Chorizo Queso Fundido with Salsa Verde

As you all know by now Superbowl season is about to be in full swing, and what screams football more than chips and dip? Here in Arizona, I have grown up a true Cardinals fan (no bandwagoner here), and win or lose, I always support my team. You know what else I'm an even bigger fan of than the Cardinals? Queso. But this ain't no ordinary queso, folks. No way. You think I wouldn't go all out for you this year? I've you got your dip needs covered my friends. Arizonans love their spicy foods. In every shape and form. So queso is no exception. 

This queso combines perfectly melted cheese, topped with greasy chorizo, then swirled with homemade salsa verde, which comes together in a cinch thanks to my Zyliss Easy Pull Food Processor. No dragging out my huge electric processor, cords and bowls askew. Nope, just toss everything into the easy pull and ta-da! Salsa verde just like that. I'm even giving one away to one of you lucky readers out there! To enter, simply go to my instagram page, follow me and comment with what you would make with the Zyliss Easy Pull Food Processor! Kapeesh?!

Salsa Verde

• 1 lb. tomatillos, husks removed
• 1/2 jalapeno
• 2 garlic cloves
• 1/4 onion
• 1/2 cup cilantro
• 1/2 lime, juiced

Chorizo

• 1/2 lb. pork chorizo
• 1/4 cup minced onion
• 1/2 jalapeno, minced
• 1/2 tsp. ground cumin

Queso

• 1 cup heavy cream
• 1 tbsp. flour
• 2 oz. sharp cheddar cheese, shredded
• 2 oz. white American cheese, shredded
• 2 oz. colby jack cheese, shredded
• pinch of freshly ground black pepper

Heat a cast iron skillet over high heat and cook the tomatillos, jalapeno, garlic, and onion for 4 minutes, until slightly charred. Add the roasted vegetables along with the cilantro and lime juice to your Zyliss easy pull food processor and pull about 20 times until smooth and well-blended.

Place the bowl of salsa in the fridge while your prep the rest of the dip.

In a large skillet, cook the chorizo over medium-high heat, breaking it up with a spoon as it cooks, then add the onion, jalapeno, and cumin. Continue to cook until the chorizo is cooked through. Remove from the heat.

In a medium sauce pot, heat the cream and flour until just simmering. Add in the cheese and whisk until the cheese melts completely and sauce becomes silky smooth. Add the pepper and whisk to combine.

Pour the queso in a serving dish. Add the chorizo to the center of the queso, then swirl the salsa verde around the outside. Serve hot with chips. 

**I was provided with 2 Zyliss Easy Pull Food Processors for this post. All recipes and opinions are my own. Contest ends Monday,  January 18, 2016 at Midnight ET. 

Chipotle Corn Mashed Potatoes

It's Day 3 of Southwestern Thanksgiving here at HDFB, and what is any Thanksgiving dinner without mashed potatoes? They are basically a food group in my house, and I just had to add a little kick of flavor to them this year with some roasted corn and smoky chipotle chiles in adobo. Plus, how adorable is that turkey serving bowl? I love themed serving ware! The secret to perfectly creamy mashed potatoes is to warm the milk and butter together before adding them into the potatoes. Cold milk and butter, just cools the hot mashers, and make for a gummy end product. Also, I love to use a hand mixer to break up the potatoes a bit before adding the milk and butter. Makes the process so easy and seamless. 

Chipotle Corn Mashed Potatoes

Ingredients:

• 6 large russet potatoes, peeled and cut into 2-inch chunks
• 6 tbsp. unsalted butter
• 3/4 cup whole milk
• 1 tbsp. olive oil
• 1 1/2 cups corn (I used canned since fresh are not in season)
• 1 chipotle in adobo
• salt and pepper to taste

Bring a large pot of salted water to a boil, and cook the potatoes until fork tender, about 20 minutes.

Meanwhile, heat the olive oil over medium-high heat in a medium saucepan. Add in the corn and cook, stirring occasionally, until browned. Remove from the heat. Also, heat the butter and milk in a saucepan until warm. 

