Cheesy, melty & spicy jalisco enchiladas (viewer submission) sam the cooking guy
video description
ginger and garlic paste ( prep first )
8-9 Garlic gloves and same amount of Ginger, paste it: about 1 cup ( with 2tbsp water )
paste means ( food processor )
1. 5 to 2, pounds of chicken ( breast ) approx 1 inch squares.
1st Marinade:
2 tbsp fresh squeezed lemon juice
3 tsp Kashmir chili powder ( chili powder )
3 tbsp ginger garlic paste
2 tsp kosher salt
let it rest for 1 hr.
2nd Marinade:
1/4 cup mustard oil (olive oil)
saute
2 tbsp ginger garlic paste
1 tsp turmeric powder
2 tsp garam masala
cool down. and add to the chicken with
3/4 cup plain yogurt
marinating overnight.
saute the chicken in the pan with avocado oil. when done reserve. ( drop oil leftover in the gravy )
Gravy prep:
2 small or medium purple onions: paste it adding 1 tbsp water ( food processor )
3 medium sized chopped tomatoes: paste them with
2 green chili pepper. ( food processor )
Spices prep in a bowl:
1/2 tbsp turmeric
2 tbsp red chili powder
1 1/2 tbsp coriander powder
1 tbsp salt
1 tbsp cumin
1 tbsp garam masala
making the Gravy:
1 cup oil
2. 5 - 3 tbsp ginger garlic paste
Saute.
Onions paste
Tomatoes and chili paste, saute for a few min.
( add the spices bowl prep )
simmer for awhile
250 g Greek yogurt
1 tbsp white pepper powder
150 ml Half and half cream
50 g butter
add water and a bit of oil if needed ( less thick.
1/2 cup fresh coriander leaves
add
1. 5 kg chicken ( pre-cook saute in the pan )
mix and simmer 5 to 10 min
when ready add
1 cup fresh coriander leaves
Garlic Flatbread ( naan ish ):
2 tsp active dry yeast
1 tsp sugar
1/2 cup lukewarm water
wait 10 min till the yeast bubble, . add.
1 large egg
1/3 cup avocado oil
1/4 cup plain yogurt
2 1/3 cups all-purpose flour
1 tsp salt
mix,
knead the dough 5 min
back in the bowl,
under a damp cloth for a hour or two warm temp,
divide by 8, pin roll them flat, in a very hot pan, ( Evo ) cook them 2 min each side. garlic butter them.
Garlic Butter:
3/4 stick unsalted butter
5 cloves minced garlic
3/4 cup chopped cilantro
1/2 tsp salt
good luck. and thx in advance for some knife\n
Date: 2024-03-15
Related videos
Comments and reviews: 19
garyholland9781
March: Chicken Enchilada Soup
Dishes: Large Soup pot, medium pot for the protein & broth
Protein - Chicken Breast, Boneless, Skinless, simmered in chicken broth until mostly cooked. Pull from the broth (saving the broth, and shred. Reintroduce to the final pot along with broth as needed.
Spices - Cumin, Onion Powder, Garlic Powder, Chili Powder, Cayenne Pepper, Smoked Paprika, taco seasoning, Souza seasoning, black pepper.
Add-ins - frozen or grilled corn, black beans, black olives, 2 chopped / diced onions, 2 cans green chilies, 2 de-seeded and diced jalapenos, 1 can of rotel diced tomatoes.
Sauce-Add-ins - Cream cheese, Sour Cream, Tabasco Sauce, Cholula Hot sauce. 2 large cans of enchilada sauce ( our favorite is Rosaritas.
Prepare the protein in a separate pot / pan, once again, be sure to save the broth.
Into the main soup pot, place non-sauce add-ins first and start a gentle simmer to get the onions and chilis sweating and start the flavor-mixing process. Lower the heat down to medium-Low and add in the enchilada sauce. Add spices and stir. Add tabasco sauce and Cholula hot sauce and stir. Adjust the spice levels of the chili powder, cayenne, cumin, and taco seasoning to point it's got a serious bite. This is when we temper with the cream cheese ( about half a package/bar ) and sour cream to temper it to desired spice level.
Reintroduce the chicken to the main soup pot and add broth to desired amount. Readjust spice level intensity if desired.
Remain on medium-Low heat for about an hour, stirring about every 5 minutes to keep the bottom from scorching. This requires patience, but allows all those flavors to mix and mingle together. Over time, this will likely lead to a very gentle boil.
Serve with fresh cilantro, sour cream, and shredded cheese. You can also crush tortilla chips over the top for an added texture.
reply
March: Chicken Enchilada Soup
Dishes: Large Soup pot, medium pot for the protein & broth
Protein - Chicken Breast, Boneless, Skinless, simmered in chicken broth until mostly cooked. Pull from the broth (saving the broth, and shred. Reintroduce to the final pot along with broth as needed.
Spices - Cumin, Onion Powder, Garlic Powder, Chili Powder, Cayenne Pepper, Smoked Paprika, taco seasoning, Souza seasoning, black pepper.
Add-ins - frozen or grilled corn, black beans, black olives, 2 chopped / diced onions, 2 cans green chilies, 2 de-seeded and diced jalapenos, 1 can of rotel diced tomatoes.
Sauce-Add-ins - Cream cheese, Sour Cream, Tabasco Sauce, Cholula Hot sauce. 2 large cans of enchilada sauce ( our favorite is Rosaritas.
Prepare the protein in a separate pot / pan, once again, be sure to save the broth.
Into the main soup pot, place non-sauce add-ins first and start a gentle simmer to get the onions and chilis sweating and start the flavor-mixing process. Lower the heat down to medium-Low and add in the enchilada sauce. Add spices and stir. Add tabasco sauce and Cholula hot sauce and stir. Adjust the spice levels of the chili powder, cayenne, cumin, and taco seasoning to point it's got a serious bite. This is when we temper with the cream cheese ( about half a package/bar ) and sour cream to temper it to desired spice level.
Reintroduce the chicken to the main soup pot and add broth to desired amount. Readjust spice level intensity if desired.
Remain on medium-Low heat for about an hour, stirring about every 5 minutes to keep the bottom from scorching. This requires patience, but allows all those flavors to mix and mingle together. Over time, this will likely lead to a very gentle boil.
