Anyhoo, here's hoping y'all are enjoying what's left of this long weekend... Here's what's coming out of my kitchen this week...
Tonight: Bow-Tie Lasagna
- from Tasty Kitchen user Rozanie
Tuesday: Black Bean & Chicken Chilaquiles
- from Cooking Light
- my own little creation
- to be served with pearled basil cous cous (Near East, of course!) and squash
Thursday: Tequila Lime Chicken
- from The Pioneer Woman
- to be served with Spanish rice with peas
So, yeah, a little heavy on the chicken dishes... and two meals with Mexican influences... Meh, variety is over-rated - salsa is the spice of life!
Hits and Misses from Last Week's Menu...
While Chili Casserole (here) - This was Insane Good - and I am not usually a casserole queen! I halved the recipe (except I did use the whole can of beans and about 3 c. chicken) because I didn't think we'd eat all the leftovers from the full version... then kicked myself for it all week! Modifications: I used shredded white corn tortillas instead of the flour. Instead of the green pepper + can of diced green chiles, I used roasted Hatches (duh). And I just don't do low-fat cheese... full-fledged extra sharp cheddar all of the way, baby!
Slow Cooked Puerto Rican Pork Carnitas (here) - I'll start by saying that I fully blame myself for the Utter Inedibility that resulted from this recipe. I didn't trim any of the fat off the pork butt (which, um, Twitter told me is actually the shoulder of a pig... leading me to wonder if the cut referred to as 'pork shoulder' is actually the arse of the piggie... leading me here... leading me to realize I'd spent entirely too much time worrying about pork parts) and I'm assuming I should have because the carnitas were so fatty we couldn't even eat them. An amateur mistake on my part, but it would have been nice if the recipe had said TRIM THE FAT YOU DIMWIT!