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Taco Pr0n
Bog standard chicken taco, the only thing of note is the color in the tortillas. 
I mixed about a tablespoon of this annatto sauce with the masa, it gave the tortillas an orange/reddish cast. It may have added some flavor but there was so much else going on I couldn’t say for sure. I put some in the last chili I made, it added a note of something different but I’m not sure how to describe it. I’m just happy with the added color.
Tidbits
Pastrami hash has to be right up there with the all time great breakfast anytime dishes. 
I like my hash with eggs on top and a grind of a dry pepper mix.
Chicken pot pie is in the running with the hash. I prefer whichever one I’m eating at the time.
These pan biscuits are my goto for pot pies these days, I make a half or third sized batch else the crust is too thick. You’ll be asking “where’s the chicken” if you use the full recipe in this size pan. I make it in the same pan, just take it out, pour the chicken and veggie filling, replace the biscuit, and bake at a lower temp than you would ordinarily to keep from burning the top. You could cut the biscuit and piece it on if you think about it, or, if you break it getting it out of the pan the first time you could break it on up and say you meant to do it that way.
Break for cats and dogs. Homer gets along with dogs just fine, it’s other cats he has trouble with.
I have these pickled red onions I need to use up and these hot dogs seemed a great place. There’s raw onion, jalapeno, sweet relish, and mustard on there, too. Somewhere I heard that Utz potato chips were the world’s finest. I found some at Amazon. 
It seemed a decent price per ounce in the case lot. I’ve been giving bags of them away to UPS drivers and the postman. I don’t know if they are the world’s best but they are very good.
You would think that these tacos were full: Chicken, pico, queso fresco, refried beans…
..there’s always room for pickled red onions!
Summer Menus: July Week Two
JeffreyW is the pizza king.
I’ve been busy in the yard today, so this will be short and sweet. For the menus, click here: July Week Two Menus
Tuesday features Adobo Sirloin and Garlic Roasted potatoes.
JeffreyW grills up some garlic potato wedges and steak.
Wednesday serves up a sweet Oatmeal Apple Cookie, along with an easy Tuna Macaroni Salad.
And Friday offers up two quick pizza dough recipes for a family night of Fresh Pizza built with your favorite toppings.
Shopping list is here: July Week Two Shopping List and remember it’s color coordinated so you can easily skip ingredients from the recipes you’re not using.
As always, you can substitute ingredients to suit your own tastes – skip the tuna in the macaroni salad and add a variety of fresh garden vegetables for a quick and easy vegetarian dinner. Choose your favorite cut of steak or bone-in chicken instead of boneless breasts and substitute favorite vegetables for any of the suggested ones.
And finally, a bonus recipe, since peaches are starting to show up at the local farm stands:
Spicy Peach Dressing
- 2 large peaches, peeled, pitted and quartered
- 1/2 cup red wine vinegar
- 2 tablespoons chopped cilantro
- salt and pepper to taste
- 1 jalapeño or other hot pepper, halved and seeded
- 1/2 cup olive oil
Purée all of the ingredients, except oil, in a blender or food processor until smooth. Continue to blend, on low, while adding oil slowly. Mix until well blended. Refrigerate.
Spinach Chicken Salad
- 3 boneless, skinless chicken breast halves
- 1/2 small sweet yellow onion, thinly sliced
- 1 lb cleaned baby spinach leaves
- 1 cup chopped, toasted walnuts
- 1 peach, peeled, pitted and thinly sliced
- 3 ounces crumbled bleu cheese or chevre
Place the chicken in a plastic zipper bag with ½ cup of dressing. Marinate 2 hours in refrigerator. Remove chicken, discard marinade and grill until cooked through (170 degrees at center).
Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.
Serving: 4 to 6
Enjoy! – TaMara
Pennsylvania Dutch Potato Salad
This is my new all time favoite potato salad of the month!
Thanks to Balloon Juice commenter NotMax for the tip and a recipe. I went with another recipe for purely logistical reasons: The Paprika app can strip recipes from a page where there is only one recipe but it struggles with comment sections. We like Paprika, it’s an android app we put on tablets because the larger screen puts the ingredients and directions on the same screen. Here’s a screenshot of the recipe page for this potato salad, the tablet is a Galaxy Tab S2 9.7″:
The app works on phones, too, but you have to swipe and scroll to get the same info. There is a windows desktop app but they want more money for that then we want to spend for very little added utility.
NotMax’s recipe says to refrigerate for at least an hour so I presume the salad is good cold. We opted to reheat it for this tasty lunch.
Sous Vide Ribs
I almost waited too long to put the ribs into the water bath. I was thinking the morning of the 4th would be good for the holiday dinner. The slab was cut into two pieces, rubbed with seasonings, and sealed in vacuum bags well in advance. Then I looked at the recipe over at the Food Lab site the day before: “TOTAL TIME:16 to 50 hours”! I set the bath up and started it up around 2PM on the 3rd with the temp at 155 degrees.
They spent the night at 155, then I boosted the temp to 165 the morning of the 4th. Around 11Am they came out and were placed in an ice water bath to cool. Here they are after blotting with paper towels.
And after brushing with BBQ sauce while the oven was heating to 400. The one on the right was wanting to break in two, all they needed was reheating to seal on the sauce.
The ribs were as tender as any we’ve ever had, the bones sipped out of the slabs cleanly. Two thumbs up!
Got bone?
Happy Independence Day!
I’ll be doing the usual. Watching 1776 right now (and working…just been that kind of few weeks).
Hope you enjoy your day!
