Eating Dinner With My Family

Elote {Hot Mexican Corn Dip} 6 ears of corn 1 cup mayonnaise (or 1/2 cup mayonnaise plus 1/2 cup sour cream) 1/4 cup chicken stock 1 1/2 tablespoons Cholula hot sauce 2 1/2 tablespoons fresh lime juice, about the juice of 1 large lime 1 teaspoon sugar 1 teaspoon kosher salt 1 teaspoon fresh ground pepper 1/4 teaspoon ground red chili powder, adjust to taste 2 tablespoons chopped fresh cilantro, for topping 1/4 cup freshly grated or crumbled Cotija cheese Tortilla chips, for scooping Because this recipe is from another blog, so I won't just copy it here. I gave you the ingredients because why bother with learning more if there is an allergen or an ingredient you can’t stand. But I cannot stress enough you need this dip I your life. If none of the ingredients will kill you, just try it. Promise.  The instructions for this recipe can be found at  https://barefeetinthekitchen.com/mexican-corn-dip-recipe/

My son loves burgers. I craved them when pregnant with him so, he’s obviously loved them from the start 😂. While we all love a great regular, normal burger, trying out new kinds of burgers happens often around here. I love pimento cheese, not sure why, but I do. I am alone in this in the house 🤷‍♀️. I make my own, and happened to have some on hand when looking through my to try recipes, and this one leapt out. I was excited, so was the boy because it’s a burger, but my husband and daughter were looking glum. But not for long :)  Since this recipe for pimento cheese has gochujang and Worcestershire, and mine didn’t, I added it to the meat. I loved this burger. So did everyone else.  BACON JAM: 1/4 pound slab bacon, finely diced (1/3 cup) 1/2 small onion, finely chopped 2 tablespoons brewed coffee 1 1/2 tablespoons soy sauce 1 tablespoon apple cider vinegarO 1 tablespoon brown sugar 1 tablespoon granulated sugar Kosher salt Pepper About a cup of pimento cheese  ...

Where to begin?  Should I start with the great Brussels sprout debate, or dive in to what I am really about, an unabashed love letter to these sprouts.  I can’t argue with the practice of adding  bacon and cream until you like the veg :). I happen to like Brussels Sprouts but even the die hard haters seem to enjoy this dish. Everyone insisted it become a Christmas menu regular. I could totally wax loquacious about Brussels sprouts drenched in a bacon cream sauce! 😍 I wish I could convert you as well. Sherry Cream Sauce: 1 tablespoon olive oil 1 cup double Applewood-smoked bacon, diced (cheaper ends and pieces are great for this) 1/2 yellow onion, diced  2 tablespoons sherry  2 cups heavy cream  Salt and pepper 5 sage leaves, rolled and sliced thinly into a chiffonade Brussels Sprouts: 2 pounds brussels sprouts 2 tablespoons butter 1 tablespoon olive oil Salt and pepper Sherry Cream Sauce 1. Place a medium sauté pan over...

If you read my brief post on the tagine, you would know I had sausage issues with it.  I bought this raw chorizo they had at the store even thought I was sure the tagine called for cooked sausage.  I was quite annoyed with the tagine and my store.  Fast forward to today, and I am looking to make something with the superfluous chorizo I have.  I see this recipe in the to try file and I think it fits the bill nicely.  It was easy to cook and other than the potatoes taking like three times as long to brown up, the recipe was accurate and fast.  Let me tell you, once we tasted this, all was forgiven with the tagine.  I love that I made it because it caused this dinner to happen.  Oh myyyy!  If I were going to make any tweaks, I would have liked a tad more potatoes to meat in the hash.  It wasn't bad, but I tend to like less meat than most.  As it was, I was making it with only a pound of chorizo, and I used 1 pound 12 ounces potatoes wh...

I was thinking of doing cheese enchiladas for meatless Monday. I had some tortillas, all I needed was a recipe for the red sauce. I spent at least an hour sifting through recipe searches on the computer before I gave up and went to bed. There seemed to be 2-3 different base recipes, and many involved lard or chicken stock. (Which I wanted to avoid to keep it meatless). There was one that I thought looked good and could work but "red chili powder" was in it. What the heck is that?  Cayenne?  I didn't think so and the Internet failed me. But I digress....  The next morning, Monday, I make a quick search of vegetarian enchiladas on Food and Wine and I thought this one sounded good and it totally cheats by making the enchilada sauce out of marinara!  The preparation of it wasn't difficult. The hardest part was mincing the onion and jalapeño. If it didn't require a 30 bake time, it would be pretty fast too. I did do some alterations. 1) I had puréed a can of chipotles ...

Where to start?  I guess I will start with it was amazing!  We all loved it.  It didn't hurt that we had some stellar corn from Front Porch Pickings , but the whole combination was delicious.  My husband made a piggy of himself again, so he gives it his seal of approval.  That is saying something, since he likes his meat.  This was one of the best meatless Monday recipes we have ever had.  If you look at labels, you will see I have added two.  The first one, "Dad's Favorites", was added after my husband was looking at his bowl and declared, "that was good, too bad I won't ever have it again."  I pointed out that it has been a more than a year and I was willing to repeat every now and then.  He said he would never remember what he loved since there were so many dishes he has tried.  Now, he can click on his label and have a menu to choose from.  I also decided to label them with their average rating.  This one was 4.5 ...