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Baked Chicken Breast

I have made these several times as a "healthier" alternative to the fried chicken that my step soon loves. I use more kid friendly cheese, like mozarella or jack or colby- usually a mix. I use my own spice and herb mixture according to my mood. I am sure most of you hounds out there do the same tweaking to most recipes. That said, these a very good, and aside very quick to make and pop in the oven for an easy dinner. I now make them just for myself. Tonight I made them but forgot to put in the cheese- still tasty but the cheese makes a difference. I won't forget it next time. Oh, and I do think 40 minutes is too long if the breasts are pounded thin. I use cutlets from our local grocery story that are already cut into even thickness. Those take about 25 min. Good recipe and very adaptable. Could also use for chicken parmesan. I've done it and it came out really well.

Jun 13, 2014
TropiChef in Recipes
1

Looking for... your best sweet potato casserole recipe?

Okay, I ended up making a lighter version of the traditional thanksgiving yams. I baked the yams and then scooped out the insides and whipped them with a little butter, pineapple juice, salt, a little bit of freshly ground nutmeg and allspice.*No sugar)
I made a carmel with sugar on the bottom of the pan and then placed thinly sliced pieces of pineapple over it. Then I mounded on the mashed yams and I topped those with crushed walnuts and baked the whole thing.

Everyone loved this dish. With so many heavy dishes at Thanksgiving it was light and refreshing. I would add crystalized ginger next time, though I didn't have any in my pantry, so I skipped it this time.

Nov 27, 2011
TropiChef in Home Cooking

macaroni and cheese big time competition

Condensed milk? Or evaporated milk? Just curious- I thought the condensed milk always had sugar in it.
I've heard that Cook's Illustrated recipe is good- do you have a link for it?

Nov 25, 2011
TropiChef in Home Cooking

Looking for... your best sweet potato casserole recipe?

Thanks so much for all the input, everyone! There are so many great suggestions- I think I may end up combining a few of them- I will report back what I come up with if it's good.
Later on, I definitely want to try the yams and chipolte recipes- but that just won't work for the Thxgiving dinner with the kids and my (older) parents who can't eat anything spicy.

I love spicy food- the hotter the better, therefore I can't judge the 'hotness' of spice in a dish when I make it for people who don't love hot, spicy food. A friend who can't take spice will tell me a dish is too hot, when I can't even taste the pinch of red pepper I put in it. Guess everyone's threshold is different.

Nov 25, 2011
TropiChef in Home Cooking

Looking for... your best sweet potato casserole recipe?

I like the addition of crystalized ginger- that sounds really good. My sister bought pineapple to add- she likes it with the yams- I think the pineapple and ginger would compliment each other nicely.

Nov 25, 2011
TropiChef in Home Cooking

Looking for... your best sweet potato casserole recipe?

Thx- the recipe looks really good. Would ditch the marshmallows but I like the idea of a crumble topping. I bought walnuts so that should work as well.

Nov 25, 2011
TropiChef in Home Cooking

Who is your "Von" and what dish is his/her specialty?

I'm a pretty good home chef and my mom, who doesn't love cooking the way I do- is a decent cook.
However, my mom, who is from Costa Rica, makes incredibly awesome homemade tortillas and small red beans. Since I was a little girl, I remember her making the tortillas by hand and cooking them in an iron skillet, resulting in toasty outsides and soft insides, which we would then drench in butter, sprinkle with salt and dip in sour cream. Heaven!. I have never been able to replicate her tortillas, nor can I make them by hand as she does. All she uses is Masa and water.
Same for her small red beans, which are common in Central America. I remember stopping by her home one day as an adult and eating a bowl and they were so good - a rich bean broth that was like a syrup and the beans were soft, but not mushy. I asked her what she seasoned them with- she said nothing- just salt.
I realize these are humble foods- but to me they are not only comfort food- but for some reason, despite their simplicity, these are dishes that even I, with my pretty good skills, still have not managed to master. My versions are good, but they never come out like my mom's. Even though I grew up eating them. I don't know what the answer is, but there are some dishes that you just can't duplicate, no matter how simple they are, nor how hard you try.

