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I was in a hurry to get out yesterday, so I bought on the road from Taco Bell - a Volcano Burrito. Wowza, now that I have my tastebuds back, everything spicy seems to burn all the way down, then I'm gasping for relief. I used to really pile on the Tapatio, wasabi, horseradish, et al. I'm surpirsed I don't have a crater in my stomach by now. I chose the mild sauce this time.
Tonight, I've get to get back on track. From looking in the freezer, I guess I'll have salmon, cauliflower and a side salad.
Tonight, I've get to get back on track. From looking in the freezer, I guess I'll have salmon, cauliflower and a side salad.
Today was breakfast for dinner, eggs, sausage and hash browns, or what was supposed to be hash browns. Anyone want to make a trip to my house and teach me how to make hash browns that look like hash browns and not.... I have no idea what they look like but it's never very pretty.
I don't know why I keep doing this to myself, for some reason I just can't do hash browns but I get a taste for them and think, I can do it this time. Then all the kids give me this look at they look at the mess on their plates. No you don't have to eat that.
Safira there is a trick to them.... Gary had issues all the time too, have to put them in a towel and wring 'em out first then hot pan w/ oil.
Mike's hash brown and home fries are to die for. he says the secret is very little oil and letting them sit on one side covered and steaming on a med. heat until they are browned..turn once and NO stirring.
Tonight just left overs from a roast a few days ago.
Tonight just left overs from a roast a few days ago.
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After a week away without hubby I felt sorry for him and made a decent but fairly quick meal....... marinated chicken breasts on the grill with a balsamic cream sauce (found on internet), some basmati rice and asparagus roasted in a little olive oil. I'm stuffed.
For hashbrowns, I put my spuds through my food processor (along w/an onion) on the grate blade, melt the coconut oil, then just throw them in, flatten them out, turn it down to med and come back in 15 min.; flip them over and come back in 10 min.
Does anyone have some secret seasoning combos they use on their hashbrown? I can't find a good seasoning on allrecipes, and I'm still searching. I had been using that Lipton Onion Soup dip mixed up w/the sour cream to spread over it after they're done, but that's getting kind of old. Please and thank you.
Does anyone have some secret seasoning combos they use on their hashbrown? I can't find a good seasoning on allrecipes, and I'm still searching. I had been using that Lipton Onion Soup dip mixed up w/the sour cream to spread over it after they're done, but that's getting kind of old. Please and thank you.
We just use salt pepper and paprika. But sometimes Mike beats eggs and pours them over the hashbrowns (when they are done.) It's really good and a meal in one! I don't care for it as much when he also adds crumbled sausage.
I've done that too - I beat up two eggs w/a coupla Tblsp of milk to make potato pancakes. I've never tried the sausage, though. Okay, I'll try some paprika next time - see if that perks it up for me. Thx Mary Kay.
Hey MK can I ask what kind of pan he uses? I use my regular pans, but wonder if I should try my three generations of seasonings cast iron one. (it's old, I think it was my grandmothers 1st) I probably have the heat up to high, because it just sticks and makes a mess, plus I didn't use a lid. I'll have to try your husbands way.
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