Pork QuaziDilla
My best QuaziDilla® yet! Avocado mayo with Cholula hot sauce, Smoked chopped Boston Butt, sauteed shallot and baby bell peppers and a slice of medium cheddar. Folded and lightly seared with a dollop of Kerrygold butter. Make one cut on a flour tortilla, from the center to the edge. Place your choice of ingredients in each quarter, as shown. The mayo/hot sauce quarter is folded over the pork. That double layer is folded over the veggies, and that is folded over the cheese. Start cooking with the cheese side down, so some of the melted cheese crisps up and becomes part of the shell. SO...
Don’s Quazi-dila
I saw this crazy idea online and adapted it for my food. Yesterday I smoked a pile of chicken and pork. I made some killer tacos that evening! Today I put out two tortillas on my prep area. Quick note here, I bought a stainless steel cutting board a couple months ago to try to get away from using my plastic boards. The whole idea of a plastic fork’s worth of micro-plastics in my brain effected me. So I use this for most of my kitchen work now. I cut a slit on one edge of the tortilla. Then I placed some sauce (in this case a mix of Greek yogurt and hot sauce), then some basil from the garden (any green would be fine here), some of my smoked chicken, and then some cheese. I only had cheddar, but any cheese of your liking would be fine. As I folded the...
Chicken Salad Summer Rolls!
This is from Chef John, one of my favorite online chefs. We made this tonight and it is PERFECT hot summer day meal. We air fried a package of chicken tenderloins with a partisan garlic seasoning, 15 minutes at 400°, and then put them in the fridge to cool for about 30 minutes. For the Chicken Salad:½ pound shredded cooked chicken2 tablespoons minced red onion¼ cup thinly sliced celerysalt and freshly ground black pepper to taste1 pinch cayenne pepper, or to taste¼ teaspoon smoked paprika⅛ teaspoon ground cumin¼ cup mayonnaise (we used avocado oil mayo, about 1/8 cup) For the Rolls: 6 small rice paper sheets12 slices ripe avocado½ cup thinly sliced red bell pepper strips½ medium English cucumber, cut into strips½ cup julienned carrot2 cups chopped hearts of...
Thai Larb
Thai Larb! While we ate at Sunflower last week, I saw their special board had Larb (pronounced Loob”). I used to make Larb all the time, but haven’t done so since moving to Colonial Beach almost 5 years ago. It’s one of my favorite meal, bright with citrus and packed with flavor. So last night we cooked some up. Fortunately my garden has a healthy crop of both Thai Basil and Thai Chilies. The recipes is SO easy, and also a perfect meal for a hot day. This can easily be prepared in 30 minutes. Normally I use ground chicken, but you can use anything, like ground pork or beef. But my dinner date came with ground turkey, so we used that. Brown your meat in a skillet. Since we were using turkey, I added some olive oil for the ‘fat.’ Once...
Onion Ring Breakfast Sandwich
A very simple, but satisfying breakfast sandwich. In a skillet with a blend of olive oil and a little butter, cook a ring of Vidalia onion while toasting some bread. I went with a plain bagel. I covered the skillet and then flipped both. Set aside the bread and toss in a think slice of ham, I used black forest. Crack an egg into the onion ring. Season, I ground on some black pepper and a pinch of roasted garlic/herb salt. To assemble I squeezed on some Kewpie mayo on the bagel bottom, added a slice of cheddar cheese, topped that with the seared ham, the onion-ring egg and the bagel...
VegieCentric Two-fer Sauce
VegieCentric Two-fer Sauce I love this recipe, because it is two recipes. I see that our cool days are coming to an end, and I haven’t cooked this meal this winter. So here’s the deal. My spaghetti sauce and my chili sauce are 90% the same base. So I make a big pot of the common ingredients, and then I finish them separately. The Spag gets fresh oregano from my hydroponic garden. My chili gets black beans, cumin and chili powder. Both are stored in small containers for future lunches/meals. Mostly lunches. Heat up some olive oil. Add onion, bell peppers, mushrooms, grape tomatoes and saute. Add a big can of diced tomatoes and a big can of crushed tomatoes. Add some crushed red pepper flakes and black pepper. Then thin-slice a zucchini, quarter it and...