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Bean sprouts and chow mein noodles are both common ingredients in chop suey and this salad makes an excellent, crunchy side dish to serve alongside the chop suey. Remember that bean sprouts are susceptible to spoilage, so keep them refrigerated and rinse them thoroughly before using.

 

Let's make the vinaigrette first:

 

2 T. rice vinegar

 

1 T. soy sauce

 

1 T. toasted sesame oil

 

2 t. sugar

 

1 t.chili garlic sauce

 

Whisk together all ingredients. Set aside.

 

For the salad, you'll need:

 

2 cups fresh mung bean sprouts

 

1/2 cup sliced red bell pepper

 

1/2 cup bias-sliced scallions

 

2 T. chopped fresh cilantro

 

1 cup chow mein noodles

 

Combine all ingredients (except chow mein noodles) in a large bowl. Toss with vinaigrette just before serving and mix in chow mein noodles.

 

From Cuisine at Home Issue 128 March/April 2018

 

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Sure- nachos taste delicious, but they probably don’t rank high on the list of nutritious, wholesome recipes, especially when you’re trying to eat healthy! However, you can satisfy your cravings for this classic Tex-Mex snack without worrying about your waistline by subbing in bell peppers for ordinary tortilla chips. This recipe for Bell Pepper Nacho Boats calls for delicious ingredients, like lean ground meat, savory spices, juicy salsa, and melted cheddar cheese.

 

Ingredients

 

1 pound lean ground turkey

 

1 teaspoons chili powder

 

1 teaspoon cumin

 

1/2 teaspoon black pepper

 

1/4 teaspoon kosher or sea salt

 

3/4 cup salsa, no sugar added

 

1 cup grated cheddar cheese, reduced-fat

 

3 bell peppers

 

Instructions

 

Remove seeds, core, and membrane from bell peppers then slice each one into 6 verticle pieces where they dip down. Set sliced bell peppers aside.

 

Cook ground turkey over medium-high heat, breaking up as it cooks. Cook until the turkey loses it's pink color and is cooked through. Drain off any fat.

 

Preheat oven to 375 degrees.

 

Combine cooked turkey with spices and salsa. Evenly distribute mixture into the bell pepper boats, top with cheese.

 

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For Complete ìnstructìons : skinnyms.com

 

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C & J's Crab Shack and Bar recently opened in Historic Downtown Gadsden, Alabama. The decor is rustic and charming, with seating options at the bar, cozy two-tops all the way to large communal dining tables. The owners have been successful food truck operators for awhile around Gadsden. Now that they are established in a brick and mortar, I can only see their clientele growing by leaps and bounds.

 

The appetizer options include mozzarella sticks, whole fried okra, steamed shrimp, shrimp cocktail, crab dip (unfortunately they were out when we visited), and fried pickle spears. These were served PIPING HOT and were different than the fried pickle slices usually offered as appetizers. As you can see a very generous portion. $6.95

 

Sweet Harold finds it difficult to turn down fried shrimp. So the fried shrimp basket was ordered for us to share. It's served with Cajun fries and garlic toast. $10.99 Everything was well seasoned and served hot.

 

Now to the main event! C & J's offer a variety of "steampot" options. We chose the Shrimp Platter (19.99) to share. It includes 8 jumbo shrimp, two ears of corn, a link of sausage, two boiled eggs, and four Cajun potatoes. Lots of great flavor in this pot! And a HUGE thank you to whoever deveined those shrimp. They were perfect!

 

Also on the menu are the Classic Steampot which includes crab legs and the Lobster Daddy which includes crab legs and a lobster tail.

 

If you're not in the mood for steamed seafood, there's also gumbo, shrimp and grits, shrimp alfredo, chicken alfredo, Philly cheese steak, and salads.

 

I hope we can enjoy eating our way through the menu!

 

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FIRECRACKER CHICKEN MEATBALLS

 

This is my favorite way to eat chicken meatballs. They’re spiced up with a sweet, savory, and spicy firecracker sauce. They’re tender, filled with flavor, and require minimum work!

