Tag Archives: yellow onions

Pork and Poblano Stew

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Serves: 6 | Total Time: 5 Hours


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Hmmm…. what can i make with poblano peppers?

How about… Pork and Poblano Stew!

This tasty stew recipe is an adaptation of my Rojo Teja Stew, the only real difference being that I used poblanos in place of ancho chilis, which are just dried poblanos, and I toned down the spice by reducing the amount of dried guajilo chilis. The result is a milder stew with a meatier color.

What To Cook With Poblano Peppers

Now believe me when I say that Mark appreciates this! Although we agree on a lot of things, spiciness isn’t one of them. I love my food hot and spicy, he doesn’t handle the heat as well, so I need to keep this in mind when coming up with dinner ideas we will both enjoy.

Don’t fret, all you fellow spice lovers. Poblano peppers still add some spice to this hearty stew, just an earthier spice. And if you really want to take things to the level of fire, you still can. It’s all in how you serve this very versatile recipe.

Chili With Stew Meat

Now let me just mention that this is the best stew ever to make on a lazy Sunday afternoon. Yes, I know, it does take some time and effort to make, but try as I may to get this to work in the Instant Pot, it isn’t going to happen. Charring then stewing the peppers is key to getting the rich flavor in this stew. That amber liquid is sooooooo important, kind of like flour is to cake. 

Before you cringe at the thought of slaving away over the stove for 5 hours, though, let me assure you that this won’t be the case. Most of the time needed for this recipe is inactive cooking time – which means, you set your timer and go and do something else. Just don’t go too far away, though, because you shouldn’t leave your stove completely unattended while it works it’s magic. If you’ve got 30 minutes to spare, that is all the time you’ll actually be standing in the kitchen doing anything with your hands.

Country Stew

I garnished my pork poblano stew this time with diced avocado, lime zest and cotija cheese. You can use thinly sliced radishes and crushed oregano leaves, too, or just a dollop of sour cream with a drizzle of hot pepper sauce. Think chili garnishes – this stew really isn’t that much different than a mild chili without beans.

Which begs the question, can you add beans? 

Sure, add in those beans if you want! This stove top stew is a really nice base for all kinds of add-ins. If you live in a house divided over how spicy things should be, then this is the stew recipe to make because you can add in all the spice you want after it is already in the bowl. Just put out whatever condiments your heart desires, like my 5 Alarm Hot Pepper Sauce, and let everyone stir in the heat on their own terms.

Pork Poblano Stew

How to make pork and poblano stew:

What you’ll need:

  • 4 pork ribs with bones in
  • 1 1/2 pound beef rump roast, cut into 1 inch cubes
  • water
  • 2 tablespoons fine sea salt
  • 2 yellow onions, peeled and quartered
  • 6 garlic cloves, smashed
  • 1 (2 inch) piece ginger root, peeled
  • 4 fresh bay leaves
  • 4 sprigs fresh oregano
  • 1 small head green cabbage, cut into small chunks and pulsed in a food processor
  • 4 poblano peppers, seeded and halved lengthwise
  • 1 dried guadjillo chili
  • 2 tablespoons vegetable oil
  • diced avocado, for garnish
  • crumbled cotija cheese, for garnish
  • lime zest, for garnish
  1. In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt. Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.
Stews To Make Tonight

Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano stems and discard. Add in the ‘riced’ cabbage and stir to combine. Cover and simmer over medium low for another 1 hour and 30 minutes.

Making Stew
Ways To Cook Stew Meat

While the stew is simmering, place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and blister, about 5 minutes. Carefully add water to cover the chiles and bring to a gentle simmer. Cook for 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chili liquid to cool slightly and set aside.

Things To Make With Beef Stew Meat
Dinner Ideas With Poblano Peppers
Healthy Stew Recipe
What To Cook With Poblano Peppers

Transfer the chiles and 1/2 cup chili cooking liquid to a blender, or a bowl if using an immersion blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more chili liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed. Discard the solids.

What Can I Make With Poblano Peppers?
Making Poblano Pepper Stew
Stew Sauce

In a small pot, heat the vegetable oil over medium. Carefully add the strained chili mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep greenish brown. Remove from heat and set aside.

When The Poblano Stew Sauce Is Ready

When the meat mixture has finished simmering, take out the bones and any cartilage, discard. Using a large spoon or spatula and fork, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew. 

Making Low Carb Soups And Stews


Best Stew Recipe Ever
Pork Poblano Stew
Poblano Stew
Pork and Poblano Stew Recipe

Pork and Poblano Stew

Stove top stews are really not hard, especially when the stove does most of the work. Pork and Poblano Stew is rich, earthy, low carb, and oh… so tasty! This is a perfect Sunday afternoon recipe that can be made ahead and frozen for later.
Prep Time 30 mins
Cook Time 4 hrs 30 mins
Total Time 5 hrs
Course Main Course, Soup
Cuisine Mexican
Servings 6 people

Ingredients
  

  • 4 pork ribs with bones in
  • 1 ½ pounds beef rump roast cut into 1 inch cubes
  • water
  • 2 tablespoons fine sea salt
  • 2 yellow onions peeled and quartered
  • 6 garlic cloves smashed
  • 1 2 inch piece ginger root peeled
  • 4 fresh bay leaves
  • 4 sprigs fresh oregano
  • 1 small head green cabbage cut into small chunks and pulsed in a food processor
  • 4 poblano peppers seeded and halved lengthwise
  • 1 dried guadjillo chili
  • 2 tablespoons vegetable oil
  • 1 diced avocado for garnish
  • crumbled cotija cheese for garnish
  • lime zest for garnish

Instructions
 

  • In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt. Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.
  • Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano stems and discard. Add in the ‘riced’ cabbage and stir to combine. Cover and simmer over medium low for another 1 hour and 30 minutes.
  • While the stew is simmering, place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and blister, about 5 minutes. Carefully add water to cover the chiles and bring to a gentle simmer. Cook for 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chili liquid to cool slightly and set aside.
  • Transfer the chiles and 1/2 cup chili cooking liquid to a blender, or a bowl if using an immersion blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more chili liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed. Discard the solids.
  • In a small pot, heat the vegetable oil over medium. Carefully add the strained chili mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep greenish brown. Remove from heat and set aside.
  • When the meat mixture has finished simmering, take out the bones and any cartilage, discard. Using a large spoon or spatula and fork, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew. 
Keyword best stew ever to make, mild chili without beans, pork and poblano stew, pork poblano stew, stew recipe to make, stove top stew, what can I make with poblano peppers?
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Mushroom Beef Burgers

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Makes: 6 Burger Patties | Total Time: 25 Minutes

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I love cooking with essential oils, especially when access to fresh, home grown herbs isn’t always easy (like here in Wisconsin where the winters can drag on for up to six months). Using essential oils in cooking instead of fresh herbs has more than health benefits; a bottle won’t go bad for months, which will save you money.

