ha! awesome. Looks like this steak breakfast dish i get near me!
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In my slow, ongoing effort to find a good oven-baked fried chicken, I tried potato flakes based on the Taste of Home recipe.
Mixed the flakes with grated Parm-Reg, pepper, garlic powder, and dried parsley (because the original recipe is rather boring, IMO) and baked the 2 BISO chicken thighs in my toaster oven at 375° for 30 minutes and 350° for another 15 minutes after spooning some of the fat over the chicken thighs at the 30 minute mark.
The mix needed salt, but it came out pretty well, even though the skin wasn’t as crispy as I would have liked. Panko crumbs might be a good add-in.
Sides were sauteed sugar snap peas, red bell pepper and onions with Bouquet Garni and s/p and Aleppo pepper tossed over all at the end.
Oh yeah. There WAS wine.
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Sure looks good - all of it!
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I made tonkatsu curry with potato, carrot, onion, and daikon, served over rice with homemade Bulldog sauce. Yum.
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Spicy miso salmon and shirataki noodles with chili crisp and cilantro. I started the salmon in a cold pan on the stovetop to render and crisp the skin, then topped the meat side with a mixture of white miso, Sriracha, mayo and a pinch of sweetener, plus a splash of water to thin. Under the broiler for a few minutes and it was perfect.
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Italian sausage, peppers and onions. Cheesy garlic bread. And RR’s eggplant main course patties turned into meatballs. They were ok.
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Looks good, I guess steak and onions is pretty common. This is the recipe I followed with cube steak marinated in garlic, vinegar and olive oil:
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BF made chicken piccata - deboned/skinned thighs and just used half of each thigh, no flattening (that’s why they look like little muffins), with mashed potatoes and his signature butter lake, as well as sauteed endive other veggies. Chicken was super tender. Nice to come home to.
and especially nice that he saved me the crisped-up skins as a snack! 
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Pan roasted, boneless, skin-on chicken breasts. Caesar salad.
There will be brandied apples for dessert.
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Simples tonight. Meatloaf patty with ketchup salsa sauce, baked potato with lots of butter, sour cream, green onion. Spinach, mushroom, pickled beet, red onion salad, creamy Greek dressing. Old Fashioned, wine.
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Piccata and mashed potatoes…a novel idea!
I don’t know what to call this: I saw it for a fleeting moment on an Instagram story. I think it said “Crispy Peking Chicken Wrap”. Whatever it is, we have a sliced Panko-coated fried chicken cutlet, plum sauce, carrots, and scallion. The original called for cucumber but not for me–BF had it on his. We also used a flour tortilla in place of what would be comparable to a Mu Shu pancake. This was a highly enjoyable meal enhanced by a drizzle of Sriracha which I added later. We marinated the chicken in soy sauce, Shao Xing wine, and Chinese five-spice before breading. Despite being fried, this meal managed to be refreshing and light. Seriously, give this a try.
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Easy curry laksa following this recipe mostly:
But with shrimp broth instead of chicken as I recently made a big batch from a bag of shells in the freezer. And without chicken.
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Ilish Bhapa inspired dish with oven roasted cod (not hilsa) in a coconut milk, chili, turmeric, mustard, honey sauce with asparagus, cherry tomatoes, lime juice and cilantro
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hmm… i didn’t even think about that. at first he was going to make chicken milanese with the mashed, but then changed it to piccata. it’s good because the potatoes soak up all that butteriness.
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I’ve done both Chicken Parm and Marsala with mashed. The Marsala was especially good because of the mushroom sauce.
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I don’t have a picture, because no one really needs a picture of stovetop mac and cheese, but I’ll tell you the not-so-secret to the best version of that possible:
American Cheese. Something my grandmother figured out in 1975, without understanding WHY it worked. She hated the thought of buying the blue box, so she figured out how to make it for me without having to.
Here’s my recipe, which is, basically, grandma’s. I’ve been quite amused that lots of youtube cooks and even America’s Test Kitchen have been touting this as a ‘new’ trick the last couple of years. Serves 1. scales pretty easily.
1 cup (~100-110 g elbow mac, or whatever your favorite shape is). cook 'til done to your liking. drain, leave in strainer while you make sauce in the same pot.
2 tablespoons butter. more or less.
1/4 cup milk. more or less.
1-2 slices American cheese. Kraft singles are fine. Mostly, you want them for all the emulsifying goodness they bring.
another 2-3 slices (or shredded equivalent) of whatever semi-soft to semi-firm cheese is your particular jam. Mild, stretchy provolone? A nice sharp moderately aged cheddar? A buttery havarti? Whatever. Toss it in, stir gently over low heat 'til the sauce is smooth and creamy. Remove from heat. Stir in pasta.
Eat directly from pot with the same wooden spoon you used to cook it with.
Hey, sometimes, we all do a little regressing.
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Pan-roasted chicken, potatoes, and rice cooked in the chicken juices and fat.
Avocado and tomato salad on the side, dressed with lemon juice and olive oil. Perfectly ripe avocado, perfectly ripe and delicious tomatoes. Who knew my dad loves avocado so much – first time in a very long time that he has asked for seconds, and then thirds!
Also some fresh bread and butter, because if you’re eating two carbs, why not 3? Lol. I’m making the most of it and eating all my favorite carbs before guilt gets me and I decide low carb needs to be the way for a whole.
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Why don’t you just use sodium citrate directly instead American Cheese ?
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