Friday’s Flavors: Delicious Stuffed Clams

Hey, Foodies! Happy Friday!

To me, Stuffed Clams are one of those comfort foods that I could eat all the time. The flavor, the consistency, there’s nothing about them that I don’t like – except for that long list of ingredients in the store bought ones. And since they include breadcrumbs, I can’t order them at restaurants because of the yeast.

Luckily, over the years I’ve managed to find a way to satisfy my food cravings working around dietary restrictions. Pillsbury biscuits are leavened with baking soda instead of yeast (thank you, Pillsbury!!!). I bake them according to the directions, break into chunks which I let get stale over a day or two, then put them in a food processor to get the fine texture of store bought bread crumbs.

Armed with the one ingredient that’s hard for me to find, this recipe has become a favorite at my house! It is labor intensive, so I usually make enough for 2 or three dinners, but they freeze wonderfully and taste just as good when defrosted overnight and reheated at 350 degrees for 20-30 minutes.

The amount of your ingredients will depend on the size of your clams and how many you are making. I’m including amounts for up to 2 dozen large (4 inch) clams. I usually have to work in batches for both steaming and using the food processor, so I split the ingredients accordingly.

Ingredients:

1-2 dozen large clams (cherry, chowder, Quahog or top neck)

1-2 large shallots

1/2 to 1 bell pepper (orange or yellow)

3-6 green onions

1-3 celery ribs

4-10 cloves garlic

3-6 tbsp butter

1/2-1 1/2 cups breadcrumbs

Old Bay seasoning

garlic salt

paprika

Preparation:

Scrub the clam shells to remove any dirt and debris, then steam until they are open. You may have to work in batches. I line a baking sheet with tinfoil and set the cooked clams on there to cool while I’m steaming the next batch.

Peel garlic. Chop shallots, bell pepper, green onions, and celery. In a large frying pan, cook vegetables in just enough butter to keep ingredients moist. Add crushed garlic. Set aside when done.

(If I’m making 2 dozen large clams, I have to split the ingredients into thirds to use my food processor. Using a spatula, I usually separate the cooked vegetables into three even portions in the pan. If the clams are smaller, two even portions.)

Preheat oven to 350 degrees.

Remove cooked clams from their shells, setting the shells aside for later use. I usually remove the muscle attachments, as these tend to be tough and chewy.

Separate the two halves of the shells. You won’t need both halves, so choose the shells that are best for stuffing. Rinse again to remove any remaining grit.

Put the clams in the food processor. Add vegetables.

(If I’m splitting into three batches, I put 1/3 of the clams and 1/3 of the vegetables into the food processor at a time. Likewise 2 batches means half the clams and half the vegetables.)

Now comes the tricky part. The trick is that you don’t want to use more breadcrumbs than you have to. There is no set amount because some clams are ‘juicier’ than others. I suggest you start sparingly – you can always add more. Using both the chop and grind option on the food processor, mix the ingredients together.

When the mixture is a nice moist – but not wet – consistency, thick enough to stick to a spoon but not so dry that it starts caking, add the Old Bay and garlic salt to taste. (If you add too many breadcrumbs, add a splash of chicken stock or melted butter.)

Next, stuff the clam shells with your mixture and place on a baking sheet. (I use the same tinfoil covered baking sheet I use to cool the steamed clams, just give it a wipe with a paper towel and it’s good to go.) You many need to use more than one baking sheet to accommodate all your clams.

Once clams are stuffed, melt some butter and spoon a little over each clam. Sprinkle with paprika. Bake for 20-30 minutes until tops start to brown. Serve with lemon, Dijon mustard, and/or cocktail suce.

If you make it, please let me know how you like it!

Check back next Friday for another flavorful recipe!

Friday’s Flavors: Caesar Salad Dressing

Hey, Foodies! Happy Friday!!!

Today I’m sharing with you the number one thing I get asked to make by people who don’t live in my house – once someone tries it, they invariably want it again. And again. And again.

And what is this addictive flavor that people can’t get enough of, you may ask? Surely it involves chocolate, right? Wrong. The number one dish I get asked to contribute to covered dish dinners is my Caesar Salad dressing!

And it isn’t even my recipe, but a variation on one my mom made all the time when I was little! But, it’s easy and delicious, and every time I taste it I fall in love with it all over again!

Note: This dressing is big on flavor!!!