When I first came up with this recipe, it was summer and we were living in our first house in the city. I wanted easy, healthy food to cook at home, and this homemade burger recipe is exactly that – it’s an easy meal (under 30 minutes) so you can get outside and enjoy the lovely weather already!

Although these healthy hamburger patties grill well, they can be made in a skillet just as easily. Char broiling? Reduce the cook time by half and go from there. (You don’t want hockey pucks). If you like your burgers greasy like I do, douse them in some more olive oil while they finish up in the skillet. (Make sure to turn your range hood on because olive oil can get smoky.)

Now as the story goes (and it goes this way a lot more often than I would like it to), when this recipe was born I had a bunch of mixed mushrooms that needed to be used up. Yeah… I admit it… I kind of forgot about them and they weren’t looking too happy from their place shoved way back in the crisper drawer of my fridge.



Old mushrooms work great for this beef and mushroom burger recipe, though; they kind of ‘hide out’ in the meat.

Imagine that – mushrooms working behind the scenes will bring you the best flavors ever, and they’ll be happy-dancing now because they won’t go to waste.

How nice!

I don’t know about you, but I am a big fan of burgers sans bun. Feel free to use buns if you want, but plating these mushroom beef burgers with all the summer-like trimmings feels a little classier to me. These awesome hamburger patties are meaty and filling, so you won’t even miss the bun. Just scatter some arugula on a plate instead, top with a couple of burger patties, add a dollop of mayo and drizzle with sriracha. Lay some sliced red onion on the side and ta-dah! 

Easy gourmet burgers are now yours to serve.

But… why should the goodness be limited to summer? 

The answer is, it shouldn’t. I have been making these burgers all year round because they are soooooooo easy to make. I make them for our date night dinners at home… not only can they dress fancy (gravy is the little black dress for burgers), but less time in the kitchen means more time with Mark. When we’re snuggling in during the winter months, I’ll make these burgers but instead of arugula, mayo, sriracha and crisp red onion, I lay a patty over a generous helping of mashed potatoes, drizzle it with mushroom or beef gravy, lay on a another patty, drizzle on some more gravy, then sprinkle with fresh parsley (yes, dried works too.) 

When it comes right down to it. you can dress these babies up however you want. I imagine they would pair well with ketchup and mustard (take ’em out to the ball game), or maybe creamed horseradish (dance party!), or even just a radish (walks on the beach)…

Once you’ve gotten to the meat of the matter, the rest is gravy!

Healthy Home Cooked Meals

This recipe uses essential oils.

If you want to use the actual ingredients instead, please refer to the easy-to-use Essential Oil Conversion Chart.

Helpful Recipe How-To Photos:

Healthy Home Cooked Food
Heat olive oil in skillet until it just begins to smoke.
Best Hamburger Patties
Add the hamburger patties.

Making The Perfect Hamburger Patty
For the best hamburgers, press them as they cook to prevent shrinking.

Healthy Hamburger Patties
The Mushroom Beef Burgers are done!


Something Quick and Easy For Dinner Tonight
Summertime
Something Quick and Easy For Dinner Tonight
Wintertime

Healthy Burger Recipe Ideas
Mushroom Beef Burgers Recipe

Mushroom Beef Burgers

These mushroom beef burgers become healthy hamburger patties when you’re cooking with essential oils. This healthy burger dinner can be dressed two ways; lighten it up for summer or add a gourmet touch for a date night dinner. Both can be fast easy meals for tonight.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course burgers, Main Course
Cuisine American
Servings 6 Burgers

Ingredients
  

  • ½ cup heavy cream
  • 1 tablespoon cola
  • 1 teaspoon Worcestershire sauce
  • 1 ½ tablespoon olive oil divided
  • 3 drops rosemary essential oil
  • 2 drops frankincense essential oil
  • 1 cup finely chopped mushrooms of your choice
  • ¼ cup (1 small) yellow onion finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pound ground beef
  • baby arugula for serving summertime
  • mayonnaise for serving summertime
  • sliced red onion for serving summertime
  • sriracha for serving summertime
  • mashed potatoes for serving wintertime
  • chopped fresh parsley for serving wintertime

Instructions
 

  • Combine the heavy cream, cola and Worcestershire sauce in a small bowl or measuring cup. Whisk the essential oils into 1/2 tablespoon of the olive oil and whisk to thoroughly combine, then whisk the oils into the cream mixture. Set aside.
  • Add the mushrooms, onion, salt and pepper to a large bowl and mix together. Next, add the cream mixture and mix just enough to combine. Finally, add the ground beef and use your hands to combine everything together until it is just mixed. Do not over mix! 
  • Cut a sheet of waxed paper into 7 squares that are each about 7 inches long. Place one sheet on a plate and set aside.
  • Divide the meat mixture into 6 equal parts. Take one part and form it into a ball; it should be about the size of a baseball. Carefully flatten the meatball into a round patty and place it on the plate prepared with the waxed paper. Use your fingers and the palm of your hand to finish shaping the patty. When done, it should be about 5 inches in diameter and between 1/4 and 1/2 inch thick. Lay another sheet of waxed paper over the patty and repeat with the remaining pieces of meat mixture, ending with a sheet of waxed paper on top. The hamburgers can be chilled in the refrigerator for up to a day. If you decide to make them ahead, place them in a ziplock bag with the waxed paper in place and keep the sealed bag flat until you are ready to use them.
  • When you are ready to cook the burgers, heat the remaining 1 tablespoon olive oil a large cast iron skillet over high until just beginning to smoke, then lower the heat to medium-high. Place as many burgers as you can fit comfortably into the skillet and place a second, smaller cast iron skillet over the burgers to keep them flat while they cook. A grill press works well, too, but I find that using a 12-inch skillet over a 13-inch one covers all the burgers at the same time – so efficient! Check the burgers after 2 minutes and if the tops are still very pink, continue to cook for another minute or two, or until the edges are brown. Flip the burgers, place the skillet on top of them, and cook for another 2-3 minutes, or until done to your liking. Two minutes on each side will give a medium-rare burger, 3 minutes medium-well. Keep your oven mitts handy because you will want to keep an eye on them as they cook. Don't worry if the skillet has a lot of moisture in the bottom, this is just the excess cream getting pressed out. It is what makes the burgers so soft and juicy as they cook in this flavor-infused liquid.
  • There are two ways I like to serve these hamburgers: the summer way and the winter way! To serve them up summer-like, prepare plates by dressing them with a layer of baby arugula. Place a burger (or two) on top of the arugula, add a dollop of mayonnaise on the burger, and drizzle everything with sriracha. Garnish with slices of red onion. To serve these burgers winter-like, spoon mashed potatoes into the center of the plates, place a burger (or two) on top of the potatoes, and top it all with brown or mushroom gravy.
Keyword awesome hamburger patties, beef and mushroom burger recipe, best hamburger recipe, cooking with essential oils, easy hamburgers, easy healthy food to cook at home, easy meals under 30 minutes, healthy hamburger patties, healthy home cooked food, healthy home cooked meals, healthy meals at home, homemade burger recipe, mushroom beef burger recipe, mushroom beef burgers, quick easy dinner tonight, something quick and easy for dinner tonight, using essential oils in cooking
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Easy One-Pan Fiesta Dinner

