Recipe:

1 box of penne pasta (you can use any pasta)

1 lb of chicken breasts/tenders/skinless boneless thighs

5 cloves of garlic

1/2 an onion sliced or chopped

2 cups of sliced mushrooms (fresh or canned)

2 Tbs of olive oil

2 Tbs of butter

1/2 tsp of salt

1/2 tsp of black pepper

1 tsp of crushed red peppers (can adjust to taste)

2 Tbs of soy sauce

1/2 cup of light cream

a splash of a good white wine (optional)

Directions:

1.  Before you start prepping the chicken.  Start to boil water for your pasta!

2.  Slice chicken into small slices  (1/2 inch x 1 inch) place in bowl

3.  Slice or chop half an onion

4.  Mince garlic cloves

5.  Add garlic, soy sauce, salt, pepper, crushed red peppers to chicken

6.  Put oil in a big pan, medium to high heat

7.  Sautee Onions until the onions are soft, then  add mushrooms, if you’re using fresh toss them until slightly soft then add your optional splash of wine; canned mushrooms are already soft so there’s no need to wait

8.  Add chicken and cook thoroughly then add cream

9.  Add cooked pasta into pan and toss until pasta is covered in sauce

10.  Garnish with slice scallions and chopped cilantro (optional)

Serves 6 to 8

I want to point out that it’s always a good idea to try your dish before you serve it and that it suits your taste buds.  Although I follow recipes, I don’t follow them to a tee.  Everyone’s palette is different.  The first time I made this dish, I didn’t add the mushrooms, wine, and cream.  Boy it sure made a difference, and the cream didn’t make it too heavy.  You can omit these ingredients and the dish would still turn out great.

I own a ton of cookbooks, but usually cook from memory or create new dishes on the fly.  I had to really pay attention to take a stab at putting this recipe together.  Please feel free to test it and give me feedback.

Planning my Christmas dinner menu has been harder than I anticipated. Now I’m down to planning just the big Christmas Eve dinner. My family, being of Asian decent and having lived in Europe, we make a bigger deal about Christmas Eve than Christmas morning. We would eat and go to midnight mass and then come home and open presents. Luckily, my husband’s family and he follow the Christmas Day tradition. So it’ll work out just wonderfully! We’ll spend Christmas Eve at our house, have my parents and siblings come over. We’ll head out to midnight mass and then come home and open presents. Christmas Day we’ll head up to the mountains to spend time with his family. Sounds pretty simple, but it isn’t. Some of you probably can relate to how I feel. Unless we have access to and can afford a personal shopper, a maid, a chauffeur, and a chef, things just get away from us. My ambitions of throwing a get-together for our friends and then Christmas Eve dinner for my family was great, but now looking at our work schedule and some of the things we have to do (not food related at all), it just doesn’t seem realistic anymore.

If I find time to have a small gathering with friends, I’ll go with hors d’oeuvres only and drinks. I have a few drink recipes up my sleeve as well. I can always whip up a pretty mean Long Island Iced Tea that’s really yummy and of course my wide array of martinis. (I learned these from my days of working my part-time job at Tabouleh Mediterranean Restaurant in Gaithersburg, MD) I think that would be fun!

I am planning on something really scrumptious for a main course for my Christmas Eve dinner. I’m going to prepare a Roast Beef with Yorkshire Pudding. Here’s a recipe:

Roast Beef
Serves 8

1 Prime Rib of Beef Joint (6 lbs / 2.7 k)

2 Tsp Dry English Mustard

3 Tbsp All-Purpose Flour

1 1/4 Cups Red Wine

1 1/4 Cups Beef Stock

2 Tsp Worcestershire Sauce (Optional)

Salt and Pepper

1. Preheat the oven to 450 degrees F / 230 degrees C.
2. Season the meat to taste with salt and pepper. Rub in the mustard and 1 tablespoon of the flour.
3. Place te meat in a roasting pan large enough to hold it comfortably and roast in the oven for 15 minutes. Reduce the temperature to 375 degrees F / 190 degrees C and cook for 15 minutes per 1 lb / 450 g, plus 15 minutes (1 3/4 hours for this joint) for rare beef or 20 minutes per 1 lb / 450 g, plus 20 minutes (2 hours 20 minutes) for medium beef. Baste the meat from time to time to keep it moist, and if the pan becomes too dry, add a little stock or red wine.
4. Remove the meat from the oven and place on a warmed serving plate, cover with foil, and let stand in a warm for 10-15 minutes.
5. To make the gravy, pour off most of the fat from the pan (reserve it for cooking the Yorkshire pudding), leaving behind the meat juices and the sediment. Place the pan on the stove over medium heat and scrape all the sediment from the bottom of the pan. Sprinkle in the remaining flour and quickly mix it into the juices with a small whisk. When you have a smooth paste, gradually add the wine and most of the stock, whisking constantly. Bring to a boil, then reduce to heat a gentle simmer and cook for 2 – 3 minutes. Season with salt and pepper and add the remaining stock, if needed, and a little Worcestershire sauce, if you like.
6. When ready to serve, carve the meat into slices and serve on warmed plates. Pour the gravy into a warmed pitcher and take direct to the table. Serve wit Yorkshire pudding.

Yorkshire Pudding
Serves 4

1. Preheat the oven to 425 degrees F / 220 degrees C.
2. Make a batter with 3 1/2 oz / 100 g plain flour, a pinch of salt, 1 beaten egg and 10 fl / 300 ml milk and water mixed. Allow to stand for half an hour.
3. Heat 2 Tbsp roast beef dripping or olive oil in an 8-inch square roasting tin in the top of the oven.
4. Remove the tin from the oven, pour in the batter and bake for 25-30 minutes until it is puffed up and golden brown.

***Recipe taken from ‘Steaks, Chops, Roasts, & Ribs’ by Parragon Publishing

]]> http://www.asamatteroffood.com/2007/12/planning-your-menu-christmas-2007-part-ii/feed/ 0 http://www.asamatteroffood.com/2007/12/comfort-food-one-pot-venison-stew/ http://www.asamatteroffood.com/2007/12/comfort-food-one-pot-venison-stew/#comments Tue, 04 Dec 2007 03:35:06 +0000 jpham http://asamatteroffood.wordpress.com/2007/12/03/comfort-food-one-pot-venison-stew/ As much as I love to cook, I must admit I sometimes dislike to do dishes. If it’s one or the other, I’m fine with washing dishes. It may sound silly but it’s soothing and allows me to have time to think or just not think. When I have to do both, I don’t enjoy washing dishes so much. Therefore, I welcome one-pot meals. Less pots to wash, maybe not so much the dishes.

Here’s a stew I put together tonight. I went with the “whatever-I-have-on-hand” concept and cooking without a recipe. That is really how I cook. I really don’t follow recipes and just do it by taste and my knowledge of what spices, sauces, and just flavors in general go together. Freestyle!

• 2 lbs of venison loin, cubed
• 5 stalks of celery, chopped
• 5 large carrots, chopped
• 8 medium sized Red Skinned potatoes, quartered or halved, depending on size
• 1 onion, quartered
• 5 bay leaves
• Ground Cumin
• Garlic Powder
• Salt & Pepper
• All Purpose flour
• Cooking oil
• 2 large cubes of beef bouillon ( 2 cups of beef broth)

1. In a large pot heat oil. Whisk in a 1/4 cup of all purpose flour until it turns a golden color to create a roux (usually done with butter and flour).
2. Add venison which has been coated with 1/4 cup of all purpose flour and brown meat.
3. Add chopped celery and carrots. Stir and cook for 3 – 5 minutes. Then add 4 boiling cups of water or enough to cover meat.
4. Add potatoes, quartered onion, bay leaves, and beef bouillon. Cook for 10 minutes on medium heat.
5. Add about 1 tsp of cumin, 1 tsp of garlic powder, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper.
6. Simmer on low to medium heat for 20 – 25 minutes or until meat and potatoes are tender.
7. Serve with bread.

Here’s a really quick and short way to do it!

