Mmmm, can’t wait to try the one with mushrooms…
This.
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I know this isn’t the place, so I will do my best to leave it alone, but I have not noticed that. Well maybe the discretion part, just not the effective part.
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Agree, it’s not the place to give medical advice. It’s just something the adult child told me when she was in Paris last year. No direct experience. Sometimes the natural night time teas help - hope that isn’t too medical. 
I am not so much struggling with my role as an adult child, but I AM a childish adult, and mindfulness meditation requires more effort, but might be better!
See? Couldn’t leave it alone. 
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Six hour simmer to the red sauce. Italian Sausage swam in that. Sausage finished like eating meat candy.
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Last night the BF made a scrumptious feast consisting of ham, four-cheese mashed potatoes, and an onion and olive pie. Tonight is leftovers…with an Old Fashioned or two. I’ve been watching too much Mad Men lately.
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Car appt.
Errands.
Some accomplished. Some not.
Quiet afternoon.
Needed before family gathering tomorrow.
Dinner was Hungarian Chicken using several chicken thighs. Served on pappardelle noodles with peas alongside.
There was wine. Also needed.
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I wanted Bolognese for dinner tonight but I got home a bit too late to get it fully simmered before dinnertime. So, dinner tonight:
(Rare flap steak with sherry caramelized onions and blue cheese, Brussels sprouts with brown butter, sage, lemon and roasted garlic)
Dinner tomorrow:
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Mmmmmm. I want both of those.
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Looks great! What’s Hungarian Chicken?
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We had a sensational dinner at newly opened French Mediterranean restaurant Bistro D’Azur in East Orange, NJ. Below are the details and pictures for those that are interested.
Bistro D’Azur
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Last night was out with cousins at a casual seafood place picked by… wait for it… the vegetarian. Pretty please-all menu with nothing really standout. My grilled scallops came with a combination of most of the meh vegetarian sides… I brought the sides home to doctor.
Tonight, reinvented leftovers. Roasted a fillet of salmon. Used the red curry from thai dinner a few nights ago to dress the salmon as well as baby carrots and farro from last night. A bit of leftover basmati under there too. Very tasty and satisfying meal even though it sounds bizarre.
On the salmon - I tried Ikea salmon for the first time and was pleasantly surprised. Ditto their smoked salmon, though it’s more heavily smoked than I like, so I probably won’t repeat that.
And I think I’ve settled on an olive oil cake recipe - or maybe it’s a tie. Yes, I baked yet another one… taking to friends’ for dinner tomorrow. The husband loves the olive oil cake at a restaurant downtown, and it (finally) struck me to see if they had published a recipe… they had, so that’s what I baked. Good even on day 1 (I bake a couple of mini cupcakes to taste test). Still tied with my first attempt which was delicious but visually disastrous (rose and then sank horribly, just as the recipe said it would). Hope they like this version - the first one was baked for the same friend’s dad a couple of weeks ago.
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Oh wow, it looks beautiful! Good job.
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I think it’s chicken paprikash. Hers is less saucy, from what I can see in the photo.
It’s a Hungarian classic and it’s delicious. But then, everything with (sour) cream is a hit in my house.
Mine in Budapest, most commonly served with button dumplings like in the photo. Love Hungarian cuisine and wine! Must go back!
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Off the cuff dinner while watching the Wizard of Oz.
I had picked up a bag of Barramundi filets at B Js the other day. Previous to dinner I had made a cocktail we enjoyed out call ring of fire.
Part gin, part vodka, lychee liqueur, Pineapple juice,agave syrup and lime juice. Garnished with jalapeño slices that had been soaked in the vodka. I was able to replicate it pretty well
Trying to incorporate all that was in front of me I made a cream sauce with the jalapeños. Coated the fish in Mayo and the last of a bag of jalapeño potato chips which we had just been snacking on .
Lightly blackened cut string beans and broccoli and did a quick sauté
One of those, it worked! Yey
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A recipe I pulled out of Mastercook years ago. Essentially Chicken Paprikash. I’ve adapted this recipe to accommodate me making 3 or 4 chicken thighs. (See notes at the bottom)
- Exported from MasterCook *
Hungarian Chicken
Recipe By :Copyright (C) 1995 by Heidi Rabel
Serving Size : 8 Preparation Time :0:15
Categories : Poultry
Amount Measure Ingredient – Preparation Method
16 chicken thighs
2 tablespoons olive oil
1 large yellow onion – peeled and chopped
4 ounces mushrooms – sliced about 1/4" thick
2 cups chicken stock
1 quart sour cream (I’m cutting WAY WAY back on this amount! That’s crazy talk! LOL)
2 tablespoons Hungarian paprika
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
3 cups cooked rice or fettuccine
Preheat oven to 350 degrees. Heat oil in heavy skillet on medium high heat. Cook chicken until it is crisp and brown on both sides, about 15 minutes. Remove from the pan and set aside.
Turn the heat down to medium low, add the onion, and cook it until it is softened and translucent, about 5 minutes. Add the sliced mushrooms and cook for 5 more minutes, stirring constantly. Add remaining 5 ingredients, retaining 2 tsp. paprika, and mix thoroughly.
Transfer cooked chicken to the casserole dish and pour sauce over chicken. Sprinkle the top with remaining paprika and bake, uncovered for 25 minutes.
Serving Ideas : Serve over steamed rice or wide egg fettuccine.
NOTES : You will need a heavy oven-proof casserole dish. The only thing Hungarian about this old-time recipe is the Hungarian paprika, which is mellow and lacks the bitterness of other paprikas.
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I cut the recipe in half using 4 chicken thighs (this were Frankenchicken thighs, and one per serving worked).
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I cut WAY WAY WAY WAY WAY back on the amount of sour cream - the recipe is just crazy talk asking to use a quart of sour cream! LOL I maybe used 2/3 or 3/4 of a cup.
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Red pepper flakes - did just a “shake” - and subbed Aleppo pepper for the remaining 1/4 tsp. called for in the halved recipe.
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I “reduced” the chicken stock/onions/mushrooms a bit so there wasn’t too much liquid before adding the paprika, salt, Aleppo pepper and the sour cream. Pan was removed from the heat and sour cream whisked in, then poured over the chicken in the baking dish, then tucked into the oven.
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