So...whats for dinner?
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Sk, what does the ice water do?
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Lacey, I forgot to say I will happily trade you Welsh cakes for pizzelles :-)
Eric, do abelskivers taste like kaiserschmarrn? I make that sometimes. I think I would like abelskivers.
Minus, I don't like my oven fried chicken as well as fried. I can never get it evenly brown. But I hate the grease mess too.
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Special - thanks for the oven fried recipe. It will be interesting to see how Carole's compares.
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auntie - my understanding is that making sure the chicken and yogurt are both cold makes the chicken draw up and helps the breading adhere in a way that makes the finished product crispier since you aren't really frying it. Some people add salt to the ice water so it functions like a brine, and also leave the chicken in the ice water for at least 30 mins.
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Chicken is one of my favorite things. Even though I like it fried, I don't fry chicken either.
I think I've posted quite a few of my "recipes"...if I didn't, or their buried too deeply in the posts, I can repost them.....curry powder rubbed, slow roasted, fast roasted, marinated, coated in caramelized grape juice. shredded into jasmine rice, cooked in cream in a skillet, cooked in a dutch oven in beans and BBQ sauce...
Today...I'll need to go to work to rest up..... :-)
Glad you're enjoying yourself Susan.....
Eriic
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Eric - the cooked in cream in a skillet interests me. Would you mind sharing that one?
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Hm, I wondered about the ice water, too. Dipping in the yogurt sounds interesting. Similar to buttermilk. I have done oven fried different ways. Lately I marinate the chicken pieces in a cup of buttermilk (1 cup of water and 4 T. of buttermilk powder) and a T. of Louisiana hot sauce. Any kind of breading works. Panko, Italian seasoned bread crumbs, brown rice crumbs, home-made bread crumbs. If your breading isn't brown, you can take a few minutes to brown it in a dry skillet. Add seasonings to breading: garlic and onion powder, cayenne pepper, s & p, thyme. Whatever you feel like adding. Cumin is good, chili powder, if you like those tastes.
Take chicken from marinade and drop into breading mixture. Cover liberally. Cook in very hot oven. 400 degrees up to 450 until cooked. Probably 40 to 45 min. I test with an instant thermometer and always have to look up the cooked temperature! What is it? 165 degrees for chicken? I should get a magnet with that info. and stick it onto my refrigerator. I ordered one of those quick read thermometers like the chefs on ATK use and I love it.
Fish fillets are good oven-fried, too. I use a cornmeal breading well-seasoned with cayenne and onion and garlic powder.
Here's a wonderful recipe for those not concerned about calories or fat. This chicken rivals deep fried. Melt butter in a baking pan with sides, a block or two blocks of butter depending on size of pan and no. of chicken pieces. Dip bone-in skin-on chicken pieces in beaten egg. Drop the chicken into seasoned all-purpose flour (s & p, etc.). Wet the "pretty" side of the chicken pieces in the melted butter and then place the chicken in the baking pan with the pretty side up. Cook in oven at 350 degrees for about an hour. The chicken turns a beautiful brown and the skin is crispy. I was served this chicken at a dinner party many years ago and made it myself a number of times back in the days when weight control was easy.
So what's for dinner? Maybe chicken? LOL. I have a whole chicken, boneless breasts and boneless thighs in the freezer.
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Beef Roast, Mashed Potatoes, Salad, Italian Bread
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Carole, although I have cooked the chicken in butter, I haven't tried putting it on the chicken after breading. I'll have to try that next time. I would think yogurt would do the same as buttermilk. I love the tenderizing properties of buttermilk. Juicy chicken every time.
I have the thermopop version of the thermapen. Couldn't bring myself to spring the 100 bucks for the big one. I love it's smaller cousin though!
I think tonight is souvlaki with a pork tenderloin, Greek salad and some tzatziki.
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I will be back later when I catch up. Think I might be on page 750. Just busy, some things coming up.
Got on to tell Carole thinking about her and storms in Louisiana. The storms here went again 1-2 counties to the south of us. We got plenty of rain and lightening but not much wind even. I continue to remind myself that many part of TX are still very dry but the DFW area east I think has seen enough and SW of DFW. NW still dry and missed most of the heavy storms the last few days.
As Arnold says "I'll be back". Later gals. Pretty sure tonight is non exciting spaghetti and bottled sauce. At least the sauce is a new kind Wild Oats from WallyWorld. Looks good. Ragu seems to be cutting back on the flavors I liked.
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I think tonight will be turkey kielbasa in a sweet and sour sauce with green pepper and pineapple over brown rice. I need to clear out a closet in the guest room for the eventual arrival of DD. When she left it only took us about five minutes to turn her old bedroom into an awesome 60" flat screen TV watching den and we wedged a leather couch in there that is never coming out - if we ever sell this house the couch goes with it since it took us more than an hour, removal of the couch legs, a lot of four-letter words, recall of college physics class, and a lot of laughing to get it in there. So, she gets a guest room.
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Got my roast in the crock-pot cooking.
