The lid from the Dutch Oven fits nicely on the Lodge griddle.
Makes a wonderful sunny side up egg.

Wheat noodles with tofu and doubanjiang.

Pretty!

I declared Taco Thursday last night!!! It was fajita's and enchiladas. I made enchilada sauce with dried peppers, onions and garlic. This is so much better than canned sauce. I used skirt steak for the stuffing marinated in a lemon pepper marinade grilled then diced. Gotta have some grilled veggies! Started the assembly. I started with refried beans on the bottom then added the rest. I cooked these on the gas grill while the other fajita meat was marinating. I made a pico and grilled the steaks for fajitas Finally, all that work to get here! This was the best enchiladas I have made, the grilled onions and bells will be standard now. They add so much more flavor.

Gulaš with an east Asian twist.

How is it east Asian?

Japanese curry roux, doubanjiang, smoked tofu, granulated chicken stock, hot chili sauce. The rest is standard local gulaš (pork, potatoes, carrot, yellow onions, peppers, sweet paprika powder, salt, pepper, Vegeta mixture (salt+MSG+dried vegetables), bread crumbs). Also button mushrooms.

Got inspired to cook some bell peppers after seeing Arnorrian and Rajun's dishes. Fried rice dish with shrimp, onions, peppers, ribbon carrots (brownrexx!!), lots of garlic, and some lightly steamed greens at the last. Sesame oil, a little cumin and coriander, beaten egg, dab of soy sauce, lemon juice. The seared bells were just delicious. I need to grow more peppers.

Baked chicken thigh boxed store brand cornbread dressing with added herbs and cranberry sauce.
Thigh was dusted with salt black pepper and garlic powder.

Gotta frozen bag of mystery something thawing in the microwave.
It could be chili, stew, gumbo or lord only knows what.
Didn't write anything on it but it came from a big kettle of what ever it was that I saved the left overs from.
What ever it is I liked it enough to save it.
I look at it like this.
Lets say I am at someones place and they ask me to stay for supper and I have no idea what it is.
So I stay and eat whatever is put before me.

Turns out it is some sort of gumbo like product, that means rice is in order not pasta.
Not Cajun or creole gumbo but ((my)) gumbo.
Or maybe it is a spicy beef pepper stew with okra in it.

Turns out it is some sort of spicy pepper/chile beef stew with okra.

Whipped up a batch of enchiladas for supper.
I made a new to me sauce out of water chili powder and smoked pineapple chunks.
Used the boat motor to mix it up.
The chili powder was let to sit in hot water till re-hydrated and the pineapple was introduced with a pinch of lime juice.
The meat was 1 pound of ground chuck cooked with 1 1/2 tablespoon or so of chill powder.
1 teaspoon of garlic powder and about 1/2 teaspoon of salt.
One whole chopped onion.
7 >>>>>>>>corn<<<<<<<<< tortillas not flour steamed.
Easy melt cheese and jack cheese probably around 2/3 cup or more of each.

Potatoes. Very little work involved.

Enchiladas.

Worth, what is the light-colored sauce made from?

Nan6b wrote: ↑Thu Jan 16, 2020 11:28 am Worth, what is the light-colored sauce made from?

It is a Mexican product made by Herdez.
It is their Guacamole salsa.
Made from tomatillos avocados green chile peppers cilantro garlic onion lime juice and so on.

https://www.salsas.com/herdez/products/
The chipotle peppers are really good. sometimes I put them in chile.

https://www.salsas.com/herdez/products/ ... e-peppers/

Corned Beef from my home canned goods, potatoes and carrots. Came out tasty and a good dish for the windy and rainy cold day yesterday and today. I had put by the CB over a year ago, when it had gone on sale after the holiday, so it was a hearty yet lower cost for the meals. Also used a jar of button mushrooms I had put up in a beef broth, they turned out quite dark from the dark broth, but good as well.

Will definitely put up both items again as they get used up.

I am still experimenting with my Instant Pot and making new things. Last night was Chicken and Broccoli (like Asian restaurant Beef and Broccoli but with chicken). I cooked the chicken and sauce in the IP for 4 minutes, thickened the sauce and then added fresh broccoli that I cooked in the microwave for 3 minutes. It was served over separately cooked basmati rice and was really good. The chicken was super tender.

Chicken and Broccoli (2) by Brownrexx, on Flickr

Really simple dinner tonight.