Monday, July 06, 2009

my facebook friends hate kale, so i made snap peas

I posed a question today on Facebook about dinner tonight, whether to saute the kale in the fridge or snap peas from the garden to go along with some pan roasted salmon. The snap peas won in a landslide, of the 4 people who responded anyway. I of course succumbed to the peer pressure and cooked up the peas along with the salmon, recipe follows.

Pan Roasted Salmon with snap peas and carrots

4 oz Salmon fillet
1 Tbsp Olive Oil
1 Tbsp butter
1 sprig thyme
1 medium carrot peeled and diced.
1 handful of snap peas from the garden (what you don't have a garden?) trimmed and rinsed

Heat a saute pan over medium heat for at least 5 minutes, add the oil
Season both sides of the fish with plenty of salt and pepper and put skin down in the pan, cook for 3-4 minutes until the fish releases from the pan easily.
Flip and cook on the other side for an additional 2-3 minutes.
Flip again, add the butter and put the thyme on the fish.
Baste the fish and herbs with the butter/oil for 2-3 additional minutes.
Blanch the carrots for 3 minutes and drain.
Add carrots and peas to the pan, cook for 2-3 additional minutes.

Serve with your favorite Pinot Noir and a hunk of bread.

Tuesday, May 05, 2009

Menu Time: Cinco de Mayo 2009

A belated menu this week and one full of old favorites. Who's got ideas for new recipes for me to try?

Grilled Lamb in Pita, Tomato Cucumber Yogurt Salad

Chicken Nachos

Rice and Beans, Spinach Salad

Steak with herb butter, Cucumber Tomato salad with vinaigrette

BBQ Pork Chops, Foil Potatoes

Chicken and green bean stir fry, veggie fried rice

Thursday, April 30, 2009

Recipe: Chicken Pot Pie

1 Chicken Breast (bone and skin on)
1 Medium Potato
2 Large Carrots
1/2 Cup Peas
1/2 Cup green beans
1/2 Cup Other veg as wanted
1 Tbsp Chopped Parsley
1 Tbsp Butter
1 Tbsp Flour
1 Cup Chicken Stock
1/2 Cup Milk
1 twig thyme
1 Pie Crust

  1. Preheat oven to 425
  2. Melt butter over medium heat
  3. Stir flour into butter and let the roux cook for 2-3 minutes until getting a good amount of color, be careful not to burn it
  4. Whisk in chicken stock and milk to eliminate lumps, add twig of thyme, salt and pepper to taste
  5. Poach the chicken breast in water or stock till cooked through, remove from heat and let cool, cut into large pieces
  6. Peal and cube the potato and carrot into 1/4 inch size pieces
  7. Simmer or microwave all veggies for a few minutes until just par cooked
  8. Put the bottom crust into a pie plate
  9. Put the chicken, veggies and gravy into the pie, top with the chopped parsley
  10. Put the top crust on and folder over the edges.
  11. Place some aluminum foil over the edges of the crust to prevent it from burning
  12. Bake for 40-50 minutes
Serves 4

Monday, April 27, 2009

Menu Time: April 27, 2009

What forgotten wonders lay waiting to be cooked in your freezer? Yesterday I found some meatballs, half a loaf of french bread, chicken breasts and a frozen pie crust. All of these find their way into dinners this week.

Chicken fried rice - this is turning into quite the staple around our house and is a great way to use up those random leftover bits of veg and meat from the previous week you just could not bear to throw out!

Open face meatball subs, Asparagus and peas with herb butter

Going to the baseball game, and it's $1 hot dog night, I'll let you guess what we're having. That's right, nachos, or maybe tacos before the game . . or a burrito from the guy outside the stadium . . or sushi on the way there . . so many choices . . struggling to choose . . must get back to blog post . .

Chicken Pot Pie and salad

Asparagus and ham frittata with oven roasted potatoes

Delivery Pizza night, everybody deserves a night off from the cooking after all

Tuesday, April 21, 2009

Menu Time: April 20, 2009

What a weekend, I was shoveling in the rain, and then it'll be 80 degrees this week . . ah Colorado. This week's menu reflects the varying weather, starting with a warm comfy meal and ending on a light note with plenty of grilling in between. Anybody who would like to come clean my grill is more than welcome . . otherwise I should probably do that this week, it's getting kinda dingy . . poor grill.