Serve with fresh cilantro, sour cream, and shredded cheese. You can also crush tortilla chips over the top for an added texture.
reply
sam_cooking
March: SHRIMP DIP
2 8-oz packages Philadelphia Brand cream cheese, softened
1/2 cup Hellmann’s / Best Foods mayonnaise (I often use a little bit more)
5 to 6 tbsp Heinz Chili Sauce (or Sam’s favorite chili sauceHomade brand perhaps )
3 to 4 tsp Fresh lemon juice, plus the zest of half the lemon
1/4 to 1/3 Large yellow onion, pulverized in a food processor
1 to 2 tbsp Lea & Perrins Worcestershire sauce or better yet, Bear & Burton's Fireshire Sauce
(To taste) Huy Fong Foods Sriracha Hot Chili Sauce, to taste (don’t leave this out)
1. 75 lbs Peeled & deveined medium shrimp
1. Pulse-chop the shrimp in a food processor into roughly pea-sized pieces. (Do not over-chop; leave pieces for texture)
2. Using a hand mixer on low speed, combine the remaining ingredients in a large bowl. Add the chopped shrimp and mix very well.
3. Refrigerate overnight for best flavor. If necessary, loosen the dip with a little more chili sauce. Adjust any of the other ingredients, including salt, to your taste.
4. Serve with Ritz or Townhouse crackers, Ruffles brand ridged potato chips, or spread it on your favorite toasted bagel.
I tried making this recipe with Kewpie mayonnaise and it worked well. Kewpie is a little sweeter than Best Foods / Hellmann’s mayo. (Best Foods is called Hellmann’s east of the Rockies. They are exactly the same product, both owned by Unilever)
I like Kirkland Signature Shrimp Tray with Cocktail Sauce & Lemon. It is the best, most consistent-tasting cooked shrimp I have found. I just pull the tails off and toss the shrimp into my food processor. It is Costco item number 11159 and costs $8. 99 per pound, and generally comes in about 1. 5 to 1. 75 pound packages. Available year round at Costco.
reply
March: SHRIMP DIP
2 8-oz packages Philadelphia Brand cream cheese, softened
1/2 cup Hellmann’s / Best Foods mayonnaise (I often use a little bit more)
5 to 6 tbsp Heinz Chili Sauce (or Sam’s favorite chili sauceHomade brand perhaps )
3 to 4 tsp Fresh lemon juice, plus the zest of half the lemon
1/4 to 1/3 Large yellow onion, pulverized in a food processor
1 to 2 tbsp Lea & Perrins Worcestershire sauce or better yet, Bear & Burton's Fireshire Sauce
(To taste) Huy Fong Foods Sriracha Hot Chili Sauce, to taste (don’t leave this out)
1. 75 lbs Peeled & deveined medium shrimp
1. Pulse-chop the shrimp in a food processor into roughly pea-sized pieces. (Do not over-chop; leave pieces for texture)
2. Using a hand mixer on low speed, combine the remaining ingredients in a large bowl. Add the chopped shrimp and mix very well.
3. Refrigerate overnight for best flavor. If necessary, loosen the dip with a little more chili sauce. Adjust any of the other ingredients, including salt, to your taste.
4. Serve with Ritz or Townhouse crackers, Ruffles brand ridged potato chips, or spread it on your favorite toasted bagel.
I tried making this recipe with Kewpie mayonnaise and it worked well. Kewpie is a little sweeter than Best Foods / Hellmann’s mayo. (Best Foods is called Hellmann’s east of the Rockies. They are exactly the same product, both owned by Unilever)
I like Kirkland Signature Shrimp Tray with Cocktail Sauce & Lemon. It is the best, most consistent-tasting cooked shrimp I have found. I just pull the tails off and toss the shrimp into my food processor. It is Costco item number 11159 and costs $8. 99 per pound, and generally comes in about 1. 5 to 1. 75 pound packages. Available year round at Costco.
reply
itsNAVIS
March:
5 Star French Toast
I usually eye-ball everything, but these measurements should be pretty close.
- Day old bread of choice (I use brioche)
In a bowl, mix:
- 2 whole eggs, 2 egg yolks
- pinch of salt
- couple shakes of Chinese 5 spice (maybe half tablespoon)
- couple drops of vanilla extract
- qtr cup of evaporated milk
- qtr cup of condensed milk
- half cup of regular milk (whole, 1%, 2% - doesn't matter)
- splash of heavy cream (maybe an oz or two, if too loose - optional)
Soak the bread for your desired amount of time (if you like it more wet, soak longer. Butter up a pan and cook on medium til golden.
For the toppings, in a saucepan:
- dice up some fruit (I use peeled apples)
- add 1 tablespoon of granulated sugar (I use coconut palm sugar) per peeled apple
- toss and let sit for 10 mins (apples should've released some water)
- bring saucepan up to a slight boil, turn down heat to simmer (cook til apples soften)
- add splash of Crown Royal Apple (optional)
- turn off heat, add couple tablespoons of butter til smooth consistency (if too thick, add some water)
If you want to go up another level, you can make a quick creme anglaise to drizzle on top (I rarely do this because it's good without it, but it's worth it):
- 2 egg yolks
- 4 tablespoons of sugar
- roughly 1 cup of milk and couple drops of vanilla in a saucepan (bring to a boil)
- mix the egg yolks and sugar in a bowl
- slowly add the milk to the eggs while stirring constantly so the eggs don't curdle
- transfer back into the saucepan and cook on low while constantly stirring until desired thickness
- push thru strainer or hit with immersion blender (to rid of any potential curdles)
reply
March:
5 Star French Toast
I usually eye-ball everything, but these measurements should be pretty close.
- Day old bread of choice (I use brioche)
In a bowl, mix:
- 2 whole eggs, 2 egg yolks
- pinch of salt
- couple shakes of Chinese 5 spice (maybe half tablespoon)
- couple drops of vanilla extract
- qtr cup of evaporated milk
- qtr cup of condensed milk
- half cup of regular milk (whole, 1%, 2% - doesn't matter)
- splash of heavy cream (maybe an oz or two, if too loose - optional)
Soak the bread for your desired amount of time (if you like it more wet, soak longer. Butter up a pan and cook on medium til golden.
For the toppings, in a saucepan:
- dice up some fruit (I use peeled apples)
- add 1 tablespoon of granulated sugar (I use coconut palm sugar) per peeled apple
- toss and let sit for 10 mins (apples should've released some water)
- bring saucepan up to a slight boil, turn down heat to simmer (cook til apples soften)
- add splash of Crown Royal Apple (optional)
- turn off heat, add couple tablespoons of butter til smooth consistency (if too thick, add some water)
If you want to go up another level, you can make a quick creme anglaise to drizzle on top (I rarely do this because it's good without it, but it's worth it):
- 2 egg yolks
- 4 tablespoons of sugar
- roughly 1 cup of milk and couple drops of vanilla in a saucepan (bring to a boil)
- mix the egg yolks and sugar in a bowl
- slowly add the milk to the eggs while stirring constantly so the eggs don't curdle
- transfer back into the saucepan and cook on low while constantly stirring until desired thickness
- push thru strainer or hit with immersion blender (to rid of any potential curdles)
reply
sam_cooking
March:
Ultimate Penne Ala Vodka, my go-to recipe!
