Last night I had a griddle skillet cooked pounded out boneless skinless chicken thigh sandwich with mayonnaise and my jalapeño sweet chilie sauce I made..
The mix of the sauce and the mayonnaise is outstanding.

Flour tortilla mix pancakes..
Cheaper than bisquik or however you spell it.
Just add powdered milk if you have it and baking powder.
I do not measure.
Then add water.
Had two thick ones with breakfast sausage and runny eggs.
This should keep me warm and toasty tonight.

Tonight's dinner was novel. We had things to use up: some kind of pork (got free), an eggplant, and mostly-used up containers of home grown tomato sauce and tomato liquor (the clear-ish stuff that runs off of a thawed tomato, boiled down to about 1/3 of original volume- very flavorful).
Dumped pork, tomato stuff, cut up eggplant, sweet peppers, celery, & onion in the pressure cooker. Seasoned with garlic, Montreal steak seasoning, and a little Tony Cachere's.
Awesome, and even more so with buttered bread.

Most chilie relleno are fried with some sort of batter on the outside and stuffed.
Chilie relleno means stuffed pepper in Spanish.
Most but not all the time a pablano chilie.
I like to just bake them.
This one has 1/2 pound ground chuck .
Some dried cotija cheese..
Jack cheese.
Dash of ketchup..
Dash of my homemade fermented red jalapeño sauce.
Bread crumbs..
Black.
Mix it up and stuff into pepper..
Make sure you grate enough cheese to put on top later.
Bake in oven in oiled hot skillet until meat is done about 45 minutes at around 300.
Maybe less don't over cook.
Then take out and let cool while oven heats up to 400F.
Put the rest of the cheese on top add to the top some whole garlic cloves and put back in oven for 6 minutes.
Take out of oven and put the now fried cheese that landed in the skillet back on top.
Eat and enjoy.

Most chilie relleno are fried with some sort of batter on the outside and stuffed.
Chilie relleno means stuffed pepper in Spanish.
Most but not all the time a pablano chilie.
I like to just bake them.
This one has 1/2 pound ground chuck .
Some dried cotija cheese..
Jack cheese.
Dash of ketchup..
Dash of my homemade fermented red jalapeño sauce.
Bread crumbs..
Black.
Mix it up and stuff into pepper..
Make sure you grate enough cheese to put on top later.
Bake in oven in oiled hot skillet until meat is done about 45 minutes at around 300.
Maybe less don't over cook.
Then take out and let cool while oven heats up to 400F.
Put the rest of the cheese on top add to the top some whole garlic cloves and put back in oven for 6 minutes.
Take out of oven and put the now fried cheese that landed in the skillet back on top.
Eat and enjoy.

You are eating whole garlic cloves? Are you sure that isn't why your coworkers all decided to keep wearing masks, lol?

If that ain't enough I surrounded it with my spaghetti and homemade sauce from yesterday.

1 cup blackeyed peas and basmati rice.
Ingredients are a cup of dried Blackeyed peas dash of salt, 1/2 nutmeg nut grated, teaspoon black pepper, small handful dried onion flakes teaspoon garlic powder..
Simmer coveted until done.
Takes about 4 to 5 cups water for a runny liquid broth to go over rice.
Rice was leftover from yesterday.
Put nutmeg and some more black pepper towards the end of the cook.
For extra flavor sprinkle a little chili powder on top.
Mine is dried New Mexico chili powder.
This is an old time favorite in the Grand old South of the United States of America with a southwestern twist.
Notice no meat whatsoever.

Roasted chli onion in a bed of leftover chili beans with ground chuck and jack cheese.
The beans were mayocoba.

Homemade red sauerkraut and frankfurters.
Honestly an old family favorite.
We had this growing up many times after Sunday church services.
Mom didn't have to do anything as far as work was concerned to make or serve it.
The sauerkraut was from our own homemade stocks and the frankfurters were picked up at the store on the way home.
Tonight my stove is taken up by two huge kettles for my corned beef so I figured why not.

Yep you heard it a meatloaf burrito.
Took the rest of the meatloaf peas and carrots and heated them up.
Put in a giant flour tortilla and rolled it up.
Additional habanero sauce too.
Shallow fried on the comal till crispy.
Covered with guacamole salsa.
It's breakfast time.

Mainly brisket, potatoes, mushroom, garbanzo, onion, and some Malbec.

[mention]maxjohnson[/mention]
That looks really good.
I'm making 5 pounds of chili out of ground chuck i left out to thaw to long for burgers.
It wasn't spoiled by any stretch of the imagination but I want too cook it thoroughly and for a long time just to be on the safe side.

My ingredients for the chili are.
5 pounds ground chuck.
1 cup Fiesta brand chili powder.
1 cup sweet paprika.
1/2 cup cumin.
1 tablespoon kosher salt.
1/4 cup dried onion flakes.
1/4 cup garlic powder.
1 tablespoon ground black pepper.
20 dried Chile Arbol whole.
1 28 ounce can of Cento brand tomato puree.
3 28 ounce cans of water.
Have no idea how it will turn out but it always does and after all it's meatless Monday.

I think I might eat more Mexican food and chili than anyone here.
The last ingredient is masa flour aka masa harina.
One cup and enough water to mix it up into a paste.
The one for tamales not corn tortillas.
Almost had a heart attack when I found a new bag in my freezer.
Couldn't find it at first and I never run out.

I don't always make quesadillas but when I do.
Nobody has ever seen my quesadillas but that doesn't mean I can't make them.
This one is more authentic than the cheap cheese garbage they sell in many Mexican restaurants with nothing but cheese.
Here we have.
Homemade refried roman AKA cranberry beans.
In these beans are included.
Homemade lard.
Homemade bacon chopped fine.
Crushed fresh garlic.
Chopped onion.
Mexican oregano
Black pepper.
Salt.
Chipotle powder.
The meatloaf is leftover.
The cheese is jack cheese.
Tortilla cooked on the comal with homemade lard to make it crispy on the outside.
The onion bacon garlic and Chipotle powder was cooked in separate skillet.
The beans were started two days ago.
Soaking 24 hours.
Cooked some yesterday, cooked the rest of the way and down to a thick consistency today..
I think y'all get the picture.
Speaking of pictures.

Irresistible looking!

Homemade.
Tostadas.
Chili.
Refried beans.
All topped with salted lettuce.
Radishes.
Onion..
Jack cheese.
Topped with San Antonio chili powder.

If any of y'all have looked at the Santa Maria grill thread you saw a giant tomahawk steak roast thing I cooked on the new grill.
This will be the last of this mammoth sized beast today.
4 days worth of eating on this thing so the cost was negligible.
One thing I did today was to use my portable band saw to cut off the bone extension..
The other part of the meal will be French fries with fry sauce.
Fry sauce is a mix of mayonnaise and a little ketchup.
I might add some good old fashioned yellow mustard to boot.

Been eating on two pounds of ground chuck 4 onions 24 ounces of mushrooms and a can of lima beans this week.
It's finally finished.
I just made 1/2 pound thick meat patties.