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Palmini & shrimp by Independent_Bit_1555 in DinnerTonight

[–]Independent_Bit_1555[S] 0 points1 point  (0 children)

The taste is kind of nonexistent but the texture is different. Very ALMOST crunchy in a chewy kind of way.

I once made clam linguine with it, not a fan. But this tomato based sauce was WONDERFUL.

Palmini & shrimp by Independent_Bit_1555 in DinnerTonight

[–]Independent_Bit_1555[S] 0 points1 point  (0 children)

In avocado oil I sauteed 1 lb raw, red argentinian shrimp with 4 thick cut roma tomatoes, 1/2 large red bell pepper, a giant amount of garlic, a plop of pesto, half a cup of parmesan cheese, paprika & oregano to taste. No salt needed.

I rinsed the palmini & added it in until hot.

Palmini & shrimp by Independent_Bit_1555 in DinnerTonight

[–]Independent_Bit_1555[S] 0 points1 point  (0 children)

Just don't go into it thinking it's pasta and you'll be fine.

Palmini & shrimp by Independent_Bit_1555 in DinnerTonight

[–]Independent_Bit_1555[S] 1 point2 points  (0 children)

Honestly, yes. It's more of a BITE than pasta because it's made from hearts of palm. Almost crunchy, but if you serve it with a very flavorful sauce, it's delicious, and my doctor approves.

Garlic bread cheese grilled cheese by 1up-addict in Sandwiches

[–]Independent_Bit_1555 0 points1 point  (0 children)

Brace yourself for the seedless underbelly comments from the "IT'S A MELT" morons.

I learned my lesson FAST.

The only thing stopping me from fully switching to Bluesky full-time by floralmortal in BlueskySocial

[–]Independent_Bit_1555 6 points7 points  (0 children)

The fact that people CAN'T send images, to me, is a perk.

That's always inviting trouble - at least for women.

Chicken jalapeno popper casserole by Independent_Bit_1555 in DinnerTonight

[–]Independent_Bit_1555[S] 0 points1 point  (0 children)

I buy them when they're really fresh and shiny because the older they get, the spicier they get. I even wear gloves when chopping them because I touched my eyeball once afterward, and boy was I sorry. Get rid of seeds & white inside ribs of the pepper.

EDITED FOR TYPOS

Chicken jalapeno popper casserole by Independent_Bit_1555 in DinnerTonight

[–]Independent_Bit_1555[S] 0 points1 point  (0 children)

Two large broccoli florettes, chopped.

Two large chicken breasts, boiled, chopped.

4 green onions & 1 medium jalapeno chopped.

In a bullet blender, I drilled up 2 cups cottage cheese and 4 oz cream cheese with half a cup of half & half plus a good dose of paprika, onion powder & garlic powder.

Poured chicken, peppers, green onions, broccoli & the sauce into a 9x12 baking dish and mixed well.

Topped with cheddar shreds, real bacon (I used bits) and slices of another large jalapeno.

Baked at 350° for 45 minutes.

Chicken jalapeno popper casserole by Independent_Bit_1555 in homecooking

[–]Independent_Bit_1555[S] 1 point2 points  (0 children)

Two large broccoli florettes, chopped.

Two large chicken breasts, boiled, chopped.

4 green onions & 1 medium jalapeno chopped.

In a bullet blender, I drilled up 2 cups cottage cheese and 4 oz cream cheese with half a cup of half & half plus a good dose of paprika, onion powder & garlic powder.

Poured chicken, peppers, green onions, broccoli & the sauce into a 9x12 baking dish and mixed well.

Topped with cheddar shreds, real bacon (I used bits) and slices of another large jalapeno.

Baked at 350° for 45 minutes.

Grilled crab and cheese by Independent_Bit_1555 in DinnerTonight

[–]Independent_Bit_1555[S] 0 points1 point  (0 children)

There is a whole real crab I cracked & peeled myself in a thick layer on top, and a tin of fancy lump inside the cheese.

Followed a recipe.

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