I am structure purist, ingredient rebel.
I made breakfast burritos with turkey and sweet chili a while back and they were excellent. They were only breakfast burritos because I ate them for breakfast.
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what do you consider sweet chili? I see a variety of recipes calling for it, and I’m never sure what they mean (and I fear it is regional)
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It’s a sauce you usually find in the “Asian food” section of the big box grocery stores. It’s orange-y in color, you can make it yourself as well. It’s basically red chilis, vinegar and sugar.
ETA: I had no idea there could be some regional differences! I mean ofc there could be, but this is my version I guess
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Does anyone watch the Youtube channel Laura in the Kitchen? Somehow I’d never heard of home chef Laura Vitale (home chef, as in I don’t think she every went to culinary school) ((but has made a full time career of cooking)) before this year but I’ve been watching her videos constantly since March of this year. She is the perfect blend of homestyle-cooking but with a little bit more of an edge than expected. She’s actually kind of an earlier-adopter old school style youtuber, so I appreciate her style of production a lot more than some new vloggers.
I’ve also started to watch June from the Delish channel a lot more as well.
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Anyone ever put Stilton on fancy pizza? Yay/nay?
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I haven’t but I feel like no cheese is truly bad on pizza?
I mean, other than maybe plastic wrapped rubbery cheese slices?
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Yes, but with equally intense ingredients.
ETA: andouille, a vinegary sauce, mushrooms, and a bit of mozzarella
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Hmm. Squash and prosciutto might not hold up to Stilton and cran… unless it’s very tiny bits of Stilton?
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Very much on tiny crumbles. When I’ve tried bigger chunks it was a little overwhelming
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ok, this might be just because I’ve been in lockdown for 8 months (is it 9 now? it is probably almost 9), but lunch today seemed pretty good and I’m planning to make it again tomorrow to finish off several of the ingredients
roast broccoli
smoked salmon
pasta
miso
burrata
so while I put the water on to boil for pasta I I melted some butter with red chili flakes in a small frying pan. Then I added an equal amount of miso and mixed it until it was smooth, and then added some leftover roasted broccoli (from Budget Bytes frozen broccoli recipe) and left it on the very lowest setting to keep warm.
Once the pasta was ready I dumped it into the frying pan, and then topped with smoked salmon bits, torn leftover burrata, and some crushed malden salt. Yes, it breaks all the standard rules, but there is a ton of umami, salt, carbs and fat. Plus a vegetable, so it is healthy.
And then Wednesday I can do a roasted bell pepper something on top of the last of the burrata with some toasted sourdough. Maybe I could marinate them?
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Yum
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Does yogurt freeze weird? Would this marinade freeze weird if I did it as a meal prep?
Ingredients
2 large chicken breasts ($2.48)
1/2 cup plain yogurt ($0.25)
1 medium lemon, juiced ($0.32)
2 cloves garlic ($0.14)
1/2 medium yellow onion ($0.16)
2 inches fresh ginger ($0.31)
1/2 tsp salt ($0.02)
1 Tbsp garam masala ($0.15)
1/2 tsp paprika ($0.05)
1/4 tsp cayenne pepper ($0.02)
1/2 tsp turmeric ($0.05)
I freeze yogurt often - its texture seems a little off to me upon thawing but as I am not eating it straight but putting it in stuff (baking recipes, or sometimes stirred into very spicy Indian or Ethiopian food to cool it off a bit), it doesn’t bother me.
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OK, I need a really decadent and gooshy recipe for homemade mac and cheese as Boyfriend has expressed that’s what he wants for Christmas dinner. We’ve made it before and it came out meh - I think the trick for us is using an extra sharp cheddar so we’re going to try that this year as the cheese for whatever recipe we end up with.
I found this one for Instant Pot but I wonder about pasta cooked in the Instant Pot and whether it’d end up with a texture issue? https://thesaltymarshmallow.com/instant-pot-mac-and-cheese/
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Pasta is usually good enough on the instant pot, but o wouldn’t for a special Christmas dinner. It’s a little overdone usually.
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Yeah, that’s what I’m thinking.
So I don’t know what binder the recipe is in, but the gist is start by making a bechamel sauce with butter, flour, and milk, add a pack of cream cheese, mix in cooked to almost done macaroni, and then mix in a little more cheese by weight than dry mac. We often add a small amount of dijon mustard to the sauce. Then bake at 350 for 30 minutes or so
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Something along these lines?
Or this? I have some vegetarian “chicken” stock that makes everything taste better.
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That first one looks really similar, and no reason you couldn’t swap out some milk for that stock. From there, just keep adding cheddar until it looks good if you think you want more. Kind of hard to over do it
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