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Trader Joe's outside in Baton Rouge
Trader Joe’s Friday

Last week, I made it a Trader Joe’s Friday. Take a ride with me.

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Hello again, Dear readers:

I know, it’s been a minute, but I do have an adventure to tell you about, plus a couple of other news items that have surprised the heck out of me.

Saturday was a Tractor Supply visit for pet supplies. It was also an adoption day, and I almost brought home a new kitty:

Grey kitten in kennel

Such a sweet little kitten.

There’s nothing wrong with the old ones. But I knew what kind of trouble I’d face if I did. Make no mistake—this Catmandu kitty was $22 to adopt. But I just knew it would be bad for that beautiful little furball if I did. The poor thing wouldn’t stand a chance around Tab E. Cat and Tiger Cat. I hate leaving this one behind but I did.

Let’s get started.

Two News Items

These two news items come from Fast Company, a tech magazine that I follow on LinkedIn.

For a few years now, you’ve probably seen those commercials for company called Daily Harvest. This company aims its advertising at millennials who want to eat better and easier. From what I’ve seen, it’s frozen vegetarian food as different forms of meals that make it convenient and easy to eat healthier. At least, that’s how they’re advertising their products. They’re not cheap, either—each meal runs between $6 and $10, for one. They also have some coffee pods that come in two to a package.

The Daily Harvest Debacle

Back in June, the magazine reported on a story about Daily Harvest’s lentil and leek crumbles that made quite a few people very sick. Although these people were young and healthy, nearly 400 of them became ill from this meat-substitute blend. The problem was an ingredient called “tara flour” added as a plant-based protein. Tara flour is rarely used in the US and was not tested for safety before this product was rolled out.

The FDA has not yet evaluated tara flour to be “generally recognized as safe,” or GRAS, but it’s not used much here, either. It only became available in the last year or so. Most of the people sickened by this product developed gallbladder and liver problems. Of those, 133 went to the hospital for surgical procedures, with 25 of those being gallbladder removal. The company promises to do better, but lawsuits could bankrupt the company. They’re working with the FDA, and the crumbles have been recalled. We’ll see how this plays out. Their products are available in some grocery stores, but not in my area.

If you see a food product with “tara flour” in its ingredient list, drop it. There is also something called “tara gum” that’s used as a thickener, but apparently it’s not the same thing.

Beyond Impossible Meat

The second article is about the imminent demise of the plant-based meat industry–again. These reports have happened a few times, claiming that this fake meat is on its way out, but they’re still around and haven’t gone yet.

Honestly, who’s buying this stuff? I see it in the grocery stores all the time, but I don’t see anybody buying any. That may be different in a place like Houston, Dallas, New York, or anywhere in California. But the truth is, much of America is not eating plant-based meat. If they do, it’s once and they realize why real meat is better. There’s plenty of it available, but nobody’s buying it up like ground beef.

Because I even found some in Dirt Cheap this weekend:

Boxes of Beyond Meat Snacks

When they’re here, they’re at the last stop

The ingredient list:

Beyond Meat ingredient list

That’s intended to replace meat. Seriously? No. That’s a lot of processing to make it look and taste something like meat. I’m sure Spam tastes better.

It’s like that picture that emerged during Hurricane Harvey of an HEB refrigerated case, that was emptied of everything but the soy-based vegetarian food products. No self-respecting Texan is going to eat tofu or fake meat, even in an emergency. Looks like there was more anticipation than actual demand for alt-meat, and the industry isn’t as strong as the cattle industry.

Do you know why it’s called “Impossible?” Because it’s impossible to get normal people to eat that stuff. Bonus: alt-meat is not healthier than meat. The article goes on about “planet friendly,” “saving the planet,” and “climate change,” showing its intentional bias. Even though there are some folks who buy the stuff, alt-meat isn’t universally wanted. I don’t know anyone who wants it, either.

Aldi, Aldi, Everywhere!

I only just discovered that Germany-based grocer Aldi has bought one of the south’s stalwart stores, Winn-Dixie. No kidding—they just remodeled ours in the last year, and now they may change it over to Aldi.

Honest—somehow, I did not get this news, our friend MY told us in a phone conversation last week. How did BF know about this but not say anything to me? I thought she was kidding when she told us, but she wasn’t.

The modern world comes to rural Louisiana, whether they want it or not. No word on how many stores will stay branded as Winn-Dixie and how many will change to Aldi. But Aldi’s stores are much smaller than the average Winn-Dixie, so they’ll make those decisions once the merger is complete.

We got a letter just today from our local Winn-Dixie informing us that our local Winn-Dixie pharmacy closed last week. I hadn’t heard about that part either. Aldi doesn’t do pharmacy, and its core competency is grocery, so the pharmacy component wasn’t part of the deal. Now, Winn-Dixie is transferring everything to CVS and Walgreens and closing their pharmacies ahead of the merger. Here, the transfers are to the local Walgreens. The Hammond Winn-Dixie has a CVS nearby.

I did notice some conversation in the pharmacy area when I was shopping there last week but didn’t think too much of it. So, in the store that was only renovated a few months ago, there will be an empty space where the pharmacy was. Wonder what they’ll do with it once it’s all cleared out.

Bankruptcy Relief

Southeastern Grocers is thankful since they’ve been limping along for many years now and remarkably close to bankruptcy. I haven’t seen too much on the topic, although it was just a quick search that yielded articles that said much the same thing.

This may also impact Rouses, Louisiana’s “premier” grocery chain. It’s the closest thing you’ll find to HEB this side of the Sabine. If Aldi does move into Hammond, there will be some VERY serious competition.

Of course, in a text message later, MY responded, “How about you work on getting us an HEB?” Well, I’ll see what I can do, but they tried it once in Lake Charles. The gent in the Texas Welcome Center in Orange said, “There was some kind of Louisiana regulation and they had to close.” There’s always some kind of Louisiana regulation to bungle up anything. That’s why there’s no Buc-ee’s here, and there likely won’t be, even though it was announced a few years ago.

Maybe Trader Joe’s will make the trip up this way next. New Orleans has one, and so does Memphis, TN, which also has an IKEA. Hammond would be a great place for Trader Joe’s, especially with Southeastern Louisiana University around. I sent them an email suggesting Hammond, and the autoresponder message I got back said:

Thank you for your interest in a Trader Joe’s store – it matters to us. We’ve received your request and will share it with our real estate team for consideration.

 If you have other comments or questions you’d like addressed, please submit them through our general feedback form at: https://www.traderjoes.com/home/contact-us

Thank you.

But folks in Mandeville and Covington have been wanting and praying for a Trader Joe’s there for years. Not happening, and I know that from the company directly.

My Trader Joe’s Friday

Last week, I decided I wanted to go to Trader Joe’s in Baton Rouge. See, They’ve got new fall and pumpkin stuff all over the place, and I was out to get some to bring back.

I found out that they have a new pumpkin body butter that I wanted to try. BF, on the other hand, did not want me to go anywhere near anything that smelled like pumpkin or pumpkin spice, But he was not going to stop me.

Unfortunately, I didn’t get any pumpkin body butter, because they sold it all on the first day. Like the Brazil Nut Body Butter that BF really likes, there’s plenty of it available on eBay and Amazon—for a premium price. That’s what happens when you put a Trader Joe’s near LSU. Fortunately, I did score some of the pumpkin body scrub.

Trader Joe's Pumpkin Body Scrub

If you score some, you’ll definitely enjoy it

It smells nice and warm, and I must hide it, so BF doesn’t throw it away.

I put the pumpkin spice gluten-free bagels into the freezer right away, too.

Gluten Free baked goods

Gluten-free!

I had one already, toasted with butter, and it was pretty darn good. The canned pumpkin will go into the pantry for Iced Pumpkin Spiced Lattes and homemade dog treats.

Non-pumpkin purchases included two packages of Texas Tamales:

Because they are less than Rouse’s. And one of these little totes, with a full-sized nylon grocery bag inside.

Tiny Trader Joe's shopping bags

Aren’t they cute?

Keep it in your bag, car, or pocket, and you’ll have a reusable shopping bag handy. The small tote is good for keeping small items corralled like loose change.

The Store Visit

I saw lots of pumpkins:

Pumkins in front of Trader Joe's

Look at them all!

And these new bags for fall:

Racks of yellow cold bags from Trader Joe's

I didn’t get one, maybe next time.

This nice lady was sampling:

Sampling lady named India

This nice lady’s name is India, and she was sampling some lovely granola and yogurt.

Plus a wide range of new and familiar delicious things:

And this:

Salted Maple Ice Cream

I wanted to but it would not have lasted the trip home in the heat.

The samosas next to them are probably pretty good, but you know what would happen if I brought a box home? “She’s tryin’ ta kill me!” Same with this one:

Danish Pumpkin Caramel Kringle

Interesting, no?

Delicata Squash:

Delicata squash at Trader Joe's

He won’t eat that, either.

I bought a small one and will put it in the air fryer. I saw DaniMade Kitchen do that the other day on Instagram, and it’s really simple. Slice off the ends, then in half lengthwise, don’t peel, remove the seeds, slice into half-rounds, toss with olive oil, salt, and pepper (or whatever seasoning you like), and air fry at 400F for 10 minutes, or 20 minutes in the oven. Dani also adds a fresh herb like thyme into the mix. Yeah, that’s for me when BF is not home.

BF won’t eat anything remotely related to pumpkin, like this:

Pumpkin Spice bars at Trader Joe's

That would not go over well. Next to his strawberry bars.

Or this:

Cinnamon roll & Blondie Bars at Trader Joe's

Even though they’re not pumpkin

I did pick up a box of this tea last time I was there but haven’t opened it yet:

Trader Joe's English Breakfast Tea

They may be unwrapped, too.

