Sunday Night Fiesta

There is nothing better than a good, big meal on a Sunday with my little family.  On the menu: Chili con Carne, Grilled Corn w/ Cilantro Butter, and Stuffed Jalapenos. Took a while to prepare everything, but all was good and worth it!  Tonight, I will use the leftover Chili to make a Tamale Pie. 

Family

Chili con Carne

Grilled corn on the cob w/ Cilantro Butter

Stuffed Jalapenos

Chili con Carne - Cooking Light Magazine January 2010

My changes:  I halved the recipe, used 1 lb. beef stew meat, 1 28 oz. can peeled, whole tomatoes chopped (no juice), browned the beef, cooked the onions and garlic as directed, but put everything else together in slow-cooker on high for about 4 hours.  Mixed in cilantro right at end.  Meat would probably be more tender on low for a longer cook time.

A traditional Texas-style chili, this stew packs a smoky punch from mildly spicy poblanos and a hot chipotle chile. Rinsing the chipotle mellows the heat; skip that step for more fire.


Yield: 10 servings (serving size: about 1 cup chili and about 2 teaspoons cheese)

Ingredients
8 poblano chiles
3 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil, divided
3 cups chopped onion
4 garlic cloves, minced
3 cups peeled seeded chopped plum tomato (about 10 medium)
1 tablespoon dried oregano
1 tablespoon ground cumin
1 chipotle chile, canned in adobo sauce
3 tablespoons chopped fresh cilantro
6 tablespoons shredded reduced-fat cheddar cheese

Preparation

1. Preheat broiler.

2. Place poblanos on a foil-lined baking sheet; broil 8 minutes or until charred, turning after 6 minutes. Place poblanos in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut chiles into 1-inch pieces.

3. Sprinkle beef with salt and black pepper; dredge in flour. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add half of beef to pan; sauté for 5 minutes, turning to brown on all sides. Remove from pan. Repeat procedure with remaining oil and beef.

4. Reduce heat to medium. Add onion to pan; cook 12 minutes, stirring occasionally. Add garlic; cook 3 minutes, stirring frequently. Return beef to pan. Stir in tomato, oregano, and cumin; bring to a simmer. Cover and cook 1 hour, stirring occasionally. Stir in poblanos; simmer for 45 minutes or until beef is tender, stirring occasionally. Rinse, seed, and chop chipotle. Stir in chipotle and cilantro. Sprinkle with cheese.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949759

Grilled Corn-on-the-Cob w/ Cilantro Butter - Marthastewart.com
 
I used lemon zest/juice...I think lime would be a lot better like the recipe calls for. 
 
Soak corn for 1 hour in husk
Grilled for 20 min turning every 5 min
Serve with butter, salt, pepper.. or try this butter for something different...
 
2 tablespoons unsalted butter, room temperature

1 tablespoons coarsely chopped cilantro
1/4 teaspoon grated zest of lime
3/4 teaspoon freshly squeezed lime juice
1/8 teaspoon chili powder

http://www.marthastewart.com/recipe/corn-on-the-cob-with-cilantro-lime-butter


Stuffed Jalapenos -Everyday Food June 2010

Easy and so so good!!

Preheat oven to 450 degrees. In a small bowl, mix together 4 ounces cream cheese, room temperature, and 1/2 cup grated sharp cheddar cheese.  Season with course salt and ground pepper.  Halve and seed 6 large jalapenos.  With a small spoon, fill each jalapeno with about 1 tablespoon cheese mixture.  Place peppers on a parchment paper (or foil) lined baking sheet and cook until cheese is browned and bubbling, about 10 minutes, rotating sheet about half-way through.