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ugh. Lost my dessert pictures. Will try again, but without the story I fear,
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Turkey sweet and sour sounds good, Special K. Haven't made that in years.
Tonight's dinner is pork piccata, whole wheat orso with grated parm and toasted pine nuts, and steamed brussel sprouts.
Luv, we battened down the hatches this morning in preparation for the approaching storms but were fortunate not to get the full brunt of wind and lightning. More bad weather is supposed to move through tonight. This is turning out to be a rainy April after a rainy March.
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Carole stay safe. We have a patchy frost possible tonight and of course the yellow azalea that has only bloomed once (when I planted it) has a bud. Last year it tried to bloom in November......
Dinner was still leftover rotisserie chicken/fixings. fresh strawberries for dessert.
Mommy I love crock pot roast beef I put Liptons Onion soup on it with red wine.
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Carole, just saw pictures on the news of your storms, scary stuff! Stay safe!
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Carole, hope your night was not as scary as the footage I saw on TV. Thinking of you.
No idea about dinner tonight....maybe I'll freezer shop.
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Thank you, Nancy and Lacey, for your concern. We haven't had rain today so far and it's cool enough that we were able to turn off the a/c and open some doors and windows.
DH has a woodworkers guild meeting tonight so he'll have an early dinner of warmed-up food from last night's meal, which I greatly enjoyed. The deLallo whole wheat (organic) orzo is very good. I think I bought it from Fresh Mkt. but I'm not sure. I highly recommend it. Last night I cooked half the package, threw about 3/4 cup of grated parm/reg into the drained orzo and about 1/4 cup toasted pine nuts. I could have sat down with the pot and eaten the whole thing. It's such a pain to have to practice restraint!
I may have a salad for dinner or a frittata.
Dh went to a dentist apptment this afternoon in Hammond, about 30 min. away. I suggested he stop at a produce store there for fresh veggies and at the nearby seafood market for lump crabmeat or fresh oysters. We'll see how he fares.
I was lured to the Mayo Clinic Diet web site this morning by an ad on Facebook. I'm taking advantage of an offer for 7 free days access to the diet program. It looks very much like WW. I'll check out the recipes.
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We walked for way too long to get to a true Spanish mercado. Purchased a bunch of vegetables and some pork loin chops. Dinner turned out to be one pork loin chop smothered in onions and garlic with a strange gratin of pasta with tomato sauce and cheese. Never got to prepping the veggies. The leftover chop and the second gratin of pasta will have to wait to be eaten until another day. Who can eat at 10:30pm?
Had to buy a citrus reamer today. Nothing in the apartment kitchen to make juice with. And this is a country famous for its citrus, after all. Drinks tonight included freshly pressed lemon and orange. What a treat!
Rental apartment are not easy to cook in. Sometimes I forget how hard it can be.
*susan*
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Hi, Susan. Thanks for popping in! I would probably just eat at restaurants.
DH bought 2 pints of oysters. So tomorrow night will be Oysters Mosca. I'll have to get out the Cooking Up a Storm cookbook which has the recipe. Despite my bias against white flour, I'll have to buy some French bread tomorrow. DH also bought cucumbers, yellow squash and a nice eggplant. He did ok!
Lacey, what did your dh put in the pockets of the apron when he was on crutches?
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Susan, I was reading an article on kitchen hacks today and one of them was using a pair of reversed tongs to squeeze a lemon. Might work with one of mine, I don't think the other is sturdy enough.
Carole, your dh did do well! I don't know what Oysters Mosca are but I'm sure I like them.
Made an appointment to take my dad Friday to the wound center. I'm hoping they can help him get some relief for his feet. He told me on the phone that he can't lift his "good" arm for some reason. He already has arthritis in his other shoulder. I swear I don't know how he manages to dress himself between his feet, arthritic knee, back problems, shoulder and now his arm. It's always something! I admire his ability to " keep on truckin'" in spite of it all.
I went to the butcher shop today and bought a very lovely ribeye which we'll have for dinner tomorrow. Tomorrow is more garden work. I think I'll finally get some of my "porch garden" into the ground where it belongs
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Hi Susan!!!! What were the "cracker looking" pieces in the strawberry desert dish you showed us?
Red, Frost???? What's that??? It's supposed to be at/near/above 100F by the end of the week.
Carole, I hope the storms stay away.
I lied a little bit on the cream and chicken...it's a bit of cream and a lot of yogurt.
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In a little bit of oil, I cook about a pound of boneless-skinless chicken breasts in a skillet until the chicken is done and then set the chicken aside. I usually slice the chicken into half thickness slices so it cooks more quickly. It's also a good excuse to use the fillet knife. :-)
Mix a tbsp of cornstarch with a tbsp of water, stir in a couple of tablespoons of cream, 1/3 cup of plain yogurt and a peeled, diced, finely chopped tomato. This all sits until later.
