This evening we remade the chili from yesterday, minus the black beans, steak and ridiculous amount of chipotle peppers, and with chicken, pasta and cheddar. The chili and pasta were mixed together with grated cheese on top and put under the broiler for a few minutes until the cheese turned golden. Bob’s your uncle; Chipotle Chicken Chili Mac.
It was good, tasty, hearty fare and excellent winter food. Overall, we probably preferred the chili made with beef, but liked it better served with pasta. Therefore, we’d recommend a hybrid of the two dinners. There are mountains of it to deal with, in conjunction with the mountains from yesterday. The whole “no leftovers” part of Rachael Ray’s mission seems a little problematic given the enormous portion sizes. We currently half the recipes, to bring the servings down to two, but we may consider quartering the ingredients and sharing one portion in future. Tomorrow, we’ll be making Sirloin Burgers with Gorgonzola Cheese and Mediterranean Slaw. A quick review of the recipe revealed that we have to get the food processor out to make the salad dressing. That sounds a bit much like hard work.
In other news, we’re still waiting for the picture uploading issue to be resolved. Apparently there should be progress by tomorrow morning, if not I get to call back our webhost and give them my daily dose of grump. We’ll upload photographs as soon as possible, if for no other reason than to prove we’re not taking this opportunity to cheat and just eat baked potato with cheese and beans. Mmm, canteen food.