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haha...it does look like cat food.

i usually just buy and cook my own chicken breast, but I bought this thinking it would save me some time.

 

threw it into my stir fry and it was pretty bland.....just looking for ways to make it more palatable.

 

One word for you. bacon. it fixes everything :tongueclosed:

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Kirkland canned chicken isn't half bad, not much of a recipe staple but it's bomb for a super quick midday sandwich or half assed chicken salad. I'll usually just throw in some mayo, salt, pepper and whatever hot sauce is close and go to town, or just throw it into a regular salad so I feel like I'm not losing a man card. Edit: I did not know how old that post was, I really gotta pay attention to this shit.

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Trying to live a little healthier these days. Fuck canned chicken, you can take any piece of chicken and bake or simmer it for 30min while you do other shit and it won't be jacked up with water, salt, or preservatives. If I simmer it I might throw some quick spices in the pot too for added flavor. When done, you can even skim the fat and use or save the water to make noodles or the beginnings of chicken stock. Lately instead of using mayo I'll mash some ripe avocado, takes seconds, has similar consistency to mayo, tastes better, and is 10 times healthier.

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lime cupcakes ftw.

 

INGREDIENTS

1/2 cup lime juice, freshly squeezed

  • 2tablespoons tequila

  • 1⁄2teaspoon salt

  • Icing

  • 1tablespoon tequila

  • tiny drop green food coloring

  • 1⁄2cup large crystal decorator sugar (to decorate edge of cupcakes)

DIRECTIONS

  1. Cupcakes: Preheat oven to 350 F and line muffin pan with cupcake liners.
  2. Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar.
  3. Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smotth.
  4. Fill liners about 3/4 fill. I use an ice-cream scoop. Baek 20-22 minutes or until toothpick inserted in center comes out clean.
  5. Transfer cupcakes to a cooling ratck and cook completely before frosting.
  6. Icing: Blend margarine until soft and fluffy; stir in soy milk, lime juice, tequila and food coloring. Use only the tiniest bit of food coloring.
  7. Sift in 2 cups confectioners sugar and blend until smooth and creamy. Add additional confectioner sugar if the icing appears too liquidy. Refrigerate until ready to use.
  8. Spread icing on the cupckaes spreading all the way to the edges.
  9. Roll the outer edge of the cupcakes in the sugar crystals.

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Trying to live a little healthier these days. Fuck canned chicken, you can take any piece of chicken and bake or simmer it for 30min while you do other shit and it won't be jacked up with water, salt, or preservatives. If I simmer it I might throw some quick spices in the pot too for added flavor. When done, you can even skim the fat and use or save the water to make noodles or the beginnings of chicken stock. Lately instead of using mayo I'll mash some ripe avocado, takes seconds, has similar consistency to mayo, tastes better, and is 10 times healthier.

 

Of course a nice size pot works but if you get a large electric skillet like...

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Like this ^^^ its easy to fit a whole flat of chicken breasts in it. Season them and stuff them in there. 250 or so and flip in twenty minutes. Toss in some water, let it boil down, toss in a bit more, let it boil down. Chicken always comes out moist, tender, and flavor full. Lately Ive been picking up a jar of some random simmer sauce. Throw in the chicken, empty the jar, fill the jar with water, shake up to get all thats left, and dump the rest in with the chicken. Cook all that up till you boil down everything and comes out great.

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i have been on something called a low FODMAP diet for a few months

it's been a killer but i really like the health changes i'm experiencing.

it's meant though, that i've had to completely rethink how i cook, and basically a lot of my food has been really boring

 

diet doesn't last forever, luckily. i could use a few of those lime cupcakes.

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Easy smeazhy rice pudding. All quantities eyeballed according to the amount of pudding desired. Heavy cream.

Boiled rice(I use a mix of wild rice and white, like a good timber nig should )

Maple syrup(the real shit, reserve that hoe miss Butterworth for your Bisquick son)

Golden raisins, cinniman, and sliverd almond for garnish.

 

 

Okay so basically this shit is more a bowl of rice soaked in heavy cream, syrup and topped with shit to make it pretty. But trust me it's tasty and worth the effort. Take the pre boiled rice and put it in a pan with your heavy cream and warm it up like a child with maleria in Malii(keep stirring it milk skin ain't no fun). Add the syrup once warmed ccompletely (don't boil) and stir until the rice cream and syrup are melded together. Add a dash of cinnamon to get the flavor in the mix, then pour into a dish and garnish with more cinnamon, raisins and almonds for a crunch. My grandmother's recipie for using leftover rice. I guess if you don't want much fat you could substitute milk, but why the fuck would you want to do that it's even less like pudding...IMG_20160702_194637.thumb.jpg.76902df34ebf7b7534bd83f49e07cc8d.jpg IMG_20160702_194637.thumb.jpg.76902df34ebf7b7534bd83f49e07cc8d.jpg IMG_20160702_194637.thumb.jpg.76902df34ebf7b7534bd83f49e07cc8d.jpg IMG_20160702_194637.thumb.jpg.76902df34ebf7b7534bd83f49e07cc8d.jpg IMG_20160702_194637.thumb.jpg.76902df34ebf7b7534bd83f49e07cc8d.jpg let cool and enjoy.

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Anyone know what brand of mozzarella is typically used in Mexican dishes? Trying my best to reverse engineer the Special from Super Rica.

 

Surprised no one answered, and I'd venture to presume you've figured it out. But in case anyone else wonders anything similar in the future, usually it'll be your standard "Mexican Market" mozzarella, or not mozzarella at all, but cotija. My local market carries this brand:

 

 

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920c455a-94c2-4c54-8d85-41241db84ad1_1.jpg.e8ed7f2f1a756787df797e578fc580b7.jpg

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Surprised no one answered, and I'd venture to presume you've figured it out. But in case anyone else wonders anything similar in the future, usually it'll be your standard "Mexican Market" mozzarella, or not mozzarella at all, but cotija. My local market carries this brand:

 

 

[ATTACH=full]224176[/ATTACH]

 

[ATTACH=full]224177[/ATTACH]

 

 

Actually got sidetracked, so no. But thank you... Will definitely try this out.

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  • 3 weeks later...

need more pickle recipes.

 

also, im looking for an afghani pulao rice recipe that doesnt have any meat or vegetables in it...just rice, spices, and cumin seeds....something i can make in a rice cooker....also any chicken recipes to go with it....im trying to make something similar to the gyro carts in NYC (halal guys, etc).

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