Just a quick post to 'keep my hand in the game', as it were.

At long last, I made fish tacos. Though they're not close to being 'authentic' starting with the fish used (sole), they tasted great. I based them on this recipe I found on the web.


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For the last few months, I've backlogged a number of new recipes I've tried and old recipes I've repeated with slight changes which I'm posting below. The theme to anchor these dishes ... lean ground beef was used for each recipe.

Cabbage Roll Soup - This is a new one. Shredded coleslaw mix was used as the base for this delicious soup. The recipe ( Read more... )

PICSPAM WARNING

I've got a backlog of pictures that I wanted to share but couldn't come up with a good way to tie these disparate items together, so I'm just going to lump them into one post, and let you sort them out.

Since I gave up buying bread at the grocery store, I have to restock whenever I run out of bread in my freezer. And, of course, ( Read more... )

Sadly, I've never been to Japan, so my only exposure to Japanese cuisine has been through television programs, cookbooks and, more recently, YouTube videos.

I first ran across this Tex-Mex/Japanese fusion dish originating in Okinawa on the channel TabiEats and copied the recipe from there ( Read more... )

It's cold and gray and I'm bored so I made one of the easiest lunches or dinners that I've had in ages using leftover chile verde (green) enchilada sauce and cubed pork tenderloin.


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A sale on whole, fresh chicken is almost as good as one on whole fresh turkeys. And it happens a lot more often. On this occasion, I came home with two whole chickens, about four pounds each for about sixteen dollars. I knew that I wanted to spatch-cock and roast one, but the other ... that was decided by fate.

Roasted Spatch-Cocked Chicken - Yes ( Read more... )

I recently bought a couple of fresh, whole chickens on sale, and broke them down for several dishes. With a leftover cup of of shredded chicken (breast and thigh meat) and some odds and ends from the fridge and freezer, I made a small casserole dish of enchiladas.


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My first exposure to Mexican food was at a local Taco Bell restaurant ( Read more... )

This is a fairly easy recipe to make and uses a combination of made-to-order and leftover items during my freezer clear-out.

The enchilada 'sauce' is a diluted mixture of rehydrated and pureed chiles, onion, tomato and spices which I had made as a braise for my red chile pulled pork. I ended up with some amazing tamale filling and had a couple of ( Read more... )

If you're on a tight food budget, minimizing waste is important. The dishes below are re-imaginings or by-products of previous dishes.

I occasionally bake sourdough breads but, in the meantime, I store the sourdough starter in my fridge. It's fed only once a week the minimal amounts to keep it going. Nevertheless, it DOES accumulate so, every 6-8 ( Read more... )