Garlic-Stuffed Beef with Chipotle

This is the second recipe I tried from a new cookbook purchased on our vacation ... combines Southwest flavors with slow cookers. Fantastic combination if you ask me. This is a spicier dish (keep in mind my mouth is a wuss), but a good change from your traditional beef done in the slow cooker.

Garlic-Stuffed Beef with Chipotle
1 (3-5 lb.) round roast
6 garlic cloves, halved
2 (10-oz.) cans diced tomatoes, undrained
2 chipotles in adobo sauce, unseeded and chopped
2 Tbsp. adobo sauce
fresh cilantro

Make 12 cuts into the top of the roast, approximately 1-inch deep. Insert half a garlic clove into each slit, pushing them in as far as they will go. Place the roast in the slow cooker. Add the diced tomatoes, chipotles and adobo sauce. Cover, and cook on low 6 to 8 hours.

Serve beef with tomato mixture garnished with fresh cilantro. Serves 4 to 6.

Tequila Chicken

I kept calling this drunken chicken, but of course the alcohol burns off while cooking. Really good flavor to this recipe. The adaptations I used were I created my own "margarita mix" with limeade, lemon juice and triple sec and I used chicken pieces that already were in our freezer. Turned out well that way, too.Tequila Chicken
1 Tbsp. olive oil
1 Tbsp. honey
3/4 cup margarita mix
1/4 cup tequila
1 Tbsp. dried basil
1 tsp. cayenne
1 tsp. cumin
3-4 chicken breasts
1 Tbsp. flour
1 Tbsp. water
4 lime wedges

In small bowl, combine oil, honey, margarita mix, tequila, basil, cayenne and cumin. Fork holes in the chicken, and put into a slow cooker. Top with the oil mixture. Cover and cook on low 5 to 6 hours.

When chicken is cooked, remove chicken and put in oven to keep warm. Combine flour and water until well blended. Stir into the liquid in the slow cooker. Leave uncovered and turn to high. Cook 10 minutes to thicken.

Serve chicken with sauce and lime wedges. Serves 4.