Nightcore
kiwifarms.net
- Joined
- Oct 20, 2020
London Broil (I liked it) Beef Stroganoff (I don't know), and Pork Marsala
What Have You Cooked Recently?
- Thread starter FatFuckingClown
- Start date
- Joined
- Sep 10, 2013
I changed up a recipe for enchiladas that I had printed out in my recipe binder, I remember liking them in the past but last time I made them I found them overwhelmingly sweet. Original recipe is:
6 tbsp honey
5 tbsp lime juice
1 tbsp chili powder
1 tsp garlic powder
2(?) lbs cooked shredded chicken (I just buy a pre-cooked rotisserie chicken and break it down)
Flour tortillas. Yes, we are going that gringo.
1 can green enchilada sauce
1 pound shredded "Mexican Blend" cheese
Mix seasoning and juice and way too much honey with the shredded chicken and let it hang out for 30 minutes. Pour your sauce into a 9x13 pan and coat your tortillas, fill with chicken and cheese, top those with more cheese and bake at 350 for 25 minutes. The result will be some really gummy enchiladas that taste mostly like honey.
Changes I made last night were:
-Reducing honey to 2 tbsp
-Adding a tiny bit more chili powder
-adding salt and pepper
-using corn tortillas like a normal person
-using about 2/3rds of a block of Monterey Jack
Result was much better and very much enjoyed by the fam. The honey was much more subtle and the texture is so much better. Save your flour tortillas for making quesadillas with the leftover chicken. (which is what I just had for lunch!)
6 tbsp honey
5 tbsp lime juice
1 tbsp chili powder
1 tsp garlic powder
2(?) lbs cooked shredded chicken (I just buy a pre-cooked rotisserie chicken and break it down)
Flour tortillas. Yes, we are going that gringo.
1 can green enchilada sauce
1 pound shredded "Mexican Blend" cheese
Mix seasoning and juice and way too much honey with the shredded chicken and let it hang out for 30 minutes. Pour your sauce into a 9x13 pan and coat your tortillas, fill with chicken and cheese, top those with more cheese and bake at 350 for 25 minutes. The result will be some really gummy enchiladas that taste mostly like honey.
Changes I made last night were:
-Reducing honey to 2 tbsp
-Adding a tiny bit more chili powder
-adding salt and pepper
-using corn tortillas like a normal person
-using about 2/3rds of a block of Monterey Jack
Result was much better and very much enjoyed by the fam. The honey was much more subtle and the texture is so much better. Save your flour tortillas for making quesadillas with the leftover chicken. (which is what I just had for lunch!)
- Joined
- May 25, 2013
recent adventures in burgers have been using dry minced onions mixed in
it works well but so far I've found I need to do them low and slow so they have the time to absorb liquid, so they don't have the fast cook appeal burgers often offer
it works well but so far I've found I need to do them low and slow so they have the time to absorb liquid, so they don't have the fast cook appeal burgers often offer
- Joined
- Dec 25, 2019
today I made 3 gallons of venison/ hot Italian boar sausage/ bacon stew . Carrots, celery, cabbage, 3 kinds of peppers,tomatos,and onions. Paprikasz style. The big dark winter is almost here . Snow flurries the other night. Tons of wood to turn from logs to firewood.
Need serious sustenance
Need serious sustenance
- Joined
- Apr 30, 2019
I've been doing more prepping/cooking in an effort to cut down on my food budget. I made some mac and cheese and combined it with a can of jalapeno chili and some chicken that I pulled earlier.
I do believe I bought way too much chicken, about 4 lbs. But they were 2/$10 rotisserie chickens so that was too good to pass up. Best part is I can use them not only as a supplement to mac and cheese but chicken sandwiches as well.
Chicken only lasts a week at most, so I think I'm just barely going to be able to finish it all before it goes bad, as I'm eating nothing but chicken sandwiches (for lunch at work) and mac and cheese with chicken & chili for dinner.
It turned out surprisingly good, I didn't even have to add any additional cheese. Just some all purpose seasoning & salt.
I do believe I bought way too much chicken, about 4 lbs. But they were 2/$10 rotisserie chickens so that was too good to pass up. Best part is I can use them not only as a supplement to mac and cheese but chicken sandwiches as well.