Lasagna, roasted cauliflower and broccoli

Beef Stew, Biscuits

Grilled Pork Chops, cous cous with grilled squash

Grilled Lime and chile chicken, rice, salad

Grilled Cheese and Zucchini soup


Wednesday, April 01, 2009

Menu Time March 31, 2009

April is just around the corner and spring is in the air . . . ok spring snow is in the air. Even so I can not wait to grill or have salads, cravings that are getting indulged some this week.

Skillet beef stroganoff, spinach salad with blood orange vinaigrette and candied walnuts

Chickpea curry, naan, cucumber yogurt salad

Grilled pork chops, oven fries, roasted Brussels sprouts

Chicken sausage and penne, zucchini soup

Sunday, March 29, 2009

Eggplant is the the kitchen's equivalent of Led Zepplin

I want to like eggplant . . I really do. In fact I've tried it a few different ways in the past year but still haven't found any recipe that makes me say . . now that was good eggplant! If it was a highly nutritious food I would find a way to sneak it in more but that's just not the case. So this past week we had some eggplant parm . . and it was OK, but not great. It is kinda like (brace yourself Caleb) my feeling toward Led Zepplin . . I want to like the music . . but I just don't.

So if anybody has a great eggplant recipe I need to try please shoot it my way, but in the meantime I won't be making any space for it in the garden, fridge or on the plate any time soon.

Besides eggplant we did have some tasty eats this week, here's a quick rundown from the week that was.

Steak, peas and carrots and scalloped potatoes (still too crunchy, i swear these take 2 hours to cook right).
Black Bean and rice enchiladas (totally making these again for the freezer)
Eggplant Parm and spaghetti (we've already discussed this . . no need to re-hash . . hm hashbrowns . . need to make breakfast soon)
Beef and Broc stirfry, fried rice ( I think i finally got the fried rice figured out, it was very tasty!)

A quick preview of this next week, Brussels Sprouts (they're only .99/pound at sunflower this week and every so tasty!) which are especially for Nate and Amy who said they aren't fans, I think we'll make believers out of them this week though.

Thursday, March 26, 2009

Spring snow anyone?

Seems like we've done this before . . . Was it a December . . maybe 2 years ago?

Crossing my fingers it's not as bad as 2003 when we had houseguests for 3 days in Laramie . . 3 houseguests . . in a 2 bedroom duplex . . it was . . . not awesome.

Wednesday, March 18, 2009

More pork shoulder

In the event you don't know how to prepare and/or shred a pork shoulder there's a great article on it on The Kitchn today.

On a totally different topic, who all ate corned beef and cabbage yesterday? Hopefully you adhered to the Twicebuzzed rules of St. Patty's day.

1. Never, ever, EVER eat corned beef at a restaurant on St. Patrick's day (this goes twice over for anywhere that doesn't have it on the menu the other 364 days of the year). Next year I might try corning my own.
2. Don't drink green beer, only Jello should be that color.
3. St. Patty's day is the absolute best day of the year to get a pint of Guinness since you know it'll be a relatively fresh keg.

Updated March 19, 2009:
Dinner was fantastic, as was the Guinness. More pork shoulder goodness on the foodie blogs today, this time with a mustard cream sauce.

Sunday, March 15, 2009

Aluminum Chef Results: Battle Pork Shoulder

I have been bested. More about that later.

This was the inaugural aluminum chef challenge, complete with trophy. After browsing the ads for a budget friendly ingredient we agreed upon pork shoulder, each doing 2 courses but not dessert. We settled upon a scoring method similar to that of popular cooking competitions, 5 points for plating, 5 points for originality, 10 points for taste, everyone would judge.

I started prep early Saturday morning by cutting a portion of my pork shoulder of for use in the appetizer and seasoning the remaining portion with salt and pepper. I was going to be preparing a pasta with pork ragu and so started the sauce early in the day by searing the pork shoulder, browning up some onion and garlic, deglazing with wine and then letting everything simmer together with a couple cans of tomatoes and herbs.

My appetizer was a ricotta pork meatball skewer with veggies and mozzarella balls. I chopped the pork shoulder and mixed it with some ground beef, ricotta, herbs, and other normal meatball fixings. These went into the oven to roast until browned and then covered with a few cups of tomato sauce and cook for two hours.

Curt prepared carnitas nachos and carnitas tacos. The pork was marinated in citrus and cola for a day before the cooking which leant it a very nice sweet and citrusy flavor that helped cut through the fatty pork. They were very tasty dishes.

At the end of the day I was beaten by one point and Curt took home the aluminum chef trophy for battle pork shoulder. There was some difficulty with the mozzarella balls not actually being skewered and falling off that may have cost me a point or two. Never fear, I will have my revenge!

