I like it rare like that! :thumb::thumb::thumb:

what's something fairly simple to do with boneless skinless chicken breasts? Been stuck to those for a majority of my home-cooked meals over the last 5 or so years and I'm running out of ideas.

Here's a sauce I made to put on chicken and rice:
- Chicken stock (about 2 cups)
- Sugar (a bunch of it, maybe a cup and a half)
- Soy sauce
- Sriracha
- Garlic powder
- Ginger powder
- Lime juice

Get it boiled enough so that the sugar dissolves, then hit it with a healthy dose of corn starch to thicken. Better than General Tso's IMHO.

I stuff them. Slice them open length wise to make a pocket. I stuff with either diced up mushrooms, scallions, and garlic, or my favorite is diced up sun dried tomatoes, garlic, onions, and basil. Then I place a piece of mozzarella over the chicken (in either recipe), then some marinara sauce over that. I do it in a baking dish and do 4 at a time. Bake for 45 minutes at 350. It's awesome and easy.

???

I crack me up!

Back to healthy eating after the weekend:

Salmon fillet
Avacado
Green Beans almondine
Trader Joe's Multigrain Blend with vegetables

Breakfast for dinner... scrambled eggs, premium bacon, toast and tomato slices.

Sunday night I did a stir fry in my wok with pork tenderloin, baby asparagus, red peppers, onions, chopped garlic, ginger powder, light soy sauce, black pepper, sesame oil, and sriracha

It came out incredible, better than anything I've eaten in a Chinese restaurant with pork.

Sounds great! Next time, try some fresh ginger instead of the powder.

Last night was cod with garlic and capers in a lemon-butter sauce.

Also, corn on the cob was had for the first time this summer.

Tonight's going to be leftovers, with salsa chicken and/or hamburgers, along with potato salad and assorted vegetables.



Lastly, I found a few chuck eyes, so we'll be having them tomorrow.

Salad... Put some of the smoked turkey breast on it, but in the end it was salad!!!

POVERTY CHICKEN HOOOOO

Healthy eating continues:

Split pea soup.

Almost done with my combo Vegan-Vegartarian two-week program.

My roasted asparagus in olive oil. When done raosting, I squeeze a little lemon juice on it, then garnish with zest of one lemon, fresh chopped parsley and toasted pine nuts.

Sorry no cleavage. You ain't getting any, tho' this picture was taken another time by my daughter.

In two days when I add eggs back in:

Avgo Lemono Soupa— Egg Lemon Soup with Arborio Rice 'cause it makes it creamy without dairy.

I know you canivores aren't as crazy about veggies as I am. I usually have mine with meat. To me a nicely plated meal has bursts of vibrant but natural color combined with the browning of meat, over a plate of brown-on-brown, with beige, yellow or white.

It's unfair to judge pictures without cleavage so I won't.

Yeah, well you'd get your head knocked in if you said anything and I'd be yelled at if I put that up.

German cleavage.

http://chefdepot.net/graphics42/germ...er-reviews.jpg

A "broaster" chicken and Bob Evans loaded mashed potatoes at the market, hell with it, worked too hard today to wanna cook, just wanna be fed...

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I've had Bob Evans mashed potatoes before. Like when I did a show in Indiana and it was next to my hotel. Never ate there before but those mashed potatoes were really good. So I wound up seeing them in the supermarket when I returned home and picked them up. They are really good.

Wife did a chuck roast with carrots and corn on the cob.

Sisters' vegetable cleavage.

http://img.tapatalk.com/d/14/07/10/vu2uhebu.jpg

High fat, but worth it when you don't give a damn... I figure the roasted chicken will outweigh it.

Steak a Ribeye in the oven and Scalloped Potatoes.

