This started out to have a REALLY SUPAH DUPAH long name. Cornflake Crusted African Spiced Pork Chops. Yeah...too long. S said, "That's a mouthful!" LOL So, I figured I'd shorten it a bit. Make it a little more user friendly. Crispy Berbere Pork Chops. Short, simple, sweet and to the point. Just like me, well except for the short part. But S would argue the short part... Berbere. If you haven't made it before, and you like spicy food, I would suggest you make this spice mixture. It was … [Read more...]
Archives for February 2013
Enchilada Casserole
Um...I told you I didn't really read recipes, right? Whew! Good! Cause honest to God I really don't. Here's another case in point. I had this on my radar to make. I mean, it looks yummy, right? I think I read the ingredients, but when it came time to make this, I flew by the seat of my pants! I was so impressed with the sauce I made for the beef the other day, that I'd try my hand at a delicious enchilada sauce. and... O M G it was DE-LICIOUS! Holy cow have I always been able to cook … [Read more...]
S’s Breakfast Scramble
I can't remember how this came to be or the first time he made this for me. Since the first time he made it, it has evolved into something little more waist and heart friendly. Initially it was MANY whole eggs, bacon, and I think cheese was involved a few times. But none of those items are in there any more. I think the first time he made this he was still living in Cleveland at the time. It was a nice, large kitchen in that apartment, but the building was rather old and the windows were … [Read more...]
The Weekly Recap…and pantry cleaning update
In my effort to try to step up my blog posts, I thought I would try to start a weekly recap. *shrugs* Hopefully I can keep this up. If not, I'll be like one of those hundreds of blogs that just fall off the radar due to life. This blog isn't a monetary thing for me...it's - I don't know what it is. A catalyst to make me be more creative in the kitchen as opposed to simply following recipes? Yeah, that sounds good! LOL Ah yes...hamburgers at Agadon, bandeja paisa (OMG too much food), … [Read more...]
Spicy Sweet Chipotle Barbecue Chicken
I have a confession to make. I usually don't read recipes. Especially when I make the menu for the week. i see the title and think, "Hm...that sounds easy to make!" Then I skim the ingredients and see what I need to purchase and off I go creating what I think the picture should taste like. Now, don't get me wrong. When baking is involved I *ALWAYS* read the recipe and the directions...as I'm baking it. LOL That is how this recipe came to be. I was looking for something to do with the … [Read more...]
Spicy Carrot Ginger Stir Fried Beef
With a few ingredients from your pantry, you can whip up this Spicy Carrot Ginger Stir Fried Beef in under 30 minutes. Less than that if you have a rice cooker with a timer. Pantry cleaning has commenced!! I cleared out one meat, one can of veggies and one bottle of sauce. I didn't even inventory the sauces I have in the cupboard or in the fridge. That would make this process MUCH MORE difficult than it should be. I have a ton of condiments... Almost as many condiments as … [Read more...]
What do you mean guacamole isn’t a paste?
So, after doing a nice Google search on authentic guacamole, I came across this, this, and this. NONE of which are paste. In fact, the first one made me laugh: "Put the blender away, far away. Real guacamole should never be pureed to mush. It should be chunky." I mean, how much simpler can it be? It's like salad. You wouldn't mash the lettuce into a pulp would you? I sure wouldn't! Maybe you like your salad a morhphous blob. I like to see all the ingredients of mine...just … [Read more...]
It’s not quite the same recipe but MAN does it taste gooood!
So, I had set out to recreate this Slow-Braised Guajillo Pepper Beef from Agave Azul: I didn't quite make it. But I figured, as long as it was tasty, it didn't really matter. What DOES matter is the cut of meat for this recipe. The round roast I used wasn't the best choice. Chuck roast? Short ribs? YUP! Round roast? HELLTODANO! It's just not the right cut for this recipe. OR, it needs to be larger and submerged in more sauce than I had. One of the two. And, like I growled … [Read more...]
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