Beef is good protein on its own, but also a good base for a lot of wonderful flavors.
Besides the pot roast a few weeks back, I haven't done very much in the realm of roasing and braising. But, since exploration is what this blog is about, and they were on sale, I decided to make some ribs.
I wanted to keep it simple, so these ribs were dry-rubbed, wrapped in foil, and tossed in the oven.
I've never made a pot roast before. So, I decided that buying a new slow-cooker was enough reason to try cooking a pot roast.
It was a bit more work than expected, but it turned out well. Mashed potatoes and biscuits rounded out the meal, which is a departure from my usual single-course dinners.
Tortillas are my favorite bread product, beating out pita, naan, biscuits, and classic loaves. They are simple and versatile, can be served as any course (including dessert), and the best part is, they come in sizes big enough for a meal.
There is only one rule for a tortilla: Bigger is Better!
What's important is what goes in. Quick-service restaurants like Chipotle and Q'Doba have turned burritos into a deli-style experience, letting you mix and match flavor combinations forever.
The individual components made here can be substituted with other things, allowing you to customize your burrito experience.
Just remember the one rule: Bigger is better!
It's not all epic concoctions here. Sometimes, I'm in the mood for something bad for me. But, even the bad food has good things to know.
Mac and Cheese was a special occasion growing up. I don't know if they put crack in it, but there is something about the classic blue box that tastes nostalgically better than all other Mac and Cheese.
But, eating just a box (or two) of Mac and Cheese just isn't enough adulting for my taste. So, tonight, I spiced it up a bit with some spicy beef.
A good spice blend can be applied to a lot of things. So it is with this one, which works well in Chili Mac, tacos, burritos, and goes well with chicken or beef.
About a month ago, someone put the idea of a "breakfast lasagna" in my head. It turned out not to be what I thought, but I tried it anyway. I took scrambled eggs, onions, green peppers, cheese, and bacon, layered it all with lasagna noodles, and served it with sour cream. It was not terrible, but I used way too much onion by far, so it was also not very good, and I will have to revisit it...
But, I used only half of the lasagna noodles I bought, so I decided to make a classic lasagna like Grandma used to make (for Christmas, I swear, we had Christmas lasagna. I love you, Grandma).
A classic lasagna is only barely more difficult than Spaghetti Bolognese. It takes all the same ingredients, adds some cheese, and bakes it like a cassarole.
