Okra looks good [mention]karstopography[/mention] I have never tried it like that but I think that I will give it a try.

The molcajete is getting a workout.
Toasted cumin black pepper corns garlic coriander salt C
chipotle..
Put this on pre boiled chicken that has been dried off and cooled.
Pablano chilies stuffed with mozzarella cheese.
Dried busted up hominy cooked the heavy cream and cotija cheese mixed in with a pinch of the spice mixture.
Big skillet heated up in oven with a generous amount of oil on bottom for the stuffed chilies.
House smells heavenly from the toasted spices.

The name of the dried hominy is.....
Maiz Trillado Amarillo.
Morocho Partido.
It's a mouthful.
I was raised on it yellow and white.
Around here you can only get it from Mexican market.
Gringos don't seem to know what it is or how to use it

The reason for par boiling the chicken is to have an extra crispy skin.
Not really par boiling because the chicken is completely cooked; not partially cooked.
This is all prep cooking..
One chile and one chicken will go in refrigerator for tomorrow.
The other two will bake tonight at 400F tonight.
The stuffed chile first, the chicken a little later.
I also prep made the wonderful red chlie sauce this weekend for this recipe.
There's more to Mexican food than tacos enchiladas and burritos.
Just in case anyone is interested.

I made this dish today - a Hyderabadi style eggplant dish, I got the recipe for on another forum. It has coconut and peanuts in the sauce, like some Thai foods, along with sesame, and some Indian spices. A friend and I liked it, but both of us thought that it could have used more coconut flavor, even after using virgin coconut oil for half the oil. And I added at least half again as much tamarind, as I was adjusting the seasoning. I doubled the peppers, as usual, and it still wasn't too hot! Very good served on brown basmati, and with some pickles.
Ingredients for Hyderabad style eggplant dish. by pepperhead212, on Flickr

Toasted ingredients for Hyderabad eggplant dish. by pepperhead212, on Flickr

Browned eggplant wedges. by pepperhead212, on Flickr

Onions, garlic, and ginger, softened in coconut oil, with the mustard seed and fenugreek added. by pepperhead212, on Flickr

Powdered spices and curry leaves added to the mix, followed soon by the paste and water. by pepperhead212, on Flickr

Paste added, with grinder rinsed out with the water added. by pepperhead212, on Flickr

Palm sugar and tamarind added - had to add a little more tamarind. by pepperhead212, on Flickr

Eggplant wedges, re-heating in the sauce. by pepperhead212, on Flickr

Here it is all ready to eat garnished with cilantro and fresh lime.
The red flakes are a product called Tajin.
Made from pepper flakes lime salt and citric acid.

I've gotten really bored with my usual recipes. Not enough dinner guests in the pandemic scene to break it up and inspire. Recently tried some chinese style recipes and found that refreshing. So today I did a new thing with chicken breast. Made a marinade with chopped dried apricots, lemon juice, honey, garlic, sherry, salt and pepper. Stir fried with zucchini and cauliflower, finished with the classic chinese sauce to thicken. It was nice.
Second pack of chicken breast is roasting with a top crust of flour, "creamy buckhweat" (a cracked up half milled product), parmesan, garlic, thyme, salt and pepper, after first dousing them with fresh lemon juice. I plan to cut those up into strips and serve over pasta with a creamy mushroom sauce.
Getting ready for 'hurricane picnic' I also made chili today and filling for jamaican patties to bake tomorrow.
Still considering other items for 'hurricane picnic'.... got to have something nice for that day or days without power, just to celebrate a safe bunkering down. IDK if others do the same, but cooking in advance of a power outage is very satisfying.

Yes chicken and dumplings in this heat.
All the usual Mexican spices i use including the stuff I made in the molcajete.
Plus...
2 pablano.
3 jalapeño.
1 onion.
Cilantro.
Garlic powder.
Dried onion.
Heavy cream.
Flour cooked to thicken.

Dumplings are an over worked variety i like the most
Just...
Flour.
Olive oil.
Baking powder.
Lots of black pepper.
Cilantro.
Worked pretty good and folded many times.
They hold up in the soup

Yesterday's chicken and chicken broth from the boiled chicken.
Very pungent and flavorful.
All ya gotta do is let it cool off before you eat.
There are many ways to make a dumpling.
This is but one of them that holds up well for leftovers.

