For those of you who were interested in the mushroom recipe yesterday, I made it for supper on Monday night. Matt, who I may well smack the sh*t out of, sat down, salted and peppered everything in sight and then had the nerve to complain the mushrooms were a bit salt!!!!!! I have been telling him forever that he a) uses too much salt and b) should taste the food before he seasons it. I served them with pasta which had a creamy cheesey sauce. Worked beautifully. I will certainly be doing them again. I wondered about adding them to the creamy sauce but didn't in the end. Glad I made that decision.I don't know about you, but I see a picture of a dish and it makes me want to make and eat it. This is one that did that to me. I didn't know masa harina so I googled and I have linked it from the recipe. It is a type of dough flour.
Chicken Sopes in Salsa Verde
Sour cream, Mexican-style shredded cheeses and salsa verde make these skillet-simple chicken sopes
1/2 cup chopped yellow onions
3 cloves garlic, minced
2 cups shredded cooked chicken
1 cup green salsa, divided
1 cup masa harina
1/2 tsp salt
3/4 cup warm water
1/4 cup Sour Cream
3/4 cup KRAFT Authentic Mexican Style Finely Shredded Cheeses
2 green onions, chopped
1. Heat large skillet sprayed with cooking spray on medium heat. Add yellow onions; cook and stir 3 min. Add garlic and chicken; cook 3 min., stirring occasionally. Stir in 1/2 cup salsa; cook 2 min. or until heated through, stirring frequently. Keep warm.
2. Mix masa harina, salt and water until mixture forms soft dough. Divide into 8 pieces; flatten each to 4-inch round. Heat large skillet or comal on medium-high heat. Add sopes, in batches; cook 2 min. or until each is lightly browned on both sides, turning every 30 sec. Use your thumb and forefinger to make 1/4-inch-high rim around edge of each sope.
3. Combine remaining salsa and sour cream; spoon over sopes. Top with chicken mixture, cheese and green onions.
Servings: 8
Have a great day
Hi Jo - driving a car is expensive - there's no two ways ... many youngsters here just don't do it. The mushrooms do sound delicious as too your recipe .. cheers Hilary
ReplyDeleteVery true Hilary. The biggest expense for youngsters here is the insurance, it is prohibitive.
DeleteMaybe next time you should hide the salt shaker.
ReplyDeleteWe have to get emissions tests every year.
Good idea Alex.
DeleteYou do? I don't remember that.
When we were in California, I thought it was every 2 years for the tests, wonder if they changed that. Here in Phoenix it is only in the valley like Tucson and Phoenix you need it. We didn't when we lived in Prescott. Cars are a necessary evil.
ReplyDeleteBetty
I think it's only for old cars Betty. Well here anyway.
DeleteA necessary evil is true.
Cars are a pain...they provide the luxury of just being able to go where you want but they cost...big time. I heard they are getting rid of the emission test here but they have really hiked up the yearly plate fees. You hubby reminds me of my dad. My mom would always salt the food and then my dad would salt the food, plate and his surrounding area. My mom would always tell him to taste it first but he never did.
ReplyDeleteThey told us yesterday that the government is taking control of the emissions test Birgit because lots of places are charging too much for it. You should only have to pay $33.90 (which includes tax) and some places are charging $35 or even $40. The excuse I get for salt is that they are used to my cooking and know how much salt I use.
DeleteMy husband does that with salt, too. Really annoying. I wouldn't mind if he tried it first.
ReplyDeleteWe don't have emission testing here. It sounds like a good idea, though I can see why it would be a hassle having to get it done.
Nor me Helen. I have thought of cooking something and putting so much salt on his that it is inedible then he will add salt!!!!
DeleteIt is a good idea.
We had emissions in CA but here they do a yearly inspection of everything. That costs about $30. I cook with very little salt. I figure it's better for people to season it the way they want after tasting it. Russell prefers I do it that way too.
ReplyDelete