ChickenFajita Casserole.
After dishing add a serving of salsa on top.
After dishing add a serving of salsa on top.
Share the recipe, man!
Edit:. The skillet used for this is one I use for making corn bread. So it gets carved in regularly.
If you use a well seasoned cast iron skillet you will make grooves in the seasonings.
While I was cooking breakfast this morning I realized that I should have stated that.
Circle the bottom of your cast iron skillet with tortillas (I use extra soft corn) so that they will fold over the top. There's going to be a gap in the center so lay one flat to cover it.
Slice a green pepper and a red pepper. Slice one large onion and put in a large bowl.
I slice almost two large chicken breast. About a pound give or take. You can use steak if you prefer. Add to the bowl.
A good dose of cummin, cayenne pepper, salt, paprika, pepper, a dash of chilli powder. Or basically your fajita mix.
Now add a bit of olive oil to mix and coat.
Mix it all really good and spread out into a pyrex dish.
Cook for 20 minutes at 400.
Grate to cover the bottom of the cast iron skillet and tortillas about 4 oz each of pepper jack and cheddar cheese. (8oz)(Use what you like and more or less to your desire).
Once the filling is done remove from the pyrex leaving the liquids and place into the cast iron skillet.
Top with another 4oz of each of the cheese.(8oz)
Top that with a small diced tomatoe, cilantro, sliced green onion.
Now place another tortilla over the center and fold the edges of the others to the center pressing down to get them to hold shape.
Back into the oven at 350 for 40 minutes.
Slice and serve. Salsa and sour cream on the side can be added by each person.
The tortillas on the bottom are going to need a sharp knife to cut completely through. I use a metal spatula to remove from the skillet and plate.
Spanish rice and refried beans are good side dishes.
Spanish rice? Chicken stock, minced tomatoes and onions.
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In the above I forgot to say that I use that skillet for making cornbread and it's regularly
carved in. If you use a well seasoned pan. You may have to drain off the juices and remove by holding a plate over the top and flipping the whole thing.
carved in. If you use a well seasoned pan. You may have to drain off the juices and remove by holding a plate over the top and flipping the whole thing.
Moink balls the other night:
Stuffed with some pepper jack, jalapeno and Early Campbell's Hot Links. Asparagus was marinated for 2-3 hours in S&P, garlic, olive oil and horseradish spread, then broiled in the oven on a rack.
Stuffed with some pepper jack, jalapeno and Early Campbell's Hot Links. Asparagus was marinated for 2-3 hours in S&P, garlic, olive oil and horseradish spread, then broiled in the oven on a rack.
Red beans, before the rice. Still got about an hour and a couple more steps before it's ready...
Pig on the grill, Child Bride whipping up fried rice with homemade buns, Nom Nom. Wonder what the poor folk are eating tonight.
A salad.
Iceberg lettuce, cubed ham, pepperoni, carrots, diced breaded chicken strips, cubed cheddar cheese, cubed pepper jack cheese, cucumber, sunflower seeds, cherry tomatoes, a bit of onion with zesty Italian salad dressing.
Iceberg lettuce, cubed ham, pepperoni, carrots, diced breaded chicken strips, cubed cheddar cheese, cubed pepper jack cheese, cucumber, sunflower seeds, cherry tomatoes, a bit of onion with zesty Italian salad dressing.
While I like a good salad. I am a carnivore through and through.
Two pork butts in the smoker. Currently sitting at 170. A few more hours to paradise.
Stop drooling!!!!
Two pork butts in the smoker. Currently sitting at 170. A few more hours to paradise.
Stop drooling!!!!
Smoked Turkey breasts, zucchini and yellow squash....
Guess why?
The woman does an awesome salmon fillets, tilapia and other swimming stuff. She has the touch with the fish. I fuck it up every time.
Just fucking wit ya.
The woman does an awesome salmon fillets, tilapia and other swimming stuff. She has the touch with the fish. I fuck it up every time.
Sitting on the deck enjoying the evening.
Now to finish my bourbon and Fuente
Made a little chicken for my kiddo tonight.
She loves these and asks for them about 2x a month.
Just wings and drumsticks.
Rub is salt, pepper, paprika, granulated garlic, cayenne (I tone that down a bit for her) and oregano.
This is a smoke rub, but when under time constraints, I run em at 350 in the oven for 30 min and then onto the grill around 350 for 5-7 min a side.
Use any BBQ sauce or hot sauce you like. Its good with all I have tried.
She loves these and asks for them about 2x a month.
Just wings and drumsticks.
Rub is salt, pepper, paprika, granulated garlic, cayenne (I tone that down a bit for her) and oregano.
This is a smoke rub, but when under time constraints, I run em at 350 in the oven for 30 min and then onto the grill around 350 for 5-7 min a side.
Use any BBQ sauce or hot sauce you like. Its good with all I have tried.