Daughter the nurse and her beau made street tacos. Marinated skirt steak from the local Mexican market, LA MICHOACANA MEAT MARKET. Some nice and hot green sauce. Cilantro, avocado, chopped onions, crumbled cojita cheese, jalapeños, tomatoes, corn tortillas warmed on the grill. Might be my death row last meal. Tacos rule.

@karstopography last night I cut up and roasted some sweet potato cubes from my new crop and since the oven was on I decided to try roasting okra with olive oil like you did. We really liked it. I thought that it was more flavorful than fried okra and we really liked it. I have tried this before but with whole okra. I think that slicing them n half was so much better but I didn't get a good photo. The lighting made the okra look black and unappealing so no photo this time.

It was a very simple lunch today. Fried Spam slices with cheese melted on top. Steamed cabbage, steamed green beans from the garden, small tossed salad. Tasty and a fast cook.

@brownrexx, we're digging the sweet potatoes tomorrow morning ahead of incoming rain.

@GoDawgs what variety of sweet potatoes are you growing? I ordered slips from GA this year. Both are bush type and are Vardeman and Bunch Porto Rico.

I only dug one plant of Vardeman and that is what we ate last night. It was paler and less sweet than the Beauregard that I grew previously. It was excellent and the potatoes did not get huge like the Beauregard.

I am anxious to dig the rest and see what I get. I really like that the vines do not sprawl. They are 18" max.

Today I made a jambalaya like dish in the Instant Pot, without the ham or sausage, to use up the 3 cups or so of okra I had, plus about 3 c of cooked brown basmati rice I had. I chopped up a large onion, followed by 4 jalapeños and 5 Numex, one ripened, all chopped up, plus about a tb of minced garlic, a tb of fresh thyme, 5 fresh bay leaves, plus a half tsp of ground cloves. I also added a can of corn on a whim - something that was right next to the 28 oz can of diced tomatoes I was getting; I also chopped up 5 small fresh tomatoes, to use them up. I put in 1/3 c oat groats (emptied the jar), and 1/2 c dry white vermouth, and simmered it for about 30 minutes, before adding the cooked rice, to heat through. While all that was cooking, I peeled about 14 oz of thawed shrimp, and sautéed it on only one side in a skillet (so this wasn't a one dish meal), and set aside. When the oats and rice were done, I stirred the shrimp in, and cooked it 3 minutes, and that was it!
Jambalaya like creole dish, before adding the shrimp, for the last 3 minutes. by pepperhead212, on Flickr

Shrimp, browned on just one side, before adding to the dish. by pepperhead212, on Flickr

Finished dish, after cooking the last 3 minutes. by pepperhead212, on Flickr

Finished jambalaya type dish. by pepperhead212, on Flickr

Those shrimp look wonderful @pepperhead212 . I also cooked shrimp last night but we had shrimp quesadillas using some of my bell peppers from the garden.

My okra is producing slower than usual this year. How about yours? Did you grow Little Lucy? that is the only variety that I grew and we liked it but I did not get as many pods as usual.

@brownrexx My okra didn't do as well this season - I thought it may have had something to do with the SLF - they are still on them sometimes! Both varieties don't seem to be branching out - just growing straight up, mostly.

My okra, in West Tennessee, has not done as well as it usually does. We have had all we want and have given some away but not nearly as much as usual. I friend of mine in Birmingham Alabama said his did the same as mine this year.

brownrexx wrote: ↑Tue Sep 14, 2021 1:53 pm @GoDawgs what variety of sweet potatoes are you growing? I ordered slips from GA this year. Both are bush type and are Vardeman and Bunch Porto Rico.

I grow Jewel as it's a nematode resistant variety. Thanks for that question. We dug the sweets this morning and I just posted about iot but failed to say what variety it was.

I made my fancy looking chicken ka-bobs meal again tonight while I still had a few fresh peppers in the garden. The corn was from my garden also but was frozen..

It looks fancy but is really easy. The marinade is soy sauce, honey, oil, garlic and Montreal Steak Seasoning. Yummy.

Chicken Ka-Bobs and Garden Corn by Brownrexx, on Flickr

@brownrexx
Looks fantastic.

Simple but tasty meal tonight. I am making meals that utilize my dwindling tomato harvest. Tonight we had soft tacos with chunky apple rhubarb sauce from the freezer on the side.

Soft Tacos by Brownrexx, on Flickr