Piggy Goes To Market

This is a good chili recipe.  I might swap it out for a white chili recipe, I’m still experimenting.

I also need a good simple corn bread recipe, ideally just the ingredient proportions so I can scale it down to just a few servings.  Post up if you have a good recipe.

Ingredients

• 2 tablespoons olive oil
• 1 large white onion, chopped
• 4 cloves garlic, chopped
• kosher salt and black pepper
• 1 pound ground beef chuck
• 1 tablespoon chili powder
• 1 to 3 teaspoons chopped chipotles in adobo sauce (sold in a can at Central Market in Austin)
• 1 12-ounce bottle dark Mexican beer
• 1 28-ounce can whole peeled tomatoes
• 1 15.5-ounce can kidney beans, rinsed
• corn bread, sour cream, cilantro, and pickled jalapeños, for serving

Directions

1. Heat the oil in a large saucepan over medium- high heat. Add the onion, garlic, and ½ teaspoon each salt and pepper. Cook, stirring often, until softened, 6 to 8 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, 4 to 5 minutes more.
2. Add the chili powder and chipotles to the saucepan and cook, stirring, for 1 minute. Add the beer and cook until reduced by half, 6 to 8 minutes more. Add the tomatoes (with their juices), beans, and ¼ teaspoon each salt and pepper. Simmer, breaking up the tomatoes with a spoon, until thickened, 20 to 25 minutes. Serve with the corn bread, sour cream, cilantro, and pickled jalapeños.

Source: Real Simple Magazine

Ingredients

• 3 tablespoons olive oil
• 3 red bell peppers, sliced
• 2 medium onions, sliced
• 1 14.5-ounce can diced tomatoes
• 1 teaspoon paprika
• kosher salt and black pepper
• 8 large eggs
• 2 tablespoons chopped fresh flat-leaf parsley
• country bread, for serving

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the bell peppers and onions and cook, stirring often, until beginning to soften, 3 to 5 minutes. Reduce heat to medium, cover, and cook, stirring occasionally, until very tender, 6 to 8 minutes more.
2. Add the tomatoes (with their juices), paprika, and ½ teaspoon each salt and black pepper to the skillet. Cover and simmer until the liquid has thickened slightly, 3 to 5 minutes.
3. Using a spoon, make 8 shallow wells in the vegetables and crack an egg into each. Season with ¼ teaspoon each salt and black pepper, cover, and cook over medium heat until the egg whites are set, 2 to 3 minutes. Sprinkle with the parsley and serve with the bread.

Source: Real Simple Magazine

Salami and brussel sprout pizza — great idea!  Brussel sprouts compliment pork so well.

I made this yesterday with some extra dough I had in the freezer, leftover from some cooking project a couple months back that I couldn’t remember…  Turns out it was pie dough, doh!  It was quite tasty even though it was super flaky and sweeter than you’d expect.   Oops.

Ingredients

• 5 tablespoons olive oil, plus more for the baking sheet
• 1 pound pizza dough, at room temperature
• 1/2 pound Brussels sprouts, very thinly sliced
• 2 ounces sliced salami, cut into quarters
• 1/2 pound mozzarella, grated (2 cups)
• kosher salt and black pepper
• 3 tablespoons fresh lemon juice
• 4 cups mixed greens (3 ounces)
• crushed red pepper, for serving

Directions

1. Heat oven to 450° F with the bottom rack set in the lowest position. Lightly oil a large rimmed baking sheet. Stretch the dough into a large oval and place on the prepared sheet; brush with 1 tablespoon of the oil.
2. In a large bowl, toss the sprouts, salami, and mozzarella with 1 tablespoon of the remaining oil and ½ teaspoon each salt and black pepper; scatter over the dough. Bake until the mozzarella has melted and the crust is golden brown, 12 to 15 minutes. Drizzle with 1 tablespoon of the lemon juice.
3. In a large bowl, toss the greens with the remaining 3 tablespoons of oil and 2 tablespoons of lemon juice and ¼ teaspoon each salt and black pepper. Serve with the pizza and red pepper, for sprinkling.

Source: Real Simple Magazine

Ingredients

• 3 tablespoons dark brown sugar
• 2 tablespoons soy sauce
• 6 tablespoons fresh lime juice
• 2 1/2 to 3 pounds bone-in, skin-on chicken pieces
• 1/4 head red cabbage, thinly sliced (4 cups)
• 2 large carrots, coarsely grated
• 4 scallions, thinly sliced
• 1/2 cup chopped fresh mint leaves
• 1 tablespoon chopped fresh ginger
• 1 tablespoon canola oil
• 1 teaspoon sesame oil
• kosher salt and black pepper

Directions

1. Heat oven to 400° F. In a 9-by-13-inch baking dish, stir together the sugar, soy sauce, and 3 tablespoons of the lime juice; add the chicken and turn to coat. Roast, skin-side down, until the sauce is simmering, about 10 minutes. Turn the chicken skin-side up and roast, basting occasionally, until cooked through, 15 to 20 minutes more.
2. Meanwhile, in a large bowl, toss the cabbage, carrots, scallions, and mint with the ginger, canola oil, sesame oil, the remaining 3 tablespoons of lime juice, and ½ teaspoon each salt and pepper. Serve with the chicken.

Source: Real Simple Magazine