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07-15-2015, 08:45 AM | |
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Location: Scott City KS
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
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06-12-2017, 08:25 PM | #8296 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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06-12-2017, 08:28 PM | #8297 |
(Sir/Yes Sir/Aye Aye Sir)
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Location: Diving
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06-12-2017, 10:49 PM | #8298 | |
Yum! Buc Marshmallows
Join Date: Apr 2006
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Quote:
Nice to know about that package of veggies and beans you posted though. It looks good. |
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06-12-2017, 10:58 PM | #8299 |
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Location: Scott City KS
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06-12-2017, 11:41 PM | #8300 | |
Yum! Buc Marshmallows
Join Date: Apr 2006
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It's an old recipe of mine and I don't remember it as it was written, I mainly just ad lib it to taste these days.
Simply flatten 2 chicken breasts with a mallet. I sautee the breasts in olive oil to brown it, then set it aside. Near the end I add a tiny bit of butter for flavor. I lid it for a few, so some juices spill out and get the inside to cook through. Then remove them and set aside when done. Then I just toss in some light cream into the same pan using lite cream/coffee cream or half n' half. Just about enough to coat two breasts and a bit more, then add some Dijon mustard—maybe a tablespoon, until it thickens. It thickens fast so watch it and use about a med low heat or it curdles. Then return breasts to the pan to coat and heat up, drop in some frozen peas. ( Don't cook them first as they will overcook). I only add the frozen peas to the brown rice once it's done too, then lid that pan again, for a short bit. It's all you need to cook them—just a little heat. If your pan gets no juice and you get carmelization, just add a bit of water or broth to loosen it the bits...and you'll have some juice. Or do that before you lid the chicken and you'll get some liquid. Careful, you don't need much, just enough to add some flavor to the cream sauce. I mean a little or it affects the cream's consistency. I toss some Herbes de Provence to top it off when I plate it, but even tarragon works. Or even savory can work. A few times I've added a small pinch of onion powder or garlic powder but very, very little. Not sure if I care for that, but experiment and see what you like. Didn't use it this time. Quote:
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06-14-2017, 05:08 PM | #8301 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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Last nights dinner and taco tuesday.
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06-14-2017, 05:44 PM | #8302 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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The current wife and I are having a heated argument tonight.
Does worcestershire sauce need to be refrigerated once open? |
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06-14-2017, 06:03 PM | #8303 |
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Location: Scott City KS
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I always do. If it does it should say on the label.
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06-14-2017, 06:12 PM | #8304 |
Supporter
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06-14-2017, 06:13 PM | #8305 |
**** you, you cretin.
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06-14-2017, 06:20 PM | #8306 |
Mod Team
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Location: Valley of the hot as ****
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06-14-2017, 08:13 PM | #8307 | |
Yum! Buc Marshmallows
Join Date: Apr 2006
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Quote:
Gee, I don't live in a cool dry place. Perhaps, I should store it 6 feet underground? |
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06-14-2017, 08:14 PM | #8308 |
Yum! Buc Marshmallows
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06-14-2017, 08:16 PM | #8309 |
Yum! Buc Marshmallows
Join Date: Apr 2006
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I do teriyaki because mine is homemade. I also refrigerate oyster and fish sauce. I don't refrigerate vinegar though. You don't have to. It will keep. It even kills bacteria and germs. I clean with a fair amount of vinegar.
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06-14-2017, 08:20 PM | #8310 |
Yum! Buc Marshmallows
Join Date: Apr 2006
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Using up some foods that may be hanging around too long if I don't. So Ziti with meatballs, sauce and impored Parmigiano-Reggiano—the best of the best on top.
I know, I bury the meatballs in sauce and you can't see them that well. I keep forgetting to move them around to the top for the picture. Oh, well. I like mine small but there's more than a few under there. Ziti is a rice and corn blend. |
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