🧑‍🍳 I have gotten a lot of great recipes on here!

[TerryP]

In my opinion, a little too much sauce at the end...but good lord, yes.

 

[Krimson]

In my opinion, a little too much sauce at the end...but good lord, yes.

You can have my portion

 

[TerryP]

You can have my portion

You don't like chicken Parm? Where's that come from?

It's a once, twice a year thing.

 

[TerryP]

BTW, in the video? Look at the post again...see the mobile warming drawers?

 

[TerryP]

Within the last week ...

I made some enchiladas and had a bit of the meat left over. (@Krimson yeah, twice this month.) I'd thought about taco salad but ...

I decided to do a "taco pizza." I have to say. It was pretty damn good. I should have taken a pic but the house was chaotic when it was finished.

Y'all know I've been making my own dough. So, did that.

Baked the dough for 8 at 400. Pulled it.

Used a salsa and sour cream mix for the "sauce."
Topped that with the meat.
Topped that with the cheeses.

Back in the oven for another 8 and pulled it.

Topped that with shredded lettuce, crumbled Dorito's, and drizzled some of the taco sauce I make on top.

I said "pretty damn good." Now that I've typed all of this crap, real good eatin'.

(I'm BIG on presentation. The slices, when topped, are 2"+ thick...while it's still, basically, a regular pizza. It is quite "eye pleasing.")

 

[TerryP]

On deck:

Got a whole hen thawed. I'm thinking Peruvian Chicken. It's all in the marinade.

Any takers?

 

[Krimson]

You don't like chicken Parm? Where's that come from?

It's a once, twice a year thing.

It's just really rich and there's the pasta. I can eat it but haven't in forever.

 

[Krimson]

On deck:

Got a whole hen thawed. I'm thinking Peruvian Chicken. It's all in the marinade.

Any takers?

I'm in, especially if you're making that jalapeno and cilantro sauce that goes with it.

 

[rick4bama]

It's just really rich and there's the pasta. I can eat it but haven't in forever.

 

[It Takes Eleven]

It's just really rich and there's the pasta. I can eat it but haven't in forever.

I rarely say, "let's eat Italian", although in my basic little world I'll eat spaghetti squash or the Banza chickpea pasta when Costco puts it on sale.

We had a Carrabba's in Kennesaw near the interstate. We got into an every two- or three-week routine of my wife meeting me there on my way home from work after working late, usually 7:30 or 8, and we'd eat at the bar. I almost never got anything with a red sauce, more chicken or steak marsala territory.

 

[Krimson]

I rarely say, "let's eat Italian", although in my basic little world I'll eat spaghetti squash or the Banza chickpea pasta when Costco puts it on sale.

We had a Carrabba's in Kennesaw near the interstate. We got into an every two- or three-week routine of my wife meeting me there on my way home from work after working late, usually 7:30 or 8, and we'd eat at the bar. I almost never got anything with a red sauce, more chicken or steak marsala territory.

Same. Wife's grandmother is from Sicily so she wants Italian fairly often. There's just not much on an Italian menu I really want to order. I'm usually a calzone or grilled fish when we go.

 

[TerryP]

It's just really rich and there's the pasta. I can eat it but haven't in forever.

That, I get. It's heavy. One of those "ain't eatin' it for lunch" things because I'd be asleep in an hour.

There's a little place that seats about 20, probably less, that's tucked beside the Home Depot. Their wine selection is top notch as is their food. They have a chicken Parm sandwich that will you slap someone. It's an in-house potato roll bun they put it on...as good as the breast itself.

But. I'm headed to bed.

 

[TerryP]

I'm in, especially if you're making that jalapeno and cilantro sauce that goes with it.

The marinade its in has everything except the feta, peppers, cilantro...(thinking)...Dijon. It's in a note app on an old Kindle I keep in the kitchen with recipes, etc. I'm going to get back to it around 2 ish...maybe three. Early dinner.

Marinade: EVOO, pepper, paprika, cumin, sugar, cloves, lime, salt, Oregeno...'bout all of it under the skin. A quarter or so left for the outside and a baste.

 

[Krimson]

The marinade its in has everything except the feta, peppers, cilantro...(thinking)...Dijon. It's in a note app on an old Kindle I keep in the kitchen with recipes, etc. I'm going to get back to it around 2 ish...maybe three. Early dinner.

Marinade: EVOO, pepper, paprika, cumin, sugar, cloves, lime, salt, Oregeno...'bout all of it under the skin. A quarter or so left for the outside and a baste.

I've had it and cooked it. I like the chicken but the sauce takes it up a notch or 3. Dishes like that are much more in line with the type of foods I usually eat, flank steak with chimmichurri, black beans and coconut/ cilantro rice tonight.

 

[TerryP]

coconut/ cilantro rice tonight.

Love the smell. I'm a bit allergic. Coconut shrimp makes my lips look like a scene from Forrest Gump.

 

[TerryP]

chimmichurri,

I tend to go heavier than most on the red pepper. But...

You and sandwiches...

Chorizo sausage covered in chimmichurri with a pan bread. I can't think of the name...made it a few times. Shit's good!!

 

[TerryP]

Choripán

 

[Krimson]

Love the smell. I'm a bit allergic. Coconut shrimp makes my lips look like a scene from Forrest Gump.

Use coconut milk and coconut water, not sure if that has any effect on your reaction. Don't think I've ever met anyone allergic to coconut.

 

[Krimson]

I tend to go heavier than most on the red pepper. But...

You and sandwiches...

Chorizo sausage covered in chimmichurri with a pan bread. I can't think of the name...made it a few times. Shit's good!!

I like a bit of extra pepper flakes myself but the rest of the family doesn't like quite a much spice as I do. Good bit of garlic gives it some punch without real heat too.

Never been too crazy about chorizo, all of it that I've tried has been greasy while also being crumbly. I like the taste but not the excess fat or the texture.

 

[TerryP]

I like a bit of extra pepper flakes myself but the rest of the family doesn't like quite a much spice as I do. Good bit of garlic gives it some punch without real heat too.

Never been too crazy about chorizo, all of it that I've tried has been greasy while also being crumbly. I like the taste but not the excess fat or the texture.

Damn. You make me laugh.

I have a "strainer" that fits one of my stainless steel pots. The chorizo, I leave out until it's room temp. Then it goes in the strainer on the pot with boiling water. It takes some of the flavor out but it's something I can play with as well.

I have a baking sheet I use on the grill I've drilled small holes in...serves to drain as well as make the grill dirty as hell. (Smells good.)

In both situations I'm taking the grease out. Ya know? It's not convential but it works for me.

I read garlic and Lupus aren't friendly