1 lb of turkey chops / boneless turkey breasts / turkey loin (turkey slices should be about 1/2 inch thick)

A pinch of salt to taste

A pinch of black pepper to taste

2 jars of fat free turkey gravy

Cooking spray

1. Spray skillet with cooking spray and heat on high.
2. Brown turkey on both sides.
3. Lower heat and add gravy.
4. Simmer for about 20 minutes or until turkey is cooked.

Serve with mashed potatoes and stuffing of your choice.

I use boxed mashed potatoes and stuffing. Follow the instructions on the box!

Enjoy!

Are you planning a holiday get-together this Christmas? Maybe two or three? One for your family and then two or more to get all your friends together. I plan to have one to get my family together. Then I have to pick a date for my friends. So here are already 2 opportunities for me to create some great meals to please the crowd.

My head is buzzing with ideas. There are the Christmas decorations, lights, and the tree. Then the biggest buzz is the one that involves planning my menu(s). I served up an incredible meal for Thanksgiving. It took a lot of prep time and my back is still aching until this day. Hehehhe… BUT if there’s anything I’d like to always outdo myself in it is cooking and creating pastries.

Here are some ideas for a main course I’ve thought of:

• Roast Beef with Yorkshire Pudding served with Pan Gravy
• Roast Lamb
• A Rack of Lamb
• A Turducken
• A Chicken Dish

As you can see, I’m still in the early stages of planning, but there’s much to do so I’ll have to narrow it down and decide. Not only do I have to pick the main course, but also the sides which will have to complement the main course and each other. Then there is dessert! I will take the most time selecting the dessert(s) I’ll be making this year. I am absolutely thrilled and plan to make it the least stressful for myself and the most enjoyable for myself and all my guests.

Last, I suggest you decide on how many people you will entertain and feed. Whether you want a sit-down dinner or go buffet-style, make sure you plan well ahead. This time of year is stressful enough, don’t make it so you will end up ripping out your hair as I have in the past.

I have to say I enjoy a good hearty bowl of chili with a nice kick once in a while. One of my favorites is the Texas Chili from Hard Times Cafe. Boy is it scrumptious! Now, I don’t think it’s particularly good for one’s waistline of cardiac health, but still, once in a blue moon I’d roll into a Hard Times Cafe and order either the Texas Chili Frito Pie or the Texas Chili Mac. One year I got so obsessed with that particular Texas Chili I became determined to make it at home. Luckily when I spoke to my waitress who served us on one of those visits, she told me that they packaged the spice mix and sold it! I felt as if I hit the jackpot that day.

So ever since then I’ve gone out to buy the package and gone home and made it. In order to cut down on our fat intake, I use ground venison instead of ground beef. You can also try it with ground turkey, it’s still delicious. The spices you can get either at Hard Times Cafe or I’ve found it at my local Shoppers Food Warehouse.

Venison Texas Chili Mac

2 lbs ground venison (beef or turkey)

One 2-ounce bag of spice mix

One can beef broth or beer

One can of beans (optional)

1. Cook meat in skillet until tender.
2. Add 1/4 cup spice mix as meat is cooking. Stir well.
3. Transfer to chili pot and add beef broth or beer.
4. Mix in remaining spice mix according to taste and simmer covered for at least 30 minutes.
5. As liquid evaporates add water as needed to completely cover meat.
6. Drain each serving with slotted ladle or spoon.
7. For enhanced flavor, refrigerate over night and reheat in double boiler before serving.

Chili Mac:

In a bowl or on an oval platter layer spaghetti, chili, grated cheese, chopped onions, chopped chives, bacon bits, or whatever it is you want to dress it with. Sprinkle with white vinegar (optional). For extra heat mix chopped raw jalapeño peppers with the onions.

***I got this recipe off of the Hard Times Chili Texas Spice Mix box. I modified it a bit with how I dress the chili before I eat it.

Frito Pie:

In a bowl or on an oval platter follow the instructions for the Chili Mac above but use Fritos (original flavor) instead. This will yield a tasty favorite for game day or any other day, with a nice crunch!

I find this to be the quickest and gratifying chili. I have made different chili over the years from scratch. But when I don’t have the time, this is a precise and yummy way to satisfy my craving for a delicious chili, with a kick.

