I started out this week with a loss, of sorts. I spent the weekend trying to teach myself how to make Mexican Gorditas. I wasn’t very successful at trying a number of recipes from web cooking sites. I tried my old trick of taking bits and pieces from several of those recipes and combining them into one with mixed results. I finally managed to come up with a recipe I could live with, but even that one isn’t up to my standards and needs work. Frankly, I just got tired of trying.

If you decide to make gorditas, you have to stuff them with something. Grilled Chicken Fajitas were my choice on Sunday.  Normally, we grill those fajitas on a charcoal grill, but this Sunday it rained cats and dogs all day.  Grilling outside was not an option.  I pulled out my largest iron skillet instead and that worked just fine.  I did add a little hickory smoke salt seasoning to the marinade in an effort to add some grilled flavor.  Bottled liquid smoke seasoning would work too.

As a side dish, we had Spicy Brown Rice Pilaf. That dish is so simple to prepare, but tastes like it was a lot of work. I love recipes like that!
Tuesday the Mexican theme continued with Chiles Rellenos Casserole, another favorite of mine. The leftover pilaf didn’t go to waste, either.

I think the big win for the week was my attempt at Shrimp and Sausage Creole. It was saucy and spicy and just plain delicious. It’s another one of those dishes that is deceptively easy and yet company worthy. A small quantity of shrimp goes a long way, and andouille sausage really ups the Cajun factor. Once hard to find, andouilli sausage is usually in the same refrigerated case as hot dogs and other smoked sausages. Just one link is all you need to add that Cajun kick,so  freeze the rest for the next time.  I use it in Shrimp and Grits as well.
You’ll win some, and you’ll lose some, so always be thankful for what life gives you.