So...whats for dinner?
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Whoohooo! Here is the episode. Grab a glass of wine, and sit down to enjoy. This is the full episode it appears.
http://www.youtube.com/watch?v=p2rwJyDp_Mw*susan*
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I am craving a pot of the skinny noodle chicken and dumplings. I sprang for a pan at the grocery deli a while back and inhaled it. DH prob. would not eat it or just enough to make me think he might like it. I've made the Bisquick kind a long time ago but not what I wanted.
We finally finished off the taco meat from this weekend. I ate the last of it in chili yesterday. We have a ton of leftover taco shells so I have I think 8 chicken thighs in crockpot with salsa, sofrito, some sundried tomato sandwich spread and a pkg. of quesadilla seasoning. Just added a pkg of frozen peppers/onions. It smells divine. Hope I have enough to freeze some. I have another pkg of thighs to make into something else.
I have become hooked on the red box Nabisco graham crackers but they are hard to find. I gave up finding the Keeblers around here. I bought graham flour yest. so I think maybe next week or the week after I will try my hand at homemade grahams. But I may need to find a low fat version. I think the couple I looked at yest. in a quick search had tons of butter. Who would have thunk it?? I have a nice breadboard but I would not know where the stockinette for my rolling pin is. I haven't used it in prob. 10 years. I think in the storage closet is a box of odds/ends from kitchen. Need to get my hiney up and look. But then it is really tiny so gosh knows where it might have gotten off to in that time.
Thanks for the link Susan. Will watch and enjoy.
Oh, I also bought some farro. I got to the health food store when we went to pick up my car. And buckwheat flour. I'm ready for cooler weather and to bake.
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Yay for the link Susan and thanks for posting it!
DH is going to go watch hockey in the next few minutes and I will take peak at AB's video! Like his show specifically for the history/trivia behind the recipes! Have my glass of wine ready..lol!0 -
I have a chicken cooking in the dutch oven. It's one of those quick worknight meals.
And...even better....Sharon's oncology checkup was "perfectly normal".
Carol...that *IS* good news on the angiogram.
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Eric,
My most favorite medical word is "unremarkable." So glad Sharon got her Get Out Of Jail Free card today!
*susan*
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Eric yay for "unremarkable" !
Sudsn thx for the link. I love AB. Luv, you know you can cook farro just like oatmeal for a breakfast cereal, right? I like it that way.0 -
Hello ladies...We call it in our family as beef pot pie...I have heard it made with chicken too when I researched it.
I made dumplings with the ref bisuit dough yesterday because I was lazy...I could eat it but they were very heavy!!!!
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Eric.....yay for Sharon's unremarkable check-up!
Had dinner out last evening after seeing a matinee performance of Bryan Cranston playing LBJ in All The Way. He was unbelievably powerful in this role. Can't imagine how he could do a second show last night!
We ate at The Red House in Hvd Sq., where DH got his oysters. i had two, and they were mild and palatable to me (I can be fussy over seafood, especially not a fan of raw seafood), but then later, I did have some stomach distress once home.
My main course was a roasted kale salad with pimentos, kalamata olives, garlic, feta and shrimp. I must make this for us at home. Definitely my kind of salad/meal.
Meeting some former co-workers for dinner tonight....
Have a nice day eveyone....
....and enjoy DH1's birthday, Laurie! You will undoubtedly create a great day for him!
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I usually record America's Test Kitchen and Cook's Country. I saw the program with Chicken and Slicks. That's when I realized the "slicks" were probably the origin of southern chicken and dumplings.
My mother is from Tylertown, MS, where everybody cooks and eats chicken and dumplings. One common practice is to place a thin layer of dough like a top pie crust over the pot of chicken and dumplings and brown the topping in the oven. So the finished product is like a very large pot pie.
My mouth is watering!
Eric, wonderful news on Sharon.
I like raw oysters but char-grilled are even better with lots of butter, garlic and parmesan cheese. Don't miss Drago's if you go to New Orleans.
I still haven't used my pasta attachments for the stand mixer, but I just bought an extruder on Ebay! I guess it's called fantasy pasta making!
Last night's dinner was home-made pizza with a wheat crust. Toppings were slices of roma tomato oven roasted, sauted mushrooms and Italian sausage, green Italian olives, carmelized onions on dh's half, and 2 per cent shredded mozzarella cheese. I enjoyed my half.
There's enough dough left for another pizza tonight. I plan to make a different topping with anchovies, garlic, marinara, mushrooms and fresh mozzarella. And maybe some sauteed kale on my half. I will mash up the anchovies into a paste and spread it thin.
OR. I could make calzones with a ricotta and spinach and cheese filling.
