Nashville’s Style – Hot Chicken

Nashville's Style  Hot Chicken

Nashville hot chicken is a local specialty in Nashville,Tennessee (USA). If you ever plan to visit Nashville, you can find prepared Hot Chicken while out and about at Hattie B’s Hot Chicken – Prince’s Hot Chicken Shack among other restaurants.

Hot Chicken is prepared using the breast, thigh, or wing of the bird, and are marinated in a water-based blend of seasonings, and flour. After the chicken pieces have been breaded and fried, a spicy hot sauce using cayenne pepper is drizzled over the chicken pieces. The hot chicken is served over slices of white bread with pickle chips.

Already mentioned, there are several restaurants in Nashville that serve up hot chicken. There is even a city-wide festival and competition commemorating the dish. Check it out here: Nashville Hot Chicken Coalition.

Here’s a easy Hot Chicken recipe, so you can give it a try.

Ingredients:

2 lbs. chicken breast, cut into tenders

1 tablespoon freshly-ground black pepper

2 tablespoon kosher salt

Hot Chicken

Image Credit: Joe Buglewicz/The Bitter Southerner

Brine Mixture:

1 cup buttermilk

2 tablespoon hot sauce, such as Sriracha

Buttermilk Breading Mixture:

2 eggs

1 cup buttermilk or whole milk

2 Tbsp. hot sauce

Seasoned Flour:

2 cups all-purpose flour

4 teaspoon kosher salt

½ teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon spanish paprika

½ teaspoon celery salt

½ teaspoon dried sage

½ teaspoon garlic powder

½ teaspoon ground allspice

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon dried marjoram

½ teaspoon onion flakes

Nashville Hot Chicken Sauce:

3 tablesppon cayenne pepper

1 tablespoon dark brown sugar

1 teaspoon paprika

½ teaspoon garlic salt

½ cup vegetable oil for frying, such as refined coconut oil or avocado oil for high heat cooking

Directions

Sprinkle the tenders with salt and pepper.

Whisk buttermilk with hot sauce in a large bowl, then place the tenders in the bowl.

Cover and chill for two or more hours (or overnight).

Whisk eggs, buttermilk, and hot sauce for buttermilk breading mixture in a large bowl.

Whisk all of the ingredients for the seasoned flour together in another large bowl.

Fit a deep pan with a lid, or a Dutch oven with a thermometer, and pour enough vegetable oil to measure 2 inches inside the pan.

Heat the oil over medium-high until the thermometer registers 325°F.

Remove the bowl of marinating tenders from the fridge, then take the tenders out of the bowl and pat them dry.

Working with 1 tender at a time, dredge in flour mixture, shake off excess, then dip in buttermilk mixture. Allow any excess to drip back into bowl. Dredge the tender again in flour mixture and place on a baking pan.

Place 3 to 4 tenders in the hot oil, one at a time.

Fry tenders, turning occasionally, until coating is golden brown and crisp, about 3 to 5 minutes. If you want, you can check the tender doneness by inserting a meat or instant thermometer into the tender; it should register 165°F.

Continue to fry your tenders in batches of 3 or 4, allowing the oil to return to 325°F between batches.

Place finished tenders on a tray lined with paper towels.

On the side, whisk cayenne, brown sugar, garlic salt, and paprika in a medium bowl; then whisk in ½ cup frying oil.

Arrange the finished tenders on a serving platter and drizzle with the spicy oil.

Serve with dill pickle chips and white bread.

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Article Credits:

Recipe adapted from: Wonder How To – Food Hacks 

Header Image Credit: Hattie B’s Hot Chicken

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Condiments – Sauces – and Dips – Oh My!

Condiments - Sauces - and Dips - Oh My!

Supermarket-Condiments-Aisle

Image Credit: Fooducate

Depending on what you are going to eat, no meal is complete without condiments, sauces and dips.

