You are welcome anytime! We are in the throes of a cold snap though so you might want to bring 12 extra layers of clothing 
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That salad looks good. What type of dressing to you put on it?
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It’s in a larger container - so look below the usual racked spices.
I often buy a very thick piece of honey ham from the deli - I tell them “I want it a half inch thick, up to three-quarters of an inch thick.” I get weird looks until I say “I’m going to chop it up for Mac & Ham & Cheese.” I’ve had other customers overhear me say that and say “What a great idea! Can I have one of those too?” LOL
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Safflower oil (but you can use any neutral oil), a little walnut oil, walnut mustard, lemon juice, fresh dill, sour cream, salt & lots of fresh ground black pepper.
Def drain the mandarin segments, and drain again after chopping — they release a lot juice 
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I like the battered type of Chiles Rellenos found in Mexican restaurants in California, that are close to impossible to find in Canada.
Most of the Chiles Rellenos here are the unbattered, stuffed peppers that are more common in El Salvador and Mexico. Sometimes they have a walnut sauce.
For the eggier, battered cheezy Mexicali/ Tex Mex Chile Rellenos that I crave, I find various Chile Rellenos casseroles scratch the itch, and are a little less effort than making battered cheese stuffed Chiles Rellenos.
Lots of ideas and links here.
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Can you please post the recipe you used? I got tofu for this purpose but couldn’t decide on a recipe! Thanks!!
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That looks so good! I would love a serving.
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Shrimp, pea and lemon risotto for tonight. With a peashoot and argula salad, and some not pictured broccolini.
A baker I am not, so I’ve been practicing. This focaccia turned out okay.
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here you go. again, i didn’t go the vegan route - used egg white as binder and chicken bouillon for flavoring.
and it does NOT taste like chicken. it tastes like very delightfully crispy on the outside/creamy on the inside, flavored tofu.
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Your plating makes it look pretty good! What didn’t you care for in the dish?
Not sure from where I initially saw this recipe but I had recently printed it (it was near the top of about 8 other pages I had printed out from the same site), and it was easy to throw together.
So while tonight’s meal tasted pretty good, the recipe name was a misnomer. Because it definitely wasn’t sticky. The quantity of seasonings as called for in the recipe is also laughably insufficient, IMO, especially for 4 boneless chicken breasts! I almost doubled the spices for 1 large b/s chicken breast, and I decided to cut it up and toss with the seasoning mix. That worked out well.
Flavor was good (as I had amended it) but I missed the stickiness. Oh, and I forgot to sprinkle on the sesame seeds, so they went on the rest of it for my lunch tomorrow.
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Woke up with what appears to be a mild cold, so I cancelled tomorrow’s movie night I’d planned for my gals and the first Sichuan jour fixe of 2025 that was scheduled for Thursday. Boo hiss.
Most exciting part of today was getting my hair done — high time after 3 months!
WFD was lohikeitto, once again subbing in fennel for leeks & leaving out the carrots bc they make no sense to me in this dish 
, Norwegian salmon from the fishmonger, adorable teeny tiny potatoes, lots of fresh dill. Was hoping for something comforting on another cold and overall disgusting day.
For some reason, it turned out about as meh as it looks in the pic here. Or maybe it’s just in line with everything else. Blah.
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Have you tried this one from the now defunct Cooking Light website?
I’ve made it more times than I can count - so good!
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I liked it, it’s just that I have similar recipes I like better.
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We are on our third week of clear, cold weather. I can’t seem to get warmed up today. Soup is WFD. Onion, garlic, carrots, celery, potatoes, red bell, rpf, kilbasa, chicken broth, bay leaf, Italian seasoning and spinach. Warm corn bread and butter. ջուր.
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Wagyu ground beef burgers on the grill, with all the usual suspects: burger sauce, onions, pickles, lettuce, and ‘Merican cheese. Jamon Iberico chips on the side.
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More pasta e fagioli, this time with farfale. I like how this picture shows that each farfali has a little pocket of sauce on each side.
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(farfala instead of farfoli, I think)