 

Firecracker Chicken Meatballs

 

INGREDIENTS:

 

MEATBALLS:

 

· 1 ¾ – 2 pounds ground chicken (or turkey)

 

· 4 teaspoons minced garlic

 

· 1 ½ teaspoon salt

 

· 1 teaspoon pepper

 

· 2 large eggs

 

· 1 cup Panko breadcrumbs*

 

· ½ teaspoon paprika

 

· 1 teaspoon onion powder

 

FIRECRACKER SAUCE:

 

· ½ cup hot sauce (I recommend Franks)

 

· 1 cup light brown sugar

 

· 2 tablespoons apple cider vinegar

 

· ¼ teaspoon salt

 

· ¼-½ teaspoon red pepper flakes (depending on spice preference)

 

DIRECTIONS:

 

1. Position 2 racks near the center of the oven and preheat the oven to 475ºF. Line 2 baking sheets with parchment paper, set aside.

 

2. In a saucepan, combine the ingredients of the firecracker sauce over medium high heat, allow to come to a boil, reduce the heat so it simmers. Let simmer for 8-10 minutes. Remove from heat and allow the sauce to cool. The sauce will thicken as it cools so don’t worry if it looks thin.

 

3. In a large bowl, combine the ground chicken, garlic, salt pepper, eggs, panko, paprika, and onion powder. Use your hands to mix all the ingredients together. It’s easier to tell when he ingredients are combined when using hands. DO NOT OVERMIX, it will result in drier meatballs.

 

4. ....

 

5. ...

 

6. You can get full the recipes in here!!!

 

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Banana Oat Breakfast Smoothie

 

Thìs Banana Oat Breakfast Smoothìe ìs guaranteed to keep you satìsfìed all mornìng wìth 20 grams of whole food proteìn and a good balance of healthy carbs and fats!

 

Ìngredìents :

 

· 1/2 cup (115 g) yogurt or non-daìry yogurt of choìce

 

· 1 medìum-sìze (100 g) rìpe banana, frozen

 

· 1/4 cup (60 ml) unsweetened almond mìlk

 

· 1/3 cup (30 g) rolled oats*

 

· 1 Tbsp (7g) chìa seeds**

 

· ½ tsp vanìlla extract

 

· pìnch of salt (optìonal but recommended)

 

· 1-2 tsp maple syrup or honey (optìonal, to taste)

 

Dìrectìons :

 

1. Add all the ìngredìents to a hìgh-speed blender ìn the order lìsted, and blend on hìgh untìl a smooth and creamy consìstency ìs reached. You want to make sure to keep blendìng untìl the chìa seeds have broken down to achìeve the smoothest and creamìest texture.

2. Thìs smoothìe can be made the nìght before and left to thìcken ìn the frìdge overnìght. Ìt gets quìte puddìng-y, so feel free to stìr ìn a splash of mìlk to achìeve desìred consìstency.

3. You can get full the recìpe ìn here.

 

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When we got home from eating out, we picked a dozen or so apples from our neighbor's tree (with his permission of course) and made a big dish of apple crisp for my birthday. We just had a cake so didn't want to do that again.

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We were ready for a second visit to Hector's Kitchen in Attalla last night. This time we took some friends along to enjoy some great Latin American food, and there was more to share and to try!

 

Half the table order mojitos and the other half ordered Columbian Tea which is Hector's version of a Long Island Ice Tea. Happy Hour is served from 2 - 5 p.m. After one sip of my mojito, I wondered why I don't order them more often. I've now found an ideal place to enjoy them! Very flavorful and FULL of mint!

 

Our amuse bouche (that one bite appetizer that somehow makes you ravenous!) was a stuffed mushroom. And yes, I could have made a meal of these.

 

I have been thinking of the potato croquettes for a week since my last visit. I wanted my friends to try them, too. The mashed potatoes are wrapped around a roasted pork and sofrito filling and then fried. The chimichurri mayo is out of this world delicious. I want it on everything. $3.99

 

Diner #1 order the Cuban Sandwich with tortilla chips and queso dip. One the specials last night was 1/2 Cuban sandwich and soup. Trust me, this is a BIG sandwich. Hector does not skimp on the pork. Delicious slow roasted pork, ham, pickles, mustard, and then pressed to a perfect crisp on the bread. $7.99 The queso had a medium spicy heat. incredibly up.