You could become easily over whelmed as you stroll your shopping cart down the condiments, sauces, and dips aisles of your favorite grocery store, as there are so many choices.

Even on Pinterest, Instagram, and other social networks you can find amazing, delectable and tasty-looking condiments, sauces and dips that you can create on your own to enhance your meals.

In the United States alone, the production of marketed condiments was valued at 5.6 billion dollars (USA) in 2010 and was estimated to grow to 7 billion dollars (USA) by 2015. 

Condiments are the second largest bought specialty food with the first being cheese.

What Is A Condiment

A condiment includes a spice, herb, salt, pepper, and sauce. The word “condiment” was coined from the Latin word condimentum, which means spice, seasoning, or sauce. The Latin word condere, also means, to preserve, pickle, or season.

The preparation of a particular condiment is added to food to render a distinct flavor, and/or to intensify a culinary dishes flavor. The term originally described food items like pickles, tarter sauce, mustard, ketchup, or Tabasco sauce, but has shifted meaning over time.

Link here to check out a List Of Condiments referred to on Wikipedia.

What Are Sauces and Dips

ranch dip with vegtables, tomatoes and crusted bread

Ranch Dressing or Buttermilk Dressing Dip With Vegetables, Tomatoes and Crusted Bread

Sauces are a liquid plus some sort of thickening agent along with other flavoring ingredients served with food, usually savory dishes, to add moistness and flavor.

About Food says there are 5 Mother Sauces, and they include…

  • Béchamel Sauce
  • Velouté Sauce
  • Espagnole Sauce
  • Hollandaise Sauce
  • Classic Tomate Sauce

About Food explains that the term “mother sauce” in culinary arts, refers to any one of the five basic sauces just mentioned, which are the starting points for making various secondary sauces. They say that they are called “mother sauces,” as each sauce is like the head of its own unique family of sauces.

types of Mexican SalsasSalsa is the Italian and Spanish word for sauce, and in English speaking countries salsa usually refers to the sauces typical of Mexico’s cuisine, referred to as salsa picante, particularly those used as dips.

Salsas are most often prepared with a tomato-based sauce or dip which is heterogeneous or diverse in character, as it can include the addition of onions, chilies, beans, cilantro, corn, and assorted spices that are customarily piquant, ranging from mild to very hot.

Salsas can be runny or thick. Both types of salsas are also used as dipping sauces, such as platters that are prepared with corn chips, beans, sour cream, and salsa.

guacamole dip and corn chips

Guacamole With Corn Chips

Dips are a thick food item, for dipping other finger foods into.

Dips are usually dairy based, like a buttermilk based dip, or a sour cream or cream cheese based dip, as well as tomato based.

You can even mix a salsa with sour cream to form a dip.

Dips can be thick or a liquid, and they can include a spinach dip, fruit dip, like guacamole, or a pizza dip, such as a tomato sauce based dip, or a garlic sauce.

Creative Condiments – Sauces – and Dips

Add coconut to your curry sauce. This gives it a more south-east Asian flavor. Just sauté some onions, ginger, curry powder, and sugar. Add some coconut milk and allow to simmer. Season with salt and pepper.

Add fresh, frozen, or peach preserves  and spices to a favorite barbecue sauce. Mix in some peach preserves, a little sriracha, and your favorite barbecue sauce, and turn some yum into a wow in an instant.

You can create a great slider sauce or marinade for grilling meats by using Dijon mustard, key lime juice, Himalayan salt and pepper.

Here are some great Condiments – Sauces – and Dips prepared here at Splendid Recipes and More…

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Enjoy Warm and Tasty Winter Vegetables

Enjoy Warm and Tasty Winter Vegetables

Just because the weather is cold shouldn’t keep you from enjoying in season fresh produce. Nature gives us a collection of its best winter vegetables that have proven to be flavorful. Winter root vegetables can contribute an interdependent, sweet flavor to a hearty winter soup recipe, like carrots, or sweet potatoes.

