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Unread 04-18-2015, 07:32 PM   #1
Trons
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Tried something new!

Okay, so had an idea so I tried something new tonight. Took some chicken, cut it thin. Marinated in salsa for 4 hours. Added 1 shot of tequila, 1 tblsp of Garlic, some coarse salt and ground pepper to the marinade. Came up with this:



Got the grill nice and hot and grilled the chicken:



Added a tblsp of mild salsa and some Mexican cheese, baked at 350 for 5 min to melt the cheese:



It was pretty amazing. A little negative feedback from people who didn't like salsa, but everybody else loved it.

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Unread 04-18-2015, 07:40 PM   #2
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Infusing a little salsa into meat is pretty delicious, for sure... and that looks like it'd be toothsome. I once put just a little salsa in the very top inch or so of a meatloaf before baking it and it became an instant favorite. The stuff is under-rated as an ingredient, rather than just as a topping.
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Unread 04-19-2015, 08:37 AM   #3
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Well, the one thing I forgot was the green onions on the cheese. I didn't even realize I had forgotten them till we were cleaning up. I think that would have put a nice touch on it. I'd like to point out that even the people who didn't care for salsa still liked the chicken.
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Unread 04-19-2015, 11:48 AM   #4
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Green onions and cilantro!

Yummy.
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Unread 04-22-2015, 08:42 PM   #5
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Most definitely agree, salsa is way underrated, , gimme the hot stuff please
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Unread 04-23-2015, 06:13 PM   #6
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Quote:
Originally Posted by Nuthin View Post
Infusing a little salsa into meat is pretty delicious, for sure... and that looks like it'd be toothsome. I once put just a little salsa in the very top inch or so of a meatloaf before baking it and it became an instant favorite. The stuff is under-rated as an ingredient, rather than just as a topping.


I'm stealing that one!
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Unread 04-23-2015, 06:28 PM   #7
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A little salsa mixed into the meat on the very top bastes the whole meatloaf with flavor. If you like salsa at all, you will LOVE it! Enjoy!
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Unread 04-25-2015, 06:17 AM   #8
pentastarguy
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sounds yummy!
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Unread 07-16-2015, 09:50 AM   #9
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Definitely going to try that in the next few days.
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Unread 08-03-2015, 09:47 AM   #10
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Here's something newish I did yesterday.

I make zucchini or squash boats all the time and fill with cheese and salsa. This time I added jalapeno slices and crumbled bacon. Never doing it the old way again.
img_1646.jpg

img_1647.jpg

img_1648.jpg

img_1649.jpg

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Unread 08-03-2015, 08:09 PM   #11
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JB, that looks delicious; I am stealing it! (One of the few things I've never even considered and I almost always have so much zucchini I beg people to take some.)
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"The minute you hear ‘freedom’ and ‘democracy’, watch out…because in a truly free nation, no one has to tell you you’re free.” Jacque Fresco

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Unread 08-03-2015, 08:48 PM   #12
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Depending on the size you might need to micro them empty for a little while to make sure they are soft cooked before the bottom burns. Maybe 45 sec or so
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Unread 08-03-2015, 09:06 PM   #13
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Thanks! Little tips like that save SO much frustration with a new dish. I'll remember it.

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--Please put my quote in your signature. Love, 'Shux
--I'd rather have that than tapwater you can light on fire. - Lone Jeeper
--You're doing it wrong. - Cause --I don't care. At least I'm doing it. - AKABOB
"The minute you hear ‘freedom’ and ‘democracy’, watch out…because in a truly free nation, no one has to tell you you’re free.” Jacque Fresco

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Unread 08-03-2015, 11:32 PM   #14
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Looks good! I usually take the stuff I scoop out and
incorporate it back in to the squash. Kind of like twice
baked potatoes if that makes any sense...
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Unread 08-04-2015, 02:19 AM   #15
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Holy Mary, Mother of God we now have Vegans here .

Run for the hills boys .

I feel so damn dirty now .
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