Poached some chicken, then shredded it. Mixed it with sauteed chopped onions, red bell peppers, and some canned green chiles, and drained black beans.
Homemade red enchilada sauce schmeared inside, the chicken/bean mixture spooned in, some shredded Monterey Jack and Cheddar cheese sprinkled in, then rolled up.
Additional enchilada sauce spooned on top with some more cheese, and baked at 350° for about 20 minutes.
Sour cream, green onion, and parsley as the toppings.
It wasn’t until I cut into one that I realized I forgot some leftover rice that could have been added to the chicken mixture. Oh well, it still tasted great!
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
603
I added heavy cream and passata to leftover pork and pepper braise. Mixed with pasta and Pecorino and served with an arugula and pear salad. Very tasty.
The Pacific Ocean is roaring this evening, it must be angry at something.
Soup and salad for dinner. Italian sausage, bacon, carrots, celery, onion, garlic, jarred piquillo peppers, s&p, dried thyme, bay leaf, chicken broth and swiss chad from the garden, served with shaved parm. Salad of romaine, radicchio, sun sugars, avocado, green onion, ranch dressing and warm buttered telera roll.
Excuse the shittier than usual lighting, our power has been out for the last 8 hours. But two outlets in one wall in kitchen are working, so the fridge/freezer is ok. Stove is gas, so we just lit it with a match to cook.
Chicken Milanesa with a fried egg, salsa fresca and rice. Very Bolivian meal, tho I’d usually make the Milanesa with pounded steak, or even pork. Deboned thighs were pretty small. But they turned out great Just egg and panko -crispalicious.
October trudges along. Last two nights were more museum fundraising events. Raised a lot of money thankfully. I was there again this afternoon for maintenance and filming promos for next weekend’s happenings. I’m exhausted but glad I was able to cook tonight…and have a drink!
Rigatoni with chicken, broccoli, and roasted red peppers in vodka sauce. Didn’t know what kind of pasta I wanted, so I threw it all in! Side of garlic bread with fresh mozzarella and balsamic glaze.
Our friend invited us over for an outstanding dinner with some excellent wines. We enjoyed kimchi ramen topped with an egg; beef Wellington topped with horseradish sauce; tuna; chicken katsu; dumplings; and caesar salad among other things.
I wound up binging Squid Game with my brother after all. Head scratcher.
I enjoy D Chang.
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ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
616
Tonight I made pork noodle soup, borrowing ideas from Melissa Clark and The Woks of Life. I infused the broth with scallions and ginger and added a little bit of white pepper, rock sugar, soy sauce, and fish sauce. A small salad on the side of CSA celery, radish, cilantro, and pepper in sesame dressing.
For dessert we’ll be sampling some desserts I made to send to friends in D.C.: food-processor brown butter, brown sugar, and nutmeg pound cakes and cookie bars with white chocolate, pistachio, and dried blueberries.
So - we couldn’t find the empanada frozen wrappers in our own Latin grocery. But a strange thing happened last night. We were driving home from spending FIL’s bday with him. Stopped to grab takeout dimsum in the Seattle outskirts. The kid was feeling a little nauseous, and wanted to go into the next door to dimsum Latin market to look for a ginger ale. Voila empanada wrappers! Not to mention Inka cola - he’s been on the hunt since he tried it at the Coke pavilion at Disney. So an all around win.
Please tell me I’m not the only one whose computer gets inundated with recipes or creative dishes. Today one caught my eye so I decided to try it since it involves one of my sons favorite meals; chicken parmigiana.
Primarily it’s a chicken parm casserole with the chicken baked inside a pan of pasta made with garlic and cream and egg. (I mistook my wax paper for parchment paper so I had to remove the casserole early to remove the wax paper mistake) All in all it was ok, though my son LOVED it. Been there, done that, probably will never make it again. Lol
I was using up a little of this and that from the fridge.
