Basically taught myself once I was the stay at home dad and in charge of meals. Looked up recipes online of stuff me and the family like, tried them out, found what worked and what didn’t. Cooking’s like art. Baking, on the other hand, is chemistry.https://twitter.com/09mshatraw/status/1221977446003679232 …
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En réponse à @ChrisWarcraft
Any easy (and by easy I mean "considers toast advanced cuisine") recipes you like?
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En réponse à @09mshatraw @ChrisWarcraft
I realize you asked Chris - but salsa chicken. 1. Place chicken thighs in slow cooker 2. Cover to preference with a salsa of your choice. 3. Set to 3-4 hours hi or 6-8 hours low. 4. Shred and serve over rice, in tacos or however you please.
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En réponse à @StanwoodDolph @09mshatraw
I do shredded chicken for enchiladas in a very similar way. Bed of chopped onion, jalapeño, tomato, chicken breasts on top seasoned with salt pepper garlic and chicken bouillon, cook on low for 6 hours It’s basically all the basic salsa ingredients just not combined yet
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No extra liquid added? is the liquid from the chicken and tomatoes enough to dissolve the bouillon cube?
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I use bouillon powder, it’s a brown bottle in Spanish with a chicken on it and a green cap
Le chargement semble prendre du temps.
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