Nutella is my happy place. Seriously - I had a layer of nutella icing in my wedding cake.
Now, I"m not much of a baker. My older sister is the baker of the family. I don't love doing it...I'd rather someone bake me things while I sit and eat them. These nutella Rice Krispie treats, however, are my exception. I make these any time I am asked to bring something sweet. Well let's be honest...I can come up with endless excuses for why I need to make these on a regular basis (Meatless Mondays anyone...?). These are serious crowd pleasers. But warning: it is nearly impossible to stop once you start.
Recipe slightly adapted from Half Baked Harvest
Tacos are definitely in my top five favorite foods. I order them at every Mexican food restaurant - no questions asked. And I do not discriminate - fish, chicken, beef, pork, veggie, egg - it's like asking to pick a favorite child. Tacos, I love you all the same. (insert new taco emoji and praise hands)
Brisket is one of my favorite types of meat, and I don't think to make it as often as I should. It probably has a lot to do with the fact that you have to plan at least a day ahead, and I typically find myself scrambling to decide what last minute meal to make after work. When cooking brisket, "low and slow" is your theme song. Brisket cooks best with long exposure to low, indirect heat. But if you have a crockpot and a busy day ahead of you, this recipe will quickly become your best friend. The prep time is about 5 minutes, then you leave the meat cooking in your crockpot (on low heat setting) for 6-8 hours. I use my lunch break at work to run home, prep the meat and start the cooking process, and by the time I come home from work, it's just about finished and ready for me to get the taco fixings set out. It's also a great Saturday or Sunday meal - let it cook all day while you're running errands (or being lazy on the couch, no judgement here). It's so simple and so delicious. And for an extra bonus, the leftovers make for a mean brisket and egg breakfast taco the next morning. You're welcome.
Tacos / Optional toppings:
Recipe adapted from How Sweet It Is
I wish I could call this glorious dish my own, but I found it from Gimme Some Oven, and man am I happy I stumbled upon it. Usually if I find a recipe that interests me, I put my own twists on it, but this one looked pretty dang perfect to me on it's own. The only difference I made was using pine nuts instead of walnuts in the pesto.
But backing up a bit...I wish I had time in my days to make things like homemade gnocchi, but working all day leaves me limited time in the evening for cooking dinner, so I used store bought gnocchi for this dish. And it did not disappoint. The kale-pesto might scare some of you off of this dish before you try it (I didn't tell my husband that kale was involved when I made it...) but trust me on this: it's amazing. You won't even know it's there.
And once again, for the grand finale, we have a meal from start to finish in less than 30 minutes. What more can you ask for? Thank you, Gimme Some Oven.
Recipe credit: Gimme Some Oven