I hope it’s as good as HEB’s English Breakfast Tea.

The Frozen Foods

In addition to our favorite Texas Tamales, Trader Joe’s has some other interesting frozen foods in their cases:

Frozen Foods at Trader Joe's

Pumpkin ice cream, and waffles? Sounds good but no for BF.

Don’t forget the scones and cheesecake:

At least Trader Joe’s appreciates Hatch chiles:

Hatch chile salsa at Trader Joe's

Hatch chile salsa and frozen tacos–perfect!

Gluten-free pie shells? I almost bought some.

Gluten free pie shells at Trader Joe's

This could be the start of something delicious!

One day I’ll try this, too, if it’s gluten-free.

Trader Joe's Mandarin Chicken

A fan favorite, but we’ve never had it.

Still, BF doesn’t mind that I go, and says the same thing: “It’s just a grocery store.”

Trader Joe’s List

If you’re not familiar with Instagram, there are several bloggers and brands that hang out there. The main reason I got on Instagram was to follow. Jen Fisher of Keto in the City, Mimi G, and a couple of others I like. I also follow multiple brands on Instagram, and as you know, I’ve won twice this year from Instagram giveaways.

Another blogger that I discovered is a lady named Natasha Fisher who has a blog and an Instagram channel called Trader Joe’s List. She lives in California and has a Trader Joe’s nearby. So once a week, and sometimes more, she goes to Trader Joe’s, does some grocery shopping, and then does a video about what she bought. She does the videos in her own kitchen.

Natasha and her partner Simon recently went to Phoenix for a few weeks for his job, so she just took her Trader Joe’s trip there. They stayed in an Airbnb, she was still cooking like she was at home.

I try to catch Natasha’s videos whenever she posts a new one. Sometimes she even does them live, but I don’t always catch those. But she talks about a lot of different TJ’s things in the videos that I’m interested in trying. Natasha is not affiliated with Trader Joe’s, she’s simply a happy shopper with a blog.

It was Natasha’s video that showed me the Pumpkin Body Butter that I wanted to try. Oh, well. At least I got the Brazil Nut Body Butter before it sold out.

Making My Own Video

On the way back from Baton Rouge, I got the idea to make my own video, just like Natasha’s. I’m not trying to compete or “steal her thunder,” of course. It was just for fun. I did mine in one take and uploaded it to Instagram. But for those of you not on Instagram, I uploaded it to YouTube so you can see it there.

If you watch it, please do not expect my video to be as good as Natasha’s. I’m not a professional and the intent was just to have a little fun on my own. BF is not in the video but does get a few mentions. (If you listen close you can hear the TV blaring in the other room because he couldn’t help himself.) But if you like Trader Joe’s, I highly suggest checking out her website. If you’re on Instagram, follow Natasha so you can see her videos in your feed when she posts them.

Next Up: Aldi

The littlest grocery store has done very well in recent months because of their well-priced basic offerings. So, it’s no wonder that they keep expanding, especially in the South.

I’m planning to visit the Aldi in McComb, Mississippi this week to do a little stocking up (and to get out of the house for a while.) BF doesn’t mind, since I’m not doing anything wrong, and he likes many of the new things I bring home. Unless, of course, they’re pumpkin-spiced. I try to bring back nice things that he wouldn’t ordinarily buy or something that wouldn’t ordinarily cross his path. He’s still a fan of Jammie Dodgers.

I’ve got one recipe to try out for an upcoming blog post, and hopefully, it will be worth the wait. Until then. . . .

Happy Dining!

 

Front cover of Easy Dirty Keto book by Emilie Bailey
Cookbook Review: Easy Dirty Keto

Easy Dirty Keto is the latest cookbook by Emilie Bailey. Today I’ll review it and tell you why it’s a good book to have in your collection, whether or not you eat keto.

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Hello, again, Dear Readers:

Apologies for my tardiness, it’s been a busy few weeks. We watched as Hurricane Ian went through Florida doing pretty much the same thing Hurricane Ida did in Louisiana last year. One of my project managers lives right in the strike zone, and she finally got power and Internet back a few days ago. Don’t we know about that! 

Others have checked in from the area on social media. Keep these folks in your thoughts and prayers, although I think the good Governor DeSantis has everything well in hand. We’ve been through it, and we know some folks who are still not back in their homes more than a year later. Everything moves VERY slowly here, but Florida’s working it.

We’ve had a few lovely cool fronts come through, and another brief one graces Texas and Louisiana tomorrow. There’s been scant rain for over a month. Autumn came early this year, and we’re thankful. I can open the windows some days and clear the air (especially after BF has been cooking.)

As promised, I’ve got a delicious new cookbook to tell you about, and five delicious recipes you can enjoy this week.

Get Ready For Dirty Keto

Are you looking for new and delicious keto recipes or just delicious food that’s easy to make? Well, aren’t we all? Today I’ll tell you all about the newest—and possibly final—book from The Texas Granola Girl, Emilie Bailey. This book covers both bases.

Front cover of Easy Dirty Keto book by Emilie Bailey

The book.

Let me say at the outset that I was fortunate to get a review copy of Easy Dirty Keto before its release on August 25th. Thank you, Emilie! (I feel special when that happens.) I’ve already left a five-star review on Amazon, because, well it deserves five stars, in my opinion. But that’s because the food is good.

Honestly, if the recipes weren’t any good, I wouldn’t be writing an entire blog post—it would be a short “news item” with my polite opinion. But this is Emilie, and the food is really, really, good—as usual.

Let’s get cooking.

What Is Dirty Keto?

No, it’s not something you get into trouble for, should be embarrassed about, or risk arrest. Nothing like that. It’s a form of keto that stays within the parameters but isn’t exact.

There are two types of keto:

  • Clean keto, where you eat “clean,” no processed foods, artificial sweeteners, and the like
  • Dirty keto, where the rules are a little looser, but still help you meet macros and stay in ketosis

Ingredients like these might be considered “dirty keto”:

Remember that this is non-dairy. Definitely dirty keto but I haven’t tried it myself.

 

Walmart’s own version and I haven’t tried this one either.

Or this one:

I haven’t tried this one yet, but will one day.

And if you wanted to classify my keto, it would be called “filthy dirty keto.” Because I can’t say I eat keto every day—especially when BF makes jambalaya or one of his other “specialties.”

The rule is to stay in ketosis. I can’t say I’ve ever checked that. Still, dirty keto isn’t as strict, and the variety of foods is wider because you can include some things that you wouldn’t under “clean keto.” You’ll see what I mean in the recipes.

Many people find clean keto to be difficult to sustain, or they just get bored with the same types of foods. With dirty keto, there’s a little more to enjoy that’s still “keto.” Emilie explains in the intro–she’s busy, like most people, and needed to loosen the rules a bit. One example is the sugar-free version of Cool Whip.

I’ve tried these five recipes myself and give my opinion on each. (Spoiler alert: they’re delicious!) I’ll be trying more of them in the future, and I may include them in a future blog post. So, here they are for your information and enjoyment.

Chorizo and Spaghetti Squash, Page 125

Let me say right up front that this is the recipe I really wanted to make first but had to wait until BF wasn’t home. I don’t want to listen to the retching.

It’s simple and straightforward. You might not believe it was really keto. The setup:

Ingredients

Just a few ingredients for this one.

 

First, start with the spaghetti squash:

Spaghetti squash with ends cut off an standing on end

This makes cutting easier.

Cut in half and scrape out the seeds:

Scraping seeds out of the spaghetti squash

Right into the trash, or elsewhere if you plan to save the seeds. One of these days I’ll do just that.

They should look like this:

Spaghetti Squash cut in half

Just like this.

Put them face down onto a microwave-safe plate and cook on high for ten minutes, until it’s fork-tender.

Spaghetti squash halves in microwave

Just like that.

When it’s done, it looks like this:

Bowl of cooked spaghetti squash

This is tasty all on its own

While that’s cooking, measure out your spices and things:

Measured ingredients in cups

Easy!

Then remove the chorizo from the casings and add it to the pan.

Chorizo in casing

Just like browning ground meat.

You won’t need oil, because the chorizo gives off plenty once it starts cooking. Remember, it’s a highly seasoned pork sausage.

Browning chorizo in a large stainless steel pan

Doesn’t take long.

Once the chorizo is cooked, add in the pico de gallo:

Adding salsa to the pan

It’s salsa, but I’ll explain in a minute.

Mix that around, then add the salt and the spaghetti squash:

Salt and spaghetti squash added into pan

Just like that

Toss that all around to distribute:

Tossing spaghetti squash into mixture

Just like that.

Then sprinkle the half-cup cheese on top:

Sprinkling cheese on top of pan

Just like that.

And dinner is ready!

It takes about 30 minutes or so, but it’s really fast and easy. If you want, you can cook the spaghetti squash ahead of time (keep reading), refrigerate it, and add it to the pan when the chorizo is cooked. If the spaghetti squash is cold, you may need a few more minutes to let it reheat in the pan before topping it with the cheese.

When I finished, I posted this picture on Instagram:

Chorizo spaghetti squash toss in a bowl with a Splayd

Dinner!

And I tagged Emilie. She saw it and responded that it was one of her favorite recipes from this book. Well, yeah! But really—chorizo. Do we need anything else?

What I Did Wrong

I bet you weren’t expecting to read that. Let me explain.

The recipe was made according to Emilie’s directions. But because we were on a rushed trip to Winn-Dixie, two things were different:

  • I bought salsa, not pico de gallo because that’s what I could find quickly
  • I also couldn’t find the queso fresco quickly so I relied on the Cotija cheese I had in the freezer

Guess what? Both were wrong for this recipe—but it was still delicious!

