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Food and Drink Essential to sustain life; near the top of the hierarchy of needs

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Old 08-12-2016, 08:36 AM   #46
Gravdigr
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The local Mexican restaurant has a thing (don't know if it's a standard Mexican dish or not) called the Ismail Special, or Is Special.

It's basically chicken breast, (or steak, or shrimp, or all three), queso blanco cheese, and Mexican-style rice.

Made casserole style:

Cook a couple chicken breasts (however ya like 'em), cut 'em up, tear 'em up, shred 'em, whatever. Cook one package of Mexican rice (or a cup or two of white rice). Mix chicken and rice with one or two jars of queso blanco, or Monterey Jack. Sometimes I'll throw in a drained can of peas and carrots to add a little color.

Throw all that into a casserole dish and put in a 350 degree oven for twenty minutes or so, enough to make it hot and gooey.

Sometimes I layer canned crescent rolls on top partway through cooking and cook til they're done.

It's a really simple dish that is absolutely addictive. Real stick-to-your-ribs stuff, too.
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Old 08-12-2016, 10:33 AM   #47
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I did this last week and it was killer. Braised chicken in sun-dried tomato cream sauce:

http://www.epicurious.com/recipes/fo...ato-cream-4108

And what I did is make extra sauce and serve on pasta (but not too much pasta). I found that it was acceptable to take the chicken out of the pan after braising it, make the sauce, and reduce it a little bit. Then chicken back in, cook through, finish with final basil.
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Old 08-12-2016, 10:38 AM   #48
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Old 08-12-2016, 11:04 AM   #49
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Quote:
Originally Posted by Undertoad View Post
I did this last week and it was killer. Braised chicken in sun-dried tomato cream sauce:

http://www.epicurious.com/recipes/fo...ato-cream-4108

And what I did is make extra sauce and serve on pasta (but not too much pasta). I found that it was acceptable to take the chicken out of the pan after braising it, make the sauce, and reduce it a little bit. Then chicken back in, cook through, finish with final basil.
The recipe calls for bringing the wine and cream to a boil, does that not separate the cream?
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Old 08-12-2016, 11:06 AM   #50
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It didn't
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Old 08-29-2016, 02:59 PM   #51
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Name:  tacolasagna1.jpg
Views: 105
Size:  150.7 KB

Name:  tacolasagna2.jpg
Views: 108
Size:  115.7 KB
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Old 08-29-2016, 04:40 PM   #52
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Any Naw Lins out there? I need a New Orleans gumbo recipe. If there are any ingredients that I don't have in the freezer then I'll catch it, hook it, pick it or shoot it.

tarheel
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Old 08-29-2016, 08:22 PM   #53
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that lasagna sounds yummy
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Old 08-30-2016, 12:57 PM   #54
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Any Naw Lins out there? I need a New Orleans gumbo recipe. If there are any ingredients that I don't have in the freezer then I'll catch it, hook it, pick it or shoot it.

tarheel
Hafta wait for okra hunting season...
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Old 08-30-2016, 01:00 PM   #55
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Emailed the Taco Lasagna to six people, got three gonna do its and 2 saving it for cold weathers.
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Old 08-30-2016, 01:22 PM   #56
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It really is very good.
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Old 08-30-2016, 01:41 PM   #57
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The Mrs made this last night...it was very good.

http://cookiesandcups.com/slow-cooker-crack-chicken/
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Old 08-30-2016, 02:12 PM   #58
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Any ideas on how to serve spicy shredded chicken? I have a recipe that I actually love, so looking for ideas. The original recipe had them carnitas style with double corn tortillas, cilantro, and red onions, but I'm not too keen on that. It doesn't evoke "oh boy" level excitement. These have been done so far:
- Spread over fries with yogurt drizzle and cheese
- Quesadilla
- Chicken salad on garlic bagel chips
- Served on a bed of pearl cous cous
- Tonight is still up for grabs. Possibly nachos or quesadilla again. Or in sandwich form with onions, cheese, and banana peppers.

Thanks!

Here's the recipe btw: http://www.gimmesomeoven.com/slow-co...cken-carnitas/
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Old 08-30-2016, 06:10 PM   #59
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On a bed of rice.
With cooked pasta.
On a jacket baked potato.
On mashed potato.


Sent by thought transference
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Old 08-30-2016, 08:29 PM   #60
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On cornbread hoecakes, with white beans.
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