]]> http://www.asamatteroffood.com/2007/11/recipe-texas-venison-chili-mac/feed/ 0 http://www.asamatteroffood.com/2007/11/recipe-maple-glazed-yams-with-pecan-topping/ http://www.asamatteroffood.com/2007/11/recipe-maple-glazed-yams-with-pecan-topping/#comments Fri, 23 Nov 2007 07:05:07 +0000 jpham http://asamatteroffood.wordpress.com/2007/11/28/recipe-maple-glazed-yams-with-pecan-topping/

Maple-Glazed Yams with Pecan Topping

4 lbs of yams (red-skinned sweet potatoes), peeled, cut into 1/4 inch rounds

1/2 cup pure maple syrup

8 Tbsp (1 stick) chilled butter, cut into 1/2 inch pieces

1/3 cup all purpose flour

1/3 cup packed brown sugar

1/2 cup coarsely chopped pecans (don’t chop it up too fine, you’ll lose the crunch)

1. Preheat oven to 400 degrees F.  Butter a 13x9x2 inch glass baking dish.*

2. Bring a large pot of salted water to boil.  Add yams.  Cook until water returns to a simmer, about 4 minutes.  Drain; rinse in cold water.

3. Arrange yams in baking dish, overlapping pieces.  Sprinkle with salt.  Pour maple syrup over yams.  Dot with 3 Tbsp of butter.**  Cover with aluminum foil and bake until yams are almost tender, about 25 minutes.

4. Mix flour and brown sugar in a medium bowl.  Add remaining 5 Tbsp of butter.  Rub in with fingers until mixture resembles a coarse meal.  Mix in pecans.

5. Sprinkle pecan mixture over yams.  Bake yams until tender, about 20 minutes.

Serves 12

*  Buttering your baking dish in this instance means to let the butter melt in the dish while it is preheating.  You can also put the dish in once the oven has been heated.  Let the butter melt only for a minutes.  Then take the dish out and swirl the butter around in the dish to cover the bottom.  Be careful to not burn the butter.

**  How I ”dot” the butter is to divide the butter portion into smaller pieces and spread them over the the yams.

Recipe taken from Simply Recipes

EXTRA BONUS TIP: 

If you want this dish to be sweeter (I like the way I described above because the sweetness was just right) you can spread small marshmallow puffs over the yams after you pour the maple syrup in.  Then add the flour mix with the brown sugar and pecans.  This was suggested at the dinner table on Thanksgiving for people who have a bigger sweet tooth.

First, I have to determine how big of a bird I want to buy.  Then I have to find the recipe I want to use for my turkey.  Then I have to determine which sides to serve in addition to the regular mashed potatoes, gravy, green beans, cranberry relish, and stuffing.  Do I go the traditional route or do I go with some flare?  What is considered traditional anyway?  I also need to get a big pan to cook this big bird in.  Oh just the thought of it all is making my head spin with excitement and then with fear of having a flop.

While I’m planning all this I wanted to share some recipes I’ve relied on in the past.  I was successful in following the recipe and achieving a delicious outcome.

Herb-Butter-Roasted Turkey

Prep:  20 min

Cook:  3 hr 50 min

Servings:  14

Ingredients:

• 1 14-pound turkey
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup butter (no substitutes)
• 2 – 3 Tbs. snipped fresh thyme, tarragon, marjoram, and/or rosemary
• 2 cloves garlic, minced

Directions:

