Readera

Today I made 2 big mason jar's worth of Chicken stock from scrap bones & veg scraps (onion, carrot & celery). I also made 2 sauces, 1 simple salsa & 1 tinga sauce. I roasted the ingredients for both at the same time on the same pan. The tomatoes, tomatillos & onion got roasted while the garlic did not.   The salsa is 4 roma tomatoes + 1/2 an onion & 1 jalapeño plus salt & some hot sauce since it wasn't as spicy as I wanted. The tinga sauce is a bit more complicated. Here it is, if you want to see it. The tinga will go with shredded chicken for tacos & taco salad and the salsa will go with it. Plus we can have it with tortilla chips if there is any salsa left. 

Last night for a midnight snack I made Arroz con leche with some leftover cooked rice. I used half oat milk & half coconut milk instead of dairy milks to make it plus I only used 1/2 a cup sugar instead of the full cup that is called for. I used powdered cinnamon since that's what we had. It turned out so good and is already gone. If I were to make it again, which I probably will, I would make a bigger batch, lol. I would also heat up the rice in the microwave so that I can unclump it easier.  

I did buy bread from the grocery bakery instead of make it. I also got a whole chicken to cook again. It's one of the best bang for your buck deals esp since I just roast it whole and shred all the meat. Then I have a whole carcass for stock to freeze for later. Plus we can freeze the chicken meat in 1lb bags and take it out as needed. There are a few meals where I like to start with raw chicken but this is so convenient. 

Tonight's dinner is going to be Fried catfish with sweet potatoes, green beans and bread. I got brown paper bags to use when breading the catfish, which I hope will make it a lot less messy. I'm going to try to make cream cheese danishes this week using this recipe.  I have made pie dough before but not pastry dough so fingers crossed it goes well.