MCC Recipe Swap & Food Talk Jamboree

The wife and I have decided to each pick one new recipe to try for each month to keep things fresh, so I look forward to the insight here. These are the two we tried last month, both of them were excellent. I’ll just pass on the links to the recipes from those that should be credited for their awesomeness:

Spicy Corn Chowder

Guy Fieri’s Taquitos

Combine 4 fingers of Albertson’s finest Scotch in a glass with a handful of ice. Add tums to taste.

I was going to write it all out, but then noticed that someone had already done it, so here’s my edited version distilled from the work of a person from this obscure myspace page, explaining my current favorite recipe “set”, which the wife and I have made several times with great success…

Hominy, Tomatillo and Squash Stew:

1/2 pound frozen tofu, thawed
1 cup whole hominy, soaked for 8 hours or overnight
1 dried chipotle chile
1 dried pasilla or ancho chile
extra virgin olive oil/ 2 medium onions, diced
salt
2 garlic cloves, minced
1 tsp dried oregano
1 tsp ground coriander
1/2 lb tomatillos, husked and quartered
1 lb winter squash that you don’t have to peel (kabocha, delicata, buttercup, red kuri), cut into large cubes (about 4 cups)
1/2 cup fresh corn kernels (about 1 ear) plus another ear of corn cut crosswise into 1 inch wheels
1 medium red bell, cut into 3/4 inch squares
2 scallions, cut into 1 inch peices
1 tsp umboshi vinegar or another vinegar

So, squeeze any excess water out of the tofu, and then crumble into large pebbly chunks in a bowl. Set aside. Drain the hominy from it’s soaking water and place in a medium pot. Add 8 cups water, bring to a boil, and turn down to simmer for about 1 1/2 hours. When it’s done it should be tender but still chewy. Drain the hominy but save the cooking liquid. meanwhile, cut the stems off the chiles, shake out the seeds and place in a small pot. Cover with water and bring to a boil. Turn off the heat and allow the chiles to soak for 15 minutes. Blend them into a paste with 1/4 cup of the soaking liquid, chuck the rest. Set aside.

In a large pot, heat the oil. Sautee the onions over medium heat, with a bit of salt. After about 5 minutes, add the garlic and spices. Cook 5 minutes more until the onions begin to brown. Add the tofu, chile puree and tomatillos, combine well, cook for another 5 minutes. Now add the squash, hominy, and reserved cooking liquid plus enough water to make 3 cups. Cover the pot, bring to a boil, then reduce the heat and simmer for 5 minutes or until squash is done. Add the corn, corn wheels and bell peppers and cook for another 5 minutes. Add the scallions, salt to taste and the vinegar. Cook until the peppers are softened and seve with a dollop of ginger lime cream and a few cuke spears criss crossed on top.

Ginger lime cream:

1/2 pound soft tofu
2 tbsp fresh lime juice
3 tbsp oil
2 tsp brown rice vinegar
3/4 tsp salt
1/4 tsp white pepper
2 tsp minced peeled ginger.

Just blend it all up. Done. Wait 20 minutes for the flavours to develop.

Lime marinated cucumber spears:

1 large cucumber
1 tbsp fresh lime juice
1 tbsp chopped fresh cilantro

Peel and seed the cukes. Slice them lengthwise into 1/2 inch spears. Sprinkle with lime, salt and cilantro. I’d let these babies marinate for a while too.

A simple yet delicious sandwich
needs
Mayonaisse
bleu cheese
bacon
turkey
butter
radicchio
white bread works best
Butter one side of each slice of bread, then mix the mayo and the blue cheese into a paste then spread on the bread liberally on the side without the butter. Fry the bacon then, you only need two pieces per sandwich. While cooking the bacon put the turkey on the sandwich, then the radicchio, and the bacon when done. When the sandwich is assembled, pan fry it while covered for about a minute on each side. It is very simple but absolutely delicious

Here’s a couple of staples from my kitchen. Use them together on any meat (best on pork, especially ribs) or individually as condiments. I always have containers of each in the fridge and spice cupboard.

KC RIB RUB
(also awesome spice base for black bean chili, etc.)

