Quarantine Cooking

Being stuck safe at home has its perks.

I've always enjoyed cooking.

Let's be real. I've always enjoyed eating.

Now, I've never been the "throw it all together and it turns out amazing" type of cook.

I can read.

Ergo, I can read recipes.

When I started cooking, like a lot, it was mainly when I started dating Steve. When I'd come home on weekends and stay with him I'd make us a meal at least once or twice during my time at home (the other times we'd go out or eat at my parents).

I realized I really liked feeding him.

So I started printing out recipes we liked and keeping them in a binder.

Haha. That sounds so old school now. I still have the binder.

But, with being home all the time now (even though I'm busy as shit during the week), I can easily get started on dinner while multi-tasking with work.

Here's a sampling of what's been cookin' over here!

I had these poblanos on hand that needed to get cooked. I used half pound of ground beef and half pound of ground pork.

Cooked the meat with half a chopped up onion. Added in 1/3 cup of plain rice. Mixed in one can of crushed tomatoes.

Brought to a boil, then simmered for a while until the rice was cooked. I also seasoned the meat with dried onion, dried garlic, paprika, chipotle powder, salt, pepper.

I pre-roasted the poblanos in the oven for about 15 minutes. I should've done it for twice as long. Next time I'll remember. 

Threw a SHITLOAD of cheese on there. Because, well, quarantine. So all rules are out the window. Amiright?

Baked in the oven for another 10 or so minutes. 375 degrees. 

I have to admit, the stuffing was amazing. Like I said, the pepper itself was just a little on the crunchier side than we would've liked. We normally have stuffed pepper either the Chinese way my mom makes them, or Italian, the way Grandpa Teenie made them. So this Southwest flavor was a nice  switch up. We added sour cream and some chopped scallions and it was pretty dang good! The next day, they were even better. I also ate just the stuffing with cheese and it was a pretty good leftover dish. And it's #glutenfree! So that's a plus in my world. Next time, instead of the meat in the mixture, I may try using black beans. 

Trusty ol' InstantPot

Started with the mirepoix. 

Used drumsticks this time. Browned them on the "Sautee" mode. Threw in some Italian seasoning, dried thyme, plenty of salt and pepper. 

Added in the stock and water. Put the IP on "Soup" and let it go.

About 15 minutes later...? It went off and I added a half a bag of country style wide egg noodles (which I'm allergic to, but c'mon, you can't have chicken noodle soup any other way). I usually add peas, but I didn't have any, so I skipped it. Brought it to a boil on "Sautee" again and cooked until the noodles were done. DELISH. This is a fantastic go to recipe. And NO, I did EAT my PET CHICKENS. Jeez. So many people ask me that. 

I failed to get a pic of these pork chops before we ate them. And the process. Oh well. But, these are an OLD recipe that I've had forever and I have no idea how or where I got it from. Two thick pork chops. Pounded with meat tenderizer. Salt and pepper. The mixture is ketchup and brown sugar. Mixed with a little water and lemon juice. Just a bit. Slice up an onion. get it all mixed together and then top with the lemon slices. Bake in the oven (375 degrees) for like 35 minutes? Check with a meat thermometer. But I think that's about how long it takes. I usually serve with some sort of potato. Steve likes mashed potatoes with this dinner.