Tuesday, May 17, 2022

Words & Brush Recipe Corner: Chicken Almond and Apple salad Tortilla pockets

 

CHICKEN, ALMOND AND APPLE SALAD TORTILLA POCKETS


Courtesy of Old El Paso website


Savory chicken joins sweet-tart apples and crunchy toasted almonds in a creamy dressing for a delicious combination of flavors and textures. That yummy mixture then gets tucked into a warm tortilla pocket for a can't-miss meal—no silverware required. Serve as an easy at-home meal, or bring it along to work if you want to cause some jealousy in the office!

Prep20 Minutes
Total20 Minutes
Servings4



INGREDIENT LIST

  • 1/3 cup mayonnaise
  • 1/3 cup Old El Paso™ Crema Mexicana
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 2 cups cubed (1/2 inch) cooked chicken
  • 1 large apple, cut into 1/2-inch cubes (about 1 1/4 cups)
  • 1/2 cup sliced toasted almonds
  • 1 tablespoon chopped fresh Italian (flat-leaf) parsley
  • 1 package (8 count) Old El Paso™ Tortilla Pockets, heated as directed on package
  • 8 romaine lettuce leaves
  • PREPARATION

    1. In medium bowl, beat mayonnaise, crema, lemon juice, mustard and sugar, using whisk.
    2. Add chicken, apples, almonds and parsley. Stir to coat.
    3. Stuff pockets with chicken salad and lettuce leaves.
    • EXPERT TIPS

      • We tested this recipe with a Gala apple, but you can substitute a Granny Smith green apple or any other apple you prefer.
      • This Chicken, Almond and Apple Salad Tortilla Pockets recipe can be served immediately, or the chicken salad can be stored in a tightly covered container for up to 24 hours in the refrigerator and stuffed into the tortilla pockets just before serving.
      • For cut-up cooked chicken in a hurry, pick up a rotisserie chicken in the deli section of most grocery stores.

      • Enjoy 

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Friday, May 13, 2022

Words & Brush Weekender: Easy listening music and chat, Friday 13th May 2022, Free Choice - all genres of music welcome

Easy listening music and chat, Friday 13th May 2022, Free Choice - all genres of music welcome!



Enjoy some good music here on Words & Brush, its your free choice so please post any of your favorite music of all genres!

Elvis Presley  Girls, Girls, Girls


Tommy - Pinball Wizard - The Who/Elton John 


Moon Over New Orleans - Avalon Jazz Band


Bob Seger against the wind



Agua De Beber - Drinking Water - Stringspace - Jazz Band



Mary Hopkin - Those Were The Days 


Village People - YMCA 


Christina Aguilera - Candyman


Infinity Of Sound - Million Roses


The Girl from Ipanema - cover by Elise



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Tuesday, May 10, 2022

Words & Brush Recipe Corner: Osso Buco

 Making The Perfect Osso Buco 

By   Chef Jean-Pierre

https://chefjeanpierre.com/recipes/osso-bucco/


INGREDIENTS

  

  • 2 large Osso Bucco
  • 2 cups Flour for dusting
  • ¼ cup fine Corn Meal, optional
  • 2 tablespoons Garlic Olive Oil or Extra Virgin Olive Oil
  • 1 large Onion diced
  • 2 cups Carrots cut into ¾ inch pieces
  • 2 cups Celery cut into ¾ inch pieces
  • 12 cloves of Garlic
  • 1 tablespoon Thyme chopped, use ½ if dry
  • 1 tablespoon Rosemary chopped, use ½ if dry
  • 2 glasses Chardonnay or Sauvignon Blanc, the Chef uses LARGE GLASSES πŸ™‚
  • 1 can 28 ounces Tomatoes peeled and seeded (the Chef used LaValle tomatoes)
  • 1 cup Tomato Puree
  • 2 cups Beef Stock or Broth
  • ½ cup Port Wine, optional
  • Salt and Pepper to taste
  • ¼ cup Flour to thicken
  • 2 Bay leaves
  • 12 to 15 Kalamata Olives pitted
  • Zest of one Lemon
  • Chopped Parley

INSTRUCTIONS
 

Preheat Oven to 375ΒΊF / 190ΒΊC

  • Dust your Osso Bucco in seasoned flour and corn meal.  In a frying pan heat some olive oil and when 365F sautΓ© the meat until golden brown, and reserve.
  • In a Dutch oven or any oven proof pot heat the olive oil, when hot add the onion and cook until golden brown.  Add the carrots, garlic, celery, thyme and rosemary, and wine.  Bring the wine to boil and let it reduce by half.     
  • AFTER THE WINE HAS REDUCED, add the tomatoes, tomato puree, Port wine.  Add the flour like the Chef did in the video.  Add salt and pepper to taste, and Bay leaves.  Cover your pot and bake until the meat is tender and fall of the bones.  Depending on the size it could take 2 to 3 hours.
  • When cooked, add the olives and the lemon Zest and serve with Polenta or Risotto.
  • For more instructions watch the video


  • Enjoy! 



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Friday, May 6, 2022

Words & Brush Weekender: Easy listening music and chat, Friday 6th May 2022, Free Choice - all genres of music welcome!

Easy listening music and chat, Friday 6th May 2022, Free Choice - all genres of music welcome!



Enjoy some good music here on Words & Brush, its your free choice so please post any of your favorite music of all genres!

Smokey Robinson & The Miracles - Tears Of A Clown


Rod Stewart - Maggie May


Age of Aquarius - The 5th Dimension


 Marty Robbins - El Paso


Can the Can - Suzi Quatro


 Love Theme from Romeo and Juliet 


ABBA : Take A Chance On Me 


Ain't No Mountain High Enough Marvin Gaye & Tammi Terrell


B. J. Thomas - Raindrops Keep Fallin' on My Head 


Survivor - Eye Of The Tiger



πŸ”ŠπŸŽΌπŸŽΉπŸŽ·πŸŽΊπŸŽΈπŸŽ»πŸŽ§πŸŽ€πŸ”ŠπŸŽΌπŸŽΉπŸŽ·πŸŽΊπŸŽΈπŸŽ»

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