No recipe; just cooked ziti, made a meat sauce and have CHEESE! 🧀🍅
Then I layered pasta, cheese [mozzarella(both fresh AND shredded), Parmigiano-Reggiano & ricotta] and sauce 🥫again with pasta, sauce and top with cheese.
Bake at 375° for …20 – 30 minutes 😉
*Note – it was so good that I don’t want to forget exactly what I did 🤭 cook seasoned ground beef, clear center in pan and add diced onion, then fresh minced garlic, sauté until softened. Add a jar of Prego basil & garlic tomato sauce, a can of Hunt’s tomato sauce, dried oregano, dried basil, salt & freshly ground mixed-color peppercorns, a good pinch of sugar, taste for seasoning adjustment. Cook ziti according to package directions. After straining, add enough sauce to pasta so that it’s not dry or too wet/saucy. Put sauce in bottom of oven dish, then half of pasta, top with fresh mozzarella, Shredded mozzarella, ricotta and Parmigiano Reggiano, a thin (? although meaty 😜) layer of sauce, the remaining mozzarella and parm. Bake at 350° for 20 minutes (in convection oven), could be up to 30 minutes depending on your oven. Let rest a few minutes before serving. Add more parm on servings, optional 🧀😁
Including how much we love orange, lime/lemon (make it work), garlic, onion, liquid smoke and seasonings in it 😋 👌 🍊🍈🍋🧄🧅 oh & pickled red onions on it 😊 we got a great deal on a big package with 3 pork roasts in it 🤷♀️
Extra pics…because I make this all the time 😉
Salt, fat, acid, heat 😋
I transferred it to regular slow cooker, then strained liquid into it. Although the Ninja Foodi contraption also has a slow cooker, I prefer, after pressure cooking it, serving it from other; it’s easier for family to reach into, for me to shred, etc..
I used leftover pork from previous post 😋 Follow a 5,5,5 rule. Oven on 300°. Spread chips on sheet pan, put in oven 5 minutes. Add some queso/cheese..5 minutes, then add pulled pork (chicken, beef or whatever cooked protein you want) & remaining cheese on…put in oven another 5 minutes. Top with whatever your preferences are; sour cream, crema, avocado, lime, Pico di galo, black olives, jalapeños, salsas… etc., etc…
Me and my daughter both use shredded pork part from Pulled Pork Nachos recipe by Demaris Phillips . I actually copied & pasted the recipe so you wouldn’t have to leave here, just to have it accidentally MESS UP! It’s one of those days 🙄 not gonna do it. However, I, unlike my daughter, RARELY follow recipes 😜 so in my house we’ve come to love juice from an orange squeezed in there 😋🍊 along with Goya Adobo Seasoning with bitter orange. I’ve even done a little squeeze of lime or lemon with the orange. 🍈🍋 since I (most of the time when cooking) pause and remind myself “salt, fat, acid, heat” … I realized there’s already vinegar in there…so I didn’t this time. TASTE throughout and you’ll be good.
WHAT ARE STREET TACOS? Street tacos are the smaller cousin of the hard-shelled taco, and it’s a staple in American kitchens. Though the hard-shelled taco does have plenty of fans, street-style tacos offer more variety. These soft tortillas are served from taco trucks and stands throughout North America. They can be filled with either pork, beef, shrimp, or fish and are commonly topped with cilantro, onions, and lime (often with an extra tortilla underneath for less mess). THAT’S what goes between your tortillas!
Heat cast iron skillet over high heat until hot.Add tomatillos to the skillet and roast until black charred spots appear. Use tongs to turn over.Lower heat to medium and add peppers, onion and garlic. Roast for about 5 minutes or until charred spots appear.Add chicken, charred tomatillos, peppers, onion, garlic, cumin and salt to pressure cooker.Lock pressure cooker lid in place and set steam vent to Sealing.Select Pressure Cook (Manual) and cook for 12 minutes on High pressure. Once the cooking cycle has completed allow pressure to release naturally, then set steam vent to Venting to quick-release remaining pressure. Transfer chicken to a plate, and set aside. Add cilantro to pressure cooker and using a hand blender, blend everything together in the pressure cooker. Press Sauté and bring the sauce in the pot to a simmer; cook until thickened, 3 to 5 minutes. Cut chicken into bite-size pieces and return chicken to the sauce.
