Tag Archives: fall recipes

Dinner Stampede – Southwestern Steak Chili #Recipe

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Southwestern Steak Chile - TheFitFork.com

Ring-ding-ding! Come and get it – I’m serving up Southwestern Steak Chili for dinner and you are about to miss it. A big bowl full of this hearty goodness will squash your “hangries” and fuel you up for whatever adventures you’ve got coming up – whether that’s just some causal mechanical bull riding or running roughshod right over a marathon goal (speaking hypothetically, of course).

Mechanical Bull Riding

Nutritious ingredients magnified by down-on-the-ranch seasonings create wonderful smells while simmering on the stove top – expect a stampede to the dinner table. Folks I know usually make chili with ground beef, but this easy recipe takes it to a whole ‘notha, fork-slinging level with beef stew meat. Meat labeled beef stew is whatever your butcher feels like cutting up that day. So, if you are looking to save a buck and want some control over what you’re eating, try sirloin or round for a lean option or chuck if you want juicier, fall-apart action.

southwestern steak chili with muir glen fire roasted tomatoes

I’ve used a can of pinto beans (hubby likes these best) and a can of black beans (my favorite) – but you can use whatever variety you prefer including the traditional kidney bean.  Chipotle chile powder is my ace in the hole in this pot of chili. I mix up a blend of standard chili powder along with some chipotle power to add smoky undertones – chipotle peppers are just smoked jalapenos. Oh, and an awesome way to boost up the smoky, roasted flavor is to use canned fire-roasted tomatoes – this post isn’t sponsored, but Muir Glen makes a great organic option.

Pot of Southwestern Steak Chili from TheFitFork.com

Southwestern Steak Chili Recipe

  • 1 tablespoon olive oil
  • 2 lbs beef stew meat in 1 to 1 ½ chunks (or cut your own from sirloin or round)
  • 1 large onion, chopped
  • 1 tablespoon chili powder
  • 1  teaspoon ground chipotle chile powder
  • 1 teaspoon ground cumin
  • 1 tablespoon minced garlic
  • 1 (12-ounce) bottle or can Mexican beer
  • 1 (28-ounce) can diced fire-roasted tomatoes, undrained (I used Muir Glenn)
  • 1 (15-ounce) can chile or pinto beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (7-ounce) can salsa verde
  1. Heat olive oil in large Dutch oven over medium-high heat. Add cubed stew beef and cook 5 minutes or until browned, stirring gently. Remove from pan.
  2. Add chopped onion to pan and sauté 3 – 4 minutes or until softened.  Add garlic, chile power and cumin to pot and saute for an additional 1 minute, stirring constantly. .
  3. Add beer, scraping pan to loosen browned bits. Return beef to pan. Stir tomatoes, beans and salsa verde; bring to boil.
  4. Cover Dutch oven, reduce heat and simmer approximately 90 minutes or until beef begins to fall apart with fork.
  5. Serve with favorite chile topping such as sour cream, shredded cheese, chopped cilantro and crumbled tortilla chips.
  6. Serves 6 – 8.

[Tweet “Southwestern Steak Chili  causes dinner time stampede! #beeflovingtexans]

 

What kind of chili person are you — beans, no beans, beef, turkey, vegetarian, etc?

 

Kale and Caramelized Onion Sweet Potatoes + Favorite Fall Recipes

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Check out Recipes for a Fit & Flavorful Fall

by The Fit Fork at Foodie.com

If you take pleasure in eating the signature dishes of the season, fall is a particularly comforting time of year.  Just thinking about the bounty of upcoming Thanksgiving holiday and autumn harvest inspired recipes gives me that warm, fuzzy feeling of well-being of being at Grandma’s house with all the family gathered round.

Pumpkin aside, the most iconic ingredient of autumn may be the sweet potato. Even though this practically royal root is actually enjoyed year-round to the tune of 2.6 billion pounds in the US, it makes the most of its popularity in October, November and December.  Think about it — if you haven’t had sweet potatoes on your holiday dinner table, you may not be normal.