The salsa I bought:

 

 

 

 

 

 

 

 

 

And the magic secret ingredient:

Ingredients of salsa including sugar

See it?

That’s right, sugar. They call it “cane sugar” so they can show that it’s “natural,” and not from high fructose corn syrup. It’s still sugar, though, and it matters if you’re a diabetic watching sugar or you’re just trying to cut down or eliminate your sugar consumption.

The Cotija cheese is tasty but has a stronger taste, similar to Manchego, but not as potent as Feta. Just not the same as Queso Fresco, which has a salty, mild taste. I love Queso Fresco, and BF won’t touch it, so it doesn’t last long when I buy some. Fortunately, the recipe only calls for a half-cup of cheese as a topping, so it doesn’t overwhelm. I was looking forward to the milder cheese taste.

A subsequent trip revealed that our local Winn-Dixie simply doesn’t carry Queso Fresco, but Walmart does, along with pico de gallo. Good thing, because there’s suddenly a lot more Spanish spoken in Walmart here than before. No kidding.

Because BF was gone on a recent weekend, I made it again with the “right” ingredients. (He still won’t touch it.) I made my own chorizo because I didn’t have any but did have ground pork in the freezer. Really good both ways, but I’ll stick with the recipe next time.

Here’s the printable recipe:

Chorizo & Spaghetti Squash Toss in Large pan on stove

Chorizo & Spaghetti Squash Toss

Amy
From Easy Dirty Keto by Emilie Bailey, Page 125 (c. 2022)
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4

Ingredients
  

  • 1 medium spaghetti squash, about 2½ to 3 pounds, or four cups cooked spaghetti squash
  • 1 pound Mexican chorizo, casings removed
  • 1 cup pico de gallo
  • ½ tsp Kosher salt
  • ½ cup Queso Fresco (fresh Mexican crumbling cheese)

Instructions
 

  • Carefully cut the ends off the squash, then slice it in half lengthwise. Remove the seeds, then place the squash halves cut side down on a microwave-safe plate. Microwave on high for ten minutes, or until the squash is soft and fork-tender.
  • While the squash is cooking, preheat a large skillet over medium-high heat and add the chorizo to the skillet. Break apart the chorizo with a spoon and cook until lightly browned, about 5 to 7 minutes. Add the pico de gallo and cook for another 2 to 3 minutes, until the onions begin to soften.
  • When the squash is cool enough to handle, remove the strands with a fork, and add them to the skillet. Season with the salt, and toss with the chorizo mixture until warmed through.
  • Remove the skillet from the heat, top the mixture with queso fresco, and serve.

I have updated the chorizo blog post with a printable recipe for that, too.

Notes About Spaghetti Squash

Emilie calls for microwaving the spaghetti squash here. And for this recipe, it works great. But there are other ways to cook this wonderful vegetable if you like it and want to make it for something else.

It’s low-carb and keto and tastes good when cooked correctly. It’s an ideal substitute for wheat-flour spaghetti, and tasty with any kind of spaghetti sauce. But of course, it’s called “squash,” and that puts BF right off eating any. His comment, “I’ll try anything you make” is rendered null and void when anything contains the word or ingredient “squash.”

My first encounter was some 20 years ago with one of Suzanne Somers’s many low-carb cookbooks. Her recipes called for the same prep: cut in half and remove the seeds. But then the recipe called for:

  • Rubbing both cut sides with olive oil
  • Putting them cut side down on a sheet pan
  • Roasting in a 350F oven for an hour

You must wait for the squash to cool before handling it. Or use a thick potholder to hold the halves and scrape out the stringy flesh into a bowl. I can roast a smaller one in the countertop oven easily.

I think the recipe I tried first called for a little salt and pepper with a pat of butter, which is probably my favorite way to eat this squash. If you’re not going to use it or eat it immediately, just put it into a dish and refrigerate it until you’re ready.

Slow Cooking Spaghetti Squash

Another way I found to cook spaghetti squash is in the slow cooker. No kidding, you can totally put your spaghetti squash into your slow cooker—whole—and let it cook on “low” while you’re at work or doing other things. You must poke it with a fork in a few places like a potato, but it cooks up nicely. It’s hot, of course, so be careful cutting it open and scraping out the seeds.

Why would you do that if this recipe calls for microwaving? It’s your choice, really. You can also use the countertop oven to cook one in advance if you wanted. But using the slow cooker also means it’s hands-off and ready when you are, although it does come out softer this way. Again, use immediately or refrigerate.

If you’re making this dish on a busy weeknight, the ready-to-use spaghetti squash can make it a little easier.

However you cook this, it’s delicious in a fantastic Tex-Mex sort of way.

Barbecue Glazed Chicken Tenders, Page 95

This is so easy and tasty with just a few ingredients. Here’s the recipe:

Barbecue Glazed Chicken Tenders

From Dirty Easy Keto, Emilie Bailey, Page 95
Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • ½ cup Sugar-free barbecue sauce
  • ¼ cup Sugar-free peach jam I couldn't find peach, but apricot worked well here.
  • tbsp Sugar-free barbecue rub or seasoning
  • 1 pound chicken tenders

Instructions
 

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper and set it aside.
  • In a bowl, stir together the barbecue sauce, peach jam, and seasoning. Reserve three tablespoons of this mixture for later.
  • Dip each chicken tender in the sauce mixture and place it on the prepared baking sheet. Place the tenders in the oven and cook for about 20 minutes, or until the internal temperature of the chicken reaches 165°F. Base the tenders with the reserved sauce and bake for another 5 minutes.
  • Serve as desired or store in an airtight container in the refrigerator for up to 4 days.
Keyword keto, low carb

The setup:

Ingredients for barbecue chicken tenders

Again, you don’t need much, and the salt was just sitting there for some reason.

See that sugar-free apricot jam over there? It’s supposed to be peach, but that’s all I could get in Winn-Dixie. It’s close, so I bought some, and it worked just fine. On sale, 2 for $6, with a jar of red raspberry. Because let’s face it, all you need is a spoon, and you have an instant keto dessert.

So. . . .

Preheat the oven to 400F, then line a sheet pan with parchment. I measured out the barbecue sauce in a measuring cup and then kept using it because it was just easier for mixing.

 

Mix the barbecue sauce, jam, and either some BBQ rub or other seasoning. I used a seasoned salt mix I like to make from another book.

One

Two

Mix well

Done!

And take out three tablespoons for later. I can’t find that picture, though. But it gets easier from here.

Barbecue sauce in measuring cup

And you have just enough.

Dip the chicken tenders into the remaining mixture, just like you were breading them:

chicken dipped in sauce

This worked for me really well.

Drop onto the baking sheet:

Then bake it at 400F for about twenty minutes.

Once done, brush with the reserved sauce and give it another five minutes or so.

So what should you serve this with?

Balsamic Brussels Sprouts, Page 64

Make this while the chicken is in the oven. I started heating the oil first, took care of the chicken, then went on to make this one.

And if I’d read the directions ahead of time, I would have passed. Why? You’re FRYING them in hot oil on the stove. I’m not saying it’s not tasty—it is. However, I quit frying back in the ’80s, I think. Big mess, dangerous, and all that.

But. . .these little babies are SO GOOD!!!! So if you’re up to it, and you can do it safely, I highly suggest making this recipe—as is.

I can see Aunt Kathy in Texas reading this and saying to herself, “Frying? Yeah, right.” Well, here’s how it went.

The setup

Admittedly, I didn’t realize I’d need so much oil. And the big chili pot I was planning to use would have required several bottles of olive oil, so I used the smaller, 3-quart Dutch oven. Lucky me, I bought it years ago and I’m very happy I did because it’s super handy. I also didn’t have a lot of olive oil, so I used coconut oil with some olive oil, which worked just fine.

Before I started with the chicken, I put the oil in the pot and put the thermometer in with it:

This becomes bubbling hot oil, so be extra careful

You can’t see it in the picture because the inside is so faded, but 400 degrees is at the top.

I bought pre-washed Brussels sprouts, so that was a good thing:

No prep work here

I dropped them into the very hot oil slowly and carefully, half the bag at a time.

Don’t rush this!

And this happened:

They’re frying!

Use your “splatter screen,” not the pot lid, because condensation will drip water back into the hot oil and cause popping and splattering. No.

Saves a lot of mess too

Let them cook for 3 to 5 minutes, the book says. I think the second batch cooked a bit longer, maybe 6 minutes, and they came out a little better.

When you take them out of the oil, put them on a sheet pan lined with paper toweling:

Repeat with a second batch if you need to.

After the frying is completed, sprinkle on a bit of salt:

Not too much

Transfer to your serving dish and sprinkle on a quarter-cup of Parmesan cheese:

A bit more salt:

Then drizzle over the tablespoon of the balsamic reduction:

 

If the chicken isn’t ready, keep this dish warm until it is. But the chicken should be about ready by this time. I stuck the dish into the toaster oven to keep it warm until the chicken was done.

Perfect!

This is a seriously good keto dinner:

Dinner is served!

I admit I was just going to use my default keto recipe, cauliflower rice. And it wouldn’t be bad, either. But Emilie suggests this recipe as an accompaniment, so I made it. I’m glad I did, frying mess and all.

This balsamic reduction is a syrupy condiment based on balsamic vinegar.

Find it with the fancy vinegars

It’s not totally keto, but then, you don’t need much to add a really nice extra touch of sweetness to any dish.

