Italian chili? Is there such a thing? Anyway it has beef and italian sausage, homemade beef stock yada yada.
Well, DM I don’t know if there actually is such a thing but my Bride always adds a bit of chilli flakes and I-herbs. She is an incurable chilli fanatic, you see. She reaches for the flake shaker with so many dishes. Ach, she really goes her own way in the kitchen. You know— reads or thinks-up an interesting recipe and then with that in the back of her head, throws stuff together. After the the meal, she asks how it tasted. I say that it was delicious and that it would be a good idea to have it again. She then says, “You would say that. You always say that”. Whereupon I come back with, “ It’s you and your cooking skills at work….DUH-uh”. She rolls her eyes with a sigh. She does not handle compliments well. Cackle.
My bride likes her peppers sweet and low heat. Somewhere upline her people favored a more sour palate of flavors too. Not me so much so the chili had a pinch of red pepper flakes and two chilies in adobo sauce with brown sugar to balance the tomato acid . Just enough to notice, and keep me in her favor. And as a bean lover it had 4 types including black beans just to make her puzzle on something new.
It sounds tasty over there, DM. I like beans too. I can’t imagine a growing season without them. Tonight we have chook, with broccoli and fried rosemary+onion spuds.
Salmon, garden green beans, baby carrots, and beet greens for myself. Hubby is making himself a seafood fettucine. When I have fish, he indulges in seafood ( carefully).
Last night was steamed green beans, chopped turnip and brussels roasted, tilapia baked with an aoli over rice.
I marvel at how big a chicken tender can get when I pound them flat. Tonight I made chicken parm with the tenders, breaded in panko an italian spices, fried and then baked with a garlic marinara and grated parm and mozz cheese on top. Served up with brown basmati rice and a salad. I have been making mustard dressings lately, like an aoli just olive oil and mustards of different kinds. I have gotten burnt out on all the bottled flavors.
@Dirtmechanic - very true about the tenders. And pork chops. I'll partially freeze a pork loin chop, slice into thin slices and then pound. 1 chop will usually generate about four shnitzels. Tonight is homemade pizza. I made Hubby's dough yesterday and proofed it in the fridge overnight. Mine is a quick GF one. Some hickory smoked ham left from Thanksgiving, grilled fresh pineapple ( sorry for the pineapple on pizza haters), pizza sauce made this summer from the garden tomatoes and mushrooms.
Last night we just had a charcuterie plate with celery sticks and olives on the side, and a variety of "gourmet" crackers. Can you tell who had several boxes of crackers with three or four crackers per box?
Sjoerd, the hens get the cracker crumbs. They are particularly fond of the sea salt and black pepper crackers. We have caught ourselves not taking the last cracker because "the hens really like that."