1 cup brown sugar
1/2 cup paprika
2 1/2 tablespoons ground black pepper
2 1/2 tablespoons salt
1 1/2 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 1/2 teaspoons cayenne

CAROLINA HONEY BBQ SAUCE (ripped from Tony Roma’s?)
(smooth, sweet, tangy departure from the store bought KC-style sauces)

1 cup ketchup
1 cup vinegar
1/2 cup molasses
1/2 cup honey
1 teaspoon liquid smoke (never use this nasty stuff)
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Tabasco use ~1 tablespoon of Tapatio instead

1. Combine all of the ingredients for the barbecue sauce in a saucepan over high heat. Blend the ingredients with a whisk until smooth. 2. When the mixture comes to a boil, reduce the heat and simmer uncovered. 3. In 30 to 45 minutes, when the mixture thickens, remove it from the heat. If you overcook it and make the sauce too thick, thin it with more vinegar.

ENJOY!

(As promised to Timmeh)
These are the softish more chewy kind, though I suppose if you squish ’em flat before you bake them they might turn out crunchified.

Preheat oven to 375º and grease your sheets!

2 1/4 cup flour
1 cup brown sugar
3/4 cup butter
1/4 cup molasses
1 egg
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves

optional: Crystallized ginger chips or candied ginger
and/or
1/4 cup granulated sugar for rolling

Mix all ingredients together. If you really like ginger, add the crystallized ginger to the mixture at this time, I usually use about 1/4 cup.

The dough should be rather firm, not runny. (If it’s runny you can either add more flour or refrigerate the dough – I usually refrigerate the dough to stiffen up the butter.)

 Roll the dough into balls, their diameter about that of a quarter. If you like, coat the dough balls in sugar by rolling them in that optional 1/4 cup of granulated sugar – I usually skip this part.

 Place the cookie balls on the greased cookie sheets about an inch apart.

Bake for 8-10 minutes at 375º – remove from the hot cookie sheet as soon as you can.

Really yummy with a lemon sorbet or ice cream.

If your hungry I will throw some Eggos in the toaster oven though.

but here is how I make awesome fried rice. I never measure things. I just go by judgment/instinct.

a pot of leftover rice (This is important. You don’t use freshly cooked rice in fried rice.)
two eggs
bottle of soy sauce
diced up Spam (or ham if you’re ELITIST)
bag of frozen peas
sesame oil

Preheat your wok and when it’s warm, drop some sesame oil on it. You can use a frying pan, but a wok is much easier to work in. Crack one egg and start frying it. Then toss in the rice and mix it in with the egg for a bit. Next add peas, Spam, and a splash of soy sauce and mix that all up. Finally add the second egg on top and work it throughout the rice. Once the egg is all cooked, you are good to go.

Quinoa, Spinach, and Walnut Stir-Fry

Ingredients
1 cup quinoa
1 tablespoon olive oil
1 teaspoon minced garlic
½ teaspoon salt
2 cups water
5 ounces fresh baby spinach
1 cup grape or cherry tomatoes, halved
½ cup walnut pieces, toasted
½ cup freshly grated Parmesan cheese
Basil leaves

Instructions
1. Place quinoa in small bowl, add water to cover, and swish to rinse. Pour into fine mesh strainer and drain well.
2. Heat oil in large skillet. Add quinoa. Cook, stirring, over medium heat until golden, about 10 minutes. Add garlic and cook, stirring, 1 minute. Add salt and 2 cups of water. Bring to a boil, reduce heat, cover and cook over medium-low until water is absorbed, about 15 minutes.
3. Add spinach and tomatoes. Cook over medium heat until spinach is almost wilted and tomatoes are warmed, about 1 minute. Stir in walnuts and cheese. Garnish with basil leaves. Serves 4.

I’m mostly a baker type person, that’s why Mr. Merope and I are so lean and fit. < cough / choke / splutter >

Though I do have a killer chili recipe – but I’m willing to bet chili could be a whole recipe thread in and of itself.

Anyways….
Brownies:
Preheat oven to 325º Grease a pan – we use an ~ 11×7×2 I think

Brownie Ingredients:
1/2 cup butter
1 1/2 teaspoon vanilla
1 cup (granulated) sugar
2 eggs
6 tablespoons unsweetened cocoa
1/2 cup flour
2 tablespoons oil (I use olive, that way I can say there’s something healthy in it)

Optional:
chips: chocolate, peanut butter, chocolate mint or white chocolate ~ 1/2 cup of whichever you prefer

or I suppose you could also make a Tim Lincecum special < nudge nudge, wink wink >

Bake at 325º for ~30 minutes

There’s a frosting recipe too, but we never use it:
1 tablespoon cocoa
1 tablespoon butter
2 tablespoons milk
3/4 cup powdered (confectioners) sugar

Stir it up, and spread it on the brownies after they’ve cooled!

Does anyone know a recipe for Tangerine/Orange Beef that you would get at Chinese restaurants? I’ve had it at a couple places so I assume it’s a standard dish that every place has a variation on.

The only other real recipe I have is something I made in the back country one time. Take a freeze dried meal of teriyaki chicken, make that, and add it to already made ramen noodles. Greatest meal I’ve ever had, whether it be because it was great or because it was after a long hard hike.

Most of the healthy foods we eat are really rather simple to prepare:
Turkey rolls ups:
1/2 Lavash – we use whole wheat
Garden vegetable cream cheese (reduced fat)
Turkey (lunchmeat, leftovers… whatever… or chicken)
Cranberry Sauce (not the jellied junk, though I guess you could use that as well, this is more like pureed cranberries, sometimes with other fruit mixed in. Trader Joes has a good one, as does Wild Thymes)

Optional: red onion, tomato, and the dreaded cilantro

Lay out the lavash, spread on the cream cheese
Spread on the cranberry goo
I like to put a thin layer over the whole lavash

At one end put your turkey, tomato, onion etc etc…
Roll it up – starting with the end that has the turkey and whatnot on it.

SHUT UP AND EAT YOUR DAMN EGGROLL!

Make or buy a pizza crust
Top with:
tomato sauce
a couple of anchovies
thin strips of kale or chard
sliced green apples
sliced kalamata olives
shredded manchego
bits of goat cheese
fresh basil and oregano

Bake and enjoy!

Not really a recipe, but something the wife bought and it was well worth the ~$16.00

What’s some good ways to prepare/serve nearly half a bushel of fuyu (persimmon)? Other than just trying to eat them raw over and over and over again …?

I like to add a bit more cayenne, and several dashes of Tapatio rather than just one.

Ingredients

    * 6 ounces garlic-flavored croutons
    * 1/2 teaspoon ground black pepper
    * 1/2 teaspoon cayenne pepper
    * 1 teaspoon chili powder
    * 1 teaspoon dried thyme
    * 1/2 onion, roughly chopped
    * 1 carrot, peeled and broken
    * 3 whole cloves garlic
    * 1/2 red bell pepper
    * 18 ounces ground chuck
    * 18 ounces ground sirloin
    * 1 1/2 teaspoon kosher salt
    * 1 egg

For the glaze:

    * 1/2 cup catsup
    * 1 teaspoon ground cumin
    * Dash Worcestershire sauce
    * Dash hot pepper sauce
    * 1 tablespoon honey

Directions

Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

I’m just going to post the link to the recipe, from Jamie Oliver’s site:

It’s shaved, grilled zucchini and crookneck (could use patty pan too probably) squash. The dressing is lemon juice, olive oil, fresh mint, and a hot pepper (I think I used jalapeno with half the seeds and that was nice).

I made it with raw squash too and that was good. It’s particularly good for folks in hot country with gardens.

I got this from the weird old PBS show “Breaking Bread”, in which a Franciscan friar shared various quick and yeast bread recipes.

