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Posted
1 hour ago, Johnsfolly said:

Had spaghetti when it was done. Wife made four meal sized lasagnas today that went into the freezer. Still have another meals worth of sauce in the fridge.

Wow that sounds like a great idea. Were the large Lasagna noodles cooked first? I’ve heard of some folks just letting the noodles cook after the assembly

"Honor is a man's gift to himself" Rob Roy McGregor

Posted
11 hours ago, Fish24/7 said:

onight's OMAD

Okay, what is OMAD? Watching the game and I have had 1 or 4.

Posted
6 hours ago, Mitch f said:

Wow that sounds like a great idea. Were the large Lasagna noodles cooked first? I’ve heard of some folks just letting the noodles cook after the assembly

We do cook them first but not fully. They don't typically overcook when prepared. We've not cooked the noodles before and I don't like the way that they get. Never seem to cook well enough for me.

Posted

A new recipe for us that turned out pretty good. Browned chicken breasts, set aside then browned onions. Added apple cider, chicken broth, Dijon mustard and sage and cooked until the onions were soft. Added back chicken and sliced apples. Served with some red lentils. 

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First time recipe and I followed it to the letter. Next time I do it I'll peel the apples and cook them to where they're just beginning to soften. These got a little too soft and I didn't care for the peel. 

John

Posted
27 minutes ago, Fish24/7 said:

I've got some frozen boneless thighs in the freezer, may have to give that a try, I like one dish meals

If you care, here's the recipe with my changes for next time:

Apple-Braised Chicken

Ingredients
2 boneless, skinless chicken breasts, about 1 pound, cut in large pieces
2 teaspoons olive oil
1 tablespoon flour
2 large red onions, sliced
1 teaspoon kosher salt
Pepper
1-1/2 cups apple cider
1 cup chicken broth
1 teaspoon Dijon mustard (or more)
2 large Granny Smith apples, peeled and chunked
2 teaspoons sage
1 tablespoon parsley

Directions
1. Heat oil in large, non-stick skillet. Sprinkle both sides of chicken pieces with flour. Cook on medium-high heat until brown on both sides. Remove to a plate.
2. Add onions, salt and pepper to pan and reduce heat to medium low. Cook, stirring frequently, until onions are softened and slightly browned.
3. Add cider, broth, mustard and sage to pan and stir to combine. Return chicken to pan and increase heat to medium-high. Cook uncovered for 15-20 minutes until chicken is cooked and sauce is reduced to a thick consistency.
4. Add apples and parsley. Reduce heat, cover and cook until apples are slightly softened, 3-5-ish minutes.

John

Posted

Roasted Chicken & Sun Dried Tomato Cannelloni in portabella mushroom pasta sauce.  All thanks to yesterday's trip to Viviano's.😎   Venison meat loaf and a green salad. 

The meat loaf is pretty standard.  Chopped onion, chopped green pepper about two tablespoons each, an egg, a tablespoon of ketchup, tablespoon of yellow mustard and a tablespoon of tiger sauce, some Lawry's seasoned salt (not from Tibet) and some granulated garlic.  Then enough seasoned bread crumbs to make it the right texture.  It's decent, the tiger sauce gives just a hint of heat and also sweet.

Posted

Picked up some pottery last time that we passed through Zanesville OH. We used this crock to make a simple sauerkraut recipe with caraway seeds.

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Fermented the cabbage for about a week and it was done. Pretty tasty. With good sauerkraut, just needed to find some dishes to use it. Love hotdogs with kraut. Picked up some pretzel rolls and caramelized some sweet onions to go with the dog. Spicy brown mustard finished the dog! Served with a side salad. (still having issue with phone camera - sorry).

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