Ingredients:

1/4 cup olive oil

fresh pepper (about 20 twists or 1 tsp)

1-3 cloves garlic

3 dashes Tabasco

1-2 tbsp. Dijon mustard

3 dashes Worcestershire sauce

1-2 tbsp. red wine or balsamic vinegar (red wine for a milder flavor, balsamic for more bite)

lemon juice to taste (1/4 to 1/2 lemon)

2 hardboiled egg yolks

romaine lettuce

fresh parmesan cheese

croutons

(makes about 3/4 cup dressing)

Preparation:
Add the ingredients as listed above. I usually make this in a measuring cup to facilitate easy pouring afterwards. (I also don’t measure anything when I make this, but have had to crack my own recipe because so many people have asked for it.)

Hard boil 2 eggs.

Add pepper to olive oil. Add crushed garlic. Add tabasco, mustard, Worcestershire, vinegar and lemon juice. (I use balsamic vinegar because it makes for a tangier dressing. My mom always used red wine vinegar, which I believe is the traditional choice. There’s still plenty of flavor with the red wine vinegar.)

Stir with a fork. Add the hard boiled egg yolks. Crush the egg against the side of the glass with the fork. Mix. Keep crushing and mixing until the fork tines stop catching egg chunks.

This makes a nice, thick dressing. My mom used to squeeze a dollop of anchovy paste into the mix, but I stopped doing this years ago and the taste doesn’t seem to suffer – if there’s one thing this dressing has plenty of, it’s flavor!

When I was younger, I used it on everything – steak, chicken, other vegetables (who am I kidding, I still do!).

Mix dressing with romaine lettuce, fresh parmesan, and croutons, or allow each individual to pour dressing on their own salad. You can even chop the leftover egg whites and add them to the salad because this dressing seriously tastes good on everything!

If you try it, please let me know what you think!

Check back next Friday for more Foodie Flavors!

Friday’s Flavors: Easy, Tasty Fish (Paleo, Keto, Anti-Candida Friendly)

Hey, Foodies! Happy Friday!

I eat a lot of seafood, but I can’t stand fishy flavors. Seriously. To me there’s nothing worse than feeling like you’re eating fishing bait that’s been sitting out in the sun. But the catch is, if you stick with only milder flavored fish, you lose out on some of the health benefits found in those stronger tasting swimmers.

Red Snapper and Air Fried Spinach

And sure, you can make a fancy sauce to mask the flavor, or use copious amounts of condiments, which is great when it works (until you read the nutritional label on that bottle of YumYum sauce). But what if you have dietary restrictions, either self-imposed or medically necessary?

Then you’re stuck either suffering through the flavor or missing out on one of the foods you should be including in your diet. Or, you can give my quick, easy go-to that works well on every fish I’ve used it on a try. Bonus? It’s paleo, keto, anti-candida and I believe even celiac friendly.

Ingredients:

Fish of choice

Almond Flour

Garlic Powder

Onion Powder

Garlic Salt

Old Bay

Pepper

Olive Oil

Preparation:

Mix spices with almond flour. Proportion to your own taste: I usually go heavy on the Garlic and Onion Powders, light on the Salt and Pepper, and medium on the Old Bay. Amount will vary based on how many fillets or the size of the fillet you are preparing. I usually allow at least 1/4 cup of Almond Flour for every small fillet. And when I say I go heavy on a spice, it means pretty heavy, at least a tablespoon or more.

Rinse and dry fish. Dredge in your flour mixture.

Pour a small amount of Olive Oil in a non-stick pan and heat on medium high heat for thinner fillets, medium for thicker. When oil is hot, add fish. If the fillet has scales, begin with the scaled side down. If you’re cooking a thicker fillet, turn heat down to about a 4 after adding the fish.

You will need to add more oil as you cook – the secret to developing a nice crust is to use the minimal amount of oil. When the pan gets dry, add a dash more oil as needed.

Sea Bass and Oven Roasted Fennel

When the fish becomes cooked about 60% through (track the change in color as the cooked portion rises from the bottom to the top), flip. Cook until done. For a small fillet, this is usually 4 minutes on the first side, 3 on the second. For a thicker fillet, 12 and 8, and sometimes a minute or two on the sides and ends. Check to ensure doneness. Serve with a wedge of lemon if desired.

And that’s it! Much simpler than masking the flavor with a fancy sauce, much leaner than most condiments.