Chicken only lasts a week at most, so I think I'm just barely going to be able to finish it all before it goes bad, as I'm eating nothing but chicken sandwiches (for lunch at work) and mac and cheese with chicken & chili for dinner.
It turned out surprisingly good, I didn't even have to add any additional cheese. Just some all purpose seasoning & salt.
Damien Thorne
kiwifarms.net
- Joined
- Jul 11, 2020
A large cheap beef roast in a slow cooker. I managed to make it tender as fuck. I love my Crock Pot, cheap meals for days.
alreadyhome
kiwifarms.net
- Joined
- Aug 30, 2020
- Joined
- Dec 28, 2014
Make chicken soup too. There is no such thing as too much chicken. I just bought like 10 pounds of chicken thighs because they were on sale for a buck a pound. Split them up into 2/3 piece portions and froze them. Now I have a protein to add to any rice dish I make. I'm not sure why thighs are so absurdly cheap considering they're about the most flavorful portion of a chicken. I hope hipsters don't figure this out.
- Joined
- Mar 27, 2019
- Joined
- Dec 28, 2014
- Joined
- Jan 15, 2019
It's cosmetic, chicken breasts dry out extremely easy but they can be cut into nice homogenous strips, chicken thigh fillets have a rough texture on one side and if sliced can end up in odd shapes.
My go to meal for entertaining is Butter Chicken. Most times if I'm making it for friends and family, I'll use chicken thighs, some times though depending on who's going to be eating it I'l use chicken breast, just because that's what some people expect in a curry. For the same reason I'll strain the vegetables out of the sauce like a lot of British Indian restaurants do.
- Joined
- Apr 6, 2018
muffins last night, and right now I'm about to make some good ol fashioned homemade flapjacks
- Joined
- Jan 15, 2019
I like it. Sliced red onions can make a meal work just by themselves. These days it seems every YouTube cook screams about 'caramalising' onions. They're fine with a rough chop and straight onto the plate.
Last edited:
- Joined
- Apr 30, 2019
- Joined
- Mar 27, 2019
Yeah, I love my onion. This recipe called for pickled onions, which iirc is just sliced red onion, crushed in your hands into a bowl of 2 tbs white wine vinegar, some water and I believe some brown sugar, but don't quote me. I'll have to actually look at the recipe to be sure.
Caramelized onions do work for some things, for example barbeque, but you use brown onions for that, not red ones. Red onions are better suited for salads and can be eaten pretty much raw.
I also made some burgers last week with beetroot relish that calls for caramelized brown onions.
Tonight I'm gonna try to psych myself up to do chicken parm or something, but I don't think we have the right chicken for it. Eh, we'll see how we go. Also I did pretty thoroughly fuck up the tomato on the burgers. I need a better knife. The knife I have is 420J2 which is barely good enough to make a knife from, and it's apparently the hardest stuff that store has, lol.
Maybe I'll get myself a *good* knife for a Christmas present. The knife I have was that, it was my first good knife, but I think I can graduate to using a harder steel now that I have some experience with how to use a good knife.
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- Joined
- May 21, 2020
Buckle up for some hill billy shit. Air fried squirrel tendies. Squirrel legs coated with bread crumbs. For the bread crumb mix I added parmesan cheese, Italian seasoning, and a little dill weed. Air fried for 16 minutes at 380. It's essentially a rat so don't undercook and make sure the meat is clean.
- Joined
- Jan 14, 2020
I'm very curious, what does squirrel taste like?
- Joined
- May 21, 2020
I hate to say this but just like a chicken leg but tougher meat.
- Joined
- May 8, 2020
I've never had squirrel before, but damn you made it look tasty....
Tonight, I'm doing a breakfast skillet with homemade crumbled breakfast sausage, half a dozen eggs, paprika and garlic hash browns, caramelized onions, and a handful of preshredded Mexican 5 cheese blend. Cook the sausage in the pan, cook the potatoes and onions in the sausage grease, layer accordingly and toss it in the oven in a cast iron pan. One dish dinners are a Godsend, especially since I'm a little behind on my dishes...
I ate raw green beans last night. I don't eat meat because I'm not subhuman