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WFDT?
Posted on 1/18/15 at 6:06 pm
Posted on 1/18/15 at 6:06 pm
Bacon wrapped jalapeños stuffed with cream cheese, extra sharp cheddar, green onion, and garlic. Bell pepper and onion pork sausage. French bread. Everything on the grill. Beer. Lots.
10
Posted on 1/18/15 at 6:08 pm to AlmaDawg
Braised Chicken Thighs over Wheat Penne
Roasted Cauliflower
Balls' BC and Bacon Slaw.
Roasted Cauliflower
Balls' BC and Bacon Slaw.
Posted on 1/18/15 at 6:11 pm to Trout Bandit
Gardner's Pie
Posted on 1/18/15 at 6:27 pm to 12Pence
Spicey crawfish fettucini
Posted on 1/18/15 at 6:30 pm to AlmaDawg
Going to make pad Thai
Posted on 1/18/15 at 6:38 pm to AlmaDawg
It was supposed to be leftovers from lunch. But, um, someone ate a shrimp every time they walked through the kitchen, so we'll see.
Posted on 1/18/15 at 6:39 pm to AlmaDawg
Braised short ribs with rice and gravy and homemade mac and cheese.
Posted on 1/18/15 at 6:40 pm to TigerHam85
Leftover wings from the first game
Posted on 1/18/15 at 7:24 pm to AlmaDawg
Shrimp and corn soup, roasted sugar snap peas and homemade chicken pockets
Posted on 1/18/15 at 7:29 pm to AlmaDawg
That sounds amazing
I made the clean eating version of Chicken Gloria.
I made the clean eating version of Chicken Gloria.
Posted on 1/18/15 at 7:45 pm to AlmaDawg
Turkey chili
Posted on 1/18/15 at 8:06 pm to Trout Bandit
quote:
Braised Chicken Thighs
Yes. Don't know why anyone makes chicken any other way.
Next time, deglaze the brown bits with white wine or chicken broth and use Dijon or a grainy mustard with heavy cream to make the most amazing sauce.
Posted on 1/18/15 at 8:12 pm to AlmaDawg
My made Crawfish Bisque and potato salad, I hurt myself.
Posted on 1/18/15 at 8:14 pm to AlmaDawg
Gyro salad.
Posted on 1/18/15 at 9:03 pm to AlmaDawg
Made sweet and sour pork for the wife and me.
She made a rum cake earlier in the day and having some of that with coffee now.
She made a rum cake earlier in the day and having some of that with coffee now.
Posted on 1/19/15 at 8:37 am to LouisianaLady
quote:
Next time, deglaze the brown bits with white wine or chicken broth and use Dijon or a grainy mustard with heavy cream to make the most amazing sauce.
Actually I seared off the chicken then cooked some onions, celery and garlic down in the rendered fat. Added a couple tablespoons of flour and browned the flour a bit. Added a cup of white wine and reduced it some. Then I added a cup of chicken stock, some diced carrots, cremini mushrooms, chopped parsley and green onions and sprigs of thyme and rosemary. Put the chicken back in, put a lid in it and simmered for 30-40 minutes. Served the sauce over penne. Pretty tasty.
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