Is it possible to be in love with a pot?

I don't care what you say...it is possible...I do love that pot!

How could I not? 

Its green and beautiful and can go from the stovetop to the oven...I've wanted one for years!

Someday I will have another one, a bigger one, maybe a yellow or orange one!

I can't wait!
Until then, I will cook anything and everything in this beaut! 

Pictured above is turkey taco chili, recipe found here

Skinny Taste is one of my favorite websites, it has lightened up versions of all of my fave foods.

However, even if you aren't looking for lightened up food...this is a DELICIOUS recipe. 

We ate it two nights in a row and still have plenty leftover

Logan gives it a ****, even though it is not a challenge recipe.

Gotta mix it up a little.

ENJOY!

I shall leave you with more pics of my new love.

Serves 9.  In my opinion 6.

MN State Fair

Hello lovely followers!  

I have returned from the land of 10,000 lakes and am re-learning how to endure the smoke filled valley that we live in.  It wasn't a very nice homecoming.  Hopefully the fires will be contained soon!

While home, of course we went to the fair.

If you don't already know (embarrassing) the MN state fair is known for not only fried food, but everything is on a stick.  Things like fried twinkies, bacon, fried candy bars, beer, cheese, beef, chicken, corn...all on a stick.  I have a few photos from the fair and I thought I would share them with you all.

For the most part things were eaten before I remembered to take a picture, but I did manage to snap a few things before they were devoured.  

ENJOY!

I will resume cooking NOW!

First stop was cheese curds...no surprise there.

Wouldn't be a MN fair without curds!

We then saw this stand...but refrained from indulging.  

BEST CORN YOU WILL EVER HAVE!

Healthy Choice?  Well yes, minus the vat of butter each cob is dipped in! ;)

We then saw this!

A huge slab of bacon a stick.

While my dad and I both felt the vortex pulling us in...we did not succumb to this one either.

Did not try this, but the line was long and the sign was cool.  WAY too full at this point!

Of course had to end the evening with Sweet Martha's cookies and milk!

If you've never tried these hot out of the oven delicacies...you have never lived.

Yes we got a bucket...for 3 people...don't judge!

And don't worry either...there was LOTS leftover!

Beautiful MN sunset! 

LOVE LOVE LOVE that state!

PROMISE...home cooked food to come...stay tuned!

Steak with Poblano Sauce

So I'm leaving for MN in about 2 hours.  I thought I would leave you with a recipe before I go, because I will be honest with you all and say that I doubt I will be posting while I'm there.  I will try to post at least once, hopefully we will be doing some cooking, but I'm not making any promises.

This was actually fairly quick and easy.  Besides the roasting of the peppers, this took less than 20 min.

It had a nice bite to it, but the roasting helped to mellow out the heat a bit. 

I served this over orzo, because we are a carb kind of household.

Try this one, its delicious!

ENJOY!

Skirt Steak with Poblano Sauce

1 1/2 lbs skirt steak 

1 T canola oil, plus more for rubbing steak

S&P

1 small onion, chopped

2 garlic cloves, thinly sliced

1 plum tomato, chopped

2 poblano chiles, roasted and thinly sliced

1 lime, 1/2 juiced, 1/2 cut into wedges

Roast the pepper over an open flame until charred on all sides (you can roast directly over gas burner or put int on the grill).  Fold a paper towel around the chile and let it steam for 15-20 min.  

Using the paper towel to protect your fingers, rub the charred skin off the chile.  With a fresh paper towel, split the pepper open lengthwise; remove and discard the seeds and ribs.  If your fingers come in contact with the seeds or ribs, wash hands immediately.  

Heat the grill to high.  Rub the steak with some canola oil; season with S&P.  Grill 3-5 min per side for med rare.  Heat the 1 T canola oil in a medium skillet over med heat.  Add the onion and garlic; cook stirring often until golden and fragrant, 3-4 min.

(fresh onion from the garden)

Add tomato, sliced chiles, lime juice and 1/2-3/4 cup water; season with salt.

Reduce heat; simmer until thickened and saucy, 3-5 min.

Slice the meat; serve with the sauce and lime wedges.

Serves 4.

Logan Rating: ***