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Tonight will be red bliss potato salad, fried chicken (skinless boneless) and not sure after that...maybe just sliced red ripe tomato.....I have one of those heirloom "ugly" tomatoes
Thanks, just wasn't to sure. As I said this is my first attempt at this and although I know they are suppose to be easy to make I always have my doubts! Anything special I should know?
Quick question....when making chicken quesadillas what do you use in the fry pan to crisp them---olive oil or butter?
I would think vegetable oil would be fine for that......sometimes I use wessons oil when the flavor of olive oil isnt essential to the dish. But I have never cooked quesedias so what do I know.
When I use butter for frying I almost always add some olive oil to raise the temp it can be heated to without burning.
Quick question....when making chicken quesadillas what do you use in the fry pan to crisp them---olive oil or butter?
I think the best quesadillas are actually made without fat. You need a good heavy skillet or griddle though, such as cast iron.
There is enough fat and flavor on the inside that think it tastes better via the dry crisp method.
Well my craving for fried potato sandwiches just got the axe. Going to have the "plate of many colors" tonight. That's a nice way of saying left overs. But the good thing is that one of them left over things is a big bowl of chocolate pudding That will make up for the fake BBQ. Shredded beef roast soaked in some Sweet Baby Ray's. Guess it could be worse.
Tonight is easy speedy Thai beef curry, the version from Maddhur Jaffreys book. It's quite rich but I cool it down with the side of cucumber mint relish and some natural yoghurt.
And a bottle of chilled Oyster Bay NZ Sauv Blanc. mmmmm
Are the jaapenos and serranos locally grown where you are? This salmonella scare has be pretty wary of anything that isn't grown nearby.....especially tomatoes, and hot peppers and cilantro. They have all been mentioned as possible sources of the contamination.
Elston, the ones I buy, if not grown locally are grown in either AZ or TX. I've been buying for years with never a problem. I use at least serranos and tomatoes daily (plus am the appointed salsa maker for co-workers!) That said, I do cook my peppers for 5-10 minutes before using them.
Heat and humidity here the worst yet for the season. I cooked whole wheat pasta earlier in the day. Chilled it and added sliced black olives, halved cherry tomatoes, sliced mild pickled califlower, diced cucumber, green pepper, cucumber, celery, and green onions, cubed Monteray Jack cheese and ham, diced salami, sliced mushrooms, and fresh asparagus that had been steamed to al dente and plunged into ice water. Dressed the whole thing with Italian dressing and served it with grilled garlic toast and a tall glass of iced tea.
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That will make up for the fake BBQ. Shredded beef roast soaked in some Sweet Baby Ray's. Guess it could be worse.
