Thanks. Which Wegman’s was that? I’m not a usually a Wegman’s shopper but would take a road trip. I love the idea of sweet potatoes with jerk seasoning, and even better with red beans and kale.
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Nice! Can you say more about the pilaf, or did I miss that?
Sure. I infused veg stock w saffron threads, added frozen baby peas and diced carrots to the heated stock. Then long grain rice, butter and 20 mins later finished with a touch of light cream.
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Let me know if it’s at the one near me; happy to grab it for you next time I go if you don’t need (HA!) to make the trek north.
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Fish-fragrant eggplant with ground chicken, and cauli-jasmine rice pulled from the freezer. Some fantastic pork and shrimp wontons from a local chef at the farmers market, and garlic-ginger sauteed purslane from our yard. I made a delicious pea puree for the kiddo, which he previously loved. He rejected but did at least taste it.
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Leading with this photo of a few Michigan Sweet Corn because this season, all over the state, it is stellar!
Kroger provided the marinated and stuffed stuffed chicken breasts. Blissful dinner.
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Beauties
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Thanks for the comment Dan. Awesome eating.
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Simple dinner tonight after picking up some split chicken breasts (and a couple of whole chickens) at $.89/lb. at Hannaford.
Roasted maple-pepper chicken, rice pilaf, and steamed green beans with Penzeys Mural of Flavor.
Wine. And the start of a 4-day weekend for me.
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Enjoy!
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Stole an idea from a cooking show I saw today - chicken sausage wrapped in chicken skin and fried. I was actually in the mood for Buffalo wings but didn’t want to bother with thawing them. I had a package of thighs with skin in the fridge, so I pulled off the skins, took out the bones and ground up the meat with an onion and some Frank’s Red Hot to make a sausage-like mixture. Rolled it up in the skins and shallow fried until crispy and golden, then drenched in Buffalo sauce (just Red Hot and butter). Hit the spot, especially with housemade blue cheese dressing (and crudites for fiber!).
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Dang! Both for the food (that chicken skin looks amazing…) And the price too! What’s your cb method? I’ve gotten lazy, if I’m not doing a whole roast chicken, I do cb at high temp for about 12 min per side in the oven which ends up juicy with dry brining help, but never with skin on cb…
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Because you didn’t want to be bothered with thawing wings? 
JK. Sounds amazing and I like to think I would have done the same.
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Thanks for the offer. I’ll probably try Super Supermarket first and then if they don’t have Walkerswood I will continue my trek north.
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Takeout tonight from The Greek Spot in Red Bank, NJ. I had pork souvlaki with spinach rice, mom had chicken souvlaki with Greek fries, and BF got a falafel wrap. We shared the spicy feta dip and extra pita bread. All amazing, as usual!
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This time I went with 375° for about 45 minutes for these 2 chickie boobies, and they were wonderfully moist (basted once). I often do the high heat for 15-20 minutes the 350° for remainder of the time for whole chickens.
As for the price, I’ll be going back for another package of the split breasts to tuck into the freezer. The 2 whole birds are already in the chest freezer in the garage. Getting both birds for about $5.50 each was something I couldn’t pass up.
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Hahaha, as I was doing it I thought to myself “is this really less annoying than going to the basement to get the wings and waiting for them to thaw?” But then I remembered that I would also have to deep fry the wings in several batches, whereas these were easy to shallow fry and one skillet made enough for two people. And I didn’t have to go downstairs! 
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Strip steak cooked sous-vide with previously frozen bearnaise serving as a kind of compound butter, mashed potatoes, broccolini, cherry tomatoes, and pickled cucumbers.
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