Roasting most winter vegetables brings out their best flavors. Even using complementary herbs and spices helps add some extra exceptional tastes.

Available In Season Winter Vegetables

Brussels sproutsAlthough Brussels sprouts are available year-round, their peak season is from September to February.

When looking to purchase them, remember to look for small firm sprouts with compact bright-green heads, and the smaller the head the sweeter the taste. Roasting Brussels sprouts lightly caramelizes their edges but keeps them tender inside.

To view a few recipes using Brussels sprouts one of the following links:

Roasted Root Vegetables with Brussels sprouts and Bacon – includes a video

Warm Brussels sprouts and Dilled Potato Salad –  includes a video

Brown Butter and Brussels Sprout with Fennel

At All Recipes (allrecipes.com) they call Broccoli the star vegetable in stir-fries, soups, salads, and casseroles. Broccoli can be purchased year round. But when in season, as a winter vegetable when roasted retains its entire flavor and even gains deliciously crisp bits when.

preparing broccoli to eatWhen asked the question – How Do You Describe Broccoli? – to a community of online people at answers.com, one member answered saying, “Broccoli is good chopped into small pieces or cut into larger piece and cooked until tender.

It’s delicious to eat as it is when cooked naturally and also in recipes. The popular dish, broccoli and cheese is made with cooked, tender broccoli before draining and stirring in cheese until it melts and mixes in with the broccoli. You can also make cheese sauces, which you serve, poured over the broccoli on a plate. Either way it is cooked or served, broccoli is a favorite among vegetables and nutritionally powerful” (Answers).

To view a recipe using broccoli click here: Baked Garlic and Broccoli

The Sweet Potato is a dicotyledonous plant that belongs to the Convolvulaceae family. This species of plants are known commonly as the bindweed or morning glory family, which has more than 1,650 species of mostly herbaceous vines, but also trees, shrubs and herbs.

Stuffed Sweet Potato with Chipotle Black Bean and Corn SaladThe sweet potato is a starchy, sweet-tasting, tuberous root. There are about 1,000 species of sweet potatoes, with some varieties sold at market for food, while others are not for consumption, as they are poisonous. The sweet potato is only distantly related to the common potato, though it is not part the nightshade family.

The website – “The Worlds Healthiest Foods” – has this to say about sweet potatoes when preparing to eat them, “It can be helpful to include some fat in your sweet potato-containing meals if you want to enjoy the full beta-carotene benefits of this root vegetable.

Recent research has shown that a minimum of 3-5 grams of fat per meal significantly increases our uptake of beta-carotene from sweet potatoes. Of course, this minimal amount of fat can be very easy to include.

In our Healthy Mashed Sweet Potatoes recipe, for example, we include 1 tablespoon of extra virgin olive oil, and with just this one tablespoon, each of our 4 servings for this delicious recipe provides 3.5 grams of fat (whfoods).

To view a few recipes using sweet potatoes click one of the following links:

Sweet Potato Pilaf with Cranberries and Pecans

Southwestern Black Bean and Sweet Potato Soup

Baked Beets and Sweet Potato Chips

KaleKale is considered to be the most robust of the cabbage family. Its high nutritional worth and intense flavor make kale an exceptional addition too many vegetable recipes. At Mind Body Green, Alison Lewis makes note of kale as “the new beef,” “the queen of greens,” and “a nutritional powerhouse”(MBG).

To view a few recipes using kale click one of the following links:

Red Kale Cannellini Beans and Chorizo Soup

Moroccan Three Bean and Kale Soup

Red Kale Beets and Sweet Cilantro Vinaigrette

Leeks are winter root vegetable that looks much similar to onions, and to which they are also related. Their flavor is onion-like but much milder, mellower, and not overpowering, as onions sometimes can be.

The darker green parts have plenty of flavor. They can either be cooked longer then the root parts to tenderize them, or used when making homemade soup stock, like chicken broth base soup along with potatoes, carrots, and herbs.