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Serves: 4 | Total Time: 30 Minutes

I love one pan dinners! They provide such easy food to make, especially if you are looking for quick, easy dinner ideas for busy weeknights.

Let me explain the story that birthed the idea for this one skillet meal…

After I moved back from New York, I stayed with my folks for a few months to bridge the gap between having my own place out east and having one in Wisconsin. During this time, I had undergone rotator cuff surgery, and for anyone who has ever had rotator cuff surgery, you know how long and painful the recovery time can be.

With my arm in a sling for almost two months, not being able to cook began to drive me nuts. I resolved one night that I was going to make dinner for my parents – even if I had use of only one of my arms. I needed an easy, healthy dinner idea that would use the least amount of things to lift as possible if I was going to accomplish this!

That is when my mom pulled out her electric skillet. I had never had one before, and honestly, I am not sure why I didn’t catch on to the idea sooner. I used that thing all the time after that night. My folks have since given one to Mark and I as a wedding gift and now I can’t imagine how I ever survived without one before!

This small appliance has become one of my favorite kitchen tools, especially now that I can plug it in right in front of the window overlooking the western horizon. No need to miss another sunset just because dinner needs to be made…

If you feel the need to have a cocktail with this one skillet meal, a great one to pair it with (and one of my new favorites) is The Pioneer Woman’s Spicy Tequila Sunrise. Mmmmmm, I can’t imagine a better way to turn up the heat, especially now that things are so cold and wet around here!

Easy meal prep, minimal cleanup, spicy cocktails and glorious sunsets – who can ask for more?


Easy One-Pan Fiesta Dinner

Total Time: 30 Minutes

Prep: 10 Minutes / Cook: 20 Minutes

INGREDIENTS:

  • 2 tablespoons olive oil
  • 4 large chicken sausages (1 lb.), sliced 1/4 inch thick (any flavor variety will work fine)
  • 2 cups frozen corn
  • 1 cup roughly chopped yellow onion
  • 1 red bell pepper, roughly chopped
  • 1 green bell pepper, roughly chopped
  • 2 cups cooked wild rice blend
  • 15 ounces canned black beans, rinsed and drained
  • 1/3 cup roughly chopped fresh cilantro leaves, plus more for garnish
  • sour cream, for garnish (optional)
  • sriracha, for garnish (optional)
  • lime juice, for garnish (optional)

RECIPE DIRECTIONS:

1. Heat olive oil in an electric skillet set to 350 degrees, or in a stovetop skillet over medium heat. Add sausage and fry, stirring occasionally, until slightly browned and cooked through, about 5 minutes. Add the corn and continue to cook for another 3 minutes so that the corn heats through and some of the liquid evaporates off. Add the onions and peppers and stir for another 4 minutes, or until softened.

One Pan Skillet Dinner

2. Turn the skillet up to 375 degrees (or increase the heat to medium-high if using a stovetop). Add the rice and stir until heated through, about 2 minutes. Finally, toss in the black beans, season with salt and pepper, then cook for about 5 minutes more while consistently stirring. Turn off heat then stir in the cilantro.

3. Immediately spoon the fiesta dinner into bowls while it is still hot. If desired, top with a dollop of sour cream, a drizzle of sriracha, a dash of lime juice, and more cilantro.

Goes great with margaritas… or – if you dare – try it with The Pioneer Woman’s Spicy Tequila Sunrise.


Fast and Easy Skillet Chicken Dinner Idea
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Easy Chorizo

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Serves: 4 | Total Time: 30 Minutes

This is one of my favorites when it comes to easy chorizo recipes.

Since I love spicy Mexican sausage in tacos, burritos, quesadillas, or just by itself – this easy chorizo recipe is perfect for evenings when I am not quite sure what to make.

I added the peppers and onions right into the pan with the chorizo when I was cooking it. Because they soak up all the flavors (and colors!) of the chorizo, this recipe becomes the perfect, easy filling for any Mexican-inspired dish. 

If you want (and I do this all the time), you can serve this rendition of the spicy Mexican sausage on a plate all by itself. No messy tacos or burritos needed! Just grab your fork and eat this easy chorizo with sides of homemade guacamole and a cool cucumber salad to balance out the heat.

Oh, and don’t forget to top it with a dollop of sour cream!


Easy Chorizo

Total Time: 30 Minutes

Prep: 5 Minutes / Cook: 25 Minutes

INGREDIENTS:

  • 2 tablespoons olive oil
  • 2 yellow onions, cut into 1/4 to 1/2 inch crescents
  • 1 red bell pepper; cored, seeded and julienned
  • 2 lbs. chorizo sausage, casings removed
  • 1 teaspoon Mark’s Seasoning Mix

RECIPE DIRECTIONS:

1. Heat olive oil in a skillet over medium. Add the onions and sauté for 10 minutes, stirring constantly, until the onions begin to caramelize.

2. Add the red bell pepper and continue to cook for another 5 minutes, stirring frequently to prevent the onions from burning.

Chorizo Recipe Idea

3. Add chorizo meat to the skillet with the vegetables. Using a wooden spoon, break it up into small chunks and stir continuously until the juices begin to render, about 5 minutes.

4. Sprinkle the contents of the skillet with Mark’s Seasoning Mix and stir to combine. Cook for another 5 minutes until cooked through.

5. Serve as a filling for your favorite Mexican dish (tacos, burritos, quesadillas, etc.) or by itself as an entree on a plate.


