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Spicy Pumpkin Chili

Reviewed: Nov. 3, 2014
Super simple and VERY Yummy! I made a few changes...Sharing is Caring! Instead of the green and rell bell peppers I subsituted 1 jar of fire roasted red peppers and two fresh Poblano peppers. I chopped and seeded the subsitutions peppers and added them to the sauteeing meat mixture. I too doubled the chili powder. I used two generous cups of fresh pumpkin. One hour into the simmering (on the stove vs crock pot) I found the chilli a bit thick and added 2 cups of beef stock! Very hearty and a nice twist on our TexMex usual! Enjoy!
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Balsamic Roasted Pork Loin

Reviewed: May 13, 2014
Marinated the pork tenderloins for about 2.5 hours using good quality balsamic. After pan searing the loins in an iron skillet, added sliced portobello mushrooms and a medium sweet onion cut in wedges. Finished it off in a 425 degree oven for about 15 minutes, turning once midway. YUMMMMMMY!!! This was so simple and very rewarding!
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Tomatillo Salsa Verde

Reviewed: Aug. 18, 2013
FANTASTIC! I added half a boullion cube to the water and instead of the serrano I roasted Hatch chili peppers. After peeling and seeding the peppers I added about 8 of them to the pot, simmered it on low , uncoverd for about 45 minutes. The consistency was not watery and the taste was amazing. Low calorie too!!! Enjoy!
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