If you try it, please let me know how you like it!

Check back next week for more Friday’s Flavors!

Friday’s Flavors: Hacked! Starbuck’s Egg Sous Vide Bites

Hey, Foodies! Happy Friday!

e4I’ve been working on this recipe for a while because:

  1. I think Starbuck’s Bacon and Gruyere egg bites are delicious.
  2. I refuse to buy a sous vide machine just to make them.
  3. It took me a while to figure out the details (cooking temperature, proportions, etc.) to reach both a flavor and degree of simplicity I was happy with.

The result of my labors is a tasty and easy version you can make at home using nothing fancier than a food processor (or blender) and a muffin tin. The best part is, because of the way the proportions turned out, there’s no fussy math needed if you decide you want to make 2 or 12.

Prep time: 5 minutes Cooking time: 15-20 minutes

Ingredients:

eggs (half as many as the egg bites you want when finished)

cottage cheese (Yep. Starbuck’s egg bites are more cottage cheese than egg.)

salt

bacon (the precooked, bagged, chopped bacon in the salad dressing section is fine)

cheese of choice (I used an aged gouda)

Preparation:

ePreheat oven to 325 degrees.

This is super easy. You use half as many eggs as the egg bites you want when finished, so if you want 2 egg bites, use 1 egg, if you want 12 egg bites, use 6 eggs.

Break the eggs into a measuring cup. Take note of the amount, then put the eggs in a food processor (or blender). Fill the measuring cup to slightly above the level where the eggs reached with cottage cheese (so if you’re using 1/2 cup eggs, use 1/2 cup plus a heaping spoonful of cottage cheese.) Add the e1cottage cheese to the food processor. Add a pinch of salt and mix together.

Spray oil in the muffin pan cups. Sprinkle bacon at the bottom. Spoon in egg/cottage cheese mixture until about 3/4 full. Top with a generous pinch of the cheese.

My oven runs a bit hot, but my egg bites were perfectly cooked after 17 minutes. I would suggest checking at 15 minutes, and keeping an eye on them until they’re done. Jiggle the muffin pan, and if the egg bites wiggle in the middle, they need more e4time. If you think they’re done, but you’re not sure, a butter knife inserted into the center should come out clean.

(Don’t worry if the tops puff up, they’ll settle as they cool.)

Allow to cool in the pan for a few minutes, then cover with parchment paper and flip. Using a butter knife, trace the edges of any egg bites that don’t come out on their own to free them.

Enjoy immediately, or allow to cool before storing and reheat when ready.

If you try it, please let me know what you think!

Check back next Friday for another recipe!

 

Friday’s Flavors: Garlic Lover’s Bacon Carbonara Pasta

Hey, Foodies! Happy Friday!

caIt’s probably clear by now that I LOVE pasta. Seriously. But my husband – not so much. So, pasta night is a two different dinners night . . . usually. While he occasionally requests my scallops and pasta in blue cheese cream sauce (yum!), and my pizza stuffed shells (who wouldn’t?), there’s only one other pasta recipe (so far) that gets him excited about pasta night, and this is it: Garlic Lover’s Bacon Carbonara Pasta.

We’re talking a pound of savory bacon, fresh parmesan cheese, and garlic – three of my favorite things! This recipe makes 4-8 servings depending on how hungry you are and your degree of self control, and the leftovers are worth fighting over for lunch!

Prep time: 10 minutes Cooking time: 20 minutes

Ingredients:

1 pound thick cut bacon

1 large shallot

8 large garlic cloves chopped

3 garlic cloves crushed

2 large eggs

1/4 cup dry white wine

fresh grated parmesan to taste

salt and pepper to taste

green onions for garnish (optional)

Preparation:

ca8Bring pasta water to a boil. For the average pasta cooking time of 9-11 minutes, it’s usually time to add to the water after the bacon’s been cooking for several minutes.

Cut bacon into 1 inch slices, and cook in a large pan. When ca7the bacon is almost done, remove most but not all of the fat (I soak it up with paper towels – be careful, it’s hot!). Add shallots and chopped garlic, stirring until shallots are almost done. Add crushed garlic and stir until fragrant, about one minute. If you wanted to kick it up with some crushed red pepper, now would be the time to add it.

Deglaze the pan with the white wine, scraping the pan clean. (This makes clean up SO ca2much easier and adds more flavor!)