1. Preheat oven to 425 degrees F.
2. Remove giblets and neck from interior cavity of turkey; reserve for gravy stock. Rinse bird; pat dry. Cut off wing tips; reserve for gravy stock. Season cavity with salt and pepper.
3. For Herb-Butter Seasoning, combine butter, the fresh herbs, and garlic. Starting at the neck end of the turkey, loosen skin by sliding your fingers underneath it, being careful not to tear it. Slide your hand as far as you can toward the other end of the turkey, separating the skin from the meat. Rub about two-thirds of the herb butter seasoning over the entire breast.
4. Spoon some of the stuffing into the neck cavity. Skewer neck skin to back. Spoon more of the stuffing loosely into the body cavity. (If you pack stuffing too tightly, it will not get hot enough by the time the turkey is cooked.) Tuck drumsticks under tail skin, or tie to tail. Transfer any remaining stuffing to a 2-quart casserole; cover and chill in the refrigerator.
5. Place turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the center of one of the inside thigh muscles. The bulb should not touch the bone.
6. Rub remaining herb-butter season over the entire turkey. Cover turkey loosely with foil. Roast in the preheated oven for 20 minutes. Reduce temperature to 350 degrees F. Continue roasting turkey for about 3-1/2 to 4 hours or until thermometer registers 180 degrees F. Cut band of skin between legs after 2-1/2 hours so the thighs will cook evenly. Bake casserole of stuffing alongside turkey during the last 40 minutes of roasting. During the last 30 minutes of roasting, uncover turkey.
7. When done remove turkey from oven; cover. Let turkey stand for 20 minutes before carving. To serve, remove stuffing from turkey; transfer to a serving bowl. Carve turkey and serve warm. Makes 14 servings.

Recipe source:  Better Homes and Gardens®.  Copyright 2002.  Meredith Corporation.

My quick tip:

Wing tip is the section from the tip of the wing to the first bend.  Don’t make the mistake of cutting off to much of the wing or the entire wing.  I’ve done it!  I read to “Cut of wing…” and cut off the wing then saw “tip”.  :-p

Here is another recipe I have tried in the past which yielded a great delicious turkey as well.

Brined Roast Turkey with Pan Gravy

Ingredients:

Brine:

• 1 gallon water
• ½ ounce ground cloves
• ½ ounce ground ginger
• 4 ounces cracked black peppercorns
• 12 bay leaves
• 1 pound kosher salt
• 24 ounces honey
• 24 ounces maple syrup

Additional Ingredients:

• 1 (10-pound) whole fresh turkey, giblets and neck removed and reserved for stock
• 1 stick butter, room temperature
• 2 teaspoons chopped garlic
• 1 teaspoon chopped fresh rosemary leaves
• 2 teaspoons chopped fresh sage leaves
• 2 apples quartered and cored
• 1 onion, peeled and cored
• 2 rosemary sprigs
• 3 sprigs sage
• Olive oil, for drizzling
• 1 cup cubed carrots
• 1 cup cubed celery
• 1 cup cubed onions
• ½ cup white wine
• ½ cup Madeira wine
• 4 cups turkey stock, recipe follows
• 1 sprig thyme
• 2 sprigs parsley
• Beurre manie (2 ounces butter mixed with 2 ounces flour until it forms a soft dough)
• Salt and pepper

Instructions:

1. In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow to cool to room temperature.
2. Rinse the turkey inside and out with cold tap water. Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator.
3. Preheat oven to 325 degrees F.
4. In a shallow roasting pan, place the carrots, celery and onions. Remove turkey from brine.
5. Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin. Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
6. Place the turkey over the vegetables, breast-side up, in the roasting pan. Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation. Drizzle the turkey with olive oil and rub it into the skin. Roast the turkey to at least 165 degrees F in the breast, about 2 ½ hours. If the skin gets too dark during roasting, tent with foil.
7. Transfer turkey to a platter and allow to cool. Meanwhile, prepare pan gravy.
8. Tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat. Deglaze roasting pan with white wine and Madeira. Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains. Add the turkey stock, thyme and parsley. Bring to a boil and strain into saucepan. Bring back to a boil, skim and lower to a simmer. Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season, to taste, with salt and pepper.

Turkey stock:

• Giblets and neck from 1 turkey
• 2 tablespoons olive oil
• ½ cup port wine
• 1 cup roughly chopped onions
• ½ cup roughly chopped carrots
• ½ cup roughly chopped celery
• 2 sprigs rosemary
• 5 peppercorns
• Water, to cover

Instructions:

1. Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Ad the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until the port is almost completely evaporated, about 10 minutes.
2. Add the carrots, onions, celery, rosemary and peppercorns. Cover with cold water by 4-inches. Bring to a boil. Reduce heat to a simmer for 2 hours, adding a little more water, if necessary. Skim any scum that rises to the surface of the stock and discard.
3. Strain the stock. Use immediately, or cool an refrigerate for up to 4 days.

