Roast chicken breast stuffed with garlic sausage, fries, and a Greek salad.
Just for something new and different, I made the fries from scratch. Washed and scrubbed a baking potato, but left the skin on. Cut into french-fry shaped pieces and soaked in water for an hour (not sure if that part is really necessary). Tossed with a bit of melted duck fat and olive oil with salt and garlic salt. Cooked in air fryer for about 16 minutes, shaking the basket about halfway through. I was interested to see how this would turn out in the air fryer, and the answer is: amazingly good! Also, a single large-ish potato makes a surprising amount of fries!
Next week is Mardi Gras! So I made a creole dish I haven’t made before, shrimp creole. I can’t believe I’ve never tried making this before; it’s one of the simpler creole dishes to prepare. No fussing around making a roux like many creole dishes, just the trinity, stock, tomatoes, your favorite creole seasoning blend, and a few other spices. And shrimp of course. I’m definitely keeping this in my rotation.
I had it with rice and a glass of Sauvignon Blanc (not pictured).
This is the basic recipe I used, but like I said you can pretty much replace those first 8 ingredients with your favorite creole seasoning blend if you want.
We had steak, asparagus grilled in lemon juice and garlic, and parmesan rosemary french fries using this recipe. The fries came out fantastic.They use several cold water rinses followed by a 10 minute hot water soak.
That looks delicious, and thanks for the recipe! It requires a few more ingredients than I usually have on hand, but I think they’re worth getting. Yes, serving it over rice is what I would do, too. Though I’d have chardonnay instead of sauvignon blanc, but that’s just me – a big fan of New Zealand Oyster Bay chardonnay.
Last night was freshly made butter chicken on rice garnished with chopped green onion (by “freshly made” I mean authentic pre-made non-frozen, not made by me!). Tonight will be chicken tikka masala on the remainder of the rice. That should satisfy my urge for Indian food for a few more months.
I hate lingering kitchen odours and curry is about the worst, as much as I love the taste, but the butter chicken didn’t really stink up the place much at all, despite simmering it for about half an hour, probably because I had the exhaust fan going full blast! Had a nice curry kick to it, too.
Made a killer beef stew. We’ve been making it in the Instant Pot, and it doesn’t thicken enough, so went back to long and slow. Got a nice fatty chuck roast, and the kicker was adding red wine vinegar–made it very piquant!
For today’s dinner we went to Wegman’s and raided their prepared food section. General Tso’s chicken and eggrolls for mr. romans, with apple pie for dessert. I got lobster mac n cheese and some asparagus, chocolate cheesecake for dessert. Fresh berry mix for both of us, and champagne, to celebrate that we still like each other after all these years.
Speaking of pasta, the triangoli (triangle-shaped ravioli) I did a while back turned out great! The problem I sometimes have with ravioli is that the dumplings occasionally burst while being boiled, spewing their contents out into the water and ruining the aesthetics. None of these did, likely because they appeared to have well-sealed seams. They’re imported from Italy and Italians apparently really know how to make ravioli!
I love those for pasta! Also great for Asian and Indian foods served over rice, and for ramen.
There is still leftover rice from the last two nights of Indian food, so tonight will be Mongolian Beef stir-fry with veggies. Mongolian style beef is thinly sliced beef with sweet soy sauce, ginger, and garlic sauce.
Interestingly, when I Googled Mongolian beef the first hit was a recipe that claimed to show you how to make PF Chang style Mongolian Beef from scratch. I have a better idea that suits lazy me just fine – there’s big bag of frozen PF Chang Mongolian Beef stir-fry in the freezer – I’ll just use some of that!
It’s not something you can microwave, though – it requires stir-frying.