Drained the potatoes and add back into the hot pot. Use a hand mixer to break up the potatoes. Slowly add in the melted butter and milk, while mixing until smooth. Add in the corn and chipotle pepper, season with salt and pepper, then stir until combined. 

Serve hot. 

Chorizo Cornbread Stuffing

Yesterday I kicked off my week of Southwestern Thanksgiving dishes on the blog. And what is Thanksgiving without stuffing? However, I don't like to bake my stuffing inside of the bird, so I guess  you would consider this dressing? Whatever, it will always be called stuffing to me regardless. Who cares about correct grammar and titles, when you've got this delicious chorizo and cornbread dish? Side note: I used to LOATHE stuffing as a kid. Like, wouldn't let my mom touch my plate with it. Like, what kid doesn't like baked bread casserole? Trust me, I grew out of that stage, and am a stuffing LOVER. The fresh herbs bring out so many flavors, and the butter, and the broth...mmmmm!! Plus, this makes a huge heaping dish, so you are sure to have some leftovers for the days to come! 

Chorizo Cornbread Stuffing

Ingredients:

• 12 cups of day old cornbread, cut into 1-inch chunks
• 1 lb. beef chorizo
• 1/2 cup unsalted butter
• 1 large carrot, peeled and chopped
• 1/2 yellow onion, chopped
• 2 stalks of celery, chopped
• 6 garlic cloves, minced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp. fresh sage, chopped
• 1 tbsp. fresh oregano, chopped
• 1/2 tbsp. dried thyme
• 2 1/2 cups chicken or vegetable broth
• 1 1/4 cup green onions, sliced
• salt and pepper to taste

Preheat oven to 400 degrees F. 

In a medium saucepan, cook the chorizo, breaking it up with a spoon, but leaving some larger chunks. Once cooked, transfer to a plate lined with a paper towel to drain off the extra grease.

In the same saucepan, melt the butter over medium heat, then add in the carrot, onion, celery, and garlic. Cook for 8-10 minutes until softened. Add in the cilantro, sage, oregano, and thyme. Cook for another 2 minutes until fragrant. Add the drained chorizo back into the pan. 

Add 2 cups of the broth to the hot pan with the chorizo/veggies and bring to a boil. Add the cornbread to a large mixing bowl, then pour the boiling saucepan mixture over the cornbread. Toss the mixture with a large spoon to coat the cornbread. If the mixture looks too dry, add the remaining 1/2 cup of broth. 

Add the stuffing to a 9x13-inch dish and sprinkle with the sliced green onions. Cover with foil. Bake for 20 minutes, then remove the foil and bake for another 10 minutes until the top is crispy. 

Chipotle White Bean Dip

This is one of my favorite dips to make at home, and I honestly can't believe that this is the first time I am posting about it. I have made it for parties as well as for snacking on at home. I may or may not have had just this dip and some pita chips for dinner on occasion. Don't pretend you haven't done it too. Aren't snacks for dinner the best sometimes? Now you all know that I like the heat, but if spicy isn't you forte, feel free to only add 1 chipotle chile instead of 2 to cut the heat index down. Drizzle with really good olive oil and sprinkle with some pepita seeds for an extra boost of flavor! 

Chipotle White Bean Dip

Ingredients:

• 1 can white beans, drained and rinsed
• 2 chipotle chiles in adobo
• 2 garlic cloves, peeled and roughly chopped
• 1/2 tsp. cumin
• 1 tsp. chili powder
• 1 tbsp. lemon juice
• 1/4 cup olive oil
• pinch of sea salt

In a food processor, add the chipotle chiles and garlic and pulse until chopped. Then turn the processor to the on position and add the beans in three sections, waiting for the first addition to chop before adding the next. 

Add in the cumin, chile powder and lemon juice and pulse 5 times. Now with the processor in the on position, slowly add the olive oil in a steady stream until the mixture begins to smooth out. If you desire a thinner consistency, add a tbsp. of water at a time until your desired consistency is reached.

