As you guys have probably already noticed, me and my Dutch Oven are best friends! It seriously makes cooking easy and just so much tastier! I love whipping up dinner while my girls are napping and popping it in the oven, that way when it is dinner time I can just pop it right out and no sweat during the busy night time!
Lamb is one of my favorite proteins. I just love the flavor of it and my body literally craves it all of the time!!! I wanted to change things up from my typical lamb dishes (here and here) and braise some lamb in my dutch oven this time. Holy fabulous! The flavor is great and it’s definitely one I will continue to make in my kitchen! I hope you enjoy!
This was one of those creations based on things that I had in my fridge/pantry that was so delicious, I had to share! A nice, fresh, asian-y chicken salad that takes about 15-20 minutes from start to finish to throw together, I love it!
YUM. You guys have to make this recipe! There is just so much fun and flavor packed into one bowl here and I just can’t get enough! The inspiration from this recipe is from one of my favorite lunch spots right now, Verts Mediterranean Grill. If you guys have seen one of those pop up around you, you have to try it out! (They are expanding right now and if you don’t have one near you now, you’ll be seeing one in the near future.) I always get a salad topped with their Spicy Cilantro Sauce, Chicken, and tons of delicious, fresh veggies. Embarrassingly, I get this for lunch at least twice a week. It has completely replaced Chipotle in my life. Sorry, Chipotle…but we had a good run together. It’s time for me to move on. Vert’s is just so much fresher in my opinion.
Anyways, based on my Vert’s obsession, I had to recreate something similar in my own kitchen, because…well, I just had to. It is so fresh, full of flavor, and extremely satisfying. Give it a try, and give Vert’s a try, too! You’ll love both!
Side note: my “Spicy Cilantro Sauce” is not too spicy, it is very mild and most everyone can enjoy it, even non spicy food lovers. Vert’s Spicy Cilantro Sauce is VERY spicy, only add that to your dish if you are a spicy food lover like me!
Take a fork and stab all over your flank steak. Season both sides of it with kosher salt and pepper. Place it in a ziplock bag with 1/4 cup olive oil and 1/3 cup soy sauce. Shake it to combine well and allow it to marinade for at least 30 minutes at room temperature OR (preferably) place it in the fridge and let it marinade for a few hours or all day. Just be sure to take it out 30 minutes prior to grilling so that it cooks evenly.
Meanwhile, combine all "for the sauce" ingredients in a blender or food processor. Blend until smooth. Set Aside.
Grill or sear in a skillet to desired doneness over medium-high heat (we did ours about 5 minutes per side but yours will vary depending on the size and thickness of your steak and how you like yours cooked!) At the same time, Drizzle your corn with a little olive oil and rub so that it is evenly coated. Season lightly with salt and pepper--grill your ear of corn on all sides for about 2-3 minutes per side. Remove from grill and set the steak on a cutting board. Cover with foil and let it rest for a minute while you prepare your salad.
Using a knife, gently cut the corn kernals off of the ear of corn.
Amungst bowls, divide the greens, the corn, avocado, onions, tomato, and cucumber evenly.
Slice the flank steak very thinly against the grain and serve over the salad.
Drizzle all contents of the salad with the spicy cilantro sauce.
You either love or hate red onions and in our household, we really love them. Our newest obsession? To quickly pickle them like we did here and keep them in the fridge all week. They are SO good on Salads, tacos, burrito bowls, etc. Yum yum!
One of my all time favorite things in Texas is when Central Market and Whole Foods, my two favorite Grocery Stores, do their Hatch Chile Fests in the late summer/early fall! Every time, I grab about 4 containers of their mild, roasted hatch chiles. I toss them in a ziplock bag and keep them in the freezer. I use them on cold, rainy days in the fall to whip up this soup, which is one of my all time favorite things to eat and make in my kitchen!
Do yourself a solid and go buy some and make this stew for your family. And, learn from me, don’t ever buy the spicy green chiles. I love spicy food but OMG, I nearly had a heart attack when I made this stew with the spicy ones once. Yikes!
1.5 - 2 lbs. of Pork Tenderloin, cut into 1 inch cubes
1 white or yellow onion, diced large
1 red bell pepper, diced large
2 cloves garlic, minced
2 tbsp. olive oil
32 oz. chicken broth
14 oz. can diced tomato, no salt added
approximately 4 cups of roasted, peeled and chopped MILD hatch green chiles
1/2 tsp. ground cumin
3 medium-sized yukon gold potatoes, cut into 1 inch cubes
In a large pot or dutch oven, heat 2 tbsp. of olive oil over medium-high heat.
Add in the cubed pork, the diced onion, and the diced red bell pepper. Saute until the pork is no longer pink, about 10 minutes. Be sure and season your meat very well with kosher salt and pepper while you cook it.
Add in the minced garlic and cook 2 more minutes.
Reduce heat to low and pour in the broth, the diced tomatoes, and the cumin. Season once more, to taste, with salt and pepper.
You need to remove the skin and stem from the green chiles before you chop them. If you aren't familiar with them-- The skin is the black burnt looking stuff on the outside of the green chiles. To remove, grab the chile and hold it under running water, place fingers at the top of the chile and run your fingers down the chile multiple times until the skin is removed. Now cut off the stem and then chop the green chiles.
Add the chopped green chiles to the stew.
Cover, turn heat down to low or medium low, you want a very subtle simmer going, and let cook for 2 hours.
Add in your cubed potatoes, and let cook for about 45 more minutes, or until the potatoes are tender when you stab them with a fork.
Taste, add salt and pepper if needed. Serve and enjoy! (You can add 1 cup of frozen corn kernals if you are not Whole30. Just cook until defrosted, only takes a few minutes).
Optional garnish: fresh chopped cilantro, shredded cheddar cheese, a dollop of sour cream, cubed avocado.