chili verde con cerdo

Chili Verde Con Cerdo

2 tbsps olive oil
1 large sweet onion, cut into thick chunks
1 large carrot, shredded
3 lbs pork shoulder, cubed
2 tbsp flour
1 tbsp cumin
½ tsp paprika
1 tsp crushed red pepper
2 tsp sea salt
2 lbs. tomatillos, husks removed, chopped
2 poblano or anaheim peppers, chopped
4 4 oz. cans of chopped green chiles


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garnishes:
lime wedges
avocado
tortillas

Directions:
In a gallon-size bag, add cubed pork, flour, and other spices. Shake thoroughly to coat the pork.
In a large pot, heat oil over medium-high heat.
Add onions, let them sweat, then add the shredded carrot.
Add pork and allow to brown.
Add peppers, tomatillos, and chiles, stir and set heat to low.
Cook for 30-40 minutes (or as long as you can stand it! It gets better with time), stirring occasionally.


Serve with lime wedges, fresh tortillas, and avocado.

chile colorado

Chile Colorado

2 lbs cubed flank steak
1 diced jalapeño pepper
1 diced serrano pepper
1 diced cubanelle pepper
1 cup diced white onion
2 tsps onion powder
2 tsps minced garlic

sauce:
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour (or gluten-free flour)
2 Tbsp. olive oil
2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. smoked paprika
Salt/pepper


Directions:
In a small bowl, add flour and spices.
In a medium saucepan, heat olive oil over medium heat.
When hot, carefully add tomato paste, flour, cumin, paprika, and chili powder.
Cook 1 minute, whisking continuously.
Add broth and whisk well. Increase heat and bring to a light boil.
Reduce to simmer and cook 8 minutes, whisking occasionally. Salt to taste.
Separately in a large pot, brown cubed steak in a pan with some olive oil.
Add diced peppers and onions until cooked through.
Add onion powder and minced garlic to the meat and peppers.
When fragrant, add sauce, cook 10 minutes on low.

Serve with fresh cooked tortillas, cilantro, & cheese.

lemon garlic chicken

Lemon Garlic Chicken

4 boneless, skinless chicken breasts
1 cup chicken broth
1/3 cup heavy cream
1/4 cup red onion, finely chopped
3-4 cloves garlic, minced
3 tbsps lemon juice
2 tbsps unsalted butter
1 tbsp avocado oil
1/2 tsp red pepper flakes
salt and pepper, to taste

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garnishes:
2 tbsps basil, finely chopped
lemon slices


Directions:
Preheat oven to 375 degrees.
Pound chicken to about one half-inch thick pieces, season with salt and pepper.
Heat the avocado oil in a large, oven-proof skillet and brown each chicken breast over medium heat.
Remove the chicken from the skillet and add the onion, saute until soft, about 6-8 minutes.
Add garlic, stir until fragrant.
Add in the broth, lemon juice, butter, and red pepper flakes.
Lower the heat to medium, cook for 8-10 minutes until thickened, stirring occasionally.
Remove from heat, whisk in cream.
Add the chicken back to the pan.
Cook in oven for additional 5-7 minutes, until chicken is cooked through completely.

Garnish with lemon and basil.

baked hard-boiled eggs

Baked "Hard-Boiled" Eggs

Directions:
Preheat oven to 350 degrees.
Put 12 eggs in muffin tin.
Bake for 30 minutes.
Plunge in ice water immediately, leave for 10 minutes.

barbacoa tacos // crockpot

Barbacoa Tacos
12 servings | 223 calories | 8g fat/6g carbs/30g protein
3 lbs chuck roast (fat trimmed)
4 cloves garlic, minced
1 can chipotles in adobo sauce
1 (4-ounce) can chopped green chiles
1 sweet onion, finely chopped 
1/4 cup fresh lime juice
2 tbsps apple cider vinegar
3 bay leaves
1 tbsps ground cumin
1 tbsps dried oregano
2 tsps salt
1 tsp black pepper
1/4 tsp ground cloves
1/2 cup beef broth or water
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garnishes: 
fresh cilantro 
chopped onions
shredded cheese
corn tortillas

Directions:
Trim fat from chuck roast.
Combine all ingredients except fresh garnishes and tortillas in a freezer bag, freeze.
In the morning, put in crockpot, cook on low for 8 hours.
Serve in warmed corn tortillas with other garnishes.

Matt Rating:
9 // "so good! this is the best yet!"

spicy thai noodles

Ingredients
1 pound linguine
2 TBS olive oil, divided
2 large eggs, lightly beaten
1/2 tsp crushed red pepper flakes
1 zucchini, cut in half vertically, then sliced in half circles
8 ounces mushroom, chopped
3 cloves garlic, minced
2 TBS brown sugar
1/3 cup low sodium soy sauce
1.5 TBS Sriracha hot sauce (this is A LOT of spice, tone it down if you don't like spicy)
2 inches fresh ginger, grated
1 handful fresh cilantro, chopped
4 green onions, chopped
1/4 cup peanuts, chopped

Instructions
1. In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.
2. In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.
3. Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.
4. Return large stock pot to stove, heat remaining 1 TBS oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.
5. Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.
6. Serve immediately.

enchilada sauce

enchilada sauce
3 cups  vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour
4 Tbsp. olive oil
2 Tbsp. cumin
1/2 tsp. chili powder
1/2 tsp. smoked paprika
Salt/pepper
Optional: cayenne pepper, ground chipotle, etc. It's not that serious. Go by your taste buds.


Directions:
In a small bowl, mix flour and spices.
In a medium saucepan, heat olive oil over medium heat.
When hot, carefully add tomato paste, flour, cumin, paprika, and chili powder, whisking continuously.
Cook 1 minute, whisking continuously.
Add broth and whisk well. Increase heat and bring to a light boil.
Reduce to simmer and cook 8 minutes, whisking occasionally. Salt to taste.