 

Diner #2: Coconut Wrap - slow roasted marinated pork, rice, mofongo, mango salsa wrapped in a flour tortilla, lightly pressed and topped with a homemade coconut sauce and coconut flakes. Served with yellow rice, black beans, yucca, and black beans. You also have a choice of soup or salad $12.99

 

I'm not a coconut fan, so I didn't taste this dish, but Diner #2 enjoyed.

 

Diner #3: Chicken Quesadilla served with sour cream and salsa $6.99. The quesadilla was loaded with tender chicken and lots of ooey gooey cheese. Every bite was gone!

 

Diner #4 (me!): Carne Asada - thinly sliced marinated steak topped with onions and peppers served with a side of chimichurri sauce, yellow rice, and black beans. Don't forget those delicious plantains and yucca (also a personal favorite) $12.99 You get all this food for $12.99 PLUS a choice of soup or salad.

 

The marinade on the steak was extremely flavorful with a distinct taste of citrus. This was a treat for me! I enjoyed it immensely.

 

Of course, you can't leave Hector's Kitchen without ordering the flan. $3.99 PLEASE give this one a try.

 

You can get full the recipes in Visit Link : ift.tt/2He6uJ4

 

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After our first visit, we decided we were going to "eat our way through the menu." We're making progress!

 

For the last visit, we chose the Jalapeno Cheese Sticks with Hogoa Sauce $7.99 These are NOT your typical run of the mill, served with mild marinara sauce cheese sticks. These are battered with a jalapeno spicy breading and served with a Hogoa Sauce. What is Hogoa Sauce? It's made with fresh tomatoes, sofrita, Columbian seasoning and lots of patience. This is another example of the time and attention to detail that Hector puts into his food. When a restauranteur slow simmers an accompanying sauce for 2 hours, you know that every food item on the menu is made in the same way.

 

Our next new item to try was the Hot Honey Habanero Wings $9.99 for a full appetizer sized order. These were served complimentary by ordering mojitos! These wings were full of flavor, but not overly spicy. They were sticky from the honey and absolutely delicious!

 

I ordered one of the numerous daily specials: Nacho Bowl with Shredded Chicken $6.99 First things first. Look at the attention to detail in this presentation. This is not your Taco Bell nachos. This bowl is layered with chips, queso, black beans, a ton of shredded chicken, shredded cheese, pico, and sour cream. If this item is on the specials menu when you visit, give it a try!

 

Sweet Harold new menu item to try was the Chorizo Burger $8.99. The burger is made with a spicy Spanish style chorizo on a lightly toasted Kaiser roll topped with a spring mix of greens, fresh tomatoes (he chose to omit, so it's not on the picture), onion, and pickles, pepper jack cheese and served with (my favorite) Chimichurri Mayo on the side. You also have a serving of tortilla chips and choice of salsa or queso. He really enjoyed the spicy heat of this burger and said he would definitely order again.

 

If you haven't been to Hector's, you seriously need to check them out. There's something for everyone on the menu!

 

You can get full the recipes in Visit Link : ift.tt/2HdiTgj

 

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Classìc Cìoppìno ~ ìconìc San Francìscan-style seafood stew made wìth tomatoes, wìne, spìces and herbs.

 

In terms of seafood, I used lobster, shrìmp, mussels, clams, scallops and cod. Crab legs are tradìtìonal but not always avaìlable so I used lobster. It ìs also tradìtìonal to use whìte fìsh fìllets, lìke halìbut or cod. I used cod because I splurged on lobster and cod ìs less expensìve than halìbut, whìch ìs not always avaìlable anyway. Shrìmp, mussels and clams are usually ìn Cìoppìno and scallops sometìmes, too. I just added a few because Meathead loves scallops. Thìs ìs a lot of seafood.

