Monday, March 20, 2017

pot roast with potatoes and carrots... 3 hours and 15 minutes

the goods:

1 boneless chuck roast (3 pounds), or beef shoulder, trimmed of excess fat
2 tablespoons olive oil
1 yellow onion, coarsely chopped
3 garlic cloves, minced
1 can (14.5 ounces) beef broth
3/4 cup red wine
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
2 pounds baby dutch potatoes, quartered
6 medium carrots, peeled and chopped into 1 and 1/2-inch pieces

("take a picture of my dinner too, mom!")
Place oven racks on lowest position and preheat the oven to 275 degrees. Heat olive oil in a large dutch oven or heavy pot, over medium-high heat. Season roast all over with salt and pepper, then brown on all sides, about 2 minutes per side. Remove roast to a plate, and add onions to the pan. Saute until they begin to brown, about 4-5 minutes, adding garlic during the last minute. Return roast to pan, pour in beef broth and red wine. Add thyme, rosemary, and bay leaf. Bring to a simmer, then cover with a lid and transfer to oven to cook for 2 hours.
Remove from oven, add carrots and potatoes to the pot and season with salt and pepper. Return to oven and cook 1 hour longer until roast and veggies are tender. Remove bay leaf and herb sprigs, and serve warm.

Sunday, March 19, 2017

easy chicken enchilada skillet burritos... 20 minutes

the goods:

1 tablespoon olive oil
1 white onion, peeled and diced
1 red bell pepper, cored and diced
1 can (4 ounces) chopped green chiles
1 cup black beans, rinsed and drained
1/2 cup frozen corn
2-3 cups shredded chicken, from a rotisserie chicken
1 can (10 ounces) red enchilada sauce
1 cup shredded cheddar cheese
1 cup shredded monetery jack cheese
large flour tortillas
sour cream, diced avocado, cilantro

 Heat olive oil in a large skillet over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add red bell pepper and continue sauteing for another 3-5 minutes, stirring occasionally until the onion is soft and translucent. Add green chiles, black beans, corn, chicken, and enchilada sauce, and stir to combine. Continue cooking, stirring occasionally, until the mixture reaches a simmer. Spoon mixture onto slightly warmed tortillas, top with cheese, sour cream, avocado, and cilantro. Wrap up and serve! And of course, whenever my kids see me photographing my food they need a picture of their too!

Friday, March 17, 2017

carne asada beer chili... 6 hours

the goods:

2 pounds carne asada meat or flank steak
2 tablespoons olive oil
4 cloves garlic, minced or grated
1 onion, finely chopped
2 tablespoons chili powder
1 tablespoon cocoa powder
1 teaspoon paprika
1 teaspoon cumin
1 can (28 ounces) fire roasted diced tomatoes
3 tablespoons tomato paste
2 tablespoons apple butter
1 can or bottle (12 ounces) beer
4-6 cups chicken broth
1 can (14 ounces) pinto beans, rinsed and drained
1 can (14 ounces) black beans, rinsed and drained
sliced avocado, shredded cheddar cheese, fritos, grilled corn, lime slices, sliced jalapenos, sour cream, and cilantro, for serving

Preheat oven to 325 degrees, with rack in the lowest position. Heat a large heavy bottomed soup pot to high heat. Rub the steak all over with olive oil and season with salt and pepper. Sear the meat on both sides until light char marks appear, about 3 minutes. To the pot, add garlic, onion, chili powder, cocoa powder, paprika,cumin, tomatoes, tomato paste, apple butter, beer, and 4 cups chicken broth. Cover and cook for 4-5 hours, stirring once or twice. Shred the meat with 2 forks, it should fall apart easily, stir in the beans, and if it's not soupy enough you can add more broth as needed.
Serve topped with as many toppings as desired (I like them all!)

Saturday, March 11, 2017

loaded pulled pork nachos... 10 hours

the goods:

pulled pork:
2 pounds pork shoulder/butt, trimmed of excess fat
2 cans (4 ounces each) diced green chiles
1 can (12 ounces) Dr. Pepper
1/3 cup brown sugar
1 tablespoon apple cider vinegar
2 teaspoons liquid smoke
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes
zest of 1 orange
1 cup barbecue sauce

3/4 cup frozen corn, thawed
white corn tortilla chips
1/2 cup black beans, rinsed and drained
3/4 cup shredded cheddar cheese
3/4 cup shredded monterey jack cheese
3 sweet peppers (red, orange, and yellow), sliced
1 avocado, chopped
2 scallions, sliced
sour cream
barbecue sauce for drizzling

Lightly spray the bowl of a slow cooker with nonstick cooking spray. Add pork. In a medium bowl, whisk together the chiles, Dr. Pepper, brown sugar, apple cider vinegar, liquid smoke, garlic powder, onion powder, salt, pepper, paprika, ginger, red pepper flakes, and orange zest. Pour over pork. Cover and cook on low for 8-10 hours or high for 4-6 hours. Remove pork to a cutting board and shred. Drain slow cooker of any remaining liquid. Return pork to slow cooker and add barbecue sauce; stir to combine.
Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil. Place a layer of tortilla chips evenly to cover the pan. Top with pulled pork (as much as desired), then sprinkle with black beans and corn. Drizzle with a little bit of barbecue sauce then top with a generous amount of cheese. Bake for about 10 minutes, or until cheese is melted. Top with avocado, sweet peppers, sour cream, and scallions. Serve immediately.

