The warmth and smokiness of mole in the form of a chili – what’s not to love about that?

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I hope you guys are ready for yet another themed recipe week because this week is CHOCTOBERFEST! Yes, an entire week dedicated to chocolate.

Now, if you know me you would ask, “Erin, why are you excited about Choctoberfest when you don’t even really like chocolate?” And I would have to admit that while true, I do enjoy chocolate paired with other things (particularly peanut butter). There’s nothing that says I have to have chocolate on chocolate action. 

So what did I start with? Chili made with chocolate!

I’ve actually made chili with chocolate before (and I’m no where near the first to do so), but I did also add peanut butter because I was feeling wild and crazy for #PBchocSat last year. (Which BTW I have been slacking even since I found out the season will actually start on Oct 24 so stay tuned!)

I have to admit, my dad’s classic chili will always be my go-to chili. But I love to play with other flavors and with chocolate on the mind I came up with this mole version and I was very pleased with how it turned out!

I shouldn’t be surprised given that I based it off the same recipe, but I added mole paste, cocoa powder, and even a little bit of minced up raisins. I promise you cannot tell they’re there, I asked Bob if he could identify any foreign bodies/flavors. What you do taste is a chili with a different kind of warmth other than the usual spice and a a bit of smokiness. Nothing wrong with any of that!

Scroll to the bottom of this post for more chocolate recipes but also remember to enter our self-hosted giveaway! Yes, we literally funded our own giveaway, no sponsors involved, just so we can brighten at least one persons day… in case a week full of chocolate doesn’t do the trick.

Four years ago: White Chocolate-Raspberry Eyeball Cupcakes

Five years ago: Fig, Prosciutto & Arugula Pizza

Six years ago: Apple Cinnamon Peanut Butter Bagel Bites

Seven years ago: Peanut Butter Baklava Bars

Eight years ago: Pork Chops with Pineapple Fried Rice

Nine years ago: White Chocolate Coconut Chili Macadamia Nut Cookies

HOLY MOLE CHILI

Print

Yield: 6-8 servings Cooking Time: 3 Hours 10 Minutes 3 Hours 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Scant 1/4 cup olive oil
• 1 medium onion, chopped
• 3 lb. beef chuck steak, excess fat trimmed and cut into 1/4-inch cubes (I do half chuck pieces and half ground)
• 1/4 cup finely chopped raisins
• 3 Tbsp ancho chile powder (or regular chili powder)
• 2 Tbsp mole paste
• 2 Tbsp cocoa powder
• 2 Tbsp fresh Mexican oregano (or 2 tsp dried regular)
• 2 tsp cumin
• 2 tsp salt
• 1 bottle beer (try Modelo Negra)
• 2 (10.75 oz.) cans condensed tomato soup
• 1 (15 oz.) can tomato sauce
• 1 (15 oz.) can fire roasted tomatoes
• 1 (12 oz) can tomato paste
• 2 (15 oz.) cans kidney chili beans
• 1 poblano pepper, charred and chopped
• 1 cup shredded white cheddar cheese, plus more for topping if desired
• Preferred hot sauce (optional)

Directions

1. In a large pot over medium heat, cook onion in olive oil until tender. Add meat and brown*. Add all the seasonings and stir until evenly distributed. Add all remaining ingredients except beans, pepper, and cheese. Thoroughly mix and reduce heat to medium-low. Simmer uncovered, stirring occasionally, for about 3 hours or until meat almost falls apart and mixture is thick.
2. Add beans, pepper, and cheese. Simmer for another 15 minutes. Add hot sauce if desired to taste. Serve with additional cheese on top and with yellow tortilla chips.

Notes

* Alternatively, transfer meat-onion mixture to a slow cooker, mix all but the beans, pepper, and cheese, and set on low for 6-8 hours

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It’s day 3 of #CookoutWeek but I’m only on m second recipe of the week. Back in the day I used to post every single weekday, and sometimes on the weekends as well. How on earth I managed to accomplish that along with grad school I have no idea (although I didn’t have much of a social life so there’s that). Over the years however I have scaled back, usually to 2 days a week, but I had too many ideas for this week and had to do 3.

