Tag Archives: Chipotle chile powder

Chef Brian’s tri-tip chili

I was running low on grocery money this week so I chose to skip Week 29: Salads that don’t suck and instead bought meals I could stretch into many portions like pasta and polenta.

This was the most expensive dish I made all week, but I got five portions  out of it, and I split the provided recipe in half.

A little background, since tri-tip chili with bacon fat in it isn’t really what we do around here (though it should be, every week, lol): I recently needed a big bowl of chili for a work lunch and turned to Chef Brian for a killer recipe.

All I told him was that it had to have tri-tip in it, and you work your magic from there.

The chili didn’t take a lot of effort to make and turned out absolutely delicious. So delicious that I decided to make it again, and this time, I wrote about it.

Keep reading for the recipe and instructions. Continue reading Chef Brian’s tri-tip chili

Week 25, Meal 3: Chicken taco deluxe

The tacos I used to eat were mostly made of that oat-beef crap they sell at Taco Bell.

Sure, I’ve encountered my fair share of traditional tacos (corn tortilla, meat, onions, cilantro, salsa), but never in my life have I eaten as many as I have since coming to work in Santa Ana last year. They’re low in calories, freshly prepared and contain little, if any, processed nonsense.

While I’m all good with simple, I’m definitely not gonna hate when something with many components comes together to create the perfect bite.

Here’s Week 25, Meal 3: Chicken tacos with avocado puree, lime sour cream, and grilled corn-jicama salsa.

Continue reading Week 25, Meal 3: Chicken taco deluxe

Week 25: Mad Fresh Mex

We’re almost halfway through one year of recipes — this being Week 25 and all — but by the look of this menu, my midterm exam has arrived a week early.

Chef Brian’s “Fresh Mex” menu has a long list of ingredients and I’m a bit intimidated by a lot of prep and a lot of cooking going on at once, but after an easy week of making sandwiches I’m ready to jump into the mix in a big way. Here’s what’s cooking, amigos.

Week 25, Meal 1: Marinated pork loin over jalapeno corn pudding, sauteed peppers, smoky ancho sauce

Week 25, Meal 2: Coriander and garlic marinated tuna over corn and black bean salsa, avocado puree, and lime sour cream

Week 25, Meal 3: Chicken tacos with avocado puree, lime sour cream, and grilled corn-jicama salsa

Each recipe makes two servings. Continue reading for the shopping list.

Continue reading Week 25: Mad Fresh Mex

Week 15, Meal 1: BBQ chicken with Dijon potato salad

Aside from sandwiches, BBQ is pretty much the best thing in the world.

That being said, I was pretty worried when Chef Brian approached me with his idea to do no-fat, no-sugar barbecue sauce.

I make my own at home and in my version, the first handful of ingredients include bacon fat, molasses and brown sugar. So when Chef Brian approached me with his recipe I was super skeptical that he could pull off the un-pull-off-able.

But, surprise, surprise, he passed with flying colors. The sauce, based off lots of peppers, spices and apple juice, packs some punch of front then mellows from the sweetness of the juice.

Here’s Week 15, Meal 1: BBQ chicken with Dijon potato salad. It’s magic on the grill as far as I’m concerned. Continue reading Week 15, Meal 1: BBQ chicken with Dijon potato salad

Week 9, Meal 1: Ground turkey and black bean chili

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I’m digging the idea of using the slow cooker this week for my meals, but it’s a little bit of give and take.

On one hand, the meal is ready when I get home — not to mention the house smells great when I arrive — but it’s not easy prepping for a Crock Pot meal when you’re on a time crunch.

I was able to get through Week 9, Meal 1: Ground turkey and black bean chili and I enjoyed a well-spiced chili that was great on another cold winter night. Continue reading Week 9, Meal 1: Ground turkey and black bean chili

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