Kimchi or sauerkraut is my favourite to pair with cream cheese on toast. Mushroom pate topped with celery slices are really good on rice cakes with cream cheese too.
(Vegan cheeses have come such a long way in the last decade! I recently tried vegan cream cheese again and while it melted a bit funny on hot toast, wow was the flavour spot on for what I remember the dairy stuff being like!)
I grew up in small towns and moved to Seattle a few years ago. I’m still not used to seeing things on the Internet and being like “I go there, I know that place!”
LMAO, it does seem to be having a moment. It happens a lot I’ve noticed. Some restaurant chain will make something and it’s popular so everyone else copies and tries to replicate. Right now it’s Taco Bell’s dipping tacos and birria is now everywhere. I’m Korean and have noticed gochujang is a popular sauce I see everywhere now.
You know, I can give those a shot. I tried the Honey BBQ chicken ones and while they were pretty good, they weren’t quite like the bourbon chicken ones.
Not sure what any of these flavorings really mean, but I’ll give it a try.
Like the other person said, you might try a plain breaded chicken one and pan fry them in a sauce of your choice. You might have better luck finding (or making) a sauce that comes close than finding a breaded chicken product that does.
Dude, thank you so much for sharing this with me. I’m definitely going to be checking these out, probably pairing them with Tyson’s regular popcorn chicken.
Do you recommend putting the sauce on before or after putting it in the oven?
Personally I would probably heat them normally but not too brown, then put the sauce in a skillet until it’s starting to bubble, turn the heat to medium-low (so as not to scotch the sauce) and add the chicken to it. Toss it around until it’s well coated and the chicken is fully done.
I love Italian wedding soup. There’s a Sicilian version I’ve made with eggs, cheese, and meatballs instead of parsley, basil, and meatballs and that’s my absolute favorite.
I love butternut squash soup. Its really simple to make if you have stock prepared.
All you have to do is heat up a duch oven with olive oil, throw diced celery, onion and carrot along with the cubed butternut squash and whatever herbs and spices you like. I also add a few tbsp of brown sugar.
Then after frying for 5 mins, cover it with stock and let it simmer for 40mins. At the end, blend it in a blender or with a hand-blender.
Its like 10mins of active work and you get 2-3 quarts of really healthy soup.
That sounds like an underpowered blender. Squash takes a really high blade speed to properly cream. Cooking it a lot longer before blending could help.
I love winter squash (roasted and al dente), but I’ve never really liked pureed soups. I can’t complain, but they are too bougie for me. Meanwhile, I’m also wanting lobster/crab/shrimp bisque that need to be that except for the expensive stuff.
If you’re set against it I won’t try to convince you, but you can always reserve as many pieces of simmered butternut squash as you like and put them back in after blending. You can do the same with potato chunks, and also add other things in after pureeing like herbs or leafy greens.
There’s a lot you can do to add to the texture of a pureed soup.
I’m doing nearly the same exept without celery. I’ll try to add it next time ! The 2 other changes that I’m doing are to replace the sugar with sliced apple for the sweetness (1/8 of apple per portion).
Also, adding blended cashew nuts (approx 30g per portion) improve a lot the texture and taste imho.
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