Add 1 ladleful (about 1/4 cup) of the boiling pasta water to the beaten eggs. This tempers them so they don’t scramble when you add them to the pasta.

Add well drained pasta to the pan and pour the eggs on top. Stir quickly and well, mixing all the ingredients together. Salt and pepper to taste, and add a generous handful or two of fresh parmesan. (I add less at this step, then top with ca1additional cheese once plated because it makes the pasta easier to dish out as leftovers.) Top with green onions to garnish if desired.

And that’s it! Good luck not going back for seconds (or thirds)!

If you try it, please let me know how you like it!

Check back next Friday for another recipe!

 

 

Friday’s Flavors: Conch Fritters With Key Lime Dipping Sauce

Hey, Foodies! Happy Friday!

c5I really like a good conch fritter, but I feel like when you order them at a restaurant, they’re hit or miss. Sometimes they’re just a hard little ball of deep fried dough, other times the conch is hard and chewy, but when they’re done right, they’re tender and flavorful and oh so good – and they’re probably not nearly as hard to make at home as you think!

(The hardest part is getting conch, and while most recipes will tell you to use fresh, I’ve never had a problem using frozen.)

Ingredients:

3/4 to 1 pound conch meat (fresh or defrosted)

1/2 bell pepper

1 large shallot

1-2 ribs celery

6 cloves garlic

1 cup all purpose flour

3/4 cup whole milk

1/2 cup eggs, beaten (2 large eggs will usually do)

1 tablespoon melted butter

1 tablespoon Old Bay

a pinch of baking powder (1/4 to 1/2 tsp)

garlic salt to taste

peanut oil for frying (or oil of choice)

Key Lime Dipping Sauce:

1/2 lime

mayonnaise

(optional) crème of coconut

Preparation:

c6Finely chop the bell pepper, shallot and celery. Peel garlic and get the rest of your ingredients ready to go.

Beat the conch on both sides with the business end of a meat mallet. Dice into 1/4 inch pieces, then chop in a food processor for a few seconds.

cMix flour, milk, beaten eggs and melted butter together. Add baking powder, Old Bay and garlic salt, stirring until well mixed.

Add bell pepper, shallots, celery, crushed garlic and conch. Mix well with a fork, making sure to break up any clumps of conch.

Heat oil over medium high heat to about 350 degrees. If you don’t have a way to measure the temperature, slowly c3increase heat until the oil sizzles but not spits when you add a drop of water.

I like the fritters to take their own shape, kind of like alien sea creatures, so I use a fork to push a small spoonful off the spoon into the oil. Work in small batches, making sure to not overcrowd the fritters. When they turn a nice golden brown, remove with a metal slotted spoon and set on a baking sheet lined with a couple layers of paper towels to dry.

c4To make the dipping sauce, juice half a lime and add mayonnaise a little at a time until it reaches a nice consistency (it doesn’t taste like mayonnaise at all when you’re done). Bonus points for adding a touch of cream of coconut (you can find it in a squeeze bottle and it makes the BEST at home Pina Coladas!)

Serve with lime wedges. Cilantro makes the best garnish if you want to get fancy.

If you try it, please let me know how you like it!

Check back next Friday for more Foodie Flavors!

Friday’s Flavors: Scallops And Pasta In Blue Cheese Cream Sauce

Hi, Foodies! Happy Friday!

sc1This week I was craving seafood pasta in a creamy cheese sauce, but I was feeling lazy – I didn’t feel like making a roux, or stirring constantly – I really just wanted to do minimal effort, tossing some ingredients together, while enjoying maximum flavor. This creamy blue cheese sauce is the solution!

Ingredients:

1 1/2 pound scallops (shrimp work well too!)

1 cup crumbled blue cheese (I get 1 cup from a 5oz container)

1/2 cup heavy cream

1/3 cup dry white wine

2-4 cloves garlic

1 tablespoon butter

1 tablespoon olive oil

salt and pepper to taste

green onions to garnish

grated parmesan (optional)

Preparation:

sc2In a large pan combine olive oil with melted butter. Usually I’d say sear the scallops a couple of minutes on each size until they caramelize a nice, crusty brown, but I got a new pan and that didn’t happen this time. ūüė¶

But, cook your scallops (or shrimp) until almost done, then add white wine, crushed garlic, cream, and crumbled blue cheese. Add salt and pepper to taste. Cook several minutes to allow to reduce. (The sauce won’t thicken until it cools.)