Here's the recipe for the skinless, boneless Chicken Thighs, and the link. I'm gonna do the Greek Curry Yogurt one later this week. On the Sweet, Spicy, Beery one I added a bit of Pineapple juice. It was AMAZING!!! Don't forget to score your Chicken!! And make sure you use AVOCADO OIL. It matters.
SWEET, SPICY & BEERY... ►fresh ground pepper ►cayenne pepper ►cumin ►paprika ►red pepper flakes ►kosher salt ►yellow onion ►garlic ►honey ►avocado oil ►your favorite beer (any kind will do)
SWEET, SPICY & BEERY... ►fresh ground pepper ►cayenne pepper ►cumin ►paprika ►red pepper flakes ►kosher salt ►yellow onion ►garlic ►honey ►avocado oil ►your favorite beer (any kind will do)
The Wood Smoker we had, roughly the size of a Porta Potty, was Propane fired with a Stainless Cooker and a Cast Iron Skillet on it to put the Wood Chips, usually Viney Maple with the moss pulled off and cut into little discs. THAT Skillet was seasoned like crazy.
Yes I do suggest a dedicated pan.
I have set hot ci in my smoker to cool and forgot it for a couple of days.
Taints the seasoning, I boil it out and reseason if strong.
You think I would learn.
I have set hot ci in my smoker to cool and forgot it for a couple of days.
Taints the seasoning, I boil it out and reseason if strong.
You think I would learn.
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Just put on a pork butt in the stick burner.
Figured out how the wife gets hold of things so many other stores are lacking.
I started to get mad at the butcher, he had cut the fat cap off the pork butt.
Then it dawned on me the location of the store and thier yuppy clientell.
Leaner meats are more appealing to the uninformed.
Also since apartment and townhome dwellers probably not many have a smoker available, probably lucky to have a grill.
Thats why the smoker fodder was available.
So if having a hard time finding cuts for the smoker, drive to the largest downtown yuppy epicenter you can find and give it a try.
Besides you can goof on the freaks.
Figured out how the wife gets hold of things so many other stores are lacking.
I started to get mad at the butcher, he had cut the fat cap off the pork butt.
Then it dawned on me the location of the store and thier yuppy clientell.
Leaner meats are more appealing to the uninformed.
Also since apartment and townhome dwellers probably not many have a smoker available, probably lucky to have a grill.
Thats why the smoker fodder was available.
So if having a hard time finding cuts for the smoker, drive to the largest downtown yuppy epicenter you can find and give it a try.
Besides you can goof on the freaks.
Chicken thighs I needed to use up, so I decided to make some chicken cacciatore for Sunday lunch:
Was pretty good. The garlic bread comes out awesome... I melt butter (REAL butter!) with garlic let it simmer a bit, then strain it and brush it heavily on the bread. Toast the bread in the oven and when it's good and crispy I put on some muenster cheese and let it toast a bit more to melt it. Phenomenal.
The asparagus is like I normally make it, marinate in S&P, olive oil and garlic with a little horseradish for an hour or two, then spread out on a rack and broil for 15-20 at 350F.
Overall it was pretty good, although I should have added more seasoning to the cacciatore. Net time...
Was pretty good. The garlic bread comes out awesome... I melt butter (REAL butter!) with garlic let it simmer a bit, then strain it and brush it heavily on the bread. Toast the bread in the oven and when it's good and crispy I put on some muenster cheese and let it toast a bit more to melt it. Phenomenal.
The asparagus is like I normally make it, marinate in S&P, olive oil and garlic with a little horseradish for an hour or two, then spread out on a rack and broil for 15-20 at 350F.
Overall it was pretty good, although I should have added more seasoning to the cacciatore. Net time...
So didn't intend to smoke today but the pork butt was getting close to date.
Passed the freshness sniff so on it went at 2pm, 225 with oak pecan and some cherry wood. A heavy rub of steak and fajita seasonings fiesta brand. 5 hours later 150 degrees Fahrenheit. Low on woods and a lot of wind, that's it to the foil and oven.
Half an hour later at 250 the temp has not budged.
Pro tip, Turning on the oven may speed things up.
Duh.
Passed the freshness sniff so on it went at 2pm, 225 with oak pecan and some cherry wood. A heavy rub of steak and fajita seasonings fiesta brand. 5 hours later 150 degrees Fahrenheit. Low on woods and a lot of wind, that's it to the foil and oven.
Half an hour later at 250 the temp has not budged.
Pro tip, Turning on the oven may speed things up.
Duh.
TEQUILA LIME SHRIMP!
You just gotta do this. Soooo good. I put my own little twist to this. We had King Crab, Sweet Corn,and Ciabatta Bread with it and Jasmine Rice. I also added Sriracha Sauce to my Butter and also added Serrano Peppers along with the red & green Jalapenos and green Onion. Don't hold back on adding more Chipotle Peppers in Adobo Sauce. Oh, and on the Ciabatta Bread, pour copious amounts of Avocado Oil on it, then spread some of your Butter Mix on there and some grated Cheese. WOW!
