I’m here interrupting our previous radio silence for an important message. And an apology. I can’t believe I’ve never posted the best sandwich ever on here before! And for this, I am immensely sorry. But, lucky for you, the instructions on making the best sandwich ever will follow shortly. (That’s the important message…in case you were still waiting for that.)
Who here has heard of a spatchcocked turkey? I hadn’t. Not until last year at least. I stumbled upon the term in a post about unusual ways to cook your Thanksgiving turkey (mostly including things like BBQing and deep frying but there were some other very unique suggestions as well) and had to start researching to figure out what the heck it meant! The video in the post is what piqued my interest because the picture was not the most beautiful bird I have ever seen. In fact, that adorable chef from this video convinced me this was something I wanted to try.
I’ve loved a good french dip basically my whole life. I’d order them pretty much everywhere I ever ate out…because sadly, I didn’t know that I could make them at home! Fortunately I have an awesome mother-in-law who just happens to be an excellent cook. Unfortunately, most of her delicious food is not attached to a recipe! While eating dinner at her house back when we were newlyweds, we had these amazing french dip sandwiches. I was actually afraid to ask if I could have the “recipe” because I knew heartbreak would occur when she said she didn’t one. They were the best french dip sandwiches I had ever eaten. I NEEDED to be able to make them myself. Often. So, I asked and braced for her usual answer. But miracle of miracles she said she did have a recipe this time! She had gotten it from one of her friends! And so, my years of french dipped bliss commenced.
I cook a roast on the first Sunday of (almost) every month. We usually have some left over, which I’ve used in the past for roast beef sandwiches or just reheated to eat again. I got bored of this and decided to try an experiment. And it was fabulous. Presenting, the best shredded beef enchiladas I’ve ever made…or possibly eaten.
Now I realize that there are a lot of non-measurements. That’s why they are so good. They don’t taste exactly the same every time. Plus, everyone seasons their roast differently in the first place so you need to adjust spices and flavors for your leftover meat. If you have a very salty roast, I would hate for you to think you needed to add a couple teaspoons of garlic salt! It would ruin these shredded beef enchiladas. And no one wants that much delicious leftover meat ruined when it can become something so fantastic. So taste as you go. The meat is already cooked after all. If you don’t like a certain flavor, leave it out! If you really like a certain flavor, add another dash.
(Disclosure: This post contains affiliate links because I will shamelessly throw them in whenever I can!)
So I told you all how excited I was for Zaycon’s chicken to hit the market here. And man was I stoked! I got two boxes I was so excited… which means 80 lbs of chicken entered my house! After two days of working to get all my chicken taken care of, I’m finally done!
I realized that some of you might really want to buy bulk meat (whether through Zaycon or grocery store sales or straight from someone who raises animals) but don’t know what to do with it all once you buy it and bring it home! So I’m here to help. Because it’s kind of a project. A big one. But it’s one that will pay off in the long run.
So when I first got my pizza dough recipe, the woman who gave it to me also gave me a lesson in the fine art of pizza making. (Here I thought it was pretty straightforward.) Turns out there are lots of tips to make homemade pizza taste much better. And now, I’m going to give you your very own, online version of this lesson.
One of the most important aspects of pizza for me is the dough. Obviously, the recipe here is the best in my opinion but it’s more than just the recipe that makes for a great crust. Using the right recipe (rather than a regular bread dough) improves the texture and flavor but besides that, I like to roll ours very thin. Then, should I decide I’d like it fluffier, I let it rise which keeps it from being too dense or too thick which is a main problem with most homemade pizzas. Usually we like thin and crispy so I don’t let it rise and it ends up being perfect thickness with the time it takes to top and bake it. Initially rolling it thinner cuts down on baking time as well so I can cook it at a higher temperature and don’t have to try to exercise so much patience.
The perfect pizza dough for everyone.
It’s not a myth. This dough is amazing and can transform from thin and crispy to light and fluffy with just a few minutes of raising. Ok, so maybe there are people who actually like gross pizza dough. In that case, this one isn’t perfect for you. For everyone else though, this dough recipe actually took me from semi-hating homemade pizza to prefering it over going out. Yup. Do you realize how much money that has saved us?? Pizza is one of my husband’s favorite foods and now we don’t have to spend $20+ every time we want some!
I thought when Popcorn lost it’s pop, that’s it – game over. Do you know how much popcorn I’ve used to make foot warmers or beanbags? Do you know how much popcorn I have thrown away? Un-popping popcorn was always been depressing and upsetting but I figured it was one of the many disappointments of life.WRONG!
When I tried this “fix” I was super skeptical. It seemed too easy. I had lost too many kernels to the abyss to have this easy of a trick work. But I had half of a 25 lb bag of popcorn left. I had to at least give it a try! (Who buys that much popcorn at a time anyway??)
So the picture of these chicken enchiladas looks kind of like cat vomit. I didn’t intend to share this on the blog. And then I ate them. And I knew that everyone had to know! So I snapped a quick picture with my phone cause there was no way I was going to stop eating these long enough to take some real pictures! Maybe one day I’ll get around to taking better pictures… Ha… Right.
These aren’t so different from everyone else’s chicken enchiladas. I just tweaked a recipe (my previous favorite recipe) and now they are ridiculous.
Disclosure: This post contains affiliate links.
(Dandelion jelly recipe at the bottom of the page.)
If you like quick and easy, you are in luck. You just finished reading this blog post. Move on to something else!
If you are more of a diligent worker, lover of all things tedious and time consuming, bored out of your mind, AND extremely patient, read on!
“Tastes like honey mixed with sunshine and laughter.”
Oh? My interest is peaked. Sounds like something I would love to try.