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Chicken Alfredo Casserole. It's not even a little bit good for you, but it's so freaking tasty. I came up with it late one night when I didn't want to use one of my pots to make chicken alfredo, so I just threw it in the oven.
 
More of an assembly job as it's been oppressively hot and humid. I've taken to having this for lunch mixing the protein between chicken and tinned tuna. I boil eggs in the morning as soon as I get up. I pre baked 2 chicken breasts with garlic seasoning in the oven and cut into strips on Sunday night. The red pepper pulp is pre bought jarred roasted peppers pulsed with cayenne pepper and touch of red vinegar. Cos lettuce washed and torn. Chop chives and salt with generosity. Add more olive oil or dressing.

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I had some "grill veggies," i.e., sliced squash, onions, and bell peppers, that I bought too much of from a week or so ago, a can of cream of mushroom, and milk.

I boiled those all together and reduced. Then I seared a pork chop and threw that in and continued reducing. Now I'm cooking the last of my spaghetti.

This will be somewhere between "meh" and "delicious." Let's find out!


Looks like I had way too much sauce. I'm going to toss rice in the rest and let that cook. Breakfast!

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I tossed the bones back in, too. I like it!

I turned off the stove 15 minutes after tossing in the rice, but I forgot how electric stoves retain heat a long, long time.

So now I have a really gross-looking pot of grey-brown milk-and-squash porridge. It's very delicious, however.
 
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Trying again with Marinara sauce, this time without sugar and not from a can.

I chopped up an onion, fried half of it in olive oil until it started to turn brown, then added a small bell pepper (chopped up) and covered until the pepper was soft. Then I added the rest of the onion, and two quite large quite crummy tomatoes, oregano, and garlic. I blended one tomato thoroughly, then partly half of the other and the last I chopped by hand. Hopefully that will give some texture. Now I'm cooking it on medium, covered, until specifically I feel like it's ready.

Almost everything I bought from the convenience store next door.

EDIT: Deffo gonna need to reduce some. It's surprisingly watery. Duh. I am the stupid. received_483644296228252.jpeg

Its orange color makes me think of Nathan Mazri, but I think it tastes better than Garfield Eats.
 
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I think I'm going to make that chicken leg quarters thing again except actually add in the dredge it in flour step before the egg and the panko. And maybe get a pepper or two from the plants in the garden.
 
Neighbors gave us a lot of cherries picked from a tree in their church. A lot were ripe so Mom made them into a marmalade (though it has the consistency of syrup) and they're now in Mason jars in the fridge.
 
AnOminous dijo:
There's a huge bush of wild blackberries nearby. The owner of the property died recently. Would it be incredibly predatory to harvest them?
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Not really unless you're spotted by any cameras lol, owner's dead and the land is vacant so go for it!

Harlay de Champvallon dijo:
Chicken / fish with some potatoes and veg most days. Simple enough.
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If you feel like spicing it up a bit, buy some spices of your choosing (I'm a sucker for garlic, lemon pepper and spice mixes as a whole), properly season the chicken after cutting it into filets, spread flour on it to get a nice breading, then pan fry it in some butter or oil (not too much, not too little, let it get properly hot before) - don't overcook it and you get some easy, tasty breaded chicken filets! Works out great for pork too!

XYZpdq dijo:
stretching "cooked", got a 4pack of cheap shit generic walmart deep dish mini pizzas
surprisingly okay for cheap walmart shit microwave pizzas
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Any frozen pizzas can be improved by buying yourself some cheese slices, then letting the pizzas thaw for an hour or so then putting the cheeses on top and baking them in the oven, you get way more cheese doing that and it takes a bland pizza and makes it more palatable. Way better that way!
 
RainwaterDrop dijo:
Any frozen pizzas can be improved by buying yourself some cheese slices, then letting the pizzas thaw for an hour or so then putting the cheeses on top and baking them in the oven, you get way more cheese doing that and it takes a bland pizza and makes it more palatable. Way better that way!
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I usually do some random upgrades for a pizza I put in the oven, but these are those little 5" wide guys, not really worth firing up an oven over
 
made burritos again similar to the last time with pork and chipoltes in adobo sauce and black beans. I topped them with some salvadorian sour cream (which is slightly more acidic than american sour cream) and shredded quesso blanco.

Tbh I've been following the tranch thread and I've been nervous about making burritos and tacos. It's like every month or so they go down to cosco, stock up on refried beans, velveeta, mushrooms, olives, and god knows what else just to stuff their faces and indulge in pure gluttony.
 
horrorfan89 dijo:
made burritos again similar to the last time with pork and chipoltes in adobo sauce and black beans. I topped them with some salvadorian sour cream (which is slightly more acidic than american sour cream) and shredded quesso blanco.

Tbh I've been following the tranch thread and I've been nervous about making burritos and tacos. It's like every month or so they go down to cosco, stock up on refried beans, velveeta, mushrooms, olives, and god knows what else just to stuff their faces and indulge in pure gluttony.
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They’re more concerned on the pre made beans n shit. You could prolly find a recipe for that. Olive and Mushroom idk. I’d send some but that would be dozing both of us
 
Got an older batch of salmon, soaked that shit in Louisiana hotsauce and doused it in lemon and it came out great
 
It's been too hot in my neck of the woods to cook the way I like to, but I plan on marinading the shit out of a deer heart in the next couple of days.

I'm thinking browned, then slow cooked, but the wife may be hoping for it to be stuffed with seasoned rice and mushrooms (which is also delish) so idek on prep method.
-The heart is still a block of ice so I'll have plenty of time to decide either way.
 
DatBepisTho dijo:
It's been too hot in my neck of the woods to cook the way I like to, but I plan on marinading the shit out of a deer heart in the next couple of days.

I'm thinking browned, then slow cooked, but the wife may be hoping for it to be stuffed with seasoned rice and mushrooms (which is also delish) so idek on prep method.
-The heart is still a block of ice so I'll have plenty of time to decide either way.
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Give us a review when you do. I'd never even thought of deer heart as a dish. It seems like stuffing it would be the right move. I've had really mixed experiences with venison in general. The absolute best I had was when I was doing computer touching for randos and one of my best repeat clients were two farmer brothers who mainly grew corn.

Since farmers had an exemption from the general hunting season rules, and could shoot deer at any time, they let the deer just eat their corn for most of the season, then culled a few of the best when they were fattened up. They'd make steaks, roasts, sausages, and other products out of them.

And this is how they paid their computer touchers and other quasi-professionals.

I've had other venison, though, that was just absolutely vile, like the animal had done nothing but eat bitter roots and tree bark.
 
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