Whats For Dinner To Night.

We had a BBQ. Yummy. It's pleasantly warm these days in Germany

 

This caught me out.
I thought the thread had change to "What Are You Wearing Tonight?"

You'll be quite at home in South Africa.

 

I have some chicken breast for tomorrow night, I assume this would work for breast as well as thighs, right? Maybe add another shot glasses' worth of water since breast are dryer than thighs.

Are these made with corn or are you referring to cornbread fritters?

What spices are used and what cooking method? I eat a lot of chicken (breast only no dark meat) always looking for a different way to cook it.

 

I buy chicken breasts that are brined in the factory and then instantly quick frozen. Take care when buying brined chicken - there should be no more than 15% brine mixture injected into the pieces.

You could try 'brining' the chicken breasts yourself.
Here's some info.
https://www.thespruce.com/all-about-brining-331490

 

We called those Corn Cakes in our house. My favorite fritter is apple.

 

I didn't see this until now, but yes, works on chicken breasts too. I typically cut them in half before dumping them in the Dutch oven, since breasts are bigger than thighs.

On chickens.

Everybody get your minds out of the gutter now...

 

Yeah I see what you mean......they are bigger lolol
https://3.bp.blogspot.com/_ez9UzAGPSPU/RevdGJZxkSI/AAAAAAAAABU/0LSAYUMQqFw/s400/chicken-breast.jpg

 

Thanks. I'm cooking this now. Only thing I added was a can of drained green beans and a little butter on top of veggies and another shot of water. Just because one person doesn't like carrots I kept the potatoes, carrots, and green beans in seperate piles. It is smelling good as it cooks.

 

How was it?

 

It was good. I like meals that can be cooking without me standing over it watching and stirring.

Tonight it is going to be simple home cooking like grandma's. I have dried navy beans and ham cooking in the crockpot . When I get home I'll make cornbread and fix veggie salad to go with it.

 

Those are some of the best kinds of food.

I'm going to give this pot roast a try this weekend.

 

I always do red wine with red meat. Partially probably because I am a traditionalist that way, but also because I like it better that way.

Depending how much you want to geek out over wine selection, this tutorial may or may not be of interest to you...

http://winefolly.com/wp-content/uploads/2016/08/Food-and-Wine-Basic-Poster-WineFolly.jpg

 

To celebrate the end of a two-week show driving an hour each way (and with the added bonus of an ice storm with snow and sleet this weekend), when I got home I took myself out to the best Mediterranean restaurant in town, http://sheshcogrills.com/. One lamb combo, obscene amounts of Yemeni tea, and some rice pudding later, I am fat, happy, and sleepy.

 

Want some Wine with that cheese.

 

First day I've had time to cook in about three weeks, so I made lasagna.

 

Sirloin beef roast, onions, baby carrots, and potatoes, in the crock-pot now.

 

That sound delicious!

We'll be right over.

 

Steak and eggs. My fav breakfast and supper!

 

It smells divine!! Can't hardly wait.

 

You make me feel better! I just learned about it last year, and thought I was the last person!

 

I'm from Mississippi and never heard of it.
In fact, I've never used anything 'ranch'.

 

Char-broiled chicken breast topped with smoked ham and jack cheese with BBQ sauce on the side, baked potato, house salad, and baked cinnamon apples.

 

Following the wine guide I posted earlier, I had a creamy chardonnay with the garlic Parmesan chicken wings I cooked for dinner. It was quite delicious.

 

I'm making the ridiculous coconut birthday cake (party's tomorrow), but I also managed to write a recipe for a 30-minute chicken pot pie.

 

I just had some California Chardonnay by itself just for the heck. Ready for second helping.

 

Tacos and Spanish Rice.

 

Homemade thick and chunky vegetable soup with crusty bread rolls for dunking in the soup.
This is my wife's recipe that she makes once or twice a week in cold weather.
Ingredients:-
1 medium diced Onion
1 or 2 cloves crushed garlic
2 or 3 teaspoons of butter or olive oil to saute vegetables
5 sticks diced celery
1 medium diced carrot
12 string beans sliced diagonal
1 small diced red capsicum
1 small sliced chili (remove seeds if you don't like the heat)
2 cups of dried Lima beans soaked in boiling water for at least three hours. Make sure all the beans are covered with water.
1 teaspoon of fresh ground black pepper
2 litres of chicken stock or beef stock.
500 mls of hot water.

Method
Saute the onions and garlic in a big pot with some butter to get a bit of colour on them then add the rest of the vegetables except the Lima beans. Saute for another 5 to 10 minutes occasionally stirring then add the stock and the black pepper.
Bring to the boil and boil rapidly for 10 minutes stirring a couple of times.
Zap the lima beans in the microwave for 1 to 2 minutes on high then add to the rapidly boiling soup and stir.
Add the 500mls of hot water and stir then turn down the stove to low simmer with the lid on for 1 hour.
Let the soup cool down for a couple of hours then 15 to 20 minutes before you want to eat, slowly heat the soup to a low simmer stirring occasionally.

Notes
We don't add salt as there is usually enough in the chicken or beef stock.
You can eat the soup straight after simmering for one hour but by letting it cool down and then reheating the soup, some of the Lima beans break up and make the soup thicker.
If you don't soak the Lima beans long enough they will be hard in the soup and not very nice to eat. We often soak the lima beans overnight in a covered mixing bowl.
If you can't get Lima beans then other dried beans like Borloti beans or Navy beans or Kidney beans can be substituted but we think the Lima beans are the best.
If you are vegetarian you can substitute the chicken or beef stock with vegetable stock.
You can also add a large can of corn kernels and another 500ml of water if you wanted to make a bit more soup for a party or something.

