BakeAwayGirl

Red Enchilada Sauce 3 tbsp olive oil 3 tbsp flour 1 tbsp chili powder 1 tsp cumin 1 tsp garlic 1/4 tsp oregano 1/2 tsp salt 2 tbsp tomato paste 2 cups chicken broth 1 tsp apple cider vinegar Black pepper to taste Mix your spices and flour together in a small bowl. Make sure you have the tomato paste, chicken broth, and vinegar ready as well. In a medium size pot, heat the oil. You'll know it's ready if it sizzles when you sprinkle a tiny bit of the spice mixture. When the oil is hot, pour in the spice mixture, whisking constantly until it darkens just a bit (about 1 minute).  Whisk in tomato paste, then slowly add the chicken broth. Raise the heat to medium high and bring mixture to a simmer, whisking frequently. Cook for about 5 minutes or until the sauce has thickened. Remove from heat, pour in vinegar and add pepper as preferred. 

 This particular recipe started as a chicken thigh recipe. However we were making something with chicken already that week and wanted to change it up. I suggested pork, and Jeff immediately decided on pork shoulder. Now, I can't imagine it any other way. Chili Soy Pork Adapted from  here 2lbs pork shoulder, cut into bite sized pieces 1/4 cup soy sauce 2 tablespoons gochujang 2 tablespoons spicy chili sauce 1/4 cup oyster sauce 1 tablespoon garlic powder 1 cup scallions, diced Cut the pork into bite sized pieces and place in a ziplock bag or a bowl Combine soy sauce, gochujang, chili sauce, oyster sauce, garlic and scallions. Whisk together and pour over pork, coating well. Marinate at minimum 1 hour, recommend overnight. Preheat the oven to 425F. Add oil to a hot pan and sear each side of the pork for 1-2 minutes, or until browned. Remove from pan onto a cookie sheet. Cook in the oven for about 20 minutes. Sprinkle with sesame seeds and serve over rice with veggies of your cho...

I've had a little internal debate going on over the past two weeks.  I've tried a couple recipes only to discover that we didn't like them.  I wondered if I should post about the failed ones as well.  Well... they weren't failures, we just didn't care for them.  I didn't want this blog to be "Molly & Jeff's amazing cooking lives" because we make "eh" dishes plenty of times, but I also don't want to bore you with recipes that we didn't much like and who wants to try something with that kind of recommendation. So here's my disclaimer:  Sometimes we make lousy food, blah food, or boring food.  I'm not going to post about them because I want this to be a record of recipes I like so I can go back and find delicious things any time I want.  Ta daaaa... problem solved. Now, onto our delicious experiment last weekend... We're hosting the Superbowl party here next weekend, and Jeff didn't want chili or pizza or wi...

I blatantly stole this picture from A Bitchin' Kitchen Chicken gyros... yummmm!  As soon as I saw this little beauty on Pinterest, I announced to Jeff what we would be doing for dinner that night and we headed to the grocery store.  You can, of course, skip one part or another.  This has a recipe for the tzatziki sauce (my favorite!) as well as the chicken.  If you want to make just one and buy the other from the store, that's fine too. It's actually pretty low calorie (which I don't usually care about, but it's a nice change of pace after the holidays) because the tzatziki is a greek yogurt based sauce and I use chicken breast.  You can use wheat pitas, but I personally think that is a crime.  Either way, do your thing the way you like it. Below, I've broken down the meal.  If you buy certain parts or make it all from scratch, in the end, you'll have a delicious gyro.  I suggest you brown the pitas by spraying it with some cooking spray a...