What is normal in my kitchen is to skip mucking up this orange tuber with marshmallows (why, WHY?!) and instead mash up and mix in other healthy ingredients – like the healthy greens, onions, coconut milk and wellness enhancing spices in my recipe for Kale and Caramelized Onion Sweet Potatoes below. If said it before, but I’ll say it again – I love using the sweet potato as a way to fuel my distance running, it’s the perfect choice for healthy carbohydrate loading. Not only does the sweet potato have a lower glycemic index than the traditional white potato (meaning it will be deployed as energy to your body at a more steady state), it is also packed with other nutrition that benefits athletes including vitamins A and C,  manganese, calcium, potassium, iron, vitamin B6 and fiber.

Bowl of Mashed Sweet Potatoes

This Kale and Caramelized Onion Sweet Potatoes dish is the one I made earlier in the week to complement my Cinnamon-Rubbed Braised Lamb with Cranberry Ginger Sauce.  This recipe is so yummy, it’s BAAAAA-d to the bone!  And, by the way — totally approved by all my Paleo diet friends.Mashed Sweet Potatoes with Greens and Onions

Kale and Caramelized Onion Sweet Potatoes Recipe

  • 2 lb (about 2 large) sweet potatoes
  • 2 tablespoons coconut oil
  • 1 large sweet onion, finely sliced
  • ¼ cup white wine (or broth)
  • 4 cups shredded kale (or other winter greens)
  • 2/3 cup coconut milk
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • Salt and black pepper, to taste

 Instructions:

  1. Peel the sweet potato and cut into even sized 1 inch cubes. Place the sweet potatoes in a large pot filled with water. Boil uncovered for 15 minutes or until softened.
  2. Drain the sweet potatoes in colander and set aside.
  3. In bottom of same pot, add olive oil and bring to medium-high heat. Add onions and cook, stirring frequently, for approximately 15 minutes or until turning golden brown and caramelizing. Add wine to pot to deglaze pan and then quickly add kale or other greens and continue to cook for an additional 2 minutes, or until wilted. Turn off heat.
  4. Add sweet potatoes, coconut milk, ginger, and cinnamon and mash everything together to desired consistency. If needed, add a splash more coconut milk. Season with salt and pepper to taste.
  5. Serves 4.
Kale & Caramelized Onion Sweet Potatoes + Fall #recipes @foodie

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What is your favorite sweet potato recipe? 

This post is sponsored by Foodie.com – however, all comments, opinions and recipes are my own.

Paleo Pecan-Paprika Tilapia on Bacon Brussels Sprout Toss + Fit Foodie 5k

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With autumn just around the corner, it’s time to start salivating about all things that include pumpkin and pecans to bacon and Brussels sprouts – and, of course, other delicious fall-inspired ingredients. The Paleo diet embraces so many healthy foods that remind me of the cooler weather season – squashes, sweet potatoes, onions, cranberries, persimmons, pomegranates, broccoli, chard, spinach, all types of nuts, turkey, wild game and more.

Check out Fall Into Paleo

by The Fit Fork at Foodie.com

If you’ve scrolled through my blog, you may have noticed I don’t live and die by the strict rules of the Paleo diet. That being said, I DO believe that the Paleo diet has many great benefits that can contribute to a healthy lifestyle and I always feel great when I’m eating meals that follow a Paleo-esque menu. However, this regime, which eliminates wheat, cereals, dairy, starches (including most starchy vegetables & fruit), grains and anything containing gluten and/or legumes, can be difficult for me to maintain for many reasons including practicality (sometime I just can’t find or afford grass-fed beef), performance (I need extra carbs to support my athletic output – check out the book Paleo Diet for Athletes) and personal sanity (an excessive focus on food makes me freak out). So, I’m one of those “I eat 100% Paleo 80% of the time” kind of people and I don’t feel bad about it nor do I pass judgment on others who are strict abiders or those who would never, ever eat caveman style.  Also, when I’m thinking about Paleo recipes and what I should or shouldn’t do, I remember a quote from one of the go-to cookbooks on my shelf, Paleo Comfort Foods. The author makes a great point that the “Paleo (diet) is a logical framework applied to modern humans, not a historical reenactment.”  Amen. pecan crusted tilapia and warm brussels sprout salad I hope you enjoy my fall-season paleo dinner I whipped up as part of a Foodie.com campaign — Pecan-Paprika Crusted Tilapia on Bacon Brussels Sprout Toss.  Of course, this duo is delicious together, but can also be made and served individually – for example, the fish is also excellent in lettuce-wrap tacos and the warm Brussel sprouts salad makes the perfect seasonal side dish to bring to a potluck or Thanksgiving dinner. .paleo diet pecan paprika tilapia For Pecan Paprika Tilapia Recipe:

  •  1 lb tilapia filets
  • ½ cup pecan meal (ground raw pecans)
  • 1 tablespoon ground paprika
  • 1 teaspoon salt
  • 1 large egg
  • ¼ cup coconut oil
  1.  In large shallow dish, mix together pecan meal, paprika, and salt.
  2. In another shallow dish, whisk egg.
  3. Dip each fish filet into egg and then dredge in pecan mixture.Heat oil in large skillet over medium-high heat.
  4. Add fish to skillet and pan fry for 3 to 4 minutes per side, flipping once. Fish will be done when white and flakey throughout and turning golden brown on crust. Serves 4.

Paleo Bacon Brussels Sprouts For Bacon Brussels Sprout Toss:

  • 4 slices bacon
  • ¼ cup finely minced sweet onion
  • 1 teaspoon paprika (sweet or hot, your preference)
  • 1/3 chopped raw pecans
  • 1 tablespoon apple cider vinegar
  • ¼ cup wine or cooking wine
  • 2 tablespoons real maple syrup
  • 1 teaspoon garlic paste
  • 1 lb shaved Brussel sprouts
  1. In large skillet, cook bacon over medium heat until crispy. Remove bacon from skillet and crumble up (set aside); reserve about 2 tablespoons of bacon drippings in skillet.
  2. In same skillet with drippings, add paprika, onion and pecans; stir over medium-high heat for several minutes until nuts are lightly toasted, onions are softened and paprika has become fragrant.
  3. Add vinegar and cooking wine to skillet; stir quickly for 1 minute to deglaze pan. Lower heat to medium and add syrup and garlic paste; stir combine.
  4.  Add shaved Brussels sprouts (either slice thinly with sharp knife or mandolin or buy prepared) to skillet and saute for approximately 3 to 4 minutes, stirring frequently, until beginning to soften and caramelize.

Tips: Finely slice the Brussels sprouts with a knife or mandolin – or just by them pre-prepped from the produce section of your market.  Also, it’s important to add the paprika to the beginning of the saute so the spice has time to bloom, lending a richer and deeper flavor – this is a trick of trade with chefs fiitfoodierun collage Also, I want to share with y’all an upcoming event that so matches my personality and interests, I’m assuming it must have been put together specifically for me! But, I want you to come join the fun too – it’s the Fit Foodie 5k Weekend hosted by Cooking Light and Health magazines. In addition to the 3.1 mile race, there are gourmet tastings from Texas chefs, fitness demos, sunrise yoga, an obstacle course and boot camp. Allison Sweeney from The Biggest Loser television show will be there signing her newest book and showing support for the race beneficiary, City of Hope. City of Hope is a leading treatment and research center for cancer, diabetes and other life-threatening diseases – 10% of all race entry proceeds benefit this official charity.

The Fit Foodie Weekend is coming up quick (Sept. 12 – 14), but it’s not too late to register!  Use the promotion code FITFORK and get 10 percent off your registration. Please let me know if you are coming by sending me a note in the comments – I’d love to plan a meet up! Disclaimer: This post was sponsored by Foodie.com, however all opinions, comments and recipes are my own.  Also, I am an ambassador for The Fit Foodie Race Series – whoot, whoot!