Best Chorizo Recipe
Easy Skillet Chorizo Dinner

Easy Chorizo

Easy recipes with chorizo sausage just got easier! This chorizo recipe makes a great filling for tacos, burritos, quesadillas, or just have it by itself as a Mexican-inspired meat entree.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 4 people

Ingredients
  

  • 2 tablespoons olive oil
  • 2 yellow onions cut into 1/4 to 1/2 inch crescents
  • 1 red bell pepper; cored, seeded and julienned
  • 2 pound chorizo sausage casings removed
  • 1 teaspoon Mark's Seasoning Mix

Instructions
 

  • Heat olive oil in a skillet over medium. Add the onions and sauté for 10 minutes, stirring constantly, until the onions begin to caramelize.
  • Add the red bell pepper and continue to cook for another 5 minutes, stirring frequently to prevent the onions from burning.
  • Add chorizo meat to the skillet with the vegetables. Using a wooden spoon, break it up into small chunks and stir continuously until the juices begin to render, about 5 minutes.
  • Sprinkle the contents of the skillet with Mark's Seasoning Mix and stir to combine. Cook for another 5 minutes until cooked through.
  • Serve as a filling for your favorite Mexican dish (tacos, burritos, quesadillas, etc.) or by itself as an entree on a plate.
Keyword 30 minute meals, best chorizo recipes, burrito filling, chorizo recipe ideas, easy chorizo, how to use chorizo in recipes, taco filling ideas, uses for chorzo
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Asian Orange Meatballs with a Sweet and Sour Teriyaki Glaze

⭐⭐⭐⭐⭐

Serves: 4 | Total Time: 1 Hour 10 Minutes


My husband loves Chinese food, especially the cheap, takeout kind. I understand why – it is easy, inexpensive, and ready to eat in minutes.

Homemade meals are always better, we all know this, but when a busy weeknight comes our way, sometimes there just isn’t time for me to make a dinner from scratch. 

Sound like a typical night at your house?

Mark and I both have dietary problem areas that if not monitored, will become health concerns, so it is important that on busy nights we don’t give in to the urge to run for the easiest (and often unhealthiest) options, like takeout!

Whether it is due to busy schedules or the fact that you just don’t feel like cooking (hey, I get those nights, too!), these make-ahead Asian-inspired meatballs will become your favorite go-to to have in the freezer for such evenings. They are easy to mix up and even easier to bake when you need them.

Gourmet Chinese food that is super easy to make, cheaper than take-out – and better for you, too.

How awesome is that?


Asian Orange Meatballs with a Sweet and Sour Teriyaki Glaze

Total Time: 1 Hour 10 Minutes

Prep: 15 Minutes / Cook: 55 Minutes

INGREDIENTS:

  • 1 lb. ground beef
  • 1 lb. ground pork
  • 1 egg
  • 1/2 cup evaporated milk
  • 1/4 cup coconut flour
  • 2 medium yellow onions, finely chopped
  • 1/2 cup chopped fresh parsley
  • 1 1/2 tablespoon orange zest
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/4 cup teriyaki marinade
  • 3/4 cup sweet and sour sauce
  • fresh chives, for garnish

RECIPE DIRECTIONS:

1. Using your hands, mix together the beef, pork, egg, milk, flour, onions, parsley, zest, salt and pepper until combined. 

2. For the glaze, combine the sweet and sour sauce and teriyaki marinade together in a bowl and mix well. Set aside.

How To Make Freezer Meatballs

3.  Form meat mixture into balls, about 2 inches in diameter, and place them on a sheet pan so that they are not touching. You should have about 24 meatballs. Freeze for a minimum of 4 hours. Once frozen, remove the meatballs from the sheet pan and place them in a large zip-lock bag. Pour the sweet and sour teriyaki glaze into small ziplock bags and place them inside the bag with the meatballs, then return everything to the freezer until ready to use.

4. When ready to prepare the meatballs, preheat the oven to 400F. Place frozen meatballs in individual casserole dishes (or a large casserole dish if you do not have smaller ones) so that they are just touching but not overlapping. Place the casserole dishes containing the meatballs on a sheet pan. Drizzle the sweet and sour teriyaki sauce mixture evenly over the meatballs. Bake on a rack in the center of the oven for 55 minutes.

Asian Meatballs Baked In A Casserole Dish With Teriyaki Glaze

5. To serve, you can keep the meatballs right in their casserole dishes, but if you do this, make sure to place them on heatproof plates and be sure to tell your dinner guests that they are very hot! Lightly toss the meatballs in the sauce to coat them evenly before serving. If you transfer the meatballs onto plates, don’t forget to spoon as much as the sauce as you can get out of the baking dishes onto the meatballs, then garnish them with fresh chives.

Homemade Meatball Ideas
Asian Meatballs Recipe

Asian Orange Meatballs with a Sweet and Sour Teriyaki Glaze

A make-ahead freezer meal that is better for you than Chinese takeout! These Asian-inspired teriyaki glazed meatballs are easy to make for those busy weeknights when you don't have time to cook.
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Chinese
Servings 4 people
Calories 970 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 egg
  • ½ cup evaporated milk
  • ¼ cup coconut flour
  • 2 medium yellow onions finely chopped
  • ½ cup chopped fresh parsley
  • 1 ½ tablespoons orange zest
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ¼ cup teriyaki marinade
  • ¾ cup sweet and sour sauce
  • fresh chives for garnish

Instructions
 

  • Using your hands, mix together the beef, pork, egg, milk, flour, onions, parsley, zest, salt and pepper until combined. 
  • For the glaze, combine the sweet and sour sauce and teriyaki marinade together in a bowl and mix well. Set aside.
  • Form meat mixture into balls, about 2 inches in diameter, and place them on a sheet pan so that they are not touching. You should have about 24 meatballs. Freeze for a minimum of 4 hours. Once frozen, remove the meatballs from the sheet pan and place them in a large zip-lock bag. Pour the sweet and sour teriyaki glaze into small ziplock bags and place them inside the bag with the meatballs, then return everything to the freezer until ready to use.
  • When ready to prepare the meatballs, preheat the oven to 400°F. Place frozen meatballs in individual casserole dishes (or a large casserole dish if you do not have smaller ones) so that they are just touching but not overlapping. Place the casserole dishes containing the meatballs on a sheet pan. Drizzle the sweet and sour teriyaki sauce mixture evenly over the meatballs. Bake on a rack in the center of the oven for 55 minutes.
  • To serve, you can keep the meatballs right in their casserole dishes, but if you do this, make sure to place them on heatproof plates and be sure to tell your dinner guests that they are very hot! Lightly toss the meatballs in the sauce to coat them evenly before serving. If you transfer the meatballs onto plates, don’t forget to spoon as much as the sauce as you can get out of the baking dishes onto the meatballs, then garnish them with fresh chives.
Keyword asian inspired meals, chinese meatballs, freezer meals, make ahead meals, orange meatballs with teriyaki
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March 23 French Onion Soup

⭐⭐⭐⭐⭐

Serves: 4 | Total Time: 1 Hour 20 Minutes

It is spring here in Wisconsin at last!