Here’s the printable recipe:

Carmelized Brussels Sprouts with Balsamic Glaze

Carmelized Brussels Sprouts with Balsamic Glaze

Amy
From Easy Dirty Keto by Emilie Bailey, page 64 (c. 2022)
Prep Time 5 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • Olive oil, for frying I used olive and coconut because I was nearly out of olive
  • 1 pound prewashed fresh Brussels sprouts, cut in half, dry, and at room temperature
  • ½ teaspoon kosher salt, divided
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon Balsamic glaze

Instructions
 

  • Line a baking sheet with a layer of paper towels for draining. Into a Dutch oven, pour about 1½ inches of oil and heat the oil to 400°F over medium heat.
  • Put half the Brussels sprouts and any leaves that have fallen off into the hot oil. Turn the heat up to medium-high and cook for 3 to 5 minutes, stirring them often until they are dark golden brown and crisp. Remove with a slotted spoon to the prepared baking sheet to drain. Immediately season with ¼ teaspoon of salt.
  • Bring the oil back up to temperature, add the remaining Brussels sprouts to the oil and repeat step 2.
  • Place the crispy sprouts on a serving plate, sprinkle with the Parmesan cheese, and drizzle with the balsamic glaze. Serve immediately.
  • NOTE: Emilie says that to ensure that the sprouts come out crispy, and to reduce any splattering, make sure that they are dry and at room temperature prior to frying. Don't use frozen sprouts, since they have much more moisture. Use a screen to control the splattering but don't use a lid, which will make the splattering worse.
Keyword dirty keto, keto, low carb

Guess what? I made this dinner again, this time for BF, along with the Mint Chocolate Chip Ice Cream Whip (keep reading) a couple of weeks ago. I managed to find sugar-free peach preserves, too. He was looking forward to trying this menu and really enjoyed his dinner with dessert. So we have one more “acceptable” keto dinner for BF, thanks to Emilie’s great recipes. We’ll definitely be having this again sometime.

Boogie Cheeseburger Skillet, Page 117

What led me to try this, knowing BF wouldn’t eat it? Well, there’s a lot he doesn’t eat, so there’s that. A couple of other things, too:

  • A lady I’ve known for a long time in nearby Albany calls everyone “Boogie” as a term of endearment. So naturally, the title caught my attention.
  • One recipe called for chipotle mayo, but I wondered where I would find it here. I mean, soy sauce is considered “international food” in our local stores. Walking through our newly renovated Winn-Dixie, I found not only the chipotle mayo, but it was also on sale, so I bought a bottle. It is SO GOOD! Then I went back and found the recipe in the digital book. Warning: it’s got a strong bite. So if peppery is not something you’d like, Emilie says to substitute regular mayo in the sauce and the milder Monterey Jack cheese for the topping.
  • And one recipe called for a poblano pepper, which happened to be growing outside in the paint bucket garden. It was the same recipe, so that was my chance to use it in a recipe before it went bad. I’ve got a couple more growing this late in the year, but I can get poblanos in both Winn-Dixie and Walmart, too.

Then it was a matter of getting a few more ingredients and cooking it.

The Setup

Yes, this is sugar-free ketchup by the same company that makes our favorite barbecue sauce.

Real sugar-free ketchup, and it’s good, too.

Start by preheating the oven to 400F, mix up your mayo, ketchup, and Worcestershire sauce, and set aside.

Just like that.

If you haven’t chopped anything yet, let me give you a tip: wear gloves for nearly any type of pepper but bells:

My prized poblano

You’ll seed it and cut it into two-inch strips:

 

That’s where the majority of the heat is, the seeds and ribs.

You’ll need a large, oven-safe skillet for this. A cast-iron skillet or stainless one like mine is perfect. Melt the butter, then add the chopped onion and Poblano pepper. Cook for 7 to 8 minutes, stirring often until the onion is translucent and starts to carmelize.

Remove this from the pan and set it aside. Now start with the ground beef, along with the salt, pepper and garlic powder:

You’re halfway there!

Brown it up really nicely, and break it up into small pieces, which will take about ten minutes:

Then add the requisite cauliflower rice:

The magic ingredient–cauliflower rice! You knew this was coming, right?

Cook until the cauli-rice is no longer frozen, just a few minutes. Then add the onion and pepper back into the pan and stir:

Take the pan off the heat, and stir in about two-thirds of the mayo mixture we made first:

Sprinkle with the cheese:

Put the pan into the oven for five to seven minutes:

The pizza pan on the bottom rack is not needed for this recipe. It just stays in there for storage. There’s no place else to put it, so if we need the bottom rack, we just remove it and put it elsewhere until we’re done.

Done!

Drizzle the reserved sauce on top and dig in.

No, BF wouldn’t eat this either, he told me at the outset. I’ll make it again when he’s working late or I decide he can have his favorite frozen pizza for dinner.

Here’s the printable recipe:

Boogie cheeseburger skillet with Syllabub dessert

Boogie Cheeseburger Skillet

Amy
From Easy Dirty Keto by Emilie Bailey, page 117 (c. 2022). If you like fancy burgers, this one will hit the spot.
Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4 servings

Ingredients
  

  • ½ cup chipotle mayonnaise, plus more for serving You can use plain mayo here if you can't find chipotle mayo or prefer less or no spice
  • 2 tbsp sugar-free ketchup
  • 1 tbsp Worcestershire sauce
  • 2 tbsp butter
  • ½ onion, cut into ¼" wedges
  • 1 poblano pepper
  • 1 pound ground beef
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • ½ tsp garlic powder
  • 1 12-ounce bag frozen cauliflower rice
  • 1 cup shredded Pepper Jack cheese If you'd like to cut down on the spiciness, use Monterrey Jack instead

Instructions
 

  • Preheat the oven to 400°F.
  • In a small bowl, stir together the mayonnaise,ketchup, and Worchestershire sauce and set aside.
  • Heat a large oven-safe skillet over medium-high heat. Melt the butter, then add onion and pepper; cook for 7 to 8 minutes, stirring often, until the onion is translucent and beginning to carmelize. Remove from the pan and set aside.
  • Add the beef to the pan, and season with salt, pepper, and garlic powder. Cook for about 10 minutes or until browned, breaking it apart as it cooks. Add the frozen cauliflower rice and cook for another 2 to 3 minutes, until there is no liquid left in the pan and the cauliflower rice is tender. Stir the pepper and onion into the beef mixture.
  • Remove the skillet from the heat and stir in two-thirds of the mayonnaise mixutre. Top with the shredded cheese. Put the skillet into the oven and bake for 5 to 7 minutes or until the cheese melts. Carefully remove the skillet from the oven and drizzle with the remaining sauce.

Mint-Chip Ice Cream Whip, Page 137

Let me just say that this is a total “cheat” of a recipe. It’s a prime example of “dirty keto,” since it’s not what you’d call “clean eating” under any circumstances. And I wouldn’t have considered it unless Emilie or another keto writer suggested it.

I’m talking about Cool Whip. It now comes in a version called Zero Sugar.

If you serve this dessert in fancy little dessert cups or glasses, I suggest calling it Syllabub.” Chances are no one will know what that means, and it will sound posh. Maybe even French posh.

I’m not a fan of frozen non-dairy dessert toppings, even if it’s sugar-free. But now and again, this might just be what you need to hit the spot. As Emilie describes, it’s not really ice cream, just a little ice-cream-esque dessert that comes together quickly.

The prep for this one calls for putting the Cool Whip into the fridge for four hours to thaw. Don’t let it sit out or microwave this stuff because it will separate. Why? It’s non-dairy, and this commercial from about ten years ago (“Oil? Or Cream?” ) explains the difference. Read more on Kraft’s website.

Oh, and one more thing: I couldn’t get the white chocolate sugar-free pudding here, so I used regular chocolate sugar-free pudding. This, too, worked fine. The setup:

Once your Zero Sugar Cool Whip is sufficiently thawed to a soft texture, dump it into a bowl:

Add in the rest of the ingredients:

I did measure this into a pinch bowl that’s off-camera. I was doing this by myself with my iPhone on a tripod taking my own pictures.

Chop the mint patties up fine:

Add them:

And discover that the bowl you picked up is too small, so you switch to a larger one because it all fits in the dishwasher:

Fold carefully to mix:

Add it back to the Cool Whip container and stash it in the freezer for a couple of hours.

Mint Chip Ice Cream Whip in Cool Whip Bowl

There you are! Your fancy and posh dessert–if nobody peeks in the freezer, of course.

When it’s stiffened up a bit, it’s ready to dish out and serve.

Don’t serve it from the Cool Whip container if you’re trying to be fancy and call it syllabub. However, if you collect this fine piece of culinary Americana, here’s another reason to add to your “collection.”

And if you’re a fan of regular Cool Whip, here’s a new dessert for you, whether you’re eating keto or not. I’m sure it would work well with the regular stuff, too. If you try it, leave a comment about it.

The first time I made it, I mentioned it to BF and offered him some. He declined. Amazing, because he’s a huge fan of the power of Listerine. But with the chicken and Brussels sprouts for dinner, he was open to trying some, and he really enjoyed a dish of this fast and non-fancy keto dessert.