Season with salt to taste, and keep covered in the fridge until ready to serve. 

Okra Corn Cakes with Lime Cilantro Yogurt Dip

Hi, my name is Rhea, and I am brand new to the okra scene. I have been seeing it for weeks now at the farmer's market, and slowly popping up in the grocery stores. But I had yet to get my hands on it, nor did I really know what to do with it? Until now. Next time I will be brave enough to cook it on it's own and let the flavor really come out, but I had to start out with something safe. Breaded and pan-fried is usually safe in this house. I have to say, I really enjoyed these corn cakes, but I felt that they were a little low on salt, so I upped the salt in the recipe, just fyi. Plus, anything with a yogurt dipping sauce is a winner to me. So next time you see a new ingredients, don't be afraid to try something new, you might really enjoy it! 

Okra Corn Cakes:

• 1 garlic clove, minced
• 1 small jalapeno, minced
• 1/2 cup red bell pepper, chopped
• 1 1/2 cups sliced okra rounds
• 1 cup corn meal
• 1 tsp. baking powder
• 1 egg
• 1/2 cup water
• salt and pepper to taste
• 2 tbsp. high-heat oil for frying

Lime Cilantro Yogurt Dip:

• 1 cup plain greek yogurt
• 1 lime, juiced
• handful fresh cilantro, chopped

In a medium bowl, add the garlic, jalapeno, bell pepper, and okra. Season well with salt and pepper and set aside. In another medium bowl, whisk together the corn meal, baking powder, egg, and water. Add to the bowl with the veggies, and mix well. Add more water, a tbsp. at a time as needed if they aren't wet enough. 

Heat up the oil in a large pan over medium-high heat. Form the batter into small- or medium-sized patties. Fry for 2-3 minutes on each side, until cooked through and crispy on the outsides. Remove form the oil and drain on a paper towel to soak up any extra oil.

Whisk together the yogurt, lime juice, and cilantro. Serve the cakes hot with the dipping sauce. 

Roasted Carrot White Bean Dip

We all know that I have a love affair with hummus. And, well, white bean dip is basically hummus' half-sibling. To be honest, I just didn't have any garbanzo beans/chickpeas on hand, but I did have a can of northern beans, so I saved myself a trip to the store, and still got my weekly fix of homemade dip. The first thing I did was make the most refreshing cucumber sandwich by spreading both pieces of bread with the carrot dip and smashed a whole cup of sliced cucumbers in between. I also devoured half of it using chia seed tortilla chips as the main vehicle between the tupperware and my mouth. Sorry for the visual. What I am trying to say is that you should make this. Over and out. 

Roasted Carrot White Bean Dip

Ingredients:

• 4 large carrots, peeled and cut into 1/2-inch slices
• 2 garlic cloves
• 1/4 cup olive oil + 1 tbsp.
• 1 can white northern beans. rinsed and drained
• 2 tbsp. tahini
• 1/4 tsp. paprika
• 1/4 tsp. cumin
• 1/2 lemon, juiced
• salt and pepper to taste

Preheat oven to 375 degrees F. Drizzle the carrots and garlic with 1 tbsp. olive oil and season with salt and pepper. Wrap the garlic cloves in a small tin foil packet, and place on the baking sheet with the carrots. Roast in the oven for 25 minutes, flipping the carrots at 15 minutes.

Remove the roasted veggies from the oven and allow to cool slightly while you prep the dip. 

Add the beans, tahini, paprika, cumin, and lemon juice to a food processor. Pulse until the beans are broken down. Add in the carrots and garlic, and continue to pulse until the carrots are broken down slightly. 

Turn the food processor on, and slowly add the 1/4 cup of olive oil in a steady stream. Scrape down the sides and continue to process until smooth. Season with salt and pepper as needed and pulse again to combine. 

Keep the dip in the fridge in an airtight container for up to 1 week. Serve with your favorite veggies, chips, or as a spread on sandwiches. 