The sun is shining, the robins are sitting on the porch railing and singing, the cardinals are flitting around the trees in the back yard and the snow is gone – for now. It is still chilly outside, however, and winter coats (or at least a heavy puffer vest over a thick sweater) are still necessary when going outside. Soup weather, indeed!

Mark loves French onion soup, but since this can be more of a autumn or winter recipe, I decided to spruce it up with a little fruitiness to make it a spring soup. Instead of using white wine, I use red, which gives the soup a hint of pink. Apple cider lends even more fruit, but the thyme balances it out nicely. It’s a warm, hearty, velvety soup without the winter vibe.

It is really important to use a crusty bread for the croutons. I tried this once with regular white bread and ended up with mush beneath the cheese topping… eeew! Toast it so it is nice and crisp, and it will stay afloat to hold up all the gooey, melted cheese. I like using provolone because it is mild and it melts to the perfect consistency, but feel free to use mozzarella, or any other white cheese you want.

This makes a nice lunch, or you can have it for dinner with a glass of that red wine you used in the soup. I don’t think you can pair it much better than that!


March 23 French Onion Soup

Total Time: 1 Hour 20 Minutes

Prep: 10 Minutes / Cook: 1 Hour 10 Minutes

INGREDIENTS:

  • 4 slices Italian bread, toasted and crusts removed.
  • 2 teaspoons chicken base dissolved in 2 cups hot water
  • 2 fresh bay leaves
  • 6 – 8 springs fresh thyme
  • 2 yellow onions, peeled and ends removed
  • 6 tablespoons salted butter
  • 1 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 2 cups good quality dry red wine
  • 2 cups apple cider
  • 36 ounces canned French onion soup (not condensed) or 4 cans condensed French onion soup
  • 4 slices provolone cheese
  • parsley and thyme leaves for garnish
  • fresh ground black pepper for garnish

RECIPE DIRECTIONS:

1. Toast the bread and remove the crusts. Set aside.

2. Dissolve the chicken base in the water. Set aside.

3. Tie the herbs in a tight bundle with baker’s twine. Set aside.

4. Cut the onions in half vertically, then slice them, from root to end, about 1/4 inch thick. They should resemble half moons.

5. Melt the butter in a dutch oven over medium heat. Add the onions in a single layer and sprinkle with the salt and pepper. Cover and simmer for 30 minutes, reducing the heat to medium-low after 10 minutes. Stir occasionally to prevent the onions from burning. They should be brown (not black) and deeply caramelized when done. Make sure to take in a good whiff of the goodness!

6. Add the red wine to the onions. Turn up the heat to medium-high, stirring constantly. Once the liquid begins to boil, reduce heat to medium and continue to simmer, uncovered, for 10 minutes, or until the wine reduces by three quarters. It will be syrupy and will resemble cranberry sauce (and it will smell slightly fruity – think spring!)

7. Add the cider, chicken base in water, and canned soup. Drop the herb bundle into the soup and push down to submerge it in the liquids. Bring the whole thing to a boil and simmer for another 20 minutes, uncovered.

8. Preheat the broiler.

9. After the soup has simmered for 20 minutes, remove the herb bundle and discard it. Use a ladle to fill 4 soup crocks with the soup. Place one bread crouton on top of the soup in each crock, then lay one slice of provolone over each crouton.  

10. Place the crocks on a sheet pan. Transfer the sheet pan to the top rack of the oven and broil for 3 to 4 minutes, or until the cheese is bubbling and beginning to brown. Remove from the oven and allow the soup to cool slightly before serving the crocks on heat-proof plates (they will be piping hot!). Sprinkle each with thyme leaves, garnish with a sprig of parsley and a grind of black pepper.

Best French Onion Spring Soup Recipe
French Onion Soup

March 23 French Onion Soup

The perfect French onion soup recipe for crisp, early spring days. Aromatic and herby with a hint of fruit.
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Soup
Servings 4 people

Ingredients
  

  • 4 slices Italian bread toasted and crusts removed
  • 2 teaspoons chicken base dissolved in 2 cups hot water
  • 2 fresh bay leaves
  • 7 sprigs fresh thyme
  • 2 yellow onions peeled with ends removed
  • 6 tablespoons salted butter
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 cups good quality dry red wine
  • 2 cups apple cider
  • 36 ounces canned French onion soup (not condensed) or 4 cans condensed French onion soup
  • 4 slices provolone cheese
  • fresh parsley leaves for garnish
  • fresh thyme leaves for garnish
  • fresh ground black pepper for garnish

Instructions
 

  • Toast the bread and remove the crusts. Set aside.
  • Dissolve the chicken base in the water. Set aside.
  • Tie the herbs in a tight bundle with baker’s twine. Set aside.
  • Cut the onions in half vertically, then slice them, from root to end, about 1/4 inch thick. They should resemble half moons.
  • Melt the butter in a dutch oven over medium heat. Add the onions in a single layer and sprinkle with the salt and pepper. Cover and simmer for 30 minutes, reducing the heat to medium-low after 10 minutes. Stir occasionally to prevent the onions from burning. They should be brown (not black) and deeply caramelized when done. Make sure to take in a good whiff of the goodness!
  • Add the red wine to the onions. Turn up the heat to medium-high, stirring constantly. Once the liquid begins to boil, reduce heat to medium and continue to simmer, uncovered, for 10 minutes, or until the wine reduces by three quarters. It will be syrupy and will resemble cranberry sauce (and it will smell slightly fruity – think spring!)
  • Add the cider, chicken base in water, and canned soup. Drop the herb bundle into the soup and push down to submerge it in the liquids. Bring the whole thing to a boil and simmer for another 20 minutes, uncovered.
  • Preheat the broiler.
  • After the soup has simmered for 20 minutes, remove the herb bundle and discard it. Use a ladle to fill 4 soup crocks with the soup. Place one bread crouton on top of the soup in each crock, then lay one slice of provolone over each crouton.
  • Place the crocks on a sheet pan. Transfer the sheet pan to the top rack of the oven and broil for 3 to 4 minutes, or until the cheese is bubbling and beginning to brown. Remove from the oven and allow the soup to cool slightly before serving the crocks on heat-proof plates (they will be piping hot!). Sprinkle each with thyme leaves, garnish with a sprig of parsley and a grind of black pepper.
Keyword best onion soup, cooking with wine, french onion soup recipes, how to make french onion soup, spring soup recipes
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Summer Salmon

⭐⭐⭐⭐⭐

Serves: 2 | Total Time: 30 Minutes

This is such a summer recipe. 