Here’s the printable recipe:

Mint Chip Ice Cream Whip in Cool Whip Bowl

Mint Chip Ice-Cream Whip

Amy
From Easy Dirty Keto by Emilie Bailey, page 137 (c. 2022)
Prep Time 5 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 1 8-ounce Container sugar-free whipped topping, thawed Do this by leaving in the fridge for four hours--don't leave it out or microwave
  • 2 tblsp Sugar-free white chocolate pudding mix I used sugar free chocolate because I couldn't find white chocolate.
  • ½ tsp Peppermint Extract
  • 3 sugar-free peppermint patties, finely chopped

Instructions
 

  • In a medium bowl, combine the whipped topping, (save the container), pudding mix, and peppermint extract and stir together well.
  • Fold in the chopped peppermint patties and return the mixture to the whipped topping container.
  • Put the container in the freezer for at least 2 to 3 hours for an ice cream-like consistency.
Keyword dirty keto, keto, low carb, no sugar

About Peppermint Extract

Be VERY careful not to add too much. Otherwise, the finished dish will taste like toothpaste. I speak from experience here. The mint can overpower everything else, so measure carefully, and not over the bowl. Now, do you see why I prep everything beforehand? You can’t add too much when it’s already measured into a small dish or pinch bowl.

Yes, I did that, but I didn’t stage the picture right. I was by myself, as usual, and I had to stand around the tripod.

Verdict: It’s A Great Book!

Easy Dirty Keto is a really nice cookbook to have in your collection. If you aren’t looking for dirty keto, I still recommend Emilie’s book. The recipes are easy, and most of the recipes don’t need a large number of ingredients. Plus, the food is so good that even non-keto folks can still enjoy them. Even BF!

When I had the opportunity to review Emilie’s first book, The Southern Keto Book, my first thought was something along the lines of, “Keto and Southern? Oh, come ON!” Of course, you know how that went, and now I’m a total fangirl.

Keto or not, I feel like these recipes are real comfort food. At least, that’s what I felt like when I made them and then enjoyed eating them. No kidding. Even though I grew up in New Orleans, the cuisine just isn’t appealing to me anymore, plus all the excess starch of rice and potatoes and the like. I liked Tex-Mex early on, and it’s what I’ve liked since the late ’80s. Nobody understands that here, but I’m sure Emilie does.

Delicious food is the best reason for buying any cookbook, isn’t it?

Is Easy Dirty Keto The End?

Emilie and her family are on a working game ranch in Texas. That’s probably the reason you can find several venison and wild game recipes on her website. While she’s enjoyed sharing her keto journey with readers, another book may be out of the question. We hope not, of course, but we’re thankful for the four she’s published. Read her blog, you’ll see that her blog and cookbooks are a “side hustle.” Like a lot of modern authors, she has a “day job” and writes on the side.

Should this be Emilie’s last book, I would just say thank you to Emilie for four great books with delicious food to enjoy for years to come. All four have become favorites with us, and even BF likes many of the dishes I’ve made. No more canned soup if he wants something better.

Emilie didn’t say anything about discontinuing her blog. Like me, Emilie doesn’t blog regularly. That’s OK—Emilie’s website is a huge collection of delicious keto recipes that aren’t in any books, to my knowledge. Those aforementioned venison recipes will be tried next time someone brings over deer or something. (It’s happened a few times, and deer roast is quite easy in the Instant Pot.) If you’re so inclined, sign up at her website (right-hand side, scroll down a little over halfway.)

Maybe one day we can make the trip to visit Emilie’s ranch in Texas. When we do, there will be a full blog post here with lots of pictures.

Enjoy!

 

Flan at El Paso Mexican Grill
Restaurant Review: El Paso Mexican Grill

El Paso Mexican Grill in Hammond is a tasty place to find yourself. Come with us and visit our other new favorite Mexican restaurant.

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Hello again, Dear Readers:

You may remember recently that BF and I went to a new Mexican restaurant in Hammond. Well, guess what? We found another one. We had no idea this was even here. And it’s right across the street!

I’ve also got a couple of updates, so let’s get to it.

Misfits Market Update

After my last post, I sent a link to Misfits Market on Instagram, and let them know that I wrote about my experience. They read it and responded that I could send a report to their support team about the carrots that were not in good shape. I declined to do that because they were usable once I cut off the bad parts. Yes,  I’m still eating avocados.

In the meantime, I still haven’t figured out why I need to keep the box, so I decided to see if Tab E. Cat was interested. He was.

Cat in box

There he is, our little apex predator.

Ladies and gentlemen, may I present the Cat Catcher 3500.

The Meat Box

My second box from Misfits Market will arrive on Saturday. I was right, you can’t do your shopping until your “ordering window” opens, which is a few days before the time they charge your card. In my case, it’s Tuesday night at 10:45 pm Central. I have from Sunday through that time to go in and see what they’ve curated for my weekly order.

I had less trouble accessing my account this time, so that was good. The company puts together a $30 box of organic produce, and it’s up to you to change it (or cancel) as you like. I removed most of the fresh produce and added mostly meat. Re-ordered some sugar snap peas and kept the included bag of those cute little sweet peppers. No discount code this time, so I’m a little bummed, but that’s OK, I tried to find one.

This week, the website had only turkey bacon and bacon ends, and BF said “no” to the turkey bacon. So, I’m getting one package of bacon ends for the freezer, along with any meat we don’t use immediately. I added some ground beef, stew meat, and some chops. Full report in a future blog post.

Valentine’s Day

I forgot to recently mention that BF and I tried to have a lovely Valentine’s Day. Unfortunately, it wasn’t exactly what we wanted. Allow me to explain.

Chocolate covered strawberries in a box wrapped with ribbon

Very nice.

Again this year, BF brought some delicious decorated chocolate-covered strawberries.

Decorated chocolate covered strawberries

Aren’t they beautiful? And tasty, too.

He brought home some meat to grill too. The meat was grilled to perfection and delicious. Unfortunately, the second part of our evening wasn’t what we’d planned. We had an urgent plumbing problem at the Casa de Rurale that needed attention and couldn’t wait. I’ll spare you the details. Suffice to say that it sort of changed the vibe.

This year’s Valentine’s Day was a great dinner, but the “entertainment” was, to say the least, sub-par. Disappointing, but not as bad as it could have been.

At least we weren’t facing a winter storm with ice, snow, and a potential power outage.

Update On Buddy The Puppy

The new puppy, Buddy, also nicknamed “Broccoli Stir Fry,” has grown considerably since he arrived on January 29th. We have not yet weighed him, but he looks to be about the same size as Spencer.

Buddy the dog

Look at me! I’m cute!

Unlike Spencer, this 3-month-old canine is strong as an ox. I’m having considerable trouble walking him on a leash and keeping him from pulling me in another direction. Now that he’s getting bigger and more rambunctious, I must give the Pitbull periodic time-outs away from the puppy.

Buddy the puppy walking

I try to take him for a few walks a day around the property.

Buddy whines, of course, but the pit bull gets some “me time,” which usually means sleeping in the back room with me while the pup has his meltdown is on the other side of the doggie gate. BF estimates that Buddy will be at least as big as the pit bull, if not bigger when he’s fully grown. Don’t know what I’ll do when he gets that big.

It’s A Joke, Folks

The nickname “Broccoli Stir-fry” is just a tongue-in-cheek description used in the frustration of dealing with an untrained puppy who, we hope, will catch on soon and learn how to dog.

No need to send the animal rights activists over with torches and pitchforks. It’s a joke, that’s all. We’re taking care of him best we can, and the pit bull is just tolerating this weird little creature. There’s a lot of growling and snarling when they’re not sleeping, eating, or playing outside. The dog is not being mistreated.

The Mexican Night Out

BF and I frequently have what we call “dinner meetings.” This is a discussion to decide what we will attempt to pursue for the next evening meal. I usually ask the night before, with occasional requests during the day. Sometimes it works, sometimes it doesn’t. He frequently can’t make up his mind. “I don’t know what I want,” he says, but I’m thinking he’s deciding on which drive-through window is the easiest to get through at that time.

Recently, on a Saturday night, after I spent the day cleaning and Dancing With The Mop, BF again couldn’t decide on dinner. I mean, you can’t just throw something out at 6:15 and expect it at 6:30 unless you’re talking about frozen pizza or a Stouffer’s frozen meal. This is why putting food in the slow cooker is ideal for a Saturday–it’s all done. Then he said to me, “I was thinking about Mexican.”

Now you’re talking.

Headed To Hammond

Since there is a Taco Bell in town, that’s my “go-to” for Mexican. Yes, I know it really isn’t. On this evening, the plan was to head to Los Primos in Hammond, since we enjoyed it the last time. Off we went only to discover. . .they were closing. At 7:00 pm on a Saturday night. Can you imagine? (Not in Houston, that’s for sure.)

On the way, I noticed a Mexican place on the right side of the road (Los Primos is on the left a couple of blocks away.) I mentioned it to BF and asked about going there. He had no idea, he’d never been in it before.

Have I mentioned that I’ve been here for over five years now?

Well, we left Los Primos to go to the mystery place across the street. Hola, Amigos!

The El Paso Mexican Grill

We pulled into the parking lot and saw quite a few newer vehicles, mostly large pickup trucks. BF says that’s a good sign.

Wide shot of El Paso Mexican Grill

There it is!

Their outdoor sign needs a little work, but I guess that’s just because they’re too busy cooking for their guests.

El Paso Welcome Sign left

The left side of the entrance

 

El Paso Entrance Picture 2

And the right side.

It was cold this particular evening, so there were no patrons dining outside. I’m sure when the weather warms up a little more there will be plenty of outdoor dining.

We were greeted by a nice young woman and brought to a nice booth near the front window. A great server named Stephanie came by with the requisite chips, salsa. . .and a mild black bean dip that’s just fantastic.

El Paso Salsa and Black Bean Dip

Oh, that dip is so good!

And the menu.

El Paso menu

Looks good so far, but that website isn’t correct.

You’re totally in control until the chips and salsa show up. We definitely lost control at that point.

We decided on fajitas—BF had chicken and steak combo, and I had shrimp, since these are shrimp I don’t have to peel myself. And this is where the pictures end. . .because I didn’t think to take any, since we were enjoying everything so much. BF couldn’t get over how delicious his fajitas were.

