If your using Texas toast you don’t really need to stuff the bread. But you want to spread your favorite cream cheese mix on a slice of bread and place the other slice on top. Dip in your egg mixture then lightly fry on each side until lightly browned on each side. The
Tonight I thought I would give baked chicken and potatoes a make over. Preheating the oven at 400 degrees. I won’t be putting exact measurements because I feel if it depends on your taste not mine, on how seasoned you want your food. I peeled some red potatoes and took my time slicing them thinly by hand ( you can use a mandolin), layered them at the bottom of an oiled pan. Seasoned with salt and pepper, chopped some red onion and sprinkled it on top.
For the chicken I seasoned them with salt, pepper, the spicy tomato salsa, and taco seasoning from the previous post a few weeks ago. Placing the chicken on top of the potatoes and cook in the oven for 2 hours until the skin on the chicken is crisp.
Served with some steamed vegetables this was a great dinner. Tomorrow leftovers will become soup.
Are you like me? A person who hates leftovers that taste exactly the same as the day you cooked it? Try give it a makeover. We had a few leftover rib tips from a barbecue over the weekend so I decided to take the meat off the bone and make tacos. Instead of buying the packages of ready made seasonings packed with too much salt, make your own, it’s so easy.
Shredded rib meat
Smoked paprika (optional)
(if you prefer you can add onion powder and garlic powder)
Spicy tomato sauce(canned or fresh):
Roasted hot peppers (I used two serronoes and one jalapeño)
*blend well in food processor. Can last in the fridge for a week or two. Or place in ice cube trays and freeze until ready to use.
Canola oil or olive oil
Heat oil in skillet on medium heat. Add the meat, seasoning and stir until meat is covered. Add the tomato sauce stir then let it simmer until thickened.
Serve on your favorite tortilla, garnish with red onions, peppers and cilantro.
Well since no one could guess what my new recipe was for that nobody wanted to the secret is is sauce is made from roasted red pepper.
I sautéed some garlic and onion with the jarred roasted red peppers in olive oil. Then pureed them in a food processor and back into the pan with some Italian seasoning, a bit of salt and pepper. I added a couple of tablespoons of chicken broth for an extra flavor but you could use vegetable broth or just leave it out. So after letting the sauce simmer and reduce until it was thickened I spread it on a tortilla with some fresh mozzarella cheese, put it in the toaster oven until the cheese melted and browned. So if your sick of tomato sauce try roasted red pepper or if your adventurous add ricotta or cream for a new flavorful sauce.
1/3 cup of almond milk or regular milk
2 tablespoons of sugar
1 teaspoon raspberry flavoring
2 or 4 slices of your favorite bread
Mix first four ingredients in a shallow dish or bowl. Heat oil or butter in a pan on medium heat. Dip the slice of bread in egg mixture covering both sides, then put in pan cooking for 3 or 4 minutes or until sides have slightly browned. Continue until egg mixture is gone. May freeze leftover french toast.
2 cups of water
1 cup of sugar
1 cup of frozen or fresh raspberries
1 tablespoon of cornstarch
In a saucepan boil water, sugar, and raspberries. When water is boiling, use a ladle to pour some of liquid into a cup or bowl then add cornstarch. Mix until cornstarch is completely dissolved and add to saucepan. Cook until thickened. Ladle over pancakes, french toast, or ice cream.
One of my friends I went to school with actually gave me the idea for this recipe so I named this after her. Since she asked me, I had been craving a this dish.
1 bag of thawed peeled and deveined shrimp
1/3 cup of chopped red onion
1 clove of chopped garlic
1/3 cup of bell pepper
1 minced Serrano chile (optional)
1/2 tsp of cumin
1/2 tsp of paprika
1/2 chile powder
Toss the shrimp in the seasonings and let it sit. Heat oil on medium heat and cook onions until translucent, add peppers, chile and garlic. When the garlic is slightly brown around the edges add the shrimp. Cook the shrimp until they begin to curl and no longer pink. Heat tortillas in another skillet or a toaster over. If you like you can add coleslaw to your tacos but since I’m not a coleslaw person I didn’t. Place the shrimp on your tortilla and place cilantro on top, or if you prefer after you turn off the heat on the shrimp add the cilantro and mix it in the shrimp.
Another great idea from my aunt is to mix this with pea pods or some other veggies but if your not into tacos you can serve this on rice.
If you’re like me and love spicy foods you’ll love this recipe. You can use your favorite hot sauce, I used some sriracha for this and a lot of it. You can use your favorite hot sauce or barbeque sauce if you prefer. I took a few large chicken breast, cut them into tenders, put them in a bowl, seasoned them with salt and pepper then added a lot of sriracha and then let it sit for a few hours to adsorb the flavor of the sauce.
4 large or medium chicken breast cut into strips
1/2 cup (or more if your really bold) of sriracha or other hot sauce
1 1/2 cup of flour
Place chicken in a bowl or container with a lid, season a bit with salt and pepper then add the hot sauce, mix and let it sit in the fridge for a an hour or more. Take the chicken out at least 30 minutes before cooking. Preheat your oven to 350. Place foil on a baking sheet (and add a cooking rack if you have one) spray with cooking spray. Dredge your chicken strips in the flour. (If you like you can season your flour if you prefer, I did with salt, pepper, granulated onion and garlic) Place your chicken on your baking sheet and spray with cooking spray to help it crisp. (If you don’t have cooking spray drizzle with oil).
Bake for 25 to 30 minutes until the the chicken is cooked through and the outside is nice and crispy.
If your chicken is too spicy for you or your friends you could serve with ranch dressing, or mashed sweet potatoes.
Just learned something really cool. I’m not a big fan of coconut but it taste ok in some dishes. Recently I discovered you can make your own coconut milk at home. My aunt has a small jar of coconut cream concentrate that she uses for her oatmeal in the morning. First off you may want to place your jar in hot (not boiling) water, otherwise you will end up bending or breaking a spoon to get the cream, so to liquify it let it sit in the hot water. Add a teaspoon or two to an 8 ounces of water and stir. I put mine in a jar and shook but that’s just me. And ta-da! You have coconut milk!