Crock-Pot chili with cheese pop overs.

Chimichurri marinated chicken and chorizo fajitas using left over paella ingredients. Ground and browned the chorizo, removed from pan and used the chorizo grease to cook the chicken in. Cooked up rest of the red peppers and some onions (caramelized but with a nice sear) on the side. Sliced chicken when done, added it back to the pan along with the chorizo and the vegetables and let them cook together for a few minutes. Topped with some garlic herb jack cheese slices I needed to use up and tossed it under the broiler to really bubble up the cheese. Served in tortillas with a bit of finishing salt (everything I do has finishing salt now since I have this weird salt collection going). Absolutely fantastic.

Quote from: Roll on October 13, 2017, 08:43:32 PM
Chimichurri marinated chicken and chorizo fajitas using left over paella ingredients. Ground and browned the chorizo, removed from pan and used the chorizo grease to cook the chicken in. Cooked up rest of the red peppers and some onions (caramelized but with a nice sear) on the side. Sliced chicken when done, added it back to the pan along with the chorizo and the vegetables and let them cook together for a few minutes. Topped with some garlic herb jack cheese slices I needed to use up and tossed it under the broiler to really bubble up the cheese. Served in tortillas with a bit of finishing salt (everything I do has finishing salt now since I have this weird salt collection going). Absolutely fantastic.

    God, you're making me nostalgic for the meals my Mom and Grandma used to make, as well as making me hungry. Unless you have really good non-stick cookware, I don't envy the job you're gonna have cleaning later. Chorizo can be a pain in the butt to get off of pots and pans. Ever think that your salt collection and finishes might have something to do with Spiro salt cravings?

HUGS!

Quote from: JennyBear on October 13, 2017, 09:14:11 PM
    God, you're making me nostalgic for the meals my Mom and Grandma used to make, as well as making me hungry. Unless you have really good non-stick cookware, I don't envy the job you're gonna have cleaning later. Chorizo can be a pain in the butt to get off of pots and pans. Ever think that your salt collection and finishes might have something to do with Spiro salt cravings?

HUGS!

Oh I haven't even started HRT yet (actually just received my letter today!), so that is gonna be fun.

I haven't had any real issue with the Chorizo I use sticking though actually. Maybe it's just that greasy, yum! (La Banderita pork chorizo.)

Quote from: Roll on October 13, 2017, 10:28:52 PM
Oh I haven't even started HRT yet (actually just received my letter today!), so that is gonna be fun.

I haven't had any real issue with the Chorizo I use sticking though actually. Maybe it's just that greasy, yum! (La Banderita pork chorizo.)

I prefer to use the ground (like hamburger) chorizo over that mushy chub that seems to melt all over. The brat sized links are good too. The brand I can buy is made by Johnsonville.

Quote from: Laurie on October 13, 2017, 10:43:50 PM
I prefer to use the ground (like hamburger) chorizo over that mushy chub that seems to melt all over. The brat sized links are good too. The brand I can buy is made by Johnsonville.

I like my ground meat really, really, really ground, be it chorizo or hamburger, so the semi-mushy stuff in casings works well for me. I just rapidly chop it with the spatula in the pan and it creates a somewhat granular consistency smaller than the usual ground meat "nuggets". I'm OCD about texture and it helps me avoid mixed bites of gristle/fat and the meat. (It's always a problem for me on pizza, since I love beef on it but only a handful of pizza places grind it as fine as I like, most notably Marco's.)

Quote from: Laurie on October 13, 2017, 10:43:50 PM
I prefer to use the ground (like hamburger) chorizo over that mushy chub that seems to melt all over. The brat sized links are good too. The brand I can buy is made by Johnsonville.

    I've used all sorts. Which type generally depends on the dish. Traditional Corizo con Juevos, for example,is generally made with the mush, beef or pork depending on preference, (beef is usually spicier,) scrambled eggs, cheese and spices; served in a warm buttered tortilla. Salsa, hot sauce, and sour cream being optional. The ground works great for soups and dinner dishes, such as pan fried with rice. And the brats are great cooked as is, sauteed with onions and peppers, possibly cheese, and served on bread or bun. As the mush is the one I use most frequently, and is the messiest, it is the one I was referring to.

