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Old May 29, 2018   #6781
imp
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Not only looks great, but like you said meals in the freezer as well! Bet that roast was just yummy! And those pork neck bones seem to be really meaty; the ones around here are pretty sorry and not very good.
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Old May 30, 2018   #6782
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Some kind of bean rice sausage mystery stuff from the freezer last night.

Egg tomato sandwich and ramen noodle soup today.
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Old May 30, 2018   #6783
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ugghhh...food funk, today! what's good for supper?
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Old May 30, 2018   #6784
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I'm going simple, spaghetti.
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Old May 30, 2018   #6785
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Leftover spareribs in red sauce on rice.


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Old May 30, 2018   #6786
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beef bourguignon aka fancy pot roast
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Old May 30, 2018   #6787
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Real chicken strips cut from chicken breasts and a lettuce/tomato/cheese/mushrooms salad.

Chicken breasts are on sale at HEB for a dollar per pound.
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Old May 30, 2018   #6788
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If you've getting chicken for a buck a pound, here's something really tasty to do with it:

Walnut and Rosemary Oven-Fried Chicken

This makes a very small amount. Consider doubling it.
Ingredients:

1/4 cup low-fat buttermilk
1 tablespoon mustard (I used yellow mustard)
4 (6-ounce) chicken cutlets (I used about 6 chicken strips)
1/3 cup panko (I used rice chex crushed)
1/3 cup finely chopped walnuts
2 tablespoons grated fresh Parmisan cheese
3/4 teaspoon minced fresh rosemary (I used dry)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Preparation
1. Preheat oven to 425°.
2. Combine buttermilk and mustard in a shallow dish. Add chicken to buttermilk mixture, turning to coat.
3. Heat a small skillet over medium-high heat. Add panko or crushed chex to pan; cook 3 minutes or until golden, stirring frequently. Combine chex, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in chex mixture.
4. Coat broiler pan with cooking spray. Arrange chicken on pan; coat chicken with cooking spray. Bake at 425°.

Tastes better than you can imagine.

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Old May 30, 2018   #6789
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Quote:
Originally Posted by AlittleSalt View Post
Real chicken strips cut from chicken breasts and a lettuce/tomato/cheese/mushrooms salad.

Chicken breasts are on sale at HEB for a dollar per pound.
Just checked on my way thanks.
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Old May 30, 2018   #6790
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I got there and they were 179 a pound not 99 a pound.
Thighs were 99 a pound.
Always been leg and thigh person anyway.

Having chili dogs and corn chips tonight.

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Old May 30, 2018   #6791
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Everyone is doing chicken this week! I bought thighs at Aldi's yesterday and after it cools a bit more, am going to pan fry some of them ( maybe deviled, too) for a couple days worth of meals.
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Old May 30, 2018   #6792
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Quote:
Originally Posted by Worth1 View Post
I got there and they were 179 a pound not 99 a pound.
Thighs were 99 a pound.
Always been leg and thigh person anyway.

Having chili dogs and corn chips tonight.

Worth
It must be a local sale here.
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Old June 1, 2018   #6793
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Almost 12:30 am and here I am frying chicken thighs, LOL!!! I do like pan fried chicken best, so will make enough to tide me over and only get the kitchen hot now, when it has a chance to cool afterwards. It's good hot or cold.
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Old June 1, 2018   #6794
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Saturday is supposed to be VERY hot. A good day for cold sandwiches. I know a lot about cold sandwiches (Which I typo every time - I add a H). There's egg or chicken salad that can be cooked the night before. Ham salad from frozen leftover hams or canned, tuna, cold cuts/sandwich meat, etc...

I have a freezer built for two, but not for six. So cooking meals ahead of time and freezing them isn't really an option for us. The freezer only holds so much.

There are other options. Grilling out in 104F-40C is not fun with the heat index above 110F. We do have a barn near the house that is open fronted and is wired much better than most houses. I might buy a new electric oven today to cook in that barn.

Cheap eating is the cost of energy too. Why heat up your house when you are trying to cool it down?

(I know these options are not available for all)
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Old June 1, 2018   #6795
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I agree, heating up the house any more than you have to can be costly; even though I am still not running the AC yet, cooking the chicken late at night and the entire pack ( 8 things), gives the kitchen a chance to cool off and for me to have cooked chicken in the 'fridge.


Windows and doors are open now to catch the cooler night temps and will get closed/ covered at early morning.



How are you and yours doing in this heat, and how is Max doing?


Edit:


Fried chicken skin is a really tasty food item.

Last edited by imp; June 1, 2018 at 06:07 AM.
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