Serve chicken over cauliflower rice, rice of your choice or in a tortilla, and top with cilantro, avocado and a lime wedge. – ms modify
Although I’ve used buttermilk marinade for many years (or plain yogurt), I decided to share the recipe at this link ⤵️ https://www.saltfatacidheat.com/buttermilkmarinated-roast-chicken ⬅️ mostly because I’ve always done the same roast chicken with potatoes, carrots and onions; this time I am doing the chicken with Brussel sprouts, butternut squash and onions. NEXT time (below) I’ll do the usual 😉 Okay…really…because I don’t measure, time, etc..so here’s a recipe that can be followed 🤣 Besides, I LIKE Samin Nosrat, whois a cook, teacher, and author of the James Beard Award-winning New York Times Bestseller ➡️ Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. As a matter of fact, I still pause when I’m cooking and note to myself “salt, fat, acid, heat❓️✔️“. Her Netflix documentary called “The Chef’s Table” is very good. Though I don’t recommend Netflix, I do recommend looking for that show 😉🤷♀️
I will add too…that I couldn’t resist the fresh, just-picked Minneolaoranges in front of me! SoI alsoadded juice from one of those oranges to the marinade AND a couple/3 slices with chicken in oven 😜 it turned out as good as I expected 😋 🍊 citrus & herbsoptional 🍋🍈
Season chicken tenders with salt, pepper & garlic powder, dredge in mixture of arrowroot flour, crushed (pulverized) corn flakes, grated parmigiano reggiano, salt, pepper & garlic powder. Fry in a couple big tablespoons of coconut oil on med/high approximately 3 minutes per side or when thermometer reaches 165°, place on paper towel lined plate, lightly salt & serve. Fresh salad always goes good with this 😉 🥗 🐔🥔 & I made baked potatoes. I’m cutting back on carbs & sugar…but my entire family is not.
Cut acorn squash in half, clean seeds & stringy parts with spoon, drizzle open side with olive oil (or other healthy oil), season w/S&P, place face down on baking sheet, bake at 400° for 20 to 40 minutes depending on size of squash; when tender by poke with a fork, a squeeze. While in oven sauté diced onion, bell pepper (celery would be good, I didn’t have any, but I did have celery salt ), 4/5 GARLIC cloves minced; add ground meat to pan, brown, breaking up with wooden spoon while cooking, SEASON. My memory… Salt, pepper, garlic powder, paprika, dash of sage, celery salt (seasoning to preferences; we love garlic!); TASTE throughout. Add chopped/diced apple, stir & cook until apple is tender, add ricedcauliflower (all I had on hand was a cauliflower & sweet potato mix), cook another 5 minutes, stir in chopped green onion & parsley (or other fresh herbs if you don’t have any, use dried…like rosemary, thyme or Herbes De Provence or a favorite of mine ➡️ za’atar) Remove squash from oven & flip over. Allow ingredients to cool enough to handle. Of course I didn’t & stuff each squash with meat mixture, topping off with parm (other shredded cheese that you prefer; mozzarella, Italian cheese, or crumbled Cotija Cheese, pepper jack) …. & sprinkle with fresh scallion/green onion & parsley. Bake at 400° until cheese is melted.
There are so many options, like if not on a diet…obviously rice, or a certain style/theme e.g. Italian, Latin, Moroccan, Southern, etc…ground pork rinds would make a good substitute in place of breadcrumbs…either in mix or on top. As a matter of fact…next time I’m going to try a breadcrumb substitute of ‘arrowroot flour, grated parm & ground pork rinds w/seasoning’, I didn’t have it this time. 😋