Alright, let’s talk about this Monterey Cheddar cheese, you know? I ain’t no fancy cheese expert, but I know what tastes good and what don’t. And let me tell ya, this cheese, it’s somethin’ else. Now, some folks say Monterey Jack is from California. Heard tell some Spanish fellas way back when started makin’ it. …
Alright, let’s talk about them “fajitas de pollo,” whatever that fancy name means. It’s just chicken, you know, but fixed up real nice. I ain’t no chef, but I can cook up some tasty grub, and this here chicken is somethin’ special. First thing’s first, you gotta get yourself some chicken. Don’t matter much if …
Alright, let’s gab about this New York chicken, you know, the fried kind. Folks in the city, they seem to love it. I ain’t from around here, but I can tell you a thing or two about good eatin’. Now, they got all sorts of fancy places, what they call ‘em, “neobistros” and such. Sounds …
Alright, let’s talk about this here chicken thighs hominy casserole. I ain’t no fancy cook, you know, just a regular person who likes to eat good food. And this here casserole, well, it’s good eatin’, I tell ya. First off, you gotta get yourself some chicken thighs. Not them fancy boneless, skinless ones, no sir. …
Alright, alright, let’s talk about this…this jiggly stuff, you know, the kind that ain’t quite a drink and ain’t quite a solid. They call it…gel, yeah, that’s it. Fancy name for somethin’ that looks like fancy Jell-O, but I guess it ain’t the same. So, I heard tell you can make this gel stuff with …
Alright, let’s talk about them nut rolls, the top 10, they say. I ain’t no fancy baker, mind you, just a plain old woman who likes good eatin’. And nut rolls, well, they’re right up there with the best of ’em. First off, what makes a good nut roll? For me, it’s gotta be soft …
Alright, let’s get this straight, I ain’t no fancy chef or nothin’, but I can sure whip up some good grub. Today, we’re gonna make this here spicy potato stuffed flatbread. It ain’t hard, even my old hands can do it, so you city folks should have no problem. First off, we gotta make the …
Alright, listen up, y’all! We’re gonna talk about them pecan crackers today. You know, them things you use to get them tasty pecans outta their shells. I ain’t no fancy expert or nothin’, but I’ve cracked my fair share of pecans in my day, that’s for sure. First off, why do you even need a …
Alright, let’s talk about this chorizo con huevos thing. I ain’t no fancy chef, mind you, just an old woman who knows her way around the kitchen. So, what is it? Well, it’s just eggs and that spicy sausage, the chorizo stuff. You know, the red kind, kinda greasy but oh-so-good. My grandkids, they love …
Alright, let’s talk about this ditalini stuff. You know, those little pasta thingies? My grandkids, they love ’em. Always yellin’ for “ditalini, Grandma, ditalini!” So, I learned to make it, and it ain’t rocket science, let me tell ya. First off, you gotta boil the pasta. Get a big pot, fill it with water, put …