The manager (I think, might be the owner too) is a very nice man who also appears to be Mexican and speaks Spanish came by to see how we liked dinner. BF declared it better than the *other* local establishment. I was impressed. But of course, I thoroughly enjoyed everything, too, and told him so. Everything was delicious, no complaints from me–except, why we haven’t been here before?

Now onto dessert.

FLLAAAAAAAANNN!!!!

Oh, yes, they have desserts, including churros, sopapillas, and FLAN. I can’t tell you how long it’s been since I had a bit of flan. Normally, we don’t order dessert. But on this night, we ordered one.

Flan at El Paso Mexican Grill

Isn’t it gorgeous? Say it with me. . .FLAAAANNNN.

Mildly sweet and creamy, this one came with lots of whipped cream, and two spoons. I did mention to Stephanie that we’d be sharing this one. It’s not unusual, she said, and happily obliged us.

BF never had flan before. In fact, he’d never even seen one. He had absolutely no idea what I was talking about. One day I mentioned making a flan, but he gave me that look that says, “this does not compute.” Poor thing. Stephanie was kind enough to explain it—part pudding, part custard, with a smooth texture, and not overly sweet like a cake.

After enjoying his fajitas, a few bites of flan with whipped cream hit the spot. I asked him how he liked the flan, he said, “it was OK.” Well, he tried it.

Nobody Told Him

So after this visit, he called two of his car-guy friends who frequent the local establishment and asked, “Have you ever been to El Paso Mexican Grill in Hammond?”

Both said the same thing: “yes, we have.” BF was flabbergasted to find out that both also really liked the place but never said a word to him. Maybe they didn’t want us to go there and find out their little secret. Too late!

Oh, well—it’s our new favorite place in Hammond. I don’t care what anyone says about it, we’re happy we finally made it there. I told BF that El Paso is the place he can take me when he wants to apologize for something, ha, ha, ha.

Our Second Visit

Last week BF had another hankering for Mexican food mid-week, and not on a weekend. His first suggestion was to go back to El Paso, so we did. We were not disappointed, and this time I took a few more pictures.

Greeted by the aforementioned owner/manager, he was again nice and very tolerant of my limited billboard Spanish. He seated us in a different spot than our first visit, and we got to see more of the interesting décor.

Wall decor at El Paso

Isn’t that cool?

Love this wall:

Wall decor at El Paso Mexican Grill

You see a lot of “sun-and-moon” decor in Mexico and areas with a lot of Hispanic folks, like Houston, of course.

What a beautiful picture:

Painting in El Paso

Very appropriate for a restaurant

This painting was my favorite:

Painting in El Paso

Isn’t it gorgeous? Love the fold-down table, too.

Within seconds, a basket of hot chips, salsa, and black bean dip appeared on our table as they did last time. Our waitress was not Stephanie but was equally nice. The place wasn’t crowded this time, and we decided to try something different. For BF, it was the Chimichangas:

Chimichangas at El Paso Mexican Grill

This was what BF ordered. I had his guacamole.

For me, it was Chiles Rellenos, a roasted poblano pepper stuffed with Queso Fresco, fried, and plated under more Queso Fresco and a red sauce.

Chile Rellenos at El Paso Mesican Grill

Delish! It also wasn’t that big, which was perfect. I still took half of it home because, well, chips and salsa. BF did the same thing. That meant no cooking the next night so we could enjoy the delicious leftovers. Plus he always gives me his guacamole.

We didn’t order dessert this time, but I did suggest to BF that he try churros. Puzzled as he was, one of the ladies explained that to him. (Little fried sweet dough sticks with cinnamon served with chocolate syrup for dunking.) I mentioned to them that I once had churros with melted Nutella, at an AWAI Bootcamp many years ago in Delray Beach. Their eyes widened at that idea. BF turned his nose up because he hates Nutella. They were that good, but it was in a Marriott Hotel, after all.

I also suggested sopapillas, which BF also didn’t understand, until I said, “You know what beignets are? Same thing, served with honey.” Ultimately, BF passed on dessert entirely, possibly because I overwhelmed him with info.

More Tex-Mex In Hammond

We are quite thrilled to find another Mexican restaurant in Hammond, and it’s definitely our new go-to place. Highly recommended if you’re in the area. And if you’re not, they have multiple locations around the state, including Monroe, Denham Springs, and New Iberia.

But one odd thing I discovered is that their main website hasn’t been updated since about 2017. There isn’t a complete list of locations, either. The website on the menu isn’t online anymore. And the other oddity is that there are multiple websites for the same company. Or rather. . .well, I’m not sure.

There’s a website for one location in Baton Rouge, one in Slidell, one in West Monroe, one in Belle Chase, and another in Metairie. There is also one in Pensacola, Florida, according to the main website.

I’m guessing it’s franchised, and each one is individually owned. The websites all say, “family-owned,” but I’m not sure if it’s one family, or each location is owned by a different family. I didn’t think to ask, but then we were enjoying chips, black bean dip, and salsa too much.

Well, whatever the ownership situation is, Hammond will always be our favorite.

El Paso Mexican Grill is located at 1603 N Morrison Blvd, Hammond, LA 70401-1531, and their phone number is 985-956-7223.

Until Next Time

In addition to the upcoming meat box from Misfits Market, I’m working on a few other things to report.

Spring is coming, and that means lovely spring vegetables as well as gardening. Maybe. I’m trying to get BF to think about another round of gardening, this time on the far side of the garage.

He has access to a tractor with something called a “box blade,” which would render that area suitable for planting. Two huge tree stumps with an extensive root system are what stand in our way for a nice garden over there. But it’s protected from the main area, with an existing fence to help keep the local wildlife (and occasional visits from BigFoot) from destroying it like last time.

I should look for some BigFoot garden décor. Maybe even this sign on the outside of the garage. I bet that would keep the night creatures away from our garden. Along with anyone else who decided to show up.

Well, I still have my paint bucket garden. They’re cheap. Maybe I’ll try tomatoes again this year. I clipped a bit of basil from last year’s plants back in November before the winter chill got here and sprouted them on the kitchen windowsill. They’re currently planted in a small ceramic pot. Now I’ve got two small plants in the kitchen window waiting for the day they can grow outside.

Time to see what Tractor Supply has ready to bring home and plant. BF just turns his nose up. Until next time. . . .

Happy Dining, Amigos!

Menu from Los Primos Restaurant
Restaurant Review: Los Primos

In the quest for delicious Mexican food in the middle of Louisiana, Los Primos is an oasis of deliciousness. Come along for a trip with me and BF.

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Hello again, Dear Readers:

This week marks six years since I crossed the Sabine River to visit BF for the first time. We didn’t “celebrate” like we did last year. We’ve decided on a movie for Valentine’s Day: Ghostbusters: Afterlife. We’ll get that from the red kisok somewhere.

I suggested the fourth installment of Hotel Transylvania, which is only currently available for streaming. But BF thought the newest Ghostbusters film would be better. The menu is yet to be decided, but we’ve got some great choices. There may be some chocolate waffling going on, too.

Update On Spencer

We’re still mourning the loss of our little free spirit, Spencer.

My phone went off with a text notification a couple of weeks ago from our very nice animal communicator friend, Ami Pope. She read my previous post describing him and enjoyed reading the stories. She said that Spencer was glad I shared all the memories and was surprised that I remembered everything. He is very happy with a new family, running around, and sends us much love.

Spencer was unforgettable. And I forgot to mention one more thing about him: he was also a mouser.

Living in the “piney woods,” mice are a given. We’ve had them a few times but have taken steps to keep them out. Mousies are especially persistent when it gets cold because they just want to be warm.

You’d think with a cat, we wouldn’t have any. Sealing up the holes has kept them out for some time, and we’ve not had any inside since. BF caught one or two with a sticky trap, Tab E. Cat has caught six, and Spencer caught three. No kidding, he really did, but we didn’t take any pictures.

When he found them, Tab E. Cat’s feline hunting nature would quickly become activated, and he sprang into action. The mouse didn’t last long after that, and I apologized to each one for the outcome of their visit. In BF’s case. he picked up the trap and took it out. Spencer would just leave them in the middle of the floor and stare at them, wondering what they were.

The Big Mouse

Actually, Spencer caught four if you count the “big mouse.”

Picture of north American Possum

Source: Google Images

A few years ago, we went to someone’s house one summer evening so BF could help a coworker work on a car (naturally.) Anticipating a short visit, we put the dogs out with fresh water and left. It was only about five miles up the road.

As things often do with cars, it took longer than expected. One of BF’s favorite mechanic memes says, “Every 20-minute project is just one broken bolt away from becoming a three-day nightmare.” That was certainly true in this case, and we returned home at about 1:00 am.

Nature’s Surprise

When we pulled up to the house, I looked over at Spencer’s little spot and he was not alone. There was another creature lying on its side, looking, well, deceased. Spencer was looking around like he didn’t understand why the creature wasn’t moving. I said to BF, “Honey, there’s something over there by Spencer.”  Both BF and Spencer were unfazed by the creature’s presence. I didn’t know what to think but was still a little freaked out.

North American possum

Source: Google

I stayed in the truck, and BF fearlessly approached the creature that was somewhat smaller than Spencer. He quickly discovered that it was “playing possum.”

Carefully, BF picked up a shovel and approached what he realized was a standard American opossum. This beast opened one eye at BF as if to say, “hey, can you help me out here?”  BF then gingerly scooped up the animal with the shovel, carefully carrying it to the back part of the property behind the house where there are large trees. On the way, the possum looked at BF with a look that said, “is the coast clear?”  As BF slowly lowered the shovel to the ground, the animal gave him one more look that said, “Hey, thanks, Buddy!” Off he went into the dark night, never to be seen again.