HUGS!

Tonight's Budget Friendly Menu for Chili Heads: Creamy Curry Chicken and Mushroom Ramen (Very Spicy)
Total Cost per Bowl approx $2.50



Homemade Curry Paste: Coriander (Cilantro,) Cumin, Tumeric, Chili Powder, Pureed Habaneros, Pureed Naga Chilies, Garlic, Crushed Red Peppers, and Fenugreek

Maruchan Spicy Chicken Ramen, Cream of Chicken Soup, 1 Chicken Boulion Cube, Eggs (1 per Ramen packet, scrambled in while boiling noodles,) Seasoned Salt, Celery Salt, Garlic, Yellow Onion, Mild Green Chilies, Small Can of Sliced Mushrooms, Lemon Pepper, Parsley, Sage, and a Pinch of Shredded Cheddar Jack Cheese, with Flavor Packets and Curry Paste added at the end. 1 TBSP of Mayonnaise per bowl stirred in for extra creaminess. Warning: Not for those with Ulcers, Crohns or Ciliac disease, or other "weak stomach" issues. I grew up eating Habaneros off the vine and this stuff makes me sweat 4 spoonfuls in. Soooooo tasty though. Just have milk and water handy.    Be prepared for another satisfying food coma once you eat a whole bowl and wash it down with chosen Beverages.

HUGS!

This Saturday I went to the Asian grocery store and came back with a huge haul! I made kimchi (Korean fermented pickles). I made the traditional nappa cabbage and korean radish. For dinner I did a quick bean paste stew (doenjang jjigae) with shrimp, clams, korean radish, shiitake and enoki mushrooms and chrysanthemum greens in an anchovy stock broth (it's made using dried anchovies, not the kind in a tin). It was great with rice and some fresh kimchi! Plus, now I have a few quarts of extra stock for my other favs like tteokbokki (rice cake snack) and soup. I just tasted the kimchi again last night after letting it sit out for a couple days--it's getting so lovely and sour and fizzy! Yes, it's kind of weird at first if you didn't grow up with kimchi, but it's so delicious. I use a lot of recipes from Maangchi, who has a great YouTube channel and her own website that have really helped me get into Korean food, which is now one of my fav cuisines.

Quote from: p on October 16, 2017, 03:26:51 PM
This Saturday I went to the Asian grocery store and came back with a huge haul! I made kimchi (Korean fermented pickles). I made the traditional nappa cabbage and korean radish. For dinner I did a quick bean paste stew (doenjang jjigae) with shrimp, clams, korean radish, shiitake and enoki mushrooms and chrysanthemum greens in an anchovy stock broth (it's made using dried anchovies, not the kind in a tin). It was great with rice and some fresh kimchi! Plus, now I have a few quarts of extra stock for my other favs like tteokbokki (rice cake snack) and soup. I just tasted the kimchi again last night after letting it sit out for a couple days--it's getting so lovely and sour and fizzy! Yes, it's kind of weird at first if you didn't grow up with kimchi, but it's so delicious. I use a lot of recipes from Maangchi, who has a great YouTube channel and her own website that have really helped me get into Korean food, which is now one of my fav cuisines.

Asian markets are the best!! I love it when i can make it over to the one around here, usually come back with enough rice to last a year, red curries, and hard to find offline dashis. I need to make some kombudashi now... Amazing stock, plus furikake!

Last night I made my version of pork fried rice

Tonight Im making bacon cheeseburgers and chili cheese fries.

Quote from: Roll on October 16, 2017, 03:45:19 PM
Asian markets are the best!! I love it when i can make it over to the one around here, usually come back with enough rice to last a year, red curries, and hard to find offline dashis. I need to make some kombudashi now... Amazing stock, plus furikake!

