HomeCookin’- dinner- filet mignon w/ kale, cabbage, tomato & radish salad w/ blood orange Dijon vinaigrette.
HomeCookin: Dinner tonight - Roasted lemon & garlic chicken Souvlaki, whole wheat pita, Greek Salad and dill & cucumber tzatziki.
Inspired by this REAL SIMPLE recipe - although instead of Rotisserie Chicken, I just roasted some Chicken thighs and then pulled the meat.
*Chicken - Preheat oven to 350F.
In a bowl, toss 4-8 thighs in olive oil, salt, pepper, 2 cloves chopped garlic, lemon juice, handful of fresh dill and 1 tsp dried thyme.
Sear in a pan with a rougly chopped onion, until skin is browned and then roast on a tray in oven for 25 mins.
*Greek Salad.
Mix halved cherry tomatoes, kalamata olives, cucumber, feta and fresh dill. Toss with salt, pepper and olive oil. Add a little lemon juice for freshness.
*Dill cucumber Tzatziki
Mix one small plain greek yogurt with 1 clove chopped garlic, 1/2 cup finely chopped cucumber, 1 tsp lemon juice and 1/2 cup chopped dill. Salt, pepper and a drizzle of olive oil.
Take chicken from oven and pull/shred the meat from the bones. Take the caramelized onions from the tray and chop through with the chicken.
Serve with warmed whole wheat pitas.
Opa!
HomeCookin’ : Slow Cooker Chipotle three bean beef chili
My crock pot is a favorite. I am loving learning new tricks and experimenting slow cooking different dishes.
Let me say, my first try at this was a DISASTER! So Kit and I tried again and had success.
Tips: Always brown your ground beef before adding it the the slow cooker. Duh. But for some reason I thought I could just mix it all together and set it and forget it. Our first try resulted in a soupy mess that looked closer to vomit than an appetizing meal! haha. YIKES!
Try & try again.
RECIPE:
1lb ground beef
1 large onion (half chopped finely and half sliced into rings)
4 cloves garlic (finely chopped)
1 tbsp red pepper flakes
2 chipotles in adobo - chopped
2 dried red chilies - chopped
1 large can Italian crushed tomatoes
1 can white beans
1 can pinto beans
1 can black beans
1/4 cup tomato paste
1/4 cup tomato sauce ( I used ketchup)
Bottle of Beer
Beef broth
In a fry pan, saute the finely chopped onion, garlic, beef and red pepper flakes. Once brown, add the tomato paste and stir through.
Add the browned beef to your crock pot, with the beans, chilies, and tomatoes.
Set on high for 4 hours (or alternately you could slow cook over night)
About two hours into the cooking, in a pan saute the onion rings in some oil until caramelized. Add beer and cook off. Keep adding beer and sauteing the onions until they are really reduced and smelling amazing. Add to the chili mixture and stir through.
Add a little beef broth for the last 2 hours of cooking. (I probably added about 1/2-3/4 cup)
Serve with sour cream, cheese and a wedge of lime. We also scooped our chili with yummy white corn tortilla chips.
