That ain't workin' that's the way you do it

Now that ain't workin' that's the way you do it

Lemme tell ya them guys ain't dumb

With budgets in dire straits, need to try to use and not waste as much as possible. A little of this and a little of that... can be turned into something a little fab.

I chopped up some odds and ends from the fridge, in preparation for the new produce order coming in.

Celery, carrots, handful of sweet peppers. Grabbed some items from the pantry.

This soup only takes 2 minor "efforts". The first one is planning. Plan a bean soup the night before. Dump bag of beans into a bowl, cover with water, cover and let sit on the counter over night. With the leftover meat, this big pot of soup will cost @$6.

Money for nothin' and chicks for free.

(Get your) Money for nothin' chicks for free

I grilled ribs a couple of weeks ago. 2 whole slabs... and 2 useless "rib tips" per slab. NO ONE EVER eats these things. They'll eat more salad or just lick the platter where the bbq sauce pooled rather than actually gnaw on one of these things. There's like 2+lbs of bone-in meat here... so I tossed in ziploc bag and then into the freezer until I thought of a use. Enter bean soup.... now tossing into trusty crockpot.

Beans have soaked up all the water.... dump these on top of ribs in crock.

Then dumped chopped vegetables, 1 can diced tomatoes with juice, and 2 boxes chicken broth.

Season with onion powder and Northwoods from Penzey's. Northwoods is good for anything soupy, rustic, comforting or tomato-y.  It will go nicely with the smoked rib tips and beans. Cover and set for 4 hours on HIGH.

The 2nd "effort" is after arriving home. Pull ribs from crock and gently separate the meat from the bones. They are super duper tender... took maybe 10 minutes while chatting with the kids. You could use ham, leftover chicken, kielbasa sausage... then this would be nearly NO effort bean soup.

Add meat back into soup and stir.

I want my, I want my MTV

I really DO want my MTV though... my kids have no idea what a video is!

You don't meet a chicken leg like that every dynasty

I've been trying to cut down a bit on the grocery bill... more chicken with bones, less beef WITH. And why is that? Boneless chicken is more expensive/Steaks with a bone more. Hmph... one of life's mysteries...

We just had bbq, the last 3 batches of chicken legs I bbq'd... stumbled across this recipe for some Asian inspired chicken legs. Recipe makes a ton. I'm envisioning freezing half: cook once, eat twice.

Kids like Chinese food, sweet and sour/general tso's chicken especially. This recipe has both sweet and spicy components. Yum! I wonder if one of the kids would help me...probably have better luck with this guy.

As called for by the recipe, mixed flour and cornstarch, rolled legs in it and arrange in pans. Bake at 450, 30 mins, then turn legs over, bake another 15. 

While the legs are baking, I put together the sauce. I don't have pineapple juice, but crushed pineapple... and a blender. I used teriyaki sauce I have on hand instead of soy and brown sugar. Added a handful of cilantro.

After blending, pour into glass bowl and microwave for 4 minutes. Stir, nuke another 2 minutes. It will thicken up.
Make a batch of rice for the side. There should be plenty of sauce.

I just made some simple jasmine rice:
1.5 Cups rice
3.5 Cups water
Micro 5 mins at 100% power
Micro 15 mins at 50% power

Pour over chicken, turning and baking another @15 mins.
They look and smell delish!

And honestly, I liked them... but my family was a little less blown away...

Ok... it was just a taaaaad more different than the miscreants could handle. They ate... but my plan to cook once, eat twice is going to need to include repurposing those legs into something else rather than just heating up for a replay.

If you decide to make these, do it for a party, or do a half batch.

Breaking Pork Steaks

Wait? How many am I feeding dinner tonight? Head to freezer....

Yeah! Pork steaks B*tch!

Sunday afternoon with unseasonably mild weather in the Midwest... perfect to grab a lawn chair and cook.

Fire up the grill, screaming hot, turn down heat to med low and cover grill. Coat steaks with some bbq seasoning.

These are thick steaks, they'll need to cook slowly. I'll need to check on them every 15 mins. Once cooked, sauce and move to one side of the grill, only one burner on- indirect heat. Time to go back inside and cook.

Started a batch of mac n cheese... boiling water, pasta. Cook til tender.

Have these in the fridge... kids need to see a new food once in awhile. Artichokes are kinda fun to eat anyway... hands on and you dip in butter.

Trim off stems, slice up a lemon for the bottom, add an 1"+ or water. Can steam in pot on stove. I used pressure cooker for 12 mins.

Once macaroni cooks, drain and then put back into pot. Add healthy dollops of sour cream, half a log of velveeta, half a cup or so of any other cheese on hand (I used gouda), and 3 pats of butter. Low heat, cover and let the stove do most of the work as the cheeses melt. LOW HEAT or you'll burn the bottom. Stir occasionally.

That's like money in the bank. Speaking of money, time for the money shot:

 Time to watch the show...

El Macho Enchiladas

I have leftovers from Crockpot Chicken Fajitas... and a few slices of leftover pork roast. I don't really feel like quesadillas, my usual leftover fajitas go to... but I really need to use this since I didn't freeze it. Chicken Enchiladas? Hmm... but no worries, Pollito, I already have the chicken.

As well as tortillas. Alas, I'm out of canned enchilada sauce. Hadn't thought I'd need again this soon. Yes, canned enchilada sauce... I'm guessing that's a bad idea?

I googled "enchilada sauce" out of curiosity. Looks easy, and since the other parts of the meal are done, I have a little time to spend on a portion of the meal. I also have an abundance of tomatoes... which we tend not to eat raw. I usually chop up and toss in soup or stew, but I don't do much of that in the summer.

 Enchilada sauce is easy, you say?

Add @2" water to pan with tomatoes. Cook on med high heat for @30 mins

 Once cooked soft, kinda mushy, mash, smash, blend, boat motor the tomatoes.

 Blend into an almost smooth "soup". Set aside.

 In another pan, start the roux... this is what will make the soupy tomatoes become saucy tomatoes.

2 TBSP flour
3 TSBP olive oil

Then add the flavor, the magic, the Macho

1 tsp cumin
2 TBSP chili powder (or southwest seasoning)
Set burner to med high heat; stir into a gloppy paste.

Start adding 2 ladles of tomatoes at a time, then stirring. It will look a little scary.

However, add the liquid slowly to the paste and whisk til "smooth" with each addition of tomatoes. It'll work out.

 See, lovely saucy goodness. Turn heat down to low to simmer. Preheat oven to 350.

 Slice/shred leftover pork roast into bowl with leftover crockpot fajitas. Grab a few tortillas.

 Roll the pork/chicken fajita mix into a tortilla, set in pan.

 Line them across the pan, 5 or 6 max so they have room to be slathered in sauce.

 Slowly pour the sauce over the enchiladas, coating them and letting it pool in the pan.

 I could just dive in now!!

Cover with shredded cheese and cilantro leaves.

 Bake for @30 mins, until melty, cheesy, and gooey. I can't wait.

 Slice and serve with a dollop of sour cream.

Sauce from fresh tomatoes (or even canned tomatoes) is easy and simply amazing. It tastes very "local" mexi restaurant... and considering I didn't actually BUY anything to explicitly make this meal, concocted from leftovers and odds and ends,  it was essentially "free". There were 2 lunch sized portions left after dinner - that were fought over!