Add 3/4 cup of chicken broth, a couple of tablespoons of lime juice, a couple of minced garlic cloves and a finely chopped shallot to the skillet and stir and simmer at low heat for a couple of minutes. Then add the "cornstarch etc." mixture and cook, stirring constantly until the mixture thickens a bit. My notes say "DO NOT LET BOIL" and that this comes out like a too thin gravy.
Then stir in a couple of tablespoons of finely chopped cilantro and then pour this over the chicken that's been put on a large plate...some cilantro leaves for decoration and it's ready to go.
None of us could agree on pepper levels, so I quit adding that at the stove. When my dad was diagnosed with congestive heart failure and told "as absolutely little sodium as possible", I quit adding salt and went with home made (no salt added) chicken broth. We then just added the salt and pepper at the table to suit our own tastes (or needs, in my dad's case).
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Thanks Eric. Sounds yummy except for the Cilantro, which I can not abide. I'm thinking I could even use the sauce on previously cooked chicken - or the turkey breast hunks in my freezer.
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I absolutely love cilantro....but as you would likely agree, it's not for everyone. :-)
Like many things, the sauce tastes even better the next day.
It's kind of tart, so you may want to reduce the amount of lime juice.
The last time I made it, I put it on a bed of rice....
Near my workplace is a Thai grocery store run by three generations of a family...grandma, daugher and son-in-law, and their twin daughters (same age as DD). I stopped in one time about a year ago and they gave me a sample of some rice that they thought I'd like. The Post-it-Note they gave me with the sample says to soak the rice for 2-3 hours, drain the water and then steam it for 45 minutes. I used the sample and now I get 4-5 pounds at a time. If they ever move the bulk bins around, I'll be lost. I was told it's a Thai white long grain sticky rice.
I tried cooking it "normally" and it was a mess. I soak it, put it in a large strainer, put the strainer in large pot with a couple of inches of water (the strainer is not in the water), cover it and let it steam. The rice is slightly chewy, very sticky and has an amazing taste.
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Ah cilantro....people seem to either love or hate its unique flavor. I have always loved it!
Susan, I had been marveling at your ability to continue making your culinary delights in random apt kitchens. Yes, some hacks might be in order! And more meals out...I agree with Carole on that one!
Nance, we'll need to coordinate our bake/trade schedule!
I recall your Oysters Mosca from long time ago posts, Carole. Enjoy! Yes, DH did quite well on his trip! And....restraint is soooo overrated! I certainly dislike using it with regard to food, but love teaching the kindergarteners what it means with regard to holding back their impulsive behavior! Ha! Double standard!!
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Last night was pizza and I have a package of chicken in the fridge that was meant for dinner last night but hubby changed that plan with the pizza, so I'm going to cook the chicken today and put it in the fridge to use as another night's meal
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Mommyof2, it's nice for you to have a dh who gets involved in What's for Dinner!
Eric, that sauce sounds delicious and not too high in fat and calories. I will save the recipe for later use. It will be the 2nd Eric recipe in my collection. I love your chicken and rice dish. I happen to be among those who enjoy cilantro but it's a love or hate situation. No in between. Apparently it tastes awful to those who don't like it. To me it has a fresh lemony taste and I enjoy its scent.
Yes, Lacey, I described Oysters Mosca when I was cooking it once before. I first ate it at Mosca's restaurant on the west bank, which supposedly was (is?) a favorite dining place for NO mafia king pins. The dish originated at a historic plantation restaurant (name escapes me) that is no longer open. I believe it was destroyed by fire. The oyster dish is very simple. The fresh oysters are baked in a very hot oven with olive oil, garlic, parmesan cheese and bread crumbs. Served with crusty French bread. At Mosca's the baking/serving dish is an aluminum pie pan.
Golf was cancelled because of sloppy course conditions. No appointments so the sewing will continue! Our weather forecast is for lovely weather the next 5 or 6 days.
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Carole - coming towards you tomorrow on a bus trip for Seniors sponsored by the County. We're going to Shangri La Botanical Gardens & Nature Center in Orange, LA. These one day precinct trips are great. The cost is $5.00 and you buy your own lunch. Tomorrow we will be eating at Old Orange Cafe & Catering Company. Earlier this month there was a trip to a lavender farm & the cost was entirely free.
My BFF is coming from out of town to join me and she's bringing a Cuban Chicken & Rice dish that she says is spectacular. I'll report back.
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Carole, I remember Oysters Mosca. In fact, I believe you told me about them when we had lunch. I knew I liked them!
I used to hate cilantro but now I love it. Go figure. Minus, please do report on the Cuban dish.
I'm sitting here at my breakfast room table drinking coffee and watching a summer tanager and an oriole fight over half an orange and a dish of grape jelly at my feeder when I should be outside working. Ah spring!
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Nance, I remember that view from your breakfast area. I love watching birds. And other wild animals, too. We have a cute rabbit who has been enjoying clover in our front yard.
I should have consulted my recipe for Oysters Mosca before doing grocery shopping today. I would have bought green onions and parsley. So the dish will be modified.
Gorgeous day today. High in the upper 60's. I would happily live year round in this weather.
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