shepp Posted November 29, 2018 Report Posted November 29, 2018 I guess instead of having a bunch of posts with separate recipes why not make a thread like the grilling one. I made this this last night as a side, it was freaking awesome!
sketch Posted December 29, 2018 Report Posted December 29, 2018 the smell alone is fantastic! this is going down right now. kid approved?
98Z5V Posted December 29, 2018 Report Posted December 29, 2018 1 hour ago, sketch said: the smell alone is fantastic! this is going down right now. kid approved? Which "kid"? - YOU, the Big Kid? Or did you sucker one of the smaller ones into "liking brussel sprouts?"...
sketch Posted December 29, 2018 Report Posted December 29, 2018 (edited) the kids!! I put this over steamed white rice! dam good shits! Edited December 29, 2018 by sketch shits of course..
shepp Posted December 30, 2018 Author Report Posted December 30, 2018 22 hours ago, sketch said: kid approved That’s great, I made it for Christmas for mom and dad. Mom loved it, dad never compliments anything so nah humbug to him!
98Z5V Posted December 30, 2018 Report Posted December 30, 2018 (edited) I'm going down to the store to pick up the stuff for this right now... Seriously... EDIT - Oh Dear Lord... I can't wait for this to cool a little... This is dinner, all by itself... Edited December 30, 2018 by 98Z5V
shepp Posted December 30, 2018 Author Report Posted December 30, 2018 Here’s another one, it’s my take on “Cuban rice and beans” @392heminut ‘s wife may beg to differ but I’m a yankee what do I know 1 can black beans fill the can up with water, stir up to get the stuff off the bottom dump in pot 1can pinto beans (half drained) Couple small cans of green chili’s 1 pound pulled pork (my ex’s sister used smoked sausage instead and her hubby is Cuban) put it all in a pot and let simmer add more water if needed let simmer after simmering awhile taste and season if needed (chipotle powder, Goya “the petfect seasoning”, garlic powder are some things I add) also if the liquid is to thin I’ll add some corn flower to thicken it a touch serve over white rice and top with cheese, sour cream, chorizo, avacados and or salsa verde. Or eat as is
98Z5V Posted December 30, 2018 Report Posted December 30, 2018 Damn. Another one I need to fire up. Those brussel sprouts were badass...
shepp Posted December 31, 2018 Author Report Posted December 31, 2018 10 minutes ago, 98Z5V said: Damn. Another one I need to fire up. Those brussel sprouts were badass... Like your crock pot recipe, it’ll feed you for most the week
blue109 Posted December 31, 2018 Report Posted December 31, 2018 We just got an instapot....wifee made orange chicken day 1 and it was amazing. I see good things coming.
sketch Posted January 23, 2019 Report Posted January 23, 2019 instapot is doing wonders here also! repeating sprouts tonight.. its on my regular list after the first go!
Cliff R Posted February 2, 2019 Report Posted February 2, 2019 Was grocery shopping today and thought about this recipe. Deb whipped it up for dinner........AWESOME......and highly recommended!.....Cliff
sketch Posted February 3, 2019 Report Posted February 3, 2019 well done! i liked the rice with mine also! some kielbasa is a good up! ill try that and its a meal!
Cliff R Posted February 3, 2019 Report Posted February 3, 2019 She whipped up some kielbasa and chicken breast to mix with the seasoned rice. Saving the shrimp she bought for the next batch!.........Cliff
shepp Posted February 3, 2019 Author Report Posted February 3, 2019 6 hours ago, Cliff R said: She whipped up some kielbasa and chicken breast to mix with the seasoned rice. Saving the shrimp she bought for the next batch!.........Cliff Looks great!!
Sisco Posted February 5, 2019 Report Posted February 5, 2019 Chorri Pollo tonight. Recipe back a few pages in grilling.
mrmackc Posted February 5, 2019 Report Posted February 5, 2019 4 hours ago, Sisco said: Chorri Pollo tonight. Recipe back a few pages in grilling. DAMMIT, now I gotta scroll back till I find the recipe, Maybe I can do a search to make it sooner than later!
