Surf and turf tonight - we’re belatedly celebrating our anniversary. Besides the shrimp and steak, there was spinach souffle, bruschetta with homemade bread, fresh blueberries and some Chapel Down sparkling wine. British wine, who knew?
Peanut clusters from our local chocolatier and mini ice cream bars for dessert.
I made dinner for 10 people last night making these two recipes (approximately doubled):
Melt in Your Mouth Chicken
4 boneless, skinless chicken breasts
1/2 cup Parmesan cheese
1 cup mayo
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper
Spread mixture over chicken breasts
Bake at 375 for 45 minutes
Cherie’s French Onion Roasted Potatoes
Ingredients: 3-4 potatoes
Package of French onion soup mix
Oil
Pam
Spray a 9x13 glass dish with Pam
Dice potatoes to desired size
In a bowl, mix package of soup mix with 1/2 cup oil
Pour mix over potatoes
Put in the oven at 375 for 30-40 minutes, or 400 for 20 minutes
And dinner was a BIG. FUCKING. HIT.
Obviously, I made more of the stuff than just 4 chicken breasts and 4 potatoes, because I was feeding so many. This is my first time feeding so many people, and I’m so happy that it was so well-received.
I’ve made this recipe in my air fryer (just two breast cutlets) and it was amazing. I’ve also done the same recipe in the air fryer using tilapia in place of chicken.
Made blueberry muffins from a mix – came with a can of blueberries, and the recipe said water, oil, and an egg. I kept to the recipe except I substituted milk for water, and added extra blueberries, and they came out burned nearly black on the portion in the muffin tin despite following the temperature and keeping to the minimum baking time. Could the milk and extra blueberries have caused this burning?
Happy to hear that! Sounds delicious, too! 
Are you using dark metal tins? Try either lowering your oven temp by 25 degrees, and/or putting another muffin tin under the one you are using - just nest the full one into the empty one. If you don’t have two tins, try sticking a baking sheet under the tin - that will at least help with the bottoms. Make sure your oven rack is in the middle. Using foil muffin cups can help with this too - those will protect the bottom and sides.
Get an oven thermometer to check whether your oven temp is calibrated correctly. Idk why they go off, but they do.
Thanks for the recommendations. The tin is light colored, but next time I’ll lower the temperature and check with a thermometer.
It’s going to be a coconut weekend. It’s delicious.
Tonight was Bahn Mi sandwiches from Bahn Mi Station. My darlin’ had a lemongrass chicken one and I had their brisket in coconut curry with jalapenos and sriracha. Both sandwiches were awesome. Every time I get a sandwich with a filling I haven’t had before from that place, I know deciding what I want next time will be more difficult. This totally lived up to that.
Dessert was home made coconut ice cream. If it’s not dessert tomorrow, I’ve lost my mind or am inconveniently dead before I can finish it.
Tomorrow night we’re making coconut curry chicken from a NY Times recipe. We’ll be adding green Thai chilies and maybe some serranos from our garden based on the comments on it. I have high hopes. Not sure if we’ll be serving it with glass noodles or rice, we have both in the pantry at the moment.
From the Kilimanjaro food truck at Devout Brewing we had Wakanda beef, rice, and veggies. Fried green plantains for dessert. Beer. Lots of beer.
I discovered something called “Grandpa’s ham” that the server at one store’s deli department recommended. It makes incredibly good sandwiches in combination with fresh bread, butter, romaine lettuce, thinly sliced vine tomato, and Hellman’s mayo. I got half a pound just to try it, and it disappeared in a hurry. Think I’ll get a whole pound when I go shopping tomorrow.
Today is Dads 80th birthday so I will be headed down there because that means Mom will be making his favorite meal. Roasted chicken, mash potatoes and gravy, stuffing, baked Corn, and homemade chocolate pudding for dessert.
@GoodOldKJ What is baked corn? (Plus, I’m coming to dinner with you!)
Tossed salad with oil and vinegar dressing, a poppy seed roll, baked chicken in gravy with mashed potatoes and string beans, and a glass of ice water. Then a flourless chocolate torte with a dollop of raspberry coulis and two cups of coffee.
Best I can describe it is like a corn custard. I honestly have no idea what sorcery she uses to make it but it’s one of my favorite things at holiday meals. She uses creamed corn made from our homegrown sweetcorn but besides that I couldn’t tell you how she makes it. I will see if I can remember to take a picture of her recipe later and post it.
Thanks!
Chicken souvlaki kabobs on the grill, with tzatziki, vegetable-broth rice, and a Greek salad. Unless it rains, which is likely. In which case souvlaki tomorrow, and tonight will be giant chicken burritos wrapped up with Mexican rice and greens and a chipotle sauce.
I was on a BBQ kick this weekend.
Saturday: Jerk chicken with peas & rice
Sunday: BBQ beef brisket with smashed potato casserole
Tonight: leftovers
Tonight, it’s more leftover coconut curry chicken, with more coconut ice cream for dessert. Mmmmmmmmm
Well, it’s raining cats and dogs, so the souvlaki BBQ is on hold til tomorrow. Chicken burritos it is.
I was worried today that my source for “Grandpa’s ham” might be out, but as luck would have it, Grandpa had just shipped them a new giant ham. Busy guy – his smoker must be working overtime. Looking forward to great sandwiches for lunch tomorrow!