So any suggestions on what future battles we can have?

Menu Time: March 15, 2009

I'm getting antsy to get things planted and this morning I'm looking around the web at some gardening sites. I was thinking about putting peas, lettuce and spinach into the ground today (reinforced by the fact that it'll be 70 the next 3 days) but the ever persistent threat of spring snow and frost in Colorado is keeping me in check. Speaking of green things . . . you better not be drinking green beer this week, have a Bass, Harp or Guinness, which I'll be having of course.

Sunday Lunch
Split Pea Soup

Sunday Dinner
Cabbage and orange salad, white bean soup, braised short ribs, polenta

Monday Dinner
Spaghetti and meatballs, sauted spinach

Tuesday Dinner
Dinner out with some friends/family

Wednesday Dinner
Red beans, sausage and rice, sauted zucchini

Thursday Dinner
Chicken tacos, green salad

Friday Dinner
Pizza Night!

Saturday Lunch
Leftover lettuce wraps

Saturday Dinner
Egg Drop Soup, edamame

Wednesday, March 04, 2009

It's like Family Fued but against ourselves . . in the kitchen

My folks are coming into town this weekend, yeah, to see us and my brother and sister-in-law. When more than 1 of us gets into the same room it pretty much means there is food around, and when it's more than 2 of us it can start to get fancy, some might even say sophisticated. Since I grew up with brothers, and only brothers, we tend to be a little competitive which is of course reaching its way into the kitchen.

This Saturday night there will be, to steal a line from my brother, an Aluminum Chef battle. It's aluminum because you know that other term is copyrighted and our culinary training consists of a Bittman book and Food Network.

We decided on a theme ingredient of pork shoulder* and will each do two courses. No dessert needs to be cooked so we don't have to worry about pork ice cream. So . . I'm soliciting ideas for what to make, I have a few things in mind but I'm always open to suggestion so comment away!

*If you live in the Denver metro area pork shoulder is only eighty-eight cents a pound at Safeway this week which is a mega good deal, go get some!

Tuesday, March 03, 2009

Menu Time: March 3, 2009

It feels like a short week this week as we are getting ready for my folks to come to town. My brother and are planning some festivities for dinner on Saturday, more to follow. This week's menu is all about using up leftovers from the weekend, all of which meant this week's grocery trip involved milk, yogurt, fruit, broccoli, 2 potatoes and an onion, that was it, amazing.

Pork chops, broccoli, cheesy mashed potatoes, salad and apple sauce.
(pork chops were in the freezer, broccoli was bought, leftover mashed potatoes from Saturday lunch, salad from Sunday dinner and apple sauce from my wife's root canal)

Turkey/ham/cheese wraps.
(we're meeting up with friends for a movie tonight and we're all bringing something to have a picnic, you have to take advantage of this 70 degree weather while it's here!)

Zucchini soup, BLTs

Hash, peas and carrots
(Leftover roast from Saturday lunch, hopefully this is a way to use up roast that we always seem to throw away . . )

Edamame, chicken fried rice, egg drop soup

I'll have an update on dinner Saturday later this week . . quick hint, there will be a theme ingredient and of course a challenge. This one will probably end up in more debate than the Chile cookoff from New Years Eve.

Sunday, March 01, 2009

Review: The Capital Grille Larimer Square

My wife and I had dinner last week at The Capital Grille in Larimer Square as part of Denver Restaurant week. This was our first visit to The Capital Grille and overall it was a great experience.

The atmosphere was upscale but not super high end, the bar was hopping when we came in, for a Monday night this place was jumping, no doubt due to the restaurant week specials

The staff was very knowledgeable and quick to help, no pressure to up sell us on anything. We told the server we were interested in a bottle of wine, Spanish, and that we were both having steak. She asked for a price range and gave us a great suggestion with information about both bottles. We went with the 2006 Juan Gil that was a little fruity and not too dry, a good match for our steaks.

1st course
I choose the mushroom soup, my wife the salad. The salad was great, well dressed and with blue cheese, nothing special. the mushroom soup was a little thin but not bad. I'd recomend going with the salad.