BF just laughed. Spencer didn’t understand.

Los Primos The Restaurant

A few months ago I told you about the accidental discovery of the grocery store called Los Primos in Hammond. I was ecstatic, and still am. Finally, I got BF to consent to a dinner date at the restaurant side. We were not disappointed, either.

When most locals think of “Mexican food,” two places come to mind: Taco Bell and La Carreta. While the food is good, I’m not a real big fan of La Carreta. Mardi Gras decor and Fleur de Lis on the metal tabletops in a Mexican restaurant? No. But it’s *the* place here, with steak nights on Thursdays. (There’s also a La Carreta in Hammond, but we’ve never been to that one.)

So one particular evening, we set out to Hammond for dinner. We happened to have been on a long phone conversation with Ami’s husband at the time, no kidding. After hanging up, we went in to have some delicious and authentic Mexican food.

Salt and pepper tray on table at Los Primos

This greeted us, along with the menu. Cute, isn’t it?

Then a nice lady handed us the menus.

Menu from Los Primos Restaurant

The Menu

She didn’t speak too much English, so you know it’s authentic. (Most of the staff in La Carreta speak fluent English with varied accents, none of them Hispanic.) Oh, and don’t forget!

Chips and salsa in Los Primos

Of course!!

Yes, you’re all about self-control until these show up. Hey–I’m not sedentary!

While BF ordered his usual Coca-Cola, I had no problem asking for slices of limos for my water–and they brought me some.

Mexican Coke

THIS is the real thing!

BF didn’t seem to mind that it was Mexican Coke, famed in Texas for having cane sugar.

Looking around, we saw some equally authentic decor:

Antique picture in Los Primos

Emiliano Zapata portrait

It’s a nice portrait of a man named Emiliano Zapata, a Mexican revolutionary and political figure. There was also music by:

Pepe Aguilar music in Los Primos

Music, maestro!

Pepe Aguilar was actually born in San Antonio, Texas but raised in Mexico. Born into a musical family, Pepe is very famous in Mexico for his music as well as being a businessman. We just enjoyed the music while we were there.

What We Had For Dinner

As I’ve said before, I don’t speak much Spanish. Fortunately, these nice folks at Los Primos do understand enough English to take orders and whatnot. We were the only Gringos having dinner that night, and it was a Tuesday or something, just a week or two prior to Hurricane Ida.

So BF ordered steak fajitas on this date night:

Steak fajitas on hot plate

For BF

And as is my habit, I ordered shrimp fajitas:

shrimp fajitas on hot plate

Oh, YEAH!!!

Because they are shrimp that I don’t have to mess with. Both plates also came with accompaniments, including handmade tortillas:

Plate of beans, rice, salad and limes

Oh, these were good!

Needless to say, there were takeout boxes involved. And a spot of shopping in the grocery store side after we were finished. BF sat in the truck while I shopped.

Poking Around Los Primos

I’ll just admit that the wait for dinner wasn’t long, but my curiosity also got the best of me.

Chances are you’ve seen regular-sized bags of this masa harina in the grocery store, especially if you’re in any grocery in Texas.

Stack of large bags of masa harina in Los Primos

That’s a lot of masa!

I’ve got one in the pantry, sealed up for the next time I attempt tamales. But like any restaurant, they buy larger sizes of everything, and masa harina is no exception:

50 pound bag of masa harina

That’s right–fifty pounds!

I’ve never seen these before, even in Houston. After trips into so many Mexican restaurants, I’ve never seen a bag this big. Even visiting places like the El Dorado Mexican Restaurant in Clear Lake never let anything like this sit out. That’s OK, since Los Primos is an authentic little place much like El Dorado, which is also family-owned. (And they’ve got a new location in League City.) These 50-pound bags were just eye-popping!

Much as I enjoyed going to El Dorado, I’m also glad to find Los Primos for a little taste of Mexican food right in Hammond. We’ll be going back for another delicious meal.

Until Next Time

Los Primos is located at 1320 N. Morrison Blvd, Suite 118, Hammond, LA 70401. As I mentioned in the last blog, the information I found says that the restaurant is open from 9:00 am to 9:00 pm. As always, call ahead (985-429-1722) before you go. Hopefully we’ll be visiting them again soon.

Winter is still here, and Mother Nature is offering bipolar weather with up-and-down temperatures that look like lottery numbers. But since it’s still winter, I thought nice hot soups would be a good idea. Two easy and tasty recipes are lined up for the next blog post. Both are good, easy to make, and. . .vegetarian. But there is a considerable amount of cheese involved. BF actually likes one of them, so stay tuned.

Ole!

 

 

 

 

 

 

Fiesta Arroz Con Pollo
Fiesta’s Arroz con Pollo

Today’s post is not sponsored, but more of a love letter to Bolner’s Fiesta Spices Company. If you like a good chicken and rice, you’re reading the correct blog today.

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Hi, again, Dear Readers:

If you’re in Texas, you probably look at Fiesta Spices like you look at the shelves when you shop–it’s in every grocery store, everywhere. Of course, it is, because the company is in San Antonio, and their spices are widely available throughout Texas. But when you find it in the middle of Louisiana, where Hatch chiles are not embraced, that’s something to celebrate.

I can get a small selection of Fiesta spices and products at Albertson’s, which includes their River Road brand of Cajun-style spices. I had no idea that River Road was a Texas company until recently.

BF’s Seasonal Mantra

Yes, he’s saying it: “I hate cold weather!” Repeatedly, and more often if there is an implication and/or inference of snow in the forecast. Despite my sincerest hopes, snow has not made an appearance, and for this BF is happy. However, despite the incredible Arctic chill, we’ve fared well. And as BF is fond of saying, “it gets cold in the piney woods.” He’s not kidding, either–it was 17F when that cat showed up five years ago.

Still, the closest thing I get to a fireplace is streaming on my Roku through YouTube or another streaming channel. I look for the ones with music, but there are some with just the crackling sounds. PlutoTV’s fireplace channel is now just a loop of commercials until Christmas.

For many years I’ve asked BF for a space heater that looks like a fireplace. I’ve shown him multiple available models that look and feel like a fireplace but don’t carry as many risks as a real one. We could even build a nice little wooden mantel for it and put the “fire” inside. Nope–didn’t think it was a good idea.

But last week saw the purchase of exactly that–a space heater with a fireplace-like inset. We got the last one at Walmart. All the rest of the heaters were gone in anticipation of the sub-freezing weather. Obviously, last year’s big freeze is still on everyone’s mind, both here and in Texas. I use it in the back room where it gets really cold, and the pit bull pulls his little cushion in front of it to stay warm. Awwww. . . .

Powerless

Sure enough, last week we woke up to no power. The weather was fine, just really cold. BF got up, started the camp stove like he’s done many times before, and got cracking on bacon and eggs for us. After a short phone conversation with his brother, he went back to sleep. He had to go to work at noon. Meantime I started dusting because I don’t need power for that.

Entergy said the power would be back about 9:30 am, which came and went. About 11 am, I asked him to please get the generator set up so I could plug in a heater. He dragged it to the house, filled it, and started it up. I went inside to get an extension cord, only to see the ceiling fans start turning. Nevermind! I flipped the switch to turn it off and that was the end of it. BF was out in the shop snickering because he knew what happened. I plugged the heater in for the back room, the HVAC system kicked on, and he went off to work.

BF also purchased another indoor heater this week, one that runs on the same propane bottles as the camping stove. It will keep us from freezing if we have another outage, and no need to go into town for petrol if we don’t need it.

Mr. Heater propane heater

And it works well, too, because we tested it.

Since it is winter, though, we always need something warm and comforting for dinner. Luckily, I found something that’s easy and fast.

Finding Fiesta Spices

Living in Texas as long as I did, I got used to buying certain things. When I moved here, I had to find what I needed locally or order it online. Ask our mail ladies how many packages they handle from all over the US with my name on them.

A few years ago I found in Winn-Dixie one spice brand I used to buy, but not many of the Mexican variety. What am I supposed to do with a tiny bottle of cumin?

I always bought Fiesta because it was there, it’s good stuff, and readily available. I brought a fair amount of it with me when I moved. Leave Texas and the brands are all different–and you can’t always get those big containers of ground cumin, coriander, and chili powder. Then one day I stumbled on Fiesta Spices in Hammond. Oh, Happy DAY!!

It was kind of an accident–I went into the Albertsons to look for something Rouses didn’t have available. I walked down the spice aisle and there it was! A whole section of the shelf of JUST Fiesta Spices. And River Road, too!!

I was so happy, I didn’t know what to buy first. (I think I bought a big container of chile powder.) BF stayed in the truck while I went into the store since he’s not enamored with grocery shopping. Really. He’d rather not be bothered with grocery shopping, ever.

Foodies Of Instagram

In the quest to make a good dinner for both myself and BF, it’s frequently a hit-and-miss proposition. Really, the thing I think he’ll dislike is the thing he asks for again. And the thing I think he’ll enjoy is what he’ll turn up his nose at, loudly. (“She’s tryin’ ta kill me!”) But this time, things went well, and all because of an innocent Instagram post a couple of weeks ago.

I follow a myriad of people and companies on Instagram, including some food bloggers and culinary celebrities I’ve mentioned here. Jen Fisch of Keto In The City and Emilie Bailey, The Texas Granola Girl, are two of them. Others include Stephanie O’Dea, Ina Garten, (The Barefoot Contessa) her protege Lidey Hueck, Rachael Ray, Valerie Bertinelli, Ree Drummond (The Pioneer Woman) plus her two daughters, and of course, the Goddess of the Home, Martha Stewart.

