super easy. •oil fajita skillet •~1/4” layer of refried beans •lay out chips •top with cheese (blend of sharp cheddar and queso quesadilla •top with diced onion of choice •bake at 350 for 10 minutes •broil for 2 minutes •top with meat of choice •garnish and get to feeling fat
I'm a sucker for nachos. I always order them with the beans on the side in order to avoid the soggy factor. Your placing the chips on top effectively does the same thing. Nice work.
Kinda related but any kind of braised fatty beef (Short ribs, chuck roast, brisket) is probably my favorite protein in the world
Making cassoulet Spoiler Salt pork Sausages Mire Poix (a good dice brings me so much joy and dicing has become a weird relaxing pleasure for me) Add tomato paste then beans Then stock, meat (salt pork, sausages & duck confit) and sachet of herbs Now I wait while it bakes 2.5-3 hours
despite my entire mom's family, and half my dad's family both having genealogy tracing to the UK, I've never had it.
We try and do something breakfasty different every year. Frittatas, huevos con chorizo, crabcakes Benedict have all been hits. Shrimp and grits this year. This was a staple (maternal grandmom made it every year) in young Frez's Xmas holiday. I recreated it in her honor a couple years ago. Your post makes me happy to think of her, and hungry for it. Good stuff.
I generally do a hash of some sort. This year will be chorizo and pepper hash https://www.seriouseats.com/crispy-potato-and-chorizo-hash-recipe believe we’re also doing a small monkey bread as well
as for Christmas morning, we always have done fresh ham, eggs, biscuits, and red eye gravy with some fresh fruit.
Taques and his wife visited us so we decided to do a special meal. Everyone pitched in, even my kids (thankfully Mrs. Taques is very patient). My first time messing around with homemade pasta, Taques and his wife showed me the ropes. Homemade pasta with a sausage and caramelized onion ragu. Not pictured: salad with crushed olive and pickled chilies, baguette, a nice Chianti. Spoiler edit: Yes that’s my wiseguy son in a track suit helping make the gravy.
Pork tenderloin with the bbq rub I sent to a.tramp, homemade bbq pan sauce, congri, and butternut squash purée
cut body of butternut squash in half and roast whole with some olive oil flesh side up until very tender. remove the flesh of the butternut squash into a saucepan. add butter, a small dollop of sour cream (or creme fraiche if you happen to have that lying around), and oat milk. I just eyeball the amounts and adjust as necessary for purees. blend with a stick blender until smooth and velvety. season to taste with salt and pepper. devour.
took your advice. NY strip, roasted root veggie hash, and the purée but with egg nog, allspice, and cinnamon. don’t judge my sear too harshly, realized the propane was empty way too late in the game and had to make do on stovetop.
Thank you Publix for 6.99lb rib roast also does anyone have suggestions if you don’t have a wire rack or roasting pan. I’ve been just elevating with aluminum foil. I plan to reverse sear at around 200 degrees and then finish in the broiler. Gonna coat with salt tonight and hopefully get most of the water out by Christmas Eve. I also made compound butter last night with shallot, garlic, and chives
I picked up a 7lb young goose for Christmas, as I was unable to procure a duck as planned. Having never cooked a goose, I read a handful of failure stories last night, so if anyone has some advice I’m all ears. I think I’m going to dry brine for 24-36 hours (depending on thaw time), then smoke at 250-275 before finishing under the broiler (or in the egg) with a maple orange glaze. Thoughts?
i may bake something tomorrow since my OT got cancelled. Kinda wanna so lemon something or oatmeal butterscotch cookies
I made these recently. Good for novice bakers and really good. https://preppykitchen.com/peanut-butter-chocolate-chip-cookies/
I learned that there are different kinds of finishing salts through this experiment. Apparently light flaky salt (Maldon) should be used and not a heavy sea salt like I did.
My wife is making potato gratin for Christmas and I’m going to make myself sick eating them. One of my all time favorite dishes.
Making Serious Eats’s green bean casserole tomorrow. Making your own cream of mushroom soup is a game changer.
This might be better suited for the bbq thread but my wife’s a nurse so I make food for her to bring in every year for the holidays. This is a butt I made today: