gastrogirl:

smashed avocado-chili tartines.

gastrogirl:

smashed avocado-chili tartines.

gastrogirl:

asian porchetta sandwich.

gastrogirl:

asian porchetta sandwich.

gastrogirl:

vegetarian quinoa chili.

gastrogirl:

vegetarian quinoa chili.

gastrogirl:

‘great bowls of fire’ chili.

gastrogirl:

‘great bowls of fire’ chili.

gastrogirl:

chipotle chili sloppy joe.

gastrogirl:

chipotle chili sloppy joe.

gastrogirl:

sweet chili fried chicken with french beans.

gastrogirl:

sweet chili fried chicken with french beans.

gastrogirl:

sweet and spicy vegan pumpkin chili.

gastrogirl:

sweet and spicy vegan pumpkin chili.

gastrogirl:

seven-layer vegan tacos.

gastrogirl:

seven-layer vegan tacos.

Chili Four Loko

gastrogirl:

delicious chicken chili.

gastrogirl:

delicious chicken chili.

gastrogirl:

frito chili pie.

gastrogirl:

frito chili pie.

sporkme:

Chili and Chocolate Kangaroo with Roasted Pumpkin and Tomato Salad
Sorry Skippy, if you weren’t so delicious I probably wouldn’t have eaten you for dinner.  I forgot how much I liked kangaroo… I tried something a bit different with it, it needed a bit of brown sugar to put it over the top, so I’ll pop it in the recipe.  Sounds weird, but think of it like that rich sauce in a chili!
Ingredients (salad):
Half a butternut pumpkin, chopped
1/4 cup chopped thyme
3 tomatoes, cut in half
3 tbsp olive oil
Salt and pepper
Shredded cos lettuce
Juice of half a lemon
Toss the pumpkin, tomato, oil, thyme, salt and pepper together and roast on high heat for 30 minutes until golden.  Set aside and cool off before putting it on top of the lettuce and finishing with the lemon juice and some of the reserved oil from the roasting tray.
Ingredients (kangaroo):
2 kangaroo steaks
1 tsp cinnamon
1 tbsp chocolate powder
1 tbsp brown sugar
1 tsp chili powder
1 tsp paprika
4 tbsp olive oil
Sea salt
Coat the kangaroo in the spices and let sit for at least 30 minutes.  Grill (inside or out) for about 3-4 minutes on each side, depending on how thick it is.

sporkme:

Chili and Chocolate Kangaroo with Roasted Pumpkin and Tomato Salad

Sorry Skippy, if you weren’t so delicious I probably wouldn’t have eaten you for dinner.  I forgot how much I liked kangaroo… I tried something a bit different with it, it needed a bit of brown sugar to put it over the top, so I’ll pop it in the recipe.  Sounds weird, but think of it like that rich sauce in a chili!

Ingredients (salad):

  • Half a butternut pumpkin, chopped
  • 1/4 cup chopped thyme
  • 3 tomatoes, cut in half
  • 3 tbsp olive oil
  • Salt and pepper
  • Shredded cos lettuce
  • Juice of half a lemon

Toss the pumpkin, tomato, oil, thyme, salt and pepper together and roast on high heat for 30 minutes until golden.  Set aside and cool off before putting it on top of the lettuce and finishing with the lemon juice and some of the reserved oil from the roasting tray.

Ingredients (kangaroo):

  • 2 kangaroo steaks
  • 1 tsp cinnamon
  • 1 tbsp chocolate powder
  • 1 tbsp brown sugar
  • 1 tsp chili powder
  • 1 tsp paprika
  • 4 tbsp olive oil
  • Sea salt

Coat the kangaroo in the spices and let sit for at least 30 minutes.  Grill (inside or out) for about 3-4 minutes on each side, depending on how thick it is.

gastrogirl:

5-ingredient dulce de leche and chili chocolate tart.

gastrogirl:

5-ingredient dulce de leche and chili chocolate tart.

gastrogirl:

turkey taco soup.

gastrogirl:

turkey taco soup.

gastrogirl:

rustic guacamole.

gastrogirl:

rustic guacamole.