Chili, Because It’s…Well…Chilly

As my friends up in the Northeast can attest to…it’s winter.  The struggle is even oh so real down here in the FLA.  It got down in the mid 30’s last week (GASP!!!).  I know.  Cry me an ice cube tray of frozen tears.  Regardless if it’s a Class-5-Kill-Storm or a Florida-frost-warning-freakout, this is the time of year when all you really want at the top of your list of food choices are whether or not said meal will take the chill out of the bones.  Not too many would argue that there’s no better food to help in that endeavor than a good ol’ bowl of chili.  And in the interest of keeping our meal choices figure friendly this time of year, I’ve decided to go with a White Bean Chicken Chili recipe that will not only warm you up and satisfy your appetite, it won’t have you using those leftover gift cards from Christmas to buy larger clothes. Continue reading

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Pork and Pepper Jack Sammich!!!

Still have some of that pork left? Good. It’s sammy time.

I came up with this one by trial and error. Different rolls, different cheeses, different accoutrements, etc, etc, etc. Let’s keep it real though. You could just put this pork on a shoe covered in cheese and it would still be good…but I digress… Continue reading

Redneck Miso Ramen With Leftover Pork Tenderloin

So, you’ve made the best damn pork ever and now you have leftovers. Congratulations! You’re now set up to enjoy this tastiness for the rest of the week! But, now we’ve encountered a 1st World Problem. “I don’t know what else to do with all this food!” Well, dry those eyes, champ, ‘cuz I’m here to help.

Miso soup is generally regarded as a labor-intensive style of broth that takes time and effort to refine.   If you stick to the traditional method of making this, then yes, it is a lot of work. However, after making a batch of it from scratch earlier this year (I will post later), I found that there are shortcuts to get you that very distinct umami flavor (yes, I did just use the word umami) of that rich, yet light, broth.

Now, this recipe is definitely what the kids would call a “hack”. Life calls for hacks sometimes and I’m not above ’em. By no means is this a classic miso soup, but damn it…it sure tastes like miso to me. Continue reading