Slow Cooker Korean Beef Tacos #CampbellSauces

This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at This year, my boyfriend and I are hosting a New Year’s Eve party. With a quite a few friends coming from out of town, I need a recipe that is simple to make but can feed a crowd. I also need something that doesn’t dirty up every pot and pan I own right before the party starts, which means I’m whipping out my trusty slow cooker! Campbell’s has made this process even easier for me with their new Slow Cooker Sauces. I actually mentioned in a previous post how I wanted to try the Sweet Korean BBQ sauce, so here’s my opportunity! I made a test batch this week to see how it tastes.   As a member of the DailyBuzz Brand Ambassador Program, I once again get to work with Campbell’s to try out another one of their delicious sounding sauces. The sauces are currently available in supermarkets, typically in the Gravy or Boxed Dinner Kit aisles. (To learn more about the sauces, check out their interactive Facebook app that gives more information about both the Skillet and the Slow Cooker Sauces.) Because … Continue reading

Spanish Rice with Saffron Cream

Have you ever started a recipe only to find that you are missing an ingredient? And not just any ingredient, but a key ingredient? This happens to me more than I’d like to admit. Recently, I wanted to make Cooking Light’s Spanish Chicken and Rice with Saffron Cream, went and bought the ingredients, and came home to realize the person who checked me out never put the chicken in my bag! Blargh. I was pretty annoyed, but we still had to eat. So this rice became more of a paella without the crispy bottom. And because of the chorizo, it still felt like it could be a complete meal. Anyways, it was still tasty despite my grumbling for wanting some chicken.   Ingredients: 1 tablespoon extra-virgin olive oil, divided 1 cup chopped white onion 2 ounces cured Spanish chorizo sausage, diced 4 garlic cloves, minced 1 large red bell pepper, chopped 3 cups hot cooked long-grain white rice 16 pimiento-stuffed green olives 1 1/2 cups 2% reduced-fat milk 1/4 cup tomato paste 2 tablespoons all-purpose flour 1/2 teaspoon kosher salt 1/4 teaspoon saffron threads, lightly crushed 1/4 teaspoon freshly ground black pepper 1/3 cup sour cream Cooking spray

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