Main Course
The Capital Grille was doing the same variation of roast chicken, steak, salmon. I'd had salmon the night before, and we roast chicken at home all the time. That left us with the steak, two options, the Kona crusted Fillet with roasted shallot butter or the dry aged sirloin with au jus. I went with the Kona crusted fillet, medium rare. The sirloin was more my wife's speed, cooked to well done. We added a side of potatoes au gratin and nibbled at the bread basket and sipped our wine as we waited. Diner was out in a relatively quick time and done exactly as we had ordered. I did make the mental mistake of ordering a shade too rare and forgetting that you actually get what you want in a place like Capital Grille, still the steak was wonderful and went well with our wine. The side of potatoes was a nice large portion, great for two people, with a nice bread crumb topping and tasty cheese in every bite.

There was no choice on dessert with the restaurant week special, it was a caramel ice cream served with an almond biscotti and chocolate sauce to pour over the top. It was not a huge portion but after steak and potatoes all I want is something a little sweet to top off a great dinner.

This was our first go at restaurant week though we have been meaning to do it for a few years. We had a wonderful time and suggest anyone who missed it last week try the a restaurant that extended the offer into this week. You can find that list at

Monday, February 23, 2009

Menu time: February 22, 2009

Last week was a bit crazy for us so we never really got a menu made. The week consisted of a lot of soup as I was fighting off a cold and my lovely wife had a root canal (she's a trooper I swear I would have been crying on the couch all weekend). We did make some tasty rigatoni and meatballs last night and tried this orange/olive salad as a starter, it was most excellent and super easy to make.

Sunday Lunch
Ramen - not your normal out of the packet Ramen (OK it was but we ditched the "flavor" packet) but a spiced up version with bamboo shoots, shitakes and Sriracha.

Sunday Dinner
Oven roasted pork chops and salmon, cous cous, oven roasted green beans and shallots

Dinner out for Denver Restaurant week (The Capital Grille)

Chicken enchiladas, rice and beans

Stuffed baked potatoes, spinach salad

Veggie barley soup and grilled cheese

Beef Schnitzel, butter noodles and Brussels sprouts

Denver Restaurant Week 2009

I'm finishing up this week's menu post but wanted to make sure everyone knows that this week is Denver Restaurant Week in the metro area. Participating restaurants are offering dinner for 2 for a fixed price of 52.80 (or 26.40 for a single), most restaurants offer a special 52.80 menu this week and a few offer the entire normal menu plus some add-ons. Tonight we'll be seeing what The Capital Grille has to offer, we have high hopes considering all the good press this place gets.

If you can not get out and about this week quite a few restaurants have extended the offer through the first week of March. I would love to hear where other folks are going and how their experience was.

Monday, February 16, 2009

How to eat like a President

Found this on ehow today over lunch. I find it interesting that George preferred soups and fish, probably because they were easiest to eat and required little chewing seeing as he ended up with those infamous wooden teeth.

Happy Presidents Day!

Wednesday, February 11, 2009

Menu Time: February 11, 2009

Still clearing out the beef from the freezer this week and looking forward to summer with some tacos and an eggplant salad. Enjoy!

Fish or chicken, pasta w/ cauliflower, salad

Roasted eggplant, tomato, olive and goat cheese salad. Pita bread on the side.

Pork tacos, refried beans, chips and salsa

Dinner out with friends!

Beef and broccoli, fried rice, edamame

Ham and eggs, fruit and yogurt

Recipe: Pork Chops

Everybody already knows how to make pork chops right? Sure . . . but are you happy with them? Are the moist and flavorful or dried out and bland? I can not guarantee success with this method but it hasn't failed me yet so here's our general "method" for cooking chops. It might not seem like this is worth the extra time but believe me it makes a world of difference.

1 Tbsp Salt
1 Tbsp Brown Sugar
Couple grinds of black pepper
Ice Cubes
Two 1 inch think chops

Put salt, sugar and pepper into a microwave safe container big enough to hold the chops.
Add water to fill up the container about 1/4 full.
Microwave the brine for 1 to 2 minutes stirring halfway through, this helps speed up the dissolving of the salt and sugar.
Add ice cubes to fill the container about 3/4's full, pop on the lid and give it all a shake to cool down the brine.
Add the chops and stash in the fridge for 4-24 hours.
The chops will discolor slightly in the brine but this has no effect on the flavor.
You can transfer the chops to a marinade or not and then broil, pan fry, grill or otherwise cook these chops how you see fit.

Wednesday, February 04, 2009

Menu Time: February 4, 2009

Did you know that February is national hot breakfast month? Yeah me neither . . and now on a completely different subject! Dinner this week!

This week and next we're a little heavy on the beef in the menu to try to use up the rest of our quarter cow from last year. We're getting this year's delivery early (next weekend!) so it's time to eat it up or share the love, Curt you already got some, no cow for you!