Sisco Posted February 5, 2019 Report Posted February 5, 2019 15 hours ago, mrmackc said: DAMMIT, now I gotta scroll back till I find the recipe, Maybe I can do a search to make it sooner than later! Mac, I went back and found the recipe for you. Quick recipe: 2 Lbs. deboned thin sliced chicken, 1 cup black beans, 4 oz chopped roasted green chiles, 2 oz Adobo, or if powdered, 2 table spoons adobo seasoning. 1/4 tsp ground chipotle pepper, 1 tsp Tajin Classico seasoning, 2tbsp red chile powder, 1/2 chopped onion, 1 lb good(and I mean good) quality chorizo sausage. 1/2 cup of Mexican crumbling cheese and 1/2 cup of melting(quesadilla cheese), and 1/4 cup of Mexican crème, you can use half and half if you want. Chop up onion and brown onion, chicken, chorizo and green chiles. in a skillet, while adding seasonings. When browned, add beans(drain if canned beans)and mix in beans and crumbling cheese and crème. At this point I taste test and add more seasonings if needed. Often I will also add a small can of El Pato salsa or else add some Valentina salsa picante if I think it needs it. But you have to be careful it doesnt get too soupy. Layer quesadilla cheese over the top and pop the skillet in the oven for 30-40 minutes at 350F. Put a corn tostada in the bottom of a bowl add the Choripollo and break up another tostada over it., or use some tortilla chips. the wife likes to add a splash of sour cream or plain yogurt on top of it, and chop up some fresh red cabbage to mix in with it, which helps if there is too much liquid. My wife is addicted to it. She asks me to make it about once a week. I have started making a double batch and refrigerating left overs for lunches or freezing it for a quick meal. If you try it let me know how it works out.
shepp Posted February 5, 2019 Author Report Posted February 5, 2019 @Sisco I’ll be trying that soon!!
98Z5V Posted February 6, 2019 Report Posted February 6, 2019 I'll get on this on Saturday - I love recipes that I can bulk-make on the weekend. I tupperware that stuff in the fridge, and it's work-lunch for the whole week.
Boot_Scraper Posted February 6, 2019 Report Posted February 6, 2019 (edited) On 2/4/2019 at 6:41 PM, Sisco said: Chorri Pollo tonight. Recipe back a few pages in grilling. I'm not sure what that is, but it looks DELICIOUS! And i'm making it soon. Edited February 6, 2019 by Boot_Scraper #308arbuildbutthurt
mrmackc Posted February 8, 2019 Report Posted February 8, 2019 On 2/5/2019 at 2:25 PM, Sisco said: Mac, I went back and found the recipe for you. Quick recipe: 2 Lbs. deboned thin sliced chicken, 1 cup black beans, 4 oz chopped roasted green chiles, 2 oz Adobo, or if powdered, 2 table spoons adobo seasoning. 1/4 tsp ground chipotle pepper, 1 tsp Tajin Classico seasoning, 2tbsp red chile powder, 1/2 chopped onion, 1 lb good(and I mean good) quality chorizo sausage. 1/2 cup of Mexican crumbling cheese and 1/2 cup of melting(quesadilla cheese), and 1/4 cup of Mexican crème, you can use half and half if you want. Chop up onion and brown onion, chicken, chorizo and green chiles. in a skillet, while adding seasonings. When browned, add beans(drain if canned beans)and mix in beans and crumbling cheese and crème. At this point I taste test and add more seasonings if needed. Often I will also add a small can of El Pato salsa or else add some Valentina salsa picante if I think it needs it. But you have to be careful it doesnt get too soupy. Layer quesadilla cheese over the top and pop the skillet in the oven for 30-40 minutes at 350F. Put a corn tostada in the bottom of a bowl add the Choripollo and break up another tostada over it., or use some tortilla chips. the wife likes to add a splash of sour cream or plain yogurt on top of it, and chop up some fresh red cabbage to mix in with it, which helps if there is too much liquid. My wife is addicted to it. She asks me to make it about once a week. I have started making a double batch and refrigerating left overs for lunches or freezing it for a quick meal. If you try it let me know how it works out. On 2/5/2019 at 2:25 PM, Sisco said: Mac, I went back and found the recipe for you. Quick recipe: 2 Lbs. deboned thin sliced chicken, 1 cup black beans, 4 oz chopped roasted green chiles, 2 oz Adobo, or if powdered, 2 table spoons adobo seasoning. 1/4 tsp ground chipotle pepper, 1 tsp Tajin Classico seasoning, 2tbsp red chile powder, 1/2 chopped onion, 1 lb good(and I mean good) quality chorizo sausage. 1/2 cup of Mexican crumbling cheese and 1/2 cup of melting(quesadilla cheese), and 1/4 cup of Mexican crème, you can use half and half if you want. Chop up onion and brown onion, chicken, chorizo and green chiles. in a skillet, while adding seasonings. When browned, add beans(drain if canned beans)and mix in beans and crumbling cheese and crème. At this point I taste test and add more seasonings if needed. Often I will also add a small can of El Pato salsa or else add some Valentina salsa picante if I think it needs it. But you have to be careful it doesnt get too soupy. Layer quesadilla cheese over the top and pop the skillet in the oven for 30-40 minutes at 350F. Put a corn tostada in the bottom of a bowl add the Choripollo and break up another tostada over it., or use some tortilla chips. the wife likes to add a splash of sour cream or plain yogurt on top of it, and chop up some fresh red cabbage to mix in with it, which helps if there is too much liquid. My wife is addicted to it. She asks me to make it about once a week. I have started making a double batch and refrigerating left overs for lunches or freezing it for a quick meal. If you try it let me know how it works out. You are a friend in deed!
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