Nov 222010
 

Pictures

The Many Ingredients

The Many Ingredients

Adding Carrots

Adding Carrots

Adding Potatoes

Adding Potatoes

Mixed Up

Mixed Up

Adding the Meat

Adding the Meat

A Layer of Meat

A Layer of Meat

Beef Broth

Beef Broth

Espresso Powder

Espresso Powder

Tomato Paste

Tomato Paste

Brown Sugar

Brown Sugar

Thyme

Thyme

Salt

Salt

Pepper

Pepper

Whisking it All Up

Whisking it All Up

All Whisked

All Whisked

Pouring Over The Meat

Pouring Over The Meat

Ready to Cook

Ready to Cook

My Plate All Cooked and Served Over Noodles

My Plate All Cooked and Served Over Noodles

Justin's More a Serve on the Side Type

Justin's More a Serve on the Side Type

Espresso Braised Beef

3 whole carrots, cut into 1-inch pieces
1/2 pound new potatoes, cut into chunks
1 1/2 pounds beef stew meat
2/3 cup beef broth
2 tablespoons tomato paste
1 tablespoon instant espresso coffee powder
1 teaspoon brown sugar
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper

In a 3-1/2- or 4-quart slow cooker, combine carrots, and potatoes. Top with beef. In a medium bowl, whisk together beef broth, tomato paste, espresso coffee powder, brown sugar, thyme, salt, and pepper. Pour over all in cooker.

Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Serve beef mixture over mashed potatoes or noddles. If desired, season with additional salt and coarsely ground black pepper.

Serves 4 – 6

NOTES- I was not that happy with this dish. I thought the thyme over powered all other seasoning, and I’m not that huge a thyme fan. I would maybe make it again only leaving out the thyme all together. I also would have thickened up the sauce, ┬áit was really soupy. That’s my 2 cents!

Original recipe found here.

Oct 192010
 

Pictures

Chili Ingredients

Chili Ingredients

Browning the Meat

Browning the Meat

Cooking the Onions

Cooking the Onions

Adding the Peppers

Adding the Peppers

More Peppers

More Peppers

Mixing it Up

Mixing it Up

Garlic

Garlic

Simmering with Beer

Simmering with Beer

Reduced

Reduced

Adding the Spices

Adding the Spices

Tomato Paste

Tomato Paste

Mixing

Mixing

All Mixed Up

All Mixed Up

Adding the Meat Back In

Adding the Meat Back In

Adding the Diced Tomatoes

Adding the Diced Tomatoes

Adding the Tomato Sauce

Adding the Tomato Sauce

Adding Beef Broth

Adding Beef Broth

Adding Black Beans

Adding Black Beans

All in the Pot

All in the Pot

Stirring

Stirring

Boiling

Boiling

For Thickening

For Thickening

Adding the Cornmeal to the Chili Broth

Adding the Cornmeal to the Chili Broth

Stirring

Stirring

Adding Back into the Pot

Adding Back into the Pot

Stirring it Up

Stirring it Up

Boiling Pot o' Chili

Boiling Pot o' Chili

Bowl o' Chili

Bowl o' Chili

Finishing Touches

Finishing Touches

Jenna’s Beef Chili

2 pounds beef stew meat
2 tablespoons canola oil
5 whole jalapenos, minced
2 whole habanero chile, minced
1 whole onion, chopped
1 whole bell pepper, chopped
8 cloves garlic, minced
1 12 ounce bottle beer
1 teaspoon cumin seeds, chopped
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 8 ounce can tomato paste
2 14 ounce cans diced tomatoes, undrained
1 8 ounce can tomato sauce
7 cups low sodium beef broth
2 15 ounce cans canned black beans, rinsed and drained
1/3 cup cornmeal

Heat a large pot over high heat. Add beef to pan; saute 5 to 10 minutes, turning to cook on all sides. Remove from pan.

Add oil to pan; swirl to coat. Add jalapenos, habeneros, onions, and bell pepper ;saute 8 minutes or until lightly browned, stirring occasionally.

Add garlic; saute 1 minutes, stirring constantly.

Stir in beer, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates, stirring occasionally.

Stir in spices and tomato paste. Cook 1 minutes, stirring frequently.

Add beef, diced tomatoes, tomato sauce, beef broth and beans; bring to a boil. Reduce heat and simmer 1 1/2 hours or until beef is tneder, stirring occasionally.

Remove 1/2 to 1 cup of liquid and mix in cornmeal. Return to pot and let cook for a t least 15 more minutes or until you are ready to eat.

NOTES- Usually I make this chili with chicken, but they had a good deal on stew meat at the market so I thought why not! I had not habaneros so I used extra jalapenos and added a few serranos for good measure. I like chili because you can just throw in anything you want and change it up as you see fit. This is a spicy chili. You have been warned!

