Catch up...

It's been a couple of weeks since I posted and we are still on the mend.  It seems like it's taken this long just to get ourselves back to where we were before we got sick.  Funny how that is.  Chad is finally starting to breathe a bit better, and he sees the pulmonologist tomorrow.  If there is any bright side to our sickness, it's that it forced both of us to get primary doctors...and Chad a specialist for his asthma!

Judy was supposed to come out for a visit the weekend that Chad was released from the hospital, but it was just too much.  So we rescheduled for the next weekend.  We enjoyed the visit immensely and had lots of fun.  Judy came out on Thursday evening, so we had a girls day on Friday as Chad had to work.  Judy is a big fan of the Chiefs, so we decided to check out Arrowhead Stadium and take the tour.  Here's a few pics...

Just left on Saturday afternoon as her work week starts on Sunday.  Sunday is our day to cook for the week, which we try to do most weekends.  This weekend, we decided on chili!  I HEART chili...but I haven't been able to make it much this winter given all the goings on.  We picked a Rachael Ray recipe that turned out to be super spicy...and super yummy!  Here's the recipe:

Roasted Poblano & Sliced Steak Chili

• 3 large poblano peppers
• 2lb sirloin shell steak
• 3 Tbsp. EVOO
• 1 large red onion, chopped
• 5 garlic cloves, chopped
• 3 jalapenos, seeded & chopped (optional)
• 1 tsp. smoked sweet paprika
• 1.5 tsp ground cumin
• 1.5 tsp ground coriander
• 1 Tbsp. chili powder
• 1 dark Mexican beer
• 28 oz. can diced tomatoes
• 1 lime, juice & zest
• Salt/pepper
• Corn tortilla chips  

Directions:

1.     Preheat the broiler to high and place the poblanos on a broiler pain or baking sheet.  Char and blacken the skins all over under the hot broiler, about 15-16 min.  Leave the oven door cracked.  Set the poblanos in a bowel and cover the bowl with plastic wrap.  Let stand 10-15 min.  When the peppers have cooled, peel off the skins, discard the seeds and cut the peppers into large bite-sized pieces.

2.     Trim the steak and cut into thin bite-size strips about 1 ½ inches long and ¼ inch thick.  Heat the EVOO in a stew pot over high heat.  When it ripples add the beef and sear on all sides, seasoning it with salt and pepper. 

3.     Add the onions and garlic and reduce the heat to medium-high.  Cook the onions for 5 min.  Stir in the smoked paprika, cumin, coriander and chili powder distributing the spices well.  Deglaze the pan  with the beer, scraping up the browned bits.  Cook for a minute to reduce.  Add the tomatoes and lime zest.  Stir in the poblano and jalapeno peppers.  Reduce the heat to low and simmer the chili for 15-20 min.

4.     Squeeze the lime juice over the chili and turn off the heat.  Serve in the shallow bowls garnished with a few crushed tortilla chips.

llllYou definitely must try this recipe if you like spicy chili!  Yahoo!  Hopefully, I'll catch you all up on this weekend tomorrow.  Baby steps.  Hope everyone is having a great weekend!!