#my favorite are yellow potatoes they’re very smooth and buttery | Explore Tumblr Posts and Blogs

heauxplesslydevoted · 4 years

Text

Raincheck (Ethan x MC)

Summary: Set after chapter 8, Ethan and Naomi get a re-do on their dinner date.

Tags: @colourmeshy @fanmantrashcan @writinghereandthere @ao719 @x-kyne-x @paulfwesley @ramseyandrys @a-i-n-a-a-s-h @perriewinklenerdie @aworldoffandoms @thatcatlady0716 @drakewalker04 @canknot @hatescapsicum @lapisreviewsstuff @akacalliope @senseofduties @badchoicesposts @ethandaddyramsey @the-soot-sprite @chasingrobbie @zodiacsign1 @choices-lurker @miyakokurono @trappedinfandoms @my-heart-beats-for-ya @adrian-motherfucking-raines @riverrune @edith-eggs1 @thatysn @bellcat2010 @theeccentricbibliophile

Enjoy!

~v~

The first thing Naomi notices when she crosses the threshold to Ethan’s apartment is that it smells amazing. A delicious aroma wafts from the kitchen and she has to stop herself from drooling at the scent.

This is the second time this week that she’s been at his apartment, though this time Ethan promises that there will be no surprise interruptions. And this makes Naomi anxious, because the last time she was here, Ethan kissed her, multiple times, and promised that they’d talk. And with a little over a year of knowing the older attending under her belt, Naomi knows that Ethan Ramsey is a puzzle and he’s constantly pulling the rug out from under her feet. So her guard is up, despite wanting to be able to relax in his presence.

Ethan greets her at the door, out of his formal work clothes and now in a simple t-shirt and blue jeans.

“Naomi, hi.” His eyes sweep over her form, and he tries not to get fixated on the way her dark blue sweater hugs every curve on her body. “You look great.”

“Thank you.”

“It smells amazing in here.” Once she’s inside and her shoes are at the door, Naomi stands on her tiptoes, peering into the kitchen. She sees a huge skillet and a pot on the stove, but it gives her no answers. “Can I know what you’re cooking, or are you going for an element of surprise?”

“Chicken, sautéed in peppers, yellow rice and roasted asparagus. Do you have any objections about the menu?”

“It sounds delicious.” She stops at his kitchen island and takes a seat at one of the barstools.

“Do you want something to drink? I have pretty much everything.”

“What’s the best wine in your collection?” Naomi asks. “I’d like a glass of that.”

Ethan turns around and goes to rummage in his pantry. “I have a very expensive bottle that a patient gifted Naveen a while back. Her rich “boyfriend” owns a vineyard in Napa, and after we solved her case, she had him send Naveen quite a few bottles. He gave me one.”

He rinses out two glasses and pours the expensive Chardonnay.

“Air quotes around the word boyfriend leads me to assume he was her sugar daddy.”

“Her very married sugar daddy,” Ethan adds. “Splitting his time between Napa and New England.”

“Scandalous.”

“His vineyard makes excellent wine, though.”

Naomi takes a sip and instantly agrees with Ethan. The smooth liquid is delicious. “Mhmm, I can taste the vanilla.”

“You have excellent taste for a 27 year old.”

“It’s a cross I have to bear,” Naomi teases with a giggle. “Do you need any help with dinner?”

“No. You’re my guest, you just sit there and relax.”

She leans across the counter and watches as Ethan expertly chops up jalapeño peppers.

“I’m not used to being in a kitchen and not helping,” Naomi says with a sigh. “I used to practically study my mom and grandma growing up.”

“Oh, so you like to cook too?”

“I love it. I love food. Every Sunday after church, we’d go to my grandparents’ house for football and dinner.”

“What’s your favorite thing to cook?” Ethan asks. Naomi doesn’t talk much about her life before Edenbrook, and he’s curious.

“My grandma has a recipe for pot roast and garlic mashed potatoes that will make you cry.”

“Oh yeah? What’s the secret?”

“It’s for Valentine women only, mister. My mom didn’t get the recipe until she and my dad had been married for 10 years.”

“It’s that serious?”

Naomi nods. “Super serious. She’s really protective over her recipes, and she wants the rest of the family to be just as guarded. My uncle once suggested she write a cookbook, and she nearly tore him a new one.”

Ethan notes the sparkle in her eye as she talks about her family and he can’t help but to smile. “Okay, since you’re the expert, I’ll let you help me.”

“Really?”

“Really.”

“Yay! But first, I cannot cook in silence. We’re going to need some music.”

“In the living room, next to the window, I have a record player. Pick whatever you’d like.”

“A record player?” Naomi slides off the barstool and rushes to the living room. “You’re an old soul.”

“I like records. I think they’re cooler than CDs.”

Naomi browses through his selection of vinyls. He had a mixture of a lot of different artists and genres: Billie Holiday, Michael Jackson, Prince, David Bowie, Queen, James Brown, Nina Simone, The Beatles. There was even some classical music by Beethoven thrown into the collection.

She settles on Billie. “You have good taste, Doctor Ramsey.”

Soon she’s back in the kitchen, hands washed, sleeves rolled up, and hair pulled back. They settle into a comfortable routine. She minces garlic as Ethan gets the rice started.

Ethan enjoys her presence in his kitchen. There’s no tension in the air, the silence isn’t deafening, and Naomi moves around with ease and confidence, as if the space was made just for her. He chooses to ignore the way his pulse speeds up at the thought.

With two people helping, it doesn’t take long for dinner to be served. Ethan tops off their wine, fixes two plates, and moves them into his formal dining area.

“I had no idea this little dining area was tucked back here,” Naomi says, looking around. “Just how huge is this apartment? Does it have a second floor that I’m not aware of?”

Ethan rolls his eyes at her wide cracks. “No second floor. But it’s a 3 bedroom.”

“3? How did I not notice that?”

“Well the last time you were here we only stayed in the kitchen. And the time before that we–”

He stops himself before he can finish the sentence. The time before the last, they barely stayed in the living room for a few minutes before Ethan was dragging her into his bedroom.

Naomi looks down, her face burning at the memory. Thinking about their previous...encounter wasn’t her intention in the slightest. She groans to herself. This is what she gets for trying to make dumb small talk.

She pivots, not allowing them any more time to ruminate over the hook up. “Well you’ll have to give me a tour.”

“Deal.”