Southern Sweet Potato Bread

1.5 C flour(I’ve substituted up to 1C whole wheat flour with no problems)
1 C white sugar (I usually put 1/2-3/4 C especially if using sweet potatoes)
2 1/4 tsp baking powder (check for lumps, and make sure it’s not expired)
1 1/4 tsp salt
1 tsp pumpkin pie spice (which you shouldn’t have in your kitchen anyway. Use 1 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp nutmeg, and 1/4 tsp cloves if you like them- these are amounts of ground spices, of course)

2 eggs (if you remember, let them come to room temperature before you start)
1/2 C vegetable oil (use canola)
1/3 C sour cream (you can use fat free, or substitute plain yogurt, either works fine)
1 tsp vanilla (don’t use imitation vanilla, whatever that is)
1 C mashed cooked sweet potato (about two medium- canned works fine if you drain them, of course. Canned pumpkin also works great, but DON’T USE PUMPKIN PIE MIX, another silly item that you shouldn’t have anyway)

optional, but you should include: 1/2-1 C raisins
optional, but good: 1 C chopped pecans (I use walnuts; I’ve used almonds and didn’t like the result)

Preheat oven to 350. Mix dry ingredients (except nuts and raisins) thoroughly in a large bowl (the recipe says sift, but I never do… just make sure no lumps in your baking powder).

In a separate bowl, beat the eggs. Add the oil, sour cream, vanilla, and sweet potato. Once mixed well, fold this into the bowl of dry ingredients and stir just enough to blend (i.e. don’t overmix). Add the nuts and raisins (I dredge the raisins in a bit of flour before adding so they don’t sink to the bottom of the pan).

Pour into a well-oiled loaf pan (9×5×3). Bake for 60-70 minutes or until top is golden (darker if you use wheat flour, of course) and toothpick/skewer comes out clean if inserted. Cool on wire rack as much as you can before slicing- it is moist and crumbly but dangblasted delicious if served hot.

The recipe suggests, and I concur, cooking extra sweet potatoes when you are making them otherwise. I set them aside to cool, and after dinner when cleaning up I put them into ziplocs in 1C amounts for easy use later.

It’s horribly good if you use the amounts in the recipe; it’s still good if you make it with wheat flour, yogurt, and so on.
 

Man, I haven’t made kushari in a long time! I ought to.

Not a soccer game… I see a couple of recipes above suggesting this. Is this convenience, or do you all prefer the taste?

The Whole Foods chili sauce is really tasty for some reason, although I’ve always used tabasco.

*(aimed toward all us youngin’ folk)

What you need:
2-3 large eggs
1/2 russet potato (peeled or unpeeled, your choice)
2 tablespoons of butter
handful of cheese (optional)
1/4 lb. of breakfast meat of your choice (optional)
2 large tortillas (i prefer corn Mission tortillas, but you could probably find higher quality ones elsewhere)
salt
pepper
2 frying pans/skillets
Knife (preferably a chef’s knife) or one of those fancy potato shredders used to make hashbrowns

Process:
- Wash then slice potatoes into small sticks (I usually cut it lengthwise, turn it 90 degrees, and cut it lengthwise again. Or just use the hashbrown slicing thing, which would be a lot easier)
- In one of your frying pans, heat 1 tablespoon of butter over medium heat. Add potato and cook for a few minutes, stirring occasionally. Add rest of butter and cook potatoes until cooked all the way through.
- When potatoes are completely cooked, add breakfast meat and cook for 2-3 minutes. After (or if you don’t have) breakfast meat, add eggs and stir until eggs reached desired level of cooking. Remove from heat.
- Heat other frying pan to medium. Set one tortilla on it and warm 1-2 minutes or until warm. Flip it over and heat the other side. Repeat with other tortilla.
- Place tortilla on plate. Add half of the egg/meat/potato mixture in the tortilla and top with cheese (or your favorite other stuff: jalapenos, pico de gallo, etc.). Fold burrito like so. Repeat with rest of ingredients.

Hope you all enjoy it.

1. Take out of box, place directly in toilet.

But seriously, I wish I could cook

For the sauce:

Brown 1.25 lbs of lean ground beef
Add: approx. 60 oz. of any cheap, canned tomato sauce
        6 oz. tomato paste
        1 tsp basil
        2-3 tsp garlic powder
        1 tbsp Italian seasoning blend
        1 bay leaf
        2 tsp fennel seed
        1/2 cup of sugar
         salt/pepper to taste

Stir and simmer it all together, stirring occasionally for 90 minutes

Cook pasta, put it in a pan, ladle the sauce over the top. top with mozzarrella and parmesan cheese, bake at 375 degrees for 25-30 minutes, then let it cool for 5-10 minutes after you take it out of the oven and enjoy.

