What did you cook or eat today (February 2022)

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Making my husband's brunch bagel:

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Frizz1974 said:
Don’t see goat at the halal places here much. Mostly lamb. Even in the restaurants it’s mostly chicken & lamb some beef, not much.
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I've never had goat, but I absolutely love lamb. I have a small grass-fed Australian leg of lamb in my refrigerator doing a slow thaw. I plan on marinating it this weekend.

Edited to add: using murphyscreek's recipe, of course!
 
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Last night was a riff on a taco/nachos bowl

Pulled pork, brown rice, slaw, avo, tomato and chips that I nuked with cheese until the cheese went crispy. Bit if yogurt & bit of spicy salsa verde.

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The pork was slow cooked with onion & chipotle but only a smidge of the chipotle. So im glad the green chilli I put in the salsa was very hot.
 
Frizz1974 said:
Last night was a riff on a taco/nachos bowl

Pulled pork, brown rice, slaw, avo, tomato and chips that I nuked with cheese until the cheese went crispy. Bit if yogurt & bit of spicy salsa verde.

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The pork was slow cooked with onion & chipotle but only a smidge of the chipotle. So im glad the green chilli I put in the salsa was very hot.
Click to expand...
We are doing Tex-Mex tonight with leftover chicken from last night. I am going to sauté some red bell peppers, jalapeños, and onions and add some Adobo seasoning. I have some refried beans, cheese, and sour cream...making fajitas. I also have a pound of good chorizo (Mexican style) that I think I might make some queso fundido with for chips. I wish I had thought to get avocados. The ones in your pic look perfect!
 
JAS_OH1 said:
We are doing Tex-Mex tonight with leftover chicken from last night. I am going to sauté some red bell peppers, jalapeños, and onions and add some Adobo seasoning. I have some refried beans, cheese, and sour cream...making fajitas. I also have a pound of good chorizo (Mexican style) that I think I might make some queso fundido with for chips. I wish I had thought to get avocados. The ones in your pic look perfect!
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That many toppings would not be used for traditional fajitas, but it is pretty common today, even in Texas. The meat and sautéed veggies would be enough. Maybe a squeeze of lime and a sprinkle of crumbly Mexican cheese (substitute feta).

Not my photo...
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CD
 
caseydog said:
That many toppings would not be used for traditional fajitas, but it is pretty common today, even in Texas. The meat and sautéed veggies would be enough. Maybe a squeeze of lime and a sprinkle of crumbly Mexican cheese (substitute feta).

Not my photo...
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CD
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Yeah, you probably already know I am making them exactly how I want them and not going "traditional" with it. Much like everything else I cook. IDGARA if it's not traditional, LOL. I cook to suit our tastes.

In the 10 times I have been to Mexico, I never found any cheese served with fajitas. Not even crumbly Mexican cheese. I am going to use Monterey Jack because that's what hubby likes.
 
JAS_OH1 said:
Yeah, you probably already know I am making them exactly how I want them and not going "traditional" with it. Much like everything else I cook. IDGARA if it's not traditional, LOL. I cook to suit our tastes.

In the 10 times I have been to Mexico, I never found any cheese served with fajitas. Not even crumbly Mexican cheese. I am going to use Monterey Jack because that's what hubby likes.
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IDGARA I just love your turn of phrase lmao.
Btw that saying is a fave of my friend ex nz navy. The guy that got me onto rum.
Overproof rum. :)

Russ
 
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