 

Ingredìents

 

4 lobster taìls

 

1 pound extra large shrìmp ~ I used black tìger shrìmp

 

2 carrots, chopped

 

2 celery rìbs, chopped

 

½ yellow onìon, dìced

 

2 bay leaves

 

Several sprìgs parsley

 

½ teaspoon black peppercorns

 

Kosher salt

 

2 tablespoons olìve oìl

 

2 tablespoons butter (I use Kerrygold salted butter, most recìpes call for unsalted butter)

 

2 medìum yellow onìons, chopped

 

4 cloves garlìc, fìnely chopped

 

½ red bell pepper, seeded, chopped

 

½ cup chopped celery

 

¼ cup chopped parsley (I always use flat-leaf parsley, but use what you have)

 

2 bay leaves

 

1 tablespoon drìed basìl

 

½ teaspoon drìed oregano

 

½ drìed thyme

 

½ teaspoon crushed red pepper

 

½ teaspoon kosher salt

 

1 tablespoon tomato paste

 

1 cup dry whìte wìne

 

4 cups home made seafood stock, dìrectìons below (or two 8-ounce bottles clam juìce)

 

1 28-ounce can whole San Marzano tomatoes, crushed by hand

 

12 small lìttle neck clams, scrubbed

 

12 mussels, scrubbed and de-bearded

 

6 scallops

 

1 pound fìrm whìte fìsh fìllets (halìbut, cod or haddock are good choìces)

 

Olìve oìl

 

Instructìons

 

Prepare seafood stock. You'll need the shells from the lobster and shrìmp for thìs, reservìng the shrìmp and lobster meat for later. Brìng a large pot of salted water to a boìl and prepare an ìce bath. Add lobster taìls to boìlìng salted water and cook for 4 mìnutes. Remove lobster wìth tongs to ìce bath, keep water ìn the pot sìmmerìng on stove. On cuttìng board, snìp down lobster backs wìth kìtchen shears and deveìn as you would shrìmp. Remove shells to a bowl, do not dìscard. Cut lobster meat ìnto large chunks and refrìgerate. Peel and deveìn shrìmp, savìng shells ìn bowl wìth lobster shells. Refrìgerate shrìmp.

 

To the boìlìng lobster water add lobster shells and shrìmp shells, chopped carrots, chopped celery, ½ cup dìced onìon, 2 bay leaves, parsley sprìgs and peppercorns. Cover and sìmmer for 2 - 3 hours, stìrrìng occasìonally untìl a nìce, rìch stock has developed. Straìn stock and reserve, you want at least 4 cups.

 

In a large Dutch oven, heat 2 tablespoons olìve oìl and 2 tablespoons butter over medìum heat. Add the 2 chopped onìons, garlìc, red pepper, celery and chopped parsley. Sprìnkle wìth salt and sauté untìl softened, about 5 or 6 mìnutes.

 

Add the bay leaves, basìl, oregano, thyme, crushed red pepper, salt and tomato paste. Stìr to combìne well and fragrant. Add the wìne and boìl and stìr for about 4 - 5 mìnutes untìl reduced by half.

 

Add 4 cups of the reserved seafood stock and the hand-crushed tomatoes and theìr juìces to the pot. Stìr and brìng to a boìl and then sìmmer for 30 mìnutes to one hour to develop the broth. (If you dìdn't make the seafood stock, thìs ìs where you could add 2 bottles of clam juìce ìnstead.) Thìs stock/broth can be made ahead of tìme and refrìgerated for up to 2 days.

 

.......

 

For Complete ìnstructìons : thehungrybluebird.com

 

You can get full the recipes in Visit Link : ift.tt/2TBo8wQ

 

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our parents gave our three boys each an apple tree when they were little ...

the boys have grown and so have the trees, producing an abundance of goodness each harvest season.

the goodness reaches far with friends, family and neighbours and neighbours grandchildren coming to pick, eat, bake, preserve the bounty of apples they take away home.

a gift that keeps on giving ... : )

 

so grateful to grandma and grandpas xxo

 

. . .

 

#shuttersisters . owp . harvest . sooc

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