Are any of these recipes heart friendly?

Grandpa (RIP) taught me the method, but I added a bit of flare with the cheese.

2 slices of your favorite bread. I like to use something with some kind of taste, maybe some whole wheaty type thing or whatever, but my best friend swears by wonderbread so this one’s up to you.

1 slice each sharp cheddar, pepper jack, muenster cheese.
Monterey jack is fine if you don’t like it spicy. Mozzarella can be substituted for muenster as well, not as much flavor but tasty nonetheless.

1 cinder block, brick, large hardcover book, small child, Bengie Molina, or other weighty object, wrapped in aluminum foil.

Butter 1 slice bread and put the cheese in the middle, with the butter on the outside. Pop your sandwich on the grill, griddle, or whatever heat source you can (please not literally) get your hands on, at medium heat. Place large object on top. Let it go until the bottom slice of bread is a light golden brown, then take your large object off and butter the top slice of bread. Flip your sandwich and once again pop that large object (Sabean’s desire to kick tires, Rowand’s gamerness, or Pablo’s ass) back on top. Again, let it go until the bottom slice of bread is a light golden brown. Remove from heat and cut into triangles (2 or 4 is up to you, but this is absolutely a necessary step. Otherwise it’s just not the same.). Best enjoyed with tomato soup in front of a close ballgame in the 5th-7th innings.

Cook hearty piece of meat in crock pot or grill it. (Don’t you dare trim the fat!) Lawry’s Seasoning, salt, pepper. Occasional lime, worcheshire sauce, bbq (generic).

Small red potatoes cut in half. Cookie sheet with butter spray, salt, pepper & a little Lawry’s. Bake for 40 minutes at 400 deg, turn halfway through.

Corn. Cut corn straight off the cob. Add a sliver of margerine, salt & heat up.

Lemonade. Hand squeeze lemon juice into tall glass. Add 1-2 packs of sweet & low. Add water & ice to fill glass. Stir.

2 cans chicken broth
1 small bunch of celery
1 green bell pepper
1/2 leek
1 large can chopped tomatoes in juice
1 can garbanzos
one breast from a Costco chicken, chopped
chopped lil’ smokies from your cousin’s halloween party, to taste
boredom, hunger, desperation and a certain wild-eyed zeal

Directions:
Think of making quick chicken soup on a cold night. Pour broth into medium saucepan, chop vegetables, bring to a boil. Think of a minestrone-type change, find tomatoes, add them. Look for beans, find only garbanzos, drain them and add. Season. Simmer.

Chop up chicken breast that won’t get eaten before all the dark meat is gone. Add. Think for a moment, add chicken butt and back, for flavor. Simmer.

Think of adding pasta. Realize the saucepan is too small. Root around for a new vessel, find a pristine, gorgeous cast-iron pot with cover, never used. Hyperventilate with foodie excitement. Prepare pot for use according to directions. Transfer soup slowly, wondering if the acid in the tomatoes will cause oxidation with the iron, and how much. Add the pasta and some extra water. Cook whole mess until pasta is al dente.

Spoon out for serving. Taste, find it lacking. Wonder what else to throw in. Remembers the vat of tiny smoked sausages in the fridge preserved in cousin’s friend’s homemade hickory barbecue sauce. Taste one. Discover the sweetness/fattiness is excellent. Rinse from the sauce, chop up, and add to the pot. Let simmer at very low heat until fat in sausages turns the starchy pasta-y soup into ambrosia.

Ladle into dishes and devour, perhaps with cheap red wine from same aforesaid party.

Black Bean Tacos:

Ingredients:
2 cans, black beans, drained
6 corn tortillas
1 red bell pepper, chopped
1-2 ears of corn, kernels sliced off
1 cup, salsa
1 teaspoon, cumin
1/2 teaspoon, coriander
1/2 teaspoon, cayenne pepper
cilantro, chopped
1 avocado, cubed
1/2 onion, chopped
vegetable oil

Start by sautéing the onions and garlic in the vegetable oil. When the onions are translucent, add the bell pepper and corn. Pour in the spices and mix to coat. Sauté for 1 minute.

