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Mexican Shredded Beef Burrito

foodieandwine.com

Shredded beef burritos are packed with tender slow-cooked beef, rice, beans, cheese, and your favorite toppings. This easy shredded beef burrito recipe is perfect for weeknight dinners, meal prep, or feeding a crowd.

2½-3½ chuck roast
1½ tbsp vegetable oil (for slow cooker version only)
1 tbsp beef bouillon paste (*Note 1)
1 tbsp chili powder
1 tbsp ground cumin
½ tbsp garlic powder
½ tbsp onion powder
½ tbsp paprika
1 tsp ground coriander
1 tsp black pepper
1 cup beef consommé or stock (*Note 2)
1 10 oz can rotel (*Note 3)
2 tbsp fresh lime juice
1 tbsp brown sugar
1 tbsp dried Mexican oregano (*Note 4)
1 medium onion, thinly sliced
2 bay leaves
salt, to taste
6 flour tortillas, burrito size
3 cups shredded Monterey jack or pepper jack
4-Ingredient Guacamole
Mexican crema or sour cream
pickled peppers
salsa

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Mexican Shredded Beef Quesadillas

foodieandwine.com

If you’re looking for an easy, flavor-packed meal, these Mexican shredded beef quesadillas are one of the best ways to use leftover Mexican shredded beef. They’re crispy on the outside, loaded with melty cheese, and filled with tender, slow-cooked beef that’s rich, juicy, and incredibly satisfying.

2½-3½ chuck roast
1½ tbsp vegetable oil (for slow cooker version only)
1 tbsp beef bouillon paste (*Note 1)
1 tbsp chili powder
1 tbsp ground cumin
½ tbsp garlic powder
½ tbsp onion powder
½ tbsp paprika
1 tsp ground coriander
1 tsp black pepper
1 cup beef consommé or stock (*Note 2)
1 10 oz can rotel (*Note 3)
2 tbsp fresh lime juice
1 tbsp brown sugar
1 tbsp dried Mexican oregano (*Note 4)
1 medium onion, thinly sliced
2 bay leaves
salt, to taste
12 flour tortillas, burrito size
9-11 cups shredded Monterey jack or pepper jack
4-Ingredient Guacamole
Mexican crema or sour cream
pickled peppers
salsa
lime wedges

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Classic Macaroni Salad

foodieandwine.com

Classic Macaroni Salad is a creamy blend of tender pasta, mayonnaise, mustard, relish, crisp onions, celery, and fresh dill, all tossed in a signature pasta salad dressing. Quick to make and always a crowd-pleaser.

1 lb elbow macaroni (*Note 1)
½ cup diced red onions
3 stalks celery, diced
1 tbsp minced fresh dill (*Note 2)
1 cup mayonnaise (*Note 3)
½ cup sour cream
2 tbsp white vinegar (*Note 4)
1 tbsp yellow mustard
1 tbsp relish
1 tbsp white sugar
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
⅛ tps dried dill (*Note 5)

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Hawaiian Macaroni Salad

foodieandwine.com

This creamy Hawaiian Macaroni Salad is inspired by the traditional macaroni salads served alongside Hawaiian plate lunches. Unlike many mainland versions, authentic Hawaiian macaroni salad keeps things simple with tender elbow macaroni, mayonnaise, shredded carrots, onion, and a tangy dressing.

16 oz elbow macaroni or medium pasta shells (*Note 1)
2 cup mayonnaise (*Note 2)
½ cup grated carrots
¼ cup milk
2 tbsp apple cider vinegar
1 tbsp grated onions
2 tsp sugar
½ tsp salt
¼ tsp ground white pepper (*Note 3)

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Creamy Crab Pasta Salad

foodieandwine.com

This creamy crab pasta salad recipe is quick and easy and can be ready in about 30 minutes. It is perfect for gatherings like potlucks, picnics, and backyard cookouts.

16 oz medium pasta shells or elbow macaroni (*Note 1)
14 oz crab meat, chopped into bite size pieces (*Note 2)
¾ cup mayonnaise (*Note 3)
½ cup diced red onions
½ cup chopped celery
½ cup diced red bell pepper
1 tbsp chopped fresh dill + more for garnish (*Note 4)
½ tbsp lemon juice (*Note 5)
½ tsp dijon mustard
¼ tsp salt
⅛ tsp white pepper (*Note 6)

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Creamy Tuna Pasta Salad

foodieandwine.com

This creamy Tuna Pasta Salad is a classic cold pasta salad loaded with tender pasta, flaky tuna, crunchy celery, red onion, and a creamy, tangy dressing. It’s easy to make ahead and perfect for potlucks, BBQs, cookouts, or quick lunches.

16 oz elbow macaroni or medium pasta shells (*Note 1)
2 5 oz canned tuna in water, well drained
2 ribs diced celery, thinly sliced
1 cup mayonnaise (*Note 2)
½ cup diced red onions
¼ cup dill relish
1 tbsp white vinegar
2 tsp yellow mustard
¾ tsp salt
½ tsp garlic powder
¼ tsp black pepper
chopped fresh dill, to taste

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Smoked Tri Tip

foodieandwine.com

Tender and juicy Smoked Tri Tip reverse seared to produce a deep brown crust. This smoked tri tip recipe starts with a flavorful California-inspired tri tip rub and is cooked low and slow on the grill.

2-2½ lbs Tri Tip Roast
½ tbsp Paprika
½ tbsp Cumin
½ tbsp Brown Sugar
½ tbsp Kosher Salt
1 tsp Chili Powder
1 tsp Black Pepper
½ tsp Garlic Powder
½ tsp Onion Powder
¼ tsp Cayenne Pepper

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Hawaiian Poke Bowl

foodieandwine.com

Quick and easy Hawaiian Poke loaded with all the island flavors you love - sashimi grade ahi tuna, sweet onions, soy sauce, sesame oil, and green onions.

1½ lbs Sashimi Grade Ahi Tuna (*Note 1)
1 Shallot, Thinly Sliced
2 Stalks Green Onions, Chopped
3 tbsp Soy Sauce (*Note 2)
1 tsp Sesame Oil
Hawaiian Salt, To Taste (*Note 3)
1 tsp Grated Ginger
1 tsp Sriracha or Chili Garlic Sauce
1 tsp Sesame Seeds

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3-2-1- Ribs

foodieandwine.com

Utilizing the popular 3-2-1 method, ribs are coated in BBQ rub and sauce and smoked until they're fall-off-the-bone tender.

1 Rack Pork Spare Ribs
2 tbsp OPTIONAL: Beef Boullion Base ((*Note 1))
¼ cup BBQ Rub
1 cup Apple Juice ((*Note 2))
¼ cup Brown Sugar ((*Note 3))
2 tbsp Butter, Cut Into Two Pieces
1 cup BBQ Sauce

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Baked BBQ Chicken Thighs (Boneless or Bone-in)

foodieandwine.com

Quick and easy Baked BBQ Chicken Thighs are juicy, inexpensive and a total crowd-pleaser. From the flavorful BBQ rub to the tangy barbecue sauce, this bbq chicken thighs recipe is a year-round favorite.

2-2.5 lb chicken thighs, trimmed of excess fat (*Note 1)
1 tbsp olive oil
1 tsp kosher salt (*Note 2)
½ tsp onion powder
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika
1 cup barbecue sauce, divided

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