Nor tonight, as it turns out. Now I’m worried about the thawed chicken thighs sitting in the fridge. A lazy git, I am.
A ham sandwich. And a glass of wine.
I nice spinach salad with grilled chicken, feta, Kalamata olives, pickled jalapeno slices (it’s good try it), and a quick olive oil and lemon juice dressing.
Yeah, I caught that after I replied, I was reading the threads in order, I’m sorry I fucked up, I wish that was my biggest screw up in life.
Easy, big fella. It’s on the stove as I write this. But I didn’t have any mushrooms. Not that I have anything against them, you understand.
You’re not going to yell again, are you?
Our special tonight at Chez blondebear: Chicken tamales smothered in Anchor Steam Kettle-Cooked Chili, topped off with some home made guacamole and nacho cheese Doritos on the side.
Oh, and some Voodoo Ranger IPA to wash it all down.
Zatarain’t Dirty Rice, and cornbread. Now, dirty rice is supposed to be made with gizzards and filtration units. (I delete the gizzards and double up on the filtration units.) But it’s boxed, so ground beef is OK. But Mrs. L.A. wouldn’t let me make it with ground beef because she wanted andouille sausage in it. I just had a taste, and it’s pretty good. The cornbread will be done in 20 minutes or so.
Tonight, we were somewhat more ambitious - chicken cutlets and prosciutto to wrap around Wisconsin jack with fresh dill. Sprinkled with truffle salt and fresh ground black pepper, drizzled with olive oil and topped with a bit more cheese so it doesn’t dry out, and accompanied by pasta with garlic mushrooms and roasted asparagus, and a bottle of zinfandel.
Not bad for “what the heck are we having for dinner tonight?” as of an hour ago - we may not have done the bulk of the week’s grocery shopping yet, but dinner is in the oven less than an hour after we left the house to buy the ingredients. Plus there is a bit of leftover prosciutto, and some smoked Swiss for other purposes.
What’s the best thing to eat for breakfast that involves a bit of leftover prosciutto?
Interesting…I find livers too intense for dirty rice, but gizzards just right. I skip the livers and make it with ground pork and finely chopped gizzards.
Gonna be rainy and chilly here for the next week. Roasting a duck and making dirty rice sounds pretty enticing.
Eva Luna: Cut it up small, stir it into beaten eggs (maybe with a little grated Parm), and scramble? Serve with sliced tomatoes on the side?
Burger King Whopper, fries, onion rings. I don’t feel like cooking tonight.
Tomorrow, we’re having thin steaks I found. Ribeye, strip, and t-bone. They’re only half an inch thick. They won’t need much cooking, what would be the best way? I thought the George Foreman grill or under the oven broiler for a minute on each side?
I make a simple whole roasted chicken version of this that I had tonight.
A head of garlic separated into cloves, whole chicken browned and roasted with rosemary, bay leaves diced red potatoes and lemon. Steamed peas on the side. This will get me through the next several days.
I luuuuurve filtration units! Not intense to me at all. I like gizzards, but often I find them a bit chewey, so I leave them out. They sell deep-fried gizzards at a few places around here. But they don’t sell deep-fried livers. Weird.
The andouille dirty rice was good. And Mrs. L.A. ate more cornbread than usual. And now there’s Zatarain’s rice pudding on the stove.
I use strictly Poblanos. Very common here in south Texas, but maybe not elsewhere. Not overly hot like japapenos, but a bit of punch to them. A little smaller and more elongated than Bell peppers. And cheaper.
Speaking of Hungarian (as you were), I make nokedles a lot. Very easy, and a wonderful base for paprika chicken.
I use poblanos for chiles relleno. Hm… Cinco de Mayo is Friday, which is a telecommuting day. Sounds like a good excuse to make some.
I have chicken thighs defrosting, I’m thinking about doing oven fried chicken, I haven’t decided yet. This has me thinking about Johnny L A and another thread 
. Anyway, chicken thighs, some oven roasted potatoes, and I picked up the first corn on the cob of the season, I hope it’s good and sweet.
The balsamic chicken thighs are very nice. Last week I roasted them in the oven (375ºF until they were done) and then covered them with homemade BBQ sauce and broiled them until the sauce thickened.
It turns out baking doesn’t have to be as exact as they say. So I had in my head that I was making a double batch, or even two single batches. I creamed the butter for one batch, and added sugars for one batch. My brain farted and I added eggs for two batches. Merrily I continued and added the dry ingredients for one batch. Hmm, this dough seems very thin…oh shit I put in too many eggs. Added the sugars, added the dries for another batch. Added chips for two batches. Made the cookies, they seemed OK.
That was Thursday. This morning I finally eat one and think, that’s pretty good but not quite a Tollhouse cookie. It finally hits me :smack: I never doubled the butter! But they were surprisingly not dry. They weren’t gooey like a Tollhouse but they weren’t dry. I’m astonished that much of an ingredient can be left out and the cookie still be a cookie. And not just edible but perfectly enjoyable as a cookie.
They do sound delicious, but I told my daughter I was thinking about oven fried and if I go back on that she will probably disown me. That’s what I love about chicken thighs though, the versatility. I will keep the balsamic thighs in the back of my mind, thanks!