    Sorry in advance for nitpicking, just trying to inform. Are aware that unless you are referring to a paste, there is no such thing as red curries. Curry is a spice blend of coriander (cilantro,) cumin, and tumeric, and often containing chili peppers, and occasionally other additional spices. However a "Curry" plant/herb doesn't exist. Sorry, one of my cooking pet peeves and the Autism based OCD won't allow me to not say anything.

HUGS!

Not really sure why I said red curries honestly, I think my brain jumbled words together and I left something else out entirely. Choochee Salmon is the greatest.

Edit: Oh! I think I was trying to say red curry paste and Thai chilis.

Nothing. It's my fasting day.

Quote from: Roll on October 16, 2017, 08:04:23 PM
Not really sure why I said red curries honestly, I think my brain jumbled words together and I left something else out entirely. Choochee Salmon is the greatest.

Edit: Oh! I think I was trying to say red curry paste and Thai chilis.

    Correction noted. Whew, I was afraid you'd take that the wrong way and think I was being bitchy. Never had Choochee? Can you describe it?

HUGS!

Quote from: p on October 16, 2017, 03:26:51 PM
This Saturday I went to the Asian grocery store and came back with a huge haul! I made kimchi (Korean fermented pickles). I made the traditional nappa cabbage and korean radish. For dinner I did a quick bean paste stew (doenjang jjigae) with shrimp, clams, korean radish, shiitake and enoki mushrooms and chrysanthemum greens in an anchovy stock broth (it's made using dried anchovies, not the kind in a tin). It was great with rice and some fresh kimchi! Plus, now I have a few quarts of extra stock for my other favs like tteokbokki (rice cake snack) and soup. I just tasted the kimchi again last night after letting it sit out for a couple days--it's getting so lovely and sour and fizzy! Yes, it's kind of weird at first if you didn't grow up with kimchi, but it's so delicious. I use a lot of recipes from Maangchi, who has a great YouTube channel and her own website that have really helped me get into Korean food, which is now one of my fav cuisines.

Wow Patti,

  You didn't tell me you cooked oriental. Next time I visit it's for dinner and you are the chef.

Hugs,
   Laurie

Ellie, I absolutely love my Asian grocery store! I could spend the whole day there (but I would need a better coat because it is frigid). Sometimes I see something interesting there that I've never seen before and so I will go back home and try to find a recipe for it.

Laurie, I would LOVE to cook for you!! I know you like spicy food (Ms. Eats Jalapeno Slices Out Of the Jar!!) so you would LOVE korean food!

Last night I made bok choy in a savory sauce, bean sprout soup and sauteed spicy rice cakes (tteokbokki).

Quote from: Julia1996 on October 16, 2017, 05:25:17 PM
Tonight Im making bacon cheeseburgers and chili cheese fries.

YUM! How do I get invited to dinner?! 

Quote from: JennyBear on October 16, 2017, 11:51:38 PM
    Correction noted. Whew, I was afraid you'd take that the wrong way and think I was being bitchy. Never had Choochee? Can you describe it?

HUGS!

I think (stressing the word think) it's just any protein in a red curry paste + coconut milk sauce, usually with kaffir lime leaves (though I don't typically bother with them at home and just do a little lime or lemon zest, isn't really practical otherwise). The way that my local thai place does it that I've emulated is simple:

It's very much a "add ingredient to taste" recipe. Sear meat (salmon, shrimp, chicken typically best I think), then mix curry paste to taste with coconut milk in the pan and make sure to spoon it over the meat constantly. Also add the lime leaves/zest, and chop up some red peppers (deseeded or not up to you, amount up to you, etc.) and toss them in in the sauce for added heat if desired. (I grew some "dragon cayenne" peppers that were perfect for this, also have some dried ones from asian market here for out of season). Serve over thai jasmine or another good short or medium grain rice (I pretty much just use short grain sushi rice tossed with some sushisu for everything) and still lightly crisp steamed broccoli (has to be firm enough that the sauce doesn't turn it into mush) or sauteed cabbage. Broccoli and cabbage are amazing at really carrying the flavor of the red curry sauce, and providing a bit of tempering to the heat for when the meat is too much to handle multiple bites of in a row.