Susan, your menus read like a foreign language to me! I feel like a kindergarten cook in the presence of a chef!
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I grew up on chicken and slicks and that's how I like them best, however I have never been able to replicate my great grandmother's. I think you have to be born southern. I love the fluffy Bavarian type dumpling but I think they may be made with bread?
Saying goodbye to the gulf coast today. Dolphins were playing outside our hotel gulf view window this morning. I love it so. Managed to eat grouper, oysters, lots of shrimp, stuffed crab and catfish in three days, half of it fried. Back to more sensible portions and preparation. Hope to be back to the gulf in February. Maybe we can get together then Carole.0 -
My mom would make chicken pot pies. Somewhere I have the "over sized clay coffee cups with a lid" or "miniature clay dutch oven" that she would use to make them. Her's was like a chicken gumbo in a pie crust all inside the clay "thing". I will ask her about it when I talk to her today.
Yes...the "normal" word ...It's amazing how much that single word can raise one's spirits.
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I want that Salmon. I must make it.
The last time I was in Barrow Ak, I saw a kid begging his Mom for catfish. It was his favorite food and way more expensive than the salmon. All I could think of was blech. I remember my husband pulling them out of the lake and them going awhhh awhhhawhhh! or whatever it was they did before I banged them on the head. I didn't know how to cook them so I put them in the microwave. Maybe that accounts for the blech factor. I figured by the time they were covered with bread crumbs and tartar sauce, what difference did it make
I'm going to make the salmon tonight.
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Maybe catfish is an acquired taste, I don't know. Dh doesn't like it. But he's not southern. I've had it other ways, but fried is best IMHO. I don't like any fish in the microwave. Blech indeed.
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I like catfish and cook it several different ways. But Nance is right. Fried is probably the best. Crispy and crunchy with a good tartar sauce. I do an oven-fried version that is good. Also a blackened version with cajun seasoning and a hot iron skillet. And a panfried version with a little butter and olive oil. It's fresh and available and I grew up eating catfish that my dad caught on a trot line.
DH doesn't like salmon so I don't cook it. I have had it in restaurants and enjoyed it. But that was before I went to Alaska and saw rivers and streams full of salmon turning a red color and dying. Those are some determined fish playing out their destinies. Then there are all those fishermen catching them at points along their journey. And all those bears and eagles and sea lions feasting on the poor fish. It's almost too much drama!
Halibut is wonderful. Also very expensive. It was almost $20 a lb in Alaska. DH and I went halibut fishing for $300 for a day's trip. We had a 2 for 1 coupon or it would have been $600. We ended up with about 12 or 15 lbs dressed and skinned and in packets. It did taste good. It filled our little truck camper freezer. Plus the day out on the water was intense and lots of fun. We caught only "chickens." Which are supposed to be the best eating.
Thinking about you, Michelle.
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Catfish is good around here but not everyone likes them. When the salmon come in to spawn its amazing. Its so neat to see the tails literally lift them up over dry ground by fluttering so fast. What a show. of course its illegal to just pick them up, and at the end of the life cycle the meat on the salmon isnt really that good to eat. But people take them rip out the roe to sell for bait. But it is cool to watch them swim upstream.
Just chicken in the cast iron skillet with nuked butternut squash tonite.0 -
WOW Loving the fish stories. Catfish are just so ugly....ack I see why you hit them over the head bedo. Dont think I have ever eaten one.
Carole Amazing stories about your fishing journeys. Although fried fish is great, my favorite is sauteed with a lemon dill butter.
Last night we had an impromtu get together at the local bar for some football, wings and beer! Was craving wings.
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Had a delicious lunch out today at the Waterfront Bistro on the Madisonville riverfront. Blue cheese salad with crab cakes. After a round of golf, we were celebrating the birthdays of the other three women. It's a lovely little restaurant in an old house.
So I won't be hungry for dinner. I got a package of Minnesota brats out of the freezer and will cook them in some beer on top of the stove and then brown them in a little olive oil for dh's dinner. Along with something else.
Tomorrow I'm thinking I will try out one of my pasta attachments. Probably the roller and one of the cutters.0 -
Somedays just don't go the way you had planned. Today, I was supposed to go bicycle viewing. I am having trouble committing to a bicycle, since I worry that I won't actually use it enough, but I had planned on heading to West Newton to take a look. But, client called. Active Domain was NOT working as anticipated. So headed there instead. Came home after fixing that, had some lunch, and some coffee. Was about to head out, and the call came in. Couldn't see the right stuff... so back I went. This is the thing about clients that have Defense Department contracts. We have to make things VERY secure. In fact, I had made the thing so secure that the server couldn't see its own information! Whoops! By the time I got home, I was irritated and it was already 5:30. So dinner was a bit of this and that.
