Carne Asada

One of the places Jeremiah and I eat out at a lot is Chipotle. On more than one occasion, we have tried to make our own at home. I also was telling Jeremiah about these amazing black beans and rice I had eaten at the Culinary Center of Kansas City. I was convinced they used chicken broth and I could try to replicate the flavor at home.

This was our attempt last week and trying to replicate both these tasty dishes. Although we thought the Carne Asada had really good flavor, making it along with rice, beans, guacamole, and Pico from scratch made quite a mess to clean-up. Sometimes, it’s just easier to go out and stand in line.

FullSizeRender (6)Carne Asade by Show Me the Yummy
2 lb. flank steak
1 tsp. paprika
1 tsp. cumin
1 tsp. chili powder
½ tsp. salt
½ tsp. pepper
1 tsp. onion powder
1 tsp. garlic powder
2 T. olive oil
¼ c. orange juice
¼ c. lime juice
¼ c. lemon juice
¼ c. soy sauce
2 T. white vinegar

In a small bowl, mix spices. Then, stir in oil. Rub half of mixture on each side of the steak. Mix together remaining ingredients. Spray Crockpot with nonstick spray. Pour in half of juice mixture. Place in steak and pour over with remaining juice. Cook on low for six hours.

Black Beans by Amber Bourek
8 oz. dry black beans
1 c. low sodium chicken stock
water
½ diced yellow onion
2 crushed garlic cloves
salt
1 tsp. paprika
1 tsp. cumin
1 tsp. chili powder

Rise black beans. For beans in sprayed Crockpot. Cover with 1 cup of chicken stock and enough water to cover by two inches. Add in onion, garlic, and seasonings. Cook on high for six – seven hours.

Note:

I put together a few recipes to make this dish. I cooked them for 4 hours. They were still a little hard so I kept cooking them. My husband thinks we should have soaked the beans for 24 hours and then they would have cooked in 3 ½ to 4 hours.

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Chicken Biryani

For a house warming gift, my boyfriend Jeremiah’s sister bought us a box of food from Hello Fresh. She was telling us about it a few months back because her mother-in-law had bought them some as a Christmas gift. If you aren’t familiar with it, they are one of those companies where they ship you all the ingredients to make a couple of recipes. The focus is on fresh ingredients.

With Hello Fresh, you can select from 2 or 4 servings. They have two boxes to chose from – regular or vegetarian. Each comes with three recipes and all the ingredients you need to prepare those recipes (except oil, salt, and pepper). Each of the three recipes comes in its own individual box. At the bottom of the large box is all the fresh meat. All the recipes have similar ingredients. That means sense from a cost prospective. They also work it so you can reuse ingredients like chicken stock concentrate to cook peas and make gravy. They are pretty simple recipes and often increase less common ingredients like ginger, golden raisins, and parsnips. All the recipes called frying the meat. Since this isn’t how we normally cook our meat, we modified this recipe by baking the chicken.

This particular recipe had fresh peas in it. I hate peas. Jeremiah asked if I wanted to not include them. They looked very fresh so I said we could include them. I decided if I hated them, I could always pick them out. That’s normally what I do with fried rice. To my surprise, I did not hate them in this recipe and ate all of them. I think the sweetness of the golden raisins helped. I’m sharing this recipe because it was the most complex and flavorful of the recipes we prepared. We kept the recipe because Jeremiah wants to make it again. Although this recipe was supposed to be just two servings, we ended up with a lot of extra rice. We ended up added preparing a little more roasted chicken breast and getting two more servings out of it. The leftovers were pretty good too.

If you would like to check them out for yourself, I did see a Groupon for them last week. I’m not sure if it is still available but I think you were able to get a two serving box of three recipes for $40 – or about $6.50 per serving.

Chicken BiryaniCrispy Chicken Biryani by Hello Fresh
2 Chicken Thighs (bone in, skin on)
¾ c. Basmati rice
4 oz. fresh peas
1 red onion
1 plum tomato
1 lime
1 jalapeno
1 ginger root
2 cloves of garlic
¼ oz. cilantro
1 oz. golden raisins
1 tsp. cumin
1 tsp. garam masala
1 packet of chicken stock concentrate
1 tsp. oil

Season the chicken with salt and pepper. Coat a pan with oil and cook chicken. Meanwhile, prep remaining ingredients. Dice the onion and tomato. Peel and grate the ginger. Mince the garlic. Cut jalapeno (remove seeds for less spice). Chop cilantro. Slice lime into wedges. Remove chicken from pan but leave the leave the oil in the pan. Add onion and jalapeno to pan. Cook for 4-5 minutes. Then, add garlic, ginger, garam masala, and cumin. Cook for an additional 1 to 2 minutes. Add tomato, rice, raisins, chicken stock, and 1 ¾ c. water to the pan. Season the pan with dash of salt and pepper. Bring to a simmer, cover, and cook for 12-14 minutes. Stir in peas. Cook uncovered for 3-5 additional minutes. Squeeze with a few lime wedges and sprinkle with cilantro. Serve with remaining lime wedges.

Turkey Chili

I helped my boyfriend make this recipe for a chili contest at work. I’m not going to lie, it did take over an hour to make with two of dicing and mixing. The fresh ingredients smelled every time you opened my door for the next few days.

Although the judges did not award him first prize, Jeremiah definitely won the people’s choice award coming home with an empty crockpot and lots of coworkers inquiring about the recipe.

