Leslie Bartosh, CEC, AAC, FMP

Fish Tacos The other evening, these fish tacos showed up for supper.   I am glad they did!    Riverence Rainbow Trout seasoned with lemon pepper and griddled.     Spicy slaw flavored with Louisiana Pepper Exchange chipotle pepper pur é e.     The tacos were topped with pickled red onion, cilantro and jalapeno.     The perfect accompaniment:  Watermelon salad with the usual suspects:   feta cheese, mint, kalamata olives and pepperoncini peppers.  #LifeLongLearning #LifeLongTeaching #FamilyFood #FishTacos #RiverenceUSA #LouisianaPepperExchange As always, your comments or questions are welcome. Until next time, Bon Appetit Y'all! Leslie Bartosh

 Chicken skin chicharron with diablo chicken salad.  This dish obviously has room for refinement, which will be easy.  The hard part will be generating the chicken skin! We don’t generate too much chicken skin.   So, when we did recently, I decided to use it.   This skin came from the Jujeh Kabab, we prepared, the other day. To make the chicharron was incredibly easy to make.   I baked the skin on a foil lined sheet pan at 375 °f, turning it occasionally,   until it was fully cooked and crispy all the way through.   When it came out of the oven, I seasoned it with salt. The result?   Shatteringly crispy and light wisps of chicken skin!   Very light, slightly salty and very addictive.   By the way, the chicharron was a perfect crisp garnish for the kababs! I was lucky and I managed to save the one chicharron pictured!   These truly live up to the statement: “Bet You Can’t Eat Just One!   When I first tasted this chicharron, I immediately thought of topping it with chicken sala