Remember last week I said I was cooking up a Cinco de Mayo feast least week and I’d post what I made? Yeah, just getting around to it now. That’s been the story of my pregnancy – I’m behind the eight-ball on pretty much everything in my life especially cleaning and laundry, just ask my husband.
Anyhow, I first decided I wanted to make Brisket Tacos and searched for a good but simple recipe. The key was it needed to be stovetop/oven prep because my slow cooker is still in storage somewhere (yes, there’s lots still in storage…that’s an entirely separate post). I found this recipe by The Homesick Texan. She is a native Texan living in NYC and cooking up her favorite Texas dishes and blogging about them. I’ve made several things from her website and they’ve all been great. This was no exception. The meat smelled amazing after just 30 minutes in the oven and I was starving by the time I pulled out a fork tender slab of meat from my dutch oven.
To go with the Brisket Tacos, I decided to try my hand at something C has been asking me to make for as long as I can remember, copycat version of Chili’s queso. Saying he loves their queso is an understatement. After some searching I found a recipe with good reviews and looked pretty easy. I whipped it up in no time and it was simmering away on the stove by the time he got home. It’s not the healthiest and chock full of preservatives and difficult to pronounce ingredients, but its definitely not a regular indulgence around here. While it was tasty it didn’t taste exactly like the queso C loves. Mind you, that didn’t stop him from devouring it.
The above was served up with flour tortillas, cheese, tomatoes, sautéed peppers and onions, guacamole and black beans. It was a feast for sure and there were tons of leftovers. I had plenty of brisket to freeze a large portion for later. I can see it making great enchiladas, soup, tacos (again), quesadillas or a mexican casserole.
Since I was on a roll after my Cinco de Mayo spread, I decided to make some baked goods for one of the teams at work. It was to say “thank you” for them helping out my team in the upcoming months. I wanted to make a lemon quick bread, but didn’t want to go to the store for the 3rd time in 3 days. Rather I went with what I had in the pantry and made 8 mini pumpkin loaves. The smell of them baking away in the oven was intoxicating. Made me think of fall despite the very spring/summer-like weather we’ve had lately. Sadly, the recipe made exactly 8 mini loaves, leaving none for C or I to enjoy. Because of that the next night I made these pumpkin muffins for us to enjoy. They were so yummy! We may or may not have eaten the full dozen in a period of 4 days…
I cannot tell you how great it feels to be back in my kitchen doing what I love! Now, if only I could get better at cleaning up after all that cooking, C would be a very happy man. Until then, he’ll just have to settle for delicious home cooked food and a messy kitchen.