by unsightly
Sometimes you need dinner in 20 minutes. This is what I turn to. Sacrifice time, not flavor.
Menu
Fowl
Is there anything more perfect than a potato?
Maybe a potato oozing with bubbly cheese..
Or a potato covered in spicy buffalo chicken and tangy blue cheese.
Yeah, that’s perfection.
So, I took the idea of a Hasselback potato and made it quickly, because I have no patience for baking a potato in the oven. I will sit cross-legged on the floor looking through the tiny oven window going, “C’mooooonnn, I am ready for a potatoooooo!” Did I mention I’m a whiner? Don’t you want to be friends, now?
So, I microwaved it. And you can too! Provided you have a microwave…if you don’t, I’m sorry. Looks like it is oven viewing-time for you. Or you could have some patience and find something else to do while it bakes. I’m not that strong.
Buffalo Chicken Hasselback-ish Potatoes
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by unsightly
These tacos are something crazy delicious. Shredded chicken, sweet and malty buckwheat honey, spicy roasted poblano peppers and melty gouda cheese, all shoved into a crispy, freshly fried corn tortilla. These were so tasty I ate them for dinner. Then I woke up and made a few more for breakfast. And I’m still thinking about them.
I gave time-saving alternative ingredients if you’re strapped for time, but I must insist that you fry your own tortillas. Do not buy the hard shell tacos and use those; they are light years away from the awesomeness of a freshly fried corn tortilla. Let’s get down to business:
Honey Poblano Chicken Tacos
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by Miss K
I did not make a turkey this Thanksgiving. I let someone else tackle that particular beast. And thus, my dear husband, suffering from leftover deprivation, cooked a whole gigantic turkey on the Saturday after Thanksgiving. I am not sure if it can even be called leftover turkey if it never hit the table in the first place, but in any case, come Monday, we had a whole fridge full of the stuff. I am always trying to eat down the fridge, but I was particularly avid this time because there was no room in our itty-bitty freezer for 10 pounds of bird. If you need ideas because you’ve still got turkey sitting around yourself (or if you have the type of husband who makes a second turkey after Thanksgiving) here’s what I’ve been doing:
Round one (Monday):Barbecue Turkey Pizza. The dough was homemade, the sauce was Sweet Baby Ray’s and the cheese was Aldi shredded mozzarella. I promise not to judge you if you use Pillsbury crescent rolls in place of the homemade crust.
Round two (Tuesday): Turkey Tacos. As you know, Tuesday around here is Taco Tuesday, and I would have hated to break with tradition. For the meat, I shredded 2 c. of turkey, then put it in a pot with 1 T. chili powder, 1 T. cumin, 1 T. oregano and 1 t. salt + 1/2 c water. Stir, simmer, enjoy with tortillas, etc.
Round three (Wednesday): Turkey Parmesan. This was the final day of the turkey takeover, not because we actually used it all, but because we just couldn’t take it any more. What a way to end, though.
