Tomatillo Chicken | Everyday Food with Sarah Carey
Want a dish that everyone can eat, even if they have food allergies? Then turn to today's Tomatillo Chicken. It's slightly spicy, super saucy, a little tangy, and oh, so good.
Sarah's Tip of the Day:
In the video, I'll show you how to prep the tomatillos and demonstrate the best way to brown the chicken. Wait 'til you see how delicious it looks!
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Recipe Ingredients:
2 pounds of tomatillos
2 jalapenos
1 onion
garlic
cilantro
1 whole chicken (cut into 10 pieces)
1 can hominy
fresh cilantro
*Not sure if you can find tomatillos? You can always substitute jarred green salsa, but I bet your grocery has them. Tomatillos are found in the produce section and they look like hard, green tomatoes encased in a papery husk.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Tomatillo Chicken | Everyday Food with Sarah Carey
HOW TO MAKE EXTRA CHEESY TACOS DE ALAMBRE!!! | RECIPE | MUKBANG EATING SHOW
HOW TO MAKE EXTRA CHEESY TACOS DE ALAMBRE!!! | RECIPE | MUKBANG EATING SHOW
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Fried Green Tomatoes Stuffed With Pimento Cheese with DryerBuzz
Come into the kitchen with us and let’s get to cooking again. Here we attempted fried green tomatoes with a twist — or shall we say stuffing — Pimento Cheese.
Plus checkout our new demo pan once we got it working after user error.
So much fun blogging in the kitchen. Follow #DryerBuzz DryerBuzz.com
Cheese ravioli without a rolling machine | fresh egg pasta | quick tomato sauce
Thanks to Allform for sponsoring! Click here for 20% off the sofa of your choice. We chose a whisky leather three-seater with chaise.
***RECIPE, MAKES 20-25 LARGE RAVIOLI***
3 eggs
all-purpose flour (you'll need maybe 2 cups, 240g total)
1 cup (8oz, 250g) ricotta cheese
mozzarella (and handful, grated)
pecorino or parmesan cheese (a little pile, grated)
28 oz (794g) can whole plum tomatoes
1 carrot
1 shallot (or half an onion)
3-4 garlic cloves
white wine (optional)
olive oil
salt
pepper
garlic powder
fresh herbs (I used whole basil leaves)
Crack two eggs into a mixing bowl. Separate the third egg — put the white in a different bowl and put the yolk in with the other eggs. Beat the bigger bowl of eggs until smooth, and then stir in as much flour as you can with a utensil. Dump the dough onto a floured cutting board and knead in some more flour until the dough ball is reasonably smooth and firm and only a little sticky to the touch. Cover and let rest for about a half hour.
Peel and chop the garlic, shallots and carrot into little bits. Heat a film of oil in a wide pan and fry the veg until soft and starting to brown. Deglaze with the tomatoes and all of their liquid. Mash up the tomatoes, season the sauce conservatively with salt and pepper (you can add more to taste later), and stir in a glug of white wine if you're into that. Let simmer gently, stirring occasionally, until thick.
Combine all the cheeses with the egg white along with a small pinch of salt (the cheese is naturally salty), some pepper and garlic powder. Stir until smooth.
Get a large pot of heavily salted water ready to boil the pasta.
After the dough has rested, role it out into a cylinder and slice of a disc of dough. Flour it and mash it out with your fingers into a wider circle. Take any smooth, cylindrical thing (I used a pint glass) and roll out the circle until very thing. Keep dusting the flour with pasta so it doesn't stick. Spoon some filling into the center, fold the dough over on itself, seal the edges tight and trim them with a knife if you want. Keep in mind the ravioli will expand considerable when boiled, so don't make them too huge.
Boil the ravioli for 3-4 minutes until they all float and their color has lightened a bit. Drain but reserve some of the water to thin out your sauce, if necessary. Toss the ravioli with the sauce and finish with some fresh herbs. Unused ravioli can be frozen before being boiled.
BARBACOA TACOS AT HOME | SAM THE COOKING GUY
Just like our Birria Tacos, this pressure cooked Barbacoa (and homemade tomatillo salsa) makes the most insanely delicious tacos at home!
00:00 Intro
1:05 Addressing & trimming the beef
3:18 Seasoning
4:51 Adding broth
5:09 Pressure cooker instructions
6:32 Making tomatillo salsa
12:46 The barbacoa reveal & shredding
12:26 Building
14:18 First Bite
14:51 Outro
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Dallas Texas Ninfas Restaurant Green Sauce
This is the closest recipe I can find that actually tastes like the famous green sauce that used to be served at Ninfa's Restaurant that was on I-635 in Dallas Texas.