One of my favorite ways to grill protein is skewered as a kabob (kebab?). I don’t know if it’s because a part of me is still 8 years old and thinks every food served on a stick is the coolest, but kabobs are the best. You can put pretty much whatever your want on there. This time however I kept things simple with minimal ingredients, just beef and red onion on the skewer, because I had some delicious fig and balsamic confit from The French Farm that needed to shine, along with these cool things called Smokin’-O’s which add a wood-grill flavor to gas grills. Heck yea!

Oh and those wedge fries on the side? Don’t you worry, I am sharing those on Friday! It includes another amazing product from The French Farm. Check out their post on all the products featured in everyone’s recipes this week by clicking HERE. And for more info on the Smokin’-O’s check out their website, .https://www.smokin-os.com/. Don’t forget to also check out everyone else’s posts at the end of this post, and if you haven’t already enter the #CookoutWeek giveaway!

Four years ago: June Bakin’ Friends

Five years ago: Pesto Chicken Burger

Six years ago: Bubble Up Pizza

FIG-BALSAMIC BEEF KABOBS

Serves 2-3

Ingredients:

1 lb. sirloin steak, cubed

2 Tbsp L’epicurien confit of figs and balsamic vinegar, plus more for serving

2 Tbsp olive oil

1 Tbsp balsamic vinegar

Salt and pepper, to taste

1 small red onion, quartered

1 Smokin’-O, optional

Directions:

1. In a medium bowl, whisk together the confit, olive oil, vinegar, and salt and pepper. Add steak cubes and toss to coat. Cover and let sit for 30 minutes at room temperature.
2. Meanwhile, soak bamboo skewers in water.
3. When ready to prepare, thread the beef and red onion onto the bamboo skewers, alternating items. Set aside.
4. Heat the grill to medium-high heat (400 F). If using Smokin’-O, place on grates over flame and close lid for 10 minutes or until smoking.
5. Lightly oil the grill grates, push the Smokin’-O to the side, and then place the kabobs on the grill. Cook over medium-high heat, turning occasionally, for 12-15 minutes or until beef is fully cooked.
6. Brush with confit and serve.

Source: Adapted from my Chipotle-Pineapple Chicken Kabobs with Smokey Date Sauce.

Disclosure: I received complimentary products from The French Farm and Smokin’-O’s as sponsors of Cookout Week. I was not otherwise compensated for this post, All thoughts and opinions remain my own.

This might be the longest recipe I have ever posted. But please, wait, don’t go! Today’s post is more about the experience because this isn’t just a recipe, it’s a story about how two of my friends’ moms visited from Colombia and showed me how to make real patacones! Patacones are fried plantains, just in case you weren’t aware.

Making patacones themselves is not a difficult process. You first cut them in half, fry them, squash them flat, and then fry them again. That’s the part I got to take part in, and yes those are my feet stepping on the wood planks to flatten the patacones. Nothing’s better than stepping on your food before you eat it! Sure you could buy a fancy press from the store, but I’m not going to deny the efficiency of this method. They actually told me the presses are more difficult to use.

But making the patacones is actually the last step of the process. While I could eat a pile of fried plantains by themselves, I’d like you to try to deny that assembly line of toppings shown in the photo below. They actually made all of those before I arrived and set them up in the order deemed best (gotta trust the experts)! I can’t believe they spent almost all day preparing everything and I felt incredibly honored to be their dinner guests.

It was such a fun experience and even better to devour all the delicious food while being surrounded by great people. Afterwards, I begged her to give me the recipes for pretty much everything. Since their mom’s are not fluent in English, my friend had to translate it for me, and now I am passing along the wealth of information. While I don’t think I could ever make them as good as they did, I don’t think I can wait until they visit again to enjoy them!