Toss with your favorite pasta. Garnish with green onions and a handful of fresh parmesan if so desired. Then dig in!

If you make it, please let me know how you liked it!

Check back next Friday for another recipe.

 

For Foodies: Friday’s Flavors ~ Mediterranean Saut√©ed Zucchini With Cilantro And Onions

Hey, Foodies! Happy Friday!

z5I don’t know about you, but I’m one of those people who gets tired of eating the same old vegetables the same old ways. I need plenty of freshness and adventure, especially where veggies are concerned. That said, I don’t want to spend my life in the kitchen slaving over a hot stove just so I don’t have to eat another boring salad.

This recipe is the solution to all that! It takes about 15 minutes to make, and an added bonus is that is actually tastes better when you let it cool to luke warm, so it’s a great dish to make ahead of time when you’re going to have all your burners going making your main course.

Ingredients: (For Two Servings)

1 oversized or 2 smaller zucchinis

1 small sweet Vidalia onion

2 large garlic cloves

1 handful fresh cilantro

1/2 lemon

1 teaspoon paprika (or more to taste)

1 teaspoon cumin (or more to taste)

1/4 cup water

olive oil

Preparation:

zChop zucchini. I cut it in half longways, third the halves, then cut rectangular pieces because I like the shape. Try to keep the pieces uniform in size for consistent cooking.

Chop onions and cilantro, wash and cut lemon, and peel garlic.

Add 1-2 tablespoons olive oil to a pan. (If at any point you feel you need to add more, z1do so.) Add zucchini and cook over medium high heat until it starts to brown. Turn heat down to medium and add onion, sautéing until translucent.

This next step is important. Add the paprika and cumin, and immediately (as in, have it ready at hand) add the water so the spices don’t burn. The water also helps the zucchini to finish cooking.

z3When the water is absorbed and the zucchini is cooked (you should be able to cut a piece in half easily with your cooking utensil), add crushed garlic, toss until mixed and fragrant, then remove pan from heat. Add cilantro and the juice from 1/2 lemon, stir, then plate to allow to cool.

To give you an idea of how much this recipe makes, the bowl in the picture at the top is the same size used to serve miso soup.

As always, if you make it, please let me know how you like it!

Check back next Friday for another recipe!

 

For Foodies: Friday’s Flavors ~ Mediterranean Langoustine Seafood Pasta

Hey, Foodies! Happy Friday!

m11By now you probably know that I could live on Mexican food. Or Italian. Or cheese. But my absolute favorite meal is seafood pasta.

Lobster, shrimp, scallops, clams – I don’t discriminate. Likewise, bring me your cream sauces and your scampis, your carbonaras and your marinaras, your wine sauces and your pestos, because I’ll eat them all. Happily.

But as much as I love a gooey, cheesy, thick alfredo, sometimes you want something lighter (and healthier). When that happens, this Mediterranean style pasta recipe goes well with most seafood and is a tasty, easy option.

Ingredients:

8 oz langoustines (or shrimp, scallops, etc.)

1 large shallot, chopped

4 cloves garlic, pressed

sundried tomatoes

Kalamata olives

capers

fresh basil

2 handfuls fresh spinach

pine nuts (optional)

1 tablespoon butter

1/4 olive oil

1/4 cup dry white wine (pinot grigio)

salt and pepper or Nature’s Seasoning to taste

Parmesan cheese (optional)

cooked pasta of choice

Makes 2 servings

Preparation:

m2mI’ve only ever seen precooked langoustine, so if that’s what you’re using, defrost, rinse, and wring dry to remove excess moisture. Set aside.

Chop the shallot, sundried tomatoes, olives IMG_202007201_174338and basil, peel garlic, and gather the rest of your ingredients.

m3While your pasta is cooking, add 1/4 cup olive oil and 1 tablespoon butter to a large sauté pan on medium high heat. When butter is melted, add shallots, cooking until translucent, then add garlic. Stir, add spinach, then stir again. When spinach is wilted, add sundried tomatoes, olives, capers, pine nuts, and 1/4 cup white wine. Mix and season, allowing to reduce slightly while m4m5straining your cooked pasta.

Add langoustines to pan and stir, allowing to cook until just heated. (If you’re using a different type of seafood, add earlier and adjust cooking time accordingly.) Add pasta, mix, top with fresh basil (and maybe a little freshly grated parmesan cheese) and serve.

