Bizzare Foods Monday: Menudo

•July 5, 2015 • Leave a Comment

Originally posted on The 365 Dinner Project:

This wasn’t as bad as I expected. I actually liked the broth and meat with a tortilla. I still don’t like tripe.


  • 2 pounds honeycomb tripe
  • 1 (1-1/2-pounds) veal knuckle (I used beef shanks)
  • 6 cups water
  • 3 medium onions, chopped (1-1/2 cups)
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 1/2 teaspoon coriander seed
  • 1/4 teaspoon dried oregano, crushed
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon pepper
  • 1 (15-ounce) can hominy
  • Pequin chiles or crushed red pepper (I added green chile instead)
  • Lime wedges

Cut tripe into 1-inch pieces. Place in a dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and pepper. Simmer, covered, for 3 hours till tripe has a clear, jellylike appearance and veal is very tender.

Remove veal knuckle from pot. When cool enough to handle, discard bones; chop meat and return to soup. Add…

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Fish Sandwiches with Wasabi Tartar Sauce and Crispy Potato Strips

•July 5, 2015 • Leave a Comment

Originally posted on The 365 Dinner Project:


First, make these or buy some buns

Then, you can either make the Fish fillets or take a shortcut (Like I did) and use frozen battered fish. To make the fish:

Season 4 (6oz) white fish fillets with salt, pepper and Old Bay seasoning to taste. Put 1/2 cup of flour in a shallow dish. In another, whisk 2 eggs with a Tablespoon of water. In a third bowl, put 1 1/2 cups of panko crumbs, 3 Tablespoons chopped chives, 1 teaspoon ground ginger and 1 teaspoon of garlic powder. Dredge the fish in flour, then eggs and then panko. Heat 1/4 inch of oil in a skillet over med-high heat. Fry until golden, about 3 minutes per side.

To make the tartar sauce, combine:

1 cup mayonnaise

1 Tablespoon lemon juice

2 teaspoons rice vinegar

1 Tablespoon Dijon mustard

Salt to taste

2 Tablespoons soy sauce

1 teaspoon…

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Potatoes in a Garlic Cream Sauce

•July 5, 2015 • Leave a Comment

Originally posted on The 365 Dinner Project:

I’m not a big fan of dill, so I reduced it to half a tablespoon. Served with venison backstrap, it’s quite tasty.


  • 2 lbs new potatoes
  • ½ Tbsp sea salt for boiling potatoes + ½ tsp more for seasoning the sauce
  • 1 Tbsp olive oil or butter
  • ½ medium onion, finely diced
  • 1 garlic clove, pressed
  • ¾ cup heavy whipping cream
  • ¼ cup fresh dill, chopped
  1. How to cook new potatoes:
  2. Scrub each potato clean with a scouring pad (or the abrasive side of a dish sponge). New potatoes have a very thin skin. You don’t have to scrub all of it off, just get at least half of it off.
  3. Leave bite-sized potatoes whole and cut larger ones in halves or quarters so they are about 1″ thick pieces. Place potatoes in a pot and cover with cold water. Bring to a boil, add ½ Tbsp salt…

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Kung Pao Shrimp

•July 5, 2015 • Leave a Comment

Originally posted on The 365 Dinner Project:



2 tablespoons oil
1-inch piece ginger, peeled and thinly sliced
1/4 onion, quartered
1/2 green bell pepper, cut into pieces
10 mini dried red chilies (use half of the quantity if your dried chilies are regular or longer size)
12-15 big shrimp, shelled, peeled and deveined
1/4 cup roasted peanuts
3 stalks scallions, use the white parts only

Kung Pao Sauce:

2 tablespoons soy sauce
2 tablespoons sweet soy sauce, for example: ABC Kecap Manis
1/2 teaspoon cornstarch
4 tablespoons water
1/2 teaspoon sesame oil
3 dashes white pepper
1/2 teaspoon Chinese black vinegar, rice vinegar or Apple cider vinegar
1/2 teaspoon sugar


Mix the Kung Pao sauce ingredients and set aside.

Heat up a wok and add the cooking oil until the oil is very hot. Add the ginger and do a few quick stirs. Add the onion, green pepper, and dried red chilies. Stir-fry until you smell the spicy…

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CrockPot Chicken Caesar Salad Wraps

•July 5, 2015 • Leave a Comment

Originally posted on The 365 Dinner Project:



2 lbs boneless chicken thighs or breasts

2 cups chicken broth

1/2-1 cup Caesar dressing

1/2 cup shredded Parmesean

2 teaspoons Parsley

1/2 tsp ground pepper

2 cups shredded romaine

Caesar croutons


Cook chicken in chicken broth in slow cooker, covered, for 4-6 hours.

Remove chicken with a slotted spoon and shred. Drain broth from slow cooker (I strained and froze mine to use later) and return the chicken. Add dressing, cheese, parsley and pepper. Stir to coat. Cover and cook on high for 30 minutes.

Serve hot with lettuce on a tortilla with croutons and a sprinkling of cheese.

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(Not in Philly) Cheesesteaks

•July 5, 2015 • Leave a Comment

Originally posted on The 365 Dinner Project:

This is amazing!



4 hoagie rolls, sliced
1/2 green pepper, sliced
1 large white onion, cut in half and sliced thick
8 oz mushrooms, sliced
1.25-1.5 lbs steak (sliced thinly across the grain and then chopped roughly again so they are small pieces)
salt & pepper
3 1/2 Tbsp salted butter
8 slices of Provolone

Prepare 4 sheets of foil and slice the hoagie rolls and set aside. Preheat oven to 250 degrees.

Heat a non-stick skillet with 1 Tbsp butter on medium high heat. Add mushrooms and half of the onions and cook 5-8 minutes or until mushrooms are browned and onions are cooked down. Remove and place on a plate. Add 1/2 Tbsp of butter. Cook remaining onions and bell peppers for 5-8 minutes or until peppers start to brown and blister and the onions are cooked down. Set aside also.

Add 1 Tbsp butter. Season the…

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French Onion Chicken Noodle Casserole

•July 5, 2015 • Leave a Comment

Originally posted on The 365 Dinner Project:


  • 4 cups cooked chopped chicken
  • 2 cans cream of chicken soup
  • 16 oz container French Onion Dip
  • 1 cup cheddar cheese
  • 12 oz egg noodles
  • 1 cup crushed French fried onions

serves 8-10

Cook egg noodles according to package directions, drain.

Preheat oven to 350 degrees. Lightly spray a 9×13-inch pan with cooking spray.

Combine chicken, soup, dip, and cheeseimage:

. Stir in cooked egg noodles.

Pour mixture into prepared pan. Top with crushed french fried onions.

Bake for 25-30 minutes, until heated through.

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