Late dinner, but an easy one to pull together since I had the forethought to pull out a thick slice of ham from the freezer this morning.
From the back of the Mueller’s elbow noodles box from way back in the 1970s is the recipe I know from memory: Baked Mac and Cheese.
The ham cubes were always added in by Mom, so I do as well. Only change I’ve made is jazzing up the breadcrumbs by using Panko mixed with a garlic powder-herb blend to which I add more dried parsley.
A quick nondescript salad alongside. Comfort food at its finest.
Tonight salad with Basa fillets, oven baked with butter and lemon pepper.
Boys had a side of fries for 1 last use of the peanut oil before it gets tossed.
Chicken Piccata-ish again. Ditched the asparagus and loaded it with hot cherry peppers and garlic. Also incorporated crispy roasted potatoes to the pan (“Murphy” style) rather than keeping them on the side.
Asparagus will be on the menu soon, but tonight, I had to use up some freshly ground chicken thigh and made a quick batch of bolognese with it. Finished with some pecorino romano at the table.
Carrot and Chickpea Korma from Simply Julia. a new recipe for us.
Yesterday my 16 y/o daughter complained that I make new recipes too often. Tonight, she took one taste of this and said “I love it, 5 stars, please make it again.”
This time of year always means we have to start eating more fish, caught and frozen last season, in anticipation of the start of this year’s fishing season. I found some blue fish fillets hidden and decided to make them for dinner. While many people find blue fish too “fishy” we really enjoy it but then we also enjoy mackerel and sardines which have similar flavor profiles to blue fish. Baked with a mustard tarragon sauce and served with chopped vegetable slaw and spaghetti squash with pesto.
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
99
Um…yum!
1 Like
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
100
I suspect that my son doesn’t know it yet, but this is his chief complaint as well. I end up quesadilla-ing many meal components for him as a compromise if he doesn’t like the original presentation.
7 Likes
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
101
I substituted monk fruit/erythritol blend for the sugar in the marinade and it didn’t glaze up as nicely as it otherwise would have. And I used sirloin steak - something richer would have been good here. For me this was missing “something” but tasted really good with the rice. The marinade was lots of garlic, soy sauce, sugar, and Maggi, and I subbed Thai Golden Mountain sauce for a portion of those. You sprinkle with lime juice, salt, and pepper when eating. Some folks mentioned deglazing the pan with fish sauce, vinegar, etc., but I didn’t.
2 Likes
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
102
Have you tried the cookbook
Deceptively Delicious by Jessica Seinfeld?
Prior to her book, I use to add cauliflower to potatoes and hide food that way.
She’s set up a system of precooking, freezing to add pureed food (to hide ingredients) as needed.