I need to clarify. The balsamic chicken thighs were very nice. Last week, I did not make balsamic chicken thighs. I made oven-BBQ chicken. Re-reading my post, it looks like I made BBQ chicken from balsamic chicken thighs.
Pretty much required, in my opinion! 
My favorite part of chicken paprikash is actually the homemade galuska/nokedli/spaetzle with the paprika-onion-sour cream-chicken fat & juices gravy. The chicken itself is almost optional. It’s nice with other kinds of pasta and even rice, but nothing like with those homemade nokedli.
Nice. The ones in the picture look like what I would expect. Mine sat up a lot more and were not shiny and gooey.
FTR, I measure the flour from the canister where it was loosely poured from the bag, and THEN sift it.
Poblanos are my go-to when I can’t find the pale-green Pepper-of-a-Thousand-Names. It puts in a little more heat than I want in a paprikash or gulyas but otherwise works like a charm, and is always available now in NYC greengrocers.
Green bell peppers add a grassy flavor I can’t stand. I can only eat 'em roasted and peeled, say, on pizza or an Italian sausage sandwich.
Easy beef stroganoff on egg noodles.
Chicken and potatoes were very good and we enjoyed the corn. Tomorrow night, it’s cheeseburgers in the cast iron skillet.
Tonight, it was grilled Italian sausages, portobella mushrooms, red & green bell peppers, served with spaghettit with Maria Hazan’s simple butter-and-tomato sauce (28 oz tomatoes, 5 tablespoons butter, one onion.) Christ, I love that sauce so much.
Grilled tuna-and-cheese sandwiches. For sides, I had Cheetos and Mrs. L.A. had potato chips.
Salsicce e Fagioli
After seeing Nick Stellino make it on TV I had to have it - it’s basically the Italian version of wienies and beans.
I took the meat off the chicken I roasted the other night, cubed it, chopped some onion, celery, red pepper and mushrooms I had laying around, sauteed the veggies, sprinkled with some flour and made a roux, seasoned the mixture, threw in some chicken stock and milk. Added some frozen peas. I poured the mixture into a round casserole, topped it with a homemade pie crust (made with lard) and baked up a chicken pot pie that will keep me in leftovers for a few days. Nice for either lunch or dinner.
Side salad and a glass of wine.
Tonight is chicken noodle soup that I had made before and took from the freezer with some French bread on the side.
Refried beans need lard. Mrs. L.A. objects to putting lard in food. But it’s OK if I use bacon grease. :smack:
I was at the store Sunday and thought about getting some lard, but what I was seeing was salt pork. I haven’t seen lard in a supermarket… this Century? Might have to go to the Mexican market.
Tonight it’s Greek gigante beans baked with onion, tomato, and herbs. Along with horta, which is Greek for sauteed mixed greens in olive oil and lemon juice. And some bread.
Although I generally hate vegetarian dinners, this one is pretty good. The Ukulele Lady is having an old high school girlfriend over tonight, and girls of a “certain age” seem to hate meat.
Last night was just a basic pasta with a ground beef tomato sauce. Tonight perhaps we’ll make salmon cakes with some sockeye that’s getting near its freezer expiration time.
Tonight, very likely Reubens and home fries. But first, a big salad. A few weeks ago, we gave up the nightly gelato and instituted the big pre-dinner salad.
I can’t tell we’re any healthier but we must be.
Last night was linguine with sausage and a salad. Tonight is going to be chile verde enchiladas (New Mexican style) with Spanish rice & beans on the side.
That’s pretty funny, about the bacon grease. 
When I’ve had to purchase lard, I usually find it in some very out-of-the-way place. It won’t be in the Refrigerated section. It is shelf-stable due to the rendering process, usually in a rectangular box. I’ll bet your supermarket has it, but it won’t be easy to find.
For years, I wondered what my grandmother’s secret was for her extraordinary pie crusts. I’ve made them with shortening, butter, combinations of both trying to duplicate them… it wasn’t till I hit on the lard that I discovered her secret. Now I’ll never make pie crusts with anything else.
Tonight, fettucini/pesto/chicken from the noodle place next to work. I bought it Sunday with cheesy garlic bread. I hadn’t eaten all day so I scarfed down the CGB while driving home. My belly didn’t like that and I had the unsettling experience of throwing up something almost exactly like what went down, but covered in stomach slime. While driving. so I hope the pasta will be better.
Tonight (well, starting at 8 AM :eek: ) I made butter chicken/murgh makhani with basmati rice, homemade garlic naan, and saag paneer. It was fantastic. Going to be doing Indian for at least the next two weeks. Day after tomorrow (because leftovers) I think it will be aloo muttar (potato and peas curry) plus okra fried in a chickpea batter.
Pork, potatoes and beets. A lovely slice of boneless pork shoulder sirloin, much nicer than center-cut pork chop.