Grilled Artichoke Appetizer with Creamy Lemon Dip

One of Andrew and I's favorite places to go out on a date to is Hillstone. There you can find the best dirty martinis (extra cold with 3 olives please!), as well as the most ridiculously addicting ice cream sundae that comes with it's own gravy boat full of chocolate fudge.  What you can also find there during the summer months when available is the most sinful grilled artichoke appetizer. Well worth the price of an entree for 3 artichoke halves and a creamy lemon herb dip; these things are a hot commodity. I tried to make my very own commoner version at home, doing my best to re-create their infamous app, and I admittedly did a great job, but like they always say, if it ain't broke, don't expect it to come out the same as a top-tier restaurant with professional chefs. Try your hand at this for your next dinner party, or as a quick snack to be had between lunch and dinner. Cheers!

Grilled Artichoke Appetizer with Lemon Dip

Ingredients:

• 2 large artichokes, halved lengthwise
• 1 tbsp. olive oil
• 1 lemon, juiced
• 2 tbsp. mayo
• 2 tbsp. plain Greek yogurt
• 1 garlic clove, grated or pressed
• salt and pepper to taste

Bring a large pot of water to a boil. Lower heat to a rolling boil and add in the halved artichokes,. Cook for 20 minutes.

Meanwhile prepare the lemon dip. Whisk together 1/2 of the lemon juice, mayo, yogurt, garlic, salt, and pepper. Keep in the fridge until ready to serve.

During the last 5 minutes of boiling, preheat our grill over high heat. Once the artichokes are done cooking, remove them from the water, drizzle with olive oil on the cut side and place onto the direst heat of the grill. Grill for 3-5 minutes until charred. Remove from the heat and serve with lemon dip.

Roasted Poblano Hummus

 Have you ever roasted poblano peppers on the grill? If you have, then you know the delicious smell that comes with it. If you haven't, isn't it about time that you did? Roasting them makes your backyard smell like your favorite Mexican food restaurant, rich with flavor and fresh peppers. Usually when I roast then I will stuff them with shredded pork, or chop them up into some tacos. But this time I am pureeing them into some homemade hummus. Hands down, this is better than any store bought hummus you will ever buy, and worth the labor of love.

Roasted Poblano Hummus

Ingredients:

• 1 large poblano pepper
• 1 14.5-oz. can chickpeas or garbanzo beans
• 1 garlic clove, chopped
• 1/4 cup tahini
• 1/2 lemon, juiced
• 1/4 cup olive oil
• 1/4 tsp. cumin
• salt and pepper to taste

Cook the poblano on the grill, over a gas burner, or in the oven until the outside are charred black. Place the pepper into a plastic bag and allow it to steam for 20 minutes. This makes it easy to remove the skin. Once it has steamed and cooled a bit, use your hands or a paper towel to remove the charred outer layer of the pepper. Then discard the stem and the seeds inside the pepper.

Drain the chickpeas and reserve the drained liquid. Begin to lightly squeeze each individual bean, until the clear outer skin slides off. Discard the skins and keep the beans in a separate bowl. Continue to do this until all of the beans have been shed of their grainy shell.

In a food processor, add the tahini and whip for 2 minutes until light and creamy. Add in the roasted poblano, garlic, lemon juice, salt and pepper. Pulse until combined.

Add in the shelled garbanzo beans 1/3 cup at a time, pulsing until smooth between each addition. Once all have been added, turn the food processor on and add in the olive oil in a steady stream.

Place in an airtight container and keep in the fridge for up to one week.

Steamed Broccoli with Beer Cheese Sauce

Apparently I can't serve things too healthy around here. On its own, broccoli and qunioa are like the mecca of healthy dinner, full of antioxidants and clean-eating qualities. But I couldn't leave well enough alone and had to go and top that pile of health with a homemade beer cheese sauce. If it's homemade, that means it's healthier than going out to dinner though, right? At least that's what I like to tell myself, and I'm sticking to it. I am addicted to buying smoked cheese anytime I can find it, because a small amount can go a long way. Somehow the smokiness of the cheese sauce and the bright green pile of veggies really went well together. So much so that I ate this 2 days in a row!