It reminds me of afternoons sitting on the front porch while golden rays of sun come streaming through the leaves. 

If you live in a northern climate like I do and you are looking for ideas for supper tonight, you’ll appreciate the fresh way this keto salmon recipe (complete with pepper relish and lime cream sauce) puts summer within reach. It won’t be long now… two weeks, maybe three (or even five?) but soon the weather will be warm enough to dine outside again. 

Don’t you just relish the thought? (Yes, that pun WAS intended!) 

This wholesome, low carb salmon recipe is very easy to make. To save even more time, dice the veggies the night before and store them the refrigerator in separate containers, covered with plastic wrap. When dinnertime comes around the next day, you’ll have this 30-minute salmon meal on the table in less than a half hour. 

The days are getting longer now. I can’t help but think that this calls for easy yummy meals that take less time to make. 

Don’t you?


Summer Salmon

Total Time: 30 Minutes

Prep: 15 Minutes / Cook: 15 Minutes

INGREDIENTS:

  • Sauce:
    • 1/4 cup mayonnaise
    • 1 tablespoon lime juice
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground pepper
    • 1 drop lime essential oil 
  • Relish
    • 1 tablespoon olive oil
    • 1/4 yellow onion, diced
    • 2 yellow baby bell peppers, seeded and chopped
    • 2 orange baby bell peppers, seeded and chopped
    • 1/2 jalapeño pepper, seeded and chopped
    • 1 sun-dried tomato, chopped
    • 4 small scallions, sliced
  • Salmon
    • 1 tablespoon olive oil
    • 12 oz. salmon filet with skin, cut in half crosswise
    • cilantro leaves, for garnish

RECIPE DIRECTIONS:

1. In a small bowl, whisk together the ingredients for the sauce. Set aside.

2. For the relish: Heat 1 tablespoon olive oil in a large, heavy skillet over medium-high heat until smoking. Drop in the onion and stir continuously until slightly browned, 1-2 minutes. Next, add the peppers and sun-dried tomato and stir for another 2-3 minutes, or until the peppers are glossy and browning slightly around the edges. Transfer relish to a separate plate and set aside to cool slightly, then toss in the scallions.

3. For the salmon: Add the second tablespoon of olive oil to the hot skillet. Swirl the oil in the skillet so it covers the bottom and picks up all the char from the vegetables used to make the relish. Place salmon fillets in the infused oil, skin side up. Sear for 2 minutes, then flip them over. Lower the heat and cook for another 7 minutes or until lightly cooked through (don’t overcook them!). The skin should peel away when lifting the filets out of the pan.

4. To serve, drizzle the lime sauce onto plates in a zig-zag pattern (or you can use a spoon to swirl it onto the plates), about a tablespoon or two of the sauce per plate should do it. Carefully place the salmon fillets on top of the sauce. Top the salmon with a generous spoonful or two of the pepper relish and garnish with a sprig of cilantro.

5. Sit back and enjoy with a glass of white or your favorite citrus cocktail.


30 Minute Salmon Healthy Dinner Idea
30 Minute Healthy Salmon Recipe

Summer Salmon

Need ideas for dinner tonight? This Summer Salmon dinner can be made in 30 minutes, complete with all the trimmings! Weighing in at only 6.5 net carbs per serving, it’s a healthy meal option, too.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2 people
Calories 660 kcal

Ingredients
  

  • Sauce:
  • ¼ cup mayonnaise
  • 1 tablespoon lime juice
  • ¼ teaspoon salt
  • teaspoon ground pepper
  • 1 drop lime essential oil 
  • Relish:
  • 1 tablespoon olive oil
  • ¼ yellow onion diced
  • 2 yellow baby bell peppers seeded and chopped
  • 2 orange baby bell peppers seeded and chopped
  • ½ jalapeño pepper seeded and chopped
  • 1 sun-dried tomato chopped
  • 4 small scallions sliced
  • Salmon:
  • 1 tablespoon olive oil
  • 12 ounce salmon filet with skin cut in half crosswise
  • cilantro leaves for garnish

Instructions
 

  • In a small bowl, whisk together the ingredients for the sauce. Set aside.
  • For the relish: Heat 1 tablespoon olive oil in a large, heavy skillet over medium-high heat until smoking. Drop in the onion and stir continuously until slightly browned, 1-2 minutes. Next, add the peppers and sun-dried tomato and stir for another 2-3 minutes, or until the peppers are glossy and browning slightly around the edges. Transfer relish to a separate plate and set aside to cool slightly, then toss in the scallions.
  • For the salmon: Add the second tablespoon of olive oil to the hot skillet. Swirl the oil in the skillet so it covers the bottom and picks up all the char from the vegetables used to make the relish. Place salmon fillets in the infused oil, skin side up. Sear for 2 minutes, then flip them over. Lower the heat and cook for another 7 minutes or until lightly cooked through (don’t overcook them!). The skin should peel away when lifting the filets out of the pan.
  • To serve, drizzle the lime sauce onto plates in a zig-zag pattern (or you can use a spoon to swirl it onto the plates), about a tablespoon or two of the sauce per plate should do it. Carefully place the salmon fillets on top of the sauce. Top the salmon with a generous spoonful or two of the pepper relish and garnish with a sprig of cilantro.
  • Sit back and enjoy with a glass of white or your favorite citrus cocktail.
Keyword 30 minute meals, fast easy dinners, healthy salmon recipes, keto recipes for dinner, salmon recipes, seafood dinners
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Tenderloin Steaks with Mushrooms in Onion Broth

⭐⭐⭐⭐⭐

Serves: 2 | Total Time: 1 Hour 10 Minutes

I love the Outback Steakhouse. 

I was first introduced to the Outback, and it’s wonderfully Aussie-style fare, when I worked there as a server back in the late 90’s. Yep, that was back when we’d sit down in the booth next to you to take your order. I can’t even begin to tell you how nervous that made me feel at first, but the more I did it, the more fun it became. (Plus it helped me overcome my tendency toward shyness!)

