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WFDT?
Posted on 11/23/19 at 6:59 pm
Posted on 11/23/19 at 6:59 pm
Chicken enchiladas.
7
Posted on 11/23/19 at 7:08 pm to Darla Hood
Those enchiladas look great.
Shrimp creole here.
Shrimp creole here.
Posted on 11/23/19 at 7:09 pm to Darla Hood
We've been lazy garbage people today and are trying not to cook/fill up the fridge before Thanksgiving. Therefore, I ordered us a pizza.
We got The Fenway, which consists of Italian sausage, roasted red peppers and caramelized onions. Also grabbed a couple of steak & cheese rolls. So delicious and perfect for a football Saturday.
Vodka waters.
We got The Fenway, which consists of Italian sausage, roasted red peppers and caramelized onions. Also grabbed a couple of steak & cheese rolls. So delicious and perfect for a football Saturday.
Vodka waters.
Posted on 11/23/19 at 7:25 pm to highcotton2
Thanks! I wouldn’t turn down that shrimp creole, either!
Posted on 11/23/19 at 7:34 pm to Darla Hood
Would you mind sharing your recipe for those Darla? They look amazing.
Posted on 11/23/19 at 7:52 pm to Darla Hood
More tamales
Posted on 11/23/19 at 8:02 pm to Darla Hood
Leftovers. Got a couple of steaks hanging out in the fridge for tomorrow. :)
Posted on 11/23/19 at 8:09 pm to Darla Hood
Bought an assortment of half-prepped stuff at Alexander’s Market but might end up not making it.
I did make hashbrown casserole.
I did make hashbrown casserole.
Posted on 11/23/19 at 8:10 pm to nateslu1
I’m on my phone. I’ll clean this up when I’m on my laptop, but basically:
I sautéed diced onions, red bell pepper, and garlic in olive oil. I chopped rotisserie chicken and added to veg, seasoning with chili powder, cumin, paprika, salt. (Add a little chicken stock if it needs moisture.) I spooned the chicken mixture into tortillas and topped with Monterey Jack cheese, rolled and placed seam side down into pan that I’d spooned some red enchilada sauce into. Fill pan. Pour rest of enchilada sauce over and top with more grated mj cheese. Bake at 350 for thirty min.
ETA: 1/2 can of chopped hatch chiles
I sautéed diced onions, red bell pepper, and garlic in olive oil. I chopped rotisserie chicken and added to veg, seasoning with chili powder, cumin, paprika, salt. (Add a little chicken stock if it needs moisture.) I spooned the chicken mixture into tortillas and topped with Monterey Jack cheese, rolled and placed seam side down into pan that I’d spooned some red enchilada sauce into. Fill pan. Pour rest of enchilada sauce over and top with more grated mj cheese. Bake at 350 for thirty min.
ETA: 1/2 can of chopped hatch chiles
This post was edited on 11/23/19 at 8:12 pm
Posted on 11/23/19 at 8:12 pm to Darla Hood
Thanks so much for sharing and I can't wait to try them!
Posted on 11/23/19 at 8:25 pm to Darla Hood
Lumpia and chicken adobo
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