I'm in the mood for Mexican. Mesquite smoked cubed beef(took 4 hrs) for machaca, which I'll stuff in corn tortillas and fry: stewed a batch of pinto beans with onion, dried chile, add cumin, cilantro at the end, top with cheese after mashing it a little; tortilla soup served with fried corn tortilla; corn on the cob, salad, homemade salsa perfectly HOT, then.... tortilla chips, Mexican rice, sour cream, cilantro, scallions, diced tomatoes, roasted chiles, grated cheddar on the side. Leftovers tomorrow. would make guacomole but don't have avacado. Darn!

It's only about lunch time according to my schedule, but soon I will be having a extreamly large salad. Later, I've some wonderful chicken breasts that I'll cook in a way not yet realized.

i'm thinking of stopping by xplnyrslf's place for dinner..

Indian butter chicken

I had a veggie sloppy joe on a whole grain bun and some broccoli slaw.

I'm having chocolate pudding for dessert.

i had some lemon caper tempeh over brown rice.

MickG said:

Mickg.. You're 2 hours away North...it's 5 o'clock..LUNCH???

Handclapsfingasnapz said:

PurpleThunder said:

So, do you serve it with chutneys and roasted hot chiles, and diced apple (or fruit of some kind) with lemon juice, yogurt, typical of an Eastern Indian meal?

xplnyrslf said:

I got up at 1pm today and had breakfast at 2pm. I just had lunch at 7pm and dinner time should be around 11pm. Before bed snack at 3am.

xplnyrslf said:

You need:
2 tablespoons of peanut oil
1 kg chicken thigh fillets cut in half
3 tablespoons of ghee or butter.
2 teaspoons of garam masala
2 teaspoons of sweet paprika
2 teaspoons of ground coriander
1 tablespoon of crushed ginger
1 tablespoon of crushed garlic
¼ teaspoon of chilli powder
1 cinnamon stick
3 cardamom pods
1 can of pureed tomatoes (350- 400gm)
1 tablespoon of sugar
¼ cup unsweetened plain yoghurt
½ cup of cream
1 tablespoon of lemon juice

Method:
Heat a wok or heavy based frypan, add the oil and swirl around. Add the chicken slowly, try not to lose the heat and stir-fry for about 5 minutes. Remove when only just cooked.

Using the same wok or pan reduce the heat and add the ghee let it melt and heat up. Add the garam masala, coriander, paprika, ginger, garlic, cinnamon stick and cardamom pods. Stir with a wooden spoon for about a minute until the fragrance of the spices emerges.

Return the chicken and coat in the spice mixture. Add the tomatoes and sugar and simmer gently for about 15 minutes. The chicken should be tender and the sauce slightly thickened.

Add the yoghurt, cream and lemon juice and stir through. Gently simmer for another two minutes and "bon appetit

xplnyrslf said:

OH MY GOD...I think I just climaxed...

A cheese sandwich if I'm lucky.

I made a salad with baby greens, lemon pepper tuna, gorgonzola, dried cranberries, tosted almonds, onions and raspberry vinagarette dressing.

This meal is a cakewalk compared to chicken mole. Twenty ingredients in the sauce alone, including dark chocolate. But it's extremely tasty.

Handclapsfingasnapz said:

What's tempeh??

xplnyrslf said:

this stuff. it's yummy.

steamed carrots with white rice

Chili's Chips and Spinach dip, Jack Fajita's, and 3 beers. Expense accounts kick ass.

It's now 11pm. I'm baking my dinner.

I started with two sizeable chicken breasts. I mixed up a box of stuffing and I let it set. Meanwhile I flattened out the chicken breasts and butterflyed them very deep. Then I packed the stuffing into the breasts. I butter the bottom of a pie pan and then sprinkeled it with parm cheese. placing the stuffed breasts in the pan I put the rest of the stuffing around it. Sprayed some butter oil spray on it, I then sprinkeled it with parm and parsley. I'm baking that in a 370 oven for about half an hour. Maybe I'll take a picture of it before devowering it.

MickG said:

What I like to do with chicken breasts,(with rib and skin,) is....I take feta cheese, sundried tomatoes chopped, fresh basil, black pepper, and stuff it under the skin. Fry it in olive oil on med high until browned, then bake until breast temp is, 160 degrees. You can add other herbs to the stuffing mixture. Parsley, sage, whatever. Yum.

You must've had a veggie with your meal to balance it out??

xplnyrslf said:

I had steamed spinach. I try to break up my meals. Like for lunch I had a extreamly large salad. That covered my veggies for the day.

MickG

All you need for stuffing, is bread, dried out or toasted and diced. Homemade is pretty simple and tastes better. You can either toss with butter, olive oil, then add fresh onion, garlic, parsley, or use onion powder, garlic powder(not with salt, no garlic salt) egg..a little broth to moisten.
I get a little carried away with cooking. It's easier to roll out a batch of homemade pasta than drive to the store and get dried.

xplnyrslf said:

yes, I know. I make my own stuffing sometimes. But really there are some great boxed stuffing mixes that save alot of time and effort. I'll make my own stuffing on thanksgiving and such "family dinner" times.

Handclapsfingasnapz said:

Define "this stuff". Is that a food category??

xplnyrslf said:

It's a soy product, or so it would seem. I believe that falls under vegitables (spelled correctly)

doesn't it just look yummy?

xplnyrslf said:

Nevermind. I clicked on "this stuff" and read about it. For a minute there thought you were doing something kinky.

MickG said:

HELL NO. Looks like something I'd use for target practice.

xplnyrslf said:

If you Right Click on a link, and then check it's properties, you can see where the link goes before clicking on it. It's a safer way of not seeing things you wouldn't want to see and not getting things you wouldn't want to get.