Now, THAT is what I wish I had.
Shredded grilled chicken, refried pinto beans, and a mix of sharp cheddar and pepper jack on the nachos, with plenty of sliced pickled jalapeños on the side, and strawberry shortcake.
Salmon with cheddar mashed potatoes, ice water, coffee and double sugars.
Nom!
Racetrack casserole and clementines here.
Nah, the chicken Provençal sucked…thighs roasted at 400 for an hour, basted halfway through. No way to scrape up the fond, so the bread was useless for dipping…all the liquid boiled away. And after a mediocre dinner, I had to soak the pan overnight, then boil water in it TWICE to scrape out the gunk, then scrub with scouring pad and Barkeepers Friend before finally washing with dish soap.
Tonight was much better. Chicken salad with a sesame-miso dressing over chopped romaine, julienned cukes, radish, and scallions.
Tilapia, floured, and fried in grape seed oil; tartar sauce made of mayonnaise, sweet pickle relish, and dill; and green beans.
Chillier here tomorrow. Ukulele Lady wants Greek-style meat/tomato sauce (cumin, cinnamon, oregano) over pasta, with broccolini.
Given the proximity to Passover, I’m in the mood for a big bowl of matzoh ball soup. As a big fat Goy, I will simmer onions, garlic, celery, and a bay leaf in the broth along with the traditional sliced carrot.
Pasta’s in our near future again too.
Years ago I lived in a 2nd-floor apartment in the West Park area of Cleveland. A 70-ish Irish lady lived in the first floor apartment below. I was sick with a cold and she brought me a dinner tray which included a tureen of chicken soup. Imagine my surprise when I lifted the lid and found it had big ol’ matzoh balls in it.
Chicken Costoletta (Lemon-seasoned breaded chicken breast cutlets sautéed in oil with a lemon cream sauce), just like they serve at the Cheesecake Factory. And mashed potatoes. All lovingly hand-made and served at 11:00 pm.
I’m hopeful I can do better next time.
Last night was baked chicken, green beans with bacon, and corn on the cob. Tonight is probably grilled ham, polenta, and squash.
Fried chicken, biscuit, coleslaw, ice water. Easter cookies and a glass of milk later.
Okay, what’s the difference between a baked chicken and a roast chicken?
Temperature? I think roasting is a high temp, and mine was done at 350 degrees. Also, it was just a couple of chicken breasts, not a whole bird.
Hmmmm. If my chicken is larger than, say, 3.75 pounds, I would also put it into a 350 oven and call it a roast chicken.
Didn’t mean to single you out, and I don’t want to derail the thread, but I have a feeling it’s semantics. My oven has a Bake option and a Roast option. I use the first for things like cookies or casseroles, and the second for meat or vegetables. Because you don’t say “roast macaroni and cheese” or “baked standing rib of beef.”
Correct me if I’m wrong, anyone.
I wanna know what’s up with the ice water.
I’ll send up some sliced onions; that’ll make your ice water.
It’s what I almost always drink. Should I stop mentioning it?
Tonight: Pepperoni pizza, with homemade fudge for dessert.
What, no ice water tonight? Did you go on the wagon or something?
More racetrack casserole for us, with salad. Maybe homemade lemon ice cream for dessert.
I made this delicious creamy lemon chicken but I doubled the liquid and served it with spinach cooked with egg and generous Parmesan cheese. It’s a “low carb” recipe but it’s not low on flavor and I upped the carbs considerably by serving it over rice.
It smells so good!
Ukulele Lady came home early and hungry tonight, so she just heated up a bunch of leftover Ukulele Lady-style pizza (ww crust, shiitakes and escarole and mozzarella) and made herself a salad. So I got no dinner and am pissed off.
.
Will probably fix a sandwich of leftover chicken with mooshed avocado and sliced kumatoes. I HATE having lunch for dinner.
Maybe will drink bourbon instead until I pass out.