Wednesday, March 8, 2017

chicken fajita pasta... 35 minutes

the goods:

2 tablespoons olive oil
3 boneless, skinless chicken breasts
1 packet (or 3 tablespoons taco seasoning
1 white onion, diced
2 bell peppers (I used red and yellow), diced
3 garlic cloves, minced
2 cups chicken broth
1/2 cup heavy cream
1 can (10 ounces) Ro-Tel diced tomatoes and green chiles
12 oz. medium egg noodles
1/2 teaspoon salt
1/2 cup shredded cheddar cheese
fresh cilantro, for serving

Cut the chicken into bite-sized pieces. Season with half the taco seasoning. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. When the oil is hot, carefully add the chicken in a single layer and cook until seared and brown on one side, then flip and brown on other side. Remove chicken to a plate and set aside.
Heat remaining tablespoon of oil and increase heat to high. Add the onions, peppers, and remaining taco seasoning. Cook, stirring occasionally, until all the veggies are slightly blackened and the onions are translucent, about 7 minutes. Turn heat to low, add garlic, and stir until fragrant, about 30 seconds. Remove veggies to the plate with the chicken.
In the same skillet, add the broth, cream, Ro-Tel, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover and reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the pan and stir to combine until heated through, about 2 minutes. To serve, top with cheddar cheese and cilantro.

Saturday, March 4, 2017

roasted poblano soup with potatoes and cheddar... 50 minutes

the goods:

4 poblano peppers
1 tablespoon olive oil
1 yellow onion, coarsely chopped
3 cloves garlic, crushed
2 carrots, peeled and coarsely chopped
2 celery ribs, coarsely chopped
4 white potatoes, chopped into 1/2 inch cubes
4 cups vegetable stock
1 teaspoon salt
2 cups milk
2 cups grated cheddar cheese
additional cheese and chopped scallions for garnish

Turn on the oven broiler and place rack in the top position. Arrange poblanos on a rimmed baking sheet, and broil, taking care not to burn, and turning frequently. The peppers are ready when they blistered on all sides. Remove from the oven, place in a large bowl, and cover with plastic wrap. Steam for 10 minutes. Remove skin and seeds.
Heat oil in a large pot over medium heat. Add the onion, and cook until translucent, 5 minutes or so. Add the garlic and cook for 1 minute until fragrant. Add the carrots, celery, potatoes, poblanos, vegetable broth, and salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until potatoes are tender. Using an immersion blender or a blender (using small batches, and allowing steam to escape), puree soup until creamy and smooth. Stir in cheddar and milk, stirring until cheese has completely melted. Serve immediately topped with scallions and cheese.

Sunday, February 26, 2017

teriyaki chicken lettuce wraps... 40 minutes

the goods:

1 small sweet potato, peeled and cubed
3 tablespoons olive oil, divided
2 boneless, skinless chicken breasts, chopped
1 zucchini, diced
1/2 cup diced red onion
1 teaspoon minced garlic
1/3 cup teriyaki sauce
1/8 teaspoon black pepper
1 teaspoon cornstarch
1 head iceberg lettuce
2 tablespoons chopped scallions

Preheat oven to 425 degrees. Toss sweet potatoes with 1 tablespoon oil and 1/2 teaspoon salt. Spread in a single layer on a rimmed baking sheet. Bake until crispy, about 15-20 minutes. Let cool.
Heat 1 tablespoon oil in a medium nonstick skillet over medium high. Add chicken, and cook, stirring occasionally, until lightly browned, about 5 minutes. Remove chicken from skillet. Heat remaining tablespoon oil in same skillet over medium-high; add zucchini, onion, and garlic, and cook, stirring often, until tender, about 5 minutes. Return chicken to skillet; add teriyaki sauce, pepper, and stir to combine. Stir together cornstarch and 1 tablespoon cold water in a small bowl until smooth. Add to chicken mixture; cook stirring occasionally, until thickened, about 1 minute. Cut and remove for from bottom of lettuce and discard. Separate leaves and top with chicken mixture, then sweet potatoes, and finish with scallions.