Behold the Meal: Luxurious Po' Boy

Normally when I post a recipe here, it's my own. Today's recipe, however, comes from my poor ailing wife. She decided to make a sandwich out of last night's leftovers. Also, for once, we have a vegetarian option.

I'm not sure you can call it a Po' Boy when it's got brie.

Ingredients
Carnivore option: (leftover) chicken
Vegetarian option: (prepared) artichoke hearts
Optional vegetarian option: Extra-firm tofu, in thin strips
Spinach, chopped
Brie, cut in thin strips
Bread (we used Pretzel Bread)
Bread dipping oil (or olive oil with pepper and herbs)

Pretzel Bread Stromboli

Last year, I took my wife to Gettysburg for her birthday, where we ate at a pub that served a ham and cheese on pretzel bread sandwich. I thought this sounded like a great idea, so I learned to make pretzel bread myself.

Recently, the Airport Llama posted that a winter stromboli was coming my way. I like stromboli, as in real stromboli. I know I'll be judged for saying this, but the stuff they sell at Sbarro's is stromboli. There are pizza shops masquerading as pizzerias that sell something they call stromboli but is, in fact, a calzone without sauce.

I found a recipe for stromboli and decided to combine it with the recipe for pretzel bread. Here's the result.

Chicken Subs

I was hoping to have some video of The Minion Underfoot going ape because there's a cat out on the back deck. Sadly, I broke up the altercation before I realized video of it would be intriguing to share.

Instead, I give to you another recipe I made tonight. Originally, I was going to deem it a Chicken Philly, but then I realized that might lure someone from Philly to claim it wasn't. So I'll simply tell you what I cooked and you decide.

Ingredients
2 boneless chicken breasts, thawed
Adobo seasoning
2 slices mozzarella
1/2 white onion, chopped
1 bell pepper or 3 mini bell peppers, sliced
3/4 cup chicken broth
2 tbsp olive oil, divided
2 hoagie rolls, cut for sandwich and buttered
Garlic bread powder

Corned Beef and Rice Redux: A Pictorial Love Story

This time, I remembered to take pictures throughout the process of preparing my corned beef with rice.

The Finished product, wife's serving.

Corned Beef and Rice: Mark II

We had guests over tonight, so I decided to make corned beef and rice...because I can.

I had planned to take a picture of the completed product, but that was all a blur. So all I have is a picture of leftovers.

Pork Tenderloins

I go back to work tomorrow, so I spent today not being funny. I did, however, make delicious dinner, and I decided to share those with yous.

Corned Beef and Rice

True story: before we started dating, I had never had traditional (Irish-style?) corned beef; my wife had never had Hispanic-style corned beef. There is a difference!

Like the part where it comes in a can (Goya Corned Beef via Wegmans)

The amusing thing about this is that when we would start talking about how much we like corned beef, she was thinking of a brisket while I was thinking about a stew/sauce.

Pernil Asado y Arroz Amarillo con Gandules Verdes

Also known as pernil al horno.

No pictures today because...well...I forgot.


Ingredients
7+ lb pork shoulder on the bone (also called picnic cut)
Goya Adobo seasoning
Goya Sazon seasoning
Goya Mojo Criollo marinade
Rice (brown or white)
Onion
Bell peppers
2 cloves garlic
1-2 cans green pigeon peas (gandules verdes)
1-2 packets Goya Sazon seasoning
2-6 cups chicken broth
Oil (olive preferred)

Chicken Garden Salad Stuffing Casserole

Or as we call it, Chicken Garden Salad. It is neither salad nor stuffing, but a casserole. For some reason, my in-laws struggled with accepting this until I expanded the title.


Ingredients
2 cups onion, chopped
2 cups celery, chopped
2 cups carrots, chopped
2 cups grilled chicken, chopped
2 cups shredded cheese
1/2 stick butter
1 cup condensed chicken broth
1 cup whole milk
1 bag herb seasoned stuffing
1/2 cup flour

Behold the Meal: Makeshift Chicken Chili

The Space Monkey has endeavered to keep me from the computer until after midnight in an effort to make me miss a post.
Luckily, I have a Droid.
Tonight, I'm going to talk about food. I made chicken chili today. Now, I share the recipe with you.
Ingredients:
2 tbsp. extra virgin olive oil
2 boneless chicken breasts, cubed
2 hot Italian sausages, unsheathed and ground
1 yellow onion, chopped
2 cloves garlic, finely chopped
1 can diced tomatoes
1 can tomato sauce
3 tbsp. chili powder
1 tsp. ground cumin
2 cans red kidney beans, rinsed and drained
2 tbsp. Goya Adobo with Pepper
1/2 tsp. sugar
Winging It:
Because we had it available, I mixed in the meat from a leftover KFC chicken thigh from yesterday. I also didn't have any chili powder, so I substituted a mix of cayenne pepper, white pepper, and paprika.
I have a theory that chorizo would make a great substitute for the Italian sausage, but it cost more so I didn't buy it this time.
Cooking:
1. Heat the oil on medium high heat in a heavy pot.
2. Add the chicken, sausage, garlic, and onions to the pot. Cook for about 10 minutes, stirring occasionally.
3. Stir in the diced tomatoes, tomato sauce, chili powder, and cumin.
4. Bring to a boil, then cover and reduce to medium-low heat. Simmer for an hour, stirring occasionally.
5. Stir the beans into the mixture along with the sugar and Adobo. Cook for 10 minutes.
I served it in a bowl with brown rice, but you can serve it however you like chili.