Two years ago: Easy Italian Rainbow Cookie Cake

Three years ago: White Hot Chocolate Pods

Five years ago: Cheddar Chili Cornbread Pasta Bake

HOMEMADE PATACONES WITH TOPPINGS

Serves 8

Ingredients:

HOGAO

3 Tbsp olive oil

1 Tbsp unsalted butter

1 cup finely chopped scallions (greens and whites)

2 cups chopped tomatoes

1/4 tsp salt

1/4 tsp ground black pepper

CARNE DESMECHADA

1 lb. flank steak (or ground beef)

4 cups water

1/2 tsp salt

1/8 tsp ground black pepper

1/4 cups hogao (see above)

1 tsp tomato paste

SOUR CREAM SAUCE

1 cup sour cream

2 scallions, greens chopped

1 Tbsp olive oil

Salt and pepper, to taste

PINK SAUCE

1/2 cup mayonnaise

1/4 cup ketchup

1 tsp brandy

Salt and pepper, to taste

GUACAMOLE

2 avocadoes, peeled and pit removed

1 small tomato, chopped

1/4 cup chopped fresh cilantro

1 tsp lime juice

1 tsp olive oil

1 jalapeno, deseeded and finely chopped

1/4 tsp salt

Ground black pepper, to taste

PEPERONETA SAUCE

3 (red and green) bell peppers, julienned

1 small white onion, sliced

1/2 cup cubed tomatoes

2 Tbsp water

1 bay leaf

1 sprig of thyme

1 Tbsp ketchup

1 tsp sugar

1 tsp mustard

1/2 tsp ground cumin

1 tsp steak sauce

Salt and pepper, to taste

RIPE PLANTAINS WITH CHICHARRON

2 Tbsp olive oil

3 very ripe plantains (the riper the sweeter), peeled and cubed

1/2 cup crumbled chicharron (pork rind)

PATACONES

Vegetable oil

8 green plantains, peeled and cut in half crosswise

MORE TOPPINGS

4 hard boiled eggs, peeled and chopped

Fresh shredded mozzarella

Pico de gallo

Directions:

1. For the hogao, heat olive oil in a large saucepan over medium heat and then melt the butter. Add scallions and tomatoes and cook until softened, about 10 minutes. Reduce heat to low, add salt and pepper, and cook for another 10 minutes until thickened. Remove to a separate bowl and set aside.
2. For the carne desmechada, in the same pan, place the flank steak, water, salt and pepper. Cover and cook over medium heat for about 1 hour and 15 minutes or until the meat is cooked through. Save 1 cup of the liquid used to cook the meat, remove meat from the pot, let it cool and shred with a fork. Place beef back in the pot with the hogao and 1 cup of reserved liquid. Cook for 6 to 8 minutes, stirring occasionally. Remove to a separate bowl and set aside.
3. While the beef cooks make the sour cream sauce, pink sauce, and guacamole. Mix all ingredients for each in separate respective bowls. Cover and refrigerate until ready to use.
4. For the peperoneta sauce, heat olive oil in the same pan over medium heat. Add onion and cook until translucent, about 5 minutes. Add peppers, tomatoes, water,bay leaf, thyme, ketchup, sugar, mustard, and cumin. Turn down heat to low, cover, and simmer until peppers are soft, about 30 minutes. Remove bay leaf and thyme stem, stir in the steak sauce, and season with salt and pepper. Remove to a separate bowl and set aside.
5. For the plantains with chicharron, heat oil in the same pan medium-high heat. Add plantains and cook until brown and caramelized. Remove plantains from the pan and place on paper towels to drain. Transfer to a bowl and mix with crumbled chicharron.
6. Wipe the same large pan clean and place over medium heat. Heat 1-inch of vegetable oil until hot. Fry plantains on both sides until the exterior is golden, about 3 minutes per side. Remove from oil, and immediately flatten (we put it in plastic bag and smashed between two boards by standing on them). Fry again until dark golden. Drain on a paper towel lined plate. Serve immediately with prepared toppings.

Source: Recipe from Maria Lilia, translated by Juan, and adapted slightly from the internet (for measurements).

Even a classic recipe can be improved. To prove it, this beef pot pie is made with steak and is topped with herbed biscuits.