Serving
My wife isn't so keen on chili so she has her bowl of soup as cooked but I sprinkle my bowl with some extra hot cayenne pepper for a bit more spice. We have either crusty bread rolls or sliced french stick which we dunk in the soup. If we were serving for visitors we might sprinkle some chopped parsley or chives on top of the soup.

Hmmm....... it is lunchtime here and I can smell the soup simmering on the stove........ I will go out this afternoon and get some crusty rolls or maybe a french stick or even a pull apart loaf..............oh and I forgot to mention that the pot of soup lasts 2 or 3 meals for my wife and I (depending if we go back for second helpings)

Bon apetit

 

So, I have decided I am going to attempt to cook a goose. I seem to recall that one or two of the geeks around here have done so in the past and maybe able to offer suggestions and advice...

I'm open to suggestions!

 

https://www.simplyrecipes.com/recipes/how_to_roast_a_goose/

Now every type of oven is different.Some are quicker then others at cooking.Like mine is quicker then a Natural Gas stove.Reason being mine is a induction oven/stove.So the moral of the story is you have to adjust a little bit for each stove.

 

Going to grill chicken breast on outdoor grill, baked potatoes, lettuce salad, baked bread, and sweet tea.

 

Thank you! I recognize the site name, and I am pretty sure that is the blog that taught me how to roast turkey and cook standing rib roasts.

And the individual differences between ovens is the reason you should rely on a thermometer when cooking large chunks of meat, and not a timer...

 

In an effort to get my freezer under control, I kept adding things to this until my simple Gnocchi Carbonara became something I'm calling Shrimp and Gnocchi Carbonara Florentine.


1/2 pound bacon, diced
10 cloves garlic, minced, divided
4 large eggs
3/4 cup heavy cream
1/2 cup whole milk
1 cup Parmesan cheese, shredded
1 teaspoon black pepper
1 teaspoon truffle, black garlic, and Parmesan seasoning (Trader Joe's blend)
3 tablespoons unsalted butter
1/4 teaspoon red pepper flakes
1 tablespoon parsley, minced
12 oz. salad shrimp, thawed if frozen
1 lb. frozen chopped spinach, thawed and squeezed dry
1 lb. shelf-stable gnocchi

Cook bacon over medium-high heat in a large skillet until crisp; drain on paper towel and pour off all but 1 teaspoon grease. Add 6 cloves garlic to pan and stir frequently for 1 minute, then return bacon to pan.

Whisk together eggs, cream, milk, Parmesan, pepper, and seasoning in a bowl. Add to bacon in pan and cook, stirring occasionally, 5-10 minutes over medium-low heat to melt cheese.

Meanwhile, bring a large pot of lightly salted water to a boil. Add gnocchi and return to a boil. Reduce heat to medium and cook, stirring occasionally, until gnocchi floats, about 5 minutes. Drain.

Melt butter over medium heat in a separate skillet. Add remaining garlic, red pepper flakes, and parsley, and cook, stirring frequently, 2 minutes until garlic is soft. Turn off heat and stir in shrimp until completely coated. Add shrimp along with spinach and gnocchi to sauce, stirring to combine well. If necessary, continue heating over medium-low heat until desired temperature.

 

Mmmmmm......You are making my mouth water.......hmmm.........I might take my wife out for a seven course chinese banquet tonight .......we have been so busy driving around looking at houses and I think we deserve a yummy reward and a night off from cooking..........yep that will be the go for dinner

 

Dill pickle chicken, ricotta-stuffed mushrooms, and sweet peas

 

Late this morning I decided to make a quick pasta dish - macaroni, ground beef, (bottled) tomato & basil pasta sauce to which I added freshly crushed garlic & jalapeno chutney, mixed the whole lot together and topped it with Gouda cheese, and then put it in the oven until the cheese was melted a light golden-brown.


Then the boss gets home...
She decided to buy cooked food - beef leg with gravy, browned potatoes, sweet potato, green beans with onion, cauliflower & broccoli with a cream sauce and topped with cheese.
This is a third of the takeaway that cost US$4.79!


At about 6PM a friend comes around with 2 plates of cooked food - grilled mutton chops, grilled potatoes, rice with gravy, gem squash, cauliflower with butter sauce, pumpkin.

I think I'm full...

 

Grilled Chicken Fajitas with grilled onions, red and green peppers and Guacamole Sauce & Rice from the Mexican Restaurant.

 

I got lazy and used someone else's recipes, but they were both really tasty!
One-Pot Pasta with Tuna
Double-Ginger Celery Salad

 

Banana Split

 

I had pesto pasta <3

 

I think we will be having pasta although I did see a nice piece of topside beef for a roast in the fridge ............... and I will probably get spaghetti or fettuccine bolognese although I have asked Mrs. joffa if we have pasta could we have some of her yummy lasagna.
We will start on some minestrone soup and some crusty bread and we will also have a glass or two of a nice red

I am still hopeful for roast beef with roast vegies but it is not looking very likely as we have almost run out of parsnips, pumpkin, beans and both cauliflower and broccoli and we won't be going shopping today

 

Only day I could make Mother's Day dinner for mom. Caprese Stuffed Balsamic Chicken, Sauteed Asparagus with Bacon and Onions, Insalata Caprese, and some Grands biscuits because I'm lazy.

 

Chicken and Rice and ???? can't decide. For Dessert Orange Cake.

 

Stuffed shells, steamed broccoli and cauliflower, and cottage cheese