Garlic Chicken Thighs with Green Onions and Lime

Recently I did one of those searches where I could find a recipe based on ingredients I had on hand to use them up.  Miller enjoyed this so much; I thought I better put it here to save it.

Garlic Chicken Thighs with Green Onions and Lime

1 ½ lbs. bone-in, skin-on chicken thighs
salt and pepper, to taste
1 Tbsp. canola oil
1 bunch green onions
1 head garlic, unpeeled and halved crosswise
2 cloves garlic, peeled and finely grated
juice of one lime
1 Tbsp. soy sauce
1 c. water

Season chicken with salt and pepper on both sides.  Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.  Add chicken, skin-side down and cook until chicken is crisped and the fat has begun to render, 8 to 10 minutes.  Flip chicken, skin side up and cook until golden brown 4 to 6 minutes.  Remove chicken to a plate.  Thinly slice 2 green onions and set aside.  Add both halves garlic, cut side down into the rendered fat in Dutch oven.  Add remaining, whole green onions to pot and toss to coat in fat.  Cook until lightly blistered and brown.  Add grated garlic and stir a minute, being careful not to burn.  Add lime juice, soy sauce and water, scraping all the bits off the bottom of pot.  Add chicken back to pot and be sure to coat both sides with liquid mixture.  Bring to a simmer and partly cover.  Cook until chicken is completely cooked and sauce has reduced by ½.  Discard garlic halves and sprinkle chopped green onions over chicken before serving.

Brisket and Black Bean Chili

I cut this recipe from Southern Living recently and Jason really enjoyed it.  Brisket isn't a cheap cut of meat, so I think these same flavors could be developed with stew meat.  I asked the butcher to cut just the right size I needed instead of buying way more meat than I needed.

Brisket and Black Bean Chili

3 Tbsp. flour
2 Tbsp. chili powder
1 Tbsp. cumin
1 Tbsp. salt
1 tsp. dried oregano
2 lb. beef brisket, trimmed and cut into 1 inch cubes
4 Tbsp. olive oil, divided
2 (16 oz.) cans black beans, drained and rinsed
1 (14.5 oz.) can fire roasted diced tomatoes, drained
1 (orange, red or yellow) bell pepper, chopped
1 small red onion, chopped
3 garlic cloves, minced
1 to 1 ½  c. beef broth

Combine first 5 ingredients and toss brisket cubes in mixture until coated.  In Dutch oven, heat 2 Tbsp. oil and brown half of the brisket cubes until browned on all sides.  Remove to a plate.  Repeat with remaining oil and brisket cubes.  Remove to a plate.  Pour half a cup of beef broth in and scrape the bottom of the pot clean.  Add onions and pepper and cook until tender.  Add minced garlic and stir until fragrant.  Add beans, tomatoes, remaining broth and brisket into pot.  Simmer on low about 4 hours until brisket is tender.

This chili tasted even better the second day.