Good afternoon all,
I got a nice surprise this a.m. Another snow bird friend here in my neighborhood contacted me.
We got together this morning at 10 and just enjoyed some coffee here at my place. Since the sun was shining and the day nice we went for a good walk. Enjoyable despite the cold wind. High is only 64 today and last night was 38F. Brr!
Lunch for me today was just two shrimp fajitas. Very yummy and a nice change up in the menu. There's pork chops still as well as 1 piece of chicken left. There's also chicken noodle soup that is defrosted--- just need to heat and serve. I am honestly just leaning towards a big salad and hot bowl of soup for my dinner around 5.
Sean....Glad you reconnected with friends also.
I don't think there is such a thing as having too many people in your life who are happy to see and spend time with you. Sounds like a great evening spent over a good meal. Doesn't get better than that.
As for us and meal times we have always organized around our work schedules. Just how it goes when you aren't retired yet.
A few more years yet for Dave. So meals, cleaning, shopping and socializing still gets scheduled around that. You know how it goes with the DO.
Also both of us have always grown up with earlier dinner times between 4 and 5 p.m. We are just used to eating early. As for our late meal with friends Dave and I had salad and some nibbles before they got here. That way we didn't pounce on the pizza like a couple of rabid wolves and start devouring it in front of the company. We do try to mind our manners.
Fish looks good. Interesting combo of the cod and bacon/prosciutto. I like a good Chopped Challenge, so to speak, and try to repurpose leftovers a lot. Your meal looks tasty and good as you had great ingredients to work with.
Tom... Like you I too prefer Cod fried. Then again what don't I like better if fried and salted well?
I really try hard to make fried foods a 'treat' and something we have to go out for. I use the broiler and oven more often now days. The oven fried chicken was great. I will post the recipe at the end. Have to find something similar I can do with/for fish. That would be super yummy and I'd be eating a lot more seafood.
You were nice (and smart) to treat your friends to pizza for all their help. Moving furniture without others to give you a hand is no fun even if it is only being moved across the room. I know major cleaning can be a pain but worth it when done. House looks fabulous and stays cleaner longer making less work for you. Glad things are going well for you and holiday plans are coming together. The meat sauce sounded perfect over pasta. Yum there.
Yes. Will take a pic of the Braciole. Will be the very first time I am making it so I am not promising anything 'photo worthy' or 'cook book pretty'. Just want something that tastes good and makes use of what I have on hand mostly or with minimal fuss and additional ingredients that are inflated price wise; especially around the holidays.
Margaret...Yes, the pork chops were a treat and the husband did a great job on them. I'd like to save the last 2 for tomorrow's dinner. Maybe make some stuffing with them and a salad or veg for the sides. Would make a nice meal. I have to get my 'stuffing fix' in now since I'm not doing it for T.G. dinner. Spaghetti and meat sauce is always a treat. Sounds good on a cold evening. Is Canada gearing up for the holidays like we are here in the States?
Grill...Very tasty looking taco salad. Looks much better than what you would get at half the restaurants.
Big yum on it. (I'll skip sour cream and go with more salsa please.
)
Oh...Always enjoy articles and fun facts about food, food and culture, history, etc. Read this article earlier today and thought I'd share. It seems 'cooking' our food goes back quite a long ways. Interesting what they are literally unearthing on how we used to live. Enjoy for what it is worth.
https://www.theguardian.com/sc...
OVEN FRENCH FRIED ONION CHICKEN
CHEF'S NOTES:
This recipe is great as you can halve it or double it accordingly. Use 1 or 2 eggs as you need; adjust spices and seasonings as you please. Recipe calls for 3-4 lbs. of chicken I adjusted it for 1-2 lbs. when I made it as there is just Dave and I. So 4 or 5 pieces of chicken works at 1-2 lbs.
You can use dark meat as the boneless-skinless thighs work best but also white meat (if you adjust cooking time.) For what it is worth I always rely on the thighs. They never let me down when cooking always staying moist, juicy and cooked through.
You can also adjust temp depending on if your oven runs hot or not. Ours tends to heat up fast and hold it so we 'lower' temps slightly and increase cooking time. Adjust accordingly.
The best tip I can give for this easy recipe is use better and higher quality ingredients. Since the recipe uses so few, you will 'taste' the individual flavors more and notice the difference in how the dish cooks.
Great quick meal for dinner and plenty tasty for company. Also good either warm or cold over lettuce for a nice salad or in a sandwich for lunch.
*I will post the recipe as written and not as I made it so it is entirely 'original' *
INGREDIENTS:
--3 - 4 lbs. of boneless-skinless chicken thighs (can sub white meat; adjust temp/time accordingly).
---3-4 Tbs. butter melted and set aside
--1-2 large or extra large eggs
--1-2 Tablespoons of milk
--1 Can ORGANIC crushed fried onions (You will taste the onion somewhat in this so use 'real/organic' Fried onions not that dry, crumbly, fake flavored stuff)
--3/4 cup grated good quality Parmesan cheese (same reason as above)
--1/3 cup Italian seasoned bread crumbs (I use Progresso and jazz it up a bit with more dried herbs.)
--1 teaspoon Paprika (smoked)
--1 teaspoon Cayenne pepper (plus more to season the chicken)
--1/2 teaspoon salt (plus more to season the chicken)
--1/2 teaspoon black pepper (optional)
--Non stick spray.
INSTRUCTIONS:
1.) Preheat oven to 350F. Wash, clean and pat very, very dry the boneless-skinless thighs. Season with the salt and pepper/s. Spray the 9" x 13" glass baking dish with some non-stick spray or line with parchment paper. Preheat oven to 350F.
2.) Put the French fried onions in a large zip-top baggie and crush to a fine crumble. Add the breadcrumbs, Parmesan cheese, salt, pepper and paprika herbs (such as oregano, basil, etc to suit your tastes) to the bag. Mix well and then set aside on a plate to coat the chicken.
3.) Combine the egg/s and milk in a bowl and blend.
4.) Dip the chicken in egg mixture and then roll in the crumb/onion mixture.
5.) Arrange the chicken in a 9" x 12" baking dish (use bigger/smaller dish as needed)
6.) Drizzle the breaded chicken with the melted butter.
7.) Bake at 350F for 40-50 minutes. (Adjust time if using less/more chicken and for your oven; Bake 60 minutes for whole cut up chicken. Internal temp at 165F.) Check chicken half way through and rotate the baking dish so all pieces cook evenly.
8.) Serves 4-6 people.
Enjoy!
Happy night all,
AG