For this month’s edition of The Secret Recipe Club, I took a peak into Lauren’s blog, From Gate to Plate, where she combines her love for culinary and agriculture and the result is a delicious array of recipes. From BBQ Pulled Pork with Mac and Cheese Flatbread to Chocolate Coconut Cream Pie Cupcakes. And for the upcoming St. Patick’s Day holiday, she even has a recipe for Baileys Lucky S’more Bars.

Lately my cravings have dwelt on the savory, comforting realm. I almost dove head first through the screen when I saw her recent recipe for Sirloin Gnocchi Poutine with Cheeseballs and Mushroom Gravy but since I would have wanted to make it without the mushrooms I decided to save that for a rainy day (or snowy day). Instead I went for a classic comfort food, pot pie made interesting with the addition of steak, unless you’d rather a vegetable pot pie.

This pot pie is not only made with steak instead of chicken, but is also topped with herbed biscuits instead of a pie crust. They bake right into the pot pie! IDK if I’ll ever make pot pie with a pie crust ever again. I eve used these same biscuits to make a biscuits and gravy breakfast casserole. Thanks for rocking my taste-buds world, Lauren!

One year ago: Blood Orange Margarita Jello Shots

Four years ago: Cajun Mac & Cheese

Five years ago: Pizza Bagels

BEEF POT PIE WITH HERBED BISCUITS

Serves 6-8

Ingredients:

1 lb. steak, sliced into 1-inch pieces

1/4 cup butter, divided

1/4 cup all-purpose flour, divided

1 cup diced onion

1-1/2 tsp minced garlic

4 cups beef stock

1 cup milk

2 cups peeled and diced potatoes

2 cups peeled and diced carrots

2 cups corn

2 cups peas

Salt and pepper, to taste

BISCUITS

2 cups all-purpose flour

1 Tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp Italian Seasoning

6 Table unsalted butter, cold and cubed

3/4 cup milk

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a 9×13-inch casserole dish, set aside.
2. Toss beef in 2 tablespoons of flour.
3. In a stockpot over medium heat, melt 2 tablespoons of butter. Add onion, garlic, and beef and cook until browned. Remove mixture from pot.
4. Melt the remaining 2 tablespoons of butter in the pot. Add remaining 2 tablespoons of flour and whisk to combine. Cook roux for 2 minutes or until golden. Slowly add 1/2 of the stock while continuing to whisk. Add the rest of the stock, stirring until it boils.
5. Add beef mixture back to the pot along with the milk, potatoes, carrots, corn, peas and season with salt and pepper.
6. Bring back to a boil, then reduce to a simmer for about 10 minutes or until potatoes are tender.
7. Meanwhile, prepare the biscuits. In a mixing bowl, mix the flour, baking powder, baking soda, salt and Italian Seasoning. Cut in the butter until resembles course crumbs. Add the milk, mixing just until moist.
8. Turn out onto a floured surface and pat into 1/2-inch thick circle. With a 2-inch cutter, cut the biscuits. Repeat with scraps of dough, working as little as possible.
9. Once potatoes are tender, pour mixture into the prepared baking dish and top with the biscuits.
10. Bake for 20-25 minutes or until biscuits are browned.

Source: Adapted slightly from From Gate to Plate.

When it comes to romance, I am not the best at expressing myself with words. But put me in the kitchen and I’ll show you how I really feel. I’ll slave over something all day if I think it’ll win over your heart but at the same time, I have a few tricks up my sleeve that don’t keep me chained to the oven yet will still produce the same result. Take this steak for example, the night before you whip up the herb butter and throw the steaks in the marinade. The next day all you gotta do is cook the steaks for 4 minutes total (or more if you prefer no-pink), top it with the herb butter and watch it melt. You will instantly win the hearts of every single taste bud and you didn’t have to sacrifice quality time by being in the kitchen. (Served with Voodoo Chef RED rub roasted green beans)

Make sure you check out everyone’s recipes today listed in the widget located at the bottom of this post. Once you’ve cleaned up your drool from all that deliciousness, enter for a chance to get in on the #TripleSBites action with our awesome giveaway! Enter HERE.

