Butter and Bread and Sandwiches Oh My! (II)
- Thread starter nbp
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Now that's a healthy looking stew!
Gotta get them made before it is too hot outside to appreciate them.
Gotta get them made before it is too hot outside to appreciate them.
Boneless breasts, dipped in seasoned flour (salt, pepper, ground garlic, mixed Italian seasoning). Followed by egg wash, and then seasoned Panko.
Fried in olive oil. Accompanied by mixed veggies, and Pesto pasta.
It was about a 20 minute meal. It took about 10 minutes for the water to boil, and another 10 for the pasta to cook. 5 1/2 minutes for the mixed veggies, and less than ten for the chicken.
Fried in olive oil. Accompanied by mixed veggies, and Pesto pasta.
It was about a 20 minute meal. It took about 10 minutes for the water to boil, and another 10 for the pasta to cook. 5 1/2 minutes for the mixed veggies, and less than ten for the chicken.
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HA! Not my serving. I stopped at 1.5 dogs. The white goodness is cream cheese. This was the first time we'd tried it on hotdogs.
Hey chance, how do you get your pictures to be so big? Mine come up like little attachments.
Hey Poppy, I'm pretty sure it's due to genetics.
I don't click on the Insert.....> Thumbnail option
.^ Not my toe.
Yep, Poppy click "full image" or you'll end up with that grilled toe nail, lmao!
A twenty five minute meal for two.
I buy a "Family pack" of three to five pound packages of boneless skinless breasts.
Often, I'll filete and pound them out, and freeze some of them.
Tonight I rotated some of the older ones into usefulness.
Chicken Marsala sans the mushrooms, because my daughter is allergic to them.
I thawed a frozen breast that I had previously filetted, and boiled water for the pasta.
Once the water boiled. I threw in the pasta, in 14 minutes it will be done.
In the meantime I seasoned the flour, with salt, pepper, and garlic powder, and dredged the chicken in it.
I melted a few tablespoons of butter to fry the chicken.
I dredged the chicken, and more than halfway fried them in butter, and flipped them. I then added Marsala wine.
When the chicken was done, (165 F) I pulled it and added a little seasoned flour to the pan, to thicken the wine into a gravy. I mixed the pasta in, and plated it.
I buy a "Family pack" of three to five pound packages of boneless skinless breasts.
Often, I'll filete and pound them out, and freeze some of them.
Tonight I rotated some of the older ones into usefulness.
Chicken Marsala sans the mushrooms, because my daughter is allergic to them.
I thawed a frozen breast that I had previously filetted, and boiled water for the pasta.
Once the water boiled. I threw in the pasta, in 14 minutes it will be done.
In the meantime I seasoned the flour, with salt, pepper, and garlic powder, and dredged the chicken in it.
I melted a few tablespoons of butter to fry the chicken.
I dredged the chicken, and more than halfway fried them in butter, and flipped them. I then added Marsala wine.
When the chicken was done, (165 F) I pulled it and added a little seasoned flour to the pan, to thicken the wine into a gravy. I mixed the pasta in, and plated it.
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I'm trying to empty out the freezer a bit.
SO tonight I made Voila Alfredo Chicken for dinner.
It was actually pretty decent.
SO tonight I made Voila Alfredo Chicken for dinner.
It was actually pretty decent.
We've been rotaing stock recently as well. I would buy a little more than we'd use each week, mainly clearanced items near the expiration date.
Something I want to try for some strange reason
Saw this at fakebook and thought "kinda cool idea"
Something I want to try for some strange reason
Saw this at fakebook and thought "kinda cool idea"
Sorry bro, while it looks cool/different, I'm challenged with how to make it taste good. Maybe add lots of onions, and butter?
raggie33
*the raggedier*
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- Aug 11, 2003
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- 12,758
2 cups of fresh squeezed orange juice . one cup a heavy cream 1/3 cup of sugar 2 tablespoons of vanilla put in ice cream maker. makes yummy sherbet. btw google spell check is garbage but getting better
Sounds like it would be delicious
- Joined
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I pulled some thin chicken breasts from the freezer, bottle of Raos, and cooked some pasta.
I didn't have any breadcrumbs so I used stove top stuffing I had in the cupboard. packed a lot of flavors.
Took 30 minutes since the breast was so thin
I didn't have any breadcrumbs so I used stove top stuffing I had in the cupboard. packed a lot of flavors.
Took 30 minutes since the breast was so thin
Stove Top stuffing breading, that sounds really good!
raggie33
*the raggedier*
- Joined
- Aug 11, 2003
- Messages
- 12,758
was so yummy next time i may add lemon to make it more tart my ice cream maker is kick *** got a deal because its pink lol. my old one used ice and salt and that gets expensive this one you freeze the insert
pnwoutdoors
Enlightened
A couple of pantry items that might be worth getting, if you have the sorts of dishes that'll benefit (tarts, pies, other sweets):
Tart & Sour @ LorAnn Oils:
Lemon Bakery Emulsion @ LorAnn Oils:
Lemon Bakery Emulsion | LorAnn Oils
Natural Lemon Bakery Emulsion lends true citrus flavor to baking and more. Use in any recipe as you would a baking extract.
Myself, I make a half-decent raspberry/lemon swirl cheesecake that really gets a boost with either of these additions. Well worth it, if you find that merely adding zest doesn't quite do enough for the recipe.
pnwoutdoors
Enlightened
Tacos al Pastor
Looks good!
What's your version of it?
What's your version of it?