They can also be eaten raw or joined with a salad of leafy greens to divulge a wonderful crisp crunchy flavor.

Link here for a recipe using leeks: Endive and Fruit Salad with Chicken –  includes a video

Turnips are a a round, light-colored root related to the mustard family. Though the vegetable is grown for its eatable root, the top green parts are also enjoyed in salads. Turnip greens are a common side dish in southeastern U.S. cooking, primarily during late fall and winter months.

Smaller leaves are preferred when boiling them in water, as the larger the leaf the stronger the flavor. However, if you find yourself cooking with larger turnip greens, any bitter taste can be reduced by pouring off the water from initial boiling and replacing it with fresh water.

The natural sweetness of Parsnips comes alive when they’re roasted and caramelized. The addition of fresh rosemary, balsamic vinegar, and brown sugar makes a sweet, aromatic glaze. Roasted parsnips make a great side dish for pork tenderloin.

Link here for a recipe using parsnips :  Roasted Root Vegetables with Brussels sprouts and Bacon

Belgian EndiveThe genuine Belgian endive is deeply rooted in its country of origin – Belgian, were it was discovered in 1830. This compact white colored small cylindrical shaped leaf vegetable with light green tips is a tangy, but tender and delicious vegetable.

Some cooks add the leafy vegetable to soups, while others use it in salads.

Link here for more about endives discovery and for a recipe: Endive and Fruit Salad with Chicken –  includes a video

Other winter vegetables that can still be found in your local market are…

Buttercup Squash – Collard Greens – Delicata Squash – Sweet Dumpling Squash – Winter Squash

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National Popcorn Day 2016

Mint cup full of popcorn -  National Popcorn Day 2016Popcorn is an amazingly versatile grain. With a little imagination and some common household ingredients, you can make tasty and original snacks in no time at all.

Popcorn Nutritional Information Infographic

Infographic Shows Using Canola Oil – Here at Splendid Recipes and More we suggest Coconut oil or Olive oil – Read More: Could Canola Oil Be Effecting Your Health

Here are some great reason’s to enjoy popcorn as a healthy snack.

  • Air-popped popcorn has only 30 calories per cup; oil-popped popcorn has only 35 calories per cup
  • When lightly buttered, popcorn contains about 80 calories per cup
  • Popcorn is a whole grain, making it a good-for-you food
  • Popcorn provides energy-producing complex carbohydrates
  • Popcorn contains fiber, providing roughage the body needs in the daily diet
  • Popcorn is naturally low in fat and calories
  • Popcorn has no artificial additives or preservatives, and is sugar-free
  • Popcorn is ideal for between meal snacking since it satisfies and doesn’t spoil the appetite
  • 3 cups of popcorn equal one serving from the grain group
  • Here are some great recipes to try with popcorn

Celebrate National Popcorn Day

Celebrations are a huge part of Mexico’s vibrant and colorful culture. Do a Google search for – Mexican holidays – and you will find fiestas abound throughout Mexico taking place throughout the year.

Here’s a spicy popcorn snack with peanuts and a kicking smoky adobe coating.

Adobo and Roasted Peanut Popcorn

bowl of fresh made Adobo and Roasted Peanut Popcorn on a table4 quarts popcorn, no butter or salt, air popped or see here the perfect way to make popcorn Organic Coconut Popcorn

1/4 cup peanuts

1 egg white

2 tablespoons sugar

1 tablespoon adobo sauce (from one 7-ounce can chipotle chilies in adobo sauce; reserve chilies for other use) or optional to use 1 tablespoon chipotle pepper sauce

1/4 teaspoon salt

Preheat oven to 300 degrees F.

Line a large, rimmed baking sheet with parchment paper.  Spread popcorn and peanuts onto prepared baking sheet.

In a small bowl, whisk together egg white, sugar, adobo sauce and salt until foamy.  Pour over popcorn and toss to coat evenly.