Nov 25, 2011
TropiChef in General Topics

Who is your "Von" and what dish is his/her specialty?

Great story! Could you share the recipe? I am a peanut butter fanatic .

Nov 25, 2011
TropiChef in General Topics

Looking for... your best sweet potato casserole recipe?

I'd love to view this recipe but the link isn't working- can you double check it and repost? Thx!

Nov 25, 2011
TropiChef in Home Cooking

Looking for... your best sweet potato casserole recipe?

I'm open to anything- though I generally use the warm spices on Thanksgiving.. I love the chipolte idea and will definitely make that later on. I generally do a casserole with peaches or pineapple and warm spices, but I don't add much sugar at all. Was looking for something new to try.

Nov 23, 2011
TropiChef in Home Cooking

Looking for... your best sweet potato casserole recipe?

Thanks for the suggestions. Guess I should have mentioned, I don't eat meat but it's always easy to leave out. I love the idea of chipoltes but since kids and others can't take the spice, will have to leave that for another time. I like the idea of a gratin.

Nov 23, 2011
TropiChef in Home Cooking

Do you really like that green bean casserole?

We never did the green bean casserole but its sounds ghastly. My mother sometime made pole beans cooked with a slice of bacon though- but she's Costa Rican and didn't grow up with Thanksgiving traditions.
I don't like dishes made with canned soup. My father's family is Southern, so they did do the yams and marshmallows but it wasn't overly sweet. It is usually mixed with canned peaches or pineapple. I don't care for the marshmallows but like the idea of combining the yams with fruit. Someone mentioned apples before and that sounds good. I don't mind the spices- I only make yams like this once a year anyway. It's nostalgia, what can I say?

Nov 23, 2011
TropiChef in Home Cooking

Looking for... your best sweet potato casserole recipe?

We aren't doing official Thanksgiving until Saturday, (a family member works at a hospital and they have no holidays) so if you have a recipe to share, please do! Generally, I skip the marshmallows though- and don't eat meat.
Thanks.

Nov 23, 2011
TropiChef in Home Cooking

Your best lentil soup recipe?

I don't eat meat anymore so my versions are vegetarian.

With brown lentils I saute garlic and onions with some dried herbs (provencial or italian blend works well- and a pinch of red pepper flakes. Add lentils, chopped carrots and diced potatoes. Sometimes I add a cup or so of canned diced tomatoes. Add vegetable broth or water. Cook until tender. Sometimes I add a little half and half before serving which is very good.

For red lentils, I make them Indian style. I saute lots of sliced onions, and I do mean lots- with garlic and ginger. Add curry powder and a pinch of garam masala and red pepper flakes. I usually cook in water but you could use broth. I serve these over basmati rice with raita ( plain yogurt mixed with fresh cilantro, chopped seeded cucumbers and chopped fresh tomatoes. Sesaon with salt, pepper and a pinch of cumin). Really simple but so good.

Oct 28, 2011
TropiChef in Home Cooking

Help me sauce this pasta

Forgot one very important ingredient! Minced fresh garlic- it is very important to the dish- it is a garlic-ly dish. Sorry for the omission! I don't know how to edit the post- is that possible?

Oct 23, 2011
TropiChef in Home Cooking

Help me sauce this pasta

Actually, I can't take credit for the combination. It's based on a recipe from a Greek cuisine cookbook I have. I think it is a popular dish served in restaurants in the Greek Islands. The recipe calls for parsley but I like it with oregano. It is delicious though and very quick to make on those nights you don't have a lot of time. I forgot to add lots of crushed garlic is used- how could I forget that?? Will have to edit my post!