Steamed Broccoli with Beer Cheese Sauce

Ingredients:

• 4 cups broccoli florets
• 1 cup cooked quinoa

Beer Cheese Sauce:

• 1/2 cup beer, separated
• 1 1/2 tbsp. flour
• 3/4 cup milk
• 3/4 cup shredded cheese of choice (I used smoked gouda)
• salt and pepper to taste 

Add 1-inch of water to a large pot, place a steam basket into the pot and then add in the broccoli. Cover and simmer, steaming the broccoli for 4 minutes until bright green. Remove from the heat and set the cooked broccoli aside.

Meanwhile, make the beer cheese sauce. In a small bowl, whisk together 1/4 cup beer with the flour. Heat the remaining beer and the milk in a medium saucepan until it comes to a boil, watch it carefully so that it doesn't overflow. Lower heat to simmer and add in the beer/flour mixture.Whisk until the mixture thickens, about 2-3 minutes. Add in the cheese, salt, and pepper. Whisk until the cheese melts.

To plate, place the quinoa down onto a plate or bowl and top with the steamed broccoli. Pour the beer cheese sauce over the top or serve on the side for dipping.

Spinach and Kale Greek Yogurt Dip: Trader Joe's Copycat

I am no stranger to my local Trader Joe's market. I can often be found buying their chicken jalapeno sausages, pretzel bagels, and their vast assortment of flavored yogurts. And don't even get me started on their dessert aisle. helppppp!!!!! But I was only recently introduced to their incredibly sinful Spinach and Kale Greek Yogurt Dip {thanks Ashley!}. After raving about how she basically ate the entire tub in one sitting, this coming from a girl who has Oreos and Whoopie Pies for breakfast (and still maintains a svelt frame), I had to see for myself what was so good about this mixture of greek yogurt and veggies. You wouldn't have even known that I purchased it if it weren't for the proof of the purchase on my credit card, it was gone so fast. I chopped up some carrot sticks, sliced up some belle peppers, and pulled out our family-sized bags of tortillas chips. That dip didn't stand a chance. Before I tossed out the evidence container I took a picture of the list of ingredients, and set out to make my own copycat version. And just like that, here it is. No frills, no special ingredients. Just wholesome goodness. In hopes of keeping the Trader Joe's checkout line from knowing me by name, I'll be making this dip at home as much as possible! 

Spinach and Kale Greek Yogurt Dip

Ingredients:

• 1 17-oz. container of plain Greek yogurt (about 2 cups)
• 3 tbsp. olive oil mayonnaise
• 2 garlic cloves, minced
• 1/3 cup finely chopped carrot
• 1/3 cup finely chopped red bell pepper
• 1 cup finely chopped kale
• 1 cup finely chopped spinach
• 1 tbsp. honey
• 1/4 tsp. dill
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1 tsp. nutritional yeast
• pinch of red pepper flakes
• salt and pepper to taste

In a medium bowl, combine all of the ingredients together. Season with salt and pepper to taste and place in an airtight container in the fridge for at least an hour before serving.

Serve with your favorite veggies, chips, or crackers.

Purple Cauliflower Mash

I'll be the first to admit that I've never really been a big fan of cauliflower. It's always been bland and boring to me. Until now. We all know that since the cauliflower mash craze has hit the scene it's everywhere you look on pinterest. But using purple cauliflower over the white just takes it to another level entirely. I almost feel like a little kid getting to eat something crazy from a science experiment. And that's how I like my cauliflower. Bright, colorful, and loaded with flavor from butter and parmesan. Hey! Just because we swapped out the potatoes for something healthier doesn't mean we have to sacrifice flavor here! I served this up 2 nights in a row for dinner last week, and I'd do it again in a heartbeat. 

