I had some London broil left over from the Mediterranean salad I made the other day, and decided tacos would be a great way to use it on a warm spring day here in Oregon (a pretty rare occurrence). I found this recipe in my email from PureWow, and decided that with some simple modifications it would work well. The only change I made was due to my meat already being cooked medium rare last night when I started. I sliced it up, tossed it in the rub seasoning from the recipe, and heated it through in the cast iron skillet, making prep time much shorter.Read More
I found a great Paleo friendly recipe for a classic Greek stew called Stifatho, and decided it would be great to try for dinner tonight. The great flavor of beef combines so well with the traditional Greek spice combination of cinnamon and cloves that I am amazed they are not used more in savory American cooking. The sweetness of the spices is cut by the slight acidity of the tomato sauce, and complimented by the currants and feta. Give this a try folks. Healthy and amazing flavor combined to create Fat Boy Heaven.Read More
It is really easy to find new recipes using bacon, but finding new recipes that intrigue me with new flavor profiles takes some doing. I love doing soup this time of year, mostly because it makes for great leftovers that usually hold up well in the freezer for quick meals when we need them. I found this recipe at All Recipes in an email they sent out a few weeks ago, and decided to give it a try. Super simple to make and great flavors have added this to the FatBoy rotation.
Apple Bacon Tomato Soup
- 5 slices bacon
- 1 tablespoon olive oil
- 1/2 white onion, chopped
- 2 teaspoons garlic, minced
- 2 cups beef stock
- 1 (15.5 ounce) can pinto beans
- 1 (14.5 ounce) can Italian-style stewed tomatoes
- 2 stalks celery, chopped
- 1 bay leaf
- 1 medium apple, thinly sliced
- 1/2 cup red wine
- salt and pepper to taste
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
- Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
- In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
- Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.