I figure after triggering both my C-PTSD (finally admitting I probably have it) or RTS (religious trauma syndrome) and a Bipolar II swing from hypomania back down to a depressive episode, that I needed to post some things that I love.
I cook. I'm going to stop being modest about some of my skills and talents, and own them. I am a gahtdamb good cook, and I season my shit well (here's looking at you white folks). I have never come across a recipe that I don't tweak in some way. I guess I consider myself an intuitive cook, maybe? See if I am making something for the first time, I will go ahead and follow the recipe. I taste and savor the final results to see what I need to do differently the next time. There are some recipes I now know by heart because I make them so much--I'm the type of person who makes shit over and over again.
Let's clarify, I am a cook, but I am not necessarily a baker. Unless we are talking about brownies and chocolate lava cakes. I make some bomb-ass brownies and lava cakes with a ganache ball in the middle. Mmmmm...so melty and delicious.
So here are my favorite things right now. They happen to be super easy, and I definitely jazz them up with the seasonings and shit.
First:
Knock Off Tacos Al Pastor
1 lb of ground pork
Seasoning salt (I use a blend from my local spice store)
Taco Seasoning (I use a half pack of Trader Joe's taco seasoning...spicy)
1 small can of crushed pineapple
Brown or Palm sugar (to taste)
Saute the shit out of that pork with the seasonings. When it's almost fully cooked throw in the pineapple and brown sugar. Let simmer until it looks like it's done. Taste that shit along the way after adding the pineapple and sugar to see if you need more salt, taco seasoning, or brown sugar.
Mix up some chipotles in adobo sauce with some mayo and seasoning salt. Voila! Chipotle aioli.
Serve in some warmed up tortillas. I always use flour tortillas, but you do you boo.
For sides I use Trader Joe's deconstructed Mexican Street Corn and seasoned black beans OR their Cuban style black beans (season that shit though). All of that comes from TJ's because I'm obsessed with TJ's. I should probably check out my local Aldi since they are owned by the same parent co. But TJ's just has so many unique things. So I'll keep taking my ass to that bougie-ass market in Kansas City.
Sometimes I will actually get a pork roast, season that shit up, cook her low n slow, and then make some tacos al pastor with that. But it takes longer, and I ain't always got the time for that.
Next in my recipe line up?
One of the easiest things in the world, but surprisingly SUPER tasty, savory, and comforting.
Caesar Chicken Over Spaghetti Squash
This was originally a crockpot recipe, however, me being me, I kind of hate using my crockpot (clean up is a bitch). So I researched different methods of cooking chicken without cooking it to death, or slicing it up. Because as much as I love chicken when it's finally cooked, I HATE slicing it up. So to avoid that nastiness, and the obsessive hand-washing that would accompany the chicken slicing, I used the poaching method. Here's a link to the poaching method: https://www.thekitchn.com/how-to-poach-chicken-breasts-cooking-lessons-from-the-kitchn-28367
Apparently, it doesn't ruin the chicken like boiling would.
So you have some tender-ass chicken.
You need like 3 good sized breastses to do this.
Poach those suckers
Let them rest
Slice up or shred. I kind of do both
Throw in a skillet with a bottle of Ken's Steakhouse Caesar Dressing
(Y'all it HAS to be Ken's. It is the very best. Also none of that low-fat bullshit. Intuitive and mindful eating says the best diet is NO diet. We don't diet on this here blog, or advocate for dieting. Use that regular stuff. Don't be afraid)
Oh, I should also mention that I use Cajun seasoning to season this shit up. Seasoning is the key to good food. Also not overcooking.
Meanwhile, roast your spaghetti squash:
I usually just cut that sucker in half, remove the icky seeds and stuff, season it with cajun seasoning and seasoning salt (both from my local spice store), maybe some olive oil or butter, and then roast it until it looks done. Don't at me about this. I'm an intuitive cook so I will not give specific times. I just KNOW when it's done like Mandy Moore in "Because I Said So" knows when her chocolate souffles are done.
Once the spaghetti squash has cooled do that shredding thing that you do with the squash. Throw it in the pan with the chicken Caesar mix, grate some hard Italian cheese over it, and then serve.
For a hard Italian cheese, I seriously recommend Grana Padano. Holy hell that is such a good cheese. You know when Remy in "Ratatouille" talks about a cheese being nutty and fruity? Grana Padano. Mmmm mmm mm. For serious, use this cheese.
This has been a lighthearted cooking moment from Deandra.
Enjoy boos! Let me know if you cook these recipes, and how much you liked them!
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