Naomi grabs her fork and digs into her food, taking a bite of her chicken. A low heat coats her taste buds, followed by the buttery flavor of the meat. A soft sigh passes her lips. “Okay, I know you love being a doctor, and you’re great at it, but I think you’d be an amazing chef.”

“Of course I’d be an amazing chef, I’m good at everything,” Ethan quips with a smirk.

“Your ego is unmatched.”

“But seriously, the food is good?”

His voice takes on an uncharacteristically low and shy tone. Naomi looks up at him and they lock eyes. He’s...nervous, she quickly surmises.

“The food is great, Ethan. If it wasn’t, you’d know.”

He smiles at her, relief coursing through his veins. Sure he knows he’s a good cook, but something about her praise and validation makes him feel like a teenager again.

“Good.”

“I might have you cook for me more often,” Naomi adds, lifting her wine glass to her lips and takes a sip. “How many other people get to say the great Ethan Ramsey made them dinner?”

“It’s just you,” Ethan replies. “And of course, you’re welcome over any time.”

“Don’t tempt me with a good time. I just might take you up on that offer.”

“Please do.”

The rest of their dinner goes by, the two of them embroiled in light conversation. Once dinner is done, Ethan instructs her to head to his living room while he puts the dishes in the sink. A few minutes later, he comes back with two slices of cake, and two more glasses of wine, red this time to complement the chocolate of their dessert.

“Ooh, I get dessert too? My, my, You’re really spoiling me tonight.”

“Don’t get used to it,” Ethan grumbles.

“Too late.” Naomi eagerly accepts her slice of cake. “Did you bake this?”

“Would you be impressed if I said yes?”

“I’d be very impressed.”

“But no, I can't take credit for this. There’s a bakery a few blocks away, and they make the best chocolate cake.”

“That’s a hefty endorsement coming from you.”

“Trust me, you’ll love it.”

Ethan sits down next to Naomi, leaving little room between the two of them, but just enough. At this distance, he can smell whatever sweet perfume she’s wearing, mixed with her shampoo—coconut scented, that much he knows for certain—it it’s effects on him are dizzy and intoxicating.

“How did your talk with your dad go the other day?” Naomi asks. Being questioned about his dad wasn’t what he was expecting, and it snaps him out of his daze.

“Huh?”

“How did your talk with Alan go?”

Ethan stops to seriously consider the question. His talk with his dad brought up a lot of feelings, good and bad, about a lot of different things. “I think he and I understand each other more. Love is still a pretty foreign concept to me, so I don’t think I’ll ever truly understand the depth of what he feels towards my mother, but I’m going to try to be more compassionate about them.”

“And I told him that him continuing to hold a flame for my mother fueled a lot of my anger,” Ethan continues. “It used to feel like he was willing to forgive her for hurting me. No matter what she did, all would be okay as long as she came back. Of course, he didn’t realize my perspective, and he apologized. We both realized that our views of my mom were going to be inherently different. And he agreed to stop trying to get me to talk to her.”

Naomi is glad to hear he made some peace with his dad. Alan seems like a sweet guy. “Do you think you’ll ever want to see her?”

A stony expression mars his features. “No. I’m not in a space to hear whatever bullshit excuse she spits out, nor do I want to hear any apologies. I’ve survived 25 years without her, I’ll survive 25 more.”

The energy in the room has taken a sharp turn. Naomi puts her plate down on the coffee table and takes Ethan’s hand in hers, her thumb running across his knuckles in a soothing manner. The simple gesture catches him off guard, and he looks at the younger woman.

“I’m sorry, I didn’t mean to make you upset with my line of questioning.”

“I’m not upset with you,” Ethan assures her. She’s the last person he’d be upset with considering she’s been his rock throughout this entire ordeal. “And I shouldn’t be burdening you with this.”

“You’re not being a burden, Ethan.”

“Regardless, I didn’t invite you over here to be bogged down by my family drama.”

Naomi looks down at their still joined hands, and she swallows thickly. “Okay, did you invite me over here to talk about our kiss?”

The corner of his mouth quirks up at the question. “I’ve always admired your boldness, Rookie. You get straight to the point no matter what.”

“No point in beating around the bush,” Naomi says with a shrug. Reluctantly, she pulls her hand out of his and turns her body so they’re facing each other. “Look Ethan, you said that we needed boundaries, and outside of our kiss at Donahue’s a few months back, I’ve been trying my absolute hardest to be respectful. But now you’re sending me mixed signals. First when we went to stake out your mom a few weeks back, you held my hand the entire way back to Boston. And then you kissed me the other day, a few times. Now I’m at your apartment again. I need to know what we’re doing, because you’re blurring the lines.”

Ethan sighs. He feels like a selfish asshole, jerking her around like this. “Look, Naomi, I thought our relationship was going to be that of a mentor and mentee–and it is, but it’s become so much more than that. You are one of the most important people in my life. You are the one person I want to turn to when things feel crazy, whether it’s about work or my personal life.”

“And…?”

“I’m getting there, Rookie,” Ethan chuckles softly, and her stomach flips at her old nickname. “Look, all my life, I’ve only ever viewed things in black and white, and it was easy for me. But you came barreling into my life, and not only can I see shades of grey, but I see the entire color spectrum. You push me, you challenge me, you drive me absolutely insane.” Naomi laughs. “But it’s becoming increasingly harder to respect my self-imposed boundaries when it comes to you.”

“What are you saying?”

“I’m saying that I think it’s time I stop trying to hold myself back when it comes to you.”

Naomi’s too afraid to move. To breathe, even. What if this is some sort of dream? She’s going to wake up soon, in her own bedroom, alone, disappointed and full of self loathing. “So, what? Do you want to give us a try?”

“Yes, I want to give us a try. That is, if you still want to give me a chance. I know I probably don’t deserve one.”

Hearing those words is akin to a dam breaking inside of her. The air leaves her lungs all at once and her vision goes blurry with unshed tears.

Crying wasn’t the reaction he thought he was going to get from her. Ethan reaches out, gently swiping the pad of his thumb underneath her eye. “Naomi, what–”

She cuts him off, grabbing his face with both hands, crashing their lips together. He barely has time to toss his plate onto the table before she’s clamoring into his lap, straddling him.

This kiss feels so much like the one they shared a few nights ago. It’s frenzied, desperate, and filled with longing, but there’s an undercurrent of something else, something they haven’t felt before. Relief. Lightness.

Ethan’s tongue presses against her lips, silently asking for permission to deepen things. Naomi responds, opening her mouth to grant him entrance.

She clings to him, grabbing all that her hands can. His shoulders, his neck, his soft t-shirt. She needs some sort of permanence to ground her to the moment and let her know that this isn’t a dream. It’s real.

Ethan’s hands move from her hips, aiming higher until they’re under her sweater. His fingers burn, and he’s not sure if his brain is playing tricks on him because he’s consumed quite a few glasses of wine, or if the feel of her skin has that effect on him. Whatever the case, he welcomes the white-hot sensation, greedily searching for more surface area. Finally he settles on her back, his hands running around her spine, making her shudder.

They only pull apart because the need to breathe is much stronger than their desire to stay joined. But it doesn’t last long, as Naomi quickly kisses him again.

“I’ve missed you,” she confesses when she pulls away. Ethan notes the vulnerability in her eyes as she comes to rest her forehead against his. “I’ve missed this.”

“I’ve missed you too. You have no idea how much.”

She bites her lip in contemplation and Ethan swears it might be his favorite sight. “Please tell me this is real. Tell me you won’t wake up tomorrow and change your mind.”

Reluctantly, his hands drop from the small of her back. He uses one to tilt her chin up, forcing eye contact between the two. “I’m not going anywhere, Naomi.”

“Promise?”

“I promise.”

They kiss again, a softness filling them this time around. Her fingers pull at the hem of his shirt, tugging it, urging him to remove the piece of fabric.

“Naomi, stop,” Ethan orders gently.

She breaks the kiss, confused. “What?”

“We need to stop,” Ethan pants heavily. His heart is beating erratically against his rib cage, and if she keeps kissing him like this, and touching him like this, he’s going to lose all of his will.

“What’s wrong?”

“If we don’t stop now, I won’t be able to stop myself from escalating this and taking you into my bedroom.”

Naomi shivers against him. “Is that a promise?”

“You have no idea. But I want us to take this slow. I want to do this right.”

“Oh yeah?” He can tell by the twinkle in her eye that she’s going to tease me. “Are you going to court me, old man?”

Ethan wraps his arm around her waist, pulling her closer. She groans at the contact. “Call me old one more time, Rookie.”

Naomi is never one to back down from a challenge, but she doesn’t want to take things further knowing he wants to move slowly. “I think it’s sweet.”

“I just really don’t want to mess things up with you.”

“I don’t want to either.”

Naomi moves off of his lap, creating some distance. She smooths out her sweater, which is currently twisted around her midsection.

She checks the time on her watch. “It’s getting late, I think I should go.”

“You don’t have to leave.”

“I know, but I think it’d be better for both of us if we ended things here. I don’t want to test your restraint any more.”

“Thank you. Do you need me to take you home?”

“I’ll call an Uber.”

“I’ll walk you out.”

Naomi quickly calls for a car using the app. They find their shoes, enjoying the comfort of each other’s presence. They hold hands the entire way down, sharing shy smiles and glances.

The air between the two of them feels so different now. Like a weight has been lifted off of both their shoulders, they revel in the newfound lightness and change in their relationship.

They stand in front of his apartment complex as they wait for her ride to arrive, their hands still joined together. It’s late at night, but the city is still lit up, and all of the lights reflect off of Naomi as she stares at her surroundings. Ethan clears his throat, gaining her attention.

“So I was thinking, how about we go out this weekend,” he suggests. “There’s a new exhibit at the Museum of Fine Arts.”

“We agreed to date a few short minutes ago, and you already have a date planned.”

Ethan shrugs. “Well, I’ve had this evening planned out for the past 48 hours.”

Naomi smirks at him. “And you were just so sure I would say yes to you?”

“Call it a hunch.”

A car matching the description of Naomi’s rideshare pulls up along the curb. “This is my ride.”

Before she can open the car door, Ethan yanks her hand and spins her around. He kisses her again, his warm hand cupping her jaw. He pulls away quickly, leaving her breathless. “One more for the road. Call me when you get home, okay.”

“Of course.” Naomi smiles. “See you tomorrow, Ethan.”

“Goodnight, Naomi.”

She enters the car and Ethan watches as it drives off. He stands on the sidewalk for a long time after she’s gone, as if he’s still in a daze. The entire night feels surreal, and he almost can’t believe things worked out the way they did.

He knows one thing for sure: he’ll be forever grateful for his ability to cook.

#playchoices #choices: stories you play #open heart #ethan ramsey #ethan ramsey x mc

288 notes · View notes

paleorecipecookbook · 6 years

Text

10 Squashes That Aren’t Butternut (Plus How to Cook Them To Perfection)

Rich, creamy, and golden-fleshed squash is abundant during winter squash season. While butternut squash is the prom queen of the squash world, there are numerous other varieties to enjoy. Don’t suffer from squash intimidation—enjoy these different varieties of squash for something other than just decorative material on your front step.

The Basics of Winter Squash

Before modern storage, monoculture, GMO fields, and hot houses, people had to rely heavily on seasons for their bounty and food supply. Fruits and vegetables were classified by how they would store. Winter squash got their name because of their thick skin and ability to store well through the colder months.

Every part of winter squashes are edible, including the skin, leaves, and blooms. High in fiber, folate, omega-3 fatty acids, B6, and beta carotene, the smooth and creamy golden squash varieties are rich in nutrients, perfectly Paleo, and a delicious must-have for your autumn and winter cooking. Plus, their high fiber/low fat content means you feel full longer, especially when you add Paleo-friendly additions like, grass-fed butter, creamy coconut oil, seeds, and nuts!

10 Squashes That Aren’t Butternut (and How to Cook Them)

These 10 less familiar golden squash varieties are perfect for satisfying your fall and winter comfort food cravings. Branch out from butternut squash alone to for delightful seasonal options.

1. Delicata Squash

With sweet, light orange flesh, the delicata squash is one of the smaller varieties and is perfect for conquering any initial intimidation you may have at branching out. My mother used to slice lengthwise, roast cut-side down until tender, scoop out the seeds, and fill with butter, maple syrup, and sea salt. She would hand my brother and I a couple of spoons and we would go to town!

You can also slice crosswise, and coat in coconut oil and sea salt, roasting at 350ºF until tender and caramelized, usually for about 30 minutes. This makes for an excellent addition to salads. Always scoop out the seeds to make more palatable, but the skin can stay! It’s pretty and decorative for the holidays, not to mention cuts down on peeling and prep work. Try tossing sturdy greens like kale with roasted delicata rings, pomegranate seeds, pine nuts, and a balsamic and honey vinaigrette.

2. Acorn Squash

Acorn squash has an orange-colored flesh with a sweet and nutty taste. For optimum sweetness, wait until two weeks after harvest to prepare. This is great halved and filled with Paleo stuffings or stuffed twice as you would a baked potato.

Make a delicious roasted acorn squash as a perfect fall or winter dinner side.

3. Fairytale Squash

Fairytale squash is a French winter squash, also known as Musque de Provence. Dark green when immature, it turns into a deep mahogany as it cures, and is great for pies. When cutting into a hefty squash like this one, use the tried and true method of a large chef’s knife to “get started,” but then removing the knife and dropping the gourd on hard ground with a bit of force to finish the job of cracking it open. Once you have two halves with flesh exposed, continue carving as needed into more manageable pieces.

Make a delicious crustless pie filling with this squash, as follows:

Break down the squash into like-sized chunks and steam until soft, about 10-20 minutes. In a food processor, puree with pie spice, maple syrup, and a pinch of salt until very smooth. Cool and set aside. Beat in 3 egg yolks. Whip the egg whites, and then fold into puree. Pour into ramekins and bake in a water bath for 5-10 minutes, until slightly puffed.

This is a rich and custardy dessert, perfect when topped with coconut whipped cream.

4. Spaghetti Squash

Delicate and slightly buttery, this squash is notorious for its pasta-like texture. This squash is a perfectly Paleo replacement for noodles and can handle any favorite sauce, whether it’s tomato, pesto, or beyond.

Make this Lamb and Spaghetti Squash dish for the perfect weeknight meal, or follow the basics and make plain spaghetti squash noodles.

5. Kabocha Squash

Kabocha squash has a thick, yellow-orange flesh with a slightly dry texture that is ultra smooth.

You can make a delicious coconut curry soup with kabocha squash.

Roast squash at 350ºF until tender, about 30 to 40 minutes. Scoop the flesh from the skin and add to a food processor. Add full-fat coconut milk to achieve the desired consistency, along with curry paste, a few tablespoons of coconut aminos, a tablespoon of honey, and a pinch of sea salt. You can also use vegetable stock, chicken stock, or bone broth to adjust the liquid balance. Serve warm or chilled.

6. Ambercup Squash

Rich with reddish-orange flesh, the ambercup squash is considered the ‘red’ kabocha. It is a touch sweeter and a bit easier to manage because it is smaller.

Ambercup is perfect when paired with maple and bacon.

Preheat the oven to 350ºF. Slice the squash into 1-inch chunks and spread on a tray with chopped bacon. Drizzle with a few tablespoons of maple syrup, and sprinkle evenly with a spice blend of 2 teaspoons garlic powder, ½ teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon white pepper, and ½ to 1 teaspoon of sea salt. Roast for 30 to 40 minutes or until squash is tender. Toss with a few handfuls of fresh arugula and hazelnuts and drizzle with a blend of apple cider vinegar and olive oil. It’s perfect for a side or an entree!

7. Black Futsu Squash

With a faded, almost frosted dark grey-green skin, this Japanese squash looks rather spooky, but also beautifully whimsical! It has a bright orange flesh with a sweet potato-pumpkin-chestnutty flavor.

Roast black futsu squash with paprika, honey, and sesame for a stellar side dish.

Slice black futsu squash into thin wedges. Sprinkle with smoked paprika, sea salt, sesame oil, and raw honey. Roast at 350ºF for 20 to 30 minutes or until tender. Toss with black sesame seeds and some tahini drizzle and serve.

8. Sweet Dumpling Squash

Sweet dumpling squash is round and dainty, a perfect individually-sized squash. They’re perfect for stuffing.

Pro tip: slice off the bottom before roasting so that the surface is flat and the squash stays upright while cooking.

Stuff sweet dumpling squash much like acorn squash, for a perfect cranberry and walnut side dish.

9. Carnival Squash

Carnival squash has a colorful exterior that looks a bit tie-dyed. It’s perfect for centerpieces and porch decor, but it’s also tasty. It’s like a hybrid between sweet dumpling squash and acorn squash, with a sweet and buttery taste.

Turn carnival squash into the perfect boats for salads, but cutting bowl-like wedges and roasting at 350ºF for 30 to 40 minutes. Rub it with coconut oil or avocado oil before roasting for extra flavor. After it’s done, stuff with kale and other favorite veggies, and drizzle with your favorite vinaigrette.

10. Blue Hubbard Squash

Blue hubbard squash has a pale blue rind and a warm yellow flesh. It has a earthy, nutty taste and has a higher starch content.

Use this squash in any traditional way, or make a delicious spicy shrimp bisque.

Roast squash at 350ºF for 30 minutes or until tender. Remove skin and seeds. Puree with a few cups of cashew milk and a pinch of ginger, lemongrass, garlic, and chili powder. This bisque should be no thicker than heavy cream, so add more liquid as needed. Once ultra smooth, bring to a simmer and add sea salt to taste. Pair with cooked shrimp.

Bottom Line

Squash is a delicious autumnal and winter food that is perfect for Paleo eaters. Use this guide to jumpstart your squash exploration, because there’s so much more to life than just the butternut.

The post 10 Squashes That Aren’t Butternut (Plus How to Cook Them To Perfection) appeared first on PaleoPlan.

Source: http://ift.tt/10qRbxJ

#paleo #recipe #food #delicious #healthy #yum #diet

8 notes · View notes

afroavocadowitch · 3 years

Text

News reports & important tips on POS & POS Equipment.

Francisco Estrada and his wife, Lizzeth Martinez, had successful careers in Mexico City. Estrada was a lawyer, and Martinez was an interior designer and chef. But threats of kidnapping—possibly connected to Estrada’s work as a federal attorney—led them to relocate to San Antonio nearly four years ago. For Martinez, the professional transition was smooth. She was born in Laredo, went to college in San Antonio, and quickly found work at a design firm in San Antonio. It was difficult for Estrada. His years of legal experience didn’t mean much in Texas, and the couple’s savings didn’t go far in the United States. “When you convert all those pesos into dollars, you realize it’s like twenty dollars,” Martinez says. While waiting for his residency status to be secured, Estrada began renovating their home and attempting to line up work. “He was fixing the house, playing housewife, and all that,” Martinez laughs. The story of Naco Mexico Eatery, Estrada and Martinez’s taco trailer, is one of both struggle and levity.

Estrada told his wife that he’d do whatever was necessary to help bring in financial support, even if it meant selling tacos on a corner. That’s what he set out to do. The couple bought a trailer at an auction and refurbished it with their “bare hands, fingernails, and boogers. Uñas y mocos!” Martinez says, laughing again. In 2018, they opened Naco Mexican Eatery. The trailer’s name refers to its location along the old Nacogdoches Road, which follows one of the routes of the old El Camino Real de los Tejas, established in the eighteenth century by the Spanish for trade. “Naco” is also slang for lowlife, low class, or lowly. “Mexicans immediately recognize the word and know the business is Mexican-owned, while it’s short and catchy for non-Spanish speakers,” Estrada explains. The food at Naco Mexican Eatery is anything but lowly. Even in the crowded taco mecca of San Antonio, this place stands out. Naco’s tacos are some of the best I’ve tasted so far this year.

A selection of Naco Mexican Eatery tacos.Photograph by José R. Ralat

I ordered four tacos. The huitlacoche taco was served on a yellow-flecked blue corn tortilla whose textures oscillated between creamy and chewy as it bore a thin splatter of a costra, or fried cheese. The funky, soft huitlacoche was almost completely concealed by a hearty shower of salty queso fresco. The salsa is a macha, but Martinez and Estrada call it chicharron de chiles, an oil-based line of salsa packed with serrano, silvers of garlic, and dried chiles that turn the mixture a mahogany hue. (Jars are available for sale at the trailer.) This rolling series of flavors and textures came together in an exciting bite.

Full-sized costras, which swap the tortilla for a shell of griddled cheese, are also on offer. Invented in Mexico City’s nightclub scene in the early aughts, costras were originally intended to soak up booze-fueled street shenanigans after the discotheques let out. But at Naco and many contemporary taco operations, their popularity arose after customers requested tacos without the tortillas. “Keto is so big!” Martinez says. That’s why Naco lists its costras under a special keto taco section on the menu. They’re a customizable lot, and the best is the chicharron en salsa verde. The pork is crunchy, coated in a green salsa, and pepped up with narrow arcs of sliced red onions. Although the exterior of my costra looked charred, nothing tasted ashy or burned. Perhaps the char was offset by the interior’s gooeyness. Parts of the queso Chihuahua used for the costra adhered to the twists of chicharron, creating cheesy cables between filling and shell. Eating the costra (or keto taco) was exhilarating. Huitlacoche and squash blossoms, which are in season now, are popular fillings at Naco, whether you choose a costra or a traditional taco.

The three other tacos I ate will be familiar to Texans. Shredded, moist brisket and scrambled eggs rested in a large blue corn tortilla that makes for a satisfying, hearty breakfast taco on the go. The spinach, egg, and avocado trio in a flaky, buttery flour tortilla was light, with crisp baby greens sprinkled atop fluffy scrambled eggs. The avocado wedges were whimsically and haphazardly plopped on top. Also served in a flour tortilla was the taco de chilaquiles with chorizo, with salsa roja–soaked chips covered by cascades of crumbled, red-stained pork sausage. The taco’s strength was its earthy flavors and textures.

The one disappointment was the chilaquiles torta with chorizo. The roll wasn’t the typical bolillo or telera employed in the Mexican sandwich. Rather, the bread was ciabatta-like and overly chewy for my taste. But the chilaquiles with chorizo filling were as good as they were in the taco, the runny egg made for a bit of a pleasant mess, and the potato chips were a surprising side that made for a good palate reset. “People want chilaquiles on everything,” says Estrada. One supposedly keto customer went so far as to request a keto taco with chilaquiles. “That kills the whole keto thing,” Martinez notes.

The huitlacoche, costra, and salsa macha taco from Naco.Photograph by José R. Ralat

The Naco Mexican Eatery trailer shares a corner lot with Smoke Shack barbecue and Theory Coffee trailers, two San Antonio favorites. But for Estrada and Martinez, the spot seemed like the best location, even if they were nervous about the high bar set by the other vendors. “We were very afraid to start there because we knew there was a kind of quality that people were expecting here in the corner. But we were willing to give it a try,” Martinez says. At the beginning, for months straight, they were taking in about eight dollars a day. To pass the time, the couple would dance in front of the rig. Their fortunes began to change about nine months in, when the San Antonio Current named Naco a finalist in its 2019 list of the best food trucks in the city. (The alt-weekly newspaper later dubbed Naco the best food truck of 2020.) Customers soon started congratulating the owners, who were thrilled but confused: “I remember saying: ‘What magazine? What newspaper? What are you talking about?’” Martinez recalls.

Naco received third place in the contest, and the attendant boost in sales allowed the couple to hire someone to help. Martinez didn’t have to work two jobs anymore. Success was in sight, and aside from a four-week downturn early in the pandemic, business has been growing steadily. “We never closed, not even for one day,” Martinez says. What got them through the rough patch were the Hispanic laborers who paid in cash—Martinez credits these loyal fans with keeping the trailer afloat during the pandemic. Next came the food-curious. Now, Naco is a destination taco trailer, with a line of patrons from across the socioeconomic spectrum. “Tacos are democratic. It’s an amazing corner,” Estrada puts it plainly. During my visit, the line was long, but the wait—about twenty minutes—was worth it.

Sourcing, I was pleased to learn, is important to Naco’s owners. As much as Mexican food relies on the layering of subtle flavors and is deceptively simple, it’s difficult to hide subpar ingredients, large or small. “Even though it’s very simple and humble food, it should be done the best way, as close to perfection as possible,” Martinez says.

The corn for the tortillas comes from Tamoa, a Mexico-based purveyor of non-GMO, heirloom corn sourced from the excess harvest of family farmers. The corn is nixtamalized, ground, and formed into tortillas by Nancy Hernandez, who rents a space in Los Angeles Tortilleria on San Antonio’s West Side. The size and thickness of the tortillas are customized according to Naco’s specifications. “We even brought her the templates for the tortilla sizes from Mexico,” says Martinez. At first, Estrada and Martinez could sell only twenty tortillas a week. Now Nancy’s provides up to five hundred yellow corn tortillas and four hundred blue corn tortillas per week.

It’s this emphasis on the details that makes the difference. “A great taco only needs a tortilla and salsa,” Estrada says. Despite this apparent simplicity, Martinez adds, “It’s very complicated to make it different when everyone also makes it. How can you make a bacon, egg, and cheese taco taste different? It’s in the small steps and the ingredients around us that make the difference. It’s only true love and quality of the products that can help. That’s the only thing we have.”

Naco Mexican Eatery 2347 Nacogdoches Road, San Antonio Phone: 210-996-1033 Hours: Monday–Friday 6:30 a.m. to 2 p.m., Saturday 8 a.m. to 12 p.m.

This post was published on this site.

I trust you found the article above of help or of interest. Similar content can be found on our main site here: easttxpointofsale.com Let me have your feedback in the comments section below. Let us know which subjects we should cover for you next.

youtube

#Point of Sale #harbortouch Lighthouse #harbortouch Pos #harbortouch Support #lightspeed Software #lightspeedhq #pos #toast Point Of Sale #toast Restaurant Pos #touchbistro Reviews #touchbistro Support

0 notes

afriendlypokealien · 3 years

Text

News reports & important tips on POS & POS Equipment.

A selection of Naco Mexican Eatery tacos.Photograph by José R. Ralat

The huitlacoche, costra, and salsa macha taco from Naco.Photograph by José R. Ralat

Naco Mexican Eatery 2347 Nacogdoches Road, San Antonio Phone: 210-996-1033 Hours: Monday–Friday 6:30 a.m. to 2 p.m., Saturday 8 a.m. to 12 p.m.

This post was published on this site.

youtube

0 notes

anagamitofotografia · 3 years

Text

News reports & important tips on POS & POS Equipment.

A selection of Naco Mexican Eatery tacos.Photograph by José R. Ralat

The huitlacoche, costra, and salsa macha taco from Naco.Photograph by José R. Ralat

Naco Mexican Eatery 2347 Nacogdoches Road, San Antonio Phone: 210-996-1033 Hours: Monday–Friday 6:30 a.m. to 2 p.m., Saturday 8 a.m. to 12 p.m.

This post was published on this site.

youtube

0 notes

afrolatinxsunited · 3 years

Text

News reports & important tips on POS & POS Equipment.

A selection of Naco Mexican Eatery tacos.Photograph by José R. Ralat

The huitlacoche, costra, and salsa macha taco from Naco.Photograph by José R. Ralat

Naco Mexican Eatery 2347 Nacogdoches Road, San Antonio Phone: 210-996-1033 Hours: Monday–Friday 6:30 a.m. to 2 p.m., Saturday 8 a.m. to 12 p.m.

This post was published on this site.

youtube

0 notes

cucinacarmela-blog · 6 years

Text

Meatless Instant Pot/Slow Cooker Recipes

New Post has been published on http://cucinacarmela.com/meatless-instant-pot-slow-cooker-recipes/

Meatless Instant Pot/Slow Cooker Recipes

amzn_assoc_placement = "adunit0"; amzn_assoc_tracking_id = "carmela-20"; amzn_assoc_ad_mode = "search"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Shop Related Products"; amzn_assoc_default_search_phrase = "cooking"; amzn_assoc_default_category = "Kitchen"; amzn_assoc_linkid = "51fe4d035c7af8dc5928e6f5e5b79c4e"; amzn_assoc_default_browse_node = "284507"; amzn_assoc_rows = "4"; amzn_assoc_design = "text_links";

Meatless Instant Pot/Slow Cooker Recipes–looking for some vegetarian options for dinner? I have some easy slow cooker and Instant Pot meatless recipes that you can make any day of the week.

Save for later on Pinterest!

Meatless Instant Pot/Slow Cooker Recipes

Dinner:

Instant Pot Spinach Artichoke Mac and Cheese–creamy, cheesy pasta with fresh spinach and chopped artichokes is a perfect way to indulge while sneaking in some greens.

Slow Cooker or Instant Pot Creamy Polenta with Roasted Tomatoes–easiest to make polenta ever, thanks to your electric pressure cooker! Creamy polenta is served hot with balsamic drizzled roasted tomatoes, mushrooms and garlic and then topped with tart goat cheese. A perfect meatless meal that will leave you feeling satisfied.

Instant Pot Parmesan Lemon Pasta–a creamy dreamy lemon-y sauce that envelopes fettuccine noodles. You can add chicken breast or leave it meatless, it’s up to you. This dinner takes just minutes to make with your electric pressure cooker.

Instant Pot Spinach Mushroom Pesto Pasta–an easy, tasty and fast meatless meal of your favorite type of pasta enveloped in a basil pesto sauce with plenty of sauteed mushrooms and spinach. Add bites of chicken if you prefer.

Slow Cooker Cajun Beans and Rice–a meatless, saucy, cajun seasoned dish that uses dried beans in the slow cooker or on the stovetop. A perfect dish for Mardi Gras.

Instant Pot/Slow Cooker Garlic Herb Lentils–easy lentil stew with onions, garlic, carrots and celery. It’s almost got a creamy consistency and is super comforting. Make it fast in your pressure cooker or simmer it all day in your slow cooker.

Dave Ramsey Slow Cooker Beans and Rice Recipe–if you’re trying to cut down on your grocery bill I have a nourishing and inexpensive slow cooker beans recipe. We start with dried pinto beans (cheap!) and cook them all day while you’re at work (earning money to pay off your debts). Add in some salt, cumin, garlic powder and tomato sauce and you have dinner (or lunch)!

Slow Cooker or Instant Pot Santa Fe Beans and Rice–brown rice, kidney beans and black beans are simmered with salsa, corn and seasonings in your electric pressure cooker. The beans and rice are topped with garlic lime sour cream and grated cheddar cheese. You can serve this as a meatless meal or add in chicken for some extra protein. We love this easy and healthy, family friendly meal.

Instant Pot Pasta Primavera–A meatless pasta and vegetable dish. Rigatoni pasta is cooked quickly in your pressure cooker along with tomatoes, fresh green beans, carrots, mushrooms, garlic and zucchini. The whole dish is tossed with grated parmesan cheese.

Slow Cooker or Instant Pot Cheesy Enchilada Rice–brown rice is pressure cooked with enchilada sauce and spices in minutes and then topped with sharp cheddar, diced avocado and a wedge of lime.

Slow Cooker or Instant Pot Parmesan Risotto–Creamy, no fuss and no stir risotto made in just a few minutes in your electric pressure cooker. Use vegetable broth in the place of chicken broth.

3-Ingredient Slow Cooker Alfredo Salsa Tortellini–creamy and slightly spicy cheesy tortellini prepared in about one minute using your slow cooker.

Slow Cooker Creamy Cauliflower Broccoli Soup–a healthy and creamy slow cooker soup with pureed and seasoned cauliflower and bright green broccoli florets with a bit of cream and Parmesan cheese.

Slow Cooker or Instant Pot Mac and Cheese with Green Chiles–super easy recipe for macaroni and cheese that’s spiced up with a can of green chiles and made in your electric pressure cooker.

Instant Pot or Slow Cooker Mexican Black Beans and Rice–the easiest and tastiest rice ever! Brown rice is cooked in flavorful salsa with garlic salt, a bay leaf and cumin. Canned black beans make this recipe very convenient. And my favorite part is a squeeze of lime juice and a dollop of sour cream on top. Make this as a meal or as a side dish.

Slow Cooker or Instant Pot Vegan Butternut Squash Soup–thick and creamy, with loads of fall flavors. This healthy soup is made quickly in your electric pressure cooker. It tastes great served with crusty bread or a handful of garlic croutons.

Slow Cooker Zucchini Lasagna–Want to eat a healthier (and delicious) version of lasagna? Try this zucchini noodle lasagna roll-ups recipe in your slow cooker (or your oven). You’ll be surprised at how you won’t even miss the noodles.

Instant Pot or Slow Cooker Panera Broccoli Cheddar Soup–reminiscent of Panera Bread’s broccoli cheddar soup this slow cooker version has chopped broccoli, shredded carrots and celery simmered in a velvety smooth cheese sauce. I believe this version is just as good or better than you could order at any restaurant! Try it for dinner this week.

Side Dish:

Instant Pot Cilantro Lime Potato Salad–cilantro and a hint of lime create a memorable take on classic potato salad. By cooking the eggs and potatoes together in your Instant Pot you’ll cut down on steps, dishes and time! Try this recipe out and you may never go back to regular potato salad again.

Instant Pot/Slow Cooker 15 Bean Salad–a variety of dried beans are cooked in your electric pressure cooker or slow cooker and then stirred together with a red wine vinaigrette dressing, red bell pepper, feta cheese and cilantro.

Instant Pot or Slow Cooker Hummus (without Tahini)–you can cook dried chickpeas in a pressure cooker and make your own hummus from scratch. This recipe has simple ingredients, like olive oil, garlic and lemon juice, that you probably already have on hand. Hummus is a creamy and healthy dip that is perfect with crackers or raw veggies.

Slow Cooker or Instant Pot Mashed Potatoes–easy to make and quick to cook, creamy and buttery mashed potatoes made with a tangy Greek yogurt twist.

Slow Cooker Orange Glazed Carrots: the best cooked carrots that you’ll ever eat. This awesome side dish is made in your slow cooker and requires very little hands-on time. They’re glazed at the end with a little orange marmalade which give the carrots an extra special taste. These slow cooker orange glazed carrots make a perfect side dish for any special holiday meal.

Instant Pot Brown Rice Recipe–perfectly cooked brown rice without any fuss made in your electric pressure cooker!

Instant Pot Cafe Rio Black Beans–from dried beans to cooked and seasoned in less than 45 minutes (no soaking required!). These black beans will be a hit at your next Mexican dinner. Use vegetable broth in the place of the water and bouillon.

Instant Pot Cafe Rio Cilantro Lime Rice–this quickly cooked seasoned rice made in you pressure cooker is just like Cafe Rio’s and it makes the perfect addition to any Mexican dish for dinner. Use vegetable broth in the place of the water and bouillon.

Instant Pot Ranch Potatoes–the easiest and fastest potatoes ever! This side dish of cubed yellow potatoes with ranch dressing seasoning and a little bit of butter couldn’t be easier to make but these potatoes will be eaten in no time. The perfect side dish to any meal.

Instant Pot Cilantro Lime Quinoa–if you’re looking for a quinoa version of cilantro lime rice from Cafe Rio look no further. This side dish is healthy and delicious and pairs perfectly with any Mexican meal.

Slow Cooker or Instant Pot White Bean Garlic Hummus–dried white beans are cooked in minutes with your electric pressure cooker and then pureed with fresh lemon juice, garlic and olive oil to make a simple but delicious dip.

Instant Pot or Slow Cooker Spaghetti Squash: this is hands down the easiest and fastest way to cook spaghetti squash. Spaghetti squash is a healthy, low calorie alternative to regular pasta and because it has a neutral flavor it soaks up whatever seasonings or sauce you serve with it.

Slow Cooker or Instant Pot Feta Dill Sweet Potato Mash–creamy mashed sweet potatoes made with garlic, feta and dill for ultimate flavor. This side dish is made in minutes in your electric pressure cooker.

Slow Cooker Green Bean Casserole–a very simple version of your favorite green bean casserole made in the slow cooker. Making this casserole in your slow cooker can free up valuable oven space and also makes this dish very portable.

Instant Pot Homestyle Vegetables–a big pot of red potatoes, carrots and green beans steamed in your Instant Pot in a few minutes. These vegetables make a perfect side dish to a chicken or beef dinner.

Send Me Free Recipes

Like these Meatless Instant Pot/Slow Cooker Recipes ideas? Get all my new recipes delivered to your email inbox by signing up below.

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "true"; amzn_assoc_search_bar_position = "bottom"; amzn_assoc_tracking_id = "carmela-20"; amzn_assoc_ad_mode = "search"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Shop Related Products"; amzn_assoc_default_search_phrase = "cookware"; amzn_assoc_default_category = "All"; amzn_assoc_linkid = "b45319dac495d29e17b5eff312392025"; Source link

0 notes

thecoroutfitters · 7 years

Link

We all have that one family dish that we’re known for, the one that was passed down to us from our ancestors.

It may be a dip, or a cake, or your grandma’s meatloaf, but if I ask you what your favorite family recipe is, I almost guarantee something instantly comes to mind, and odds are good that we even have it committed to memory.

My family is full of cooks, though traditionally most of them are women.

My former father-in-law Max, on the other hand, probably taught me more about cooking than I ever learned from my family, because he taught me the WHYs of cooking, not just the hows. He taught me how to make all of my grandmothers’-and of course his-recipes come out right every time. Even if they don’t, I have a good idea of what happened.

So, which is MY favorite family recipe?

There’s no way that I can pick just one, so I asked many people across my various venues what they thought, and there were a few good old American recipes that just kept cropping up time after time. You can find some of them in my book, Forgotten Lessons of Yesterday.

But for now, in no particular order, here are the top recipes that I came up with.

Apple Pie

We would be absolutely remiss if we didn’t start with the one food that has a place at any holiday, picnic, or any other event where people gather to eat, drink, and be merry: apple pie!

There are about a million different variations on the recipe, but the traditional, lattice-work pie is the one that instantly jumps to mind.

I’m going to share three tips here that Max taught me for a flaky, fabulous crust – use very cold water, add a ½ tsp of vinegar to your water, and butter is king. My grandma used lard, back when it was readily available because they made it.

Many people turn to Crisco, which is fine, but lacks flavor and is hydrogenated. The flavor of butter is incredible and the texture is light and flakey.

Dough:

4 1/2 cups all-purpose flour

4 tsp. sugar

1/4 tsp. fine salt

1 ¾ stick cold butter, diced

1 large egg, lightly beaten with 2 tbsp. ice cold water

Filling:

2 tbsp. freshly squeezed lemon juice

3 lbs. baking apples like Golden Delicious or Granny Smith

2/3 cup sugar, plus more for sprinkling on the pie

1/2 stick unsalted butter

1/4 tsp. ground cinnamon

1/8 tsp. ground nutmeg

1 large egg, lightly beaten

Directions

To make the dough by hand:

Whisk together the flour, sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.)

Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.

To make the dough in a food processor:

Pulse the flour, sugar and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times.

Add the egg and pulse 1 to 2 times; don’t let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.

Form the dough into a flat circle, wrap in plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.

For the filling:

Put the lemon juice in a medium bowl. Peel, halve and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.

Melt the butter over medium-high heat in a large skillet. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.

Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.

Toss the apples with the reduced juice and spices in a medium bowl. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or canned, or frozen for up to 6 months.)

To assemble the pie:

Cut the dough in half. On a lightly floured surface, roll each half into a circle 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.

Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Add the apple filling to the pan.

Cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough.

Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Make sure that the lattice is closed around the edges so that the filling doesn’t boil out. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes.

Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. Cool on a rack for at least 3 hours before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.Discover the golden days’ practice for getting all you can eat food without buying from the supermarket!

Pot Roast

America is a place where nationalities blend and merge to create a new, unique set of ideals and goals. As such, our recipes are a beautiful hodge-podge of different ethnicities, intertwined and adjusted to make them as American as we are. There’s probably nothing that represents that better than the good old pot roast!

Like every other recipe on the list, there are a million variations, but here’s mine.

3-5 lb. chuck roast

2 medium onions

2 pounds baby carrots

5 medium potatoes

1 tbsp. salt

2 tsp. black pepper

2 tsp Italian seasoning

1 tbsp. olive oil

Preheat oven to 275 degrees. Heat olive oil in your Dutch oven on medium heat and sear each side of the roast. Remove roast. Add onions and sear on each side. Remove and do the same with the carrots. Remove; pour in 3 -4 cups water.

Scrape all of the deliciousness off the bottom, then add the roast and top with the onions and carrots. Sprinkle the seasonings over the top and around the water. Put the lid on the Dutch oven and bake for an hour per pound.

Meatloaf (or amazing meatballs!)

3 lbs. ground beef

3 eggs

1 cup oatmeal

½ cup ketchup

3 tbsp. mustard

1 1/2 tbsp. Italian seasoning

2 tsp. salt

2 tsp. black pepper

1 tsp. onion powder

1 tsp. garlic powder

This one’s easy. Preheat oven to 325 degrees. Combine everything in a bowl. If it’s a little sloppy, add a bit more oats. If it’s too dry, add a bit more ketchup. You want to be moist enough to form into a loaf but not so wet that it sticks to your hands.

Ideally, you should be able to form it into a meatball that’s a little mushy. Press into a loaf pan or square iron skillet. Bake for 1 ½-2 hours until meat thermometer reads 160 degrees.

Fried Chicken

Picnics and Sunday dinners all across the South wouldn’t be the same without fried chicken. It’s crispy, crunchy, and oh-so-juicy!

Chicken:

8 serving pieces chicken, light or dark meat

2 cups milk or buttermilk

2 tsp. salt

2-3 cups peanut oil, more if needed

1 tsp. black pepper

2 cups all-purpose flour

Put oil in a large skillet (you want about an inch) and heat to 375 degrees. You’ll know it’s hot when you toss in a bit of flour and it sizzles. While your oil is heating, combine all dry ingredients in a medium bowl, and place the milk in another.

Dredge the chicken through the milk then through the flour mixture so that it’s well-coated. Drop gently into the oil. You’ll hear it sizzle. When it stops sizzling and is brown on one side, turn it and cook it on the other side.

When it quits sizzling, it’s done. Drain on paper towels and enjoy.

Buttery, Flakey Biscuits

I’m from the South, but biscuits are eaten in all parts of the south. Biscuits were a staple food for our ancestors and this recipe has been passed down to me via my father-in-law. The important part about keeping your biscuits light is to knead them only enough to combine them. Unlike bread, the more you knead biscuits, the tougher they get.

2 cups all-purpose flour

4 teaspoons baking powder

3 teaspoons sugar

1/2 teaspoon salt

1 stick cold butter (1/2 cup) cut into eighths

1 large egg

2/3 cup 2% milk

Preheat oven to 450 degrees. Combine all of the dry ingredients then cut the butter in until you have coarse crumbs, with no chunks bigger than a pea. The goal is to incorporate the butter throughout the flour. Then whisk together the milk and egg and add to the flour. Stir to combine, then knead no more than necessary to make it smooth.

Roll it out to about ½ inch thick and cut with a biscuit cutter or water glass. Place in a greased baking dish so that they’re touching a bit and bake 5-10 minutes or until golden brown. Serve piping hot!

If the article you’re reading provides less than you need about these old food habits, grab my book – Forgotten Lessons of Yesterday – for more!

Now that I’ve shared my favorite recipes with you, return the love! What’s that one recipe that’s been handed down through the generation in your family?

Let us know in the comments section below.

This article has been written by Theresa Crouse for Survivopedia.

from Survivopedia Don't forget to visit the store and pick up some gear at The COR Outfitters. How prepared are you for emergencies? #SurvivalFirestarter #SurvivalBugOutBackpack #PrepperSurvivalPack #SHTFGear #SHTFBag

#SHTF #TEOTWAWKI #MARTIALLAW #BUGOUT #PREPPERBAG #USAF #USSOCOM #ARMY #NAVY #SurvivalFirestarter #Sur

0 notes