This taco creamy salad recipe is a superb fun meal for the day of the game. It’s easy to make, perfect for the audience and so tasty!

The secret for making this taco salad recipe is in the mixing of a thin salsa along with flavorful creamy dressing. The result is deliciousness. Top-grade dressing to make your taco creamy salad the best. Regardless of whether you are watching soccer or football, or any other sport, your family and friends will need something quick, they will surely love.

Taco Creamy Salad Recipe

• Heat the oven to 420 Fahrenheit
• Brush the tortillas on both sides with extra virgin olive oil. You can also spray them. To create the shape you want, put tortillas in the oven safe balls. Bake until they are crisp, that will take around 10-15 minutes. When finished, move them out and let them cool off.
• Use a dutch oven and at medium heat, heat one tablespoon of extra virgin olive oil and place the beef in. Break the fragments of beef as it cooks. Add the tomato juice and season it well. Let it cook until consistency is at your desired level. If you have excess sauce than just drain it.
• Take the large bowl and mix these ingredients, tomatoes, olives, beef, lettuce, onion, cheese, cilantro and chips.
• In the end, take a small dish and stir the salsa and the dressing together.
• Pour it over the salad and enjoy!

Ingredients

• 4 tortillas
• Extra virgin Olive Oil
• 16 ounces of ground beef
• 1 package of taco seasoning
• 1 canned tomato sauce
• 1 large lettuce, iceberg
• 1 can of black beans
• 2 cans of black olives, sliced
• 1 cup of Mexican blend cheese, shredded
• 1 diced large red onion
• 1/4 cup of fresh cilantro
• 4 ounces of drained green chiles
• 1 chopped pint grape tomatoes
• 5 ounces of nacho chips
• 1/2 cup of thin salsa
• 1 Cup of creamy dressing

Slow Cooker Swedish meatballs recipe soaked in a delicious and flavorful sauce. The mix of tender pork, ground beef, and spices makes a comfy and satisfying meal. It serves as a light appetizer or an enjoyable meal, and it goes perfectly with egg noodles or mashed potatoes.

Slow Cooker Swedish Meatballs

Hello there from Cooking Frog; we’re delighted to share this nice recipe for cooking Swedish meatballs with you. To make these juicy slow cooker meatballs, there are three key factors to know.

Choosing the right mixture of meat, cooking over a long period under controlled heat, and adding panade. I have experimented a lot of times with this meal to get the result so that every time you make them, you have the right balance of texture and taste.

The slow cooker is the perfect choice for braising meatballs for an extended period. It should never go above the boiling point to prevent them from overcooking. With a slow cooker, the heating will be consistent enough.

Meatballs are simmered in a light and thickened beef broth, and to provide a rich taste, the cream is added just at the end of cooking. It is a meal that requires almost no effort to make.

Ingredients for Swedish Meatballs

In order to get meatballs that can be easily sliced with a teaspoon but have a nice texture, you’ll need an equal amount of pork and ground beef. Pork adds a rich taste of sausage and a nice texture to them. Adding a mixture of panko breadcrumbs, cream, and eggs to the meat mixture helps to seal the delicious aromatic juices in each meatball. Adding grated onions in contrast to roughly chopped pieces provides savory notes without any crunch.

Compared to these traditional Italian meatballs, in this Swedish version, the warm spices that are commonly used in baking make almost all the difference. The allspice and grated nutmeg blend beautifully with the creamy sauce. The taste is very similar to the famous bechamel sauce. Emphasizing the taste of autumn and winter, it is a surprisingly appetizing meal.

Slow Cooker Swedish Meatballs Recipe

Ingredients

• 1 teaspoon of minced garlic
• 2 teaspoons of kosher salt
• 1 cup of heavy cream
• 1 whole egg
• 1/2 cup of panko breadcrumbs
• 8 ounces of ground pork
• 1 grated yellow onion
• 1/4 teaspoon nutmeg
• A pinch of allspice
• 1/4 teaspoon of black pepper
• 8 ounces of ground beef
• 3 tablespoons of butter
• 3 tablespoons of flour
• 3 cups of beef broth, unsalted
• lemon juice
• 1 tablespoon of chopped parsley

Instructions

1. Prepare Egg and Cream Mixture:

   • In a medium bowl, whisk together ¼ cup of egg and cream.

