely breathe.

But now that we are here in Florida I don’t have to fear mid August. I am enjoying it because it doesn’t mean that there will be an option of snow arriving in 2 1/2 months. Yep, earlier recorded measurable snowfall in Boston was October 29th 2005. So yeah, I am glad to be done with that.

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But here’s the thing, no matter where you are or when it gets cold, there always is time to grill. So grill this weekend. Grill in 2 weeks. Shoot! Dust off the snow on the grill!

This Pineapple Jerk Grilled Pork Tenderloin is such a great option too! It’s a nice lean cut of meat that is quick to grill so it’s perfect for a week night meal. Want to enjoy it this week? Then marinate it while at work, once you get home take it out of the fridge to come to room temperature while you prepare the sides (while enjoying a glass of wine!) and heat up the grill. In no time you can have this dinner ready!

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Pork Tenderloin is one of my favorite meats to grill up. Burgers are great. Chicken is great. But there is just something that I love about grilling up a pork tenderloin. I think it really is about giving it that char.

Plus that marinade… oh yeah baby! The pineapple gives it some great sweetness while the jerk spices pack that punch. I couldn’t resist adding in the fresh rosemary either since that goes so well with pork. In all, everything just works so well together

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Fire up your grill to enjoy this super flavorful tenderloin. The pineapple and jerk marinade packs so much flavor! yum!

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Pineapple Jerk Grilled Pork Tenderloin

Makes 4 4-oz servings

Ingredients 

  • 1 1-lb pork tenderloin
  • 1/3 Cup Pineapple Preserves
  • 1 Tablespoon fresh finely chopped rosemary
  • 1 Tablespoon jerk seasoning
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Process

  1. Trim any excess fat from the tenderloin. Place in a large bowl.
  2. Combine the rest of the ingredients and rub on the tenderloin. Let marinade for 1 hour at room temperature. (If you are marinating longer, then keep refrigerated and remove from the refrigerator to come to temperature 1 hour prior to grilling)
  3. Prepare your grill to preheat it to medium heat.
  4. Just prior to putting the tenderloin on the grill, brush the grates with vegetable oil. Place the tenderloin in the center of grate. Discard any remaining marinade.
  5. Cover your grill and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes. The tenderloin is done when an internal temperature of 140 degrees F.
  6. Remove the tenderloin from the grill place on a cutting board. Tent with aluminum foil and rest for 10 minutes. Slice into 1/2″ to 3/4″ thick slices. Serve with your favorite summer sides.