Pour in the salsa and lower the heat. Simmer for 5 minutes.

While that’s simmering, heat up enough vegetable oil in another skillet to fry your tortillas. The oil should be hot enough by the end of the 5 minutes.

Pour the beans into the mix. Simmer for another 5 minutes. When you turn off the heat, stir in the cilantro.

While that’s simmering, fry the tortillas. You can make a crispy taco shell pretty easily – drop in 1 tortilla at a time. Leave it for a few seconds, and then flip it over and fold it into a taco shape. When it’s just starting to turn golden, it’s done. Pull it out and wrap it in a paper towel to drain.

If that’s too much, you can always just do them as tostadas, which is easier. But don’t get pre-made supermarket taco shells, because they’re terrible.

Anyway, when the tortillas have been fried, fill ’em up with the black bean mix. Top with the avocados. Shredded cheese and sour cream are also good toppings if you want to get away from the vegan thing.

I’ve made these twice. A lot of work but definitely worth it:

http://www.recipezaar.com/grilled-baby-back-ribs-with-cherry-zinfandel-bbq-sauce-379689

aka Pasta Puttanesca but that’s not as much fun to say

Serves four, halve recipe for two.

Put 1/3 c. olive oil in a skillet.
Chop up six anchovies and cook them down on medium until they’re basically dissolved.
Add 2 cloves minced garlic and cook until they start to smell like garlic but aren’t burnt.
Add 2 cans of diced tomatoes or 5-6 fresh diced tomatoes.
Turn up heat to med-high and boil, then turn down to simmer.
Add basil and oregano (fresh or dried).
Add 10-15 chopped black or green olives.
Add 1-2 Tbsp. capers.
Simmer 20-30 minutes or until it’s not watery.

Cook a pot of pasta (1 lb. for four people) and top with sauce.

For two sandwiches:

Preheat broiler.
Chop 1/2 red onion and cook on med-high in 2 tbsp. butter until onions are soft.
Remove onions with slotted spoon; put on separate plate.
Pour 1/3 cup red wine (or cooking wine) into skillet. Turn heat up to high and boil wine off.
Remove pan from heat.
Stir in another 2 tbsp. butter.
Whisk in 1 tsp. horseradish and 2 tsp. dijon or any brown grainy mustard.
Add 1/2 tsp. dried thyme.
Brush each side of 2 French or sub rolls with the butter from the skillet. Use it all.
Broil rolls for 1 minute or until slightly toasted.
Remove rolls from broiler.
On bottoms of roll put onions (half of what’s cooked on each roll); top with 3-4 slices of deli roast beef; top with 2 slices of Muenster cheese. Don’t close sandwiches yet.
Broil sandwiches for another minute or until cheese is melted.
Close and eat.

… having this for dinner tonight.

Serves 2. Double for 4, etc. This is best served over white rice.

Pound 2 chicken breast halves (boneless, skinless) between saran wrap to 1/2" thickness. Pat chicken dry and season with salt and pepper.

In a small bowl, combine:
1/2 cup orange juice
1/2 cup heavy cream (or milk)
1 tbsp. sherry (or sherry cooking wine, or marsala cooking wine …)
1/4 tsp. ground ginger
Blend well.

In a large skillet melt 2 Tbsp butter over medium heat. Add chicken and cook, TURNING, until slightly browned. The turning is important so it doesn’t stick. This might take 3-5 minutes per side depending on your burner heat and the pan.

Reduce heat to med-low and stir in OJ mixture. Cook another 6-10 or so minutes, turning a few times, until chicken is white inside. Remove chicken to plates, serve over white rice, spoon sauce in the pan over chicken and EAT.

Anybody have a good sweet potato / garlic combination that is not “fries”?

I found a sweet potato/garlic mashed potato recipe on-line; however, I was thinking of something more casseroley, to substitute for the marshmallow thing.