Purple Cauliflower Mash

Ingredients:

• 1 tbsp. olive oil
• 1/2 cup chopped onion
• 3 garlic cloves, peeled and smashed
• 3 cups purple cauliflower florets
• 1/2 cup vegetable broth
• 1/2 cup heavy whipping cream
• 1/4 cup unsalted butter
• 1/4 cup freshly grated parmesan cheese
• salt and pepper to taste

Heat olive oil over medium heat in a large sauce pan. Add the onion and garlic, season with salt and pepper and cook, stirring occasionally for 3 minutes until beginning to soften. Add in the cauliflower florets and broth. Cover and steam/cook until the cauliflower has softened slightly, about 6 minutes.

Meanwhile, heat the cream and butter together in a small saucepan until the butter has melted. Remove from heat.

Add the cauliflower mixture to a blender or food processor. Pour in the cream and butter. Puree on high until completely smooth. Add in the parmesan cheese, salt, and pepper to taste. Puree again until combined. Serve hot.

Roasted Garlic Salsa

If you've been living under a rock, then I'm here to tell you that Cinco de Mayo is tomorrow!! A day full of tacos, margaritas, and most of all, SALSA! What better way to celebrate than to make a large batch of homemade salsa. Whether it's for a group, or just you at home in your pajamas eating take-out with you fiance and shoveling large chip-fuls of this salsa into your mouth (no, definitely not talking about myself), this salsa is sure to please the palate. The roasted garlic makes this salsa a bit sweet, evening out the heat from the jalapeno. Best of both worlds. Just be sure to have plenty of chips on hand!

Roasted Garlic Salsa

Ingredients:

• 1 head garlic
• 1 tbsp. olive oil
• 3 medium tomatoes, seeds discarded, then finely diced
• 1/2 red onion, finely chopped
• 1 jalapeno, minced (remove seeds and ribs for less heat)
• 1/2 cup fresh cilantro leaves, finely chopped
• 1/2 tsp. oregano
• 3/4 tsp. cumin
• salt and pepper to taste

Preheat oven to 325 degrees F. Cut the top 1/4-inch or so off of the head of garlic, exposing the cloves. Place the garlic into a piece of tin foil, drizzle with olive oil and salt, then wrap lossely in the tin foil, sealing the edges. Bake in the oven for about 45 minutes, until the garlic is roasted and golden brown. Remove and let cool to touch,

Meanwhile, Add the chopped tomato, onion, jalapeno, cilantro, oregano, and cumin into a bowl and toss to mix season with salt and pepper. 

Once the garlic is cooled to the touch, squeeze the roasted garlic cloves out of the skin and chop them. Add the chopped roasted garlic to the salsa and season with salt and pepper. Chill in the fridge for at least an hour before serving.

Plus, how cute is this margarita chip and dip bowl. I'd say I got the winning gift at the white elephant gift exchange last year!

Lemon-Garlic-Herb Grilled Medley

I was looking for something easy to make for dinner as of late, but still wanted the wow factor to be there. I bought some fresh veggies form the local market as well as a few chicken breasts and planned on throwing them on the grill. But I didn't have the chance to marinate the chicken beforehand and was in a bind to try and give it some flavor in a limited amount of time. So I basically marinated it AFTER the chicken and veggies were cooked. That's right. After. By tossing the grilled chicken and veggies into the marinade afterwards, it allowed them to soak up the flavor as they cooled down enough to eat. This is perfect as a dinner for one, or can feed an army. Just be ready to hear silence during mealtime, because no one is going to want to take a break from this one!


Lemon-Garlic-Herb Grilled Medley

Ingredients:

• 4 chicken breasts
• 2 large red bell peppers, halved, stems and seeds removed
• 4 large zucchini, halved lengthwise
• 1/4 cup freshly squeezed lemon juice
• 2 tbsp. freshly chopped parsley
• 1 tbsp. dried oregano
• 3 garlic cloves, minced
• 2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup olive oil

Preheat grill to medium-high heat. Grill the chicken breasts, about 6 minutes on one side, then flip over to the other side. When you flip the chicken, add the veggies to the grill. Finish cooking the chicken and veggies together (chicken should register about 165 degrees F on an instant read thermometer).

