Happy Valentine’s Day

It’s not just about romantic love – it’s about the love we have for everyone in our lives. Tell someone you love them, quick, before the day runs out! 🙂

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Happy Valentine’s Day!

I hope you all have had a wonderful day!
Our celebrations started yesterday, with a trip to the Temple, then a lunch at In-N-Out, dinner with my parents at Chevy’s, then I made gluten free doughnut muffins with festive sugar topping (they tasted more like muffins, but good muffins) and we had a movie night (we watched 17 Again – really cute).
Today we went to church and took very long naps afterwards. Then I made red velvet whoopie pies (not as good gluten free and with out the vanilla….that’s what I get for making dinner and desert at the same time) and a really tasty latin flavored chili (recipe to follow).
Now the hubby is cleaning the kitchen {yay!} and the baby will be done soon and we can have yet another movie night. Or just watch the Olympics. Which ever. 🙂
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recipe & image from Cooking Light



Ingredients

  • 2  links Spanish chorizo sausage (about 6 1/2 ounces), thinly sliced
  • 1 1/2  pounds  beef stew meat
  • 1 1/2  cups  chopped onion
  • 4  garlic cloves, minced
  • 1  (7-ounce) can chipotle chiles in adobo sauce
  • 3  tablespoons  tomato paste
  • 2  teaspoons  sugar
  • 1  teaspoon  salt
  • 2  teaspoons  unsweetened cocoa
  • 1  teaspoon  ground coriander
  • 1  teaspoon  dried oregano
  • 1  teaspoon  ground cumin
  • 1  cup  dry red wine
  • 1/4  cup  fresh lime juice
  • 2  (14-ounce) cans less-sodium beef broth
  • 1  (28-ounce) can whole tomatoes, undrained and chopped
  • 2  tablespoons  masa harina
  • 2  (15-ounce) cans pinto beans, rinsed and drained
  • 1  (15-ounce) can black beans, rinsed and drained

Preparation

Heat a Dutch oven over medium-high heat. Add chorizo to pan; sauté 3 minutes or until browned. Remove chorizo from pan. Add half of beef to pan; sauté 5 minutes or until browned. Remove beef from pan. Repeat procedure with remaining beef. Add onion and garlic to pan; sauté 3 minutes.
Remove 4 chipotle chiles from can, and chop. Reserve remaining chiles and sauce for another use. Add chorizo, beef, chopped chiles, tomato paste, and next 6 ingredients (through ground cumin) to pan, and cook for 1 minute, stirring constantly. Stir in red wine, lime juice, beef broth, and tomatoes; bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
Gradually stir in masa harina. Add pinto beans and black beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
****I halved the recipe and it still made a TON, you may want to quarter it, unless you are feeding more than two people with smaller appetites 🙂