Category Archives: Blog Post

Chipotle Garlic Edamame

Chipotle Garlic Edamame

Ingredients

  • pack of frozen or fresh edamame
  • chipotles in adobo sauce, seeded & minced
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • salt to taste

Instructions

  1. Prepare edamame accordingly.
  2. Pour edamame in a med-high skillet, drizzle with olive oil.
  3. Cook for 3 minutes then put in chipotles and garlic. Stir well.
http://thegrocerygoddess.com/chipotle-garlic-edamame/


 

Taco Tuesday

So I opened my home again to friends and hosted a Taco Tuesday party! Everyone loves taco tuesday, at least I know I do! I decided to switch it up and do a Asian inspired taco tuesday. Let me share the menu: Pulled Pork Wonton Tacos with Broccoli Slaw and Shallot drizzled with a jazzed up Soy Sauce. Bang Bang Shrimp. Edamame with Chipotle and Garlic. Wonton Dip. Cucumber Gin and Tonic & Lemon Grass Vodka. When I say delicious and my guests approved everything! We had so much fun. I got to entertain them by cooking live! We talked, got to know each other. Ate took shots ate some more, took some more shots! Played games and just overall had a good time! Can’t wait to throw another gathering. I will post the recipes, hope you can make them and share with your friends!

 

 

These the only pictures I got to take, too much fun!

Goulash

Friend of mine asked me if I could make goulash. So I looked it up and seen that my favorite chef (Chef John) had a recipe for this. It’s cold out so why not a hearty spiced meal. We rated this 5 stars.

 

 

Goulash

Ingredients

  • 2 tablespoons vegetable oil
  • 2 pounds boneless beef chuck, cut into 2-inch cubes, seasoned generously with salt and pepper
  • 2 onions, chopped
  • 2 tsp olive oil
  • 1/2 tsp salt
  • 2 teaspoons caraway seeds, crushed
  • 2 tablespoons Hungarian paprika
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne
  • 1 tsp dried marjoram leaves
  • 1/2 teaspoon dried thyme leaves
  • 4 cups chicken broth (1 to deglaze pan, 3 more added to stew)
  • 1/4 cup tomato paste
  • 3 garlic cloves, crushed
  • 1/2 tsp salt, or to taste
  • 1 bay leaf
  • 1 tsp sugar
  • 2 tablespoons balsamic vinegar

Instructions

  1. Season beef with salt and pepper. Heat skillet on high with vegetable oil and brown each side of the meat. About 5 minutes. Transfer meat to a stockpot, but don't clean out the skillet!
  2. Set skillet to med-high and toss in onions. Drizzle with olive oil and season with 1/2 tsp salt. Cook until softened then transfer to stockpot.
  3. Combine caraway seeds, paprika, black pepper, cayenne, marjoram & thyme in skillet. Toast over med-high heat until fragrant. Add 1 cup of chicken broth and stir. Transfer to the stockpot.
  4. Stir 3 cups chicken broth into stockpot. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.
  5. Garnish with sour cream and fresh marjoram if desired.
http://thegrocerygoddess.com/goulash/

*I tossed in some baby portobello mushrooms in last minute
**Recipe adapted by foodwishes.com