Taco Chili

Guess who's back, back again! Ashley's back, tell a friend! Did I just quote Eminem!?!?!? Sorry, I got sick, then my kids were sick, then I was sick again, then there were holidays, then I was sick again, then we lost a dear family member, then I lost my memory card, then my dad was sick. It's a been a long few months. But, I'm back at it with something perfect for a rainy day. It's rainy here today and I wish I still had some of this! Instead, as I type this, I'm eating left over drive thru chicken tenders. Womp womp... 

Both my boys actually like it, my husband loves it and I love it. It is perfect. When I'm making it for the 4 of us I leave out the beans, but I will put them in when I'm cooking for more people. If you're a bean lover, I'm sure you could double or even triple the amount just fine. My oldest always picks them out when I use them, the rest of us tolerate them in the chili. I often swap out the beef for lean ground turkey as well. But, I use 93/7 ground beef normally anyway, so it's not overly fatty. If you use a fattier meat, you may need to skim out any fat that you render when browning the meat.

My favorite  way to customize it for each person, is by the toppings. Of course, I loaded everything in when I took the pictures but I often just top with, cilantro, avocado and a squeeze of lime. When I'm feeling it though, I will load it down with all the toppings. My kids love to use tortilla chips scoops as spoon.

Taco Chili
serves a whole bunch of people
click to print

1 bell pepper, diced
1 red onion, diced

3 tablespoons taco seasoning

1 tablespoon of salt (omit if you are using a taco seasoning with salt in it)
1 tablespoon cilantro paste or 1 tablespoon chopped cilantro* optional
3 cloves of garlic, chopped
3 pounds ground beef
28 ounce can crushed tomatoes
1 cup frozen corn
32 ounces beef broth


In a pot or dutch oven, over medium high heat, saute peppers and onion, stirring often for 3-5 minutes until softened, translucent and starting to brown. Add taco seasoning, salt, cilantro and garlic, continue to cook for 2-3 minutes stirring occasionally. This allows the flavors of the seasonings and herbs to release and deepen. Add in and brown beef, stirring to break it up. Cook until browned, about 5 minutes, usually. Pour in tomatoes, corn and broth. Turn down to low heat, cover and cook stirring occasionally for about 30 minutes. Remove lid, bump heat back up to medium, stirring often and allow to thicken, just slightly. Taste for seasoning. Top with all your favorite ingredients.

I use:
avocado or guacamole
salsa
sour cream
cheese (this picture I used a shredded blend, but cotija is my favorite)
limes



Hope you enjoy! See you soon!
xo,
Ashley

Ahi Tuna Sushi Bowls

I told you I'd be back! This is the post I had originally planned on being my first post back. That was before I made those cute little graveyards and I changed my mind.

So, I decided to make a new series called "Week Night Dinners". They'll all be things that I make regularly during the week, that are easy and usually quick. Most won't have a ton of ingredients. Like this recipe it'll probably be photos from my phone, that aren't styled much at all. It's about real life and what we eat and what I can make that's easy and fits our schedule.

 This one is a favorite of mine and my youngest, Liam. The kid loves sushi! His favorite is Salmon Nigiri or, as he calls it, Nemo Sushi, because it's orange with white veins and reminds him of a clown fish. He is not a normal kid, that's for sure! He rarely eats any sushi other than nigiri and it stumps all the waiters when we let him order a plate of nothing but nigiri. I've made sushi at home before but my oldest, Caleb, won't eat fish unless it's been cooked. He also doesn't like 99% of the veggies out there. When I make this he eats, rice, tuna(well done) and eel sauce, and if I beg he'll eat some carrot ribbons. My husband and I, on the other hand, love to eat this loaded with all the veggies and so does Liam.

Add some rice to this spread plus about 15 minutes of prep and 15 minutes of cooking and plating and you're done. I like to prep the eel sauce and spicy mayo ahead of time, so the flavors mingle and it takes some time off my cook time. If you do weekly food prep, you can cut the cucumber and carrots ahead as well. I try to do this as often as possible and it makes life so much easier. I used the microwavable rice pouches for this but it would be even better with actual fluffy sushi rice or any short grain rice.