Recipe courtesy of Wolfgang Puck, 2003.  Copyright 2002 Television food network G.P.

My quick tip:

If you decide to use this last recipe, please be ready for some WORK!  I suggest you do all the prep work the day before.  The brine definitely, and have your turkey soak in that overnight.  Measure all your dry ingredients and set them aside.  Cut up all the vegetables and refrigerate them.  If you’re like me, I start early in the morning.  If you have everything prepped all you have to do Thanksgiving morning is to assemble and stick the bird in the oven and have it cook.

Let me know if you decide to try any of these recipes and how it turns out!  It’d be great to get some feedback!  Just email me at GotFood13@gmail.com or post in the comments section.  Enjoy!

As soon as we walked through the doors we were taken back by the decor.  The walls were a dark rich, either cherry or mahogany, wood.  The lights were dimmed so it gave the dining room an even darker appearance.  I like dimmed lights but honestly cannot say that it gave me a cozy or inviting feeling.  I know my opinion can be considered biased because of the feeling I expect to experience given a certain atmosphere.  I noticed the patrons were very well suited up.  We had never been to Shula’s so we didn’t know what to expect. 

We were seated in a nice booth.  Immediately, my husband and I started to joke about how stuffy it felt.  It was too rigid, in my opinion.  A waitress came and placed a football on a tee, right on my plate, I found it odd but a little intriguing.  It took a good 10 minutes before someone came to get our drink orders, and still no menus.  We ordered a beer and a martini.  I don’t remember which martini it was but remember that it was recommended by our waitress as being her favorite.   I also remember that it wasn’t as great as she thought it’d be and that I could have made a better one.  We waited another 10 minutes until our drinks came back and we ordered appetizers which we were able to find on the drink menu.  Fancy, but we discovered the football which was placed on my plate served as a menu.  I think the football menu is a neat idea which plays part in showcasing Don Shula’s history as a football coach.  I also came to find out that the restaurant is themed after the 1972 Miami Dolphin’s “Perfect Season”.  So it all tied in together well. 

At this point we were starving!  We ordered the beef tips and a salad.  It took 20 minutes for our appetizers to come.  In the mean time we had finished our drinks and a cart of meat with all the different cuts was wheeled to our table.  There were the filet mignon, the N.Y. strip steak, the porterhouse, prime rib, and the Kansas City Strip, and the Cowboy steak to choose from.  I ordered the prime rib and my husband the N.Y. strip steak.  We also put in another order for drinks.  It took, what felt like another eternity for our drinks to come, and then yet another for the entrees.

Overall, the steaks were good.  I didn’t find my meal exceptional.  The prime rib which I was served, had a bit too much fat on it and I had to spend a lot of time trimming the fat off.  I ordered medium rare and got a piece that was more medium.  The N.Y. strip was ordered to be a medium well but was served more well.  The bread was excellent, I must add.  I can’t say that it was a horrible experience.  It wasn’t.  The meal was still good.  However, the wait staff was slow.  We had 3 different waitresses, so if we needed anything we didn’t know who to make eye contact with and get their attention.  It took a little over 2 hours to have our entire meal.  A good thing we didn’t have other plans!  For a $190 bill with gratuities pre-included, and an award-winning restaurant, I expected to have had a much better dining experience to write about.  For less than half of what we paid at Shula’s we could have gone to our usual spot, Outback Steakhouse.  We could have had steaks just as good but cooked according to our specifications.

For those who want to try the restaurant or get more information, please visit www.donshula.com.  Perhaps you’ll have a different experience.  One has to keep in mind certain demographics, individual taste, and the atmosphere one seeks.  Like they say “Different folks, different strokes!”. 

As for me, I will chalk this one up as a one-time visit.

It’s really really yummy and I guarrantee you it has a lot less fat & sodium than what you get at the restaurant. Serving it with some Spanish rice and we’re off to another great meal.