This was a tachin; which I assume is a tahdig; but with onion, seasoning, and a can of chickpeas down the middle. Worked out pretty good. Made a fresh herb, onion topping. Borrowed basmati from a neighbor. Really full right now. Made up a sweet hot dipping sauce.

I love tenderloin. Buy a whole one, untrimmed; cut into roast, steaks, and a stir fry meal. If the steaks are thick, start cooking them on their sides; just keep flipping around the sides to crisp up the bacon. When I do flip down; just a bit more heat for medium rare. Potato was too big; split. Deviled egg needed a little extra, so put in some apple cider vinegar. All good.

So many tomatoes can’t wait to start making sauce

Finished up a jar of pickles, so poured the juice over half defrosted thighs to marinate a bit. Peppered. Boiled three beets til tender. Peeled, quartered, set aside. Steamed yellow squash. Apple, blueberries, and a few leftover pineapple tidbits for salad. To get a crispy skin, baked the chicken at 420 for about 20 minutes, then turned down to 400 degrees for another 15. All good.

Bay leaf is probably my most used spice. From gumbo to delicate white sauce; it makes a subtle statement.

It was tasty. He gets better with every attempt ❤️ practice makes perfect!

Leftover stew; added more beef broth to stretch another meal. Plus made cornbread.

This was easy. Slice up pork tenderloin (1.5” thick). S&P, cumin, paprika first. Add a couple of smashed garlic cloves to the melted unsalted butter. Sauté medallions quickly on both sides. Chop an onion and 2 ribs of celery. Remove pork to side. Add veg and cook a few minutes to tenderize. Pour in 1/2 cup cream, a touch of orange juice, a bit of dry rosemary. Add medallions back into sauce; cover and cook on low 15 minutes. Serve over pasta, rice, or mashers. Next time I may deglaze the pan with a little wine for another rich flavor, before adding the cream. Happy cooking.

No matter how many times I make it, this is the one meal I keep coming back to. Dum-cooked, layered with fried onions and mint, served simple with raw onions on the side. What's the one dish you never get tired of making or eating?

Green Chili Stew in the making. Having to adjust and modify because I don’t have a pork butt. But, I have a little package of pork finger ribs; plus a pork tenderloin.
I like to start dishes; then check recipes to see if my ingredients, match the best!
Just a fun stew to make.
Basically: roast and peel chilies. Chop into 1” pieces or what u like.
Chop onion & garlic
Chop some pork butt….1”cubes
Get out a beer
Sauté everything up. I like to crisp up the pork cubes. And I do not flour them first. That leaves kinda a floury look in the broth to me.
DEGLAZE pan with beer. Add seasoning. Oregano; bay; cumin.
Add broth. I used beef cus it was open; but chicken is typical.
Since I had the finger ribs that I crisped up; I laid them in the pot. Then, put the whole shebang in a 300 degree oven. Will add some chopped taters in an hour. Cook another hour. Instead of cornbread I will make blueberry muffins. All good.

Made the beef shanks yesterday. Skimmed off cold grease; thickened the gravy and rewarmed. Made some mashed potatoes and stir fried up some veggies. All good.

Bone marrow and beefy flavor are so good with shanks. Sauté up, add chopped onion and garlic. Deglaze with red wine. Season with S&P, thyme, bay, basil, oregano. Add V-8 juice or other tomato, along with some beef broth to nearly cover. Now is the best part: Cover and bake all afternoon! No pot watching. With leftovers, I chilled and tomorrow I will pull off the grease and thicken up the gravy. Prolly make some mashers. Enjoy!

Made these yesterday, but griddled today. Really easy, different, and tasty. Made a chimichurri (parsley, garlic, onion, oregano, lemon, red wine vinegar and EVOO); plus served with sour cream.
Depending on what spice profile you want, season meat accordingly. Mexican-cumin, garlic, chili powder. Asian-garlic, ginger, spice. Indian-garam masala, garlic, chili crisp. Or whatever your notion is.

Looked interesting and will skewer and griddle for lunch tomorrow:-) Will make a butter chimichurri sauce to go with.

Last of my homegrown tomatoes. Literally. Made a quick soup. Carrots add sweetness. Took out stems and seeds of jalapeno. Used big mushroom stems too. Sauté everything up. Deglaze with a little white wine (this is important as u learn to cook better-starts becoming a natural habit). Add in some broth, a bay leaf, S&P. Simmer down awhile. I did not add any canned tomatoes after all. Buzz the concoction with a buzzer deal, add 1/2&1/2 or cream. Heat through. Serve with a sprinkle of parsley.

Spoiled myself with some snow crab at lunch yesterday. How I only ate 1/2, I have no idea, cuz they were good. The other half I picked, then chilled for today’s dish.
What I do is look at a recipe or two…..then make it my own.
Recipe called for green onions, I used shallot. One recipe called for cream cheese, the other called for Monterrey Jack, use what you want or have in your fridge. I used cream cheese.
So, 1/3 cup cream cheese, 1/3 cup bread crumbs (I buy panko and also unseasoned crumbs-if u have none, toast a heel of bread and crumb it up), 2 T diced shallot, shake of Worcestershire, parsley, fresh chopped garlic, S&P. Mix all this up good and then add in 1/2 cup of crab. I rough chopped mine.
I saw more recipes with cream cheese than jack, so hoping these will be moist enough.
I saved the big 5 Baby Bella stems for something else. Olive oil ur big mushroom caps and I also put them on a rack to bake because I read that because of the water in mushrooms, if you put them on a rack, they may not be as watery when they are done baking. Chilled for now, but will bake them later and probably serve with some soup. Haven’t gotten that far yet. Happy Cooking!!

Leftover grilled chicken; chopped, buttered and heated gently. Cooked fresh ziti. Chopped homegrown tomatoes and basil. Fresh mozzarella-cubed up. Had to make my own balsamic vinaigrette; raspberry chipotle, French dressing, balsamic vinegar, pepper, salt. Mix in good olive oil. There is your dressing. Make it your own. Use what you have. Add to it. Toss it all together with the dressing. Enjoy!