Ahi Tuna Sushi Bowls
feeds 4

4 4 oz Ahi Tuna Steaks
1 tablespoon soy sauce
drizzle of olive oil
2 8.8oz Microwavable Rice Pouches
1 small or 1/2 medium cucumber, julienned
1 medium carrot, cut into ribbons with vegtable peeler
2 avocados, cubed
2 tablespoons sesame seeds
Eel Sauce, listed below
Spicy Mayo, listed below

Heat rice according to package instructions. Dish out into 4 bowls and allow to cool. Heat large skillet to medium-high heat, add oil to pain. Once its hot add 2 tuna steaks to pan. sear on both sides but do not cook through. Just a couple of minutes on each side is plenty. Remove from pan and cook the next two. Allow them to cool while you cut the veg. Slice tuna and place on top of the rice, add your veggies, drizzle with eel sauce and spicy mayo. Eat up!

Eel Sauce
2 Tablespoons Mirin
2 Tablespoons Soy Sauce
2 Tablespoons Sugar

In a small sauce pan, whisk together all ingredients and bring to boil over medium-high heat. Cook until just slightly thickened, about 5 minutes, stirring often. Remove from heat and and allow to come to room temp before refrigerating.

Spicy Mayo
3 Tablespoons Mayo
1 Teaspoon Sriracha

Whisk together in a small bowl, cover and refrigerate until ready to use.



See you soon!!
xoxoxo,
Ashley

Bacon Avocado Teriyaki Burger

Just looking at this burger is killing me! I adore it so!

   I'm not a huge burger eater. I rarely order burgers from restaurants because I'm usually underwhelmed. I guess growing up with a "grill master" father has spoiled me. I think he would be proud of me on this one. I should make it for him sometime, with some hibiscus tea. He loves that stuff! 

   This burger is a combination of a few different burgers I've ordered that I actually enjoyed. I know you are going to look at the list of ingredients and think I have lost my mind! Trust me here! I've come up with some crazy stuff before but this is one of my best! 

Bacon + Avocado + Munster + Teriyaki Mushrooms + Horseradish + Spinach = Delicious

   I'm not going to give you a recipe for the burger with this one. Because I couldn't tell you what my meat mixture was or how long it stayed on the grill. But I do know exactly what I did to the mushrooms and how I assembled it. It was one of those crazy nights when I made them and scrambled to photograph before I totally lost any sun. I also and not a grill master like my dad. And everyone has their own favorite way they like their meat coked. I'm a medium girl with burgers but a medium rare with steak. 

Bacon Avocado Teriyaki Burger
serves 4
(click to print)

2 tablespoons mayo
2 tablespoons horseradish
4 hamburger buns
4 cooked hamburger patties
4 slices munster cheese
1 avocado, mashed
teriyaki mushrooms (recipe follows)
8 strips of bacon, cooked

Stir together the horseradish and mayo. Spread on each side of the buns. While your patties finish cooking to your liking, place a slice of cheese on each one and allow to melt. When you add the cheese also place your buns mayo side down on your grill, griddle, pan, etc. Allow to toast. Once the buns are toasted and cheese is melted start assembly. Place a handful of spinach on the bottom of each bun and the burgers on top of that. Spoon some of the mushrooms on top of each burger then top with two strips of bacon. Smear some of the avocado on the top buns and and place on the bottom part of the burger. Now they are ready to eat! ENJOY!

Teriyaki Mushrooms

2 cups baby bellas, sliced thinly
2 tablespoons teriyaki sauce
2 tablespoons honey

In a small skillet, over medium heat saute mushrooms until slightly browned. Add in teriyaki sauce and honey. Cook until mushrooms are coated and sauce has thickened slightly, serve immediately.

I highly recommend eating this with sweet potato fries!

xoxo,
Ashley