This is good I can tell you. We do something very similar only add in some new potatoes with it. Of course need some bread of some kind so sop up some of the juice.
Quick, easy and oh so good Pick up some skinless boneless chicken thighs. Soak in half pineapple juice and soy sauce, amount changes on how much chicken you have but I usually make about a half gallon of it. Marinate for an hour or so then grill. So good
Pour Cocoa pebbles into bowl. Add milk. Serve. Spoon prefered over fork. Repeat if necessary. I can do this all day...
Easy as pie. My favorite pie is the easiest thing you'll ever make. Just empty a can of sweetened condensed milk into a bowl, add lemon juice until it's almost liquidy and stir until it thickens. Grate a lemon and add the zest. I used to buy those frozen pie shells you had to bake first but now I just buy the premade graham cracker crusts. Pour the mixture into the crust and refrigerate. I made it once with key limes and it was great too. My mother would make a meringue and then bake it until there were brown wisps on the meringue but I just eat it like it is. If you don't have a pie shell it makes great pudding.
Tiga's Turtle Sauce Ingredients 3 pounds turtle meat T Boys Seasoning or Slap Ya Mama 2 tbs Worcestershire sauce Guidry’s Fresh Cuts (includes onions, bell peppers, parsley) OR the following: 1 medium onion, chopped 1 bell pepper, chopped 1/2 cup green onion tops, chopped 1/2 cup parsley, chopped 2-3 cloves garlic, chopped 1 can (14 oz) diced stewed tomatoes 1 can (10 oz) Rotel diced tomatoes & green chilies 1 can (8 oz) tomato sauce 2 tbs roux (optional) Add a small amount of grease or margarine to a heavy walled cast iron or aluminum pot. Heat the pot. When hot, add the turtle meat and brown over high heat until deep brown and until some of the browning sticks to the bottom of the pot. Sauté Vegetables: After the meat is browned, remove from the pot. Add the onion, bell pepper, ro-tel, and garlic, and sauté until wilted in the brownings. Smother: Add the meat back to the mixture. Add the water & tomato sauce. Optional but highly recommended-Roux: "Sauce piquante" means to cook in a tomato base. I do not like a strong, distinctive "tomato saucy" taste, so sometimes I like to add a couple of tablespoons of roux to enrich the tomato base flavor. To make your own roux, add 2 tbs flour and 2 tbs oil to a heavy pan. Place on medium heat, and stir constantly until a chocolate brown roux is obtained. This takes awhile. Its hard to make a small batch of roux, so I recommend you use store bought roux. Cook with the pot covered under low heat so the mixture simmers (lightly boil). Keep adding water so the meat stays barely covered. You need to simmer long enough so the distinctive "tomato saucy" taste is cooked down to a smooth tomato base flavor, and the meat is tender. Taste and add more seasoning (or salt and pepper) to taste.
MOST critical thing about the turtle is how it's cleaned imo. I scald mine then scrape the thin membrane that comes off of the skin. Then I SKIN it. I keep the skin and brown it with meat. It shrinks up but adds a lot of flavor and is very tasty. Also VERY important. You must remove ALL the fat from the skin/meat. I use skinning pliers to do this.
Here's one for all you fat bastards with a sweet tooth. Fudge 3 Cups sugar 3/4 cup (1 ½ sticks) butter or margarine 1 can (5 oz.) evaporated milk 1 bag Nestle Toll House Real Milk Chocolate morsels 1 jar (7 oz) JET-PUFFED Marshmallow Creme 1 cup chopped pecans 1 tsp. vanilla -LINE 9 inch square pan with foil. Bring sugar, butter and milk to full rol ling boil in large saucepan on medium heat, stirring constantly. Boil 4 min or until 234 degrees F on candy thermometer, stirring constantly . Remove from heat. -ADD chocolate and marshmallow crème; stir until melted. Stir in nuts and vanilla. -POUR into pan and let cool.