One year ago: Spicy Cheddar Ranch Dip for One

Three years ago: Reese’s Stuffed Chocolate Chip Cookies

Four years ago: Homemade Taco Bell Beefy 5-Layer Burrito

SWEET & SPICY ASIAN MARINATED STEAK WITH HERB BUTTER

Serves 2

Ingredients:

HERB BUTTER

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup sour cream or plain Greek yogurt (I used 4% Chobani)

1 stalk green onion, green parts only minced

1/2 Tbsp Gourmet Garden garlic paste (or fresh minced)

1 tsp Gourmet Garden cilantro paste (or fresh chopped)

Salt and pepper, to taste

STEAK

2 (1/2 lb.) steaks

1/4 cup Intensity Academy’s chai sweet chili sauce (or other Asian chili sauce)

1/4 cup low sodium soy sauce

2 Tbsp Acala fresh cilantro cottonseed oil (or other cooking oil), plus more for cooking

1 tsp Sriracha, optional

1 stalk green onion, white and green parts sliced

1 Tbsp Gourmet Garden ginger paste (or fresh grated)

1 Tbsp Gourmet Garden cilantro paste (or fresh chopped)

1/2 Tbsp Gourmet Garden garlic paste (or fresh minced)

Salt and pepper, to taste

Directions:

1. For the herb butter, cream together butter, Greek yogurt, onion, garlic, cilantro, and salt and pepper. Using a piece of plastic wrap rolls into a log and refrigerate until ready to use.
2. Place steaks in a large tip top bag. Pour liquids and seasonings into the bag, close and mix to combine. Place in the refrigerator for a few hours or overnight. Remove from the refrigerator about 30 minutes prior to cooking in order for the steaks to reach room temperature. Discard marinade.
3. Heat large, heavy cast iron skillet over medium heat (I used one with grill lines on it). Skillet it heated when a drop of water dances in the skillet. Drizzle oil into the skillet and tilt until well-coated.
4. Place each steak into the skillet and cook for two minutes. Flip and cook the other side of the steak for about two minutes. Test for doneness (should be about medium-rare to medium). Cook longer if needed to reach desired doneness.
5. Remove from heat and allow to rest for about five minutes in the skillet.
6. Serve with one tablespoon of herbed butter onto the top of each steak. Watch it melt and then devour.

Source: Inspired by Add a Pinch.

Disclosure: I was provided with complimentary product as part of the #TripleSBites event. I was not otherwise compensated for this post. All thoughts and opinions are my own.

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Grilled polenta disks and spicy flank steak combines for a satisfying meal. Served with fresh avocado slices, queso fresco, salsa, cilantro and a squeeze of lime.

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Don’t close down your grill yet! Just because summer is coming to an end doesn’t mean that grill season is as well. In fact for many people fall is the prime time to grill because it’s football season. Grilling in the fall makes more sense anyway because who wants to stand over a hot grill when it’s 90 degrees outside? Good thing grilling doesn’t usually take very long.

This recipe is a quick griller and even though it may not look like a lot on your plate it is surprisingly filling. The grilled polenta disks do the trick. Make this cowboy butter recipe for an added boost of flavor, too.

Then after you’ve satisfied your food cravings, check out some brain food. In case you haven’t been stalking PubMed like I have, my second paper hit the interwebs! Hopefully it’ll advance into print quicker than my first paper but the important thing is that I can change the status of that paper on my resume, at last! Having things published makes me feel like a smarty pants.