Yeah, I was floored when I read the ingredients although I don't think fat, even saturated, in and of itself, is bad for you. It's some of the unpronounceable ingredients I question. Iirc, there's something hyrdogenated in them. Anyhow, must be why they have a fairly long shelf-life. :D

My Christmas mashed are high in fat, butter and whole-fat sour cream topped with fresh snipped chives. :drool:

Well, here are the ingredients in Bob Evans mashed potatoes:

Potatoes, Whole Milk, Butter (Cream Salt), Margarine (Liquid and Partially Hydrogenated Soybean Oil, Water, Salt, Whey, Soy Lecithin, Mono And Diglycerides, Sodium Benzoate [Preservative], Artificial Flavor, Vitamin A Palmitate), Contains 2% or Less of the Following: Salt, Potassium Sorbate (Preservative), Sodium Acid Pyrophosphate, Spice, Artificial Color, Mono and Diglycerides.

Geez! They actually use margarine...that's not that good for you. Butter is better for you.

Well, I'm off late to the supermarket before it closes pick-up some mushrooms, to make my vegan stuffed cabbage for tommorrow.

Hydrogenated oil, benzoate, pyrophosphates, colors and dyglycerides?

It sounds like Chinese dog food.

Yeah its crap, what can I say, but I'm a well deserved lazy tonight... tastes good enough for now.

I do that on occasion when I'm tired. I'd still eat 'em on the road if I am hungry and it's what's around. I just choose my poison from time to time.

IT'S BLT TIME

I had 2 meals in Bob Evans 1st and last. We were on our way to Western Kansas for a work project. We stopped in Salina for Breakfast and ordered our food and waited and waited. Finally an hour passed and we asked if they forgot our food. The waitress fessed up that the cook had walked out a little earlier in a dispute with the manager. The manager was cooking and we could stay and our meal would be free or take a rain check and come bake again meal on them. we chose the first big mistake. The food came biscuits and gravy was cold, bacon was barely done. The eggs were over easy and came out chirping the whites still runny and clear in some. The only thing edible was the toast and the OJ was ok too. Never been back.

Shoulda' taken that rain check as soon as you heard it wasn't the cook doin' the cooking. Oh well! Hind sight's always twenty-twenty.

I had their turkey with mashed, and green beans. It was decent turkey too.

Well, at least the first few ingredients were good. That's what matter most...as that position in the list means it's mostly that.

Had a frozen pork shoulder roast that was too big so I thawed it out and cut it three ways and put one chunk in the rotisserie.. Cooked to about 150 degrees internal sliced it up and it made tasty roast pork sandwiches with slaw... P.s. I rubbed the roast with emirls rib rub..

Saute Shrimp with a side of rice

I like all the bolded. I loathe Emeril's rubs with a passion that's almost holy.

I really didn't have nothing else to put on it.. It was good though

The rotisserie pork sounds delightful, though.

My wife was going through our spice cabinet (which is fairly substantial) and we were throwing away old stuff and stuff we never seem to use. Anyway, I discovered there are very few store-bought spice blends that I like. I'll buy one wanting to try it and end up disappointed. We threw a lot of those mixes away.

I think part of the problem is many of them are designed for mass appeal and generically enough that they supposedly work well in many dishes. I'd rather make a small batch of something specific for chicken, or specific for salmon, or specific for cheap steak (expensive steak needs nothing other than salt, pepper, and granulated garlic to be divine).

As I age, I'm finding salt and pepper are much all you need. I'll throw other things in occasionally (paprika, chili powder, mustard....), but most of the time the most popular dishes I make have been salt-and-pepper (and good smoking/grilling technique).

The baseline staple (here in the Midwest) seems to be brisket, and I find that most people are looking for a smoke ring and tender. After that, they couldn't tell you much about what they're eating or why they can't do it.. But that's fine, I really enjoy doing it for them.

Yeah, I prefer to mix my own set of spices together for what I want per dish.
I only buy my spices in small batches, based on the ones I use the most so they don't get old. Then I store them in little tins out of the light.

Ready to place in fridge for tomorrowhttp://img.tapatalk.com/d/14/07/12/zuvyjade.jpg

You steak every day don't you?

