Yep, I read that guide and decided I wouldn’t be able to decide.
This one wasn’t all that fancy. Very nice crust, sauce and cheese and pepperoni. What puts it over the top is that it’s also dressed with garlic, fresh oregano and black pepper. It seems to intensify the classic pepperoni pizza flavor. I just found out they have a take and bake one available, too!
Tonight is breakfast tacos. My sweetie found some uncooked, refrigerated tortillas at the grocery store. The corn ones we had before were wonderful. I went through a bag of 20 in about a week. We’re going to be trying the flour ones tonight, and I have high hopes. Fresh tortillas without having to mix up the dough and smoosh them into tortilla shapes is an amazing luxury.
We’re gonna fill them with scrambled eggs, bacon and hot sauce. She’ll put some cheese in hers. We’ll see if she can convince me that’s the way to go.
One Pan Orecchiette Pasta, again from allrecipes.com. It’s not all that different from other things we eat, but I wanted to try a new pasta recipe without tomatoes or cheese sauce. It turned out very well! My only change was using bowtie pasta instead of orecchiette, which our Publix doesn’t carry.
The pulled pork sandwich on a toasted onion bun was quite tasty if a bit sloppy, requiring a major deployment of napkins. No fries were necessary – I remembered that I had some creamy coleslaw in a tangy dressing which was perfect on the side!
Lots of leftovers, so tomorrow night I think I’ll add the leftover pulled pork in BBQ sauce to a pot of beans and simmer with sauteed onions, then serve with fries.
Dessert was crème brûlée and white chocolate mousse cake.
Was looking forward to this nice comfort food, but noticed I have a General Tao Chicken rice bowl in the fridge which has a best-by date of tomorrow or Friday, so that is on tap for tonight.
Nice! I had to settle for an ice cream sandwich!
As did Wildabest, I BBQed a beef brisket this past weekend. A monster brisket, flat and point. Lots of leftovers. What do I do when I start getting sick of brisket sandwiches after 2 or 3 days? I get creative! I had all the fixings to make a nice faux pho (I only say ‘faux’ since I didn’t have any quality beef stock, just ‘Better than Bullion’ and a little soy sauce. But when I simmered that with pho spices, it made one damn fine broth).
I was concerned that adding the brisket with its smoky flavors might overwhelm the pho spices, but they worked together perfectly. Turned out to be a fine bowl of soup. I might make again tomorrow.
Tonight is a Mexican Torta Adobada: a sandwich on a soft roll with spicy pork, refried beans, lettuce, tomato, & guacamole. It’s huge. It’ll be tomorrow’s lunch, too.
My advice on what to do with extra smoked brisket, if you have the freezer room:
Freeze packets of it already pre-sliced. The reheat great, and are the perfect thing to add to beans, such as jalapeno pintos.
I did the beans and pulled pork thing, and it was so wonderfully good that I’m now going to start buying pulled pork in BBQ sauce for this express purpose!
There was about as much of the pulled pork and BBQ sauce left over after making a sandwich as an entire can of beans, so I thought maybe just use part of it and forget the sauteed onion. But I fearlessly went ahead and sauteed white onion, added Bush’s Homestyle beans and then the entirety of the pulled pork. Then simmered until thickened.
Wow, what a treat! A perfect combo, and the barbecue sauce the pork comes with is milder than the tangy marinade I normally use so the end result was a richly flavoured mix of beans and pulled pork in a mellow sauce. With crisp golden fries on the side, it was a simple but memorable comfort-food dinner!
Thanks, I did freeze a bunch of it, but I left some in the fridge to keep eating, and I still have some non-frozen brisket left-- today is 4 days after the BBQ, so whatever I don’t eat today I’ll have to freeze.
And as a matter of fact, one of the sides I made was Jalapeno pinto beans, and they did make a great side for the brisket.
Was wondering what to have for dinner tonight and all this talk of brisket reminded me that I still have one small vac-pak of Montreal smoked meat and some onion buns, and some frozen fries, so I’m all set for dinner. There’s enough smoked meat for either one humongous sandwich or two normal ones.
Incidentally, the best and most frequent use of my air fryer is for making fries (second most frequent use is chicken wings). Fries made from scratch are among the best I’ve ever had, but frozen “5-minute” fries are much more convenient. The former turn out like fries at a fine restaurant but require preparation and an hour of soak time, the latter are almost exactly like McDonald’s fries, which is to say, a worthwhile compromise for getting almost-instant fries in 6 to 7 minutes.
I’m having another portion of yesterday’s Mexican Torta Adobada. I added a little fresh garlic to the sauce before reheating it. Heavenly!
Well, we didn’t have breakfast tacos the other day. I failed to check the bacon before we went to the store last weekend, and it was not only out of date, but looked pretty nasty. At the time I went ahead and tried the tortillas out with a weird peppered salami and extra sharp cheddar cheese tiny burrito concoction that I made up on the spot. They weren’t bad! I would totally do it again for a snack.
Yesterday I had band practice, so no cooking for me. Heck, I didn’t eat dinner, since it often makes me sleepy and I didn’t want to be that way at practice.
So I made a trip to the grocery store to get bacon and some other stuff today, and we finally achieved breakfast tacos tonight. They were pretty great. Simple, just bacon, cheese and eggs with hot sauce. The refrigerated flour tortilla dough was pretty good. It’s not as good as getting them hot from the bakery (they’re not the shelf stable nastiness, but they’re not loaded with butter like the ones from the bakery are), but its the next best thing. We both decided we preferred it to “breakfast for dinner” where we make biscuits, potatoes, bacon and eggs.
We do those breakfast tacos (for breakfast) on Saturdays. First I cook the bacon on the griddle, then pour off the grease to a different pan and cook the eggs. Then I put the tortillas back on the greasy griddle to finish.
Mmm, healthy!
I have a cabbage to use up. I made a really good recipe for it a few weeks ago, and can’t find it now. Dinner will be something cabbage-y, that’s all I know right now.
I found the recipe, but in the meantime saw an interesting looking one at the NYT that I’m going with instead: Roasted Cabbage With Parmesan, Walnuts and Anchovies.
Sounds swanky! and maybe a little stanky. 
Last night was beef brisket nachos. Next, who knows…beef brisket barley soup? Beef brisket Stroganoff?
Beef brisket and bean chili