Pan-roasted chicken thighs. Greek spuds with lemon, garlic, and oregano. Greek salad with marinated olives and feta. Avocado hummus.
18 Likes
As God is my witness, I’ll never be hungry again!!
4 Likes
Nice . Ive been watching alot of cooking from the Ukraine on you tube . Great cooking. Love it .
2 Likes
Creamy chicken orzo, loosely based on this. I used blsl thighs, asparagus and fromager d’Affinois with garlic and herbs. Ooey gooey goodness, will definitely be making this again. Romaine, arugula, red onion, cucumber, grape tomato salad with vinaigrette.
17 Likes
Signature Select Ultra Thin Crust Garlic Chicken Alfredo Pizza. Added parcoooked red potatoes, thinly sliced red onions, pickled jalapeños, red pepper flakes, and Mike’s Hot Honey.
18 Likes
Ancora, pasta e fagioli, the shredded chicken and garbanzos from a couple of days ago, with orzo this time.
19 Likes
Sunshine was able to repeat her King Henry VIII performance, but with BBQ Chicken Drumsticks. Mashed Potatoes and Peas rounded out dinner.
19 Likes
Barbecue drumsticks and potatoes are always on my rotation. Love peas also.
1 Like
Midnight black beans and another leftover variety I can’t remember which, with onions, mushrooms and half a habanero frozen from last season. I sauteed some chorizo from my fancy butcher box and then sauteed potatoes in the remaining fat, finishing them in the oven until crispy. Everyone added their own amounts of chorizo and potatoes at the table, with avocado and sour cream or yogurt. Fresh baked cornbread to round it out.
Turned out well. It really was worth it to do the extra steps instead of one-potting it as I usually do. Tried to actually plate a little this time, because y’all are inspiring, even though it’s not my forte. Baby steps!
21 Likes
Even though it’s a balmy 19C here, I was in the mood for something hearty, and my sister gifted me some of her delicious brisket, that I need to eat sooner rather than later. I had some leftover short rib gravy, to which I added some mushrooms ,mashed some spuds with garlic confit and roasted some baby carrots and broccoli. Quite the substantial meal for sure, but there;s leftover sides for tomorrow.
19 Likes
Tonight I made Thai Cashew Chicken from That Spicy Chick served over cauliflower-brown rice. It was a big hit! I did add chopped asparagus, black pepper, Thai Golden Mountain sauce, and a bit more water and cornstarch. I reduced the chilies for the youngster’s palate. He loved it (and waxed poetic about tendercrisp umami-laden sweet onion… something I’d never have done at his age!).
This is the first stir-fry I’ve made that calls for tossing the protein in wheat flour.
18 Likes
Your youngster has certainly developed a discerning palate - how gratifying!!
2 Likes
Air fryer Worcestershire chicken thigh with insanely crisp skin, sour cream mashed potatoes, braised green beans.
18 Likes
It’s hilarious. I hated onion at his age (still avoid it raw).
2 Likes
Tonight’s dinner was a basa fillet with a chili garlic sauce, rice, and sliced mini cuke and red pepper. A little container of leftover rice for lunch someday.
16 Likes
Busy Monday. Ticket sales for Saturday’s benefit are still very low, thx to less participation from the student side than expected. It’s also a bit of a head scratcher that absolutely nobody in the planning group noticed that it’s the night before Easter Sunday. Ima heathen myself, so I might be excused — but I do have a calendar just like everyone else keeping me hep to the various holidays throughout the year. The director of the center for which the benefit is, OTOH, is married to a pastor 
It is what it is. We have a couple more zoom meetings this week & can only hope for the best at this point 
Dinner tonight was a much anticipated NYT recipe for garlicky chicken with lemon-anchovy sauce — basically a riff on ye olde piccata. Despite it being mentioned in the cooking instructions, I touched the handle on the pan straight outta the oven not once, not twice, not three times — no, FOUR times 
I’m not sure how much — besides the risk of second degree burns — the time in the oven adds. I would probz just do it in the pan from now on, like I usually make piccata, with the addition of the anchovies and TPSTOG, which we liked a lot.
I made a bit more sauce than called for to spoon over another rendition of Filipino garlic rice — the best one yet. Mayhaps bc this basmati rice is now 8 days old, from our Indian order? Most delish way to get one’s fiber in, fer shore 
Lazy salad of crisp leaf lettuce & flavor bombs with CK’s herb ranch dressing. I think I prefer the other one.
15 Likes
Crispy Spiced Suya Salmon from the New York Times. I used Black Sea Bass that I had in the freezer. The flavors were good but you really needed the fattiness of salmon to bring it together. I may try the seasoning on chicken thighs.
Served with sauteed fennel with preserved fennel and black pepper.
16 Likes
NYT’s charred meat pitas.
A short-cut version of one of my favorite dishes – lamb gyro. Instead of split pocket pitas, I used whole, homemade soft pita wraps. Ground lamb was mixed with scallions, wrung zucchini, parsley, and seasonings. Served with avo hummus, tzadziki, marinated olives and feta, and Greek salad. If anything, next time I would make sure the mince goes all the way to (if not over) the edge of the pita to keep it from getting scorched. In any case, it was tasty and quick, and will use this method again.
18 Likes
19 Likes
