Experimenting in the kitchen

[Nurian]

Being I don't work, I had some time to experiment with a recipe I've had in my head for awhile. It's essentially country sausage gravy but uses Mexican chorizo. So I make the gravy and leave it in the pan (no heat), fry some beaten eggs and some bacon, put that into a tortilla and dip it in the gravy.

The world stopped. Holy ...

My God, it was great! I went through 3 tortillas, didn't bother with eggs or bacon. It was everything I liked about sausage gravy with an undertone of chorizo. I'm making some for my D&D game tonight and another batch for my wife and her friends.

I hope this doesn't sound like I'm boasting. I'm just so surprised it turned out this well!

[Amina516]

Sounds very good!!!

You made me hungry though! You must come here and cook for me now....

[Eric the Grey]

That sounds really good. I've never tried making gravy before. I wonder how I'll do.

Question for anyone who's tried, how well would Soy Milk work in a gravy? I would imagine it would be the same, but I've never actually cooked with it. Since the Fiance is lactose-intolerant, I need to learn...


Eric the Grey

[BookstoreEscapee]

My mom makes the best gravy...there have been fights at my house over the stuff.

When I moved out of the house (the first time) she printed up the instructions for making chicken/turkey and beef gravy, and rolled them like little scrolls and tied them with ribbons.

[lupo pazzesco]

I love kitchen experimentation! I did so too, tonight. Gravy's never been my strong suit, though.

I made parmesan crusted bruschetta chicken with a tomato & eggplant gratin. Served with parmesan couscous. Yuum.

But I want biscuits and gravy now...

[Nurian]

It was a HIT! Gone 10 minutes and I made 10 of tortillas. The gravy was gone first. I'm happy

Soy milk will work in gravy.

Did you serve it over couscous or beside it. I think over it would have given it a great taste!.

[gremcint]

1.
Old el paso nacho cheese mix (hard to find)
Salsa
Milk (for the cheese mix)
Chicken (I prefer boneless skinless as it less messy to eat)

cook chicken about halfway (Mike, bake or boil doesn't matter too much)
prepare cheese mix according to directions (I usually make 3 packets worth)
mix salsa (usually two jars about 650ml) and cheese mix together
poor half of mix in a baking pan
put chicken in baking pan and poor the other half of the mix on top.
bake until chicken is done (I use around 350 degrees)
This may change depending on taste.

Results
Nacho cheese chicken (tastes awesome)
and a great dipping sauce (is very very thick and tastes best when served warm not cold)

2.
Chicken (again I prefer boneless skinless)
honey garlic sauce (not barbecue sauce but more like this https://www.grocerycheckout.com/imag...44151076&x=150)
Shredded mozarella

cook chicken about 70% however you prefer
poor honey garlic sauce into baking pan, put chicken in pan and then sprinkle the mozarella of the chicken covering it well.
cook chicken until done, the mozarella will form a skin on top of the chicken and the chicken will soak up the honey garlic sauce creating some really good and really easy to make chicken.

3.

This is from a cookbook for low and nonfat meals

Chicken (again I prefer boneless skinless)
cornflakes
plain nonfat yogurt
seasoning (cookbook says cajun but you could use others)

put chicken in a container with the yogurt and leave it to sit for 8 hours in the fridge overnight

grind cornflakes with a blender (I used a sieve to separate the parts that were already ground so I could get it to a fine powder)

mix the cornflakes, now powder with your seasoning (i did this in the blender while grounding)

put cornflakes in a container (I found flat worked best for this) and place chicken in the cornflakes and then flip it so the chicken is covered in the powder, cow cook the chicken until done in the oven

4.
I got one more real simple one

meat (chicken, ham or bacon)
honey garlic sauce (same as before)
NONSTICK frying pan

cook meat and then chop up really small

place meat into frying pan (sometimes I'd chop raw then fry and then add the sauce)

poor honey garlic sauce in

keep mixing, sauce will bubble and thicken and cling to the meat keep mixing until everything is cooked for sure and covered in the sauce, then enjoy (I used this in pitas with pineapple and lettuce, the bacon worked the best)