2. Make Panade:

   • Add panko breadcrumbs to the egg mixture.
   • Stir until well combined.

3. Combine Meatball Ingredients:

   • In a large bowl, mix pork, garlic, grated onion, baking powder, 1 tsp salt, allspice, nutmeg, and black pepper.
   • Use your hands to mix for about 1 minute, ensuring even distribution.

4. Incorporate Panade into Meat:

   • Add the panade (breadcrumb mixture) to the meat.
   • Mix by hand until smooth, for about another minute.

5. Add Beef:

   • Mix in the beef with your hands until well combined (less than a minute).

6. Form Meatballs:

   • Roll the mixture into 18 spoon-sized balls.

7. Cook Meatballs:

   • Heat a large skillet over medium heat.
   • Add 1 tbsp extra virgin olive oil.
   • Once oil is warm, add meatballs.
   • Cook for 5-6 minutes, turn them over, then cook for another 3-4 minutes.

8. Make Sauce:

   • In the same pan, add butter and flour. Whisk for 30-40 seconds.
   • Slowly add beef broth, scraping up any browned bits.
   • Bring to boil and whisk until thickened (about 1 minute).
   • Turn off heat, add 1½ tsp salt, and transfer sauce to a slow cooker.

9. Slow Cook:

   • Place meatballs in the slow cooker with the sauce.
   • Cover and cook on high for 100-120 minutes or on low for 4-5 hours.

10. Final Touches:

    • Squeeze lemon into ½ cup heavy cream, stir, and add to sauce.
    • Taste and season with salt and pepper.
    • Garnish meatballs with parsley before serving.

Share the image below to your Pinterest board if you like these Swedish Meatballs!

This Slow Cooker Thai peanut chicken recipe is the best buttery peanut-flavored chicken that is served over thick, rich noodles I have ever made. It’s easy to do; this is just a small walk-through to add all the ingredients together, leaving a slow cooker to work for you!

You will enjoy the aromas filling your house while making this meal. The ingredients you have in your kitchen are added together to make this delicious meal that will surely satisfy your taste. Everyday ingredients with simple instructions are enough for your friends and family to love it.

Slow Cooker Thai Peanut Chicken 

This was so awesome! My 9-year-old said this is one of the tastiest chicken meals that I’ve made for him. Do you want to know what the trick is? There was a cup of zucchini and red pepper in it, and he didn’t notice!

To trick the children into eating vegetables and enjoying them. The key to making your children eat healthily is to make dishes that are full of veggies for them to be able to enjoy.

How to Make Slow Cooker Thai Peanut Chicken?

Add peanut butter, broth, garlic, zucchini, chicken, soy sauce, a little sugar, and red pepper. Mix it all together. Cook at low temperature for 4-5 hours or at high temperature for 2-3 hours.

Half an hour before serving, add half a cup of cilantro and squeeze one lime to make a juice.  Place it over the noodles and decorate with the remaining peanuts and cilantro.

Can you make Thai Peanut Chicken Sauce ahead of time?

Sure you can! You can make this Thai chicken sauce seven days earlier. Just add the chicken and look at the instructions on the recipe. You can store it in hermetically sealed containers for 4 to 5 days in the refrigerator and up to 1 month in your freezer.

What noodles are best for Thai Peanut Chicken?

Regardless of type, as long as they are thicker noodles, they will soak up the delicious and creamy sauce. Fettuccine noodles are my choice. Also, I sometimes use Linguine because they are a great choice with a thinner sauce since the noodles are a bit thinner, also. Whatever you choose regarding the noodles, it will be great for Thai Peanut Chicken.

Pin the image below if you like this Thai Recipe !!!