Posted on 10/03/2017 4:45:44 PM PDT by Jamestown1630
Coxhinas are little chicken croquettes and a very popular street food in Brazil. The chicken is poached, shredded and mixed with cream cheese and various seasonings, wrapped in dough, and then deep fried. The poaching broth is reserved to make the dough, which is sometimes made partly from mashed potatoes. They're supposed to resemble a chicken leg, but most look more like pears, to me; you can shape them any way you like. Here is a basic recipe, and then some links to videos showing variations. The 'Food Busker' has a way with them that looks especially flavorful:
https://www.thespruce.com/coxinha-brazilian-chicken-croquettes-3029668
https://www.youtube.com/watch?v=RMtQhqDHD-M
https://www.youtube.com/watch?v=54K-Ub4QHbA
For your Hallowe’en, Betty Crocker has these cute ‘Owl Brownies’:
https://www.bettycrocker.com/recipes/frosted-owl-brownies/dc6c2966-4b9b-46fb-abd8-81849cea1b7d
When you work (and play) all day with words and language, it is restful and rejuvenating to leave it all for a while, and engage the visual arts, or music. My husband has recently become interested in handpan drums, and we found this amazing woman, Yuki Koshimoto, playing the Hang:
https://www.youtube.com/watch?v=yYF415wnZ0w
If your back problems are muscle-related, try an herb called scullcap. It’s a natural muscle relaxer, good for cramps, spasm, knots, and RLS.
No-Cook Fig Ice Cream
METHOD Whisk in 2 qt pitcher 14 oz can sweet/cond/milk, 5 oz can
evap/milk, 2 tb sugar, 2 tea vanilla, 2 c whole milk. Cover/chill 30 min.
Pour into qt container electric ice-cream maker; freeze as per mfg; then
hold in freezer container 15 min.
FINAL Stir in combined 2 c coarse-chp peeled fresh figs, 1/4 c l/juice, 2 tb
sugar, 2 tea chp fresh mint. Freeze firm in airtight container 1-1 1/2 hours.
Thank you all. I had planned major ‘KonMari’ and purging of my packrat house - had gotten everything out of my biggest closet, when the back went South. But I managed to fill several bags of *stuff* for Goodwill, and several more for the dumpster - so it wasn’t a total loss ;-)
Will look into Scullcap, Ellendra; thanks for the tip.
I combined your ideas and made owl croquettes! It was a hoot! Hope your feeling better.
That’s art!
LOL!
Made this for a Southern dinner last week. Everyone liked it.
http://12tomatoes.com/sugar-cream-pie/
Halloween treats here. I plan to make some this year for the trick and treaters.
https://food52.com/contests/178-your-best-halloween-treat
This looks like a great recipe. I am going to try it tonight.
http://www.acozykitchen.com/harissa-chicken-fluffy-couscous/
My sourdough adventures started some 53 years ago when I was stationed in California. I bought a starter and book “Sourdough Jack’s Cookery” in San Francisco. To say that my first attempts were a disaster would be kind. The book is available online as are various strains of dried starter-I use the San Francisco strain. My current starter has been going since about 1974. To get a more sour taste, the starter is combined with most of the recipe ingredients: flour, water, sugar and salt, 6-12 or more hours before you plan to bake. The longer it sits the more sour the flavor. When ready to bake add the rest of your ingredients, stir, knead, shape, allow to rise until double and then bake.
If you would like the complete recipe I use mail me.
You almost hate to eat the food in a Japanese restaurant.....it’s so artfully presented.
But its so good, you “force” yourself to eat.
Hope you are feeling better soon. I’ve been doing a clean out since the spring. Made many trips to Goodwill and to a local thrift donation center and store. It feels good. have a bit more to go and I will really have some room to work without things piling up. You call it KonMari, I call it - I’m in a sh!tcanning mood.
Hope you are feeling better soon. I’ve been doing a clean out since the spring. Made many trips to Goodwill and to a local thrift donation center and store. It feels good. have a bit more to go and I will really have some room to work without things piling up. You call it KonMari, I call it - I’m in a sh!tcanning mood.
Found this:
Google books - lime pear salad
I like it just the way I decided to do it, chunks of pears and doesn't need any whip cream imo. They also puree the pears and use the smaller pack of jello which might cut the intensity of the lime flavor. If I did that, I might use a packet of unflavored gelatin as I like a nice, firm jello but not like knox blocks.
I sure had to whisk for awhile though to get it smooth enough to suit me, always used my mixer before.
Tucson Vegetable Wrap
METHOD Layer on 10" flavored flour tortilla, combined tb ea sour
cream/salsa, 1/4 cup shredded Pepper Jack, 2 slices tomato, 1/4 cup ea
cilantro leaves, shredded spinach or lettuce leaves, shredded carrots.
Fold in both sides; roll up tightly. Grill or not. Cut in half. SERVE.
That sounds tasty! My attention span is...probably not the best for keeping up with a sourdough starter. :) When I have spare time, I’ve been making pizza dough in the bread machine and freezing them for later consumption. They defrost in five minutes, and there is nothing like having a margherita pizza RIGHT the way I want it right WHEN I want it.
At least, until the frost hits and I go into my yearly basil deprivation...
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