Grilling for Father’s Day

• Greek Grilled Chicken Legs from Palatable Pastime
• Grilled Beef Short Ribs from That Recipe
• Grilled Chicken Wings from Hezzi-D’s Books and Cooks
• Grilled Ribeye with Garlic Blue Cheese Mustard Sauce from Cheese Curd In Paradise
• Italian Sausage Sandwiches from Art of Natural Living
• Smoked Old Bay Wings from A Kitchen Hoor’s Adventures

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Two years ago: Peanut Butter and Chocolate Popcorn

Three years ago: Buffalo Chicken Meatball Subs

GRILLD POLENTA WITH SPICY STEAK

Print

Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. flank steak, trimmed
• 4 tsp canola oil, divided
• 3/4 tsp salt, divided
• 1/2 tsp ground cumin
• 1/2 tsp chipotle chili powder
• 1/4 tsp ground black pepper
• 1 (18 oz.) tube polenta, cut into 8 slices
• 1 avocado, peeled and sliced
• 1/2 cup fresh cilantro
• 1/2 cup (2 oz.) crumbled queso fresco
• 1/2 cup salsa
• Lime wedges

Directions

1. Heat a grill pan (or grill) over medium-high heat. Rub 1 teaspoon of oil over all sides of the steak. In a small bowl, combine 1/2 teaspoon salt, cumin, chile powder, and pepper. Rub evenly over steak.
2. Cook steak 6 minutes on each side or until desired degree of doneness. Remove steak and let rest for 5 minutes. Cut steak diagonally across grain into thin slices.
3. While steak rests, brush remaining 1 tablespoon oil over both sides of polenta slices. Sprinkle evenly with remaining 1/4 teaspoon salt. Cook 3 minutes on each side or until browned.
4. Arrange 2 polenta slices on each of 4 plates and divide avocado evenly among servings. Top each serving with steak, cilantro, queso fresco, and salsa. Serve with lime wedges.

Source: Cooking Light, June 2010

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This grilled, seasoned skirt streak is topped with a fresh kale chimichurri sauce. So much flavor and easy to make!

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Told you I’ve been making a lot of recipes with kale and arugula lately.

I had been wanting to make chimichurri for a very long time so when I found a recipe using kale I finally sprung into action. This steak was everything I hoped it would be. Perfectly seasoned, pick in the middle and topped with an amazingly flavorful chimichurri. Serve it with a side of crispy dijon potatoes to really lock in a delicious dinner.

There was actually plenty of chimichurri leftover and have enjoyed spreading it on sandwiches, burgers, and even in pasta salad. I want to try it in an omelet next because I already know pesto in eggs is delicious so this should be too. It’s my new favorite condiment!

Best Beef Recipes

• 30 Minute Beef Taco Skillet from Blogghetti
• Beef and Broccoli Stir Fry from Jen Around the World
• Beef Fondue from That Recipe
• Coffee Braised Short Ribs from A Kitchen Hoor’s Adventures
• Copycat Panda Express Beijing Beef from Palatable Pastime
• Copycat Smashburger from Hezzi-D’s Books and Cooks
• Crockpot French Dip au Jus from Art of Natural Living
• Italian Wedding Soup Skillet from Cheese Curd In Paradise

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

One year ago: Eggplant Manicotti with Creamy Pesto Filling

SKIRT STEAK WITH KALE CHIMICHURRI SAUCE

Print

Yield: 3-4 Servings Prep Time: 45 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CHIMICHURRI

• 1 cup tightly packed flat leaf parsley
• 1/2 cup tightly packed green kale leaves
• 1/4 cup loosely packed fresh oregano leaves
• 3 cloves garlic, roughly chopped
• Zest of 1/2 lime
• 1/2 Tbsp fresh lime juice
• 1/2 Tbsp white vinegar
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp red pepper flakes (optional)
• 1/2 cup olive oil

STEAK

• 1/2 Tbsp chili powder
• 1/2 Tbsp dark brown sugar
• 3/4 tsp ground cumin
• 3/4 tsp dried oregano
• 1/2 tsp ground coriander
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp fresh cracked pepper
• 1 lb. skirt steak, room temperature
• 1/2 Tbsp olive oil

Directions

1. Lightly oil your grill grates then heat the grill to high.
2. Add all the chimichurri ingredients except for oil into a food processor. Pulse until chopped. Transfer to a jar or small bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes. (Can make in advance, refrigerate and then bring to room temperature.)
3. Meanwhile, in a small bowl combine all the steak rub ingredients together. Drizzle olive oil on the steak and rub all over. Sprinkle half of the rub on one side and rub into the steak meat. Repeat on the other side.
4. Once the grill is hot, place the steak on the grill and cover. Cook for 4-6 minutes per side or until medium rare. Take the meat off the grill and let rest on a plate for 10 minutes, tented with foil, before slicing into it.
5. Serve with chimichurri sauce.

