Last night was Greek Lemon Chicken Soup. Exquisite.
I had some pineapple hanging around that I needed to get rid of, so I tried a new recipe, Sweet and Sour Chicken. I dolled it up with a little bit of cumin and served it over yellow rice, and it was a hit! Actually, I should have known my husband would like it. His mom’s cooking leaned Pennsylvania Dutch and this dish is full of sugar.
Tonight was a small hunk of sirloin, marinated in balsamic-pineapple-soy-worchersher and accompanied by an entire small onion, caramelized, and a slice of garlic toast.
Supermarket sushi and Tim’s Hawaiian Sweet Maui Onion potato chips.
Pancakes with real Vermont syrup, plenty o’ bacon and a big glass of orange juice.
Food truck Poke Bowls!!
Haven’t posted in a while, but last night was Instant Pot (Christmas gift) chicken stew. Easiest recipe ever and all the better as we had Glühwein beforehand in front of our firepit. It was a lovely evening, only -5C and the crackle of the fire and the spices gave us a warm glow before heading in for stew and buttered tray buns. Too full for dessert…
Tonight was scallop and mixed veg stir fry with shanghai style thick noodles seasoned with shichimi togareshi and topped with a dash of sambal oelek and hoisin. Authentic, not even remotely, but delicious. Dessert was brandy and chocolate stars courtesy of @MissTake ', my Secret Santa .
@kayaker totes jelly.
Tonight was turkey piccata. I’d have made veal piccata, but gf prefers less veal, and the turkey cutlets worked perfectly. But I won in the end, cause I served it with air fryer French fries. Long story.
Wanna make my own poke bowls now.
This is the nicest reading I’ve seen in weeks!
Tonight is grazing for leftovers supplemented with baby new potatoes boiled in heavily over-salted water. And Prosecco, because we survived January 6.
Kitchen is finished and we moved back in, yay.
Made a chicken curry with a jar of pataks Rogan Joshwith a few add ins. Then made a ginger syrup ( ginger lemon vanilla cinnamon nutmeg in a simple syrup)
There’s a Greek restaurant near us that makes a wonderful avgolemono. I wonder when we’ll be able to go back again …
Tonight was chicken tenders breaded with parmesan and romano cheese and baked in the oven. Roasted red skin potatoes, carrots and snap peas. Blackberries. Bread I baked this morning.
Tomorrow will be chili and probably the rest of the bread, with clementines as the fruit of the day.
I’m a day behind, but yesterday was the first snowy day in north Texas for quite some time. Since we had plenty of advance warning, we had planned on having some home made sourdough loaves with the main dish being red sauce with hot Italian sausage and mushrooms over spaghetti.
Other than my first proof on the bread being longer than I wanted (hey, I took a nap and overslept), it’s been a pretty awesome two days of the original dish and its leftovers. We’ll be out of the sauce in one more serving, and I’ll be sad to see it go. I think I’ll have enough bread to make an Italian sausage sammich tomorrow after we finish it off. If not, I’ll freeze them for more sauce later.
Tamales. Beans with homemade chutney. Prosecco.
Gas oven bake element is still on the fritz (it’s been a few weeks now). My handyfriend is finally able to come out and have a look tomorrow, and hopefully I can just order a new connector.
Turkey Pot Pie with a side of Lima Beans. Grey Goose on the rocks to drink, IIRC.
Fettuccine with a sauce of olive oil, black pepper, lemon, garlic, peas, corn, and topped with baby shrimp and asiago cheese with a bottle of Oyster Bay Rose. Kind of a cross of aglio e olio , primavera, and cacio e pepe.
Just kind of grazing tonight - deviled eggs, peas with garlic butter, beans with Thai peanut sauce. And the rest of yesterday’s prosecco.
Oven repair was postponed until tomorrow. Handyman friend will be arriving following his CV-19 vaccination, woo-hoo!
Ham, mashed potatoes, corn and applesauce.
Found the best non-commercial tamales in Phoenix I’ve ever had. (Non-commercial added to differentiate from Tamale Shop/Costco tamales) and bought 6 frozen. Had them tonite enchilada style with cojita and cheddar.
Pittsburgh Throwback. I made Barbecue Ham Sammiches, just like Isaly’s. Served with fries and slaw.
Chicken potstickers, crunchy spicy cheese crackers, and a glass of ice water, with glazed pecans and some cold milk for dessert.