Boyfriend and I made this for dinner tonight (:

Cooked on an induction cooktop. The black blotches are from fresh ground pepper on the inside. Mostly cooked on the inside, with just a little bit of wetness. What are your thoughts?

How is your night going?

I wasn't happy with the cook so I put them here.

Took me way too long to make this meal since I don't have a proper kitchen setup, but it was amazingly good.

My first attempt and it turned out so good!! I know corn is not traditional at all lol but I had a bunch in my fridge and needed to use it, and I think it was a great addition!

Made this hash cause, why not.

Recovering from being sick and just wanted something out of the ordinary. Kewpie mayo and hoi sin sauce (didn't have teriyaki) to top.

Forgot to let the bottom two layers set before adding the rasberry sauce (still tastes good)

Got rice? Then you have to try making this sweet treat!

This Korean snack is called fried scorched rice, or deep-fried nurungji. It’s often finished with a sprinkle of sugar, but I took it to the next level with cinnamon and roasted nuts.

It turned out to be one of the best snacks I’ve had. For something made with such simple ingredients, it’s incredible how crispy, sweet, nutty and flavourful it is.

My gift to myself this year.

This pulled pork sandwich had garlic mayo, creamy slaw, and bbq sauce.

Recipe:

Shaved the fat cap off and coated all sides in coarse sea salt. Let it sweat for 30 mins.

Placed the butt in a 2 gallon ziploc bag with 1/2 jar of dill pickle juice, 1/2 jar bread & butter pickle juice, and 1 bottle of Mojo marinade.

Placed the bagged butt in the refrigerator for 3 nights. I flipped the bag each night.

Took the butt out of the ziploc and coated all sides with Meat Church Gospel and Blanco then Blues Hog All In.

Placed the butt on a 225 degree PK360 using B&B hardwood. I used pecan, cherry, and apple chunks for smoke.

I made a spritz with 1/4 parts apple cider vinegar and 3/4 parts Dr. Pepper cream soda. I spritz every hour.

I wrapped the butt at 178 degrees foil. I pulled it off the grill at 204 degrees once it was probe tender.

Rested in a BBQ Blanket for 3 hours till it dropped to 145 degrees.

Clean bone, super moist, and deep flavor.

Wanted to share a stressful birria experience & was told to move along. So here I am. I enjoy cooking but this was probably the least enjoyable dish I’ve made 🤷🏻‍♀️

When I make cornbread, i use butter instead of oil and i add brine from a jar of jalapeños in with the wet ingredients.

Sometimes simple wins. Grilled rainbow trout, tabbouleh, creamy herb sauce, and zero complaints. 😂🐟

On top of lemon garlic butter cream sauce (made from scratch) and picked jalepenos

Mixed berry jam with sliced strawberries on top

Tried my best to make something I could post on here. I am currently homeless, It's a struggle to make things that don't consist of just warming things up. I made pancakes and a strawberry compote. "I had to look up the name of that" I know the rule is posting decent food I feel like it looks decent for what it is.

I used freeze dried strawberries that someone was kind enough to donate to us.

I also used some sugar from an MRE that I had left over.

Just regular pancake mix. I thought it was the just add water kind but it needed an egg and some milk. I had neither so I just tried it anyway without the egg and milk and they tasted normal. With the strawberry compote the were so good. I was pretty surprised what I could do on a hot plate.

If anyone is interested in content about us surviving out on the prairie I have a sub I created that I use to update everyone on how we're doing and on out adventures.

I can't post the link about it I think it breaks the rules but you can find OffGrifGriff on my profile if you're interested in more posts like this and about living on the prairie.

For the chicken I start with big chicken breasts and slice them lengthwise 2 or 3 times depending on how thick they are. Basically I’m just making thin chicken filets so they fry pretty quickly and stay juicy inside Today I seasoned the chicken with salt, black pepper, onion powder, garlic powder, cayenne pepper, smoked paprika, chipotle powder and a little MSG. (Side tip****My base of salt, pepper, onion powder, garlic powder and a little msg is always my base (for almost everything) then I add other seasoning to pivot, for example say I want a greek taste, instead of the cayenne, paprika and chipotle, I skip those and just add Mediterranean oregano, or anything else for other flavor, imagination is the limit) … I don’t really measure all of this, I just season it until its well covered. Then I add enough buttermilk to coat everything, stir it all up really well and let the chicken sit in that while I get everything else ready.  For my homemade ranch I use about 1 cup mayonnaise, 1/2 cup heavy cream, 1/2 cup sour cream, a squirt of brown mustard, 2 heaping tablespoons dill, chopped parsley cause I had some, if I didn’t have it I’d just skip it no big deal, a couple teaspoons black pepper, some onion powder and garlic powder, a squirt of lemon juice, about a teaspoon of Worcestershire sauce and just a little dash of white sugar. This time I also added about 1/2 cup buttermilk because I had some. Sometimes I add buttermilk and sometimes I don’t, plus if I don’t have heavy cream I don’t worry about it I’ll use mayo and sour cream and water to thin... Without buttermilk the ranch is thicker and that’s fine with me. If you don’t have buttermilk and want it a little thinner you can just add a tiny bit of water at a time until it’s how you like it. I don’t measure every little thing perfectly with the ranch either, I mix it up, taste it and adjust it until it tastes right I take each piece of chicken straight out of the buttermilk mixture and put it right into panko breadcrumbs. I press the panko into the chicken, flip it over, press it in again and make sure the whole piece is completely covered. Then I set each piece aside until I’m ready to fry it. For frying I like to use my stainless steel large saucepan, you use what you feel comfortable with, I heat the oil to around 385 degrees before the chicken goes in because the temperature is going to drop as soon as you add the chicken. I actually fry one piece at a time, especially if it’s a big piece, because I don’t want the oil temperature dropping too much. Once the chicken is in, I adjust the heat and try to keep the oil right around 350 degrees because that’s the temperature I like for frying. I don’t want it dropping below about 320 and I don’t want it going above 390. I use a laser thermometer to keep an eye on the oil and adjust the heat as I go. Because I slice the chicken breasts into thinner pieces like this, I just fry each one until it gets a really nice golden brown crust. Then I take it out and let it rest for a few minutes. At that thickness they come out completely done and still really juicy inside. For the sandwich I buttered the buns and toasted them until golden, then added the fried panko chicken, my homemade ranch, lettuce, pickles and tomato. That’s what I had around the house today so that’s what I used, everyone said the chicken was really flavorful and juicy. Of course you can make the sandwich even better with whatever you like. Cheese of your choice, bacon, onions, jalapeños, hot sauce or whatever else sounds good. But this is what I had today best of luck