1 tbsp olive oil
1 chopped onion (i prefer white)
1 can of crushed tomatoes
1 teaspoon of salt
a pinch of black pepper
a pinch of oregano
a teeny tiny pinch of crushed red pepper
around 5 to 8 little basil leaves
a full stick of butter cut in half
3 cups heavy cream
half a cup of vodka
2 tbsp of corn starch
some prosciutto if u want but not necessary
parmesan cheese (however much u wanna add at the end
add olive oil to a saucepan, heat on high add onions for like 4-6 min until they brown
add crushed tomatoes, salt, black pepper, basil, and oregano and simmer for up to an hour (you can do less but the longer the better)
after about 30-45 of simmering add the prosciutto if u got some.
take out another sauce pan and melt half the butter on medium heat, then add crushed red pepper. then slowly add the vodka and simmer to cook of alc for around 5 to 6 min (don’t smell to check it will burn your nose)
add the heavy cream to the vodka butter mixture
i like to turn the heat up to low medium from simmer and let the mix start to bubble. don’t turn too high or it’ll foam up and overflow
add the heavy cream vodka butter to the tomato sauce that was simmering and mix dat shit up gewd
heat it a bit to let that bubble up to and thicken a little.
Mix corn starch with some water and stir to combine (avoid clumps. This will thicken up the sauce. If not enough, add one more teaspoon and mix. Be patient, sometimes it takes a minute to thicken.
melt the other half stick of butter and mix it into penne then add however much sauce u want. then add however much parm u want
voila!
Calories:
Sauce: 3750 total
reply
March:
Ultimate Penne Ala Vodka, my go-to recipe!
1 tbsp olive oil
1 chopped onion (i prefer white)
1 can of crushed tomatoes
1 teaspoon of salt
a pinch of black pepper
a pinch of oregano
a teeny tiny pinch of crushed red pepper
around 5 to 8 little basil leaves
a full stick of butter cut in half
3 cups heavy cream
half a cup of vodka
2 tbsp of corn starch
some prosciutto if u want but not necessary
parmesan cheese (however much u wanna add at the end
add olive oil to a saucepan, heat on high add onions for like 4-6 min until they brown
add crushed tomatoes, salt, black pepper, basil, and oregano and simmer for up to an hour (you can do less but the longer the better)
after about 30-45 of simmering add the prosciutto if u got some.
take out another sauce pan and melt half the butter on medium heat, then add crushed red pepper. then slowly add the vodka and simmer to cook of alc for around 5 to 6 min (don’t smell to check it will burn your nose)
add the heavy cream to the vodka butter mixture
i like to turn the heat up to low medium from simmer and let the mix start to bubble. don’t turn too high or it’ll foam up and overflow
add the heavy cream vodka butter to the tomato sauce that was simmering and mix dat shit up gewd
heat it a bit to let that bubble up to and thicken a little.
Mix corn starch with some water and stir to combine (avoid clumps. This will thicken up the sauce. If not enough, add one more teaspoon and mix. Be patient, sometimes it takes a minute to thicken.
melt the other half stick of butter and mix it into penne then add however much sauce u want. then add however much parm u want
voila!
Calories:
Sauce: 3750 total
reply
copperb00m
MARCH: Tortang Talong (Filipino Eggplant dish served over rice, usually at breakfast, but can be eaten anytime)
3 Filipino/Chinese Eggplant
2-3 Eggs
BFF Seasoning
1. With a fork, poke holes all over the eggplant.
2. Char eggplant until the outside is kind of burnt and the inside is soft and tender. This adds a bit of a smokey flavor. Either do directly over a fire on your stove or grill, or do in the oven on the broil setting and turn the eggplant every 5 minutes until it is charred all the way around (about 20-25 minutes. After the eggplant is done charring, put the eggplant into a ziploc bag to steam for 5-10 minutes until they have cooled enough to handle. After they have cooled enough to handle, peel the skin off the eggplant. Make sure to leave the top of the eggplant intact. (This makes it easier to flip in the pan later, and is also better for presentation)
3. Crack eggs and season with the BFF in a plate or a pan and beat fully.
4. Take the eggplant and dip into the egg mixture. While in the egg mixture, use a fork to gently flatten the eggplant into a fan shape without going all the way through the eggplant.
5. Fry the eggplant that was dipped into the egg mixture in a pan over medium/high with some oil until golden brown on both sides. About 3ish minutes on each side.
4. Serve over white rice (Jasmine is my favorite) with some banana ketchup or soy sauce with a squeeze of lemon.
Thank you for making your Lumpia video. Filipinos are very proud of their food culture and we love sharing it with everyone.
reply
MARCH: Tortang Talong (Filipino Eggplant dish served over rice, usually at breakfast, but can be eaten anytime)
3 Filipino/Chinese Eggplant
2-3 Eggs
BFF Seasoning
1. With a fork, poke holes all over the eggplant.
2. Char eggplant until the outside is kind of burnt and the inside is soft and tender. This adds a bit of a smokey flavor. Either do directly over a fire on your stove or grill, or do in the oven on the broil setting and turn the eggplant every 5 minutes until it is charred all the way around (about 20-25 minutes. After the eggplant is done charring, put the eggplant into a ziploc bag to steam for 5-10 minutes until they have cooled enough to handle. After they have cooled enough to handle, peel the skin off the eggplant. Make sure to leave the top of the eggplant intact. (This makes it easier to flip in the pan later, and is also better for presentation)
3. Crack eggs and season with the BFF in a plate or a pan and beat fully.
4. Take the eggplant and dip into the egg mixture. While in the egg mixture, use a fork to gently flatten the eggplant into a fan shape without going all the way through the eggplant.
5. Fry the eggplant that was dipped into the egg mixture in a pan over medium/high with some oil until golden brown on both sides. About 3ish minutes on each side.
4. Serve over white rice (Jasmine is my favorite) with some banana ketchup or soy sauce with a squeeze of lemon.
Thank you for making your Lumpia video. Filipinos are very proud of their food culture and we love sharing it with everyone.
reply
StitchJones
March: Cauliflower Parmesan
Shit You Need:
Oven 425
Olive Oil
Onion Powder
Garlic Powder
Fine Sea Salt
Coarse Black Pepper
Dried Basil
Dried Oregano
Full Head of Cauliflower
Good NON-Dark cookie/backing sheet
Red sauce you like
Good mozzerella cheese you like
PREP:
Pre-Heat oven to 425.