This recipe is inspired by my fond memories of the Outback Steakhouse. I sifted together some spices, and in the interest of keeping things keto, used pork rinds instead of any kind of breading whatsoever. Not that the Outback uses breading on their steaks (at least I don’t think they do!), but because I sometimes like a little extra crunch with my sizzle. It’s like grizzle, but for steak instead of chicken.

So go ahead and grab that bottle of Shiraz (or a can of Foster’s) and toast to a great restaurant-style steak that you can make right in your own kitchen… because…. well, we are supposed to get a snowstorm tonight.

So much for dining out, but whoever said Saturday evening couldn’t be just as much fun when dining in?


Tenderloin Steaks with Mushrooms in Onion Broth

Total Time: 1 Hour 15 Minutes

Prep: 10 Minutes / Cook: 1 Hour

INGREDIENTS:

  • Broth:
    • 4 tablespoons butter, divided
    • 1/4 cup chopped yellow onion
    • 1/3 cup red wine
    • 2 cups beef broth
    • 8 oz. whole button mushrooms
    • 2 fresh thyme sprigs
    • 1 fresh bay leaf
  • Steaks:
    • 2 tenderloin steaks (6 oz. each)
    • 2 tablespoons good quality olive oil
    • 1/3 cup crushed pork rinds
    • 1/4 teaspoon ground cayenne pepper
    • 1/2 teaspoon ground white pepper
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon onion powder
    • salt and fresh ground pepper to taste

RECIPE DIRECTIONS:

For the broth:

1. Melt the butter in a medium pot. Sauté the onions in butter over medium-low heat until they are saturated and transparent, about 10 minutes. Be careful not to burn them! Lower the heat if they begin to get crispy.

2. Add the wine and beef broth to the pot and bring to a boil, then add the mushrooms. Reduce the heat so that the liquid no longer boils but simmers vigorously. If using fresh thyme, add it now along with the bay leaf and allow to simmer, uncovered, for another 30 to 45 minutes, or until the mushrooms reduce to roughly half their size. If using essential oil, wait until just before serving to add it, but go ahead and throw the bay leaf in now. 

While the broth is simmering, prepare the steaks as follows:

1. Place the pork rinds in a ziplock bag and go over them with a rolling pin until they resemble panko crumbs. Add all other ingredients to the bag except for the steaks and olive oil. Shake to combine.

2. In a separate skillet, heat the olive oil until it is very hot and beginning to smoke.

3. Coat the steaks with the spiced rind rub and add them to the skillet. Sear the steaks on all sides to lock in the juices, about a minute on each side. While they are still in the pan, sprinkle them with the remaining rub. Allow steaks to cook through, about 8-10 minutes for medium. Some of the crumbs from the rub will fall into the meat’s juices and char in the skillet. Keep them! They will add great bursts of crunchy flavor to the finished steaks that are pleasantly surprising!

4. When the steaks are cooked to your liking, plate them. Next, deglaze the skillet with some of the onion broth, then scrape the charred bits from the skillet and sprinkle them over the steaks.

5. Remove the herbs from the mushroom broth and take the broth off the heat. (If using thyme essential oil, now would be the time to add it. Make sure it is diluted in the olive oil first, then stir the oil into the broth to mix the flavor throughout.)

6. Spoon the mushrooms over the steaks, then ladle some of the broth over everything on the plates. Drizzle some olive oil over everything for good measure. The meat will continue to cook as it sits on the plates with the hot juices. Serve it right away!


Pan Seared Tenderloin Steak Recipe Ideas
Pan Seared Tenderloin Steaks With Mushrooms In Onion Broth

Tenderloin Steaks with Mushrooms in Onion Broth

Restaurant-inspired tenderloin steaks with mushrooms in onion broth. Stay in for date-night tonight with this easy pan-seared steak recipe!
Prep Time 10 mins
Total Time 10 mins
Course Main Course
Cuisine American
Servings 2 people
Calories 1240 kcal

Ingredients
  

  • 4 tablespoons butter divided
  • ¼ cup chopped yellow onion
  • cup red wine
  • 2 cups beef broth
  • 8 ounces whole button mushrooms
  • 2 fresh thyme sprigs
  • 1 fresh bay leaf
  • 2 tenderloin steaks (6 oz. each)
  • 2 tablespoons good quality olive oil
  • cup crushed pork rinds
  • ¼ teaspoon ground cayenne pepper
  • ½ teaspoon ground white pepper
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon onion powder
  • salt and fresh ground pepper to taste

Instructions
 

  • Melt the butter in a medium pot. Sauté the onions in butter over medium-low heat until they are saturated and transparent, about 10 minutes. Be careful not to burn them! Lower the heat if they begin to get crispy.
  • Add the wine and beef broth to the pot and bring to a boil, then add the mushrooms. Reduce the heat so that the liquid no longer boils but simmers vigorously. If using fresh thyme, add it now along with the bay leaf and allow to simmer, uncovered, for another 30 to 45 minutes, or until the mushrooms reduce to roughly half their size. If using essential oil, wait until just before serving to add it, but go ahead and throw the bay leaf in now. 
  • While the broth is simmering, prepare the steaks as follows:
  • Place the pork rinds in a ziplock bag and go over them with a rolling pin until they resemble panko crumbs. Add all other ingredients to the bag except for the steaks and olive oil. Shake to combine.
  • In a separate skillet, heat the olive oil until it is very hot and beginning to smoke.
  • Coat the steaks with the spiced rind rub and add them to the skillet. Sear the steaks on all sides to lock in the juices, about a minute on each side. While they are still in the pan, sprinkle them with the remaining rub. Allow steaks to cook through, about 8-10 minutes for medium. Some of the crumbs from the rub will fall into the meat's juices and char in the skillet. Keep them! They will add great bursts of crunchy flavor to the finished steaks that are pleasantly surprising!
  • When the steaks are cooked to your liking, plate them. Next, deglaze the skillet with some of the onion broth, then scrape the charred bits from the skillet and sprinkle them over the steaks.
  • Remove the herbs from the mushroom broth and take the broth off the heat. (If using thyme essential oil, now would be the time to add it. Make sure it is diluted in the olive oil first, then stir the oil into the broth to mix the flavor throughout.)
  • Spoon the mushrooms over the steaks, then ladle some of the broth over everything on the plates. Drizzle some olive oil over everything for good measure. The meat will continue to cook as it sits on the plates with the hot juices. Serve it right away!
Keyword date night dinner ideas, outback steakhouse copycat recipe, pan-seared steak recipes, steak and mushrooms, tenderloin steaks in onion broth
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Rojo Teja Stew

⭐⭐⭐⭐⭐

Serves: 6 | Total Time: 5 Hours

Spring is just around the corner. I know it is, the calendar says it is, even though it doesn’t feel like it here in Wisconsin. This hearty, slightly spicy stew is just the thing I need to combat the nagging ailments of spring fever. I like to think of it as my ‘hygge in a bowl’! 

