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re: WFDT
Posted on 1/19/20 at 10:12 pm to Jibbajabba
Posted on 1/19/20 at 10:12 pm to Jibbajabba
quote:Thanks! I didn't feel like going to the store, so I had to use what I had on hand, which was white onion, red bell pepper, mushrooms and carrots. And garlic. I also had a lime, so that helped with the sour part. All in all, it was good! This time I used a little more than 1/2 of the can of curry paste and not the whole thing and the heat was much more reasonable. Thanks for the inspiration. Next time I'll make sure I have some Thai basil, too. And fresher fish sauce.
That curry looks good Darla! What else did you put it in besides shrimp?
0
Posted on 1/19/20 at 10:14 pm to Seymour
Your pot pie looks amazing! I don't use homemade crust, but mine doesn't look as pretty as that, either. Did you make the crust?
Posted on 1/19/20 at 10:25 pm to Darla Hood
Brined 36 hour Roasted free-range chicken stuffed with 2 heads of garlic and fresh cut rosemary. Rubbed outside with softened butter, salt and pepper. 425 degrees for 20 minutes then at 350 for 55 minutes.
Fresh brussel sprouts roasted under the rack chicken is on in order to baste with the pan drippings along with thick slices of red and vidalia onions.
Spinach/Asparagus/Tomato, Olive Salad
Fresh brussel sprouts roasted under the rack chicken is on in order to baste with the pan drippings along with thick slices of red and vidalia onions.
Spinach/Asparagus/Tomato, Olive Salad
Posted on 1/19/20 at 11:25 pm to Darla Hood
Store bought! I just roll it out a little and give it a good egg wash before it goes in the oven.
Posted on 2/20/20 at 11:35 am to MNCscripper
Chicken etouffee
Do you have a recipe you could share?
Do you have a recipe you could share?
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