I use enchilada sauce from a can, no embarrassment.
And put frozen corn in the oven with a modest amount of butter:
The veggie is the only thing that varies in this meal. This day, I decided on roast cauliflower, with olive oil, salt, and minced garlic. I learned this from loyal reader (and meatworld friend) Rena:
Other recent tasty things...
Potato cakes, made with leftover mashed potatoes!
These are precut boneless chicken thighs that I baked in the oven wrapped in barbecue sauce and aluminum foil:
Veggies and fancy sausage to toss with pasta:
And here we have one of the world-famous Copper River Red (Sockeye) salmon, all ready to go into stew. The fillets contain pin bones, which I remove with needle-nosed pliers.
This day, I made a cioppinoid. A cioppino base, but with nothing but fish, no shellfish, alas. I love me some mussels, but I just don't feel comfortable buying them in the interior of Alaska!
Herbs and hot peppers!
I boil the skins for the dogs:
Cricket likes fishy skins!
Thistle likes fishy skins!
The fish again. Is it not beautiful? Everyone loves kings (also called chinooks), but not me (nor DL). There is nothing like a Copper River Red!
Cioppinoid! And if I add veggies, it's a one-pot meal!
This is how the fish is packaged from the Alaska Marine Conservation Council:
All ready to just dump into the freezer
It's quite nice!
1 comment:
Ra and Mdr say : wow, yummy, :-), loved it..
Big thanks to Rene too, for many reasons.
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