I call this one simple because it really was – the local market had a sale on thin sliced chicken breasts so I didn’t even have to get out the meat mallet. It scares the critters, all that pounding. That, or my vocal accompaniment. “Serves you right to suffer! Serves you right to be fla-at!”
The chicken slices were dipped in beaten egg and then dredged in seasoned bread crumbs and then quickly fried in a quarter inch of oil. The cauliflower was boiled for a few minutes and then tossed with a cheddar mornay sauce. I’ve pretty much settled on using the microwave to jump start baked potatoes and then finishing them in a 450-ish oven to set the skins. Coat them with oil and sprinkle liberally with kosher salt and set them on a baking tray for the oven. Timing will depend on your particular set-up but potatoes are very forgiving, just check for done with a fork.
I may be in trouble for calling this lasagna because no pasta is involved, it uses corn tortillas between layers of refried beans, salsa, beef, and cheese. Cook a pound of ground beef down with minced peppers and onions and season with taco spices and add a can of tomato bits with green chilies. Add chicken stock to a couple of cans of rinsed pinto beans and mash them down over medium heat. The beans play much the same role as ricotta in an Italian lasagna, spread the refried beans over warmed corn tacos, spoon on your favorite salsa, then spread the beef atop that, and then cheese. I used cheddar but Monterey jack would work, or a combination. Repeat the layering until you run out of room in your casserole. Any kind of luck your makings will run out the same time as the room in the dish.
This turned out pretty well. The bacon made that a foregone conclusion but the Parmesan was an experiment gone good. I simmered potato pieces in chicken broth until they were soft and then pureed everything in the pot with an immersion blender. The bacon crisped up in a separate pan and was added after the blender did its job – save a little for garnishing at the table. There’s some milk in there to thin it, lots of grated Parmesan and some cheddar I had leftover from burritos. Seasonings include dried thyme, oregano, fresh ground black pepper and salt. I used the same microplane grater I grated the Parm with on a little bit of carrot that you can see in the photo if you look hard.Since I am lunatic I took the chance to add a little color to the plate with a healthy slug of my hot sauce. It was good but I wouldn’t let the lack of it dissuade me from demolishing a future bowl of this soup.
I’ve loved these things ever since my first introduction at a jobsite where they were being sold out of a cooler by a fellow helping out a girlfriend. This one is beef and bean with a cheese omelet all rolled up together. I’m really liking my hot sauce, I’ll be making more of this stuff. The cayennes I used didn’t heat it nearly so much as I thought they might. I believe a few habaneros will go into the next batch.
Spent several hours mowing today so I needed something that would be good on a long simmer. These large lima beans soaked overnight then simmered in chicken stock for almost too long. There’s a large Vidalia onion chopped up in there, and some of the cured pork pieces we keep on hand in the freezer just for bean soups. That meat processor we make a morning out of visiting keeps odds and ends of cured pork in big bags and we pick up a couple everytime we go. The cornbread had minced jalapeno and shredded cheddar added to the basic back of the box recipe, and the bowl is garnished with more jalapeno and minced onion.
From frequent contributor, Joshua D:
A discussion came up on Balloon Juice about the benefits of cauliflower. Recipes got bantered about but this one made me salivate the most! My only contribution is formatting, otherwise full credit goes to Ruemara
Cauliflower Beer Cheese Soup
- 1 med onion
- 12 oz beer
- 1 pint broth (chicken is preferred, but suit your taste)
- 1 head cauliflower, cleaned & roughly chopped
- 3 cloves garlic
- 1 tsp salt-free seasoning
- Salt & Black pepper to taste
- 1/4 cup shredded cheddar cheese
- 1/2 tsp smoked paprika
You start with sauteing onions in 1 tsp oil until translucent, add beer, broth ( I prefer chicken, since it’s clear) and all of a cleaned, roughly chopped head of cauliflower. Add garlic, salt free seasoning, and black pepper to taste. Once cauliflower is tender (about 10 minutes) turn off burner and use your handy, dandy immersion blender. Blend until smooth. Mix in cheddar shreds and smoked paprika. You can also go with smoke seasoning and tortula yeast for the cheez flavour. Stir. Salt to taste. Drink up. I think that’s what I did. It was good.
Just a note – Getty is now allowing embedded images in WordPress posts, which I think is kind of fun – TaMara
I par-fried another big batch of jumbo potatoes the other day and froze them. They make a quick side and an even quicker entree. I started out wanting hot dogs, I even thawed some out, but that got me thinking chili dogs, and that led to chili fries. It just seemed pretty straightforward to make some leftover crockpot pork into chili with a generous dose of various chili powders, and what is pork cooked with chilies if it isn’t carnitas? The cheese was going onto whatever we ended up with.
My local Kroger store carries these foot long sub rolls, par baked and ready for a 400 degree oven. I buy several when I see them and pop them into the freezer. They are better when they are baked right away but they don’t lose too much in the freezer if they are thawed and baked before much time has passed. A month is too long. I pulled this one this morning and made a nice sammich. This one has three kinds of cold cuts: Lebanon bologna, ham, and salami with cheddar and havarti. I love slaw on these, this is made with cabbage, onions, and sweet peppers in a seasoned rice vinegar.
This is just about the perfect combination for lunch or a quick dinner. The soup is from a can and the grilled cheese doesn’t take long. This one has bacon and cheddar with sliced muenster cheese on sourdough. The key to making a grilled cheese is to manage the heat so that the cheese is all melted before the bread is burnt. You can shorten the time it takes to complete this by popping the sammy into the microwave for a short time to hurry the cheese melt – this lets you crank the heat up on the skillet or griddle. I usually keep the flame low and cover the pan to arrive at the same condition.