This stew is to food like hot cocoa is to beverage. It really warms the belly after a long day outside in the cold. Serve it up after skiing, snowmobiling, or a long walk in the fresh (nipping) air. Ladle some into bowls after coming in from shoveling yet another pesky foot of wet, heavy white stuff. Or, simply snuggle up by the fireplace with a plate and watch the winds kick up eddies of glistening flakes on the other side of the window.

Garnishes are not necessary, but if you want to add them in, please do! I like the creaminess of avocado, the fresh crunch of thinly sliced radishes, and the salty punch of Cotija cheese. Cilantro, sour cream and corn chips work well, too.

However you choose to dress this stew up (if you dress it up at all), it’s going to work wonders on chasing away the winter blues… even if Ol’ Man Winter himself has long overstayed his welcome.


Rojo Teja Stew

Total Time: 5 Hours

Prep: 30 Minutes / Cook: 4 Hours 30 Minutes

INGREDIENTS:

  • 4 pork ribs with bone in
  • 1.5 lb. beef rump roast, cut into 1-inch cubes
  • 2-4 quarts water
  • 2 T fine sea salt
  • 2 yellow onions, peeled and quartered
  • 6 garlic cloves, smashed
  • 1 (2 inch) piece fresh ginger root, peeled
  • 4 fresh bay leaves
  • 4 sprigs fresh oregano
  • 1 small head green cabbage, cut into small chunks and pulsed in a food processor
  • 1/2 cup almond flour
  • 5 dried ancho chiles
  • 5 dried guajillo chiles
  • 2 T sunflower oil
  • 1 cup chopped iceberg lettuce
  • 1 tsp dried oregano leaves
  • crumbled Cotija or Queso Fresco cheese
  • 2 red radishes, sliced very thin
  • 1 ripe avocado, sliced
  • fresh grated lime zest

RECIPE DIRECTIONS:

1. In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt.  Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.

2. Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano sprigs and discard (don’t worry if some or most of the leaves remain in the stew, this is ok.) Add in the ‘riced’ cabbage and almond flour, stir to combine. Simmer, uncovered, over medium low for another 1 hour and 30 minutes.

3. While the stew is simmering, split the ancho and guajillo chiles; remove the stems and seeds. Place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and turn dark, about 2 minutes. Carefully add water to cover the chiles, stir to moisten, and bring to a gentle simmer. Cook until the chiles are soft, about 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chile liquid to cool slightly, then taste it. If it is spicy but tastes ever so slightly like raisins, keep it. If it is bitter, toss it.

4. Transfer the softened chiles and 1/2 cup cooking liquid from the chiles (or water if bitter), to a blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed, and then discard the solids.

5. In a small pot, heat the sunflower oil over medium. Carefully add the strained chile mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep reddish brown. Remove from heat and set aside.

6. When the meat mixture has finished simmering, the pork rib meat should have pretty much fallen off the bones. Take out the bones and discard them. Using a large spoon, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew. 

7. To serve: Add lettuce to the bottom of six shallow soup bowls. Ladle one big scoop of stew over the lettuce. Rub dried oregano leaves between the palms of your hands to release the flavors, then sprinkle evenly over the stew.

8. Garnish with avocado slices, Cotija cheese, radishes, and lime zest.


Low Carb Beef And Pork Chili Stew Recipe
Rojo Teja Stew

Rojo Teja Stew

Warm yourself over a bowl of this hearty, earthy, meat and kickin' pepper stew. Perfect for cold winter days!
Prep Time 30 mins
Cook Time 4 hrs 30 mins
Total Time 5 hrs
Course Main Course
Cuisine Mexican, Spanish
Servings 6 people
Calories 710 kcal

Ingredients
  

  • 4 pork ribs with bone in
  • 1 ½ pound beef rump roast cut into 1-inch cubes
  • 2 – 4 quarts water
  • 2 tablespoons fine sea salt
  • 2 yellow onions peeled and quartered
  • 6 garlic cloves smashed
  • 1  (2 inch) piece fresh ginger root peeled
  • 4 fresh bay leaves
  • 4 sprigs fresh oregano
  • 1 small head green cabbage cut into small chunks and pulsed in a food processor
  • ½ cup almond flour
  • 5 dried ancho chiles
  • 5 dried guajillo chiles
  • 2 tablespoons sunflower oil
  • 1 cup chopped iceberg lettuce
  • 1 teaspoon dried oregano leaves
  • crumbled Cotija or Queso Fresco cheese
  • 2 red radishes sliced very thin
  • 1 ripe avocado peeled and sliced
  • fresh grated lime zest

Instructions
 

  • In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt.  Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.
  • Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano sprigs and discard (don't worry if some or most of the leaves remain in the stew, this is ok.) Add in the 'riced' cabbage and almond flour, stir to combine. Simmer, uncovered, over medium low for another 1 hour and 30 minutes.
  • While the stew is simmering, split the ancho and guajillo chiles; remove the stems and seeds. Place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and turn dark, about 2 minutes. Carefully add water to cover the chiles, stir to moisten, and bring to a gentle simmer. Cook until the chiles are soft, about 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chile liquid to cool slightly, then taste it. If it is spicy but tastes ever so slightly like raisins, keep it. If it is bitter, toss it.
  • Transfer the softened chiles and 1/2 cup cooking liquid from the chilis (or water if bitter), to a blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed, and then discard the solids.
  • In a small pot, heat the sunflower oil over medium. Carefully add the strained chili mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep reddish brown. Remove from heat and set aside.
  • When the meat mixture has finished simmering, the pork rib meat should have pretty much fallen off the bones. Take out the bones and discard them. Using a large spoon, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew. 
  • To serve: Add lettuce to the bottom of six shallow soup bowls. Ladle one big scoop of stew over the lettuce. Rub dried oregano leaves between the palms of your hands to release the flavors, then sprinkle evenly over the stew.
  • Garnish with avocado slices, Cotija cheese, radishes, and lime zest.
Keyword beef and pork stew, comfort food recipes, hearty soup, low carb chili recipes, low carb stews, Rojo Teja
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