Remove usless crap off bottom of Cauliflower so you only have the true bulb.
Cut roughly 1 thick slices from top to bottom. You should end up with Three good slices and two rounded slices due to how it's shaped. And the end of the day, you are look for 5 main slices per head of Cauliflower.
On cookie sheet, do a good thin layer of olive oil and arrange the five slices of Cauliflower. Shake a thin layer of oil over the top of the slices. Sprinkle salt, pepper, onion and garlic powder on top of those slices. Put into oven towards the higher part of the oven. Set for 20minutes.
After 20 minutes, take them out and flip the flat slices, leave the 2 rounded slices alone and shake a little more oil on top of those. For all slices, season with the Basil, Oregano and a bit of garlic powder and black pepper.
Put back into the oven for 12 to 15minutes. Take back out of oven and then put around one to two spoonful's of sauce over the middle of each slice. Then coat with a healthy amount of cheese and sprinkle a little basil on top of cheese. Put back into the oven for 3 to 6 minutes based mainly on how quickly your oven melts and browns the cheese.
reply
March: Cauliflower Parmesan
Shit You Need:
Oven 425
Olive Oil
Onion Powder
Garlic Powder
Fine Sea Salt
Coarse Black Pepper
Dried Basil
Dried Oregano
Full Head of Cauliflower
Good NON-Dark cookie/backing sheet
Red sauce you like
Good mozzerella cheese you like
PREP:
Pre-Heat oven to 425.
Remove usless crap off bottom of Cauliflower so you only have the true bulb.
Cut roughly 1 thick slices from top to bottom. You should end up with Three good slices and two rounded slices due to how it's shaped. And the end of the day, you are look for 5 main slices per head of Cauliflower.
On cookie sheet, do a good thin layer of olive oil and arrange the five slices of Cauliflower. Shake a thin layer of oil over the top of the slices. Sprinkle salt, pepper, onion and garlic powder on top of those slices. Put into oven towards the higher part of the oven. Set for 20minutes.
After 20 minutes, take them out and flip the flat slices, leave the 2 rounded slices alone and shake a little more oil on top of those. For all slices, season with the Basil, Oregano and a bit of garlic powder and black pepper.
Put back into the oven for 12 to 15minutes. Take back out of oven and then put around one to two spoonful's of sauce over the middle of each slice. Then coat with a healthy amount of cheese and sprinkle a little basil on top of cheese. Put back into the oven for 3 to 6 minutes based mainly on how quickly your oven melts and browns the cheese.
reply
sam_cooking
March: Mom’s Shoyu Chicken
Chicken
4-6 chicken thighs (bone in, skin on)
1 cup pineapple juice
1 cup shoyu sauce (aloha brand)
1 cup dark brown sugar
1 tbsp rice vinegar
1 thumb-sized piece of ginger (cut into slices)
5 garlic cloves (whole peeled cloves, crushed)
7 spring onions (cut in half lengthwise)
Sauce
1 Tbsp corn starch
2 Tbsp water
Garnish
Sesame seeds
Add soy sauce, pineapple juice, brown sugar and rice vinegar to a pot and mix. Add trimmed chicken, skin side down and cover in pineapple and aromatics. Cover and marinate for 24 hours if possible. Bring to a light simmer, mostly covered (allow steam to vent) and cook for 10 minutes. Flip chicken, mostly cover and cook 10 more minutes. Remove from heat and let rest in liquid for at least 30 minutes.
To thicken sauce, remove chicken and aromatics and squeeze the juice from the aromatics back into the sauce pan. Save aromatics for topping/snacking. Bring sauce to a light boil. While the sauce is heating, create a slurry by mixing 1 Tbsp cornstarch to 2 Tbsp of water. Slowly stir the slurry into the sauce until the desired thickness is reached. Add a bit of the slurry to the sauce, let it return to a boil and test consistency, then add more slurry as needed.
If desired, cook the chicken under a broiler a few minutes to add color. Place the chicken back into the thickened sauce. Serve with white rice.
reply
March: Mom’s Shoyu Chicken
Chicken
4-6 chicken thighs (bone in, skin on)
1 cup pineapple juice
1 cup shoyu sauce (aloha brand)
1 cup dark brown sugar
1 tbsp rice vinegar
1 thumb-sized piece of ginger (cut into slices)
5 garlic cloves (whole peeled cloves, crushed)
7 spring onions (cut in half lengthwise)
Sauce
1 Tbsp corn starch
2 Tbsp water
Garnish
Sesame seeds
Add soy sauce, pineapple juice, brown sugar and rice vinegar to a pot and mix. Add trimmed chicken, skin side down and cover in pineapple and aromatics. Cover and marinate for 24 hours if possible. Bring to a light simmer, mostly covered (allow steam to vent) and cook for 10 minutes. Flip chicken, mostly cover and cook 10 more minutes. Remove from heat and let rest in liquid for at least 30 minutes.
To thicken sauce, remove chicken and aromatics and squeeze the juice from the aromatics back into the sauce pan. Save aromatics for topping/snacking. Bring sauce to a light boil. While the sauce is heating, create a slurry by mixing 1 Tbsp cornstarch to 2 Tbsp of water. Slowly stir the slurry into the sauce until the desired thickness is reached. Add a bit of the slurry to the sauce, let it return to a boil and test consistency, then add more slurry as needed.
If desired, cook the chicken under a broiler a few minutes to add color. Place the chicken back into the thickened sauce. Serve with white rice.
reply
erpagris1377
March:
Here is a recipe for basmati rice that I make for family get togethers. Always a favorite!
2 cups basmati rice, cooked in beef or chicken broth in insta-pot
2 large onions, cut into medium pieces and sliced very thin, caramelized
1/2 lb or so lean ground beef, browned
3/4 tsp ground cumin
1/4 tsp chili powder
1/2 tsp granulated garlic powder or 2-3 cloves crushed garlic (or more)
1/2 tsp cinnamon
pinch of nutmeg - maybe 1/16 of a tsp
pinch of ground cloves - same
pinch of chili pepper flakes
salt and pepper
rinse rice thoroughly and cook in insta-pot with broth per insta pot instructions
while rice is cooking, slowly cook onions until slightly brown (not crispy, add garlic, 1/2 tsp cumin, cinnamon, nutmeg and cloves. stir for 1 minute and remove from pan and set aside
brown meat, add salt and pepper to taste, 1/4 tsp each of garlic powder, cumin, and chili powder, and a pinch of chili pepper flakes
when meat is done, add rice and onions and mix. add a knob of butter for richness - about a tbsp.
serve with tzatziki (or sour cream with a little ranch mixed in) and diced tomatoes, cucumber, onion, and some chopped lettuce. also works great in a pita or rollup or tortilla
be careful with the cinnamon, nutmeg and cloves, a little goes a long way
enjoy!