We had some leftover sauteed chicken from last night's dinner, but only enough for about 1 1/6 people. So I fried up some eggplant, pulled some random jar of tomato sauce off the shelf, mozzarella from the freezer and presto, we had chicken and eggplant parmesan. A green salad and some angel hair pasta made the entire meal. I had enough eggplant to feed the boy housemate. That boy was WILDLY happy.
Headed to Dana Farber in the morning for a conference about metastatic breast cancer. How fun does that sound? I know, not very.
*susan*0 -
Carole,
For you, I am willing to share my magic formula, which is actually from Marcella Hazan. 100 g of flour per egg with just a tiny pinch of salt. No oil. No water. Let it rest for at least 30 minutes wrapped in plastic. Don't be scared to use more flour during the rolling process. Roll once at no 1. Dust with flour if it feels at all sticky. Fold in thirds. Roll on no 1 again. Repeat. Continue to dust the piece of dough as needed as you head to no 2, 3, 5.
Place the long pasta sheets on a floured towel. Don't cut until it has had some "drying" time, but cut before you hit the leather stage. I cut off the weird ends so I have even pieces. I then cut the weird ends in the cutter to use in soups [pop right into the freezer.]
I want to hear how it goes. I admit that my first time was brilliant, the next two I was close to tears, but with practice, I seem to get real pasta every time now.
*susan*0 -
I bought a tub of brussels sprouts. Usually I only buy a handful 8 or 9 enough for one meal. I thought I might roast them. Anyone have a foolproof recipe? DH loves them. I have some pork ribs to bake and might do them for the same meal. I also bought ingred. for hamburger soup. You can tell I'm looking forward to cooler weather.
Tonight was "homemade" pizza with somebody's crust. DH did the honors though I chopped up 1/2 orange pepper for it. Was yummy.
Carole, was very glad to hear no new stent for your DH.
Susan - very inventive of you for dinner.
My crockpot taco chicken thighs turned out great. Made enough for 3 dinners and a tub to freeze. I still have an unopened pkg of taco shells left but no hurry to use them. And 2 pkgs of Mexican cheese that DH forgot and left at home. Pizza was a little strange with pepperoni and Mex. cheese. LOL.
Eric - late congrats to Sharon for unremarkable tests.
My local grocery is undergoing renovations. Carole, it used to be a Winn Dixie so you know about the size it is. I don't know what to think. Little country town and the cheese shop looks to rival - well almost - Central Market. I do a cheese plate for Thanksgiving at DB's. May not have to travel to shop this year. This grocery does well considering WalMart and Albertsons on adjoining property 10 miles down the road.
Thinking about Michelle.0 -
luv,
roasted brussel sprouts: http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html
*susan*0 -
Thanks Susan. I saw this one of several I perused. Good to have a vouched for recipe.0 -
it does seem The Barefoot Contessa's recipes seem to be right on. Any one know of any she flubbed? LOL.0 -
luv, this one isn't roasted but I really like it0 -
Oops Nancy. I understand there is a little difficulty attaching links. Welcome all recipes. I usually just put them in a little water and kinda steam them not too done. Bet you're glad to be home safe and sound from the Gulf.0 -
Oh there it is. That is some pan of brussels sprouts. My spell checker keeps underlining brussels. I have always just put "brussel" with no "s". So I learned something tonight on my search. Maybe spell check thinks I need to capitalize. LOL0 -
luv, I think I fixed it. It seems that most of my gulf trips are either just before just after a hurricane.0 -
luv - I also add some bacon and onion to the roasting brussel sprouts. I just dice up some thick sliced bacon, cook it and add in the onion when the bacon is about half done. Spoon over the brussel sprouts with a bit of the bacon fat, and some S&P, and roast. You can also par-boil the Brussels to lose some of the bitterness, before you roast, but make sure you don't overcook them. Honestly, what isn't better with bacon?0 -
I often use bacon or pancetta instead of ham in that recipe.0 -
Bacon Yum. I have regular but not thick sliced in the freezer. Supposed to rain and be upper 50s lower 60s tomorrow. Since it was 89 today def. sounds like fall here. Ovens away.
Nancy - are you in line for those storms tonight? We get them tomorrow morning but not supposed to be bad like Neb. and Iowa had today.
I sometimes want a bit of bacon fat in something but never have it. I did keep a drippings jar in refrig. but it got every nasty dripping put in it and really we don't eat that much bacon. DH likes the nuke it and go kind for sandwiches. Do any of you freeze it - like in little plops or maybe ice cube trays? Too bad nobody markets that - bacon fat to go. Like the chicken base seasoning only bacon. I think there is a ham flavored.0