Jul 252010
 

I know it sounds strange, but I assure you it’s very delicious!! I usually just throw this together but I tried to get measurements. Just remember to have fun with and add the spices and peppers as you feel are necessary. This also makes a LARGE amount. Feel free to cut in half.

Pictures

the Ingredients

the Ingredients

El Pato Jalapeno Salsa

El Pato Jalapeno Salsa

Tomato Sauce and Meat!

Tomato Sauce and Meat!

Seasoning

Seasoning

Chopped Peppers

Chopped Peppers

Second Layer of Meat

Second Layer of Meat

More Seasonings

More Seasonings

More Peppers

More Peppers

Jalapeno Salsa on Top

Jalapeno Salsa on Top

Shredding the Meat

Shredding the Meat

All Shredded

All Shredded

First Some Cheese

First Some Cheese

Stirring up the Meat

Stirring up the Meat

Then Some Meat

Then Some Meat

Lots of Meat!

Lots of Meat!

More Cheese

More Cheese

Ready to Eat!

Ready to Eat!

Mystery Burrito Meat

5 1/2 pounds beef eye round roast (any roast will work) ( I used 2 roasts)
10 jalapenos, diced
1 habenero, diced
1 8 ounce can El Pato Tomato Sauce (it’s spicier the regular tomato sauce)
1 8 ounce can El Pato Jalapeno Sauce
8 teaspoons cumin, divided
6 teaspoons chili powder, divided
2 teaspoons cayenne, divided
flour tortillas
cheese

Remove any access fat from the roast(s). Cut it into manageable large chunks.

Spray slow cooker with Pam. Pour tomato sauce into bottom of slow cooker. Add half the meat, half the spices and half the peppers. Repeat with remaining ingredients.

Cook on high for 8 hours. The meat should break up with tongs pretty easily. Fill you tortilla with meat, cheese and anything else you like.

You can also use the meat for nachos, quasadilla, taquitos, or really anything you want.

Jun 282010
 

This was SUPER EASY!!! Love it!!! I got the recipe from here.

the Ingredients

In the Crock Pot

Justin Cutting it Up

Ready to EAT!!

Chili Pot Roast

1 3 pound beef pot roast
1 1/2 cups beef broth
1 14.5 ounce can diced tomato, undrained
1 4 ounce can diced green chiles
1 teaspoon ancho chile powder
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
chopped fresh cilantro, optional

Combine all ingredients in slow cooker. Cover and cook on LOW for 8 to 10 hours. Serve with cooked potatoes and corn or other side vegetable. Garnish the roast with a little chopped fresh cilantro, if desired.

Like I said super easy and very good. Will make this again for sure.

Jun 272010
 

Tonight we ate curry. It was a new recipe and even though I added some cayennes (from my garden!) it was just kind of bland. The meat was very tender however!

the Ingredients

Adding the Onions and Cayennes

Curry Paste!!

Pre-Coconut Milk

All Ingredients Added

After Cooking for 90 mins.

Ready to Eat!

Coconut Beef Curry

1 1/2 pounds beef stew meat, cut into 1-inch pieces
2 tablespoons vegetable oil
1/2 teaspoon salt
1 whole onion, thinly sliced
3 whole cayenne pepper
1 tablespoon Thai red curry paste
1 13.5 ounce can coconut milk
1 cup water
4 sprigs fresh Thai or opal basil, thinly sliced

In Dutch oven, heat oil over medium-high heat until hot. Cook and stir beef in 2 batches; brown evenly. Return beef to pan. Season with salt. Add onion and cayennes and continue cooking 5 to 8 minutes or until onion is translucent; stir occasionally. Add curry paste and continue cooking 3 minutes; stir frequently.

Stir in coconut milk and water. Bring to a boil; reduce heat to low. Cover tightly and simmer 1-1/4 to 1 1/2 hours or until beef is tender.

Add basil sprigs and return mixture to a boil; remove from heat. Serve over rice. Garnish with thinly sliced basil, if desired.

Jun 112010
 

Tonight I made these kebobs. They were okay, kind of bland, but maybe that is just us!

The Ingredients

Marinading

Pre-Grilling

Dinner!!!

Hawaiian Kabobs

1/4 cup soy sauce
1/8 cup vegetable oil
1/2 tablespoon dark corn syrup
1 clove garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon ground ginger
1 1/4 pounds sirloin steak, cut in 1 1/2-inch pieces
1 1/2 whole green bell pepper, cut in 1 inch squares
1 pint cherry tomatoes

In large bowl combine soy sauce, oil, corn syrup, garlic, dry mustard, and ginger. Add meat; cover and refrigerate several hours or overnight. Drain meat, reserving marinade. Alternate meat, green pepper, and tomato on skewers. Grill over medium-hot coals till desired doneness. Baste the kabobs occasionally with reserved marinade.

Like I said kind of bland, but you live and learn!!! Recipe taken from here.