Thank you.
Meat+potatoes+herbs=tasty
as simple as that.
Meat+potatoes+herbs=tasty
as simple as that.
What's Cooking 2017
- Thread starter Shave_Rat
- Start date
This..
This...
Yum.
I finally have enough frozen leftover chicken bits to make some stock. We have chicken frequently but mostly boneless cuts. Have it simmering on the stove right now. Dang staff at Canadian Tire had no idea what cheesecloth is. Used to be in the automotive section for polishing the wax on your car. Now only in the paint section. (helps with straining)
I finally have enough frozen leftover chicken bits to make some stock. We have chicken frequently but mostly boneless cuts. Have it simmering on the stove right now. Dang staff at Canadian Tire had no idea what cheesecloth is. Used to be in the automotive section for polishing the wax on your car. Now only in the paint section. (helps with straining)
My wife asked me to make a batch of chili. Keeping it a bit on the mild side. Last batch I added a couple of shakes of Dave's ultimate . . I liked it but pretty much ended up eating the batch solo.
Happy kitchen right now. Listening to Norah Jones. Skimming the chicken stock and checking on the chili. House smells like a home.
Happy kitchen right now. Listening to Norah Jones. Skimming the chicken stock and checking on the chili. House smells like a home.
Mike, we have a righteous chili thread I'm sure you are aware of. No need to reinvent the wheel. It's mild hot wise but has that bold beef flavor we all like in chili. Give it a try next time.
And the problem is?...
Herb & Parmesan Crusted Salmon and Asparagus topped with a Piccata Sauce.
Served with Brown & Wild Rice and a Side Salad.
Served with Brown & Wild Rice and a Side Salad.
That looks wonderful Connie.
I admit in advance to being a thief:
It turns out I have brown and wild rice left over from chicken curry we had last night. I also have mini cukes, cherry tomatoes, asparagus, capers, lemons, and a whole mess of chicken stock. I also have some slightly smaller salmon bits in the freezer.
My brother in law is coming over for lunch tomorrow. Time to pull the cover off the BBQ.
I admit in advance to being a thief:
It turns out I have brown and wild rice left over from chicken curry we had last night. I also have mini cukes, cherry tomatoes, asparagus, capers, lemons, and a whole mess of chicken stock. I also have some slightly smaller salmon bits in the freezer.
My brother in law is coming over for lunch tomorrow. Time to pull the cover off the BBQ.
It really was a great sauce to go with both the salmon and the asparagus. 
Are you guys getting some of this warm weather? It got up to 63F here today in Mid. Michigan.
Are you guys getting some of this warm weather? It got up to 63F here today in Mid. Michigan.
About the same here in Brampton Ontario. Heck it is almost midnight and it is 45 degrees outside.
Forwarded recipe to Mrs. Ouch.
Wow, thanks. Prosciutto would have been a good addition. I thought I had some, but was mistaken. Regardless, it was good.
Great looking collection of meals here Mike, Connie and Owen!
Found a recipe for Chicken Cassoulet that would take care of a bunch of odd bits and pieces of things i found in the fridge and cupboard. Had a bag of navy beans, chunk of rutabaga, half a fennel bulb, celery, potatoes, carrots, fresh thyme and rosemary. Pretty much all i needed to get was a bag of chicken thighs.
Chunky bread crumb crust...
dave
Found a recipe for Chicken Cassoulet that would take care of a bunch of odd bits and pieces of things i found in the fridge and cupboard. Had a bag of navy beans, chunk of rutabaga, half a fennel bulb, celery, potatoes, carrots, fresh thyme and rosemary. Pretty much all i needed to get was a bag of chicken thighs.
Chunky bread crumb crust...
dave
Great idea, but my vegetarian would skip the prosciutto. Call her Princess Primavera. (Trying to get by in a world without custom titles.)
I hope she likes it, otherwise I'd suggest leaving Fort Worth for a few weeks. She tracked down my long lost mother with less information. (True story.)
If she likes vegetables, I think she will like it. I cut the Brussels sprouts and added them to the pan. I seeded and cut up 5 sweet peppers and added them. Then cut up the zucchini and squash and added them. Just like that. If I do it again I will give the sprouts a few minutes more cook time before adding them peppers. They were cooked, but firm. A few minutes more would have been perfect.
It has been years (at least 20?) since I have had a baloney sandwich, but I keep seeing it at the grocery store. I wonder - did I even like baloney sandwiches - ever?
So I bought some thick-sliced, and I'm going to try one for a midnight snack.
Right now.
If it goes well, I might just have to try some fried.
So I bought some thick-sliced, and I'm going to try one for a midnight snack.
Right now.
If it goes well, I might just have to try some fried.
Later - It was okay, on toasted whole wheat bread with a thin slice of medium cheddar, mayo, and mustard.
It made me think of picnics by the lake, which is A Good Thing.
It made me think of picnics by the lake, which is A Good Thing.
- Thread starter
- #200
It has been years (at least 20?) since I have had a baloney sandwich, but I keep seeing it at the grocery store. I wonder - did I even like baloney sandwiches - ever?
So I bought some thick-sliced, and I'm going to try one for a midnight snack.
Right now.
If it goes well, I might just have to try some fried.
I did something similar a few weeks ago. We had a house guest for a couple days that likes baloney, and left a few slices in the fridge, so for nostalgia I fried them up and had a bit of a revisit to my youth. Not bad, but not as good as my memory of them was.
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