My Week and a Mexican Beef recipe

Happy Sunday!  This was an odd week for me.  It neither flew by nor drug on but as I was thinking back over it, it seemed a blur.

The big guy's second surgery seems to have gone well.  He has his follow up tomorrow afternoon and then all that's left is to finish all of the eye drops.  I'm so thankful it went well and he is amazed at how much better he can see now.

The weather was pretty mild all week even as the Summer Solstice arrived.  I know many love summer but this fall and winter loving woman is thrilled that the days are now slowly getting shorter.  Yesterday was warm but the humidity was low.  Today it is brutal outside with temps feeling like 105 with high humidity. We're supposed to have storms later and hopefully they will not be too bad but bring us some much-needed rain. 

I finished reading While Time Remains by Yeonmi Park and I can't recommend it enough.  It is a very thought-provoking book.  The insight she has from her personal experience with North Korea, China, South Korea and the US is gripping to say the least.

What we ate this week:

I used the left over Mexican beef to make beef and cheese taquitos.

Arugula pesto and garlic pasta with a salad

Fried chicken breast, smashed garlic potatoes and salad

BIG salad

Joes Wings and a Joe Boli-delivered with a salad

Tonight, I'm making sloppy joes and zucchini fries

In our last beef box we received two one-pound packages of beef stew meat.  The first one I used about a month and a half ago to make a hearty chili.  It's a bit too hot now for chili or even beef stew so I decided to try something different.  It also gave me a reason to pull my Crock pot out that I haven't used in forever.

1 pound beef stew meat

1 onion peeled and sliced in four

5 or 6 large heads of garlic, peeled

2 poblano peppers, seeded and sliced into 1/2 inch strip

2 Cups of Beef Bone broth

1 Tablespoon smoked paprika.

1 Tablespoon smoked cayenne

1 Tablespoon cumin

1/2 tsp. coriander

1/2 tsp. sea salt

1/2 tsp. cracked black peppercorns.

Sautee the beef, onion and peppers in a cast iron skillet for about 10 minutes.

Put beef mixture and all the remaining ingredients in the Crock pot and cook on low for 7-8 hours.

The first night we had the beef with spicy rice and warm tortillas with a lime, avocado, sour cream sauce.  The next meal I used the beef to make beef and cheese taquitos and I used the left-over broth to make the rice in.  This time I served with some of my home-made taco sauce.  Culinary Adventures with Lori: Random Thoughts and Taco Sauce

We enjoyed both meals a lot and I'm already thinking what else I could use this for.  I'm definitely thinking nachos, quesadillas or beef hand pies would be amazing.

Other than work and stopping at the farmers market, we do not have anything planned. 

I hope everyone has a wonderful Sunday and a great week ahead.