Bake 20 minutes, stirring once midway through baking time.  Cool completely before storing in an airtight container.

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Popcorn happens to be one American’s oldest foods whose roots reach back thousands of years. Some of the oldest ears of popcorn were found in 1948 in west central New Mexico. These ears were proven to be about 4,000 years old.

Early American settlers learned from the natives how to make popcorn. They threw the kernels directly into a fire or heated sand. Once the corn was popped it was pounded into a fine, powdery meal and later mixed with water for eating.

a bowl of Tex Mex Mix PopcornTex Mex Mix Popcorn

2 quarts popcorn popped in oil

2 teaspoons ground chili powder

2 teaspoons paprika

2 teaspoons ground cumin

1 cup cubed Monterey Jack cheese (about 1/4 inch cubes)

Keep popped popcorn warm. Mix seasonings together and toss with popcorn.

Add cheese and mix thoroughly.

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Here’s a great way to have a healthy snack.

Power Packed Popcorn Cookies with a glass of milk in the back ground on a tablePower Packed Popcorn Cookies

1/4 cup whole wheat or all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick (1/2 cup) butter, softened

1 cup brown sugar, firmly packed

1 egg

1 teaspoon vanilla extract

1 cup toasted wheat germ

1/2 cup oatmeal

1/2 cup flaked coconut

3 cups popped popcorn

1 cup raisins, dried cranberries or other dried fruit, chopped

1/2 cup sunflower seeds or chopped nuts, optional

Preheat oven to 350 degrees

Lightly spray baking sheets with cooking spray and set aside.

In a small bowl, stir together flour, baking powder, soda and salt; set aside.

Cream butter and sugar together and add egg and vanilla, and mix well. Stir in flour mixture and wheat germ and oatmeal until well blended.

Next add coconut, popcorn, raisins and sunflower seeds, if desired, and mix until well blended.

Drop by rounded teaspoons onto baking sheet, allowing 2 inches between cookies to allow for spreading.

Bake 7–8 minutes or until edges are lightly browned.

Allow cookies to cool on pan 5 minutes before removing to racks to cool completely. Recipe yields 4 dozen cookies.

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READ MORE: Smart Snacking For Better Health

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Here’s one for the kids to enjoy.

a dinner plate of Popcorn Crusted Macaroni and CheesePopcorn Crusted Macaroni and Cheese

8 ounces elbow macaroni

4 tablespoons butter, divided

2 tablespoons flour

1 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups milk

1-8 oz. (2 cups) package shredded sharp cheddar cheese

5 cups popped popcorn

1/2 teaspoon parsley flakes

Preheat oven to 350 degrees

Butter an 8×8-inch baking pan with 1 tablespoon butter; set aside.

Cook and drain macaroni according to package directions; set aside.

Melt 2 tablespoons butter in a medium saucepan over medium heat.

Whisk in flour, mustard, salt and pepper; cook 2 minutes, stirring frequently.

Whisk in milk and cook, stirring frequently, until mixture thickens; about 10 minutes.

Stir in cheese until cheese is melted and sauce is smooth.

Stir macaroni into sauce; pour macaroni mixture into prepared pan.

Melt remaining tablespoon of butter and toss with popcorn and parsley flakes.

Spread popcorn over macaroni and bake 10 minutes.

Images and Recipes Adapted From: Popcorn.org giving all people ways and reasons to enjoy popcorn.

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Gluten Free Mexican Chocolate Pumpkin Pie

Gluten Free Mexican Chocolate Pumpkin PieWe had a small sugar pie pumpkin that was given to us around the middle of November (2015), and I just got around to roasting it. We took too long to get to it, but the pumpkin flesh was still good. After roasting it, we were able to get 30 ounce of puree, which is equal to two 15 ounce store bought cans. collage of Roasted PumpkinWe needed to see how good the puree would taste, so it could be used to make either some pies, pumpkin bread or cookies, and even a pumpkin cheesecake. After roasting and pureeing the pumpkin, we wanted to taste the flavor of the flesh, so we mixed some with real maple syrup and some pecan pieces, and wow it was very tasty.

fresh pumpkin puree with real maple syrup and pecan pieces

Better Homes and Garden Novemeber 2015 issueThe pumpkin pie recipe we decided to make with 15 ounce of the puree was adapted from Better Homes and Gardens November 2015 issue.

gluten free pie shell packagingWe did change the recipe a bit, as we used a gluten free pie shell.

