We’re going to be participating in a chili cook-off at the beginning of October, so we decided to fine tune our chili recipe. We’re fans of Texas-style chili, which means no beans, but plenty of beef. We made our own chili powder from dried red chiles, added onion, jalapenos and a dark beer, then simmered. The end result was outstanding. We’re ready for October! Continue reading “Chili”
Category: Main Courses
Green Chile Cheeseburgers and Sweet Potato Fries
Green chiles make everything just a little better. We watched a program on the Food Network last week featuring green chile cheeseburgers and were inspired to try these on our own grill. So amazing. We decided to pair our southwest cheeseburgers with a healthier version of french fries — sweet potatoes pan roasted on the grill. A delicious late summer meal! Continue reading “Green Chile Cheeseburgers and Sweet Potato Fries”
Green Chile Turkey Enchiladas
This week, we used the leftover turkey from our August Turkey Dinner to make Green Chile Turkey Enchiladas. You can also use leftover chicken or pork in these enchiladas, which are a great way to turn leftovers into a completely different dish. They are really simple to make and we love them as a Tex-Mex version of comfort food. Continue reading “Green Chile Turkey Enchiladas”
Shrimp Fra Diavolo
“Fra Diavolo” is Italian for “brother devil,” and Dan and I are each blessed with two devil brothers (love you guys!). We serve this spicy shrimp over pasta, usually with a simple salad as a side dish. It is spicy, but also tangy and delicious. This dish uses only a few ingredients (most of which you may already have in your pantry), is easy to cook during the week and tastes like a dish you would be happy to eat in a restaurant. Continue reading “Shrimp Fra Diavolo”
Roasted Turkey Breasts
Today we were in the mood for a turkey dinner, in memory of a much-loved one who thought that there was not much better than a roasted turkey — any time, anywhere. Because we were cooking for just the two of us, we roasted a bone-in turkey breast and made gravy while the turkey rested. We served the the turkey with butternut squash, smashed potatoes, and steamed green beans. Continue reading “Roasted Turkey Breasts”
Grilled Veggie Pizza
We are always trying to figure out ways to eat more healthy, including trying to cook at least one vegetarian meal per week. While Dan was initially not a huge fan of the veggie plan, he is starting to come around, thanks mostly to some delicious vegetarian recipes we have found. This grilled veggie pizza recipe is from Weber’s Big Book of Grilling and contains roasted peppers, sauteed mushrooms and pesto sauce made from arugula. Continue reading “Grilled Veggie Pizza”
Asian Pork Tenderloin
Pork tenderloin is often overlooked as an entree, but it is a fairly lean protein that can be flavored with delicious sauces, and it cooks easily on the grill. On this night, we marinated two pork tenderloins in some Asian condiments — primarily soy sauce and black bean paste — then grilled it until it was cooked through but still juicy. Continue reading “Asian Pork Tenderloin”
BBQ Game Hen
Nearly everyone loves grilled chicken slathered with BBQ sauce, and this weekend we kicked-up a classic by barbecuing a few game hens on the grill. Continue reading “BBQ Game Hen”
Tortellini Soup
Tortellini Soup is a quick weeknight meal containing spinach (barely wilted) and tortellini (hence the name). The recipe uses store-bought chicken broth, but the flavor is punched up with sauteed onions, mushrooms and spices. This soup tastes like it has cooked all afternoon, but it takes less than an hour to prepare. Continue reading “Tortellini Soup”
Spicy Garlic Shrimp
We’re big fans of using frozen, uncooked shrimp for most of our shrimp dishes. They keep in the freezer for a long time and can be thawed and cooked quickly and easily. We usually buy extra large or jumbo sized shrimp (16-20 per pound), but they come in other sizes as well (just keep in mind that the smaller sizes take more time to peel). Tonight we made a quick marinade using garlic, spicy chili paste and lemon, and grilled the shrimp on skewers. Continue reading “Spicy Garlic Shrimp”