                         m7 m8 m10

If you make it, I’d love to know how you liked it!

For more recipes, check the archives or come back next Friday!

For Foodies: Friday’s Flavors ~ Chicken Enchiladas

Hey, Foodies! Happy Friday!

e16In all honesty, this is a recipe that takes a bit of time and effort. Are there short cuts? Definitely. You don’t have to make the sauce from scratch. You can buy pre-shredded cheese. You could even buy those bags of prepared chicken. Will it be as good? Probably not, but we’re all busy, so if you want to hack it, hack it! (It’ll still be cheesy, yummy, Mexican food goodness!)

Usually, when I make this I make it in bulk (this recipe is for 16 enchiladas, which can easily be stretched with additions). I freeze these in batches of 4, which in my house is a dinner and a lunch, plus, these enchiladas are amazingly tasty, so it’s totally worth it.

Ingredients for the Enchiladas:

2 pounds chicken breast

1 red onion

1 sweet onion

lime juice or natural margarita mix

chili powder

garlic powder

onion powder

cumin

extra sharp cheddar cheese

quesadilla cheese

Mexican cheese mix

16+ tortilla wraps

Ingredients for the Sauce:

(Here’s the thing about the sauce – everyone’s taste is different. While I like a robustly flavored sauce, you might prefer yours blander. Or spicy. Or you might want to buy a prepared sauce, or hack it by using a packet of taco seasoning instead of individual spices. If you make the sauce from scratch, start light and taste as you go to get the flavor that’s right for you.)

1 large sweet onion

1 large can tomato sauce (~ 29 oz)

1 can tomato paste (~ 6 oz)

1-2 tablespoons chili powder

1-3 teaspoons garlic powder

1-3 teaspoons cumin

1-3 teaspoons onion powder

1-3 teaspoons dried oregano

1/2 – 1 1/2 tablespoons semi-sweet chocolate chips

olive oil

1-2 oz beer

Preparation:

e11e9Preheat oven to 350 degrees.

Spray a couple of baking sheets with oil so the chicken doesn’t stick. Beat the chicken thin with a meat mallet. Place on baking sheet, cover first side in either lime juice or all natural lime based margarita mix, then sprinkle with chili powder, garlic powder, onion powder, and cumin. Flip and season the other side. Bake at 350 for 15- 20 minutes.

e8e7While the chicken is baking, prepare the sauce.

Sauté the onion in a bit of olive oil. Add tomato sauce and tomato paste and stir. Add chili powder (this is the spice I add the most of), garlic powder, cumin, onion powder and dried oregano. Mix well and bring so a simmer. Taste as you go.

e6e5Add chocolate chips, stirring until melted. Add beer (just an ounce or two) and allow sauce to cook to thicken. After beer is absorbed, taste the sauce to make any final adjustments to the flavor, then set aside.

Remove chicken from oven when done. Chop the red and sweet onion and grate the cheese while chicken cools a bit. When ready, pull the chicken apart. It should be e4e12tender enough to do this without using a knife (but make it easier on yourself and use one).

(Note: You can add rice, black beans, vegetables, etc. to your enchilada filling if you want to – the possibilities are endless!)

If you’re using a glass pan, spray with oil for easy cleanup. As I said above, I freeze e13several portions of this, so this time I also bought a couple of cheap foil pans so I wouldn’t lose all my good glass Tupperware to the freezer.

Spread a thin layer of sauce on the bottom of your pan(s). Lay out your tortillas. I make two stacks and assemble two enchiladas at a time. Put chicken, red onion, cheddar and quesadilla cheese (plus anything else you want to add) on each wrap and roll. Place in pan. Continue until all your wraps are used.

e2Put sauce on top of rolled enchiladas, paying special attention to edges. Sprinkle with Mexican cheese mix, then top with sweet onion.

Bake at 350 for 25 minutes, until cheese is melted and sauce is starting to bubble. To make from freezer – place in refrigerator the night before to defrost. Cover with tinfoil and cook at 350 for 20 minutes. Remove tinfoil and e14cook another 10-20 minutes.

e1I like to spend the cooking time making my favorite homemade guacamole (find the recipe here). Garnish with fresh cilantro, green onions, and red onions. Serve with salsa, sour cream, guacamole and chips.

Enjoy!

If you make it, please tell me how you liked it!

Check back next Friday for another recipe!

 

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