TWBarbecue inspired me to try Chef Tom's Chili Crisp chicken. I did mine over blackjack oak splits in the BJIII and, like TW, I used blackening seasoning instead of jerk seasoning. Mia, Jaco, and Bret gave this a spirited thumbs up, so it will be part of the rotation from here out. Thanks for the inspiration, TW!
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Venison breakfast sausage pasta.
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DTro I have asbestos tongue. Nit even a tingle, but I couldn't find my ghost chili flakes, and didn't feel like making more.
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Arugula Salad with Roasted Pork Tenderloin, Pears & Blue Cheese
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If you're a Meat Church fan and have watched Matt's latest video and/or read the Facebook group, you'll know that the King Ranch casserole has gone somewhat viral: https://www.youtube.com/watch?v=CGpuRSYq3uw
Welp, I'm a fan so I decided to make it, too.
This comes together fairly quickly. First, grill up some chicken (I used thighs, Matt used breasts). I seasoned with his Gospel rub as he did. Gorgeous orange-red color this gives chicken.
Next, sauté a diced sweet onion and two diced jalapeños in a skillet. To a large bowl, add the grilled chicken (after dicing it up), the onion and jalapeño, and some goodies you picked up at your local HEB:
I think this is the part that has social media going crazy. Yes, cream of jalapeño is a thing in Texas (or at least HEB).
People can't seem to find it. Someone even jokingly put a can of it on eBay for $100. 
So joining the chicken and peppers goes one can of Rotel, two cans of cream of mushroom soup, and two cans of cream of jalapeño. Follow up that up a pound (yes, a full pound) of grated cheddar cheese. Mix well.
To assemble the casserole, layer six tostada in a 9x13 baking dish. Top with half of the mixture, then add six more tostadas.
Top with the final half of the mixture and more grated cheese.
Place the casserole into a 350 F pellet grill and let it go for 40 minutes.
Cheesy.
Here we are plated up!
It is as rich as you'd expect; this is not health food. It very much has a 1950s vibe to it. (I mean, four cans of condensed soup!)
It is quite good and very warming. I kind of wish I had waited a few days until our freeze to make it. (Although it makes a huge amount of leftovers, so I may still get that chance!)
I'll probably make this again....it does come together rather fast, but I don't know if I'll have it on the weekly rotation given how rich it is.Comment
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Was planning to make lasagna for dinner, but when my husband stopped to grab lasagna noodles for me, the store was out of them! So I used different noodles. Kid said this was a new favorite dinner. Bread was a stuffed Italian bread.
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Pork and broccoli stir fry with fresh basil-
Also added were the last carrot in my fridge and a small zucchini. I marinated the pork in soy sauce, sesame oil, sherry, and fish sauce. Sesame seeds, scallion, and red pepper flakes garnished before plating over jasmine rice.
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Beef Patties and Eggs,
Seems my grand prize is over due, not to worry, I have a stock of ribs and chicken to break in in very well
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Pot roast venison sandwiches and accompanying veg.Attached FilesComment
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My wife made potato leek soup for dinner tonight.
I baked brioche loaves today, 2 large and three minis, the former bagged and ready for our friends.
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Last edited by Panhead John; January 14, 2024, 12:32 AM.Comment
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rodkeary you’re right, it’s the easiest and quickest to prepare roast you can probably make, and it’s one of the best tasting ever! Slow cooker is the Hamilton Beach Stay or Go, with the clips to hold the lid in place when moving. That what you have?
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OK, technically this likely belongs in Leftovers, but I'm posting here where all the cool kids are hanging out.
Last portion of the turkey and Rancho Gordo Marcella red bean chili I made back in October. Sadly, we were out of sour cream, so just cheese on top... I keep forgetting how freakin' good this stuff is! I've got about 18oz/500g of sliced turkey from our Thanksgiving bird that I smoked, and that will form the base for my next turkey chili in the near future...
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Looks good DaveD and washed down with a beer i assume? -
SheilaAnn I wouldn't dream of not including the pinky shot!!
Elton's BBQ Yes indeed, you can see it in the last shot. It was a Howling Gale IPA from Fairwinds Brewing in Lorton, Virginia, only 8.5mi/14km from our home. Close to a "desert island" beer for me, one of the best I've ever had.
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I'm jumping on the Rancho Gordo bandwagon. Tonight I made a hearty stew with longaniza and Puglia lentils. It was a simple recipe, and only took one hour start to finish. The lentils cooked up perfectly--soft but with plenty of body, no mush. The only thing I didn't like about the dish was that the longaniza sort of disintegrated as the stew cooked. I would have enjoyed having some identifiable chunks of the sausage in there. Overall, 9/10. Will make again. This is also now a SWMBO-approved recipe.
Last edited by PGH_RAM; January 11, 2024, 09:38 PM.Comment
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fzxdoc I sort of winged it. Slice the sausage, brown it in a splash of EVOO over medium high. Render out some fat. Add 1 large diced onion, sauté 5 min. Add 1 lb lentils, 8 c chicken stock (I use Better than Bullion lower sodium), 1 heaping tbsp smoked paprika, 1 heaping tsp Mexican oregano, 2 diced carrots, 2 diced potatoes, 6 smashed garlic cloves, and six diced compari tomatoes. Bring to boil, reduce to low, let cook until the lentils are tender, about 40 minutes. Add salt & pepper to taste.
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Braised lamb shanks over mashed. Brussels and spinach gratin (leftover veggies).
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Simple oven roasted pork shoulder. I fried the outside first and then threw the whole mess in the oven. 3.4 lbs. One meal a Day, only meat since Jan 1. Feeling good.
Oh, I did fry up 4 oz of Beef liver too. The weird thing is, I was craving the beef liver more than the pork shoulder, even though the pork shoulder tasted better. ( I will spare you the pictures of the beef liver)
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Where's the beef?
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