Let me start by saying the machaca was awesome! Derek took some to work for a pot luck, and he said it got lots of compliments. He might just be saying that, but I thought it was pretty freaking good.
I had to drink a cup of the hot, spicy broth by itself, it was so good. I saved all the broth for another time (soup, maybe?). We've had machaca enchiladas, machaca chimichangas, machaca nachos...and there's still some in the freezer!
Here's a pic of the chimichangas. I used the method, not necessarily the ingredients.
This recipe for chicken scaloppine with lemon glaze was the best thing I've made in a loooong time. All three of us thought it was delicious. The lemon flavor was just right. Only wish it would have made more! We will definitely have this again soon.
The cauliflower is just a recipe in my head. It's some cauliflower (or broccoli), tossed with a little olive oil to coat, and some S&P. Bake it in a 400F oven for about 15 minutes, shaking it around once during that time. After about 15 minutes, take the pan out of the oven and sprinkle a (generous) amount of parmesan cheese on the cauliflower. Then return it to the oven for another 5 minutes or so, until the cheese has crusted over the cauliflower (okay, that sounds gross, but you know what I mean). Then eat it. Make sure you eat the little bits of cheese in the bottom of the pan, too. They're the best part.
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