Thanks for all of the great videos! Love to find new things to cook.
reply
March:
Here is a recipe for basmati rice that I make for family get togethers. Always a favorite!
2 cups basmati rice, cooked in beef or chicken broth in insta-pot
2 large onions, cut into medium pieces and sliced very thin, caramelized
1/2 lb or so lean ground beef, browned
3/4 tsp ground cumin
1/4 tsp chili powder
1/2 tsp granulated garlic powder or 2-3 cloves crushed garlic (or more)
1/2 tsp cinnamon
pinch of nutmeg - maybe 1/16 of a tsp
pinch of ground cloves - same
pinch of chili pepper flakes
salt and pepper
rinse rice thoroughly and cook in insta-pot with broth per insta pot instructions
while rice is cooking, slowly cook onions until slightly brown (not crispy, add garlic, 1/2 tsp cumin, cinnamon, nutmeg and cloves. stir for 1 minute and remove from pan and set aside
brown meat, add salt and pepper to taste, 1/4 tsp each of garlic powder, cumin, and chili powder, and a pinch of chili pepper flakes
when meat is done, add rice and onions and mix. add a knob of butter for richness - about a tbsp.
serve with tzatziki (or sour cream with a little ranch mixed in) and diced tomatoes, cucumber, onion, and some chopped lettuce. also works great in a pita or rollup or tortilla
be careful with the cinnamon, nutmeg and cloves, a little goes a long way
enjoy!
Thanks for all of the great videos! Love to find new things to cook.
reply
stonerscravings
March: (my birthday month)
Cheeseburger soup
Ingredients
4 small russet potatoes peeled and diced
1 small white or yellow onion chopped
1 cup shredded carrots
1/2 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley
3 cups chicken broth
1 pound lean ground beef
3 Tablespoons butter
1/4 cup all-purpose flour
2 cups milk I use 2%
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package (16 ounces) Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese
Instructions
Place potatoes, onions, carrots, celery, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender.
About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute) Whisk in the milk, salt and pepper. Pour mixture into the crock pot and stir to combine everything.
Add the cubed velveeta cheese or shredded cheese to crock pot. Stir again. Cover with lid and cook another 30 minutes or until cheese is melted.
Serve and enjoy!
reply
March: (my birthday month)
Cheeseburger soup
Ingredients
4 small russet potatoes peeled and diced
1 small white or yellow onion chopped
1 cup shredded carrots
1/2 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley
3 cups chicken broth
1 pound lean ground beef
3 Tablespoons butter
1/4 cup all-purpose flour
2 cups milk I use 2%
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package (16 ounces) Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese
Instructions
Place potatoes, onions, carrots, celery, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender.
About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute) Whisk in the milk, salt and pepper. Pour mixture into the crock pot and stir to combine everything.
Add the cubed velveeta cheese or shredded cheese to crock pot. Stir again. Cover with lid and cook another 30 minutes or until cheese is melted.
Serve and enjoy!
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lorrilangevin7804
March recipe
My husband is Lebanese, here’s a fam favourite. It’s in my head, so I hope you can follow it.
It’s called Hushwee Chicken and Rice
Four chicken breasts or 6 thighs or a rotisserie chicken shredded
2 cups basmati rice
4 3/4 cups chicken broth, 3 3/4 for rice, 1 ish for chicken
About a cup of vermicelli noodles broken into small pieces, toast the noodles in olive oil and butter ( about a tbsp. Of each) until brown add rice toast the rice for about 2-3 mins
Put rice and noodles in a rice cooker with broth, salt to taste and 2 pinches of saffron ( optional but good) actually not optional
Cook
Fry cubed chicken if using raw with 1 diced onion and garlic. about 6-8 garlic cloves: ) in olive oil, salt and pepper to taste
Rotisserie chicken, fry onion and garlic first then add shredded chicken
Season chicken with, 2tsp cinnamon, cumin and all spice. Tsp basil, chilli powder and paprika. Add more spice or less as you like.
Add 1/4 cup lemon juice and about 1 ish cup of chicken broth and simmer for about 8-10 mins ( enough broth to be saucy but not runny)
Chop a big bunch of parsley and add to the chicken just before serving along with a 1/2 cup of toasted pine nuts and/or 1/2 cup toasted sliced almonds.
Serve with pita and tzatziki, fresh chopped cucumber is nice too
Sorry a bit jumbled
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March recipe
My husband is Lebanese, here’s a fam favourite. It’s in my head, so I hope you can follow it.
It’s called Hushwee Chicken and Rice
Four chicken breasts or 6 thighs or a rotisserie chicken shredded
2 cups basmati rice
4 3/4 cups chicken broth, 3 3/4 for rice, 1 ish for chicken
About a cup of vermicelli noodles broken into small pieces, toast the noodles in olive oil and butter ( about a tbsp. Of each) until brown add rice toast the rice for about 2-3 mins
Put rice and noodles in a rice cooker with broth, salt to taste and 2 pinches of saffron ( optional but good) actually not optional
Cook
Fry cubed chicken if using raw with 1 diced onion and garlic. about 6-8 garlic cloves: ) in olive oil, salt and pepper to taste
Rotisserie chicken, fry onion and garlic first then add shredded chicken
Season chicken with, 2tsp cinnamon, cumin and all spice. Tsp basil, chilli powder and paprika. Add more spice or less as you like.
Add 1/4 cup lemon juice and about 1 ish cup of chicken broth and simmer for about 8-10 mins ( enough broth to be saucy but not runny)
Chop a big bunch of parsley and add to the chicken just before serving along with a 1/2 cup of toasted pine nuts and/or 1/2 cup toasted sliced almonds.
Serve with pita and tzatziki, fresh chopped cucumber is nice too
Sorry a bit jumbled
reply
itsNAVIS
March:
5 Star Loco Moco
I usually eye-ball everything, but these measurements should be pretty close.
For the burger, mix:
- 1 lb of ground beef (80/20 or 85/15)
- equal parts of salt, black pepper, garlic powder onion powder (1 tbs)
- split into 4 quarter-lb or 2 half-lb balls
- form balls into a patty shape, pan fry to desired doneness, set aside somewhere warm
For the gravy:
- remove excessive oil if more than 1 tbs
- add 1 tbs of truffle oil
- add diced onions and dice mushrooms (I like shitake)
- cook down until mushrooms are dry and onions are somewhat caramelized
- add salt, black pepper, onion powder (1 tbs)
- add 1 tbs roasted garlic (squeezable bottle)
- add 1 tbs of gochujang paste (optional)
- add couple splashes of Worchestiire sauce
- stir for 1 min, add 2 tbs of flour
- stir for 1 min, add cup of beef broth, bone broth, or water (if water, you'll need to add more salt later)
- bring to boil, then simmer and stir 10-15 min or until thicken
Cook any rice you want, I do Jasmine.
