Superbowl Sunday

 We are not big sports watchers on Sunday typically.  I am quite glad that Peter does not need to watch football every Sunday - it just feels more like the Sabbath this way to me.  BUT when Superbowl Sunday comes each year, it is just another reason for a food party!! 

 All the boys have their favorite junk food requests.  This year's menu:  slow cooked barbacoa beef tacos, pigs in a blanket, chips and dip, and artichoke jalapeno dip. 

For Colin I tried a new raspberry bar recipe that was de-lish.  Our friends at church canceled on their parents to join the feast when they heard the menu.  This was the first year the big boys sat and watched the entire game with Peter [while I kept Colin away from all the party food].  Fun day. 

And now the recipes...for future repeating

Slow Cooker Barbacoa Beef

from www.thekitchn.com
Makes enough meat to stuff 30 tacos

4 chipotle peppers (from a can) plus all the adobo sauce it sits in
1 bunch cilantro, chopped
1 red onion, peeled and cut into large chunks
1 head garlic, peeled and cloves smashed
5 dry bay leaves
2 teaspoons ground cloves
1 tablespoon kosher salt
Juice of 4 limes
1/2 cup cider vinegar
5 to 7 pounds beef brisket
4 to 6 cups beef or chicken stock

Stir together chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar in the insert of a slow cooker (if you have a food processor, pulse till combined first before adding). Place the brisket on top of this mixture. (I like to cut my brisket in two pieces so it fits better in the slow cooker.) Add stock to cover the meat and place bay leaves on top. Use tongs to move the meat around gently to combine everything and put the lid on.

Cook on HIGH for 4 hours. Once finished, turn crock pot to WARM and let sit for 6 to 8 hours.
I like to make mine before bed and then let it sit on WARM overnight. This allows the meat to cook fully and then come to a point where it can be shredded easily and will essentially fall apart when pulled with a fork. If you don't have overnight to accomplish this, another hour of cooking on HIGH will get the job done. The meat will not be as tender, but will still be tasty.

Remove meat from slow cooker and place on rimmed baking sheet. Use two forks to pull the meat apart. Discard the fat, if desired. Place shredded beef in large bowl and ladle cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it.

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Raspberry Streusel Bars for Colin

Crust

2 Cups Blanched Almond Flour
3 1/2 TBS Coconut Oil
1/3 Cup Granulated Sugar 
1/8 tsp. Salt
1/4 Tsp. Baking Powder
1 TBS Vanilla Extract

Filling

1 cup raspberry jam
1 cup fresh raspberries

4 Tbs Almond Flour

Pinch of Salt

Streusel Topping  (double)

1/2 Cup Blanched Almond Flour

2 Tbs Unsweetened Coconut Flakes

2-4 TBS Granulated Sugar

pinch of salt

2-3 Tbs Melted Coconut Oil

Directions

1. Combine crust ingredients with a pastry cutter.  Press the Crumbly shortbread dough into the bottom of the pan evenly. Par bake  at 350 for 10 minutes.
2. Meanwhile, mix the filling.
3. Once you have removed the par baked crust from the oven , smooth the filling over it.
4. Make the streusel topping by combining all the ingredients with a fork in a small clean bowl. Sprinkle the streusel over the top of the raspberry filling.
5. Place back into the oven and bake another 17-20 minutes until the streusel starts to become slightly golden.
6. Remove from oven and allow the bars to cool completely before removing them from the pan. I The bars will gain their structure and harden as they cool.

This amazing recipe from www.realsustenance.com