Seems like we haven’t had one of these in a bit, so what the hey - I’ll start us off. Dinner tonight will be this spicy chickenrecipe. I have the vague sense that I’ve made it already but that’s my colander memory for you. Anyway, the sauce is already simmering gently per the reviews and I shall flour the chicken before cooking as per some other reviews.
That’s why I loooove the AllRecipes site: a whole lotta “This recipe COULD be good but you should totally add X and Y and at least triple the Z.”
Will get Mr. Horseshoe on the rice as soon as he gets home (I need a shower, dammit) and the chicken’s already thawed. We have some corn, and broccoli in the freezer if he doesn’t feel like corn.
So … what’s on the menu at your place?
Scallops topped with panko bread crumbs lemon juice and paprika with drizzled with a bit of olive oil and small pats of butter then broiled, with a small baked potato and a big heap of cauliflower. Served with Momo Sauvignon Blanc 2009 (left over in the fridge but perfect with this meal).
So lazy tonight. I’m making a bean dip for dinner. Refried beans, cream cheese, fresh diced tomatoes, fresh squeezed lime, some tabasco, heated up, mixed well, dollop of sour cream on top. Tortilla chips. Fattening comfort food fits the bill for some reason today.
The weather today demanded a grill-out. 68 degrees in St. Louis at the end of January? Yes! Foil packets containing onions, garlic, spuds and carrots; one Italian spiced, one Cajun. One veggie burger and one chicken kebab! Glorious.
I made stuffed pork chops last night, loosely following this recipe, but making my own pan gravy with chicken stock and adding in a half cup of sauteed mushrooms and onions that I had stored in the freezer. I also seasoned the pork chops with sage before browning them. It turned out great!
Tonight will be a simple baked ziti, nothing fancy. Actually, I’ll be using shell pasta instead of ziti, and yet I always call it ziti anyway. I wonder why I do that.
For me and husband: dressed up red beet soup (borsjt). Easy as pie. I put water on the boil with a broth cube and a diced onion. Then I empty a jar of sour sweet pickled beetroots in it, bring to the boil, and turn out the fire. Put in the blenderthingy and your base soup is ready. I serve it in a big bowl with a dash of cream, a handful of frozen parsley, and a chopped hardboiled egg and some ground pepper on top.
black rye bread and cheese on the table.
My toddler will get only the egg and the rye bread, and some nuked peas and some canned olives.
Last night I made Couscous with Rutabaga & Beef Stew, courtesy of Eating Well magazine. It turned out really well - the broth in the stew was really flavorful and yum. My sirloin was thinner than it should’ve been (I didn’t notice that it was butterflied in the package, so each slab was about 1/2" thick), but it worked out. Rutabaga is awesome. However, there coulda been more couscous - as stated, the recipe made enough couscous for 3 people, 1 serving only, so there weren’t any leftovers - and it needs more salt. (The couscous is a niggle, admittedly; it only takes 5 minutes to make, so it’s easy to whip up more. That said, I had a ladleful without any couscous and it was just as good, if not better, without it, so there is that.)
Tonight I’m meeting friends for happy hour, so it’ll be pub food. Tomorrow will either be butternut squash/bacon pasta bake or shrimp-stuffed pasta shells.
Not cooking (well, baking) yet – still in the planning stage.
A 36" x 18" sheet cake covered in green fondant and iced with yardage markers and the Super Bowl XLVI logo in the center, topped with 22 cupcakes, each one with a fondant jersey with the name and number for every member of the Giants starting offense and defense, in formation on the field. Whew!
Tonight we’ll grill a pork tenderloin coated in Zatarain’s seasoning, with some veg and biscuits on the side. We sometimes joke that if we ever opened a restaurant, we’d have to call it Julie & Dave’s Zatarain’s Café.
I have a Farm Boy store in my neighborhood that sells food to local restaurants and ‘food events’- summer socials, festivals etc. They sell the BEST frozen pork egg rolls super cheap- like 20 for $7!! They also have excellent frozen onion twigs- strips of seasoned/breaded onion that crisp up nicely in the oven. That has become a favorite toss-it-all-in-the-oven-and-enjoy meal, and that is what I am having today, along with a side helping of leftover corn pudding I made Sunday.
Yeah, Snickers - come back and tell us about this squash/bacon/pasta thingie.
And the recipe I linked in the OP was gooo ooo oood. (With the modifications I specified.) Chicken cut into about 2-3" strips, well floured and fried first, while the sauce simmered happily away. Since it was already reduced, it glaze-ified the moment it hit the pan. Delicious over rice - a very spicy sauce, nicely flavored.
Either would work, I think. I usually use boneless skinless thighs…they don’t shred the way breasts seem to. But ooooh. It’s good! If you like sweet potatoes, they’re really good in there too. And chickpeas!
I made it exactly like the recipe the first time, though–I’ve just expanded since then. I think some other folks have posted similar recipes, too–I believe some recipes call for tomatoes too.
LMK what you think!
but that’s my colander memory for you. Anyway, the sauce is already simmering gently per the reviews and I shall flour the chicken before cooking as per some other reviews.
I think some other folks have posted similar recipes, too–I believe some recipes call for tomatoes too.