Bacon, eggs, broccoli, and cheese. Didn’t know what to do with leftover broccoli so I just threw it in the bacon fat and went from there. Now to head into the woods hoping I won’t regret eating all this lol
It’s hades hot down here…thought I’d use a nice cast iron Lodge 12… and whip out a pan of Cheesy Garlic Shrimp n Grits for MyLady.
Eatin' po'.. Sautéed Chicken breast, added garlic salt and onion powder, then added parmesan cheese and Italian bread crumbs, next added instant garlic mashed potatoes and green giant peas, and finally topped with a little more parmesan and tarragon. Good ****
Ain't it though?! And that looks really good also. Crawfish here are expensive but I may try and go out and catch some.
It was “clean out the refrigerator “ time… Imagination and cast iron…what else do you need? Good food just needs to be good. Doesn’t have to be fancy….
Enchiladas Verde by Kylemeister posted Jun 1, 2022 at 7:27 PM This is ready in under an hour, and there's plenty of time to enjoy an adult beverage while cooking. 2 breasts + tenders (because I buy whole chickens & butcher myself, saving money for very little time invested). Place in a gallon Ziplok with a jar of Pace salsa verde, and put in the fridge for 24 hours. Heat the oven to 350. Dump the Ziplok into a Dutch oven, cover with the lid, and cook 30-45 minutes to hit 165-170 degrees. Chop onions, tomatoes jalapeño and cilantro for the pico. Start warming up your favorite refried beans. Pull meat, shred. Reduce sauce with the extra chicken flavor we captured during the cooking process. Lightly toast corn tortillas in oil, fill with chicken and roll. Spoon the reduced sauce on top. Add pico, Cotija cheese.