Secret Midwest American / Prairie food shortcut (mayo instead of egg and milk)
I patted the chicken thighs dry. No brine.
Spread a thin layer of mayo mixed with dried oregano, pepper and a squeeze of fresh lemon on the smooth side of the thigh.
The filling, placed in the rough side, was a small narrow piece of Emmenthaler and around a half tsp of cranberry sauce (I used Niagara’s Provisions brand, from a jar).
I rolled the thigh to secure the filling, and secured it with a metal rouladen stick.
I made sure there was a coating of mayo on the entire surface of the rolled chicken thigh.
I dredged it in purchased cornflake crumbs from a box that had been mixed with a couple tbsp of melted butter. I eyeballed it, but roughly 1 cup of crumbs to 2 tbsp melted butter. I rolled the thighs in the crumbs and made sure there were no bare spots.
I preheated the oven to 375 F. I covered a cookie sheet with parchment paper.
I placed the thighs on the parchment, with the seam down. I baked them for 20 minutes, then I flipped them over, seam up for an additional 10 minutes. I checked them with a digital thermometer, removing them when they all registered 165 degrees C.
If you’re using breasts, or the thigh meat isn’t too even, pounding the chicken so it’s flatter, to make it roll more easily and cook more evenly, would be a good idea
Campbell’s Chunky Chicken noodle soup hack…(don’t judge)
I added boiled pork & ginger dumplings in the broth with fresh ginger, a splash of soy sauce & oyster sauce, a squirt of Sriracha and a teaspoon of chili crisp then dumped the noodles and stuff back in with the dumplings and simmered for a coupla mins. Chopped romaine for some green. EZ PZ, ugly and greezy :D. Spicy af too.
After a quick workout we braved the freezing 40mph winds and made our way to the Viet store, having decided — based on this Very Cold & Windy Weather to NOT go out after dark, in the colder, even windier evening to chow down on XLB in Chinatown.
Instead, we picked up baby bok choy, and pork & crab roe XLB to have at home along with har gow that have been waiting in our freezer forevah to be steamed. I didn’t want to purchase an entire new bottle of black vinegar (I have plenty back home in the boonz), so made do with the dumpling sauce I made for the har gow.
Glad to see your feeling better. Mr Bean, who’s spent way too much time in hospitals (luckily not as a patient) always tells people that a grilled cheese sandwich is the safest thing to eat in a hospital. This has proven to be true in most places except Beth Israel in downtown Boston.
I had a tsunami warning this morning. Canceled before noon.
Chicken marsala over egg noodles. I used a chicken thigh and a medley of oyster, shitake and bko mushrooms. Salad was blood orange and avocado over mixed sweet greens, celery and red onion. Orange marmalade, rice vinegar & oo dressing topped with toffee pecans. I bought pomegranate ariels for the salad but they had a strange chemical taste so I shitcanned 'em. Bombay rocks and wine.
Hanging head in shame I got home at 10 and dinner was leftover tater tots that spouse left out for me, topped with some of the chili from a few days ago
oh gosh. What does he advise as safe to eat while in patient at Beth Israel? If it’s safer to have a friend to pick up something from the BI cafeteria, what would be his choice from there?
I have two giant bottles of it, 'cause they were on sale, probably. Every time I am tempted to buy a new sauce or spice, I think to myself “Gotta use up that Cholula.”
Fortunately for my H the review of BI grilled cheese isn’t based on his experience. My brother in law was the patient and he didn’t care for it. He spent about 8 of the last 18 months there and I’m not sue anything would have been good.
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ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
140
(mayo instead of egg and milk)
Canceled before noon. 
doneness disagreement in our house.
