elicia | everyday eats + life

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Starting a little series called Shortcuttin’ because as much as I love cooking, there are a couple nights a week when I just want dinner to be completely brainless. I picked up Aldi’s pre-seasoned birria beef roast to try out and decided to throw it in the slow cooker with a few extras. We ended up making crispy birria tacos with it and they came out deeelish! Here’s what I did: * 1 Aldi pre-seasoned birria beef roast * 1 whole onion, sliced * 1 jalapeño * 1½ cups prepared tomato bouillon Add everything to your slow cooker and cook on low for 4 hours, then bump it up to high for another 2–3 hours, until the beef is tender enough to shred. Shred the beef and add it to tortillas with your favorite cheese. Crisp them up in a skillet and serve with some of that cooking liquid (consomme) for dipping. Have you tried any of Aldi’s other pre-seasoned meats? Tell me what I should try next! #AldiFinds #BirriaTacos #SlowCookerRecipes #EasyDinnerIdeas #AldiRecipes

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sooooo sparkly ✨ can we all agree that we need to go back to basics and learn to use stainless steel pans ? Did you know… when used correctly they are non-stick (without all the chemicals!) What type of pan is your fav? @newayusaofficial thank you for gifting me my new favorite kitchen tools! 🍳 #stainlesssteelpan #kitchenaccessories #homecooking #foodie #unboxingvideo

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buckle up - it’s a long one 😉 let’s make my husbands new hyperfixation side dish: mushroom marsala orzo aka the perfect weeknight dinner that tastes like it took way more effort than it actually did! Made in my new Cooks Standards pan @newayusaofficial 🫶🏼 MUSHROOM MARSALA ORZO 🍄 Ingredients • 1/2 onion, diced • 4 cloves garlic, sliced • 1 tbsp butter, plus a little extra to finish • Olive oil • Mushrooms of choice, diced • 1 cup dry orzo • Salt and black pepper, to taste • Crushed red pepper flakes, to taste • ¼ cup Marsala cooking wine • 1–1½ cups chicken broth (vegetable broth works too) • Freshly grated Parmesan, to taste Let’s make it! 1. In a large skillet, heat 1 tbsp butter and a good drizzle of olive oil. Add your diced onion and sliced garlic. Sauté until softened and translucent. 2. Add your mushrooms and sauté until they’ve cooked down and released some of their moisture. 3. Stir in your dry orzo and toast everything together for 2–3 minutes. Season with salt, black pepper, and crushed red pepper flakes. 4. Pour in your Marsala cooking wine and let it cook for about a minute. 5. Add 1–1½ cups of chicken broth, stir, cover, and cook over medium heat for 8–9 minutes, or until the orzo is tender. Add a splash more broth if needed. 6. Finish with a small knob of butter and as much freshly grated Parmesan as your heart desires. #SideDishRecipes #Orzo #EasyRecipes #MushroomRecipes #DinnerIdeas