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Old 15 Hours Ago   #9001
AlittleSalt's Avatar
Join Date: May 2014
Location: Zone 8A Texas Heat Zone 9
Posts: 13,089

Originally Posted by upcountrygirl View Post
It took years for me to learn how to make a real corned beef I liked and an egg over medium or light I can eat(I have texture issues with gelatinous egg whites). I grew up on the canned corned beef hash I think it was called. We always ate it with cabbage. I have family that still love it that way.

Worth, I do believe you've landed on a peasant food anyone would be hard pressed to get my rug rats to eat. Overall, they're not picky eaters. We've exposed them to people who don't get a belly full once a day much less 3 times a day. I'm going to show them the sweet breads and wait to see what they think.

Salt, please post your pollo loco recipe when you're done with it. That's 1 of my favorite Mexican dishes on the occasions when we eat out at a Mexican restaurant. We make queso, salsa, guacamole, and ceviche often at home.
I didn't and usually don't measure, but I can estimate.

The chicken thighs were nine.
Around 2 cups of chopped peppers.
A very large yellow onion.
8 oz. can of tomato sauce
15 oz. can of diced tomatoes*
I started with 2 cups of chicken bouillon double strength but I had to add some more water.
Cumin, garlic powder, chili powder to taste.
The squash

It wasn't a recipe. It was make it as you go, and add things that you like. It is how I like to cook.

* I tried using tomatoes from the garden again. They are too sweet. I like the boring ones sold in a can much better.
Salt, AlittleSalt, Robert

Last edited by AlittleSalt; 3 Hours Ago at 01:15 PM.
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