Plating:
- rice form in bowl, set on plate
- patty on top of rice
- egg on top of patty (traditionally with one sunny side up egg, but I do an egg tornado with two beaten eggs)
- gravy ladled on top of egg
- drizzle chili oil
- diced chives
reply
March:
5 Star Loco Moco
I usually eye-ball everything, but these measurements should be pretty close.
For the burger, mix:
- 1 lb of ground beef (80/20 or 85/15)
- equal parts of salt, black pepper, garlic powder onion powder (1 tbs)
- split into 4 quarter-lb or 2 half-lb balls
- form balls into a patty shape, pan fry to desired doneness, set aside somewhere warm
For the gravy:
- remove excessive oil if more than 1 tbs
- add 1 tbs of truffle oil
- add diced onions and dice mushrooms (I like shitake)
- cook down until mushrooms are dry and onions are somewhat caramelized
- add salt, black pepper, onion powder (1 tbs)
- add 1 tbs roasted garlic (squeezable bottle)
- add 1 tbs of gochujang paste (optional)
- add couple splashes of Worchestiire sauce
- stir for 1 min, add 2 tbs of flour
- stir for 1 min, add cup of beef broth, bone broth, or water (if water, you'll need to add more salt later)
- bring to boil, then simmer and stir 10-15 min or until thicken
Cook any rice you want, I do Jasmine.
Plating:
- rice form in bowl, set on plate
- patty on top of rice
- egg on top of patty (traditionally with one sunny side up egg, but I do an egg tornado with two beaten eggs)
- gravy ladled on top of egg
- drizzle chili oil
- diced chives
reply
willodempsey
MARCH:
Crockpot Garlic Parmesan Chicken and Potatoes
Equipment
1 Crockpot
Ingredients
1 lb chicken breasts
5 medium sized potatoes
2 tbsp olive oil
salt, pepper, garlic powder, paprika (for potatoes)
1/2 tsp each of salt and pepper
1 tsp each of paprika, onion powder, and Italian seasoning
2 TBSP minced garlic
Buffalo Wild Wings Garlic Parmesan Sauce just enough to cover chicken
1 cup of shredded mozzarella cheese
Instructions
Wash the potatoes and cut up into small cubes.
Spray a crockpot with cooking spray.
Add potatoes the crockpot. Season with olive oil, salt, pepper, garlic powder, and paprika (I don’t use exact measurements for this part.
Add minced garlic and stir potatoes and seasonings well.
Cut chicken into cubes.
Season chicken with 1/2 tsp each of salt and pepper, 1 tsp each of paprika, onion powder, and Italian seasoning.
Add some garlic Parmesan sauce. I use just enough of the sauce to cover the chicken. You can always add more sauce if needed once everything is cooked.
Cook on low for about 6 hours or until potatoes are cooked to your liking.
Stir everything well.
Top with shredded mozzarella cheese and let it sit just until the cheese is melted!
Serve and enjoy! We topped this with some ranch and it was delicious!
reply
MARCH:
Crockpot Garlic Parmesan Chicken and Potatoes
Equipment
1 Crockpot
Ingredients
1 lb chicken breasts
5 medium sized potatoes
2 tbsp olive oil
salt, pepper, garlic powder, paprika (for potatoes)
1/2 tsp each of salt and pepper
1 tsp each of paprika, onion powder, and Italian seasoning
2 TBSP minced garlic
Buffalo Wild Wings Garlic Parmesan Sauce just enough to cover chicken
1 cup of shredded mozzarella cheese
Instructions
Wash the potatoes and cut up into small cubes.
Spray a crockpot with cooking spray.
Add potatoes the crockpot. Season with olive oil, salt, pepper, garlic powder, and paprika (I don’t use exact measurements for this part.
Add minced garlic and stir potatoes and seasonings well.
Cut chicken into cubes.
Season chicken with 1/2 tsp each of salt and pepper, 1 tsp each of paprika, onion powder, and Italian seasoning.
Add some garlic Parmesan sauce. I use just enough of the sauce to cover the chicken. You can always add more sauce if needed once everything is cooked.
Cook on low for about 6 hours or until potatoes are cooked to your liking.
Stir everything well.
Top with shredded mozzarella cheese and let it sit just until the cheese is melted!
Serve and enjoy! We topped this with some ranch and it was delicious!
reply
ninihernandez9376
MARCH habanero cheese and chicken stuffed mini bell peppers
if i have a get together or kickback, my friends and family always request these and i made them off the top of my head once after smoking some haha!
for the chicken:
- one to two chicken breasts ( or rotisserie chicken if you’d like)
i usually make them in my slow cooker on low mixed with cumin, smoked paprika, garlic paste, one chopped onion ( WE LOVE ONIONS, a can of hatch chillies or jalapenos, and 2 tablespoons of jalapeno cream chz. if you dont have jalapeno cream chz, sour cream will be fine! (salt and pepper to taste)
once the chicken is cooked, shred it and mix it real good! we add red pepper flakes for the spicy fans, but not required.
wash and clean colorful mini bell peppers (like a bag or so)
cut the stems off and cut them in half
usually 8 - 10 oz of habanero block cheese shredded w your chz grater
mix 1/4 - 1/3 of the chz in your chicken mixture and the rest will go ON TOP once youve stuffed the chicken mixture in each bell pepper.
put the stuffed bell peppers on a baking sheet and add remaining chz on top like stated above.
bake at 350 for 10 min give or take or until golden brown cheesy.
THEN ENJOY! these make great munchies snacks and also a great appetizer for your friends and family!
reply
MARCH habanero cheese and chicken stuffed mini bell peppers
if i have a get together or kickback, my friends and family always request these and i made them off the top of my head once after smoking some haha!
for the chicken:
- one to two chicken breasts ( or rotisserie chicken if you’d like)
i usually make them in my slow cooker on low mixed with cumin, smoked paprika, garlic paste, one chopped onion ( WE LOVE ONIONS, a can of hatch chillies or jalapenos, and 2 tablespoons of jalapeno cream chz. if you dont have jalapeno cream chz, sour cream will be fine! (salt and pepper to taste)
once the chicken is cooked, shred it and mix it real good! we add red pepper flakes for the spicy fans, but not required.
wash and clean colorful mini bell peppers (like a bag or so)
cut the stems off and cut them in half
usually 8 - 10 oz of habanero block cheese shredded w your chz grater
mix 1/4 - 1/3 of the chz in your chicken mixture and the rest will go ON TOP once youve stuffed the chicken mixture in each bell pepper.
put the stuffed bell peppers on a baking sheet and add remaining chz on top like stated above.
bake at 350 for 10 min give or take or until golden brown cheesy.