Oct 23, 2011
TropiChef in Home Cooking

Help me sauce this pasta

I do something similar with just shrimp but Greek style- I use a generous portion of olive oil (good stuff) salt, black pepper, red peeper flakes (opt) thinly sliced sweet onion (peruvian or vidalia or even red onion) chopped ripe tomato and oregano (dried or fresh is even better) Top with fresh lemon juice and lemon zest. I bake mine in a hot oven 450-475 a few minutes- take out and flip shrimp over then sprinkle with feta cheese. Pop back in over for a few minutes until shrimp are done (don't over cook the shrimp!) Add a little pasta water and. I usually serve it over linguine or spaghetti but it would work well with this pasta too. Very simple and fast.

Oct 21, 2011
TropiChef in Home Cooking

Anyone have a recipe for Thai shrimp in garlic-pepper wine sauce?

My local Thai restaraunt serves a dish with this name and I've been trying to figure out the sauce ingredients for the longest time, without a lot of luck. It's not a heavy sauce or red or coconut. It's more of a brothy kind of sauce, and it's my favorite dish at this particular restaraunt. I've tried googling without much luck.
It is called Goong Ga Tium on the menu if that helps.

Any recipes appreciated :)

Oct 09, 2011
TropiChef in Home Cooking

Can you freeze left over cheese pizza?

Thanks, everyone for your suggestions. I'll go ahead a freeze some of the left over then, and wrap up individual slices. Funny, I always reheat them in a fry pan! I saw it on Food network once - I think it was Tyler Florence who showed it as a good way to reheat pizza. I don't use a lid, though usually the pizza is plain so the bottom heat is enough.
If there are toppings, I usually put it under the broiler for a few seconds and that does the job.

Sep 28, 2011
TropiChef in Home Cooking

Can you freeze left over cheese pizza?

We had an entire pizza left over from a good Italian mom and pop cafe that's too good to toss, but after two days of eating pizza, I'm done.
Have any of you had luck freezing left over pizza? There are no toppings on it- just your basic cheese and tomato sauce.
Include how you wrapped it when freezing and how long you expect it to stay palatable if yo can.
Thanks!

Sep 28, 2011
TropiChef in Home Cooking

How to use up a ton of corn on the cob and other produce?

With the corn and tomatoes you can make a black bean salsa. I don't have a recipe but I can give you what I put in it: Black beans, drained (canned) tomatoes, fresh cilantro, onions, garlic, red bell pepper and corn (cooked and off the cob). Toss with a little olive oil, lime juice and sherry vinegar, salt and pepper. I add sambal olek but I like things very spicy. I bring this to get togethers and everyone love it. It is wonderful as a salad, or dip with tortilla chils or I like it in a breakfast burrito over scrambled eggs with cheese and sour cream.

I have a great recipe for green beans on my blog:(Scroll to the bottom) http://thetropicalgoumet.blogspot.com...

I always roast beets and eat them with a little blasamic, olive oil and salt and pepper. Feta cheese on top is a nice addition. I would also roast the eggplant. You can make Caponata or use with rocotta cheese as a filing for pasta shells, ravioli or lasagna. Invite friends and family over - everyone loves a free meal :)

Sep 11, 2011
TropiChef in Home Cooking

Seafood or vegetable pasta recipes please

Thx for the suggestion rcallner but the link doesn't work. I could google if you give me an idea what to type in : Jamie Oliver pasta recipes? Would that work?

Sep 10, 2011
TropiChef in Home Cooking

Seafood or vegetable pasta recipes please

Thanks so far for great suggestions. Flashria love the idea of using salmon. I have an entire fillet in my freezer, so that would be one good use for it. Will have to invite friends and family over for it! Erica will give the NYT recipe a try next time. I just used all my spinach up yesterday to make a basil spinach pesto. I think it could be good with Swiss Chart too, which I love. I think I'll try to find a Putanesca recipe online for tonight, and just experiment with it til it tastes right to me.

Does everyone use parmesean cheese on their Pasta alla Putanesca? I was thinking of adding cooked shrimp on top too, although I know it's not authentic.