Source: Sauce adapted from Food Faith Fitness. Steak halved from Eat the Love.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Over the weekend I took a trip into the Smoky Mountains with some friends in an attempt to see the synchronous lightning bugs (aka lightning bug mating season). Although the cabin in which we stayed had a great view of the mountains and a hot tub, sadly there were no more lightning bugs to be seen than anywhere else in east TN. We may have been too high up or not near a big enough clearing but either way we still had a great time. I hope to return to the supposed best location for the viewing of this display later this week with my parents. I’ll try to snag a good photo or video to share, although I am certain there are plenty already on the internet if you search on Google.

As for these tacos, throw some seasoned beef into your slow cooker and then take a hike. Seriously, go walk around in nature (or at least down around your neighborhood) for a few hours and then come home to some awesome tacos served with your favorite toppings. At least that’s what I did and I certainly enjoyed myself. As an added benefit, cooking in the slow cooker does not heat up your house as much as your oven does therefore reducing your bill for central air.

One year ago: S’mores Jar Cake for One

Three years ago: Skillet Chicken with Peppers and Peanuts

SLOW COOKER BEEF TACOS

Serves 6

Ingredients:

2 Tbsp extra virgin olive oil

2 lb. beef (I used a sirloin steak)

2 tsp chili powder

1 tsp cumin

1/2 tsp paprika

1 cup beef stock

2 Tbsp tomato paste

1/2 large sweet onion, diced

4 cloves garlic, minced

Flour or corn tortillas, warmed

Favorite taco toppings

Directions:

1. In a small bowl whisk together the chili powder, cumin, and paprika. Rub the spice mix into the beef, evenly on all sides.
2. In a large skillet over medium-high heat add the olive oil. Place the beef in the skillet and sear on each side until browned. Remove the beef from the skillet and place in the bottom of a slow cooker. Add the diced onion and minced garlic on top of the seared beef in the slow cooker.
3. Add in the beef stock to the hot pan to deglaze, scraping up any browned bits from the bottom of the pan. Whisk in the tomato paste and pour the sauce over the beef in the slow cooker. Add more stock or water if needed to just cover the meat. Cook on low for 4-6 hours.
4. Shred the beef and onions with two forks. Serve the beef in the flour tortillas, topped with your favorite taco toppings.

Source: Adapted slightly from Gimme Some Oven.

My mini-road trip adventure continues to Ann Arbor, MI to visit my friend Stephanie who since graduating with me from UTHSC has started a post doc here at UM. She’s trying to convince me to get a job here and manged to get her boss involved! Moving to enemy territory may not be the first thing on my list (if you don’t know college football rivalries just ignore me), but what she is working on it really cool and I would not turn down a job if they found one for me. We shall see how serious they truly are.

If you haven’t started up your grill yet this season now is the time to make some homemade steak seasoning and then whip up this steak with peppers and potatoes and enjoy it on your patio because it’s finally nice out for spring/summer.

While the steak cooks on the grill, you saute the bell peppers and onions on the stove. Although next time I want to wrap up the onion, peppers, and seasonings in a foul packet to be cooked on the grill. I found myself running in and out of the house to check on the steak because I am not a grill-master and was unsure how long the steak needed to cook. Thankfully the oven and grill are not terribly far apart haha.