THEN ENJOY! these make great munchies snacks and also a great appetizer for your friends and family!
reply
razzledazzle40r
should make some cheese enchiladas with my families homemade gravy sauce. Ingredients:
2 cups low sodium chicken broth
4 tsp. Gebhardt Chile Powder, or use 4Tbsp if you like it hot!
1 tsp. ground cumin
2 tsp. garlic powder
3/4 tsp. salt
1 pinch ground cinnamon (less than 1/16 tsp)
a little less than 1/2 tsp. sugar
3 Tablespoons plus 1/4 tsp. white flour
3 Tablespoons vegetable oil
Directions:
First let’s make a roux. In a 2 quart sauce pan add the oil over medium high heat. When the oil is hot, lower the heat to low and add the flour.
Mix with a wire whisk for about 1 to 2 minutes stirring constantly. You want to see a little bubble going on. Then add the chile powder and whisk in till fully mixed.
Slowly pour in the 2 cups chicken broth. Turn the heat up to medium again and stir till fully mixed.
Add the cumin, garlic powder, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chile powder) stirring after each addition. Bring to a boil as you continue to stir.
Once boiling, stir and cook for 3 to 5 minutes.
then just make enchiladas with corn tortillas (fried in oil for a few seconds to loosen up) and stuff with fresh sharp cheddar cheese top with gravy and more cheese.
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should make some cheese enchiladas with my families homemade gravy sauce. Ingredients:
2 cups low sodium chicken broth
4 tsp. Gebhardt Chile Powder, or use 4Tbsp if you like it hot!
1 tsp. ground cumin
2 tsp. garlic powder
3/4 tsp. salt
1 pinch ground cinnamon (less than 1/16 tsp)
a little less than 1/2 tsp. sugar
3 Tablespoons plus 1/4 tsp. white flour
3 Tablespoons vegetable oil
Directions:
First let’s make a roux. In a 2 quart sauce pan add the oil over medium high heat. When the oil is hot, lower the heat to low and add the flour.
Mix with a wire whisk for about 1 to 2 minutes stirring constantly. You want to see a little bubble going on. Then add the chile powder and whisk in till fully mixed.
Slowly pour in the 2 cups chicken broth. Turn the heat up to medium again and stir till fully mixed.
Add the cumin, garlic powder, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chile powder) stirring after each addition. Bring to a boil as you continue to stir.
Once boiling, stir and cook for 3 to 5 minutes.
then just make enchiladas with corn tortillas (fried in oil for a few seconds to loosen up) and stuff with fresh sharp cheddar cheese top with gravy and more cheese.
reply
Tony22Herbert
I made these amazing ham & Cheese sliders. Perfect for a party.
ingredients:
1 large roll of kings Hawaiian rolls
2lbs of shaved black forest ham
1 tub of chive cream cheese
1 tub of French onion straws ( or you can go homemade if you have time, plus a good snack for the chef )
10 slices of provolone cheese
8oz of gruyere cheese.
stick of salted butter
a few cloves of garlic
Simple recipe.
Take the block of Hawaiian rolls. Slice in half horizontally.
spread all of the tub of cream cheese on each side of the rolls.
spread out of 10 slices of provolone cheese evenly
stack all 2lbs of the ham.
then top of all of the gruyere cheese.
put the top bun on top.
Then put in an oven at 350 degrees. (be careful not to burn top of the buns, I would lower the oven racks)
i put aluminum foil on top and cook around 20 mins
periodically check on them
meanwhile, melt the butter with some garlic. and brush it on those buns (I do a couple times while cooking and one last time when finished)
lastly, lightly crush up the onion straws and top them with it.
Slice and serve.
Every party these are devoured. and ask for frequently.
reply
I made these amazing ham & Cheese sliders. Perfect for a party.
ingredients:
1 large roll of kings Hawaiian rolls
2lbs of shaved black forest ham
1 tub of chive cream cheese
1 tub of French onion straws ( or you can go homemade if you have time, plus a good snack for the chef )
10 slices of provolone cheese
8oz of gruyere cheese.
stick of salted butter
a few cloves of garlic
Simple recipe.
Take the block of Hawaiian rolls. Slice in half horizontally.
spread all of the tub of cream cheese on each side of the rolls.
spread out of 10 slices of provolone cheese evenly
stack all 2lbs of the ham.
then top of all of the gruyere cheese.
put the top bun on top.
Then put in an oven at 350 degrees. (be careful not to burn top of the buns, I would lower the oven racks)
i put aluminum foil on top and cook around 20 mins
periodically check on them
meanwhile, melt the butter with some garlic. and brush it on those buns (I do a couple times while cooking and one last time when finished)
lastly, lightly crush up the onion straws and top them with it.
Slice and serve.
Every party these are devoured. and ask for frequently.
reply
chrisedwards1243
March: Best Traeger Baby Back Ribs
Ingredients:
1 rack pork baby back ribs
Rub
1/4 cup BBQ sauce
Rub ingedients:
1/4 cup brown sugar
2 tsp kosher salt
2 tsp coarse black pepper
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground mustard
1/2 tsp cinnamon
1/2 tsp celery salt
1/4 tsp cayenne pepper
1/4 tsp chili powder
1/4 tsp cumin
Instructions:
- Prep ribs for smoking (i. e. remove membrane, extra fat)
- Combine rub ingredients and apply to ribs
- Allow rub to set on ribs for at least 15-30 minutes
- Set Traeger to 225 degrees
- Place ribs on Traeger and smoke until internal temp reaches 165 degrees (approx. 2-2. 5 hours)
- Once target temp has been reached, pull ribs off smoker and wrap ribs using two sheets of heavy duty aluminum foil
- Set either smoker or oven to 300 degrees and continue to cook wrapped ribs until internal temp reaches 200 degrees (approx. 1-1. 5 hours)
- Remove ribs and turn broiler on the oven
- Brush BBQ sauce on meat side of ribs and broil 3-4 minutes
- Pull ribs from oven and rest for 15 minutes
- Slice and enjoy!