Meanwhile in large bowl, whisk together the lemon juice, parsley, oregano, garlic, salt, and pepper. While still whisking, slowly drizzle the olive oil in. 

Once the chicken is cooked through and the veggies are softened with clear grill marks, remove them from the grill and toss in the bowl of the marinade. Place them all onto a serving platter and drizzle with the remaining marinade. Garnish with extra parsley. 

Ditalini Macaroni Salad

Do you have that one favorite meal that you grew up eating, and it it just takes you back to perfect childhood memories every single time you have it? This is that recipe for me. I don't think words can describe how excited I am to share this recipe with you all. While it may only look like a simple macaroni salad recipe, that's where you would be wrong. This is the copycat recipe of my all-time favorite macaroni salad recipe that I have been snacking on since I was a kid. One of my parent's best friend's has been making this macaroni salad ever since I can remember. Any get together of any kind, you could expect to see this bad boy make an appearance. And while I have been begging her for the recipe for years, I have never been able to get my hands on it. So this is my best attempt at creating a copycat recipe of her infamous side dish. This recipe feeds a large crowd, I mean LARGE. So if you don't need enough pasta salad to feed 30 people, I suggest cutting it in half, but why would you only want half?

Ditalini Macaroni Salad

Ingredients:

• 2 lbs. ditalini pasta, cooked and cooled
• 15-oz. jar of mayo
• 1 tbsp. dijon mustard
• 3 carrots, shredded
• 4 celery stalks, finely chopped
• 1/2 small onion, finely chopped
• 1 4-oz. can chopped black olives
• salt and pepper to taste

In the largest bowl you have, mix together the cooked pasta, mayo, mustard, shredded carrots, chopped celery, chopped onion, olives, salt, and pepper. Mix well and chill in the fridge, covered, until completely chilled through. 

Serve cold.

Beer Braised Chuck Roast with Balsamic

Pot roast is a dish that brings me back to childhood. It was something easy that my mom could throw into the crock pot and then forgot about for hours while she drove me and my brother around to endless school, dance, soccer, basketball, violin, choir, baseball practices like our very own limo driver. Only our limo was a massive Ford Expedition with a lift kit and the muffler removed, so you could here her driving through the neighborhood, signaling us to stop whatever it was that we weren't supposed to be doing. Well, this my friends is not exactly my mother's pot roast. I slowly braised my chuck roast in a little bit of balsamic vinegar for sweetness and beer, thus adding all of the possible flavors. 

Beer Braised Chuck Roast with Balsamic

Ingredients:

• 3 lb. boneless chuck roast
• 2 tbsp. canola oil
• salt and pepper to taste
• 1 red onion, largely chopped
• 1/4 cup balsamic vinegar
• 1 1/2 cups beer (I used Four Peaks Kiltlifter), or broth of choice
• 3 fresh sprigs of thyme
• 4 large carrots, peeled and halved
• 8-10 baby potatoes

Preheat the oil in a large oven safe pot over high heat. Season the roast on both sides with salt and pepper and then sear in the hot oil for 2-3 minutes on each side until nice and brown. Remove the seared roast and set on a large plate to rest while you cook the onions.

Lower the heat to medium and add the onions to the hot oil. Season with salt and pepper and cook for about 5 minutes until softened. Add in the balsamic vinegar and cook, stirring often as the vinegar reduces down into a syrup-like texture and absorbs into the onions; about 2-3 minutes. 

Add the roast back into the pot, then pour the beer around the beef. Add the thyme sprigs and cover the pot. Add to a 300 degree oven and cook for 3 hours until the meat is cooked through and tender.

Add in the carrots and potatoes, re-cover and cook for another 60 minutes until the beef is easy to shred with a fork and the veggies are tender. Serve hot.