I originally joined Instagram to follow sewing maven MimiG, who occasionally posts foodie stuff, some of it in sponsored posts. I also follow her talented sewing/designing husband Norris Danta Ford, both of whom are very nice folks. Since then I’ve followed more like Emilie Bailey and Jen Fisch, both of whom are active on IG.  I even follow a couple of personal injury lawyers who produce interesting video content. Many will answer questions if you ask (the lawyers don’t give legal advice) and interaction seems to be easier on Instagram.

Of course, food companies are all over Instagram, including Caulipower, and a Texas favorite, Fiesta Spices. And that’s where it started.

Fiesta’s Instagram

So this particular day, the folks at Fiesta Spices posted a picture of Arroz Con Pollo, or Spanish chicken and rice. The post (and the recipe) featured Fiesta’s Spanish Rice Seasoning.

screenshot of Arroz Con Pollo on Instagram

Oh, don’t you want some?

That sure does look good. . .so I asked:

Screenshot of questions on Instagram

They answered.

Dinner is solved! The recipe is also on Fiesta’s website.

We had another reason to head to Hammond, and a quick trip to Albertson’s was added to that trip. There it was, the Spanish Rice Seasoning right on the shelf. Also got some chicken thighs on sale, broth, and promptly forgot the cilantro.

Bottle of Fiesta Spanish Rice SEasoning.

Found it!

Recipe on side of Spanish Rice Seasoning bottle

There it is!

Wait, hang on–you mean they have it in the big bottles? For $8.72? Yep, that’s good to know.

Making Arroz Con Pollo

This couldn’t be easier to make, and it’s faster than the jambalaya BF insists upon making occasionally. (I know, keto what?)

Ingredients for Arroz con Pollo

The setup

BF isn’t a fan of chicken thighs the way I am, but that’s been the least expensive option lately:

Two bags of chicken thighs for the freezer

Ready to freeze.

Ideally, boneless and skinless chicken thighs would be the best option, but I got what was on sale and just removed the skin myself.

Skinless chicken thights

Usually, the bones fall off anyway, but not this time.

Just get all your ingredients together, and get started.

Arroz con Pollo setup

The setup, part 2

I used my chili pot, and it worked perfectly. First, add the olive oil:

Adding oil to the pot

Not a whole lot

Then start frying the rice in the oil:

Toasting rice in oil

Just like this, until it starts turning brown

Then add in the tomato sauce:

Adding tomato sauce

Just like that, 7 ounces

Then the seasoning:

Adding Fiesta seasoning to pot

One tablespoon

The 2.5 cups of chicken broth:

Adding chicken broth to pot

Instead of just water.

Carefully add the chicken thighs:

Adding chicken thighs to pot

Just lay them on top

Cover and cook for about 20 minutes, or until the water is absorbed and the chicken is cooked. I think.

Covering pot with Fiesta chicken

And don’t mess with it, either.

I actually don’t know how long I cooked it for, I just looked at it a couple of times. I cut open one of the chicken pieces, and it was done. Might have been 25 minutes, but of course, the chicken is the barometer. You can add a little more water or broth to the rice if needed.

When you open your pot, this is what you get:

Fiesta Arroz Con Pollo

Oh, YEAH!

The rice is deliciously cooked:

Fiesta cooked rice

Just like that.

And you’ve got a tasty one-pot meal that’s on the table in less than an hour.

Feeding Arroz Con Pollo to BF

Now comes the scary part: will he like it?

Two plates of Arroz Con Pollo

Arroz con Pollo a la Fiesta, or Spanish Chicken & Rice

I’m happy to report that it was a two-thumbs up! BF really enjoys this dish and will be happy for me to make it again. I better order a restaurant-sized bottle soon. He’ll keep me around for this one.

Arroz con Pollo could be a perfect dish for our Valentine’s Day “dinner and a movie” night.

Now that I think about it, I bet you could make this in the Instant Pot, too, although maybe not using the pressure cooking function. I’ll have to fiddle with it and see how it works. If the power goes out, I can plug the IP into the generator, saute the rice, add everything, and then cook it normally until done with the glass lid. Maybe pressure cook it for 15 minutes? I’m thinking ahead to the next winter power outage, and if we can do this on the generator.

What Happened Next?

Two days after this success, Fiesta posted a picture of a spatchcocked chicken seasoned with their Chicken Rub, featured by a different poster.

Spatchcocked chicken

Featuring their Chicken Rub

As you can see, I also mentioned the previous night’s dinner from their post. And when I went to Hammond the next morning to run errands, I picked up a bottle of their Chicken Rub for us.

Bottle of Fiesta Chicken Rub

There it is!!

A few days later I took two chicken thighs out of the freezer and used this chicken rub:

Two chicken thighs coated with chicken rub

Ready to roast

I forget what else I made with it, but BF enjoyed this dinner and said I should make it again.

Two winners in a week! (Although BF may soon complain that he is “clucking” from all the chicken.)

Fiesta’s Tamale Kit

During the holidays, lots of companies have online contests for different things. In the case of Fiesta Spices, it was a bottle of this or a that. Not expensive things, but it was fun, so I entered and tagged people every day.

Then on December 19th, at 8:37 in the morning, I got a message on Instagram from Fiesta. I won their Tamale Kit!!

Fiesta Tamale Kit

Here it is, right from the factory in San Antonio!!

As requested, I sent them the address, and it arrived on December 28th. Woo hoo!! But checking their website, it’s out of stock right now. So I guess I got the last one.

Now for the bad news: making tamales is a long-term commitment. Seriously. Lots of labor and a little hand cramping. But done correctly, well-made tamales are delicious. At this point, I don’t know when I’m going to be making our own tamales. When I do, I will need to get a Food Saver to freeze five dozen of them. Meantime, Texas Tamales will have to take care of our cravings for real tamales.

Buying Fiesta Spices

If you’re in Texas, you already know where:  your local HEB, Kroger, Food Town, Randall’s, Fiesta Mart (the grocery store chain, I miss them too), and every other little place that sells Hispanic foods and goods. Toss a quarter in any direction in the state of Texas and you’ll likely find at least a few Fiesta Spices products.

Locally, there are two stores I’ve found that carry Fiesta Spices. The first is Albertson’s in Hammond. Chances are the other Albertsons carries them too, but I’ve only been in the Hammond store. Amazingly, the Walmart in Covington also carries a huge selection of Hispanic foods and spices, and I believe they had some as well.

I don’t remember seeing Fiesta products in Los Primos last year, but I may have also missed something. In my defense, I was just wide-eyed at all the wonderful things from Mexico they have. It’s been a while since I’ve been there, but I should make more Salsa Macha soon.

But if you’re in a place like, say, Idaho, chances are Fiesta Spices aren’t something in your regular grocery store. For that, you have the option of a) buying from their own website, or b) ordering from their Amazon store.

Prior Exposure

Now, this wasn’t the first time I’d ever had Arroz con Pollo, nor will it be the last (now that HE likes it.) My mother had a complete set of The Betty Crocker Recipe Collection, circa 1971. In it was a recipe she used, sort of, and made many times when we were growing up–Arroz Con Pollo.

Recipe card for Arroz Con Pollo

This was one of the few I remember her making from the hundreds of cards.

If I remember correctly, she didn’t use pimientos or olives:

Back side of recipe card for arroz con pollo

The 1970’s version of haute cuisine.

It was pretty easy, so that was the draw, plus everyone ate it. The recipe was scaled down for a family night dinner for six. But we didn’t know it was simply Spanish chicken with rice. This was New Orleans in the 1970’s, before Paul Prudhomme and Emeril and all that.

Recipe “collections” like these were sold as a small package bought monthly for a small price, and the storage box usually came with the first package. Over a year or two at that price you’d have the entire collection in your kitchen. Most people didn’t add up the total cost of these little “collections” that you bought for a small sum every month. My father bought the whole thing for my mother, and I only recall that recipe ever being used. Maybe one day I’ll go through all the cards and if there’s anything else that rings a bell.

Then one day, about 15 years ago (and probably more) my mother decided to get rid of her Betty Crocker Recipe Collection. I convinced her to give it to me instead of tossing it in the trash. As a fan of the always amusing and occasionally crass Vintage Recipe Cards website (also on Instagram), I might actually use one of these recipes one day. But nothing with aspic, gelatin, or other “gourmet” techniques of the day. Occasionally recipes from this collection show up in the postings.

Until Next Time

If you’re looking for something new and different for dinner, Fiesta’s got you covered. Their website has a huge library of recipes featuring their spices and products, both Mexican and Cajun. Let’s face it, a muffuletta has nothing on these Fishing Sandwiches.

Wait. . .did someone say Chorizo? Hang on, is that an Overnight Oatmeal recipe?

There are also keto recipes featured, and guess what? The links take you to The Texas Granola Girl’s website! These were two of the many recipes that feature Fiesta Spices (and of course, sponsored by the company.) Keto Deep Dish Pizza and Keto Shrimp Etouffe look like two dishes I need to try really soon, especially the second one. Oh, wait, there’s a Mexican Shredded Beef recipe for the Instant Pot.

Wonder if he’ll *almost* want to yell at me as he wanted to the first time I made the Wheat Belly Gumbo recipe.

Another warm and delicious vegetarian recipe is coming, along with a couple of cookbook reviews and another Spencer story. Right now, we all need warm comfort food, and I’m looking for more of those too. Don’t worry, spring is on its way, and soon we’ll be watching the Gulf of Mexico again. Meantime, make some delicious Arroz con Pollo and find something funny to watch.

Happy Dining!

 

 

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