One year ago: Oven-Fried Avocado Tacos with Cilantro Lime Creme

Two years ago: Farfalle with Zucchini and Ricotta

GRILLED STEAK WITH PEPPERS AND POTATOES

Serves 4

Ingredients:

1 lb. small red skinned potatoes, quartered

1-1/2 lb. favorite steak

Salt and pepper or favorite steak seasoning

1 Tbsp extra virgin olive oil

2 large bell peppers, sliced

1/2 onion, sliced thin (I used a red onion)

2 garlic cloves, minced

3 Tbsp tomato paste

3 Tbsp fresh minced parsley

Juice from 1/2 a lemon

Directions:

1. Preheat the grill to medium high heat. Clean grates.
2. Place potatoes in a pot, cover with water, and add salt. Bring to a boil and cook for 8 minutes or until tender. Drain and set aside.
3. Season the steak with salt and pepper and rub with olive oil. Cook on the grill until desired doneness, flipping once. Transfer to a plate and tent with foil to keep warm while it rests.
4. Meanwhile, in a large skillet over medium high heat, cook the peppers, onion, and garlic with a tablespoon of water for 5 minutes, until softened. Stir in the tomato paste and cook for another minute. Add another tablespoon of water to thin out the tomato paste and cook until veggies are tender but still crisp *.
5. Place veggies in a bowl with the potatoes. Stir in the parsley and lemon juice. Season with salt and pepper as needed.
6. Slice the steak into thin strips once it has rested and serve with veggie-potato mix.

* Next time I want to try cooking the veggies on the grill, wrapped in a foil packet.

Source: Adapted slightly from Girl Carnivore.

The original recipe used larger chunks of steak and only tomatoes, but I prefer more veggies on my kebabs so I added green bell pepper and cut up the steak a little more to even out the ratio of meat to veggie pieces. There was no need to increase the amount of marinade or seasoning, because there was plenty to go around. Speaking of seasoning, these kebabs were the most flavorful I’ve ever had. I was actually a bit worried when I dumped the full tablespoon of chile powder that it would be too much but it wasn’t at all. It went really well with some brown rice with some extra marinade (not the portion that had the raw meat in it).

One year ago: Crunchy Oven-Fried Ravioli

Two years ago: Pumpkin Nutella Mini Cheesecake Bites

GINGER SOY BEEF WITH CHILE-TOMATOES & PEPPERS

Makes 8 skewers

Ingredients:

GINGER-SOY MARINADE

1/2 yellow onion, cut in quarters

1 Tbsp minced fresh ginger

1 Tbsp minced fresh garlic

1/4 cup soy sauce

1/4 cup brown sugar

1/4 cup mirin (I substituted with 1/4 cup white wine + 1/4 tsp sugar)

1 Tbsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

1/4 cup cola

1/4 cup sesame oil

SKEWERS

1 pound rib-eye steak, (about 1in thick), cut into 16 cubes

16 grape tomatoes

1 green bell pepper, cut into 16 pieces

1 Tbsp finely ground chile powder

1 tsp smoked paprika

1 Tbsp sesame oil

1 Tbsp olive oil

Salt and black pepper, to taste

8 wooden skewers, soaked in cold water for 30 minutes

2 Tbsp chopped scallions (green parts only, for garnish)

Directions:

1. Make the ginger-soy marinade: In a food processor, mince the yellow onion. Add ginger, garlic, soy sauce, brown sugar, mirin and spices and blend well. Transfer to a mixing bowl and add cola, then whisk in the sesame oil to emulsify the marinade. Pour half of the marinade over steak cubes in another mixing bowl. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
2. In a third bowl, place the grape tomatoes, pepper pieces, chile-powder, smoked paprika and sesame and olive oils. Toss well until the tomatoes are well coated. Season with salt and black pepper.
3. Once the meat is marinated, assemble each skewer starting with a grape tomato, then a piece of pepper, and a cube of steak; repeat order one more time. Finish assembling remaining skewers.
4. Pre-heat grill or grill-pan over medium-high heat. Place skewers on the grill and immediately brush with the marinade. Cook for 2 minutes, then turn over and brush the other side with the marinade. Repeat on both sides for a total cook time of 10 minutes, or until the steak is cooked to your desired doneness. Season with salt and black pepper. Transfer to a serving platter and garnish with scallions. Serve immediately.

Source: Seoultown Kitchen by Debbie Lee