Sam & Sons take the Paqui Chip Challenge

Botch

In case you needed a good laugh today.  (Skip to about the 2/3rds point, I couldn't get the time stamp to embed)  
 
https://youtu.be/ZrlaFNJ0EmA?t=827
 
 

JohnInCarolina

LOL!

JohnInCarolina

Botch said:

In case you needed a good laugh today.  (Skip to about the 2/3rds point, I couldn't get the time stamp to embed)  
 
https://youtu.be/ZrlaFNJ0EmA?t=827
 

@Botch - I made these green chile breakfast enchiladas in the video this morning, and they are delicious.  Give them a try!

Botch

Really?  It looked like way too much cream for me.  I've liked most of his dishes that I've tried, however.  

JohnInCarolina

Botch said:

Really?  It looked like way too much cream for me.  I've liked most of his dishes that I've tried, however.  

I for sure used less than he did, but that’s an easy adjustment.

Botch

I didn't get these kind of dishes growing up, in a Norwegian/German household.  I really got into cooking when I was stationed in Albuquerque, and there all enchiladas (even casseroles) were either red- or green-chile based.  
 
I was thinking about this a few weeks ago.  Two of my favorite dishes Mom cooked were not from her/Dad's heritage, but recipes she'd picked up (probably from Ladies Home Journal).  
One of them was "Chicken Mexicana", baked chicken parts in a dish, covered with a crust of melted cheese and crushed Dorito chips; don't know what the binder was but I'm betting Campbell's Mushroom Soup.  Loved the spiciness and melted cheese, although it wasn't authentic to anything.  
Same with "Spanish Pork Chops".  1/2" pork chops, buried in Minute Rice mixed with tomato juice, and some chopped celery (Mom put celery into everything, including Jello salad).  The best part of Spanish Pork Chops was the crusty rice at the bottom/sides of the glass bowl, dang that was delicious.  It wasn't until I and my coworkers had a group supper at a Spanish restaurant in NJ (I was a shiny new 2nd Lieutenant), and we split up an authentic Paella  (with its characteristic socarrat) that I understood.  
 
Joining the Air Force was probably the best thing that ever happened to me, in many ways.  

JohnInCarolina

Botch said:

I didn't get these kind of dishes growing up, in a Norwegian/German household.  I really got into cooking when I was stationed in Albuquerque, and there all enchiladas (even casseroles) were either red- or green-chile based.  
 
I was thinking about this a few weeks ago.  Two of my favorite dishes Mom cooked were not from her/Dad's heritage, but recipes she'd picked up (probably from Ladies Home Journal).  
One of them was "Chicken Mexicana", baked chicken parts in a dish, covered with a crust of melted cheese and crushed Dorito chips; don't know what the binder was but I'm betting Campbell's Mushroom Soup.  Loved the spiciness and melted cheese, although it wasn't authentic to anything.  
Same with "Spanish Pork Chops".  1/2" pork chops, buried in Minute Rice mixed with tomato juice, and some chopped celery (Mom put celery into everything, including Jello salad).  The best part of Spanish Pork Chops was the crusty rice at the bottom/sides of the glass bowl, dang that was delicious.  It wasn't until I and my coworkers had a group supper at a Spanish restaurant in NJ (I was a shiny new 2nd Lieutenant), and we split up an authentic Paella  (with its characteristic socarrat) that I understood.  
 
Joining the Air Force was probably the best thing that ever happened to me, in many ways.  

Comfort food, mom style.  

Give this dish a shot:

https://us.gozney.com/blogs/recipes/broccoli-chicken-cheddar-and-curry-casserole

I've made it.  It's really good.  And not terrible for you, actually.

fishlessman

Botch said:

I didn't get these kind of dishes growing up, in a Norwegian/German household.  I really got into cooking when I was stationed in Albuquerque, and there all enchiladas (even casseroles) were either red- or green-chile based.  
 
I was thinking about this a few weeks ago.  Two of my favorite dishes Mom cooked were not from her/Dad's heritage, but recipes she'd picked up (probably from Ladies Home Journal).  
One of them was "Chicken Mexicana", baked chicken parts in a dish, covered with a crust of melted cheese and crushed Dorito chips; don't know what the binder was but I'm betting Campbell's Mushroom Soup.  Loved the spiciness and melted cheese, although it wasn't authentic to anything.  
Same with "Spanish Pork Chops".  1/2" pork chops, buried in Minute Rice mixed with tomato juice, and some chopped celery (Mom put celery into everything, including Jello salad).  The best part of Spanish Pork Chops was the crusty rice at the bottom/sides of the glass bowl, dang that was delicious.  It wasn't until I and my coworkers had a group supper at a Spanish restaurant in NJ (I was a shiny new 2nd Lieutenant), and we split up an authentic Paella  (with its characteristic socarrat) that I understood.  
 
Joining the Air Force was probably the best thing that ever happened to me, in many ways.  

my mom was not a cook when you mentioned campbells soup i googled her best dinner, chicken broccoli divan, right off the can of campbells label LOL