Yesterday I fixed a big breakfast with biscuits, grits, eggs and bacon. Normally I don’t fix a big breakfast every day so I wasn’t planning to do it today but Vince wanted breakfast so I made it. Actually, I can’t stop eating that fermented salsa. I want it on everything so when he asked if we could have breakfast, I thought about salsa on my eggs and said “Sure! If that’s what you want!”
Then I started making the White Chicken Chili. Yesterday I convinced myself that it was ok to use a jar of my home canned chicken. I save that stuff for real emergencies. By the time I started to cook, I had talked myself out of using that chicken so I grabbed a package of frozen chicken breasts, threw them in the pressure cooker with some water and Better than Boullion and they cooked. Then I realized I have every kind of bean anyone would ever need in storebought cans – cannellini beans, black beans, baked beans, garbanza beans . . but no great northern beans so I grabbed a bag of dried beans, threw them in a different pressure cooker with some bacon drippings and cooked those. I knew I had a can of green chilies in the pantry but when I got it out, it had expired in 2012 and the can was bulging a bit so I tossed it and got roasted Hatch chili peppers out of the freezer. That little project didn’t go as I intended but in the end, it will be fine.
Pioneer Woman’s Italian Pot Roast called for weird ingredients and surprisingly, I had all those – roasted red peppers, artichoke hearts and sun dried tomatoes. I even added a jalapeno because the Italian now lives in Texas!
That has to cook for 4 or 5 hours, then it will go into the fridge overnight so I can skim off all the grease tomorrow before making the gravy and serving it.
Yum! I can hardly wait for both of these meals.