What makes this pumpkin pie a Mexican chocolate pie is the use of Cayenne and smoked paprika.

No need to worry as it is not spicy.

Here is what you will need to prepare your own: Gluten Free Mexican Chocolate Pumpkin Pie.

3 ounces dark chocolate (original recipe calls for 1 3.1 ounce disc of Mexican chocolate)

2 tablespoons butter

1 cup coconut sugar (original recipe calls for 3/4 cup packed brown sugar)

1 teaspoon pumpkin pie spice

1/4 teaspoon Himalayan salt

1/4 teaspoon smoked paprika ( original recipe called for milk chili powder)

1/8 teaspoon cayenne pepper

1 15 ounce can pumpkin puree (we used our fresh roasted pumpkin puree)

4 eggs, lightly beaten

1 cup half and half or light cream

Chocolate Ganache (recipe follows)

Bake pie crust according to packaged instructions.

For pie: Preheat oven to 350 degrees

In a small sauce pan heat chocolate and butter over medium-low heat, stirring constantly, just until melted, then set aside to cool.

pumpkin pie mixIn a large bowl combine coconut sugar, pie spice, salt, and chili powders. Stir in pumpkin puree and eggs until combined. Next gradually stir in half and half until combined.

stirring in pumpkin pie mix with melted chocolateStir 1 1/2 cups of the pumpkin mixture into the cooled chocolate mixture, then pour into pie crust.

second layer of Gluten Free Mexican Chocolate Pumpkin PieNext pour remaining pumpkin mixture over chocolate layer.

Bake for 60 minutes or until center appears set. Cool pie, then chill within 2 hours.

Chocolate Ganache

simmered cream cinamon and shaved dark chocolateIn a small bowl add 3 ounces of shaved dark chocolate and 1/4 teaspoon cinnamon. In a small sauce pot bring 1/4 cup cream to a simmer, and pour over shaved chocolate. Let stand 5 minutes, then stir until smooth.

Gluten Free Mexican Chocolate Pumpkin PieSpoon Chocolate Ganache over pie, then add shaved dark chocolate and some powdered chili.

Slice Of  Gluten Free Mexican Chocolate Pumpkin PieServe a piece of Gluten Free Mexican Chocolate Pumpkin Pie, and enjoy!!

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National Cocoa Day With A Chocolate Tiramisu

National Cocoa DayA hot cup of cocoa is the same as a hot cup of chocolate. Today December 13th according to National Day Calendar, it is National  Cocoa Day. What a great month to have such a day, as the day are getting colder, and a cup of hot cocoa seems the hot beverage to recognize. Even more so, that it is a wintry windy and rainy morning outside at the moment.

National Day Calendar notes that in their research on this day, they were unable to find the creator of National Cocoa Day.

But hey, what a great excuse to make a Chocolate Tiramisu, while enjoying a cup of hot chocolate or hot cocoa. If you enjoy the traditional tiramisu prepared with espresso, you’ll excite your taste buds with a chocolate tiramisu!

Here is what you will need to prepare your own Chocolate Tiramisu, while enjoying a nice cup of hot chocolate.

Chocolate Tiramisu

1¾ cup heavy cream, divided

1  cup coconut sugar or granulated sugar

16 ounces mascarpone cheese

¼ tsp. Himalayan salt

2 tsp. vanilla extract

6 oz semi-sweet chocolate, finely chopped

24-30 lady fingers

2 cups prepared hot chocolate, strong, cooled to room temperature

With an electric mixer, beat whipping cream with sugar on medium speed until stiff peaks form, about 3 minutes.

