bianchiveloce

This was the first time I've ever made Hollandaise Sauce. I used 1/8 tsp of dried Chipotle Chili Pepper powder instead of a liquid hot sauce. I used the sauce on some roasted asparagus and reserved the rest to drip steamed mussels in. I posted a photo. It had a very nice blend of flavors. Here came the egg yolks, fresh squeezed lemon juice, and the butter groovin' up slowly, coming together like a Beatles song - a perfect blend of a smooth and tangy taste that tickled my tongue.

I omitted the bell pepper and onion in favor of fresh broccoli and baby spinach. All other ingredients remained the same. It was the best lasagna I've ever made.

I used thin sliced chicken breasts. For my crumbs, I used Italian seasoned bread crumbs and added fresh grated Pecorino Romano cheese to the crumb mixture. I used a jar of marinara sauce and added some sauteed Baby Portobello mushrooms to the sauce mixture. I served with roasted asparagus and roasted Roma tomatoes. It was the first meal I cooked for my girlfriend. She and I both enjoyed it.

Started off by boiling chicken breasts, pototoes, and eggs in separate pots. I soaked my bread cubes in some chicken broth and then mashed it up with a fork to get a creamy consistency. Sauteed a chopped red onion in aji amarillo paste and aji panca paste along with garlic, salt, and pepper. Next added the shredded chicken with a little extra broth to achieve a consistency of a stew. After simmering for a few minutes to blend the chicken with the aji amarillo and aji panca flavors, I added my bread/broth mixture along with the evaporated milk and Parmesan cheese. Added the chopped walnuts last, and reduced to a thick stew. I served the Aji de Gallina over boiled potatoes with a side of rice and garnished with boiled eggs, black olives, and orange pepper. And, was even blessed to have some Inca Kola to go along with this very delicious and easy meal to cook. Viva El Peru!

An excellent dish. I added Artichoke Hearts, Cherry Tomatoes, Baby Bella Mushrooms, Non-Pareil Capers, basil, and oregano. I marinated my chicken in Italian dressing before sauteing it. I served it on a bed of Aji Amarillo sauce.

I cooked my quinoa in chicken broth to add a subtle flavor and used a red bellpepper to bring a little sweetness and color to the dish. I omitted the parsley/cilantro this time so as to have the asparagus and shrimp flavors at the head of the line. To the plate, I added some Peruvian Aji sauce (http://allrecipes.com/recipe/peruvian-aji-sauce/detail.aspx) as a side dressing. Wooooooo, Buddy! This was the absolute best quinoa I've ever made. It was an "Out of This World Meal" which earned me the prized and golden Stamp of Approval (SOA) from Mi Gato Loco.