November 16, 2014

New Mexican Green Chile Stew

1 1/2 lbs. stew-cut pork or beef
12 oz. roasted Hatch green chiles, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
32 oz. beef stock
8 yukon potatoes, cubed
1 1/2 tsp. cumin
1/2 tsp. oregano
sea salt, black pepper & garlic salt to taste


Green Chile Stew is, as I'm sure any fellow New Mexican would tell you, an autumn flavor.  When I smell it it reminds me of styrofoam bowls heaping with potatoes, pork and chile carefully maneuvered into one's mouth with a plastic spoon while the many balloons of the Albuquerque Balloon Fiesta light up overhead at their nightly glowdeo. It's the perfect thing to eat or reheat as you try not to freeze on a crisp fall night.

Season the pork or beef with salt, garlic salt and pepper.  Saute the meat in a heavy drizzle of olive oil over medium heat until it begins to brown; about a minute on each side for beef and slightly longer for pork.

Drain the meat of extra oil and put it in the crock pot.  Add all other ingredients, making sure that there is liquid covering everything--top it off with extra broth or water if necessary. Cook the stew on high for 4 hours, until the meat is tender and the potatoes are cooked through.  Serve with a dollop of sour cream or plain full-fat greek yogurt.

November 9, 2014

Apricot Lamb Meatballs with Roast Cauliflower & Tahini Dressing

For the meatballs:
1 lb. ground lamb
1 clove garlic, minced
1 1/2 tbs. fresh mint, chopped
zest of 1 lemon
1/2 tsp. cinnamon
1 egg
1/4 c. diced dried apricots
sea salt & black pepper to taste
goat cheese
For the cauliflower:
1 head fresh cauliflower, chopped
1/4 c. olive oil
juice of 1 lemon
1 1/2 tbs. apple cider vinegar
1 tbs. tahini
1 tsp. honey
1 clove garlic, minced
sea salt & black pepper to taste


I can't claim too much credit for this recipe (the links to the originals are here and here) but I did tweak them slightly, and since I use this blog as my personal recipe box I had to post it to refer back to. The flavors in the meatballs are complemented really well by the tahini, and the dried apricots are perfect in the lamb.

Mix the meatball ingredients together and use a heaping spoonful of the mixture to form each one.  As you roll them fill each meatball with a small amount of goat cheese, making sure the meat covers the cheese center completely. Place in a cast-iron skillet. 

Toss the bite-sized cauliflower in a drizzle of olive oil and add sea salt and black pepper to taste.  Spread on a baking sheet and bake at 375° for 20 minutes.  Add the skillet of meatballs to the oven and bake for an additional 20 minutes.

Meanwhile, mix the 1/4 c. olive oil with the other dressing ingredients. Take the meatballs and cauliflower out of the oven, toss the cauliflower in the tahini dressing and serve.

September 1, 2014

Honey Soy Chicken & Spicy Zucchini Saute

For the zucchini:
2-3 zucchini, shredded
1/2 onion, diced
pinch garlic powder
1 jalapeno, minced
black pepper & sea salt to taste
For the chicken:
1 pkg. boneless skinless chicken thighs
sea salt & black pepper to taste
1 large pinch red pepper flakes
2 tbs. toasted sesame seeds
1/4 c. chicken broth
1.5 tbs. soy sauce
1.5 tbs. honey
1 tsp. fresh grated ginger
6 cloves garlic, minced


Rinse the chicken thighs, cut into large bite-sized pieces, and season with sea salt, black pepper and red pepper flakes. Heat a heavy drizzle of olive oil in a cast iron pan over medium-high heat; cook the chicken until lightly browned, about 5 minutes on each side. Remove from heat.

Meanwhile, preheat the oven to 375°. Use a fork to whisk the soy sauce, minced garlic, grated ginger, honey, wine and chicken broth together in a bowl. Add a touch more olive oil to the cast iron pan (a spray bottle works well, or swipe some butter around) to grease it, then pour the sauce over the chicken. Bake for 30 minutes.

While the chicken cooks, drizzle olive oil in a saucepan and heat to medium heat. Brown the diced onion for about 3 minutes, then add diced jalapeno and cook another 2 minutes.  Add all other saute ingredients and cook until zucchini is soft and the dish is fragrant.

Remove chicken from oven, mix with sesame seeds, and serve with the sauteed zucchini.

July 19, 2014

Cheesy Yogurt Chicken with Broccoli & Prosciutto

For the chicken:
5 chicken thigh fillets
1c. full-fat yogurt
1/2c. shredded parmesan
1 1/2tsp. seasoning mix (I used Weber Garlic & Herb Seasoning)
black pepper
For the broccoli:
1 head fresh broccoli (or 1 bag frozen, thawed)
olive oil
sea salt & black pepper
balsamic vinegar
~6 slices prosciutto



This is chicken for the supremely lazy, but it comes out so good and deceivingly fancy.  Often I'm not satisfied with how chicken turns out--either it turns out too dry or too rubbery--but in this the yogurt and cheese bake in the juices perfectly.  The broccoli recipe was not my invention and I didn't even tweak it, but unfortunately i cannot remember which blogger had the idea first. (If you know, please tell so I can give credit.)

Rinse the chicken breasts and place them in a thoroughly greased cast-iron skillet or pie pan.  Mix the yogurt, cheese and spices and pour over the chicken.  Bake at 375° for 45 minutes.

Meanwhile, toss the (thawed) broccoli with olive oil, salt and pepper.  Spread in a single layer on a baking sheet and roast with the baking chicken for 25-30 minutes.  As the broccoli is cooking, crisp the prosciutto in the toaster oven by toasting it at 400
° about 4 minutes on each side.  Let the prosciutto cool, then slice into small strips.  Toss the roasted broccoli with a heavy drizzle of balsamic vinegar, then mix in the prosciutto. Serve alongside the chicken.