By the time you read this blog post the current events of today will have passed, It’s the San Francisco Giants home game opener this afternoon and as a California native I’m cheering my team on! I thought it only fitting to cook up a meal that just screams sports, so what else than…CHILI! This chili recipe has been a long time staple of mine. I love making chili because it’s such a forgiving dish. You can play around with the ingredients and the end result comes out great every time. I have mentioned before that I have a diverse meat selection at my disposal so for tonight’s chili I used a combination of Venison, Buffalo, Beef and Pork. I don’t usually have a lot of buffalo lying around but my husband picked it up at a local butcher shop and I figured tonight’s chili was a great use for it. I was a little skeptical that the buffalo would have some strange flavor that I wasn’t going to like but as always this chili turned out great. Absolutely any combination of meat works for this recipe. [Read more...]
As promised, here is my recipe for Chili Colorado. I would suggest this recipe as a great weekend project as it was a bit more time consuming then my usual recipes. I like quick and easy meals but a dish like this warrants a little bit of extra love and care. I suggest doubling this recipe if you want a lot of leftovers, especially if you have a larger family. We demolished this Chili Colorado on the night we made it and there was only enough leftovers for one person the next day. John snuck the rest out of the house before I could tackle him and keep it for myself. [Read more...]
Before we get to the food, here’s a bit of fun trivia about this years super bowl! Aaron Rodgers, quarterback for the Green Bay Packers is a Chico, CA native. Yup, born and raised right here in my home town. Pretty cool considering how freaking hard it is to get in the NFL! So yes, we will be cheering on the Packers in hopes to see a hometown super star bring back the win.
Weekends are perfect for making a big pot of something delicious…. Today we made Chile Verde and while it slowly simmered on the stove top we walked the dogs in the park and also ran a few errands around town. The end result of our long wait for dinner was melt in your mouth, scrumptious, and subtly spicy homemade chile verde – to die for!!! [Read more...]
I must say, this soup was a huge success! So good in fact that the leftovers I imagined enjoying today were gone in a flash as I watched the last bits of soup being scraped from the bottom of the pot. I’m not sure what the heck I’m going to do as my boys continue to grow, and eat, and eat, and grow and holy cow – it’s crazy how much food these creatures consume! If I had a dollar for every time I heard the words, “I’m hungry” well – you get the picture. So, the moral of the story is, if you have as many hungry mouths to feed as I do, or if you make this over the weekend and want plenty of leftovers to get you through another busy week, double this recipe!!
Also, stay tuned for my next blog which will feature an entire paleo Thanksgiving meal plan! In the spirit of the holidays, check out this blog from Cavegirl Cafe – a great reminder that it’s time to start getting ready for the season!
If you haven’t noticed, I have a crock pot obsession. I work 4 evenings a week, two of these evenings we have our awesome, amazing, CrossFitter babysitter Joye over to watch the boys while John and I are working/training. Most of these evenings I have dinner waiting for the boys and Joye, thanks to my beloved crock pot. Last night I made a whole frickin’ chicken in my crock pot. Here’s how you do it: rinse the whole chicken under cool water (preferably a free range chicken) and place breast side down in crock pot. sprinkle the whole thing with a little sea salt and then generously rub the entire bird with curry powder, turmeric, garlic powder, and paprika. Pour in a couple inches of chicken broth and cook on high for 2 -3 hours. Add 1-2 cans of coconut milk and add around and on top of the chicken 1 head of chopped cauliflower. I used the already chopped cauliflower from TJ’s. Cook on low until the chicken falls from the bone. I ate this again for lunch today and it was even better! Tonight we had no-bean chilli: In a big pot saute chopped celery, onions, and carrots in a bunch of olive oil. Add whatever gluten free italian sausage you have, I used mild italian pork sausage. Then add 3 lbs of grassfed ground beef (or less if you have less to feed but this freezes real well so I recommend to make a bunch to save for later). Season the meat as it cooks with a little sea salt, a bunch of chilli powder, cumin, a little cayene, black pepper, and garlic powder. Add one 16 ounce can of diced tomatoes, juice and all, and simmer for about 40-45 minutes. I also pressure cooked some butternut squash to go along with it. Two great dinners with leftovers for lunches, can’t beat that!!