Ate out with my wife's family

Grilled cheese and some quick noodle soup out of turkey stock, egg noodles and some frozen peas (we hadn't been to the store yet for the week . . )

Steak sandwich (mine will have peppers and onions) with leftover steak from Super Bowl quesadillas, oven fries, grilled asparagus

Pork chops, rice pilaf, salad, roasted cauliflower

Steak, grilled polenta, steamed broccoli

Sunday, February 01, 2009

Black beans with bacon

Rice and beans are a staple around our house, adding a bit of bacon adds a nice bit of flavor and the result is much better than just microwaved beans. Given enough time you could cook dried beans and use them but canned is good for getting this on the table in 20 minutes or less.


1 16oz can of black beans
2 slices of bacon cut into matchsticks
1 shallot diced
1/4 teaspoon cumin
salt and pepper to taste


Fry the bacon in a bit of olive oil until just crisp, remove from the pan to drain
Fry the shallot in 1 tbsp of rendered bacon fat
Add the black beans cumin and pepper (there's probably enough salt from the bacon). Let simmer for 15-20 minutes.
Stir the bacon back in before serving.

Serve with rice.

Wednesday, January 28, 2009

Super Bowl Snacks!

It's super bowl week, which means we're having nachos on Sunday! Nachos and chili are the things that immediately come to mind when I think super bowl, what about you? What are your favorite game time foods?


We're making steak quesadillas to take to my brother's place along with beer for the game, he's providing guac and bean dip. We always seem to end up on a Mexican theme for the game, maybe it's a regional thing?

Menu Time: January 26, 2009

Pretty pedestrian this week but with a hectic work schedule simple is good;

Black Beans with Bacon, Rice, Shredded Cabbage salad with blood orange vinnegrette

Split Pea Soup

Leftovers (gotta clean out the fridge too . . i think there's a gremlin living in there)

Meatloaf and Mac n Cheese

Dinner out with some friends

Sunday, January 25, 2009

Recipe: Sweet pea pesto

I adapted this from a recipe I found at "Cooking with Amy". It is super easy and super cheap, even with the Parmesan.

2 cloves garlic minced
1 Tbsp Olive Oil
1 Cup frozen peas
1 hand full of fresh basil chopped roughly
8oz pasta, any kind really will do
1 Cup reserved pasta water

Cook the pasta per the directions on the box, drain reserving 1 cup of pasta water
Heat the olive oil over medium heat in a large skillet
Add the garlic to the pan
When you start to smell the garlic add the peas
Add a little water and cover the skillet and cook till the peas are heated through
Remove the lid and allow the water to cook off
Transfer the peas to a blender or a bowl if using a stick blender.
Add the basil and blend the peas till smooth, add pasta water as necessary to get the consistency you want
Toss the pesto and pasta together, sprinkle the parm over and serve.

Tuesday, January 20, 2009

Guest Post: Jack's Mild Turkey Sausage Chili

Jack has been asked a few times for his chili recipe and asked if I'd be willing to post it. I said of course, I'm always looking for a new chili recipe to try. I like the look of this recipe because it has corn in it, always a good thing in chili. Enjoy.


1 pack of Hot Italian Turkey Sausage (about 5 sausages)
1 15 oz can of black beans
1 15 oz can of pinto beans
1 28 oz can of diced tomatoes
1 4 oz can of diced green chilis
1 green pepper
1/2 white onion
1 cup frozen corn
3 cloves of garlic
1 tbsp paprika (preferably a smoked paprika)
1 tsp cumin
1 tsp cayenne pepper powder


Pan cook the sausages on med-high for about 7 min on each side, or whatever it takes to get the juice to leak out and brown up really nice. While those are cooking you can throw everything else in a crock pot. Dice up the green pepper in chunks that are just a bit bigger than a bean then throw it in the crockpot and turn the crockpot on low. You could dice the 1/2 onion in the same way, but I like to stick in the the food processor and it comes out as a consistency somewhere between baby food and a very fine dice. Throw the onion in the crockpot. Smash the garlic in a press and throw that in. Mostly drain the 2 cans of beans and throw those in the crockpot. Throw the tomatoes, corn and green chilies in. I suggest using the frozen corn in a bag as opposed to any canned corn because the canned corn is very sweet.

