We like our tacos and we have a ton of that carne adovada to use up. I told Mrs J to roll her own and she made the one on the left. I added lettuce, onion, and queso fresco to mine and loaded the plate with beans, sour cream, guacamole, and pico. Spoon onto tacos as needed or scoop with nacho chips.
Shredded chicken with onions, peppers, beans, and cheese. The chicken thigh was sauteed in a little oil with taco seasonings then the sliced veggies went in and cooked over low heat with the chicken atop them, covered.
Take a warm tortilla, smears a spoonful of beans, add the chicken and veggies and a handful of shredded cheese Roll it up and place into a warm, covered skillet until the cheese melts and the heat seals the seam.
Mmm… another Reuben. We’ve pretty much settled on an assembly standard: The corned beef, sliced just so, homemade sauerkraut, and cheese all warmed in a skillet – adding the cheese only when the beef and ‘kraut are warmed through. The rye slices are started in the toaster when the cheese goes on. The thousand island dressing goes in a small bowl to be used as a dip – this helps to keep the sandwich intact because it is not soaking through the toast. Pickle spear garnish is optional but encouraged!We’ve been seeing a lot of rain, 10 inches in the last week, and rivers and creeks are overflowing. Whenever we get high water one of the obligatory stops on the gawking tour is this municipal band shell at the aptly named Riverside Park. The Big Muddy River (actual name!) is a tributary of the Mighty Mississippi, it enters a few miles below Grand Tower, IL.An access road loops around the park. It would be visible below the shell but for the high water. Right now we are kinda “meh” – we’ve seen it higher. All bets are off should the rain come back. Crews are sandbagging the big levee along the Mississippi just in case and they are keeping a 24 hour watch.We’re using those naan loaves for pizzas, and here is one replacing a tortilla in a vaguely Tex-Mex hodgepodge with rice, beans, chicken, cheese, eggs, and a salsa verde.Another selfie with Bitsy that I’ve run through the Prisma app. This is using the Heisenberg filter. My favorite filter is the one they call Gothic.Time for another pineapple upside down cake! I used dark brown sugar in this one rather than the light brown I usually go with. Pour melted butter mixed with brown sugar in the bottom of a pan, this one was made in a 9-1/2″ x 12″ hotel pan with 3/4 cup of butter and 3/4 cup sugar. I drained the juice from a can of pineapple tidbits and used about half of them in the recipe. Use the pineapple juice to replace some of the water needed for a yellow cake mix and pour the prepared mix over the pineapple bits. These baked at 350 for 20 minutes and were not quite done so I added 10 minutes to the timer and reduced the temp to 325 because the top was browning nicely. If you would rather go from scratch this recipe should work fine for you.These are a favorite and this surely won’t be the last one you’ll see here. We are just getting warmed up for those summer garden tomatoes.
We’ve had a brisket in the big basement freezer since they sold for $3/lb. I brought it out to thaw the other day. I was thinking I might smoke it outside in my little electric smoker but decided not. I kind of winged the recipe, poked in a couple dozen garlic cloves, smeared it all over with mustard and sprinkled on all the various powders that looked good: Garlic, onion, a couple of different chili powders, cumin, black pepper, and a little kosher salt. I didn’t want to use much salt because that just ruins using the drippings for a sauce.I cooked it in a covered pan at 250ish for four or five hours, letting it braise in its own juices. I drew off the extra liquids and let it cook uncovered for a while, let it cool and then put it into the fridge to firm up for the slicer. I sliced it very thin across the grain.We had some for lunch today in a few tacos. The corn salad went well with them.
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.
The enchiladas first. Pork and Monterey jack with a smear of refried beans inside white corn tortillas. I stirred more cheese into the beans for a side and that worked pretty well, they would make a good dip all by themselves. The sauce came out of a jar, nothing special, the house enchilada sauce from Kroger’s.These were from earlier in the day. Basic grilled burritos with the same pork shoulder I braised yesterday. These had cheddar in them. We were all stir fried out so we went Tex-Mex today.Post needs moar kitteh! Ginger is a tough product tester and not any old cushion will do. Here he tries on a recent project of Mrs J’s.You can’t expect a kitteh to work all day, now. There are kitteh union rules and Toby is the shop steward.