It's officialy been a year since we have moved into our new home!
(the photo was VERY difficult to take)
Monday, September 27, 2010
Saturday, September 25, 2010
Tailgate Time!
Steak Fajita Chili
Ingredients
1 1/4 cups canola oil
2 pounds boneless beef short ribs
Kosher salt and freshly ground pepper
10 cups low-sodium beef broth
1 small onion, finely diced
1 red or green bell pepper, chopped
1 1/2 tablespoons ground cumin
2 tablespoons hot chili powder
1 1/2 tablespoons chopped fresh oregano
3/4 cup all-purpose flour
1 15-ounce can cannellini beans, drained and rinsed
Guacamole, sour cream, taco-blend cheese and fried tortilla strips, for garnish
Directions
Heat 1/4 cup canola oil in a large soup pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper and sear until golden brown, 3 to 4 minutes per side. Transfer the meat to another large pot (set the first pot aside) and add the broth. Cover and cook until tender, about 1 hour 30 minutes.
Meanwhile, heat the remaining 1 cup oil in the reserved pot over medium heat. Add the onion, bell pepper, cumin, chili powder, oregano, flour, 1 tablespoon pepper, and salt to taste. Cook, stirring, until the flour is smooth, 3 to 4 minutes. Remove from the heat and set aside until the meat is done.
Transfer the short ribs to a cutting board; cover the broth and set aside. Let the meat cool slightly, then cut into chunks. Place the pot with the vegetables over medium-high heat. Slowly add the warm broth and whisk until smooth. Stir in the chopped short ribs and the beans, bring to a simmer and cook until thickened, about 15 minutes. Ladle into bowls and garnish with guacamole, sour cream, cheese and fried tortilla strips, for a little extra crunch.
1 1/4 cups canola oil
2 pounds boneless beef short ribs
Kosher salt and freshly ground pepper
10 cups low-sodium beef broth
1 small onion, finely diced
1 red or green bell pepper, chopped
1 1/2 tablespoons ground cumin
2 tablespoons hot chili powder
1 1/2 tablespoons chopped fresh oregano
3/4 cup all-purpose flour
1 15-ounce can cannellini beans, drained and rinsed
Guacamole, sour cream, taco-blend cheese and fried tortilla strips, for garnish
Directions
Heat 1/4 cup canola oil in a large soup pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper and sear until golden brown, 3 to 4 minutes per side. Transfer the meat to another large pot (set the first pot aside) and add the broth. Cover and cook until tender, about 1 hour 30 minutes.
Meanwhile, heat the remaining 1 cup oil in the reserved pot over medium heat. Add the onion, bell pepper, cumin, chili powder, oregano, flour, 1 tablespoon pepper, and salt to taste. Cook, stirring, until the flour is smooth, 3 to 4 minutes. Remove from the heat and set aside until the meat is done.
Transfer the short ribs to a cutting board; cover the broth and set aside. Let the meat cool slightly, then cut into chunks. Place the pot with the vegetables over medium-high heat. Slowly add the warm broth and whisk until smooth. Stir in the chopped short ribs and the beans, bring to a simmer and cook until thickened, about 15 minutes. Ladle into bowls and garnish with guacamole, sour cream, cheese and fried tortilla strips, for a little extra crunch.
Wednesday, September 22, 2010
Released.
Jack was released yesterday at 1:22 p.m. He has no diagnosis, but is feeling better and having barely and diarrhea. Just keep praying guys! Thanks.
Sunday, September 19, 2010
Sunday, September 5, 2010
Recipe!
Banana Chocolate Marble Bread
Ingredients
Unsalted butter for pan
1 1/2 cups plus 2 tablespoons unbleached all-purpose flour plus more for pan
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon kosher salt
1 cup plus 2 tablespoons sugar
2 large eggs
1/2 cup vegetable oil
1 1/2 cups coarsely mashed very ripe bananas (3 large)
2 tablespoons sour cream
1 teaspoon pure vanilla extract
1/4 cup Dutch process cocoa powder
1/4 cup boiling water
1 1/2 cups plus 2 tablespoons unbleached all-purpose flour plus more for pan
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon kosher salt
1 cup plus 2 tablespoons sugar
2 large eggs
1/2 cup vegetable oil
1 1/2 cups coarsely mashed very ripe bananas (3 large)
2 tablespoons sour cream
1 teaspoon pure vanilla extract
1/4 cup Dutch process cocoa powder
1/4 cup boiling water
Directions
Preheat oven to 350°F with rack in middle. Generously butter a (9- by 5- by 3-inch) metal loaf pan, then dust with flour, knocking out excess.
In a bowl, whisk together flour, baking soda, cinnamon and salt.
In bowl of electric mixer fitted with the paddle attachment, beat sugar and eggs on medium-high speed until very thick and pale, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing until incorporated, then mix in bananas, sour cream, and vanilla. Remove bowl from mixer and fold in flour mixture.
Transfer one-third of the batter to a medium bowl; set aside. Spoon the remaining batter into prepared pan.
In a small bowl, whisk together cocoa powder and the boiling water until smooth; stir cocoa mixture into reserved batter until well combined. Spoon chocolate batter over batter in pan to cover, then, to create marbling, run a table knife through the batters in a swirling motion, swirling batter from underneath to top and vice versa (do not over-swirl or the batters will combine and you won’t see the marbling pattern). Bake for 50 minutes, then tent loaf with foil and continue to bake until a wooden pick or skewer comes out clean, 15 to 25 minutes more.
Cool loaf in pan on wire rack for 10 minutes, then turn out onto rack. Turn loaf right side up and cool complete
Preheat oven to 350°F with rack in middle. Generously butter a (9- by 5- by 3-inch) metal loaf pan, then dust with flour, knocking out excess.
In a bowl, whisk together flour, baking soda, cinnamon and salt.
In bowl of electric mixer fitted with the paddle attachment, beat sugar and eggs on medium-high speed until very thick and pale, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing until incorporated, then mix in bananas, sour cream, and vanilla. Remove bowl from mixer and fold in flour mixture.
Transfer one-third of the batter to a medium bowl; set aside. Spoon the remaining batter into prepared pan.
In a small bowl, whisk together cocoa powder and the boiling water until smooth; stir cocoa mixture into reserved batter until well combined. Spoon chocolate batter over batter in pan to cover, then, to create marbling, run a table knife through the batters in a swirling motion, swirling batter from underneath to top and vice versa (do not over-swirl or the batters will combine and you won’t see the marbling pattern). Bake for 50 minutes, then tent loaf with foil and continue to bake until a wooden pick or skewer comes out clean, 15 to 25 minutes more.
Cool loaf in pan on wire rack for 10 minutes, then turn out onto rack. Turn loaf right side up and cool complete
Enjoy guys!
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