Now the sausages should be done (you did watch them and flip them when appropriate right?). Pull the sausages off the hot burner and let them cool. Put your spices in the crockpot and mix well. Now clean up all of your mess while the sausages cool. When you have nothing else left to clean see if the sausages are cool enough to handle, you want to cut each one in half length wise then cut them up width wise so that the chunks are about as wide as a bean. Dump these into the crockpot as you go. Cover and cook for a long time. I've done this on the fast cook setting (higher heat for 4 hours) and it came out fine, but I would suggest doing it for 6.

For extra credit when your chili is done but the crock pot is still on the "warm" setting, sprinkle in about a tablespoon of Masa flour. This will thicken it up a bit and give it a very good taste that nobody will be able to identify.

Now comes your most important decision: how to serve it. While the chili tastes great alone, it is meant to be poured on top of something. I usually pour it on top of Basmati rice. Delicious alternatives are a baked potato, crunched up Fritos, or oyster crackers. Customization options are to sprinkle on some grated cheese, diced red onion, or finely diced chives.

Sunday, January 18, 2009

Menu Time: January 18, 2009

Oven roasted chicken breasts, sweet pea pesto and pasta

Grilled Cheese and squash soup

Veggie stir-fry

Dinner out

Pork Chops, cous cous and pan roasted brussel sprouts

Chicken stew and biscuits

It's gonna be beef and potatoes but the specifics haven't been figured yet ;)

Tuesday, January 13, 2009

No Menu Time this week

We're out and about the second half of the week so the cooking is limited at the homestead this week, mostly clearing leftovers outta the fridge/freezer and taking advantage of some gift cards.

In the meanwhile compare what you keep in your pantry and freezer to what some well respected food authors think you should be keeping.

Mark Bittman - The Latest Must-Haves for the Pantry
We've switched over to mostly making vinaigrette on an as needed basis over the course of the last year and while we are not growing herbs indoors, yet, we will have a fresh herbs at our fingertips once the garden goes in this spring. This year I'm trying to make the switch to more whole grains (damn you quinoa I will make you correctly!) and dried beans.

Michael Ruhlman - The Freezer Pantry
Stock, Stock and more Stock is already in our freezer, and of course bacon! One comment I especially loved was to freeze cookie dough already portioned, that would save us from having to thaw it out 12 hours before we want cookies, brilliant!

Monday, January 12, 2009

Commuting is fun, as long as you have an iPod

How long did your commute take today?

If you drive more than half a mile in the Denver metro area I bet it was twice as long as normal? This was the traffic map at 9:40am . . . ugh. Can't wait for that commute home!

Saturday, January 10, 2009

Recipe: Vegetable Barley Soup


2 quarts chicken stock or vegetable broth or water
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes with juice
1 zucchini, chopped
1 (15 ounce) can garbanzo beans, drained
1 cup cauliflower
1 onion, chopped
3 bay leaves
2 cloves garlic, diced
1 tablespoon parsley, chapped
1 teaspoon paprika
1 teaspoon Worcestershire sauce


Saute onion, celery and carrot in 1 tablespoon olive oil and a teaspoon of salt.
Add the remaining ingredients to the pot and bring to a boil for 2 minutes
Turn down to medium heat and let simmer for 45 minutes or until barley is tender

Sunday, January 04, 2009

Menu Time: January 4, 2009

Vegetable barley soup, biscuits

Hamburger steaks, potato gratin, broccoli

Leftovers - aka variations on turkey

Pork Chop (for the non fish eating wife), Salmon (for me), cous cous, sauted squash

Spinach frittata, oven fries

Soupy pinto beans, rice, cucumber/yogurt salad

Beef pot roast in crock pot

Recipe: Twice Buzzed Chili

It was a tie in the great Chili cook off of 2008. I'll leave it to Curt to post his recipe, if his site is back up soon. This chile is pretty thick, just the way I like it, and makes a great dip for chips. We serve it with homemade tortillas, sour cream and cheese. It makes up a good amount but freezes well for lunches later.

1 lb ground beef
1 lb Italian sausage
1 onion diced
1 green pepper diced
3 cloves garlic diced
Roasted Chiles to taste, diced (I use 3 or 4 Roasted New Mexico Chiles
2 cans chili beans
1 can tomatoes
1 can corn
1 bottle beer

Sweat the onion, green pepper and garlic in a little oil with salt and pepper for 10 minutes, add the chiles in the last 2 minutes. Remove veggies from the pan to the crock pot.
Brown the beef and sausage in the skillet until no longer pink, move to the crock pot.
Add chile powder, cumin, oregano, etc. to taste to the crock pot and stir.
Dump all the canned ingredients and beer into the crock pot, cook for at least 8 hours.