Colorado Burritos

I picked up the strangest magazine. It is printed by Darigold and I have only seen it once before it's called Fresh: From our farms to your table. I was flipping through it and found this chili Colorado recipe and it looked yummy. The funny part is that it suggested using darigold sour cream on top but I didn't have any, so went without.  Just to warn you this takes a long time to cook, so plan this one out or cook the meat one night and prepare the rest the next night- that's what I did. And yes I did have all the spices, sub if you need to.  I suggest reading the recipe through- as any cook should know what they are getting themselves into.
without delay Chili Colorado:

1 pound boneless beef chuck steak or roast cut into 2 inch cubes
1 TBS dried chili powder
1 tsp dried oregano
1 tsp ground cumin
1 TBS red pepper flakes- ancho or chipoltie
1 tsp sugar
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne powder
1 tsp black pepper
1/2 tsp white pepper
2 TBS vegetable oil

Preheat the oven to 325*- prepare a large covered casserole dish by spraying with nonstick spray
- Combine the cubed beef with all the spices above.  In a large skillet heat the oil on medium heat, add half the beef and brown on all sides, remove then repeat with the other half of beef.  Set all beef aside.

1 yellow onion diced
2 carrots diced
2 cloves garlic minced
1 bay leaf crumbled
1 dried pasilla chili crumbled
1 pinch ground cloves
1 TBS vegetable oil

After browning the beef, add 1 TBS vegetable oil back into the skillet and saute the onion, carrots and garlic, once translucent add the spices. Mix to combine.  Spread onion mixture on the bottom of prepared baking dish. Pour beef cubes over the onion mixture.

Before cooking

2 TBS flour
1 cup beef stock
1 cup dark beer
1/2 tsp sugar

Combine the flour, beef stock and sugar mix well. Pour over the beef cubes along with the beer.
Cover casserole dish and bake for 2- 2 1/2 hours- See told ya it's gonna take awhile!
bake till the meat is nice and tender.

After cooking

What you many be asking yourself- are we done yet? Oh no just getting started!
Now to another post: Spanish Rice. It was too much to put in one post, so sorry my friends this burrito is a two parter. But well worth it! The Spanish rice is amazing wrapped up with the chili Colorado, I suggest adding some cheese and smothering with sauce. The original recipe calls for garnishing with sour cream and cilantro.

Brussels Sprouts

I have had the reputation of not liking green things from when I was a kid. But really no joke I love green things- with a few exceptions. Broccoli is my first love then green beans, peas, Brussels Sprouts and artichokes. I would say that is pretty good. However Brussels Sprouts have only been on my radar for about a year and a half. My dad always cooked them in balsamic vinegar. I started liking them when I visited my friends restaurant Hunger in Seattle. She cooked me amazing Brussels Sprouts. I couldn't get enough and so the love affair began.  Of course she cooked them in butter. The saying is always correct: butter is better, fat is fabulous. I started eating them with everything, on pizza was the best. Oh the cheesy goodness of them on pizza.
Now I am trying to cook my veggies in less butter, and fat. A few days ago I was experimenting with cooking them light. The first attempt was blasting them in the oven on a high temp with some spices. It turned out pretty good, I ended up dipping them in Dijon. So the next night I decided to roast the Brussels Sprouts in Dijon and some spices. Wow was that a horrible idea- I still ate them but it was horrible. Now I have  been looking for great Brussels Sprouts recipes, here are a few along with my quick blasted Brussels sprouts

Blasted Brussels
2 cups Brussels Sprouts
1 tsp. minced Garlic
1 tsp. red pepper flakes
1/2 tsp Black pepper
1/4 tsp. kosher Salt (optional)
 Heat the oven to 450*, while preheating cut the ends off each sprout and remove any leaves that might look discolored or bad. Depending on the size I always cut them in half or even quarter, it helps them cook faster. Wash the sprouts and leave them pretty wet. Spread over a single layer on a baking sheet. Once all spread out sprinkle with garlic, red pepper flakes, black pepper and salt if using.  Cover with a sheet of foil. Roast for about 7-9 min, then remove the foil cover. Turn the oven to BROIL. Broil uncovered till they start to brown at the edges. This should only take a few minutes. Take out and let sit for a few, because those suckers are going to be HOT! Eat them as they are or dip in balsamic dressing or Dijon mustard.
Below is a little link love:
shaved-brussels-sprouts-salad from cooking light looks fresh and exciting
roasted-brussels-sprouts simply roasted is really the way to go from the Barefoot Contessa
bucatini-with-cauliflower-and-brussels-sprouts from Food and Wine sounds delish in this complete meal I would just use whole wheat pasta instead of white.
warm-brussels-sprout-leaves from Sunset looks fun taking the leaves off them.