Turkey ChiliTurkey Chili by Jeremiah Slater
1 T. olive oil
1 lb. lean ground turkey, cooked
2 cans white beans, undrained
½ c. white wine
½ c. chicken stock
2 jalapeno peppers, de-seeded
1 ½ c. chopped onion
3 garlic cloves
2 tsp. dried oregano
1 ½ tsp. ground cumin
½ tsp. ground ginger
1 bay leaf
1 ½ c. shredded Monterey Jack cheese
½ tsp. salt
½ tsp. black pepper
2 T. lime juice

Optional
Fresh basil
Fresh parsley
Fresh cilantro

Heat olive oil and cook onion is translucent. Stir in garlic, oregano, cumin, and ginger. Cook for 1 minute. Pour in chicken broth and white wine. Add bay leaf. Cook uncovered for 5-8 minutes to reduce. Stir in turkey, beans, and jalapeno. (Add in optional chopped fresh herbs.) Simmer uncovered for 10 minutes, stirring occasionally. Reduce to lowand beginning stirring in cheese a half cup at a time. Once melted, add salt and pepper. Remove from heat and add lime juice.

Cafe Rio

My ex P used to marinate and grill chicken for dinner most nights. He loved to serve it with black beans and rice. One of my favorite marinade he made was just Italian dressing and chicken breast. I don’t cook it very often at my house because grilling on my stove top is an invitation to set off my smoke detector before the chicken is cooked. I ran across this freezer to Crockpot recipe and decided to give it a try. It make be missing the grill marks but it taste the same.

I liked the recipe so much that I made it for both my mother and sister as freezer Christmas gifts. My mother tried it a few days ago and liked it too.

Italian_dressingCafe Rio Crockpot Chicken from Pinterest
3 chicken breast
1/4 of bottle of Italian dressing
1/2 packet of dry ranch dressing
1/4 c. water
1/4 T. minced garlic
1/4 T. chili powder
1/4 T. ground cumin

From freezer, thaw for one hour or run under warm water for 30 seconds. Cook on low for 4-6 hours.

Carli’s Chili

A few months ago, we did a soup fundraiser at our Komen office for Breast Cancer Awareness Month. My boss made this yummy chili recipe. I think the trick to the success of this recipe is beer, coffee, and brown sugar.

Komen staffChili by Carli Good
2 T. vegetable oil
2 onion, chopped
3 cloved garlic, minced
1 pound ground beef
3/4 pound beef sirloin cubed
1 can diced tomatoes
1 can of dark beer
1 c. strong brewed coffee
2 cans (6 oz.) tomato paste
1 can beef broth
1/2 c. brown sugar
3 1/2 T. chili powder
1 T. cumin seeds
1 T. unsweetened cocoa
1 tsp. oregano
1 tsp. cayenne pepper
1 tsp. coriander
1 tsp. salt
4 cans kidney beans
4 fresh hot chili peppers, seeded and chopped

Heat oil in a large sauce pan. Cook onion, garlic, ground beef and cubed sirloin in oil for 10 minutes. Mix in diced tomatoes with juice, beer, coffee, tomato paste, broth. Add seasonings, 2 cans of beans, and hot chile peppers. Reduce heat to low and simmer for 1 1/2 hours. Stir in 2 remaining cans of beans and simmer for another 30 minutes. (Copyright Allrecipes.com)

Notes: When I made it for myself, I replaced beef sirloin with ground beef. I added water in place of beer. I didn’t have any peppers so I omited them. I also used three cans of beans. I thought it still tasted good.

Bronco Buster

Anything with the word “buster” isn’t good. But I’m fairly certain the Bronco Buster recipe was one of the worst meals my elementary cafeteria ever concocted. For those of you who didn’t attend Wisner Pilger Elementary School, this recipe was a slice of white bread topped with cold cheddar cheese and kidney beans. It was truly nasty. Perhaps this was one of the reasons I have avoided chili my enter life.

A couple of weeks ago, I was at my sister’s house. Her friend Susan brought chili. I remember Steph (also not a chili fan) saying that Susan made great chili. In an effort to incorporate more veggies into my diet, I thought I would give it a try. Kidney beans are really high in fiber and low in fat. Plus, my vegetarian friends swear if I start eating more beans I’ll be less hungry eating more veggies and less sugar/fat. I have to say, Susan’s chili was pretty good –  I even had seconds. So it got me thinking, maybe I should make a chili recipe.

As someone who has never saved a chili recipe, I decided to pull out one of my home-cooking recipe books. I decided to turn to the Perfect 10 Cookbook as this lady assembled only her best recipes. Although I have to say this recipe isn’t bad, it did make me realize one other thing, chili has a very Mexican food taste. I’m not a huge fan of Mexican restaurants and I think it is because I like sweet over bitter taste. It makes total sense because I love fruit but don’t love the taste of veggies.

So for those of you who love chili, I hope you enjoy this recipe. Although I think I liked the leftovers better after they sat in the fridge for a few days, I think I’m does cooking chili for a really long time.

Cook-Off Chili by Debbie Kraft
1 lb. ground beef
1/2 an onion chopped
1 garlic clove, minced
1 can Bush’s Chili Beans (medium)
1/2 can Ro-Tel tomatoes
1/2 c. chicken broth
1/2 c. beef broth
1 small can tomato sauce
2-3 T. chili powder (I used Wildtree)
1 tsp. ground cumin
1/4 tsp. oregano
1/8 tsp. cinnamon
1/2 tsp. garlic salt
dash of seasoned salt
1/8 tsp. pepper
3 oz. shredded Monterey Jack and Cheddar cheese

In a large Dutch oven pot, brown beef, onion, and garlic. Drain grease. Sprinkle meat with all seasonings. Add chili beans, Ro-tel, tomato sauce, and broths. Stir well and simmer for 30 minutes. Add cheese and simmer another 5 minutes. Serve with crackers or Frito’s.