I wanted to make this dish to try out that gallon of Marsala cooking wine I bought. I had low expectations for it but wanted to save some money over buying the real stuff. This met my expectations in that it isn’t nearly as good as the real wine but it does add some Marsala flavor to the dish so it wasn’t a total bust. I took the dinner as an occasion to also try out some Mexican rice from a box mix that has been showing up at the local Kroger store:The rice mix had some dried corn kernels that floated to the top when I poured in the water, I scooped those out and added some fresh off the cob sweet corn. I probably should have left them in to make the trial a fair one but I have a recollection of biting down on a hard little rock of a corn kernel once. The mix turned out pretty well – I will chop some fresh peppers into it next time, though.There was leftover chicken and rice from the Marsala dish so I added more broccoli and turned it into a creamy cheese soup by adding the leftovers to chicken broth and blending in cheese and heavy cream. It made an excellent lunch today.Bonus kitteh! This is Spots, a cute little tortie awaiting adoption at St Francis.
Some friends persuaded me to buy a few cans of Wolf brand chili for those times when I wanted a chili something something but didn’t have any leftover chili and didn’t want to take the trouble making any. They’ve been sitting in the cupboard for a few months and today I finally opened a can:They make good chili! It was a tad thin when heated – the picture on the can has to be of cold chili – but it had good flavor and I wouldn’t be ashamed to serve it to a guest for lunch.
- 4 oz can sliced black olives
- 2 oz jar sliced green olives
- 4 fresh mushrooms, washed & sliced
- 4 Roma tomatoes, sliced
- 8 oz green beans, cooked & cooled
- 1 green pepper, seeded & sliced
- 1 banana pepper, seeded & sliced
- 4 green onions, sliced
- ½ cup white wine vinegar
- ½ cup olive oil
- 1 tsp basil, crushed
- 1 tsp crushed garlic
- salt & pepper to taste
- 2 oz grated parmesan or Asiago cheese
Mix vegetables together in serving bowl. Blend vinegar, oil, basil & garlic then pour over vegetables and toss. Salt & pepper to taste. Garnish with cheese.
I used the King Arthur bun recipe for these, the recipe is great but my bun-fu is still weak. I have another batch working right now, I’ll do it divided 12 ways rather than 16, most of the buns in this first batch are a bit skinny but I did manage to find a few that were just right.
We were in the local Kroger store the other day and I spotted a newly stocked item – queso quesadilla. It’s a white cheese that melts really well without separating into solids and oil. My understanding is that the folded and grilled tortilla menu item called “quesadilla” gets its name from the cheese and not the other way around. I used some on these tacos and the bits that are close to the hot, taco seasoned beef are melting quite nicely.