This recipe is a favorite of the Norbury family though it was originally from this website. Carrie has made some changes over time so I took her suggestions, plus made several of my own. These were absolutely delicious, and though it seems like a long list of ingredients, most of them are in your spice cabinet and it takes about two minutes to put them all in a bowl. As someone who is just “eh” about fish, I will be writing this spice rub on a post-it and putting it on my cabinet door; no more boring fish in my house.
Another Beth recipe! She sent me this recipe for weeknight crockpot chili and, though I have a crockpot chili on my site already, this deserves a place as well. Let me explain…
Though I’ve had my reservations about my crock pot (steamed vegetables are gross), there is no doubt that crock pot chili is where it’s at. This recipe is easy enough for a weeknight (no browning the meat!), but tasty enough for company. You’ll notice that I haven’t posted chili yet on my site – that’s because I always feel slightly dissatisfied with versions I’ve tried. Well, not this time!
Taco Tuesday is a common idea and though we love Mexican food, it’s not one we enjoy. I never seem to have the right ingredients on hand, all at the same time. Recently we ate at a friend’s house and Tessa loved her tacos there so much that she’s been asking for them on a daily basis. Time to get real.
For me this could be called “Grower’s Market” chili. I often get organic ground chicken from the meat guy and most of these veggies are readily available at the springtime market. This came together shockingly quick and was the perfect weeknight dinner. I think I’ve said this before but if/when cooking for folks who avoid gluten or dairy, soup is the best answer.
So tempted to write “Chicken Fiesta” soup but I don’t see how the literal translation has anything to do with the flavor of soup. Chicken party? It sounds more like a children’s book title.
The idea of this stew came from a Food Network Magazine, but I changed it a good bit. I loved that the ingredients list was so short and it was a slow cooker dish that required no work on the front end. I wasn’t sure what hominy was but the word was fun to say.
Pretty sure I’ve mentioned before my weather related anxiety? It basically goes like this – on beautiful days I feel that I must spend hours outdoors and if/when I’m prohibited, I feel as if I’ve “missed out” and will never experience those moments in exactly the same way again. On cold or rainy days, I feel no pressure and love being inside, cozy and getting things done. This past weekend, “things” meant chili.
I’m perfectly happy with beer and wine. I like the taste of both, and if I’m going to use up over 300 calories on something I’d like it be ice cream or chocolate cake. Or pizza. The one drink that does actually get me going is a margarita. It’s the drink in my “last meal”. I like it with salt, on the rocks, and not too sweet. Let’s be real though I’ll take it any which way.
The idea of “taco night” isn’t something we practice; I know most of my friend’s families do but I’m pretty particular about my mixins when it comes to Mexican food and the concept just didn’t excite me enough to grab all the extra items at the store that I don’t typically have on hand (namely cilantro, scallions, avocado, and tortilla chips). You know what does excite me? NACHOS.
I read an article recently that recommended when going to a farmer’s market, do NOT bring a list. I’m a big time list girl for the normal grocery store but I realized I never have one with me on Saturday mornings. I buy whatever looks fresh or strikes my fancy most and then figure out how to cook it (or I talk to the farmers – they know what’s up).
We made a recipe very similar to this back in my high school kitchens – you could find it on this site but as I scanned the ingredients as written, I knew it needed some cleaning up. I swapped the white for brown rice, switched the method to be more “hands off”, and doubled the amount. This makes a great change-up dinner idea, and though it’s low on meat, I guarantee if you put a steaming bowl of anything topped generously with grated cheese and bacon in front of your meat-lovers, everything will be fine.
West Chester, PA is the greatest little town. Truly. Every fall we have a chili cook-off where for ten bucks you get a wristband and walk through the closed off streets, sampling chili in tiny cups and voting on your favorite batches. It’s grown in popularity so if you aren’t choosy, you’ll fill up too fast. The chili I never pass up, however, is the one with big chunks of steak.
I find so many parallels between Italian and Mexican food. You basically have a grain (pasta or tortilla), a tomato based sauce, veggies, meats, and a whole lot of cheese in every dish. To me, enchiladas are the Italian equivalent of manicotti – I know, this is not rocket science, it’s fairly obvious. Food makes me philosophical.
Fall sports are in preseason, the mall is filled with sleeves, and I actually saw one or two red leaves on the park trees. The change is undeniable. It can also present a sort of culinary limbo wherein you itch to make things with canned pumpkin but the farmer’s market is still stocked to the gills with fresh ‘maters. Every heard of a summer stew?
Sometimes with dinners I find myself in a rut of grilled/sautéed chicken or fish alongside veggies and some sort of grain. Healthy? Absolutely. Boring? Most definitely. That being said, these types of meals come together quickly and require little to no brain use. When variety is needed and I have a little bit of brain use available, sauce is always the answer!
Happy Father’s Day! I sent my husband golfing with his buddies and baby girl is sleeping – so here I am! Okay, you know I talk about plating – what goes with what is a big deal to me and I think the ability to pair well can be learned. With the flank steak tacos from last weekend, I found myself stumped for sides – I had some learnin’ to do.
Grilling. Grills. Are you a grill person? Do you and your significant other come up with cool marinades and sauces? Experiment with various cuts of meat and add things like wood chips and cedar planks? That’s nice for you. We don’t do so much grilling in my house. My husband, bless his heart, hasn’t quite gotten bit by the grilling bug. I for some reason think that grilling is a man’s job, so I haven’t looked into it too much either. Our grill sits neglected most of the time. Tear.
I don’t cook/eat beef very often, just ask my husband. If I tell him we are having red meat for dinner, his eyes light up like Christmas morning. It’s sad, really, poor guy. I SHOULD man up and seek out some grass-fed beef for dinner at least once a week. Why? It’s one of the best sources of iron, which is a mineral most women in their child-bearing years are lacking and missing it can cause weakness/exhaustion. It’s also chock-full of protein, B-vitamins and zinc. When cooked up with veggies and beans it’s an absolutely a-okay diet food!
There are so many reasons for fear and panic, but kitchen panic is by far the most unnecessary. One of my friends walked in the kitchen while I was cooking the jalapenos – she started coughing so much she had to leave. That’s called pepper air (well, that’s what I call it), and it’s most definitely due cause for kitchen panic, as it’s fair warning for kick-butt spiciness. I experienced said panic, which is ridiculous as I live within walking distance of like, fifty restaurants. There is no need to freak out, it’s just food. Turns out this pepper air was a boggart (Harry Potter reference – I’m about to finish book 4), and the burritos were declared delish by even my spice-shunning friends.