This wasn’t the perfect breakfast skillet, but I can let you know what YOU should do to make a better skillet dish, so I am sharing it with you today. Happy Tuesday! Unless you’re reading this on some other day. And then…Happy Day That Isn’t Tuesday!
Posted in Breakfast, Chatter, Entree, Side Dish, Tips-y Tuesdays
- Tagged bacon, bell peppers, breakfast, breakfast for dinner, breakfast skillet, cheese, fudging ahead, fudgingahead, mushrooms, onion, potatoes, skillet potatoes
Victory! I finally got K to eat enchiladas. And he liked them! When we first started dating, he didn’t want to have them because he didn’t like how they had so much sauce. So, I just thought he was opposed to sauce. Or Mexican seasoning. Well, seeing as how we love tacos so much, it’s not the seasoning. And, seeing as how he always wants more sauce on food, it wasn’t the sauce.
To be honest, I don’t think this is really close at all to traditional jerk chicken. At least, not from what I’ve seen previously. But, I do think it is a tasty sweet and slightly spicy chicken dish. You can certainly add extra spice to it, but as usual….we tone things down a bit in this house. More of a 1 star kind of restaurant here, haha.
Posted in Chicken, Entree, Quick, Vegetables
- Tagged bell peppers, chicken, cilantro, easy, fast, fudging ahead, fudgingahead, jerk chicken, marinade, rice, sweet and spicy
My vegetable quesdillas have been something I’ve made since before I was married. Basically, I would mix whatever flavors and ingredients I was in the mood for at the time. I used to use store tortillas, and now I can make my own! This “recipe” is pretty loose because I like to mix up the amounts and vegetables based on the time of year and what is on sale. You can feel free to do the same. Certain things are staples, like the beans and corn. The sweet potato adds a great texture, and K said it acts like a meat substitute, which wasn’t my intention, but hey, I’ll take it!
This recipe is a bit dangerous, I should warn you. I have worked with serrano peppers before, so I know how they are. I used that one instead of a jalapeno because it is mild enough for the weak palates in my family. But, when I made the curry paste with the serrano and dried chiles…something was extra spicy! I must have washed my hands at least 10 times before the spice wore off them. I would recommend wearing gloves to be safe. A lesson for next time! Because, yes, we will make this again. The other fun parts for this recipe included the shrimp and the pineapple.
Posted in Asian, Entree, Seafood, Vegetables
- Tagged america's test kitchen, bell peppers, curry, fudging ahead, fudgingahead, peanuts, pineapple, shrimp, thai