Posted on 04/05/2019 4:44:31 PM PDT by Jamestown1630
In recent years a lot of Peruvian Chicken restaurants have sprung up in my area. I haven’t eaten at one yet - whenever we’ve encountered one and thought to try it out, the places have always been very crowded with long waiting lines; but I wanted to know what the buzz was about.
I found this recipe on one of my favorite food websites – Dot2Trot’s 'Low Carb Living' site; and it looks fabulous. Most recipes I’ve seen for this don’t seem much different from Dot’s, so I think it is a more-or-less naturally low-carb recipe, and Dot says that she adapted hers from the book ‘Nom Nom Paleo’, by Michelle Tan. I'm thinking that the sauce really makes this dish, so don't leave it out! (Dot’s is a great site and YouTube channel for anyone interested in low-carb cooking):
https://www.youtube.com/watch?v=xTu05ShYjbo
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A little closer to our borders, in Cuba, we find the braised beef dish ‘Ropa Vieja’, which translates to ‘old clothes’, because the dish ends up looking like torn rags. My husband has made this several times, always wonderful, and Chef John’s of ‘Food Wishes’ is the recipe that we use. (My husband likes this especially for all of the different flavors that come together magically, with none really outstanding and drowning the others):
https://foodwishes.blogspot.com/2019/03/ropa-vieja-cuban-beef-back-off-marie.html
-JT
It says on the package of dried that they must be heated in stock/sherry/water to a certain degree. Mushrooms are delicious but a pain in the ass, sometimes!
A pain....but having the dried mushrooms in your kitchen cabinet is great.......can make a bevy of dishes in a jif.
I used to buy them for a song at my local HMart. Where I am now, I’m much more limited for some reason. They are a definite kitchen staple!
Second time now buying it from Kroger....the Land o Lakes European style creamy butter. Worth the extra money & it is addictive!
If I lived close by I would treat you to shrimp & grits.....pices of bacon,a little garlic, heavy cream, cheese & some scallions. If the right person makes it you will be in heaven. And I don’t even like grits. They remind me too much of the cream of wheat my mom would make us eat on cold days.our napkins consumed lots of that evil brew.......
I just saw this on Pinterest. Looks delicious and fun recipe to try for a weekend breakfast: Hash Browns Made in the Waffle Iron
Waffled Hash Browns
This is one of those recipes where the outcome turned out to be a super exciting and delightful surprise! I’m just going to state it right up front: Hash Browns made in the waffle iron are the way to go, People! SO DARN GOOD.E
INGREDIENTS:
1 russet (baking) potato, about 10-ounces, peeled and shredded
1/2 teaspoon finely chopped fresh rosemary (or 1 teaspoon dried)
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon unsalted butter, melted
grated cheese, sour cream, bacon or ketchup (for serving)
DIRECTIONS:
1. Preheat the waffle iron on medium.
2. Squeeze the shredded potato with a towel until it’s as dry as you can manage (excess liquid is the enemy of crispiness; your potatoes will steam if they aren’t dried well.)
3. In a mixing bowl, combine the shredded potato, rosemary, salt, and pepper.
4. With a silicone brush, spread the butter on both sides of the waffle iron.
5. Pile the shredded potatoes into the waffle iron- overstuff the waffle iron a bit- and close the lid. (The pressure of the lid will compress the potatoes and help them emerge as a cohesive waffled unit.)
6. After 2 minutes, press down a bit on the lid to further compress the potatoes. (Careful: The lid maybe hot.) Check the potatoes after 10 minutes. They should be just starting to turn golden brown in places.
7. When the potatoes are golden brown throughout, 1 to 2 minutes more, carefully remove them from the waffle iron. Serve with grated cheese, sour cream and/or ketchup. I added bacon too!
SOURCE: RecipeGirl.com (Reprinted with permission from the Workman
LOL! I’ve always loved grits - with lots of butter, salt and PEPPER.
(Hopefully, we will meet someday :-)
Ha!
Yes, hash browns cooked in the waffle iron are pretty good.
I like to do grilled cheese sammies in there too.
When cooking whole chicken, I cut off the raw wings and freeze them. Eventually, there are enough to make a batch of hot wings. Wing parts are way too expensive to purchase so why not scalvage them off a whole chicken since hardly anyone likes to eat them except as hot wings.
We like hatch peppers but they’re much less mild than jalapenos.
Asparagus Lasagna
The basic technique is really easy. The recipe contributor suggests using egg roll wrappers which has the same fine, silky texture
as very fine homemade pasta in this dish. And you add them directly to the baking dish,
no pre-boiling necessary, saving considerable time and effort.
CHEF TIPS sauté the asparagus tips in butter before adding for a richer dish. And the dish will be even more savory if you like by allowing the asparagus purée to insaporire in a soffritto of butter and shallots before folding in a bit of béchamel. Instead of asparagus purée, sauté both tips and stems in butter w/ minced a shallots. Then layer over the béchamel. Add bits of soft cheese like a fontina or bel paese, and/or shredded prosciutto along with the asparagus tips.
This would be great with cheese and prosciutto and excellent asparagus. Almost an unstructured quiche.
I buy the Kerry Gold butter - very good. Try the Land o Lakes unsweetened whipped cream.
I love the recipe——b/c it lends itself to so many variations.....and you can literally throw it together in minutes.
We used jalapenos in the sauce; I’m trying to figure out other uses for that sauce, it’s very good.
Husband saves the backs when he breaks down a chicken, and wing tips, too.
I’ve always wanted to try the Kerry gold. I guess I have to now, to honor you for being a southerner ; ) And the food is soooo good! Going to definitely try the L o L whipped cream.
Yes, I’m now a complete southerner and now spurn my Yankee origins.
I can’t tell you how good those sound. My mouth is watering. I love the waffle house scattered/smothered extra crispy hash browns.
Grasshopper Poke Cake
Ing Duncan Hines chocolate cake mix + water, oil, eggs as listed on the box 14.5 oz can sweet/cond/milk 12.8 oz jar Hershey's Special Hot Fudge Sauce 10 oz package Keebler Fudge Mint Cookies (or G/S Thin Mints in season) 16 oz cool whip (can use lite) Duncan Hines Mint flavor packet cup Andes Mint chips
METHOD Prepare and bake cake mix in 9x13 baking dish. Cool completely. W/ bottom of a wooden spoon poke holes evenly across entire cake (about 20 holes). Pour can of sweetened condensed milk over, filling the poke holes.
Crumble half of the fudge mint cookies into heated hot fudge sauce and mix. Spread the cookie/fudge sauce over the cake.
FINAL whisk together the mint packet (or use mint extract) the cool whip. Spread over the fudge layer.
Crumble rest cookie crumbs over cool whip. Sprinkle Andes Mint chips over top.
Refrigerate and chill 4-24 hours (overnight is best). Cut and serve 12-15.
I suspect that you were always a little bit Southern...
My Irish NYC ancestors were Copperheads!
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