Tidbits

I gathered ripe habaneros for more of that delicious fruity sauce.  I will seal and freeze some and keep the remainder out for another batch as soon as I can get to the store for more juice.Nothing notable about this meal.  I did add some mild curry powder to the rub as an afterthought before popping them into the oven.  It would have been much better to make a marinade of it with some oil.Did I mention that the refrigerator/freezer that was installed for the kitchen remodel quit?  We had a  GE dispatched tech over twice, once to tell me that yes, it was not cooling and the second time to add some coolant gas.  There was some back and forth via texts and emails with the customer rep.  They decided to replace the fridge with a brand spanking new one.
The men delivering the new one carried it through the door by means of straps under the unit – blew my mind.  I had never seen the like.  Ingenious method.I made enough cheese sauce and steak to have another go at it.  The pickled peppers were good, again.  I will make another batch when some of them turn red.I toasted a couple of flour tortillas for tacos the other day.  I had some hot Italian sausage to use up so that became the meat layer.  I browned it in a skillet with jalapenos and onions with a goodly sprinkle of taco seasoning and it was very good.  Also in the taco were refried beans, shredded cheeses, salsa, and fresh tomatoes.Ollie is doing the kitteh safety scan before entering through the open window from the roof outside.  Bitsy will let him go first, just in case he misses the kitteh eating monster that may be lurking within.

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Hot ‘n’ Sweet

My habaneros are ripe so when I saw this bottle of fruit juice on sale at Kroger I grabbed it.  I muddled three habs and a half dozen cayenne peppers and dropped them into a pan with the juice to infuse their heat as the sauce reduced and added some Splenda for the sweetness part of the hot ‘n’ sweet.I decided to strain the peppers out to blend them in the Magic Bullet because I didn’t want those larger pieces.I added the juice and zest from a lemon and a lime and poured it all back into the juice bottle.  It’s clear-the-sinuses hot.  Like when a dollop of Chinese hot mustard goes up your nose hot.  Mercy!  A little dab’ll do ya!

Roasted Chicken

We’ve been using a beer can chicken roasting rig for 4 or 5 years and it works well.  Ours came with a stainless tray that is worthless for catching the juices and fat from the chicken so we use a hotel pan.The drippings made a tasty gravy.  I don’t use salt on the chicken for roasting, just garlic powder and pepper.  I’ve ruined a few gravies with too much salt so I just wait until the gravy is working to salt it.
This is a favorite combo of ours: Chicken in gravy plus peas over rice, noodles, or in this case, biscuits.

Cheesy Broccoli Soup

Cheesy broccoli soup is pretty simple plus it’s fast, it doesn’t need a long simmer.  Lots of recipes of varying complexities out there but this one is a butter/flour roux with stock and milk.  Stir in cheese to taste.  Add pre-steamed veggies and you are ready to go.  Pre steaming works for me but you can nuke them, roast them on a tray, or however you wish.I did get a chance to use my replacement skillet.  It did a good job on the grilled cheese but that’s a pretty low bar.  It did clean up with just a swish of a sponge in hot water.  I like the cushioned handle, it comes off if you need to go to the oven with something.  I’ll probably use a cast iron pan for that.
I’ve been using Calphalon non stick pans but they are getting too spendy for a pan that isn’t heirloom quality. The coatings are getting better but none of them last forever.

ETA Amazon link to skillet