The Yum Yum Factor

Winter is just around the corner and I find myself craving stuff like chili, stew and soup. Went I came to the blog looking for my chili, I was surprised to find that I didn't have a straight up recipe for my regular chili. I found a great recipe for  Red Chili Pork and Beans , Lentil Chili , and a Chili Chicken Soup  but no simple, meaty chili. I was sure that I had posted it at some point and after a search, I found it on No reEats, the blog that documented my year of never repeating a recipe. To be honest, that year was such a blur of stress and mental anguish, that I think I have blocked most of the meals from my memory in order to protect my fragile psyche.  I made a batch of this stuff over the weekend and realized that I had to share it with you guys because it's too good to keep to myself. This fills my 5 quart heavy pot or my 5 quart crock pot. It freezes beautifully by the way. Chili with Chorizo makes approx 4-5 quarts small glug olive oil 500 ...

It's Throwback Thursday so let's repost this No ReEats gem from September 25 back in 2011: Sept 22     half price apps at a pub Sept 23     BBQ beef from the freezer on homemade rolls with coleslaw Sept 24     impromptu road trip to Niagara and Buffalo, late lunch at The Anchor bar Sept 25     Grilled Strip Loins with Chimichurri Compound Butter We have been eating out a ton because Shack is finally done his movie and has been making it home in time to eat and he wants to go out all the time, so we have been out and about and not eating at home a ton. This Sunday was a beautiful, warm, sunny September day and seeing that we have barely used the bbq all summer, I demanded that we stay home and grill. He has been jonesing for steak and baked potatoes but I wanted to do something a little special. I LOVE chimichurri but thought it might be fun to make a compound butter using all the ingredients but substituting butter for the olive oil a...

Lately I have begun to go through my old posts at my other blog, No ReEats. I will start craving something and comb through this blog, sure that I not only made this tasty thing but I know I blogged it. I remember photographing it and writing about it but I can't seem to find it. For some reason the last place I look is No ReEats, sort of like the fact that Shack always finds his keys in the pants he wore yesterday but that is always the place he ignores because he is sure he didn't leave them in there. Anyway, I am going to start reposting my favourites from over there to here every Thursday so I can have them all in one place, at last. I have moved The Week in Yum to Saturday so, from now on, there will be two regularly scheduled postings each week. Let's get in the way way back machine.... From Thursday, January 26, 2012: It was a rare night where both of my men were going to be home for dinner so I kindly asked them if they would like to put in any requests. I ...

I love chimichurri. If you read the blog at all, you might have already seen my Argentinian flank steak with chimichurri  or my roasted chicken with the stuff  . I often toss roast veggies in the sauce straight out of the oven but I had never thought of actually roasting them WITH the chimichurri until I saw the recipe in the Summer 2013 LCBO Food and Drink. The chimichurri recipe looked like a good, solid base but I like to add cilantro, use half the garlic and skip the red pepper flakes. I made these as part of our Canada Day BBQ and they were perfect. I like to avoid potato salads with mayo for these types of events and was getting bored of just plain old roasted mini potatoes to be honest. They were easy to whip up ahead of time and leave out for a couple of hours until it was time to eat. One less thing to either make last minute OR try to find room in the fridge for it and nobody died. People not dying from eating my food is always the sign of a great BBQ, in...