Mix in salt, vanilla, and mascarpone cheese until combined.

Using a pastry bag, pipe a small amount of the cream mixture into the bottoms of 6 – 10 to 12 ounce dessert glasses.

Break lady fingers into pieces first, so they fit, then dip in hot chocolate and place in a single layer over cream mixture. Pipe in some more cream mixture, repeating layers, ending with the cream mixture.

Top with a dusting of unsweetened cocoa powder, and top with shaved dark chocolate or real chocolate sprinkles.

Enjoy at room temperature or chilled.

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Mexican Squash Pasta with Chorizo Meat Sauce

Mexican Squash Pasta with Chorizo Meat Sauce

All squash varieties are members of the Curcurbita family. They come in varying colors, textures, shapes, sizes, and a range of flavors.

The three main categories of the Curcurbita family are:
Curcurbita pepo– include but not limited too zucchini, summer squashes, acorn, and spaghetti squash
Curcurbita maxima– includes but not limited too: banana squash, and pumpkin
Curcurbita moschata– includes but not limited too: butternut squash, and calabaza

Squash is a low carbohydrate food, including a low glycemic index food, between 0 and 35. The low number indicates no spiking of insulin in the blood stream. Most squash have small amounts of vitamins A, C, E and K, and including the B-vitamins. They also contain trace minerals including iron, calcium, magnesium, potassium, zinc, and copper.

Squash is great for heart health and every muscle of the body. Magnesium is great to help the muscles relax, preventing what is called charlie-horse or cramping of the muscles.

As for potassium, one half cup serving of Grey Squash as an example has 603 mg, raw zucchini has 459 mg, cooked has 194 mg, and baked Butternut squash has 289 mg.

Mexican Grey SquashThe squash we are using in our featured recipe is a hybrid of the zucchini squash, and is referred to in Mexico as the Mexican squash or the grey squash.

The grey squash has the same texture and flavor as the zucchini. Unlike the zucchini when harvested at a larger size, the grey squash tends to still have a tender skin.

Now for our featured recipe: Mexican Squash Pasta with Chorizo Meat Sauce. The recipe is simple and easy, as it contains 3 ingredients as follows…

principle ingredients for Mexican Squash Pasta with Chorizo Meat SauceYou can use any type of spaghetti sauce, but we chose to use a tomato base with cream and vodka included, 2 cups.

One pound of organic pork chorizo, which we purchased on sale at the Whole Foods Market, and 3 Mexican squash, which will make about 2 to 3 servings. Here we have a larger harvested Mexican squash given to us from a friends organic home garden.

makng squash pasta with a julienne peelerUsing a julienne peeler, run it from top to bottom all around the squash until you arrive to the seeds in the center. Set the squash pasta aside.

Pork ChorizoHeat a large ceramic coated skillet over medium heat, add a tablespoon of pastured unsalted butter, and when melted add the pork, and cook until done, about 10 minutes. remove from heat, and set aside.

cooking squash pasta in skillet In a large ceramic coated skillet over medium heat, add 4 tablespoons of olive oil. When heated, add the stringed squash and cook for about 5 minutes. You want the oil to cling to the squash strings. If the oil clings then in turn the spaghetti sauce will cling to the squash pasta. Do not over cook the squash, you want a little crunch, and at the same time you want a fork to twirl it, the same as is done with traditional pasta.

sauce and chorizoRemove skillet from heat and transfer squash past to a serving platter. Return the skillet to the heat and add the spaghetti sauce and cooked pork chorizo, and mix together. Allow the heat to warm the meat sauce.

Mexican Squash Pasta with Chorizo Meat Sauce - 2

Remove meat sauce from heat and pour it over the squash pasta arranged on a serving platter. Serve with grated Italian cheese, and enjoy.

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