Avocado Tuna Salad

I love tuna salad sandwiches. Lately I have gotten rather picky of what I put in the mix. I must point out this not the average tuna salad it's spectacular! Tuna is a great protein, however the mayo is making it not as healthy as I wanted. By replacing the mayo with avocado. Yes that's right avocado, It adds some "good" fat into the sandwich along with the necessary moisture to bind it all together. I like my tuna salad spicy, but to each his own. So if spicy is not for you then just omit the pepper flakes. I was sceptical at first but it really is yummy! The amount is enough for 5 servings of 1/4 cup each.

Avocado Tuna Salad
12oz. Can of Tuna (Albacore Tuna in water)
1/2 avocado
1/2 tsp. Olive Oil
1 tsp. lemon or lime juice
2 tsp. Dijon mustard
1 tsp. black pepper
1 tsp. dill weed
1 tsp. red pepper flakes
2 TBS red onion diced
1 tsp. minced garlic

 Drain the tuna, get all liquid out. Combine the avocado with olive oil, lemon or lime juice and Dijon mustard, mash it good so it's all creamy! Add everything to the tuna, mix till combined. Wow you just made tuna salad. Now what to put it on? Well going with no carbohydrates put it in a lettuce wrap. Or I toast some 100% whole wheat bread and spread it with more Dijon and pile that tuna on. To make it a tuna melt, put sandwich open-faced under the broiler with a slice of cheese to melt it.

Grainy Beer Mustard

Soaking Mustard Seeds in Beer

 I never knew that making mustard was so easy. I came across some mustard seeds 1/2 price, I figured I would give it a go. Just like my other recipes, I change it to my needs or what I have in my pantry. I found a great recipe from smedette. I didn't have everything her recipe required, so I changed it a bit.
I must say if you have never made mustard, just do it. It's so easy, you don't even have to can it. Just keep it in the fridge, or share with friends. Either way it will disappear quickly! I had it the other night on my burger- and it was 1 million times better then the store bought stuff!


When buying spices look for them in the Bins or bulk section of the store. Buying in bulk is much more inexpensive, then the tiny fancy jars. I like to make a big trip down to Pike Place Market and visit Market Spice- they have the best selection. 


Grainy Beer Mustard:
1 12oz bottle of beer
 (I used Pyramid Hefeweizen)
1/2 cup brown mustard seeds
1/2 cup yellow mustard seeds
1/2 cup mustard powder-mild works best
1 TBS onion powder
1 TBS Kosher Salt
1/2 cup apple cider vinegar
3 garlic cloves minced
2 TBS Sliced jalapeño pickled
1 TBS sliced habanero pickled 
Pour beer and mustard seeds into a glass jar and set aside for a few hours- or even overnight in Fridge, to let the seeds soften.
Whisk mustard powder, onion powder and salt in a small bowl.
Using a food processor or blender, blend the garlic, jalapeño, habanero together. Add the beer soaked seeds, blend to break up about half of them.  Whisk in mustard powder mixture and vinegar. Put in non-reactive pot and cook over medium heat until just barely boiling; whisking often.  Turn down heat to low and simmer for 10 minutes, cook longer if you desire a thicker mustard, or less for a thinner mustard. And thats it, mustard is made. Let it sit for a few days for the flavors meld. Refrigerate if you don't plan to can. 


For you canners out there, this is easy.
 Use a hot pack method, for water bath processing. Process in boiling water for 10 min. take out and let sit for 24 hours, remove rings and store. 
I hope you all enjoy!