This is so delicious! Can you tell? Here’s the story about this recipe. This is actually my recipe for Eggplant Parmesan. So, if you happen upon this page and are vegetarian just substitute one large sliced eggplant (with moisture removed) for the chicken. Veal? I can’t.
Remember my Italian food critic from my previous Italian cuisine posts? Just to refresh … 15 years of testing these recipes. This is his fav Eggplant Parmesan recipe. And it converts perfectly to chicken … on a bed of pasta.
Celebrating Cinco De Mayo & Austin’s Birthday Too!
This is definitely a variation on Tex Mex migas. The guest of honor, Austin, may just have the same hesitations when it comes to onions and fresh tomatoes as his sister, Aubree. We are a family that orders on the side. Watching WhenHarry Met Sally, we recognize ourselves in the restaurant scenes … well, not all the restaurant scenes.
I have given recipe options for those that prefer on the side. This recipe is so very easy and just a nice meal for guests or a large family celebration.
This looks like a sandwich you eat while watching or discussing the game, football to be exact. This is true. BUT I’ve also heard this sandwich with fries is a traditional lunch around the Porto area in Portugal. OK maybe it doesn’t look like this exactly.
There are two schools of thought about the origin of the Francesinha. One suggesting this was first seen around the 19th century. And the second that this was developed as a take on the French croque monsieur around the 1960’s. Whichever, it was fun to recreate.
This recipe is mine and concocted from suggestions of what is often used in the little frenchie. The list of ingredients is endless. I chose some favorites. Actually, the whole list was from my favorites but I wasn’t looking to make a foot long sandwich! As it turns out this sandwich is easily two servings. So, what is on this suggested list! You’ll see!
A Blast From The Past! Remembering the first time I made this is easy. Dan, my brother, arrived home after an exhausting football practice and was anything but happy about dinner.It was decades ago and casseroles were not a family favorite … And a tortilla dish with mushroom soup! I remember the pre-dinner discussion that day but forget the outcome. ‘Though I can tell you … This is one delicious tortilla dish! And with these delicious dress ups how can you go wrong. Yep Dan, that’s your fav hot sauce!
My recipe card now turning yellow around the edges states, Ropes Tortilla Dish. I’d like to give credit to my best high school friend’s family for this recipe but Margaret has yet to confirm. So, have I correctly labeled this recipe! Admittedly, the basic recipe is still intact but I have changed up ingredients and measurements. I like to think I’ve kept this recipe all these years, too many to admit, because it is my best friend’s family recipe … And delicious!
Piri Piri is the name given by the Portuguese for the African bird’s eye chili. This little chili pepper is commonly made into a sauce to be used with chicken and sometimes fish in Portuguese Cuisine. The chili rates about a 7 on a heat rating scale of 1-10, 10 being the hottest.
I suggest making the sauce at least a day ahead to give it time to intensify flavors. Do keep it refrigerated unless you are going to use it the day you make it. The chili peppers are hard to find in your local grocery store but here are some substitutions; Pequin, Cayenne and Tabasco. The heat of all these are about the same. Amazon does have Piri Piri but I purchased Pequin from a local grocer.
Doesn’t it make a nice presentationhere with my roasted chicken. This recipe can be taken to the barbecue. I teased the idea but favored the oven instead … This time!
This is a simple recipe and you no doubt have the ingredients. It’s been a long time since I’ve taken kinesiology but I can tell you this recipe requires strong hand and arm muscles. Unless, of course, you have a pasta maker. The dough is stiff and definitely will give you a work out. It might be just what you need after a difficult day at work!
Not a time consuming recipe. It would take more time to jump into your car, go to the grocer, buy pre-made ravioli, and return home to cook it. Give it a try! You’ll be pleasantly surprised how easy it is. It’s a recipe and upper body workout in one!
Hockey Puck … This is commonly used to describe this sweet pricey mollusk when it’s overcooked. My description, too, with my first cooking experience.
So much was working against the perfect outcome back then. First, my Mystery Man preferred welldone everything especially seafood. Yep, even well done tuna sashimi. That’s an oxymoron! (Don’t tell him but fresh scallops can actually be eaten raw.) This well done thing, and no ingredients ready before placing the scallops into a too cool skillet converted the potentially tender juicy treat into a choking hazard! Since then I’ve learned much about this treasure of the sea.
So, here are a few simple suggestions for cooking the perfect sea scallop.
-Have everything prepared before you begin cooking the scallops … Not only the ingredients going into the scallop dish but any side you plan to fix. Keep in mind cooking scallops takes only minutes. Have the rice ready or nearly so.
-For best results use searing to cook the scallops. I like to use a very hot cast iron skillet. Use an oil that tolerates high heat and be prepared for a little bit of a mess with splatter.
-Cook in batches to keep the skillet from dropping too much in temperature when the scallops are added. Spread out the scallops in the pan.
-Let the scallops cook for about one minute before turning them over. Check to make sure the bottom is cooking nicely, browning but not burning. After a minute the scallop is less likely to stick to the skillet because it is now seared. Turn to sear the additional side.
Guests With An Unknown Time Of Arrival + A Storm With A Potential Outage =
Wine and Cheese Dinner Tonight
At least that’s my excuse!
You don’t need to be a connoisseur of wine or cheese to put together a nice dinner like this. Choose a variety of cheese textures, add fruit & nuts, bread & crackers. There are so many change ups you can do! Dried fruit is amazing! Want fresh figs but can’t find them this time of year. Substitute dried ones.
Brie, Parmesan-reggiano, Blue Cheese, Gouda are pictured here and are some of my very favorites. Pinot Noir is one of my favorite wine varietals. It will pair well with the Brie and Parmesan … Blue Cheese, maybe a Port, and Gouda a Merlot. Give your guests a variety of cheeses and wine choices … White wines are great too. It’s just fun to try out for yourself.
I do recommend high quality cheese. Brie is a soft cheese with a distinctive white rind. The rind is edible but is often not consumed because of the strong flavor. Do sample the Brie, rind and all, before you purchase if you can … Flavors differ widely. About Parmesan-reggiano … Fortunately I’ve never met one I didn’t like. The rind is edible as well but really chewy. I prefer to use this rind in a soup or sauce to add flavor. Gouda, a medium soft cheese, is usually covered with a wax. This wax is not edible.
What do you think of my girls now! It’s not the cheese … It’s the eggs that give this Breakfast Pizza the bright yellow color. Home grown chickens are amazing! So is this pizza! Add your favorite breakfast topping … Bacon, sausage, linguica. Vegetarians know what to do … Spinach, mushrooms, tomatoes. The list is endless!
This is a high protein breakfast everyone will enjoy!
Our weather today was a bit gloomy … time for Chicken Soup. This soup is Portuguese cuisine influenced … Really meant for rabbit. Yep, I’ve been informed hare was on the family menu. My brother couldn’t bring himself to eat rabbit … And if I did, it was purely not knowing. My brother and I were fond of these animals but not for dinner.
We hope you will enjoy this recipe for chicken soup. It can easily convert to a vegan recipe. It has so many delicious full of flavor vegetables! And beans too!
