I decided on a good ole homemade pizza. Trying to justify the purchase of this commercial kitchenaid I bought last month.
Becky made some lasagna the other night, first time making her own noodles with her new pasta maker. It was certainly delicious hot out of the oven, but I find lasagna to be one of those dishes that tastes better a couple days later. MAN! Was it good tonight!!
I made gluten free breaded turkey nuggets tossed in buffalo sauce and then added to a nice big salad! The wife raved about it. I'm happy.... and full!
I had a left over Chimichanga with steak from my lunch at Frontera. The wife did bring home some fresh black bean and corn salsa to go with it.
Pizza and zucchini bread are the only things I ever made in my KitchenAid, although it is one of the the smaller ones.
Yeah pizza is one of the easiest things to make. I'm not sure why I ever pay the big chains although I guess it's a lot more convenient.
It's a Kitchen Aid. You never have to justify it. I have a KA blender that earns its keep every summer. 3/4 full of ice. 4 oz of watermelon schnapps. And turn to full power. When it "freezes" trickle vodka until it thaws and blends into a slush! Garnish with fresh watermelon. It will get you hurt because you will pass out poolside and get a bad sunburn.
I stuffed some Italian bread crumb crusted chicken breast with mozzarella. Served with bow tie pasta and home made marinara.
Homemade tamales….served with one of my favorite Mexican beers, Negra Modelo. Flan for dessert. Our 'Ocho de Marzo' celebration…. Great way to end a hectic day!
So is making tamales as bad as everyone makes it out to be? I wanted to try but every time I ask somebody about it they deter me.
They can be. Much depends upon how many short cuts one takes. Instant-masa and supermarket lard makes it less labor intensive—but they lack both there rich, wonderful flavor and fluffy texture of fresh masa and freshly roasted & rendered pork fat. Dry corn husks I prefer over banana leaves. I also prefer savory vs sweet tamales. Tonight was with a red pork filling—Cerdo Rojo Picante—essentially a long-roasted seasoned pork butt (shoulder), pulled and simmered with a guajillo-based red sauce (onions, tomatoes, garlic, guajillo chiles) until thick and then stuffed into the masa, wrapped in the husks, and steamed for several hours. Wonderful! Light, fluffy masa with a spicy rich filling! Worth the effort!
We did turkey-stuffed bell peppers with fried egg and bacon. Topped with a citrus guacamole. Yum I would be lost without my Cuisinart!
Last night, we made baby-back ribs, oven roasted and marinated in COca-cola. They were tasty & so tender that the meat just fell off the bones.