Pico de Gallo has undoubtedly been my Covid-19/2020 food. I’ve been making it sometimes several times a week since the initial lockdown in March. I’ve slowly honed the method and ingredients how I like, which I will elucidate in due course. Read on!
Philadelphians love their cheesesteaks! They get quite passionate about whether or not it should have onions, what kind of cheese, roll, etc. If I asked for this ridiculous concoction at any of the popular Philadelphia cheesesteak places, I’d be crucified.
Imagine making a cheesesteak with an Americanized Asian chili sauce, a Mexican chipotle meat marinade, fried onions and garlic, some classic Philadelphia chip steak, shredded pepper-jack cheese, and a buttered garlic-bread roll. Sounds ludicrous? It is!
What is this? Another sloppy chicken dish right after you posted a recipe for Red Pepper Balsamic Chicken? Yes, indeed! This is the Potako spin on the Hungarian classic: Chicken Paprikas (or paprikash to some, or puzzlingly “bop-ra-gosh” to my father)! This is a dish that seems to have no formal recipe other than it needs to have chicken and paprika. I’ve had this dish prepared in many different ways over the years. This is my personal favorite!
It’s pretty easy. It’s pretty cheap. It’s super delicious. Dig in!
This is a simple, fresh, and delicious way to prepare chicken breasts. You slap these bad-larrys on top of some rice, couscous, lentils, or whatever else makes you happy, serve it with a simple salad, and you’ve got yourself a meal!
I devised and revised this recipe in order to come up with a taco that sits somewhere in between the Americanized ground beef, cheese, and lettuce version, and the Mexican street-taco of meat, raw onion, and cilantro. I think this is a success! Read on!