Dream Dinners Review--Test Recipe Red Chili Pork with Confetti Corn Bread (Southwest Pulled Pork w/Confetti Cornbread)
I'm slacking on blogging this week. I'm blaming my sinuses, since I've had a sinus infection and have been pretty much down for the count since Monday evening. Through it all though, Mac has expected that I cook dinner. Well, perhaps expected is too strong of a word. Requested, maybe?
I'd already planned on trying my latest Dream Dinners Test Recipe, which was Red Chili Pork with Confetti Corn Bread on Monday, and Monday night, it was really all the more I could do. It was incredibly simple! Preheat the oven, bake covered from frozen for 1 hour, 15 minutes, remove the lid, bake for another 10-15 minutes, and serve. I took care of getting removing the lid, and then when it was ready, Mac took care of dishing it out, and served it to me in bed. Yes, I was that miserable that I didn't even get out of bed to eat dinner.
It had a nice spice to it, and a very nice flavor. The cornbread was a nice touch, and was cooked through, but not dry. I really, really enjoyed this meal, and it was great comfort food! I'm really hoping to see this on the menu in a few months, as between the ease in preparing it at home, the flavor, and the unique spin on chili, I'd love to have this pretty regularly. I'd probably order a few extra servings of it each time it's on the menu, especially during winter months, as it would be great for a nice, hot meal on a wintry night!
ETA: From what I can tell, this is the March Southwest Pulled Pork with Confetti Cornbread.
I'd already planned on trying my latest Dream Dinners Test Recipe, which was Red Chili Pork with Confetti Corn Bread on Monday, and Monday night, it was really all the more I could do. It was incredibly simple! Preheat the oven, bake covered from frozen for 1 hour, 15 minutes, remove the lid, bake for another 10-15 minutes, and serve. I took care of getting removing the lid, and then when it was ready, Mac took care of dishing it out, and served it to me in bed. Yes, I was that miserable that I didn't even get out of bed to eat dinner.
It had a nice spice to it, and a very nice flavor. The cornbread was a nice touch, and was cooked through, but not dry. I really, really enjoyed this meal, and it was great comfort food! I'm really hoping to see this on the menu in a few months, as between the ease in preparing it at home, the flavor, and the unique spin on chili, I'd love to have this pretty regularly. I'd probably order a few extra servings of it each time it's on the menu, especially during winter months, as it would be great for a nice, hot meal on a wintry night!
ETA: From what I can tell, this is the March Southwest Pulled Pork with Confetti Cornbread.
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