Sep 10, 2011
TropiChef in Home Cooking

Seafood or vegetable pasta recipes please

Thanks for the suggestions Jay. I love crab but for some reason only think of eating it out of the shell. I'd probably use half and half for a lighter version I think this would be good in ravioli or stuffed shells too. Will have to pick up some crab soon! I used to make Scampi all the time but I haven't made it in ages. Funny, how you forget those old standbys sometimes.

Sep 10, 2011
TropiChef in Home Cooking

We're adults, aren't we??

LOL!!!! Sorry, but I just think your comment is hilarious!

Sep 10, 2011
TropiChef in Not About Food

Seafood or vegetable pasta recipes please

I'm looking for a good recipe for pasta alla putanesca, (mostly just for the amounts of each ingredient- I've never made it at home.) Also need any recipes anyone has for any type of pasta, as long as there is not meat in it. Seafood and dairy are fine and vegetarian pasta recipes would be welcome. I recently became a pescatarian and am looking for new, creative dishes. Thanks!

Sep 10, 2011
TropiChef in Home Cooking

Sweet potato hummus recipes, please.

Thanks, Jules :)
I like the idea of chipolte and southwestern flavors. I'd still like beans in my hummus - this might be nice with black eyed peas as well as chick peas. I've never had a pumpkin hummus before - but I always have canned pumkin in the pantry (love pumpkin pie all year round :) Will have to give it a try.

Jul 09, 2011
TropiChef in Home Cooking

Pesto with other greens?

I make pesto with a mixture of spinach and basil and it's very good. I use walnuts instead of pine nuts, and add chilli flakes but it's otherwise a pretty standard recipe. I think you need to add basil to keep it tasty. Maybe it would work with the kale, not sure about the broccoli rabe, since I've never eaten it. You can freeze it in small amounts to use later (some people leave out the cheese before freezing but I don't.)

Other uses for greens would be to make minestrone or white bean soup - I always add greens to those. Black-eyed peas with greens are also good. And I make lasagna with spinach mixed into the rocotta cheese- I think kale and other greens would be good this way too. I also mix greens into vegetable casseroles, and pasta dishes. I have some recipes on my blog if you want to check them out. You could also make a chimicurri sauce with fresh cilantro and mixed greens. I freeze that too. How lucky you are to have a ton of greens :)

http://thetropicalgoumet.blogspot.com/

Jul 08, 2011
TropiChef in Home Cooking

Sweet potato hummus recipes, please.

That's a cute apron, CD.
I am a pretty creative cook - I just haven't made this combination so I wasn't sure why you left out the tahini.
This is what I made and it came out really good:

Garbanzos (about 1 1/3 cans) drained ( save juice)
1 cooked sweet potato
ground coriander and cumin, about 1/4 tsp each
about 1/2 tsp Turkish Baharat
lime juice ( I didn't have any lemons)
tahini - about 1/4 cup +some of the oil
clove of garlic
olive oil, maybe a tbsp
sambal chili sauce, couple of tsp
salt and pepper
(Sorry, I really never measure anything so I'm just eye balling the amounts.)

I blended everything together in a food processor, adding a little bit of the liquid from the canned chick peas. Blend a lonng time so that the hummus is really smooth.
The warm spices in the baharat compliments the sweet potato. It's a new take on hummus but I was very pleased with the results :) I'm going to post the recipe on my blog!

Jul 08, 2011
TropiChef in Home Cooking

Sweet potato hummus recipes, please.

Thanks, ChilliDude :)
I don't have an immersible blender - I used to have one and they are so handy - but I have a food processor and a blender.
I like cumin and coriander additions and usually add dried chilli flakes (I like a spciy) too. I noticed you don't use tahini. Is that just a personal preference or does it not go well with the sweet potato. I was concerned the two flavors may not compliment each other, but I'm not really sure.

Jul 08, 2011
TropiChef in Home Cooking