Please send me that right away!
Or maybe at least the recipe?
Making me drooooool copiously.
You have got to tell us what you did! That just looks fantastic and I want to cook it!!
Please send me that right away!
Or maybe at least the recipe?
Making me drooooool copiously.
Please send me that right away!
Or maybe at least the recipe?
Making me drooooool copiously.
Yeah. I grow a lot of peppers every year. Sometimes they are tame, some times they blow the top,of your head off. If you place a jalapeno plant next to a habanero plant they will cross polinate and you will get very hot jalapenos. Ask me how I know this.
Couldn't be easier to make. That is 1 pound of crimini mushrooms, 1 medium white onion halved and sliced thin, 3 chipotles in adobo finely chopped plus several tablespoons of the adobo sauce, salt and pepper all cooked together until most of the water is evaporated from the myshrooms. Added 4 of my relatively large handfuls of queso chihuahua to the pan stirred to combine then popped in to a 375 degree oven for 15 minutes. We serve on corn tortillas. So simple and so delicious.
Edit: i firmly believe that mushrooms should always be cooked with tyme so I added a teaspoon-ish of fresh tyme.
Thanks for that! I have definitely got to give this a try!
I Googled it also, and Skip Bayless agrees that thyme should be added Though he uses red onion and mozzarella. Queso Chihuahua or Queso Quesillo seem like a better fit to me! This really looks amazing!
Couldn't be easier to make. That is 1 pound of crimini mushrooms, 1 medium white onion halved and sliced thin, 3 chipotles in adobo finely chopped plus several tablespoons of the adobo sauce, salt and pepper all cooked together until most of the water is evaporated from the myshrooms. Added 4 of my relatively large handfuls of queso chihuahua to the pan stirred to combine then popped in to a 375 degree oven for 15 minutes. We serve on corn tortillas. So simple and so delicious.
Edit: i firmly believe that mushrooms should always be cooked with tyme so I added a teaspoon-ish of fresh tyme.
Brisket, salt, smoke.
Who said you Yanks couldn't BBQ? That looks delicious!
Did anyone say that? Australians don't think anyone can barbecue but who listens to them?
It's kind of an old running joke... pardons, my humour fell flat once again.
Got some lamb marked down as the supermarket was near closing time so obviously it's time for Moroccan Lamb Tagine, pomegranate and almond giant couscous and some flat breads with harissa dip. View attachment 334344 mmmm
Wow, that looks so good.
For all the good cooks I've been doing lately, I was just humbled by scrambled eggs... Inedible.
For all the good cooks I've been doing lately, I was just humbled by scrambled eggs... Inedible.
Baked brownies and then chocolate chip cookies with my daughter Saturday.
Then, dinner was yellowfin tuna (caught by my neighbor), cooked sous vide then seared. Accompanied by caprese salad on romaine hearts, and pasta shells w/ white cheddar sauce.
Got a nice bone-in pork shoulder picnic the other day, it was .89/pound and then it had a 50% off sticker! So, .45/pound for it.
Cut the skin off (gonna try chicharrones, anybody got tried 'n true recipe for me?) and then cut all the meat off the bone, cut into pieces to fit the grinder attachment for the Kitchenaid mixer. Ground it all up. Got exactly 5 pounds of meat.
Made 3 pounds of hot Italian sausage and 2 pounds Mexican chorizo. Packed it up in 1 pound packs. Nothing much to look at - seasoned ground meat! But, can't wait to try it - both were new recipes to me.
Enter your email address to join: