#queso should be eaten warm | Explore Tumblr Posts and Blogs

imaginingsoftly · 4 years

Text

It Seemed Like a Good Idea at the Time Pt 6 - Morgan Rielly

Type: roommates to lovers, Y/N insert shorts

Requested: No

Warnings: concussions

(Y/N = Your name, no POV change this chapter. It’s all in Morgan’s POV)

A/N: sorry it took me so long to get this out; spring sports just started at school, so I’ve been working pretty much nonstop since Valentine’s Day

85 degrees was way too warm for November, and Morgan was wishing for Toronto and it’s normal seasons right about then. It was one thing at the beginning of October, when lots of places were still warm, but now it was almost American Thanksgiving and he was still wearing shorts to and from the rink in the morning. It was time for a chill to set in, and there was still no relief from the humidity in sight.

He was currently sitting on the patio of some Mexican place in downtown Raleigh with Svech and Hamilton, halfway listening to Hamilton describe some practical joke he was going to pull on Necas. Svech was fully invested, throwing out suggestions to make it even better, but Morgan was struggling to follow the conversation. He’d been knocked pretty hard into the boards the night before, and his head still felt fuzzy. A sharp pain flashed through his skull as Hamilton jostled him, punching his shoulder good-naturedly. “What, Mo, you too good for a prank war?” Morgan stared back at Svech. His vision was a little fuzzy, and there were one and a half Svechys staring at him. He shook his head a little bit to clear it, and Svech took that to mean no. Hamilton continued to stare at him, and Morgan could tell that his captain knew something was up.

Hamilton held Morgan back with a hand on his chest as they were leaving the restaurant, grabbing the larger man’s arm. “Seriously man, you good? You looked like you were a million years away.” He had two options, really. He could insist that he was fine, and Hamilton would probably drop it, or he could admit he was probably concussed.

Morgan didn’t get a chance to choose. Before he could respond Hamilton was pulling out his phone and dialing the team doctor. “We’re gonna get you a head scan. You don’t look good, man.” Morgan bit back a sarcastic reply, more than a little grateful that he hadn’t had to admit to the headache. Hamilton was practically dragging him down the street as he spoke on the phone with the physician, and Morgan was pretty sure he would have bruises on his arm from Hamilton’s grip on it. “Yeah doc, we’ll meet you down there. I’ll make sure he’s there.” Hamilton hung up as they reached Morgan’s car, and Hamilton held his hand out. “Your concussed ass is not driving anywhere right now. Give me the keys.”

“I’m fine.” Morgan tried to argue, but the captain wasn’t relenting. “No you’re not, dumbass. Give me the keys.” Morgan sighed and threw the keys at Hamilton’s chest, throwing open the passenger door. “I don’t need to to escort me to the rink, Hamilton.”

Hamilton scoffed as he jumped into the driver’s side of Morgan’s car. “Bullshit. You wouldn’t go unless someone made you and you know it.” Morgan wanted to respond, but he knew the other man was right. The fact was, the team needed him. They were struggling as a team, the defense not where it needed to be, and they weren’t getting enough goals to make up for the number that they were allowing every game. The team couldn’t afford to have him out with a concussion, no matter how fuzzy his opponents would be.

Thankfully they weren’t far from the rink, so the nausea that Morgan felt every time the car was in motion only lasted a few minutes. Doc was waiting for them in the evaluation room along with Rod, to Morgan’s dismay. The coach looked more like a disappointed father than a coach in that moment, and Morgan felt even worse for trying to hide his symptoms. As they all sat in that room, Hamilton thankfully sitting there for moral support, Morgan had to suppress every hockey player instinct in him in order to answer the doc’s general questions truthfully.

Were you seeing double? Check. Are you more tired than usual? Check. Are you feeling dizzy? Check.

The next part was the hardest. He hated the scans. Any kind of x-ray meant bad things, and a head scan could mean up to weeks off the ice. Rod and Hamilton sat with him as they waited for doc to read the scans, and Morgan couldn’t bear the silence any more. “I’m sorry, coach.” Rod slapped him on the back good naturedly. “I’m not gonna lie, kid, we’re gonna miss you on the ice.” Morgan felt his chest tighten. That’s what he was afraid of. “I wish you had said something earlier though. I’d rather you be on the tabe for a few weeks than end up out for months a little while down the road with something more serious. Heal up. We’ll hold the fort.” His coach was looking at him with that little half-smile that made him seem so approachable. Coaches just weren’t like that in the league. A quarter of the league was probably playing through some kind of undocumented concussion because their coaches were putting a ton of pressure on them to play. He had wondered what kind of coach Rod was back when he benched Svech because of a concussion in the playoffs his rookie year, because who the hell does that in the playoffs, but apparently he was just a good guy.

It was a concussion, and a relatively serious one too. Doc said it was going to be a minimum of a week, more likely two, and he was thankful Rod was there so he didn’t have to tell him personally. Hamilton drove him home, insisting on walking him upstairs to tell Y/N what was happening because “he didn’t trust him to do it.” Y/N was sitting on the floor in the living room, typing something on her laptop surrounded by binders and paper. She was mumbling to herself, waving a mug of something as she tried to talk through whatever she was working on.

“Red Sox!” She jumped out of her skin at Hamilton’s shout, and Morgan had to duck to avoid the mug that came flying in their direction. Hamilton caught it was a laugh, and then had to duck the marker that came flying in his direction immediately following.

“Don’t do that!” Y/N was breathing heavy, her finger pointed threateningly at Hamilton. Morgan clapped him on the shoulder as he made his way to the couch. Y/N’s stuff thankfully hadn’t spread that far, and he was able to throw his heavy body onto the cushions. Hamilton followed behind him, resting his hands on the back of the couch. “He’s concussed,” Hamilton said. “You’re gonna need to keep an eye on him so he doesn’t do anything stupid.”

Y/N rolled her eyes and flopped back down on the couch, though Morgan didn’t miss the concerned glance she threw in his direction. “He’s a grown man, Dougie, I think he should be able to take care of himself.” Morgan held out a hand for a high five, which she slapped away. “I said should, Mo. I don’t actually trust you to do it.”Hamilton threw his head back and laughed. “She gets it, Mo. Nice try.” Him and Y/N exchanged a look, and Morgan could tell they were having a small conversation with their eyes.

Hamilton nodded as they finished their little telepathic conversation, and he focused his attention back on Morgan. “Alrighty, Mo, I’m gonna get going. Try to keep yourself out of trouble while we’re on the road, okay?” Shit. The California swing started this weekend. Y/N answered for him, which for once he was thankful for. “I’ll keep him out of trouble. If he’s good, maybe I’ll even bring him to work with me.” They both laughed as Morgan held out both his hands to give them both the finger simultaneously.

It could have been minutes or hours before Y/N spoke again. “You should have told me you were feeling bad.” She didn’t look up from her work, but Morgan could tell that he’d upset her.

“I didn’t want to bother you.” It sounded fake as it came out of his mouth. That wasn’t why and she knew it.

“Bullshit. You didn’t want to sit out.” Y/N stopped typing and turned back towards him. “I know that you feel like you can’t miss time and that it’s just a concussion, but please take this seriously.” She gripped his hand from her seat on the floor. “They’ll survive. The Pacific is weak right now, and they’re gonna need you strong during their push for the cup next spring.” Morgan grinned. “You mean when they knock the Bruins out of the first round?” She smacked his side with her free hand, laughing good-naturedly. “I said push for the cup, not that they were gonna beat Boston, you goof.”

Their laughter was interrupted as the world tilted and Morgan had to focus on the feel of Y/N’s hand squeezing his to stay centered. It was the worst round of dizziness he’d faced yet, and Morgan was exercising all of his self-control not to hurl up the chips and queso he’d eaten a couple of hours before.

“Morgan?” If he opened his mouth he was gonna lose it. “Mo, hold on.” The pressure of Y/N’s hand disappeared and he tried to reach for her blindly. It felt like he was falling backwards and sideways at the same time. He heard Y/N hurry back, and she placed something metal next to him. “There’s a trashcan right here. If you need to use it, don’t hold back.” Morgan groaned in response. He felt Y/N sit on the edge of the couch next to him, and a cool hand smoothed his hair away from his forehead. “Mo, you’re burning up.” Her hand touched his cheeks and his neck, and he couldn’t tell if her hands were like ice or he was just that feverish. “Did you have a fever when your doctor was checking you?”

“Yeah,” he said, “but doc said it should go away soon. He said it wasn’t too bad.” Morgan opened his eyes to find Y/N’s face only inches from his own, her Y/E/C eyes staring into his own intently. Morgan stared at Y/N as she placed her hand back on his forehead, groaning softly at the chill. He could tell that she was trying to be calm about his fit and the fever currently burning through his body, but the way she bit her lip and the tightness at the corners of her mouth gave her away.

“I’m gonna get you some ice.” Y/N stood as she spoke. Her steps into the kitchen were a little faster than the already quick ones she normally took, and Morgan rubbed at his eyes to try to lessen the throbbing behind them. He laid on the couch with his eyes closed and listened to Y/N move around the kitchen preparing a bag of ice. As much as he wanted to be getting ready for the road trip, the logic side of him knew that he wouldn’t have been able to fake through this. He couldn’t even get through a lunch at a restaurant without losing it, let alone putting on the skates and taking body checks all night. He heard Y/N coming back, and a bag of ice was placed against his temples as the couch dipped under Y/N’s weight. “Can you hold that in place?” Morgan nodded, and he felt Y/N stand.

They were silent for long enough that the ice began to melt. Morgan could hear Y/N typing on her laptop again, and he was enjoying the quiet clicking of the keys as she typed furiously. “Did you have any Thanksgiving plans?” Y/N’s question almost made him jump when it broke the quiet. “No,” he replied, “our Thanksgiving was last month.” Granted, she probably knew that, she was just trying to make conversation. Before he could correct himself, Y/N spoke again. “Oh. I wasn’t sure if you were going to enjoy dinner with the Americans on the road or if the team did something for you guys.” Morgan peeled the ice bag off of his eyes, sitting up to look at Y/N. “Did you have plans?”

Y/N smiled. “I was planning on driving out to see my family. They live about 2 hours away. You’re welcome to come with me if you’d like; I’m sure they wouldn’t mind one more body.” Morgan smiled back at her. It was a nice idea. He hadn’t had a big family meal like that since the summertime, and it really felt like something he could use. “I would, actually, if they wouldn’t mind.” Y/N shook her head, picking up her phone. “Not at all! I’ll text my mom and let her know right now. She’ll probably be excited about it, honestly.” Despite the situation, and the huge headache throbbing behind Morgan’s eyes, Morgan couldn’t help but be excited. A family dinner, made by the person who had taught Y/N how to cook. It might be exactly what the doctor ordered.

#good idea ML #morgan rielly imagine #nhl imagines #nhl imagine

38 notes · View notes

abiteofnat · 4 years

Text

AN ANXIETY-APPROVED GUIDE TO SOCIALLY-DISTANT DINING IN THE NORTH SHORE

A headline I truly thought I would never write, because I used to be the type of person to leave work, jam myself into an L train packed with people, scroll through my phone while breathing in someone’s backpack, and then get to a busy restaurant to meet friends and dive into food without washing my hands. My entire immune system was chock-full of city scum, and eating indoors with dozens of other people who likely got off an equally full train? Not even a question of a doubt in my mind. Things took a quick and dire turn in May when suddenly I became afraid of everything and grossed out by anything, and after moving home with family I was certain I would never leave the house again. I miss being the fearless gutter rat I used to be, but times are different, and staying safe is key.

Alas, while my family has been taking quarantine very seriously, we reached a point in August where we all felt “ok” with sitting at a restaurant once or twice a week to feel like we were still part of society and because we all mutually hate cooking. After not being at a restaurant once since March, we nervously ventured out to a local Italian restaurant, sat outside very far from others, and ate pasta that was still piping hot from the kitchen and that didn’t taste mediocre after sitting in a takeout container for an hour. It was refreshing as FUCK. Rose? In a real wine glass? Served chilled? What am I, a QUEEN?

Ever since we have been carefully dining, only ever sitting outdoors, and carrying packs upon packs of antibacterial wipes and hand sanitizer like actual loons. But safe loons! Being home and enjoying the local restaurants through new eyes and new level of appreciation has made me love them 10x more, even if we’ve eaten somewhere a hundred times before. I am so grateful to have the opportunity to dine with these spots, eat favorite dishes & try new ones, and be out of the house for 1-2 hours on a Friday during these wild times. So, why not share some of my favorite spots?? Maybe you’re also living back in the good ole North Shore, and looking for any excitement at all in the quiet of the suburbs. Here you go.

1. Mino’s Italian - Winnetka

This restaurant is newer to Winnetka, however it became an instant local favorite and is always, always full. They have a huge patio area with lighting, cozy wooden benches, tons of tables, heaters, and a menu packed with classic Italian dishes done so right. Their Calamari is unreal due to the seasoning and the roasted garlic aioli it comes with for dipping. Their Cacio e Pepe is magically light but still full of cheese and fresh cracked peppercorns, and the seasonal Risotto consists of warm mushroom richness. Their pizza is great to-go as well, and tastes like an NYC slice if you order the largest size.

2. Pescadero - Wilmette

Ok to be fair, Pescadero is not somewhere we’ve actually dined AT during the pandemic. We do pick it up quite often though, and it is some of the best carryout in Wilmette. The Fish & Chips is mouth-watering, with fresh fish covered in a seasoned batter that alone is delectable. Their chips (really more french fries) are thin, crispy, and topped with a parmesan and herb dust. DO NOT MISS OUT ON THE FRIES. The Mahi Mahi tacos are excellent and a lighter, fresher dish with broccoli apple slaw and avocado crema, and for fuck’s sake order a side of the Mac & Cheese just to stick a fork in. Pro Tip: You want as much extra tartar sauce as they will give you!!!

* Edit - since I wrote this post a few days ago, we ate on the Pescadero patio and it was delightful. Even though it was 55 degrees, the hot Clam Chowder and Fish & Chips warmed me up real quick. Clam Chowder served in a hot mug = a new fall dinner staple. Will only accept soup in a mug from now on. And, they do have heaters!

3. Depot Nuevo - Wilmette

I have eaten here no fewer than 3,456 times in my life and every single time I feel like I’m on vacation because the vibes, the food, and the booze are immaculate. Located in an old train station turned restaurant, Depot Nuevo is warm and inviting no matter if you’re inside (pre pandemic) or on their gigantic patio that allows for spaced out and comfy seating. They’ve added heaters for the fall, so don’t worry about being chilly- and if you are, the Pomegranate Margarita will warm you right up. It’s strong, delicious, and comes in a very pleasing traditional margarita glass. I always order the Appetizer Trio as my entree, which has queso fundido (ordered without the chorizo!), guacamole, and ceviche composed of scallops, shrimp, and calamari with vegetables and lime. Usually this comes with tortilla chips as it’s meant to be shared, but I ask for corn tortillas instead and then pile a little of everything in there for the taco of my DREAMS. Do it. Order it. I dare you.

The staff is exceptionally friendly and have taken COVID precautions seriously, so menus are disposable and everyone has gloves on. They will treat you like family, and they are family to us because we go there so often. See you on Friday, Depot!

Other good things on the menu are the Fish Tacos, Shrimp Tacos, BBQ Salmon, Chipotle Mashed Potatoes, Cheese Quesadilla (smothered in their salsa verde of course).

4. The Noodle - Wilmette

Can you tell downtown Wilmette is the place to be? It has truly popped off and the majority of restaurants aren’t serving up your typical “suburbs” food (you know- fried appetizers and burgers and weird salads and overpriced meat dishes) so I am always happy to be out in our little mini city. The Noodle is as classic Italian as you can get, with overflowing ceramic boats of buttery garlic bread, a salad OR soup included with your entree, and no bar- only wine (or beer) if you want a drinky drink. Incredible. I am partial to the house-made spinach linquine with Roasted Garlic and Sun-dried Tomatoes sauce, and the starter salad with house Creamy Garlic Parmesan dressing. Their Tomato Basil soup is also delicious, however I have some suspicion that that soup is the same as the Roasted Garlic and Sun-dried Tomatoes sauce... just served as soup... they refuse to confirm or deny whenever I ask. Either way, delicious. I tried a NEW DISH when we went last week to sit at one of the 6 large tables they have spaced out outside, and let me tell you that the bowtie pasta (not house-made) with Alfredo sauce is THE SHIT. It may be my new go-to when I just want to carbo-load the hecking out of my night. On your way out, get a Pot de Creme to go- it’s the richest, smoothest chocolate dessert on this side of town.

5. Hometown Coffee & Juice - Glencoe

Hometown deserves a round of applause for breathing life back into the stuffy grandmother of the North Shore - Glencoe. Between the gorgeous Writers Theatre and countless boutiques selling blouses and hand-blown glass jewelry, it used to only really serve a certain demographic, however Hometown said “let me give it a try” and changed weekends in Glencoe for good. This coffee shop, smoothie bar, bakery, & cafe hotspot is the perfect afternoon spot to grab a drink, enjoy avocado toast, and sit outside at one of the dozens of tables they’ve lined the corner and two streets with. They’ve moved their registers outside so you don’t even need to go inside to order, and the wait staff will bring you your order right to your table to make it as organized and safe as possible. The tables are spread out, the corner it’s located on is beautiful in the fall, and there are lots of good dogs out and about.

I will say that while Hometown is doing a great job with COVID precautions, the people of Glencoe are a little high & mighty, and seem to think they’re exempt from wearing a mask to wait in line to get their smoothie. It’s irritating that they’re putting the staff at risk and just ignoring state mandates because they feel safe in their little North Shore bubble and because it’s entirely outside, but come on. Be respectful and understand the privilege of these places even being open to serve you, and just wear mask. I hate people. ANYWAY. Love you, Hometown.

6. Coast Sushi - Evanston

Ok, so this gem is not open for dining indoors OR outdoors, however they have their carryout system down and their sushi is so, SO fresh and good. I’ve picked up from here a few times and eat time I fall more in love with the flavors and how consistently tasty it is- and with sushi, it’s always a gamble if it’s going to be really good or kinda fishy and old. The Coast in South Loop was a favorite spot for a while, however it has shut down and I am so happy to be able to get my favorite rolls up in the burbs. My go-to order is a Spicy Tuna Maki, Spicy Scallop Maki, Spicy Miso Soup, a side of Spicy Mayo, and a side of Sushi Rice. This sounds odd, but hear me out- I like to mix the spicy mayo into the sushi rice and eat it just like that. It’s. So. Good. Am I gross? I might be gross.

Anything you get from here is going to rock your socks off, so for your next night in (aka every night lol) treat yourself to some sushi, babbyyy!

I sincerely hope that we can keep dining outside for at least a few more weeks, and I am absolutely ok with wearing Uggs and a full-on coat to be able to. Just a reminder to keep your mask on when talking to wait staff, be polite, be patient, and don’t be an asshole. You don’t NEED to dine out- it’s a treat- and you should treat it as such. Don’t be a Karen, or don’t leave your house. Those are literally the only two options.

I hope you try somewhere new, whether it’s carryout or dining out, and tell me if you have any favorite North Shore spots I missed!

Until next time, Happy Eating!

- Natalie

1 note · View note

jeepsister72-blog · 5 years

Text

20 Hangover-Busting Breakfast Recipes for New Year’s Day

[Photographs: Morgan Eisenberg, J. Kenji López-Alt, Vicky Wasik]

Breakfast

Everything you need to make the most important meal of the day delicious.

I normally try to turn in fairly early, so any time I'm at a party past midnight, I have a tendency to overdo it on the drinks. That can make New Year's a dangerous time. The obvious solution is just to have a little self-control and alternate booze and water, but, despite my best intentions, I often wake up on January 1 a little worse for the wear.

If you, like me, can't guarantee you won't wake up hung over on New Year's Day, we can at least ensure that we have the right recipes on hand to nurse ourselves back to health. To that end, we've got 20 hangover-friendly breakfast recipes for New Year's Day, from simple, homey cures like fried eggs and pho ga to total gut-busters, like croque madames and Doritos migas.

[Video: Serious Eats Team]

If you're looking for a simple breakfast that's doable even when you're suffering, it's hard to beat a plate of fried eggs. We have a version to suit every taste: puffy, extra-crisp fried eggs (linked below); sunny-side up (for the utmost simplicity); or over easy (for perfectly cooked whites every time).

Crispy Fried Eggs Recipe »

[Photograph: Vicky Wasik]

Fried eggs aren't hard, but doing them well takes a little more finesse than I'm capable of after the wildest nights out. On the other hand, I can pretty much always muster the strength to make fluffy scrambled eggs. As with fried eggs, we have a range of scrambled-egg recipes to choose from if a classic fluffy scramble isn't what your aching brain is craving: Varying the heat level and the amount of stirring can make eggs that are just slightly soft and barely set, or super soft and spoonable.

Fluffy Scrambled Eggs Recipe »

[Photograph: Daniel Shumski]

Need something to serve with your eggs? Potatoes are a great way to bulk up your breakfast, and you can't go wrong with perfectly crispy hash browns. When we're feeling a bit too lazy to do the cooking ourselves, we like to use a waffle iron, which automatically ensures a crunchy exterior and smooth, creamy interior. Moisture is the enemy of hash browns, so squeeze as much water out of the shredded potatoes as you possibly can before cooking them.

Waffle-Iron Hash Browns Recipe »

[Photograph: Daniel Gritzer]

My signature move when I have a hangover is to make scrambled eggs with an amount of cheese that a more reasonable person might describe as insane. This recipe should give you a good idea of what I'm talking about. Here, scrambled eggs are packed with so much mozzarella (along with a little feta and dill) that you might confuse them for queso fundido at first glance, before getting sandwiched into fluffy little drop biscuits. Making biscuits might sound like too much work, especially for New Year's Day, but this version takes only 15 minutes of active work.

Scrambled Egg and Cheese Drop-Biscuit Breakfast Sandwiches Recipe »

[Photograph: Vicky Wasik]

If I happened to have a professional cook around to make me breakfast on New Year's Day, I might ask for a plate of traditional migas. But honestly, if I'm on my own at home, there's no way I'm going to fry up a batch of homemade tortilla chips. If you feel the same, go lowbrow and use crumbled Doritos instead, mixing them with scrambled eggs, onions, jalapeños, tomatoes, and plenty of pepper Jack cheese.

Doritos Migas With Pepper Jack, Tomatoes, and Jalapeño Recipe »

[Photograph: J. Kenji López-Alt]

I love to drown a hangover in eggs and cheese, and I know many of you feel the same. But vegan eaters get drunk, too, which is where this vegan variation on migas—made with silken tofu, for a creaminess similar to what you'll find in soft-scrambled eggs—comes in. We shallow-fry the chips to make the recipe a little easier; they don't need to be perfectly crisp.

Vegan Migas (Mexican-Style Fried Tortillas With Tofu) Recipe »

[Photograph: Vicky Wasik]

After a really debaucherous night, my stomach can't usually handle anything too intense, so I prefer a mild breakfast to a greasy plate of eggs, cheese, and potatoes. One of my top choices is yogurt topped with granola—and if you really want to treat yourself, homemade granola is the way to go. This one uses rolled oats soaked in a surprising ingredient—buttermilk, which tenderizes the oats and seeds and helps prevent excess browning—combined with raw pumpkin seeds, flax, chia seeds, almonds, pecans, dried apricots, tart cherries, and blueberries. Yes, it takes some time to make, but the effort involved is minimal, and you'll have plenty of granola left over for future mornings.

Crisp Homemade Granola Recipe »

[Photograph: Morgan Eisenberg]

More into the gut-busting side of the hangover-cure spectrum? Ignore the rest of our list and go straight for this monstrosity, an epic brunch burger constructed from a crispy smashed patty placed on a toasted, buttered English muffin with bacon, avocado, Colby Jack cheese, a fried egg (!), and spicy jalapeño Hollandaise. It's rich, messy, and over the top, and it's enough to scare any hangover into submission.

Ultra-Smashed Brunch Burgers With Quick Jalapeño Hollandaise Recipe »

[Photograph: Vicky Wasik]

Another ultra-rich option, the croque madame is a brunch classic that's made simply by setting a fried egg atop a croque monsieur. If you don't eat eggs, or just don't want to bother with the trouble of making them, the latter is itself a plenty rich sandwich, made with ham, Dijon mustard, and both grated cheese and a silky Mornay sauce.

Rich and Creamy Croques Madames Recipe »

[Photograph: J. Kenji López-Alt]

My not-at-all-expert opinion is that carbs are a necessity for soaking up booze, and these tacos have plenty of them. We make them by stuffing warm corn tortillas with sautéed sweet potatoes, then topping off the tacos with fried eggs. When you break into the yolk, it'll blend with the hot sauce and crema to make a simple but satisfying sauce.

Sweet Potato, Sage, and Fried Egg Tacos Recipe »

[Photograph: J. Kenji López-Alt]

Huevos rancheros—a plate of fried tortillas, runny fried eggs, and plenty of salsa—is an easy dish that takes only half an hour, even if you include the time to make our homemade tomato and red-chili salsa. It's totally manageable on a hangover, but on New Year's Day, no one will blame you for simplifying the recipe even further by using jarred salsa.

Quick and Easy Huevos Rancheros With Tomato-Chili Salsa Recipe »

[Photograph: J. Kenji López-Alt]

There are times for elegant French omelettes and times for hearty American ones, and I think you know which is more appropriate after you've had one too many glasses of sparkling wine. Far from their creamy, softly set French cousins, diner-style omelettes feature big, fluffy curds; avoid overworking the eggs as they cook to achieve the right consistency. Feel free to stuff the omelette however you want, but diced ham and cheddar is a good, straightforward choice.

Diner-Style Ham and Cheese Omelette for Two Recipe »

[Photograph: J. Kenji López-Alt]

I used to live right next door to a McDonald's, so I've eaten more Egg McMuffins in my life than I'm proud of. These days, if I'm craving those same flavors in a better-quality package, I just make the sandwich myself, using this ingenious recipe. There are a couple tricks to keep in mind: Cook the egg in a Mason jar lid ring placed in a skillet to give it the perfect round shape, and wrap the sandwich in foil after assembly, which helps melt the cheese and soften the English muffin.

Homemade Egg McMuffin Recipe »

[Photograph: Joshua Bousel]

There are few breakfast items I love as much as creamy sausage gravy, no matter what kind of night it's been. Our recipe is fairly standard—roux, pork sausage, milk—but gives you the option of adding chopped fresh sage and red pepper flakes for extra flavor. Don't forget the biscuits! Our two-ingredient cream biscuit recipe is too easy to skip.

Sausage Gravy Recipe »

[Photograph: J. Kenji López-Alt]

Shakshuka is an impressive enough dish for a fancy brunch, yet simple enough to make on a rough morning. It's also extremely versatile—our version is made with charred onion, red pepper, and chilies; spices like paprika and cumin; and, of course, tomatoes and eggs, but you can vary the aromatics and spices in accordance with your pantry and your preferences. Spoon some of the sauce over the egg whites before covering the pan to help them cook at the same speed as the yolks.

Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce) Recipe »

[Photograph: J. Kenji López-Alt]

Okay, not everyone is going to want to start the New Year off with raw eggs. But those who've had it before know that this Japanese dish is rich, comforting, and incredibly easy to make, so it's a great choice for New Year's Day breakfast. All you have to do is microwave leftover rice; mix it with a raw egg, soy sauce, salt, and a pinch of MSG; and top with furikake and an extra raw egg yolk.

Tamago Kake Gohan (Japanese-Style Rice With Egg) Recipe »

[Photograph: J. Kenji López-Alt]

Pho is typically eaten for breakfast in Vietnam, and chicken soup is a beloved cure-all in the West, so a morning bowl of chicken pho makes perfect sense to us as a hangover cure. The traditional technique of simmering the soup for hours is a daunting prospect even on a good day, but if you have a pressure cooker, such as an Instant Pot, you can make a totally respectable version in just 30 minutes.

30-Minute Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup) Recipe »

[Photograph: Vicky Wasik]

Sometimes a sweet breakfast is just what you need to start fighting off a nasty hangover, and this upside-down blueberry muffin does the job well. It consists of a thick layer of jammy fruit complemented by a tender muffin base; once baked in a 10-inch cast iron skillet, it's ready to be cut into wedges and served warm. A pinch of lemon zest and a bit of coriander highlight the blueberries' flavor without overpowering the cake.

Upside-Down Blueberry Muffin Recipe »

[Photograph: Vicky Wasik]

This savory French toast recipe turns out spicy and funky thanks to store-bought green curry paste, which we jazz up with fresh herbs, lime juice, and fish sauce. Combine the paste with coconut milk, then pour the mixture into a pan and soak the bread in it for at least one hour to ensure the curry flavors get right to its core. After that, there's nothing to do but fry it up, preferably with a couple of eggs on the side.

Savory Green Curry French Toast Recipe »

[Photograph: Vicky Wasik]

When you aren't at your best, whether due to a hangover or a persistent cold, rice porridge is a great dish to have in your back pocket. This Bengali porridge consists of jasmine rice and lentils, flavored with ginger and turmeric and simmered in chicken stock. Once the grains are tender, add potatoes and chicken thighs to the pot to cook slowly, and prepare a bright cilantro chutney to cut through and balance the rich porridge. It's a dish that will cure your hangover in record time, but you'll crave it even when you're feeling perfectly fine.

Bengali Rice Porridge With Lentils and Chicken Recipe »

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Source: https://www.seriouseats.com/roundups/hangover-breakfast-recipes

#read more #see more #check it out #interesting #learn more

0 notes

afterourhearts · 7 years

Text

food i’ll miss the most in RVA

Hi guys! This is almost more of a post for myself to think back and remember all the delicious cuisine in Richmond that I won’t be able to readily access anymore. As my last month here creeps up on me, I’ve been thinking more and more about how much I’ve grown to love this little “river” city. It’s only apt that I’m taking an archaeology class about Richmond in my last semester as it only reminds me yet again about how rich in culture this place is. Of course, I’m still thrilled to head back to Ohio (or maybe Philly if the interviews went well?), but I think I’ll always be willing to visit Richmond in the future and show my future friends around this adorable place :) ok, but on to the food (not ranked in order of best or anything just places I absolutely adore):

1) Huynh’s now turned Vietnam One Vermicelli with Tofu & Spring Roll - ok so most people have tried this popular Viet dish but I’ve tried at least like 10 of these from diff. places and nothing beats the dish at Vietnam One here. It’s the TOFU. It’s seasoned and cooked to perfection; crispy on outside and soft on the inside and bursting with flavor (as opposed to a lot of other places that have pretty bland fried tofu). Honestly I could just eat the tofu and be pleased. So many memories and probably 50+ trips to this place with my apt., definitely forever going to be in our hearts.

2) Jack Brown’s BBQ chips with mac n cheese burger - only like $6, 5 minutes from my school, juiciest homemade patty, amazing pairing of creamy mac n cheese with crispy chip pieces, and all served with the most refreshing pickle. UGH I WANT IT NOW.

3) Frank West’s Pizzeria Cheese Pizza - omgomgomg so everyone here likes Christian’s which is a NY style thin crust heavy cheese pizza and also fairly good but Frank West’s is even better though less known! A local here showed it to me and I’ve been in love ever since. Crust is on a thinner side but not crazy thin, generous amounts of sauce which I love, and the cheese is speckled with some kind of seasoning that is perfection.

4) Peter Chang’s Dry Fried Eggplant - so there isn’t much Chinese food here to rave about due to the heavily viet but low chinese population in rva but they at least boast one authentic szechuan place (though hong kong house in cbus is def better) STILL they have this standout eggplant dish here that I’ve never seen elsewhere. It’s fried eggplant “fries” seasoned in szechuan flavors/cilantro and it isn’t greasy b/c it is dry fried rather than deep fried. AMAZING alternative to fries!

5) Sugar Shack Donuts esp. lemon poppyseed and strawberry lemon - ok so RVA is KNOWN for donuts and for good reason. Sugar shack has been ranked in national magazines/food blogs all the time and it has literally the yummiest donuts I’ve ever had. Coming from cbus where donuts is just Krispy Kreme, I truly can say I’ve never known anything better existed. Sugar shack is like a bigger, better krispy kreme. It doesn’t melt away in your mouth in seconds like krispy kreme but it is still so fluffy and airy inside like lightweight bakery bread almost. Planning on bringing a dozen of these home after graduation!

6) Bombolini Pasta - a little place in Carytown that has really authentic pasta and delicious sauces, as well as a bunch of homemade frozen ravioli you can buy and cook later at home. I love that the noodles here are never overcooked, like true pasta should be served :)

7) Honey Truffle Fries and Salt n Pepper Fries with Garlic Aioli at Postbellum - this place has a cute little rooftop bar and the most amazing thin fries!!! honey + truffle oil topped with shaved parmesan - could there be a better combo?! The only fries I like better than here are the crispy BonChon ones but BonChon can be found outside of RVA too!

8) Social 52 Crab Dip with Pita - I’ve never had better crab dip, or maybe I was just really drunk xD this bar does have a ton of tasty fusion style apps though!

9) Toast Sweet Potato Tater Tots - a gastropub right beside my school that often rotates out some really unique fusion style dishes (kimchi aiolis and shiz like that) but we always come back to their staple side dish, the sweet potato tots. MMMMMM mmm mm! People make sweet potato fries all the time, but tots? wowzaa

10) Gelati Celesti Chocolate Decadence - hands down the creamiest, thickest, chocolateyest cold creamy gelato goodness you’ll ever try!

11) Noorani’s Gobi Manchurian, Chicken 65, Egg biryani, and Seekh Kabab - omg I could go on and on about this place forever. Yes your stomach will rebel against you the following day but it is worth the later pain hahaha. I just LOVE their gobi manchurian (fried cauliflower tossed in an indo-chinese sauce), they have the most well-spiced chicken 65 ever, biryani is on the wetter side which I LOVE, and mmm the seekh kabob is served in the most amazing sauce with sliced ginger and it’s just like pakistani heaven!!! It breaks my heart thinking about how much I’ll miss this place :’( even though service is crap, food is always delicious.

12) Zzzaaaam bibimbap bowls - this place is like a korean chipotle but it has every topping you’d ever want in your bibimbap at extremely reasonable prices, with a variety of super tasty sauce combos and topped with sesame oil drizzle. I always feel fairly healthy eating here too which is a bonus :)

13) New Grand Market Cafe’s Jajungmyeon with Tangsooyuk = ehrmygawd this is the most amazing combination ever created!! Tasty hot noodles in black bean seafood sauce paired with crispy sweet & sour pork & bell peppers/onions = heaven on earth; place is also a supermarket so you can stock up on asian snacks while you’re here!

14) Chadar Thai’s Drunken Noodles and Curry Fried Rice - the best Thai place in this city. Ignore the overpriced and underwhelming Carytown places (thai diner, mom’s siam, ginger thai, thai top ten, elephant thai, thai palace, etc) and come here! Definitely the BEST and most flavorful thai place around!! Their drunken noodles are UNBEATABLE and yes I’ve tried like 7 other places so I would know lololol

15) Shyndigz Fruit Cake and Key Lime Pie - this place is the cutest little date dessert spot!! they have christmas lights everywhere indoor and outdoors and just the cutest little southern belle/rustic theme; grab a slice of their super moist and fresh fruitcake or absolutely perfectly tart key lime pie with the tastiest crust with your girls or a boo thang and enjoy it under the christmas light warm glow!! you’ll 100% have a night to remember :)

16) Plaza Azteca burritos/enchiladas - so I’m not a huge fan of Mexican because I find a lot of the dishes bland but this place is diff. and they believe in heavy use of sauces/queso which I LOVEEEE. the free nachos/salsa they give are amazing (super thin crispy nachos and the smoothest/freshest salsa), made to order guac is perfect!!, and any of their burritos/enchiladas are bound to be completely covered in sauce and other drizzles and also laying in like a literal pool of more sauce so ohmygoodness yes I’m a big fan

17) Burger Bach New Zealand Burgers - def on the costlier side but comes with a side of fancy salad w like arugula and shiz not just iceberg lettuce and a bunch of creative dips for your fries; burger is also bigger and more flavorful than at Jack Brown’s but Jack beats this place based on price and bun and size and convenience and that freaking pickle ... lol burger bach to jack browns is like shake shack to in-n-out ... one is obvs more expensive and better in quality but the other is unique in taste and affordable sooooooo ya just love BOTH!

18) Mama J’s Southern Kitchen - if you want real soul food this is where its at; here is the only place I like collard greens and they have the sweetest yams and amazing catfish (only place better was in new orleans!) and these freaking awesome wings you must ask for tossed in something called Edy’s sauce. not even sure wtf is in that sauce but it’s bliss

19) Addis Kitchen’s Injera - have you tried ethiopian bread before?? liz and I came across this place when we went to a lackluster italian festival and still needed more food and tried injera for the first time. it was delicious!! it’s a sour, spongey bread that isn’t heavy at all you could literally eat it for ages and just paired amazingly with their veggie/meat dishes which remind me of indian curries a bit. def an experience i’d recommend!

20) Foo Dog’s Fried Tofu and Malaysian Ramen - ok so this place is no fukuryu but the coconut based lemongrass soup is really tasty (noodles need work) and their fried tofu app is deliciously stuffed with a bunch of flavorful veggies and sauces and if you want some bao sandwiches/asian street food combos this is def a good place!

21) Continental Westhampton’s Poutine Fries - omggg this plate of fries is not only covered in gravy but also scallions and an EGG and cheese and if this isn’t your idea of dream loaded fries idk what is

22) Galaxy Diner Malt Shakes and Pickle Chips - so this diner serves breakfast all day and is perfect for post drinking food binges that will do major damage to your waistline but all the greasy foods are just okay in my opnion; really not a standout place except for the funky atmosphere/lighting and one particularly spectacular drink: their malt shakes!!!!!! enough said

23) Don’t Look Back Fish Tacos (traditional style) and Chorizo tacos (gringo style) - it’s not quite LA street taco quality but it’s about as good as it gets around here!

24) Cookout banana shake, chili cheese dogs, chicken nugs, cheese fries, and onion rings - a late night drive through that has everything you’d ever want at 2am in the morning at dollar prices. how perf is this?

There’s probably places I’m forgetting (as you can tell I’ve eaten out a LOT in college hahahhaa) so I’ll try to keep updating this but for now, these are the places that will always have a special place in my heart and that I highly recommend you trying if you’re ever heading to VA beach and feel compelled to stop by adorably historic and tasty Richmond!

#richmond #virginia #food #cuisine #eats #nomnom #yum

6 notes · View notes

ladystylestores · 4 years

Text

Easy Bean and Cheese Pupusas Recipe

This easy bean and cheese pupusas are handmade griddle cakes filled with savory beans and cheese. They are inexpensive and easy to make, but just beware because they are addicting!

There is something about handheld street foods made in the comfort of my home that is so fun! Try some of my other favorites like Homemade Empanadas or Grilled Mexican Street Corn too!

Easy Bean and Cheese Pupusas

So, just so you know, I am totally in on the food truck craze. My family and I love to walk around street fairs and check out the handmade items. Mostly though, I am checking out the food! I go really crazy for authentic ethnic foods! Recently, I discovered pupusas and I was so fascinated!! I went straight into researching them and figuring out how I could bring this amazing recipe to my kitchen, and yours!

After getting home and trying this out myself I was amazed how easy it was. Really, I couldn’t mess it up. After making a few, I even let my kids help! The key is to keep the dough moist. If it starts cracking add more water. I actually made a bowl of 2 parts water and 1 part oil, and I kept dipping my hands in it as I was forming the dough. This kept the dough from sticking to my hands and it made my dough moist. The finished product was unbelievable! When you bite into the soft, corn cake exterior then cut to the filling with its savory cheesy goodness. Wow! You just have to try it!

What are Pupusas?

The national dish of El Slavador, this dish is so delicious that it has warranted its own day of celebration there! I’m looking at you second Sunday of November… It is a thicker version of a corn tortilla a.k.a. griddle cake, corn cake, or flatbread. The base is made from masa dough, which is the same ingredient that is found in tortillas and many other Latin dishes by the way.

They are stuffed with many different kinds of ingredients. Meats, cheeses and beans are the most popular filling choices. They are made to be picked up and eaten with your hands and are commonly eaten as a breakfast food. They are traditionally served with tomato salsa and Curtito, which is a tangy and sometimes spicy cabbage slaw.

What is in a Pupusas?

These ingredients are inexpensive and there is not a long list at all! This short list allows you to concentrate on execution of the recipe instead of a long prep time. Just 3 ingredients will deliver the perfect dough that’s ready to be flattened into a nice thin shell for your delicious bean and cheese filling.

Masa Harina Corn Flour: Not to be confused with corn meal, corn flour is much finer and will create the perfect texture.

Warm water: Add water to the dough a little at a time and it should be the consistency of play dough and not sticky.

Salt: To taste!

Refried Beans: Classic filling ingredient that adds earthy, sweet flavor.

Mozzarella Cheese: Mild cheese is perfect and a very close match to the traditional quesillo cheese!

Easy Steps to Make Bean and Cheese Pupusas:

Mix together the corn flour, water, and salt to form the dough, then add in your bean and cheese filling. It is so much easier than I thought it would be! I love how versatile this dish is and I can tell I will be experimenting with all different kinds of fillings!

Prep: Preheat a non-stick skillet to medium high heat.

Form Dough: In a medium sized bowl combine corn flour, water, and salt to form a dough. Scoop out a large 3 inch ball of dough.

Layer and Enclose Pupusas: Flatten the dough and put 1 tablespoon refried beans and sprinkle with cheese. Fold the ends up together to enclose the beans and cheese. Flatten to 1/4 inch thick.

Cook: Place in a skillet and cook each side until golden brown 3-5 minutes. Serve with coleslaw, salsa, or desired side dish.

More Variations to Try:

This recipe includes a filling of beans and cheese. However, the possibilities of fillings in this delicious corn cake are endless. In fact, it is the perfect vessel to turn leftover meats into treasures! Here are a few filling ideas that are traditional to the pupusas of El Salvador, but don’t be scared to get creative. Add in the ingredients that you love, and be sure to share your favorites and what worked well for you!

Pulled pork

Chicken

Queso

Bell peppers

Fried Pork Skin

The Best way to Store Bean and Cheese Pupusas:

It is best to serve cooked pupusas fresh . Although, if you store them tightly they will last in the refrigerator overnight or in the freezer for 2 weeks. In addition, if you are not able to use all the dough at once store the leftover masa dough in an airtight container for up to 2 days in the refrigerator.

How to freeze pupusas: It is best to freeze them before cooking if possible. They can also be frozen after they have been cooked. First, allow them to cool completely, then store in an airtight container. I recommend freezing each in separate bags.

Re-heating after frozen: Its best to re-heat these on a stovetop pan. Start by thawing them overnight in the refrigerator. Then heat a little bit of oil (about 1-2 teaspoons) in a pan. Cook 3-4 minutes per side on medium-high until heated throughout. Use a food thermometer to make sure the internal temperature reaches 165 degrees.

Re-heating from refrigerator: Microwave 1-2 minutes, heat in a toaster oven, or cook on the stovetop with a bit of oil and a medium-hot pan for a few minutes on each side.

More Amazing Recipes You’ll Love:

Easy Bean and Cheese Pupusas

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Author Alyssa Rivers

Servings 12 Pupusas

Easy Bean and Cheese Pupusas are handmade griddle cakes filled with savory beans and cheese. They are cheap and easy to make, but just beware because they are addicting!

3 cups Masa Harina Corn Flour

2 3/4 cups warm water

1 teaspoon salt

1 cup refried beans

2 cups mozzarella cheese shredded

Preheat a non stick skillet to medium high heat. In a medium sized bowl combine corn flour, water, and salt to form a dough. Scoop out a large 3 inch ball of dough. Flatten the dough and put 1 tablespoon refried beans and sprinkle with cheese. Fold the ends up together to enclose the beans and cheese. Flatten to 1/4 inch thick.

Place in a skillet and cook each side until golden brown 3-5 minutes. Serve with coleslaw, salsa, or desired side dish.

Nutrition Facts

Easy Bean and Cheese Pupusas

Amount Per Serving

Calories 175 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g15%

Cholesterol 15mg5%

Sodium 430mg18%

Potassium 90mg3%

Carbohydrates 25g8%

Fiber 3g12%

Sugar 1g1%

Protein 8g16%

Vitamin A 143IU3%

Calcium 142mg14%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Source link

قالب وردپرس

from World Wide News https://ift.tt/3hFi1Rh

#World Wide News

0 notes

easyfoodnetwork · 4 years

Text

Easy Bean and Cheese Pupusas Recipe

This easy bean and cheese pupusas are handmade griddle cakes filled with savory beans and cheese. They are inexpensive and easy to make, but just beware because they are addicting!

There is something about handheld street foods made in the comfort of my home that is so fun! Try some of my other favorites like Homemade Empanadas or Grilled Mexican Street Corn too!

Easy Bean and Cheese Pupusas

What are Pupusas?

What is in a Pupusas?

Masa Harina Corn Flour: Not to be confused with corn meal, corn flour is much finer and will create the perfect texture.

Warm water: Add water to the dough a little at a time and it should be the consistency of play dough and not sticky.

Salt: To taste!

Refried Beans: Classic filling ingredient that adds earthy, sweet flavor.

Mozzarella Cheese: Mild cheese is perfect and a very close match to the traditional quesillo cheese!

Easy Steps to Make Bean and Cheese Pupusas:

Prep: Preheat a non-stick skillet to medium high heat.

Form Dough: In a medium sized bowl combine corn flour, water, and salt to form a dough. Scoop out a large 3 inch ball of dough.

Layer and Enclose Pupusas: Flatten the dough and put 1 tablespoon refried beans and sprinkle with cheese. Fold the ends up together to enclose the beans and cheese. Flatten to 1/4 inch thick.

Cook: Place in a skillet and cook each side until golden brown 3-5 minutes. Serve with coleslaw, salsa, or desired side dish.

More Variations to Try:

Pulled pork

Chicken

Queso

Bell peppers

Fried Pork Skin

The Best way to Store Bean and Cheese Pupusas:

Re-heating from refrigerator: Microwave 1-2 minutes, heat in a toaster oven, or cook on the stovetop with a bit of oil and a medium-hot pan for a few minutes on each side.

More Amazing Recipes You’ll Love:

Baked Cream Cheese Taquitos

Insta Pot Salsa Verde Chicken Tacos

Chicken Chimichangas

Chicken Fajita Foil Packets

Taco Casserole

Easy Bean and Cheese Pupusas

Easy Bean and Cheese Pupusas are handmade griddle cakes filled with savory beans and cheese. They are cheap and easy to make, but just beware because they are addicting!

Course Dinner, Main Course

Cuisine Argentina, Mexican

Keyword bean and cheese pupusas, easy pupusas, pupusas

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 12 Pupusas

Calories 175kcal

Author Alyssa Rivers

Ingredients

3 cups Masa Harina Corn Flour

2 3/4 cups warm water

1 teaspoon salt

1 cup refried beans

2 cups mozzarella cheese shredded

Instructions

Place in a skillet and cook each side until golden brown 3-5 minutes. Serve with coleslaw, salsa, or desired side dish.

Nutrition

from The Recipe Critic https://ift.tt/2N9ZgY4 https://ift.tt/2ADIcY3

This easy bean and cheese pupusas are handmade griddle cakes filled with savory beans and cheese. They are inexpensive and easy to make, but just beware because they are addicting!

There is something about handheld street foods made in the comfort of my home that is so fun! Try some of my other favorites like Homemade Empanadas or Grilled Mexican Street Corn too!

Easy Bean and Cheese Pupusas

What are Pupusas?

What is in a Pupusas?

Masa Harina Corn Flour: Not to be confused with corn meal, corn flour is much finer and will create the perfect texture.

Warm water: Add water to the dough a little at a time and it should be the consistency of play dough and not sticky.

Salt: To taste!

Refried Beans: Classic filling ingredient that adds earthy, sweet flavor.

Mozzarella Cheese: Mild cheese is perfect and a very close match to the traditional quesillo cheese!

Easy Steps to Make Bean and Cheese Pupusas:

Prep: Preheat a non-stick skillet to medium high heat.

Form Dough: In a medium sized bowl combine corn flour, water, and salt to form a dough. Scoop out a large 3 inch ball of dough.

Layer and Enclose Pupusas: Flatten the dough and put 1 tablespoon refried beans and sprinkle with cheese. Fold the ends up together to enclose the beans and cheese. Flatten to 1/4 inch thick.

Cook: Place in a skillet and cook each side until golden brown 3-5 minutes. Serve with coleslaw, salsa, or desired side dish.

More Variations to Try:

Pulled pork

Chicken

Queso

Bell peppers

Fried Pork Skin

The Best way to Store Bean and Cheese Pupusas:

Re-heating from refrigerator: Microwave 1-2 minutes, heat in a toaster oven, or cook on the stovetop with a bit of oil and a medium-hot pan for a few minutes on each side.

More Amazing Recipes You’ll Love:

Baked Cream Cheese Taquitos

Insta Pot Salsa Verde Chicken Tacos

Chicken Chimichangas

Chicken Fajita Foil Packets

Taco Casserole

Easy Bean and Cheese Pupusas

Easy Bean and Cheese Pupusas are handmade griddle cakes filled with savory beans and cheese. They are cheap and easy to make, but just beware because they are addicting!

Course Dinner, Main Course

Cuisine Argentina, Mexican

Keyword bean and cheese pupusas, easy pupusas, pupusas

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 12 Pupusas

Calories 175kcal

Author Alyssa Rivers

Ingredients

3 cups Masa Harina Corn Flour

2 3/4 cups warm water

1 teaspoon salt

1 cup refried beans

2 cups mozzarella cheese shredded

Instructions

Place in a skillet and cook each side until golden brown 3-5 minutes. Serve with coleslaw, salsa, or desired side dish.

Nutrition

from The Recipe Critic https://ift.tt/2N9ZgY4 via Blogger https://ift.tt/2BgAJhx

#Blogger #Recipe Critic

0 notes

seniorbrief · 6 years

Text

The One Thing You Should Never Do to an Avocado, According to a Chef

Ellie Martin CliffeNov 02

Please, just step away from the oven.

New Africa/Shutterstock

When you watch chef Aarón Sánchez at work, you might see him grill lobster, pickle grapes, or stuff poblano peppers with all kinds of glorious ingredients. But there’s one thing you’ll never see this award-winning Latin chef do: Put an avocado anywhere near an oven.

“The magic of avocado is that it should be eaten fresh,” the MasterChef judge told Taste of Home. And that’s no secret. Anyone who’s watched him at a tasting knows: If a contestant presents the panel with a baked (or roasted, or sauteed) avocado, they’d better be ready for a raised eyebrow from Chef Aarón.

“I’m more of a purist,” he says of the fruit—yep, fruit—that has been eaten by the people of Latin America for thousands of years.

The longer an avocado is exposed to heat, the more quickly it loses the cool, creamy texture people love. Instead, it becomes mushy, brown, and incredibly unappealing. Here are 10 more cooking tricks that are only taught in culinary school.

How should you prepare an avocado?

“I love simply taking an avocado, scooping out the flesh and serving a crab salad over it,” says Chef Aarón, who’s also chef/owner of Johnny Sánchez in New Orleans. But serving avocado raw isn’t your only option, he adds. You can grill it lightly too.

“And I’ve seen some chefs tempura fry it,” Chef Aarón says. Coat avocado in panko breadcrumbs or batter and drop it in hot oil. In a flash, you’ll have a crispy outside and a rich interior. It’s great with a creamy dipping sauce. If you’re going to take it to heat, he says, make sure to choose an avocado that’s slightly underripe. Here’s how to tell if an avocado is ripe.

One of the chef’s all-time favorite way to eat avocados? On fish tacos—and he shared the recipe with us.

Aarón Sánchez’s Grilled Fish Tacos with Tequila-Lime Crema

“This dish should be served family style—everyone will want to build their own tacos,” he writes on his blog, in a post sponsored by Cacique, maker of Hispanic cheeses, chorizos and cremas. Bonus: You can make the crema up to a day ahead!

Courtesy Cacique

Ingredients

For the adobo rub:

4 Tbsp. chili powder

2 Tbsp. lime juice

2 Tbsp. olive oil

1 tsp. cumin

1 tsp. garlic powder

1 tsp. salt

½ tsp. fresh ground black pepper

2 lbs. mahi mahi fillets, skin removed (halibut works, too)

For the crema:

1 cup Cacique Crema Mexicana Agria sour cream (find it here)

1 lime, juiced

¼ cup premium silver tequila

1 tsp. sugar

½ tsp. salt

¼ tsp. fresh ground black pepper

For the toppings:

1 package (10 oz.) Cacique Queso Fresco, crumbled (find it here)

2 cups cabbage, finely shredded

1 cup onion, diced

4 limes, quartered

½ bunch cilantro, finely chopped

Pico de gallo salsa

1 diced avocado (squirt a little lime juice to prevent browning)

12 corn tortillas, warmed

Directions

1. Combine all rub ingredients in a bowl and mix until well combined.

2. Gently rinse and pat dry the fish fillets with paper towel. Apply the rub liberally over the fish fillets, on both sides. Cover and let sit in the refrigerator for 20-30 minutes.

3. Combine all the crema ingredients in a blender and pulse until it becomes a smooth, thick consistency. Cover and store in the refrigerator for at least 30 minutes. This can be done up to 24 hours in advance.

4. Place the queso fresco, cabbage, onion, lime wedges, cilantro, avocado and pico de gallo, all side by side, on a large serving platter. Bring out the Tequila-Lime Crema and place in a bowl along with the toppings.

5. When ready to serve, grill the fish fillets on a hot, well-oiled grill for 3-5 minutes per side, or until cooked through.

6. While grilling the fish, heat the tortillas. Serve the fish in a serving platter and the warm tortillas in a bread basket, and welcome everyone to enjoy!

Next, make sure you avoid these 25 other cooking mistakes that can ruin your food.

Original Source -> The One Thing You Should Never Do to an Avocado, According to a Chef

source https://www.seniorbrief.com/the-one-thing-you-should-never-do-to-an-avocado-according-to-a-chef/

#seniorbrief #seniors

0 notes

nielsencooking-blog · 6 years

Text

18 Hangover-Busting Breakfast Recipes for New Year...

New Post has been published on http://nielsencooking.com/18-hangover-busting-breakfast-recipes-for-new-year/

18 Hangover-Busting Breakfast Recipes for New Year...

amzn_assoc_placement = "adunit0"; amzn_assoc_tracking_id = "nielsenwood.com-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";

[Photograph: Vicky Wasik, J. Kenji López-Alt]

New Year’s Eve scares me a little bit—I normally try to turn in fairly early, so any time I’m partying past midnight I know I’m going to drink too much. The obviously solution is just to have a little self-control and alternate booze and water, but, despite my best intentions, I have a feeling I will wake up on January 1st with a hangover.

If I can’t keep myself from being hungover, at least I can make sure I have food on hand to nurse myself back to health. To that end, we’ve got 18 hangover-friendly breakfast recipes for New Year’s Day, whether you’re looking for something simple like fried eggs or granola, or a total gut-buster like a croque madame or junk-food migas.

Fried Eggs Your Way

[Photograph: J. Kenji López-Alt]

If you’re looking for a simple breakfast, it’s hard to beat a plate of eggs. We have fried egg recipes to suite every taste:sunny-side up (for the ultimate simplicity), over-easy (for perfectly cooked whites every time) or really fried (for crispy edges).

Get the recipe for Crispy Fried Eggs »

Get the recipe for Classic Over-Easy Fried Eggs »

Get the recipe for Sunny-Side Up Fried Eggs »

Scrambled Eggs Your Way

[Photograph: Vicky Wasik]

Fried eggs aren’t hard, but they take a little more finesse than I’m capable of after the wildest nights out. On the other hand, I can pretty much always muster the strength to make scrambled eggs. As with fried eggs, we have a variety of recipes to choose from—varying the heat of the pan and the amount of stirring can make eggs that are fluffy, slightly soft, or super soft and spoonable.

Get the recipe for Fluffy Scrambled Eggs »

Get the recipe for Soft-Scrambled Eggs »

Get the recipe for French-Style Soft, Spoonable Scrambled Eggs »

Waffle-Iron Hash Browns

[Photograph: Daniel Shumski]

Need something to serve with the eggs? Potatoes are a great way to bulk up your breakfast. You can’t go wrong with perfectly crispy hash browns—we like to use a waffle iron to give them a crunchy exterior and smooth interior. Moisture is the enemy of hash browns, so squeeze as much water out of the shredded potatoes as you possibly can before cooking them.

Get the recipe for Waffle-Iron Hash Browns »

Scrambled Egg and Cheese Drop-Biscuit Breakfast Sandwiches

[Photograph: Daniel Gritzer]

My go-to move when I have a hangover is to make scrambled eggs with an amount of cheese that a more reasonable person might describe as insane. This recipe should give you a good idea of what I’m talking about—it has so much mozzarella that you might confuse it for queso fundido. Making biscuits might sound like too much work, but they only take 15 minutes of active work.

Get the recipe for Scrambled Egg and Cheese Drop-Biscuit Breakfast Sandwiches »

Doritos Migas With Pepper Jack, Tomatoes, and Jalapeño

[Photograph: Vicky Wasik]

If I’m letting a professional cook me breakfast on New Year’s Day, I might go with a plate of traditional migas, but if I’m at home there’s no way I’m going to fry up a batch of homemade tortilla chips. I’ll probably go low-brow and use crumbled Doritos instead, mixing them with scrambled eggs, onions, jalapeños, tomatoes, and plenty of pepper jack cheese.

Get the recipe for Doritos Migas With Pepper Jack, Tomatoes, and Jalapeño »

Vegan Migas (Mexican-Style Fried Tortillas With Tofu)

[Photograph: J. Kenji López-Alt]

I know a lot of you like to drown your hangovers in eggs and cheese, but I’m sure our vegan readers get drunk, too. This vegan variation on migas is made with silken tofu, which has a similar creaminess to soft-scrambled eggs. We shallow-fry the chips to make them a little easier—they don’t need to be perfectly crisp.

Get the recipe for Vegan Migas (Mexican-Style Fried Tortillas With Tofu) »

BraveTart: One-Bowl, Overnight Cinnamon Rolls

[Photograph: Vicky Wasik]

If you’re anticipating being out of commission on New Year’s Day, you might want to consider preparing breakfast ahead of time. Almost all the work for these cinnamon rolls can be done a day in advance—all you have to do when you drag yourself out of bed is throw them in the oven and pipe on the icing when they’re finished baking.

Get the recipe for BraveTart: One-Bowl, Overnight Cinnamon Rolls »

Crisp Homemade Granola

[Photograph: Vicky Wasik]

After a really debaucherous night my stomach can’t usually handle anything too intense—I’m more likely to be nursing something more mild. One of my top choices is yogurt topped with a homemade granola made with raw pumpkin seeds, almonds, pecans, dried apricots, tart cherries, and blueberries.

Get the recipe for Crisp Homemade Granola »

Ultra-Smashed Brunch Burgers With Quick Jalapeño Hollandaise

[Photograph: Morgan Eisenberg]

If you’re more into gut-busting hangover cures then ignore the rest of our list and go straight for this monstrosity. Enough to scare any hangover into submission, we make this epic brunch burger by serving a crispy smashed patty on an English muffin with bacon, avocado, Colby Jack, a fried egg, and spicy jalapeño Hollandaise.

Get the recipe for Ultra-Smashed Brunch Burgers With Quick Jalapeño Hollandaise »

Rich and Creamy Croques Madames

[Photograph: Vicky Wasik]

I hope you didn’t actually stop reading, because I’ve got another ultra-rich breakfast for you. The croque madame is a brunch classic made by setting a fried egg atop a croque monsieur, which itself is a rich sandwich made with ham, Dijon mustard, and both grated cheese and a silky Mornay sauce.

Get the recipe for Rich and Creamy Croques Madames »

Sweet Potato, Sage, and Fried Egg Tacos

[Photograph: J. Kenji López-Alt]

My not-at-all-expert opinion is that you need carbs to soak up booze, and these tacos have plenty. We make them by stuffing warm corn tortillas with sautéed sweet potatoes, then topping with fried eggs. When you break into the yolk it blends with the hot sauce and crema to make a simple but comforting sauce.

Get the recipe for Sweet Potato, Sage, and Fried Egg Tacos »

Quick and Easy Huevos Rancheros With Tomato-Chili Salsa

[Photograph: J. Kenji López-Alt]

Huevos rancheros—fried tortillas, runny fried eggs, and plenty of salsa—is an easy dish that takes only half an hour even if you make our homemade tomato and red chili salsa. It’s totally doable on a hangover, but on New Year’s Day I won’t blame you for making the dish even simpler by using jarred salsa.

Get the recipe for Quick and Easy Huevos Rancheros With Tomato-Chili Salsa »

Diner-Style Ham and Cheese Omelette for Two

[Photograph: J. Kenji López-Alt]

There are times for elegant French omelettes and times for hearty American ones, and I think you know which is more appropriate after one too many glasses of sparkling wine. Diner-style omelettes are all about the big, fluffy curds, which you get by being careful not to overwork the eggs. Feel free to stuff the omelette however you want—diced ham and cheddar is always a good choice.

Get the recipe for Diner-Style Ham and Cheese Omelette for Two »

Homemade Egg McMuffin

[Photograph: J. Kenji López-Alt]

I used to live right next door to a McDonald’s, so I ate more Egg McMuffins than I’m proud of. These days, though, if I’m craving those flavors, I’ll make the sandwich myself. There are a couple tricks to keep in mind: Cooking the egg in a Mason jar lid gives it the perfect shape and wrapping the sandwich in foil after assembly melts the cheese and softens the English muffin.

Get the recipe for the Homemade Egg McMuffin »

Sausage Gravy

[Photograph: Joshua Bousel]

Regardless of how much I drink the night before, there are few breakfasts I love as much as creamy sausage gravy. Our recipe is pretty standard—roux, pork sausage, milk—but gives you the option of adding chopped fresh sage and dried red pepper flakes for extra flavor. Don’t forget the biscuits—our two-ingredient recipe is too easy to skip.

Get the recipe for Sausage Gravy »

Shakshuka (North African-Style Poached Eggs in Spicy Tomato Sauce)

[Photograph: J. Kenji López-Alt]

Shakshuka is impressive enough for a fancy brunch but simple enough for a rough morning. The dish is extremely versatile—our version is made with charred onion, red pepper, and chilies; spices like paprika and cumin; and of course tomatoes and eggs. Spoon some of the sauce over the egg whites before covering the pan to help them cook at the same speed as the yolks.

Get the recipe for Shakshuka (North African-Style Poached Eggs in Spicy Tomato Sauce) »

Tamago Kake Gohan (Japanese-Style Rice With Egg)

[Photograph: J. Kenji López-Alt]

Not everyone is going to want to start the New Year with raw eggs, but this Japanese breakfast dish is rich, comforting, and incredibly easy to make. All you have to do is microwave leftover rice; mix it with a raw egg, soy sauce, salt, and a pinch of MSG; and top with furikake and a raw egg yolk.

Get the recipe for Tamago Kake Gohan (Japanese-Style Rice With Egg) »

30-Minute Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup)

[Photograph: J. Kenji López-Alt]

Pho is typically eaten for breakfast in Vietnam and chicken soup is a beloved cure-all in the West, so we think that a morning bowl of pho makes perfect sense as a hangover cure. The traditional technique of simmering the soup for hours probably won’t do you much good on New Year’s Day, but with a pressure cooker you can make a totally respectable version in just 30 minutes.

Get the recipe for 30-Minute Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup) »

amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "true"; amzn_assoc_search_bar_position = "bottom"; amzn_assoc_tracking_id = "nielsenwood.com-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

cucinacarmela-blog · 6 years

Text

18 Hangover-Busting Breakfast Recipes for New Year...

New Post has been published on http://cucinacarmela.com/18-hangover-busting-breakfast-recipes-for-new-year/

18 Hangover-Busting Breakfast Recipes for New Year...

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";

[Photograph: Vicky Wasik, J. Kenji López-Alt]

Fried Eggs Your Way

[Photograph: J. Kenji López-Alt]

Get the recipe for Crispy Fried Eggs »

Get the recipe for Classic Over-Easy Fried Eggs »

Get the recipe for Sunny-Side Up Fried Eggs »

Scrambled Eggs Your Way

[Photograph: Vicky Wasik]

Get the recipe for Fluffy Scrambled Eggs »

Get the recipe for Soft-Scrambled Eggs »

Get the recipe for French-Style Soft, Spoonable Scrambled Eggs »

Waffle-Iron Hash Browns

[Photograph: Daniel Shumski]

Get the recipe for Waffle-Iron Hash Browns »

Scrambled Egg and Cheese Drop-Biscuit Breakfast Sandwiches

[Photograph: Daniel Gritzer]

Get the recipe for Scrambled Egg and Cheese Drop-Biscuit Breakfast Sandwiches »

Doritos Migas With Pepper Jack, Tomatoes, and Jalapeño

[Photograph: Vicky Wasik]

Get the recipe for Doritos Migas With Pepper Jack, Tomatoes, and Jalapeño »

Vegan Migas (Mexican-Style Fried Tortillas With Tofu)

[Photograph: J. Kenji López-Alt]

Get the recipe for Vegan Migas (Mexican-Style Fried Tortillas With Tofu) »

BraveTart: One-Bowl, Overnight Cinnamon Rolls

[Photograph: Vicky Wasik]

Get the recipe for BraveTart: One-Bowl, Overnight Cinnamon Rolls »

Crisp Homemade Granola

[Photograph: Vicky Wasik]

Get the recipe for Crisp Homemade Granola »

Ultra-Smashed Brunch Burgers With Quick Jalapeño Hollandaise

[Photograph: Morgan Eisenberg]

Get the recipe for Ultra-Smashed Brunch Burgers With Quick Jalapeño Hollandaise »

Rich and Creamy Croques Madames

[Photograph: Vicky Wasik]

Get the recipe for Rich and Creamy Croques Madames »

Sweet Potato, Sage, and Fried Egg Tacos

[Photograph: J. Kenji López-Alt]

Get the recipe for Sweet Potato, Sage, and Fried Egg Tacos »

Quick and Easy Huevos Rancheros With Tomato-Chili Salsa

[Photograph: J. Kenji López-Alt]

Get the recipe for Quick and Easy Huevos Rancheros With Tomato-Chili Salsa »

Diner-Style Ham and Cheese Omelette for Two

[Photograph: J. Kenji López-Alt]

Get the recipe for Diner-Style Ham and Cheese Omelette for Two »

Homemade Egg McMuffin

[Photograph: J. Kenji López-Alt]

Get the recipe for the Homemade Egg McMuffin »

Sausage Gravy

[Photograph: Joshua Bousel]

Get the recipe for Sausage Gravy »

Shakshuka (North African-Style Poached Eggs in Spicy Tomato Sauce)

[Photograph: J. Kenji López-Alt]

Get the recipe for Shakshuka (North African-Style Poached Eggs in Spicy Tomato Sauce) »

Tamago Kake Gohan (Japanese-Style Rice With Egg)

[Photograph: J. Kenji López-Alt]

Get the recipe for Tamago Kake Gohan (Japanese-Style Rice With Egg) »

30-Minute Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup)

[Photograph: J. Kenji López-Alt]

Get the recipe for 30-Minute Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup) »

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

jlcolby · 6 years

Photo

New Post has been published on http://cookingtipsguide.com/18-hangover-busting-breakfast-recipes-for-new-year/

18 Hangover-Busting Breakfast Recipes for New Year...

amzn_assoc_placement = "adunit0"; amzn_assoc_tracking_id = "cookingtipsguide-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";

[Photograph: Vicky Wasik, J. Kenji López-Alt]

Fried Eggs Your Way

[Photograph: J. Kenji López-Alt]

Get the recipe for Crispy Fried Eggs »

Get the recipe for Classic Over-Easy Fried Eggs »

Get the recipe for Sunny-Side Up Fried Eggs »

Scrambled Eggs Your Way

[Photograph: Vicky Wasik]

Get the recipe for Fluffy Scrambled Eggs »

Get the recipe for Soft-Scrambled Eggs »

Get the recipe for French-Style Soft, Spoonable Scrambled Eggs »

Waffle-Iron Hash Browns

[Photograph: Daniel Shumski]

Get the recipe for Waffle-Iron Hash Browns »

Scrambled Egg and Cheese Drop-Biscuit Breakfast Sandwiches

[Photograph: Daniel Gritzer]

Get the recipe for Scrambled Egg and Cheese Drop-Biscuit Breakfast Sandwiches »

Doritos Migas With Pepper Jack, Tomatoes, and Jalapeño

[Photograph: Vicky Wasik]

Get the recipe for Doritos Migas With Pepper Jack, Tomatoes, and Jalapeño »

Vegan Migas (Mexican-Style Fried Tortillas With Tofu)

[Photograph: J. Kenji López-Alt]

Get the recipe for Vegan Migas (Mexican-Style Fried Tortillas With Tofu) »

BraveTart: One-Bowl, Overnight Cinnamon Rolls

[Photograph: Vicky Wasik]

Get the recipe for BraveTart: One-Bowl, Overnight Cinnamon Rolls »

Crisp Homemade Granola

[Photograph: Vicky Wasik]

Get the recipe for Crisp Homemade Granola »

Ultra-Smashed Brunch Burgers With Quick Jalapeño Hollandaise

[Photograph: Morgan Eisenberg]

Get the recipe for Ultra-Smashed Brunch Burgers With Quick Jalapeño Hollandaise »

Rich and Creamy Croques Madames

[Photograph: Vicky Wasik]

Get the recipe for Rich and Creamy Croques Madames »

Sweet Potato, Sage, and Fried Egg Tacos

[Photograph: J. Kenji López-Alt]

Get the recipe for Sweet Potato, Sage, and Fried Egg Tacos »

Quick and Easy Huevos Rancheros With Tomato-Chili Salsa

[Photograph: J. Kenji López-Alt]

Get the recipe for Quick and Easy Huevos Rancheros With Tomato-Chili Salsa »

Diner-Style Ham and Cheese Omelette for Two

[Photograph: J. Kenji López-Alt]

Get the recipe for Diner-Style Ham and Cheese Omelette for Two »

Homemade Egg McMuffin

[Photograph: J. Kenji López-Alt]

Get the recipe for the Homemade Egg McMuffin »

Sausage Gravy

[Photograph: Joshua Bousel]

Get the recipe for Sausage Gravy »

Shakshuka (North African-Style Poached Eggs in Spicy Tomato Sauce)

[Photograph: J. Kenji López-Alt]

Get the recipe for Shakshuka (North African-Style Poached Eggs in Spicy Tomato Sauce) »

Tamago Kake Gohan (Japanese-Style Rice With Egg)

[Photograph: J. Kenji López-Alt]

Get the recipe for Tamago Kake Gohan (Japanese-Style Rice With Egg) »

30-Minute Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup)

[Photograph: J. Kenji López-Alt]

Get the recipe for 30-Minute Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup) »

amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "true"; amzn_assoc_search_bar_position = "bottom"; amzn_assoc_tracking_id = "cookingtipsguide-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

the-grumpy-panda · 7 years

Text

Dollars To Doughnuts, Whatever That Means!

I assume it means I had dollars, but now I have doughnuts. Magic! We'll start this one with some sweet stuff, and hopefully before the impending diabetes takes my foot I'll have time to get into some not so sweet stuff before circling back to the sweets once again for a finishing move. Oof. This might be the point where I acknowledge all this junk food is adversely effecting me. Should I switch to reviewing food that is actually proper and healthy? Perhaps. Perhaps. Perhaps. Maybe I'll just ride it out until the first heart attack. Here we go, then! -Entenmann's Donut Shoppe doughnuts! Entenmann's generally makes good products, so will their attempt to dress up a bit for the party be a boon or a bust? There are three versions out now, and to save some space and time, I'll group them together. There's a Black & White iced doughnut, a Spring Flower iced doughnut and a Party Sprinkled iced doughnut. Only the spring one expressly says "limited edition" but I have no idea if the others are permanent or if this line of product will be one in constant flux. They're all good, but nothing about them is really all that different from normal Entenmann's eats, save for the color of the icing (the flower is pink and the party one is white) and the addition of sprinkles. I did find myself enjoying the Black & White doughnut the most out of the three. If I had to guess it's probably because the other two are glazed AND iced, and then topping them with sprinkles very nearly puts them at "too sweet" levels. -Mississippi Mud Pie Oreos! Is Oreo trying to get sneaky? Is this just a regular chocolate Oreo with a new name? Does the "whipped cream" flavored cream taste different than regular Oreo cream? The answer is... a little bit, but only if you eat the whipped cream half of the cream by itself and really take a moment to analyze it. If eating the cookie as a whole... yup. It tastes like a chocolate Oreo. The whipped cream but gets wholly lost among the chocolate cream and the chocolate cookie. Zoinks. How many times can one person say cream? -Deep Fried Twinkie! I thought these were a Wal Mart exclusive, but I just happened upon them willy-nilly in a local grocer. I guess I'm just lucky like that, he said with a face that would suggest otherwise. A frozen treat that needs to be baked, so they might be stretching the deep fried concept a wee bit, although the cooking instructions do list frying as an option, so maybe I'm just being persnickety. Nonetheless, it's a Twinkie covered in a batter of sorts, and I chose to bake it to keep things as simple and mess free as possible. It comes out smelling of a warm cake doughnut, so it's off to a good start. All in all, it rather tastes like a funnel cake. The Twinkie aspect is hardly noticeable. I like funnel cake, so that's fine, but ultimately this isn't as fun as it should have been. Maybe the experience would be better served if one ate a deep fried Twinkie at some sort of festival, where it would presumably be some semblance of "fresh", but that's for you to tell me about. Eventually I'll finish off the box, but I imagine they'll linger in my freezer until I have no other sweets to satiate my cravings. -Deep Fried Banana Twinkie! Another version? Yep. There's also a chocolate one, but the store didn't have those. This one has some sort of graham cracker coating. If it weren't for the darker coloring and the box saying so, I don't think I'd ever have noticed any difference at first. These want very badly to taste like a caramelized banana. It gets close enough to remind you of that superior treat, but doesn't quite master the connection, and I think it's the coating that hinders this one. It's not bad all things considered, but I don't foresee myself going back for another anytime soon. Crunchy chippy time! -Lay's BLT potato chips! Smell faintly of a smoked barbecue chip, but one that was left out and is now old and stale. The chip is festooned with all kinds of specks that I assume is what the ingredient list claims is simply "BLT Seasoning" but no real flavor comes through. This is another in a series of recent snack foods that simply fail to taste like anything other than the most basic aspect of the item. Meaning these merely taste like a potato chip. Where's the bacon? Where's the tomato? Two flavors easily concocted in other snacks. Hell, where's the lettuce? If you can make pickle flavor into a chip, you can do lettuce. But you probably wouldn't anyway, so I can forgive the lettuce flavor being missing. No one is buying this chip for lettuce flavoring. Maybe my hopes were up to high for this one, but they disappointed me all the same. -Lay's Lime & Sea Salt potato chips! The smell is distinctly lime and sea salt, so that's a good sign. Definitely a lime flavor all over these, with a light trace of salt. Not bad. I've never had dry margarita mix, but I imagine it might taste like this chip. I like these. Not overpowering at all. You pop 'em in, have a fun moment, and then the taste casually goes away, leaving you wanting more. I probably would have eaten the whole bag were it not for making a conscious decision not to. -Lay's Kettle Cooked Sweet Chili & Sour Cream potato chips! Delectably crunchy! I love me a kettle cooked chip. I don't know the science behind what makes them come out different, but I heartily approve. Fortunately for me, I'm not getting a strong sour cream flavor here. I like sour cream the condiment fine, but for some reason it never translates all that well onto a chip for me. These chips mostly taste of the sweet chili, and it's pretty good. A nice little kick that isn't too hot, it doesn't burn the palate, it just pats your taste buds a top o' the morning, and carries on about its business. Maybe the sour cream aspect is the silent handyman behind these not being too hot. A cooling down flavor barely noticeable? Could be! You know, now I want to dip these into actual sour cream and try them that way. Again, I had to make myself not eat the whole bag. Even harder to put down than the lime and sea salt ones. Two out of three ain't bad, as they say. Good work here, Lays! -Pringles Loud Super Cheesy Italian chips! Are Pringles classified as chips? I don't think I've ever thought they were. If you say "Go get me some chips." you'll get some form of potato chip. Tortilla chips get specified, and if you want Pringles, you specify Pringles. So what are they??? Anyway, I don'y know what 'loud' is supposed to mean. Oh, wait. The top of the can says "Bold Flavor. Epic Crunch." Okay, then. These smell like gym socks. These taste like an old corn chip dipped in old sink water in a dingy restaurant with a weird 'wheaty' aftertaste. Gross. -Pringles Loud Spicy Queso chip things! These smell like that gross and fake nacho cheese sauce concoction that I simply don't like, and it's a condiment that makes any item it's put on or any item dipped in it immediately sad. Not a good start for these. Yup. they taste like a tortilla that was dipped into a spicy nacho cheese sauce and left on the counter to dry out and get extra gross. No thank you, Pringles Loud! Now back to sweet! Oh, sugar... you sweet talking killer, you. -Pillsbury S'mores Mini Pies! These are definitely mini, and come out of the package looking like a flat cookies and cream dough of some sort. Ever have a Toaster Strudel? These s'more pies come with a frosting packet just like those do, only in chocolate flavor. Damn it, Pillsbury. I buy junk food to avoid effort. Why do you make me frost my own coffin sweets? Baking it certainly puffs it up, and it smells of a s'more, and that's just fine. The taste is merely chocolate and graham cracker, which isn't to say that's bad. There is a marshmallow component clearly visible on the inside, but the flavor is completely overshadowed by the other two and while the marshmallow aids in keeping the treat from being too dry, the taste element is sadly missed. Oops, wait a second. Eating a bite from the dead center of this brings the marshmallow into play. That was a good bite. Maybe I didn't bake it long enough to get the marshmallow oozy and gooey properly, or maybe they skimped on the marshmallow. Jinkies. How many times can one person say marshmallow? All in all, not bad. I think it might be more of a treat best served in winter, though. Let's break norm here and venture into what technically passes as breakfast items nowadays. I don't agree with that assessment, as I know junk food when I see it, but who am I to argue with decades upon decades of contrary opinions and sales facts. -Eggo Chocolatey Chip Banana frozen waffles! I've never been fond of frozen waffles. Just cardboard to me. Will this iteration be any different? Right out of the box they smell like a banana split sundae, so that was surprising and pleasant. Taste wise... they taste like a banana flavored frozen waffle with chocolate chips. I'm not sure how I feel about these, truth be told. I'm impressed that they were able to get two distinct flavors to come out with neither being too faint or too overpowering. It's right on the mark, but it still leaves me with a sad frozen waffle flavor at the end of it all, which I just don't like. As far as frozen waffles go, I must admit these are the best I've had (which isn't many) but I don't think they've quite convinced me I may have been wrong about frozen waffles all this time. -Kellogg's Disney Princess cereal! I... don't know why I bought this. It jumped out at me for reasons undecipherable. Never let it be said that bright packaging and cute cartoon ladies aren't a direct marketing ploy, even to a grumpy ol' panda such as myself. Kellogg's, you evil geniuses! A heart shaped, strawberry flavored cereal with marshmallows. They don't taste like strawberry, though. Rather, it's more akin to a slightly sweeter Lucky Charms. I'm not sure what the two marshmallow shapes are supposed to be. A tiara and a flower? Or a Gremlin claw and a demon summoning amulet. Yeah, that sounds about right. Okay, then. Time to find something manly to do to offset this cereal purchase. My eyebrows have been needing some plucking and shaping. Cream. Marshmallow.

0 notes

easyfoodnetwork · 4 years

Quote

This easy bean and cheese pupusas are handmade griddle cakes filled with savory beans and cheese. They are inexpensive and easy to make, but just beware because they are addicting! There is something about handheld street foods made in the comfort of my home that is so fun! Try some of my other favorites like Homemade Empanadas or Grilled Mexican Street Corn too! Easy Bean and Cheese Pupusas So, just so you know, I am totally in on the food truck craze. My family and I love to walk around street fairs and check out the handmade items. Mostly though, I am checking out the food! I go really crazy for authentic ethnic foods! Recently, I discovered pupusas and I was so fascinated!! I went straight into researching them and figuring out how I could bring this amazing recipe to my kitchen, and yours! After getting home and trying this out myself I was amazed how easy it was. Really, I couldn’t mess it up. After making a few, I even let my kids help! The key is to keep the dough moist. If it starts cracking add more water. I actually made a bowl of 2 parts water and 1 part oil, and I kept dipping my hands in it as I was forming the dough. This kept the dough from sticking to my hands and it made my dough moist. The finished product was unbelievable! When you bite into the soft, corn cake exterior then cut to the filling with its savory cheesy goodness. Wow! You just have to try it! What are Pupusas? The national dish of El Slavador, this dish is so delicious that it has warranted its own day of celebration there! I’m looking at you second Sunday of November… It is a thicker version of a corn tortilla a.k.a. griddle cake, corn cake, or flatbread. The base is made from masa dough, which is the same ingredient that is found in tortillas and many other Latin dishes by the way. They are stuffed with many different kinds of ingredients. Meats, cheeses and beans are the most popular filling choices. They are made to be picked up and eaten with your hands and are commonly eaten as a breakfast food. They are traditionally served with tomato salsa and Curtito, which is a tangy and sometimes spicy cabbage slaw. What is in a Pupusas? These ingredients are inexpensive and there is not a long list at all! This short list allows you to concentrate on execution of the recipe instead of a long prep time. Just 3 ingredients will deliver the perfect dough that’s ready to be flattened into a nice thin shell for your delicious bean and cheese filling. Masa Harina Corn Flour: Not to be confused with corn meal, corn flour is much finer and will create the perfect texture. Warm water: Add water to the dough a little at a time and it should be the consistency of play dough and not sticky. Salt: To taste! Refried Beans: Classic filling ingredient that adds earthy, sweet flavor. Mozzarella Cheese: Mild cheese is perfect and a very close match to the traditional quesillo cheese! Easy Steps to Make Bean and Cheese Pupusas: Mix together the corn flour, water, and salt to form the dough, then add in your bean and cheese filling. It is so much easier than I thought it would be! I love how versatile this dish is and I can tell I will be experimenting with all different kinds of fillings! Prep: Preheat a non-stick skillet to medium high heat. Form Dough: In a medium sized bowl combine corn flour, water, and salt to form a dough. Scoop out a large 3 inch ball of dough. Layer and Enclose Pupusas: Flatten the dough and put 1 tablespoon refried beans and sprinkle with cheese. Fold the ends up together to enclose the beans and cheese. Flatten to 1/4 inch thick. Cook: Place in a skillet and cook each side until golden brown 3-5 minutes. Serve with coleslaw, salsa, or desired side dish. More Variations to Try: This recipe includes a filling of beans and cheese. However, the possibilities of fillings in this delicious corn cake are endless. In fact, it is the perfect vessel to turn leftover meats into treasures! Here are a few filling ideas that are traditional to the pupusas of El Salvador, but don’t be scared to get creative. Add in the ingredients that you love, and be sure to share your favorites and what worked well for you! Pulled pork Chicken Queso Bell peppers Fried Pork Skin The Best way to Store Bean and Cheese Pupusas: It is best to serve cooked pupusas fresh . Although, if you store them tightly they will last in the refrigerator overnight or in the freezer for 2 weeks. In addition, if you are not able to use all the dough at once store the leftover masa dough in an airtight container for up to 2 days in the refrigerator. How to freeze pupusas: It is best to freeze them before cooking if possible. They can also be frozen after they have been cooked. First, allow them to cool completely, then store in an airtight container. I recommend freezing each in separate bags. Re-heating after frozen: Its best to re-heat these on a stovetop pan. Start by thawing them overnight in the refrigerator. Then heat a little bit of oil (about 1-2 teaspoons) in a pan. Cook 3-4 minutes per side on medium-high until heated throughout. Use a food thermometer to make sure the internal temperature reaches 165 degrees. Re-heating from refrigerator: Microwave 1-2 minutes, heat in a toaster oven, or cook on the stovetop with a bit of oil and a medium-hot pan for a few minutes on each side. More Amazing Recipes You’ll Love: Baked Cream Cheese Taquitos Insta Pot Salsa Verde Chicken Tacos Chicken Chimichangas Chicken Fajita Foil Packets Taco Casserole Print Easy Bean and Cheese Pupusas Easy Bean and Cheese Pupusas are handmade griddle cakes filled with savory beans and cheese. They are cheap and easy to make, but just beware because they are addicting! Course Dinner, Main Course Cuisine Argentina, Mexican Keyword bean and cheese pupusas, easy pupusas, pupusas Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 12 Pupusas Calories 175kcal Author Alyssa Rivers Ingredients 3 cups Masa Harina Corn Flour 2 3/4 cups warm water 1 teaspoon salt 1 cup refried beans 2 cups mozzarella cheese shredded Instructions Preheat a non stick skillet to medium high heat. In a medium sized bowl combine corn flour, water, and salt to form a dough. Scoop out a large 3 inch ball of dough. Flatten the dough and put 1 tablespoon refried beans and sprinkle with cheese. Fold the ends up together to enclose the beans and cheese. Flatten to 1/4 inch thick. Place in a skillet and cook each side until golden brown 3-5 minutes. Serve with coleslaw, salsa, or desired side dish. Nutrition Calories: 175kcal | Carbohydrates: 25g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 430mg | Potassium: 90mg | Fiber: 3g | Sugar: 1g | Vitamin A: 143IU | Calcium: 142mg | Iron: 1mg from The Recipe Critic https://ift.tt/2N9ZgY4

http://easyfoodnetwork.blogspot.com/2020/06/easy-bean-and-cheese-pupusas-recipe.html

#EasyFoodNetwork #ComfortFoodRecipes #EasyRecipes #GoodFood #BestComfortFoodRecipes #TastyFoodv

0 notes