- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
WFDT 4/24
Posted on 4/24/24 at 6:59 pm
Posted on 4/24/24 at 6:59 pm
Fired quartered chicken breast w/hot honey, dirty rice , potato salad and a few fries.
This post was edited on 4/24/24 at 7:00 pm
Posted on 4/24/24 at 7:01 pm to Cajunate
Potk chops, sweet potatoes, and pasta with butter and parmesan
Posted on 4/24/24 at 7:04 pm to Cajunate
Carnitas tacos
Mexican street corn
Sauteed yellow squash with bell peppers and onions
Mexican street corn
Sauteed yellow squash with bell peppers and onions
Posted on 4/24/24 at 7:14 pm to Cajunate
Was craving Canadian bacon pizza.
Posted on 4/24/24 at 7:15 pm to Cajunate
Fajitas. One shrimp, two chicken.
Posted on 4/24/24 at 7:39 pm to Cajunate
Shrimp stew from a frozen boiling bag from Joey’s in Lafayette. The flavor is on point, but the small shrimp were supplemented with some leftover shrimp that I had. Fly by Jing chili crisp on the hard boiled eggs. I might’ve tried the regular before buying the spicy!
Posted on 4/24/24 at 8:00 pm to Cajunate
Baked chicken, mashed potatoes, green peas and slaw. :)
Posted on 4/24/24 at 8:19 pm to Cajunate
Calimari with marinara and aioli sauce
Chicken Piccata
Two (2) double Maker's on a whiskey cube
Chicken Piccata
Two (2) double Maker's on a whiskey cube
Posted on 4/24/24 at 8:41 pm to Cajunate
Had a lot of leftover boneless grilled chicken thighs in the fridge. Found a jar of alfredo sauce in pantry thats probably been in there for 6 months minimum (not expired of course). Boiled some pasta. Added some cayenee
You know the drill. It was pretty satisfying.
You know the drill. It was pretty satisfying.
Posted on 4/24/24 at 8:41 pm to Cajunate
Another F&D board inspired meal. I'll see something on here and think about it till I get a chance to make it.
Thin fried pork chops. Mashed potatoes on the side. Been years since I've fried pork chops.
Thin fried pork chops. Mashed potatoes on the side. Been years since I've fried pork chops.
Posted on 4/24/24 at 8:57 pm to Ryan3232
OK roughneck- canadian bacon is my favorite pizza
Ryan3232- last night's dinner was boneless skinless breasts, blackening seasoning, and Bertolli jar alfredo sauce. Better than fast food and hardly any effort.
Ryan3232- last night's dinner was boneless skinless breasts, blackening seasoning, and Bertolli jar alfredo sauce. Better than fast food and hardly any effort.
Posted on 4/24/24 at 9:22 pm to madamsquirrel
quote:
OK roughneck- canadian bacon is my favorite pizza
Its one of my favorites too
I don't eat pineapple on mine so I have to buy the cheese pizzas and Canadian bacon separate.
We have a Homeland Grocery store and they don't carry the variety here that you used to be able to get. I no longer see just sausage, hamburger, Canadian bacon here like we used to have. Everything is either cheese, pepperoni, supreme or a meat lovers. Agrevates the hell out of me.
See a lot of great dinner/suppers on here tonight.
This post was edited on 4/24/24 at 9:23 pm
Posted on 4/24/24 at 9:23 pm to madamsquirrel
Do you bake or sauté the chicken prior to adding Alfredo? We wanted to smoke chicken thighs last week but my wife brought home skinless/boneless so they went to the freezer.
Posted on 4/24/24 at 9:46 pm to roobedoo
Marinade them, use blackening seasoning or whatever , make a paste with oil and smear it on. Just a quick pan cook is all you need. Could always pound them out before you marinade and they’ll cook super quick.
I like them super thin so they cook fast enough where the fond doesn’t burn. Deglaze with just a little liquid, let it almost evaporate , then make your roux with some butter and flour, eyeball the milk until it looks good remembering you can always reduce the mixture a little if too thin.
I like them super thin so they cook fast enough where the fond doesn’t burn. Deglaze with just a little liquid, let it almost evaporate , then make your roux with some butter and flour, eyeball the milk until it looks good remembering you can always reduce the mixture a little if too thin.
Posted on 4/24/24 at 10:10 pm to roobedoo
My husband sautes the chicken and then adds alfredo to a pan.
I pour the sauce in the seasoned raw chicken and put it in the oven.
I pour the sauce in the seasoned raw chicken and put it in the oven.
Posted on 4/24/24 at 10:33 pm to madamsquirrel
Thank you ma’am. Sounds like either way works!
Popular
Back to top
Follow TigerDroppings for LSU Football News