Tag Archives: main dish

Spicy Nachos

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I just made this outrageously delicious version of nachos.

I picked up a jar of Huy Fong chili garlic sauce this morning and was mulling over how to use it. Then, a craving for nachos struck. The answer seemed obvious.

I used one can of refried beans, and mixed in a couple of spoons of the chili garlic sauce and one bunch of chopped green onions. I used the cheese I had, which was extra old cheddar.

The chili sauce gave the beans a nice kick and the green onions added a nice freshness. The extra old cheddar went really well with the spiciness, too. And, luckily, I had some sour cream on hand to help tone down the spice a bit. (Full disclosure: I always have sour cream on hand.)

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It was a great combo. I am looking forward to eating the leftovers for breakfast tomorrow, and I will definitely be making these again.

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Biriyani Redux

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There is an amazing array of lunch options near my work. One of my favourites is chicken biriyani. It makes a filling lunch, but luckily, also provides fantastic leftovers. This is my favourite way to have leftover biriyani. I fry an egg or two in butter, reheat the biriyani slightly in the microwave, place the eggs on top of the rice and drizzle any remaining butter over the eggs and rice. Amazing, and fast.

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Chicken Slaw with Blue Cheese Dressing

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This salad looks a little bland (I will have to work on that), but it it is big on flavour. To make it, I use a store-bought coleslaw mix, a store-bought blue cheese salad dressing and leftover, cooked chicken. It is fast to make and really delicious.

 

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Kimchi Stir Fry: Spice Up Your Life!

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This is comfort food at its finest. I made this delicious kimchi stir fry yesterday. I was trying to recreate a meal I had at a Korean restaurant.

I made this by frying a medium size onion, adding chopped green onions and then adding cabbage. After that I added cooked rice, kimchi (which I chopped finely), juice from the kimchi and green peas. And that’s it.

I topped it all off with two eggs fried sunny-side up. Of course, the sunny-side-up technique I have been perfecting over the past couple of years involves frying eggs in a lot of butter (one could say more than is strictly necessary) and then spooning the hot butter over the top so that the egg can bathe in buttery goodness. This results in an egg that is more cooked than a regular sunny-side up egg, but less cooked than an over-easy egg. When I serve it on toast, I pour the melted butter over the bread first and top it with egg.

For the stir fry, I placed the eggs on top of the rice and cabbage and drizzled the butter over top of it all. And then I ate it, enjoying the amazing blend of kimchi, cabbage, onion, rice and eggs. I think I am going to have to add this dish to my repertoire.

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¡Que aproveche!

My niece and I whipped up this pad thai tonight. The perfect comfort food! We made it with shrimp and chicken. We added bean sprouts and garnished it with cilantro, green onions, lime wedges and chopped cashews. We used this great tutorial and, even though I normally have trouble actually doing what recipes tell me to do, this time I followed Pim’s advice and made sure that we drank champagne with our meal. ¡Que aproveche!

padthai

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Pure Deliciousness

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Recently, I found pork loin on sale at my grocery. I bought it and froze it. Later, when I decided I needed to clean out my freezer, I decided that pulled pork would be a fine thing to do with it.

Tenderloin is not the recommended cut for pulled pork, but it was what I had. I threw it in a crock pot, and added barbecue sauce ingredients, such as honey, vinegar and ketchup. I got to use up the last of some sweet chili sauce and add in some of my sichuan pepper blend. I plugged it in at night and woke up to an amazing aroma and a generous quantity of spicy, delicious pork.

Pulled pork is so versatile—perfect over rice, but also good on nachos or as part of a plate with cooked vegetables. I will definitely be making this again sometime soon.

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Scallops and Bacon and Garlic! Oh My!

My niece is brilliant. She came up with an incredibly delicious idea this week. As part of a meal, we had bacon-wrapped scallops. But they were scallops with double plus bacon, really. First, she fried a slice of bacon for each scallop. Then, she cooked the scallops gently in bacon fat. Next, I fried chopped garlic in bacon fat—I chopped five large cloves for 10 scallops. She assembled them, wrapping each scallop in bacon and carefully distributing the garlic over the scallops. This photo does not do them justice at all.* The result was pure bliss.

*(I guess that means we will be forced to make them again so I can get a better photo…)

Scallops and Bacon and Garlic! Oh My!

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