Slowcooker Korean Beef Tacos

   I've been making this recipe for awhile now. It is is similar to Bulgogi, but, not that similar. We love Bulgogi and even though I have someone's secret family recipe, (thanks Jess!) I still can't make mine taste like hers. But this recipe is close enough to get by and delicious too! I know my husband loves it as much as I do, but, of course Monkey isn't a fan of anything with red meat. We weren't sure about how well Doodlebug would like it but we decided he's a fan, considering he literally licked his plate clean. I mean, he actually picked up the plate and licked it until there was nothing left. I suppose I can forgive his poor table manners considering he is only 14 months old.

   This is the perfect thing to make when you're to busy to spend more than 20 minutes total on dinner. The prep is super easy and and the slaw is a cinch to throw together. And as a bonus, it's super hearty and filling. It has become a staple in the comfort food category for my family.

For the meat:

2 lb beef roast
1/4 cup soy sauce
1/2 cup diced pear or pear puree (I used a jar of left over pear baby food)
1/2 an onion, minced
2 tablespoons grated ginger
2 tablespoons minced garlic
1/4 cup rice vinegar
2 tablespoons sugar (sometimes I use brown sugar)
1 teaspoon Sriracha

Whisk everything, except roast, together in a bowl or measuring cup, taste to make sure the flavors are balanced. Put roast in the bottom of slow cooker and pour the marinade over. Cook, covered, on low for approximately 8 hours. When the meat is tender and falls apart easily, pull the roast out and place on a cutting board. Allow your roast to rest for just a few minutes, once it has cooled enough to touch, shred the meat with two forks. Place the meat back in the crock pot and stirring to coat in the liquid. If there is more liquid than meat continue to cook, with the lid off, for about 15 minutes or, long enough, for the sauce to cook down and thicken. Serve with slaw and flour tortillas.
* It can go longer than 8 hours if your schedule requires.

For the slaw:

1/2 head of cabbage shredded
2 tablespoons mayo
juice of 1 lime
2 tablespoons honey
salt to tast

Whisk the mayo, juice and honey together in a large bowl. Add in your cabbage and toss to coat. Season with salt. Serve along with the meat and tortillas.
*Make this just before serving. It gets soggy if it sets too long.

Crockpot BBQ Chicken

I'm back, finally! Sort of... This is just a short post for now and crossing my fingers to be back soon. I made so amazing BBQ chicken in my slow cooker a couple of weeks ago. So easy and gooooooood.

You'll need: 

6 boneless skinless Chicken Breasts

2 18oz bottles of BBQ sauce (I used Sweet Baby Ray's)

1 bottle of beer (we used Samuel Adams Boston Lager)

garlic powder

onion powder

Place the thawed chicken in the crock pot. Pour 1 1/2 bottles of BBQ sauce over the chicken, along with the beer. Sprinkle on just enough of the powder to lightly cover. Cook on low for 6 hours. Shred chicken with two forks toss back into slow cooker. Use the remainder of the sauce for extra for the sandwich.

for the slaw

You'll need:
1 head of cabbage
salt
honey
juice of 1 lime

Shred or chop your cabbage to the texture you like. Mix in the ingredients to taste.

I started making this slaw for fish tacos but it is the only slaw that I can get my husband to eat so it is the only slaw allowed in our house now. But it is so good I will eat a bowl of just slaw for lunch some days. Does that make we strange? If you think that makes me strange you must not know me then... Just sayin...