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March: Best Traeger Baby Back Ribs
Ingredients:
1 rack pork baby back ribs
Rub
1/4 cup BBQ sauce
Rub ingedients:
1/4 cup brown sugar
2 tsp kosher salt
2 tsp coarse black pepper
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground mustard
1/2 tsp cinnamon
1/2 tsp celery salt
1/4 tsp cayenne pepper
1/4 tsp chili powder
1/4 tsp cumin
Instructions:
- Prep ribs for smoking (i. e. remove membrane, extra fat)
- Combine rub ingredients and apply to ribs
- Allow rub to set on ribs for at least 15-30 minutes
- Set Traeger to 225 degrees
- Place ribs on Traeger and smoke until internal temp reaches 165 degrees (approx. 2-2. 5 hours)
- Once target temp has been reached, pull ribs off smoker and wrap ribs using two sheets of heavy duty aluminum foil
- Set either smoker or oven to 300 degrees and continue to cook wrapped ribs until internal temp reaches 200 degrees (approx. 1-1. 5 hours)
- Remove ribs and turn broiler on the oven
- Brush BBQ sauce on meat side of ribs and broil 3-4 minutes
- Pull ribs from oven and rest for 15 minutes
- Slice and enjoy!
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sir. gayass
March: fabulous mac&cheese that even lactose intolerant people will love! -my moms recipe
what you will need:
- Fusilli noodles
- milk
- processed cheese
- shredded cheeses of you choice (at least 2 types)
- bacon
- green onions
- caramelized red onion
- panko bread crumbs
how to make:
- Begin by boiling your pasta for HALF the time the directions ask for
- while the pasta is boiling add your milk to a bot and get to a low simmer then add your prosessed cheese and most (but not all) of your shredded cheese and whisk into a cheese sauce
- bake your bacon until crispy then crush into bacon bits
- dice your green onions
- once you have everything ready in a baking dish add your noodles and cheese sauce then mix in the rest of your shredded cheese and other ingredients then top with bread crumbs
- bake at 375 until top is crisp and golden
- serve hot
- garnish with any leftover green onions
( simple ik and not very precise but hey it was the best i could work with been a fan for a while so if you use this recipe i hope you like it)
reply
March: fabulous mac&cheese that even lactose intolerant people will love! -my moms recipe
what you will need:
- Fusilli noodles
- milk
- processed cheese
- shredded cheeses of you choice (at least 2 types)
- bacon
- green onions
- caramelized red onion
- panko bread crumbs
how to make:
- Begin by boiling your pasta for HALF the time the directions ask for
- while the pasta is boiling add your milk to a bot and get to a low simmer then add your prosessed cheese and most (but not all) of your shredded cheese and whisk into a cheese sauce
- bake your bacon until crispy then crush into bacon bits
- dice your green onions
- once you have everything ready in a baking dish add your noodles and cheese sauce then mix in the rest of your shredded cheese and other ingredients then top with bread crumbs
- bake at 375 until top is crisp and golden
- serve hot
- garnish with any leftover green onions
( simple ik and not very precise but hey it was the best i could work with been a fan for a while so if you use this recipe i hope you like it)
reply
sam_cooking
March: Blackstone Tequila Lime Fish Tacos
-2lb fish cut into cubes (we use fresh fish we catch)
-Tortillas of your liking, we enjoy carb balance tortillas
Marinade:
-Couple shots of favorite tequila
-juice of 1 lime
-T olive oil
-T smoked paprika and cumin
-Pinch of BFF
Mexican Cole Slaw:
-Half bag of cole slaw mix
-2 large roma tomatoes (diced)
-1 large green pepper (diced)
-1 large poblano or jalapeno (diced)
-1/2 red onion (diced)
-cilantro to taste
-juice of 1 lime
-1/2 cup plain green yogurt (more or less depending on your desired level of creamy)
-Pinch of BFF
Crema:
-1 avocado
-1 juice of half a lime
-1/2 cup plain greek yogurt
-cilantro to taste
Combine fish and marinade ingredients into container, marinade for 30 or more minutes.
While marinating, dice veggies and mix with the rest of the Coleslaw ingredients.
Make crema, thin with small amounts of water until desired consistency.
Fry fish on blackstone/flat top, assemble and enjoy.
reply
March: Blackstone Tequila Lime Fish Tacos
-2lb fish cut into cubes (we use fresh fish we catch)
-Tortillas of your liking, we enjoy carb balance tortillas
Marinade:
-Couple shots of favorite tequila
-juice of 1 lime
-T olive oil
-T smoked paprika and cumin
-Pinch of BFF
Mexican Cole Slaw:
-Half bag of cole slaw mix
-2 large roma tomatoes (diced)
-1 large green pepper (diced)
-1 large poblano or jalapeno (diced)
-1/2 red onion (diced)
-cilantro to taste
-juice of 1 lime
-1/2 cup plain green yogurt (more or less depending on your desired level of creamy)
-Pinch of BFF
Crema:
-1 avocado
-1 juice of half a lime
-1/2 cup plain greek yogurt
-cilantro to taste
Combine fish and marinade ingredients into container, marinade for 30 or more minutes.
While marinating, dice veggies and mix with the rest of the Coleslaw ingredients.
Make crema, thin with small amounts of water until desired consistency.
Fry fish on blackstone/flat top, assemble and enjoy.
reply
tobyrorrer3454
Recipe submission
Pizza Casserole
Ingredients: 1/2 LB ground beef
1/2 LB Italian sausage
1 cup elbow macaroni
Half white onion
1 green pepper
Boatload of pepperoni
Shredded mozzarella
1 jar pizza sauce
Boil elbow macaroni until done
Add your beef and sausage to a skillet. When done, remove and add onions n peppers. Once softened mix meat back in n mix. Add 1 jar( size is on you) to the pan. Once warm n mixed it's ready. Put your cooked noodles on the bottom of a Casserole dish, then add the meat, veggie, sauce nonsense. Generously cover with pepperoni and cheese. Bake in a 350 degree oven for approximately 20 mins. Remove and stuff your face. Sounds simple n basic but it's damn good and what's wrong with that
Love the show fellas. Y'all made being a single father better with all these cool recipes.
reply
Recipe submission
Pizza Casserole
Ingredients: 1/2 LB ground beef
1/2 LB Italian sausage
1 cup elbow macaroni
Half white onion
1 green pepper
Boatload of pepperoni
Shredded mozzarella
1 jar pizza sauce
Boil elbow macaroni until done
Add your beef and sausage to a skillet. When done, remove and add onions n peppers. Once softened mix meat back in n mix. Add 1 jar( size is on you) to the pan. Once warm n mixed it's ready. Put your cooked noodles on the bottom of a Casserole dish, then add the meat, veggie, sauce nonsense. Generously cover with pepperoni and cheese. Bake in a 350 degree oven for approximately 20 mins. Remove and stuff your face. Sounds simple n basic but it's damn good and what's wrong with that
Love the show fellas. Y'all made being a single father better with all these cool recipes.
reply
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