Wow, I love steak, but eating it that often is over the top.

No, I get on a roll some weeks but usually once or twice a week.... I haven't ate any steak this week I don't think...

I have ate quite a bit of Yard Bird this week...

Oh i did eat this Italian sub from my favorite sub shop this week
http://img.tapatalk.com/d/14/07/12/7u8ehyza.jpg

Well I'm having beer tonight, I know that much. Unsure what I'll have with it.

LOL

The two beers on the right look the tastiest, in my opinion.

The one on the right looks like an Irish red

I got some flat irons on sale yesterday... may make those on Sunday.

Yeah, or an Amber. Both of which I like quit a bit.

love absolutely Love Smithwicks
http://www.luekensliquors.com/images...wicks_logo.jpg

I haven't ever tried it. Perhaps I will.

I have 3 of these waiting for me at home. Gonna pick up a few more of a different type.

http://www.beeradvocate.com/beer/profile/423/65113/

Ask Bob Dole about Smithwicks.. When you go into an Irish pub pronounce it Smiddicks

This. Is. Not. The. Beer. Thread.

Talk about food, mother****ers.

Barley, Grains, Hops and Yeast....

That is liquid food :drool:

Haha. Guess I could throw tomato and salt in one and have a red beer

Friday is pizza night. Papa Murphy's garlic/chicken.

Delicious.

Not sure yet...
Posted via Mobile Device

It totally is dude. :D

Let's fancy this thread up.

Did you go bottle, glass, maybe a Blvd tulip glass?

Served fridge temp, slightly sweating, perhaps room temp?

Bottle, at a cold fridge temp after doing 4 miles on the treadmill :D

Holy crap I wanted to skip exercise tonight but I powered through for the 4 full miles and it makes the brewski's taste so much better. It really does.

I had Stuffed Cabbage.

If I don't post for awhile, can someone check the county jail and bail me out. The wife washed my favorite cast iron skillet without rinsing the sponge.

Sounds like you should have washed it yourself. Cleaning that pan should have been off limits from the start.

This is your fault and your fault alone. Sorry bro.

I usually do. But because of a recent surgery, I'm not allowed to lift anything over 5 pounds (the pan weighs in at 8), and I'm not allowed to bend at my abdomen.

And it's OK to "wash" with water, which I usually do. But when you don't rinse out the sponge, it's a problem.

Just throw some Olive Oil in that pan and cook it on high. Burns the crud right out!


The wife has expressly informed me that cast iron is never, EVER to go in the dish washer. One day I put all of the cast iron in the washer after I cleaned it and let it stay in there overnight. The next day she thought I ran it with the cast iron in it and was LIVID. I got a great chuckle out of it. She got to call me a dick and asshole in rapid succession.

I'm going to use this as an opportunity to totally re-season with the flaxseed oil method from Cook's Illustrated. Just makes me angry. I had 15 years of seasoning on that since I bought it. Probably closer to 16. She just didn't make sure the sponge was thoroughly rinsed.

That's no good, just keep in mind she was trying to help out. Go easy on her. No need to see you on CNN tomorrow. Heh.

Nah, I know. Angry is the wrong word. It's just a pan. But damn. :facepalm:

I don't get it

Soap destroys the seasoning. I've seasoned that pan longer than I've known her.

divorce is safer—if you're going to go that far.:D

Tonight, we went with chuck eyes (I used the Jaccard to tenderize and help with the marinade. Good choice. We also went with a zucchini, fresh from the garden. Bad choice. Something went wrong with that zucchini, and it was terribly bitter.

First off item we've gotten from the garden this year, though. The tomatoes, I'm told, have all been delicious.

Hit her on the head with it. Won't happen again

Hey babe, don't do that again, K? Bap!
Love u babe, but thus is my pan. Bap!
So what did we learn today? Bap!

Really bad hotdogs!!! Buck night at the "K"....