I hadn’t planned a meal, and I didn’t want to go out to dinner. I had just enough energy and interest to throw some contents of the fridge and a few from the cupboard into a skillet and call it a meal. I’d use the small container of beef stewing meat I’d thawed several days earlier for another dish. Since that dish didn’t happen, it was going to be repurposed into a Mexican dish ala one of our favorite shows, “Chopped”. Continue reading
This summer we’ve bought and eaten so much sweet corn and it isn’t even in season yet Up North. Our corn fields are full but the ears aren’t fully ripened. So there’s that to look forward to, of course, but we’ll continue to enjoy corn from other areas of the country in the meantime. With the last 8 ears we bought at the grocery store I wanted to try this charred corn and zucchini salad.
I had a very large package of chicken breasts that I needed to use up. I was also leaving town for a few days and leaving my P.S. to fend for himself at mealtime. I decided a big crockpot of shredded chicken with Mexican seasonings and sauces would be versatile for meals. He could put it on buns or serve it over rice. It would last a few days in the fridge for quick fixes.