No Pictures

I've been on a cooking kick lately, I didn't take any pictures, but I've made some really great food, well, it tasted great to me, anyway.


First up was modified pork tacos. I took JennAnn's recipe and modified it a little, really I need to work on the modification because it's more work than probably necessary. But, they tasted JUST like H3's pork tacos, which are oh so yummy!

Here's what I did:

2-4 thick boneless pork chops
finely chopped onion
green chilis (4 oz)
chicken broth (1 reg size can)
barbeque sauce
brown sugar

Pour finely cut onions on top of pork chops in your slow cooker, along with green chilis, then pour chicken broth. Cook on low for 6-8 hours. Take chops out of crock pot and wipe away onions and green chilis and shred with two forks, it really comes apart very easily. Clean out the crock pot and put the shredded meat back in. Dissolve about 1/4 cup of brown sugar in about 1/2 cup hot water and pour in the crockpot. Pour about 1/2 cup of bbq sauce in crock pot and pour more water in so meat is sitting in water, just enough to keep it moist and let it cook for another hour on low. Drain the meat.

This is terrible, but I fried corn tortillas (just the store bought ones) in a little bit of grease and folded them once a little crisp.

Fill tortillas with meat, cheese, guacamole, and salsa. You can add sour cream if you want.

I need to tweak this a little before I really call it a "recipe" because I don't have exact measurements, but if you do as I did above, you will have some damn good tacos!


Next, was my interpretation of El Arroyo's Chicken Monterrey

4 chicken breasts

8 oz can chicken broth
1 small can rotel
taco seasoning
Monterey Jack cheese
4 slices cooked bacon, chopped up

Preheat oven at 350.

Cut chicken breast in half and sprinkle with taco seasoning, lay between two pieces of wax paper and flatten with the flat end of a meat tenderizer. You can make them very thin, but it's not necessary, just make sure all breasts are even in thickness so they cook even. The wax paper is so pieces of chicken don't go flying all over your kitchen and/or on you.

Pour chicken broth and rotel in 9x13 glass pan. Place chicken breasts in one layer in the pan. Sprinkle cheese on each chicken breast (don't be shy.) Bake for 20-25 minutes, until chicken is cooked. Don't overcook because chicken will be dry, this is great with juicy chicken.

Once you take the chicken out of the oven, put the bacon on top of the melted cheese.

Serve with guacamole, black beans, and rice.


And last, Fish tacos. This was to be my interpretation of Fuzzy's fish tacos, but I know they don't use catfish!

3 catfish filets (really any white fish, my meat market only had thawed catfish, everything else was frozen)
seasoned fish fry
ranch dressing
lemon juice
garlic salt
feta cheese
shredded cheese
cilantro (optional)
tortillas

Fry fish anyway you want. Make sure they filets are cut up into small sized cubes. In your tortilla, fill with fish, sauce, feta cheese, shredded cheese, and cilantro.

To make sauce, mix ranch dressing, lemon juice, and garlic salt to taste.