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Wow @1J04 that looks great!
I went beef brisket and ribs.
We buy the whole ribeye and cut it off the ribs.
I went beef brisket and ribs.
We buy the whole ribeye and cut it off the ribs.
what to do when you are one of the poors and have 6 people to feed and all you have is some bacon, a couple eggs and some left over rice?
my dad's fried rice recipe.
my dad's fried rice recipe.
Mom's Day Breakfast
Deep Dish Cinnamon French Toast served with thick bacon and blueberry maple syrup
Yummmeeee
Deep Dish Cinnamon French Toast served with thick bacon and blueberry maple syrup
Yummmeeee
Geezus that looks tasty!!! Please post up your Voodoo Magic!!!!!
For the Tequila Lime Shrimp, just watch that vid I posted. Super easy, and don't be afraid to add whatever else you may like to it. I can't overemphasize adding Sriracha Sauce in the Butter. Squirt away and be happy!
what to do when you are one of the poors and have 6 people to feed and all you have is some bacon, a couple eggs and some left over rice?
my dad's fried rice recipe.
That's always a good one. Cheap, easy, and fairly fast. I'll buy the Bacon pieces for next to nothing and put them in. They work great because they're not evenly cut. Little thicker here, little thinner there. Scallions, Chives, Egg, and Aloha Shoyu!!!! Can't go wrong!
THAT's the way to do it. We'll do the same from time to time. I gotta kinda crazy idea I think I'm gonna try and pull off. I think I'm gonna do up some Country Style Pork Ribs in the slow cooker and make Carnitas. Can you imagine what that's gonna look and taste like after breaking it all down? Good lord, and the fat content with the meat? Just that, a home made salsa, extra dash of cilantro after building them, and maybe a teaspoon of the sauce from the cooker. Son of a Bitch!!!
my dad cooked it mostly for sunday breakfast. awesome with some eggs over easy yolks broken into it and all gooey.
Absolutely. May I suggest also trying with Jasmine Rice? Give that a shot some time. Regardless of what Rice you're using, refrigerate it 1st and let it get firm and cold. Then slooooooooooooowly heat while constantly turning while frying with butter and oil. I hate soggy fried Rice. It's a texture issue and firming it up and letting it sit in the fridge makes a HUGE difference. But you probably know that cuz yours looks perfect.
I don't know for sure but I think there will be a big texture difference in country style ribs apposed to pork butt.
The c s ribs have a texture like pork loin that I dont like for carnitas either.
I think different fat structure?
Grill / smoke those ribs.
Edit: the Hispanics here pretty much just use baked pork butt for carnitas and not many ever smoke it.
I am not going to smoke my carnitas anymore.
FWIW
The c s ribs have a texture like pork loin that I dont like for carnitas either.
I think different fat structure?
Grill / smoke those ribs.
Edit: the Hispanics here pretty much just use baked pork butt for carnitas and not many ever smoke it.
I am not going to smoke my carnitas anymore.
FWIW
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absolutely. long grain rice can be used, and it is actually easier because is less starchy and sticky.
if you don't have left over rice, this is really your only option (jasmine, basmati).
personally i prefer calrose or japanese sticky rice, so i have to use leftover rice that has been in the fridge for a couple days so it dries out.
it must be broken into loose rice again. you cannot make it with clumpy rice.
you are also correct that there is skill or experience in making fried rice from leftover sticky rice. ideally you want the texture of the finished fried rice to be just a little but sticky, but if you overcook it, you can end up with mush.
*when i plan to make fried rice, i actually make the rice a little bit crunchy (less water) so it is harder to overcook and easier to break apart after it is cold.
New rule from someone with absolutely no authority: if you post photos or a description of what you made, you have to post the recipe.
I have taken random fresh rice and spread it out on a sheet pan to cool and dry a little beforehand.
It helps with the texture I think.
It helps with the texture I think.
Not every good dish has a recipe.
Some of my best work is not measured at all.
Just a list of ingredients and the basic technique.
But yes it's a cruel form of internet torture.
Some of my best work is not measured at all.
Just a list of ingredients and the basic technique.
But yes it's a cruel form of internet torture.
Chorizo and Egg Chilequiles
Fry half a bag of stale corn chips in 2tbs of oil with a diced chipolte, half an onion, 1 jalepeno until the oil coats the chips. Pour about a cup of salsa in the pan with the chips until it is well mixed. Break 6 eggs over chips around pan and bake for about 10 minutes. While the chips are baking brown the chorizo. Add the chorizo, tomato and shredded Montery cheese on top of chips and bake for 5 more minutes. Top with cilantro, lime, green onion.
Easy, good, cheap 15 minute one pot meal.
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