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Old 18 Hours Ago   #3316
Father'sDaughter
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Originally Posted by Nematode View Post
Cole at my house there is a 5th food group, that unfortunately Mrs N will not eat.

I have dubbed it the "Cute Animal food group" , and it includes the likes of lamb, pork, venison, and rabbit, you get the idea. Fortunately N jr has not picked up the same aversion to such cute delicacies, so I don't have to eat alone.


Reminds me of someone I used to know who ate a "no fish, no faces, but beaks are okay" diet.
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Old 10 Hours Ago   #3317
efisakov
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Last night our side dish was an arugula and cherry tomatoes salad with a minced shallot, olive oil and lemon juice vinaigrette. Perfect combination! I really need to get me some arugula seeds for next year's garden.
I directly seeded Arugula Astro on May 6 and have being picking leaves for 2 weeks now. And yes it taste great with tomatoes and just lime juice, salt, minced clove of garlic and some vegy oil. mmm It is not too late to start them now. Arugula Astro can take the heat.
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Old 10 Hours Ago   #3318
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  • Tonight we are having Sheet Pan Fajitas. I often buy the HEB seasoned chicken fajita meat and we get four meals out of the small pack. I separate it into zip lock bags and freeze the individual meals for later. When I use that meat I keep it whole and cook it in the oven with the bell peppers and onion, turning once during baking. Then cut it thin with the kitchen shears before serving. The meat seems to keep it's moisture better that way.




Ingredients

  • parchment paper
  • 1 pound boneless, skinless chicken breasts
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1/2 onion, thinly sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 2 teaspoons sea salt
  • 1/3 cup canola oil
  • 8 corn tortillas


Directions


Prep: 1. Preheat the oven to 375°F and cover a rimmed baking sheet in parchment paper. 2. Cut chicken, peppers and onions into 1/2 inch slices. It's best to let everything come to almost room temp before baking.

Make:

1. Lay out everything on the cookie sheet (yep, all of it! chicken, peppers, onions, spices and oil) and mix it together with your hands.

2. Bake in oven for 20-25 minutes (or until chicken is cooked through).

3. Toss your tortillas on a rack in the oven for a minute at the end to warm them up.

Serve:

Tortillas with chicken mixture on top. Of course it's always good with other toppings like avocado and sour cream.


Easy, fast, healthy, delicious, and almost NO dishes to wash - what's not to love?
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Last edited by Rockporter; 9 Hours Ago at 07:35 PM.
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Old 10 Hours Ago   #3319
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Prior to applying Caesar dressing, I like to dress my romaine with lemon juice and fresh ground pepper. A few people - including myself sometimes - prefer it just like that.

Just before serving I add a little drizzle of Cardini's (since I haven't been brave enough to make my own following a string of failures), toss, shave some hard cheese (Parm preferred), top with croutons (which I do make myself - no raw egg in them). Yummy.

Other than the lemon juice I won't pre-dress a salad because you can practically sit there and watch it slowly wilt.


Worth, that salad looks really good!
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Old 10 Hours Ago   #3320
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$1.50 off yellow Q at HEB for Dukes Mayo-Expires 7/4/17
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Old 9 Hours Ago   #3321
AlittleSalt
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I only dress boring house salads with French dressing. If it's a good salad I like vinaigrettes and infused oil. It has been a while since we last ate at Olive Garden but whatever they put on their salad was good too.
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Old 9 Hours Ago   #3322
dmforcier
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I almost never eat French dressing on a salad. When we were kids, mom made fried liver fairly often. "It's good for growing boys." (and apparently so it was).

Like any kids with actual taste buds we hated liver, but the rule of the house was that we had to eat what was served. My dad hated liver too, and he poured a generous amount of French dressing over his. So naturally we did too. I don't know what it was, but it made it acceptable.

'Course nowadays I'm not so adverse to liver, especially dredged and flash-fried chicken livers.

Here's a suggestion. If you find French okay, try Russian. If there's Russian around I'll often bypass vinaigrette.
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Old 8 Hours Ago   #3323
Worth1
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Which Russian dressing the red one or the original.
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Old 7 Hours Ago   #3324
Nematode
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Useless fact.
Russian dressing was invented by James Colburn in Nashua NH around 1910.
I thank James every time I have a reuben. I am a sucker for a good reuben.

https://en.m.wikipedia.org/wiki/Russian_dressing
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Old 7 Hours Ago   #3325
SteveP
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Quote:
Originally Posted by Nematode View Post
Useless fact.
Russian dressing was invented by James Colburn in Nashua NH around 1910.
I thank James every time I have a reuben. I am a sucker for a good reuben.

https://en.m.wikipedia.org/wiki/Russian_dressing
Around here they put 1000 Island dressing on Reuben's. Is it better with Russian?
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Old 7 Hours Ago   #3326
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Nematode your useless fact is more informative - I learned French dressing is a term originally used for any oil-and-vinegar-based salad dressing. https://en.m.wikipedia.org/wiki/French_dressing
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Old 7 Hours Ago   #3327
Nematode
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Around here they put 1000 Island dressing on Reuben's. Is it better with Russian?
Dunno never had it with 1000 island.
I think russian is similar but spicier with a horseradish kick.

Usually the queation around here is corned beef or pastrami. They are both excellent, but I lean towards pastrami.
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Old 6 Hours Ago   #3328
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There's a non-red Russian? I thought they sent them all to the gulag. (I mean, I drink Black Russians and White Russians, but that's a little different...)

Quote:
Originally Posted by Nematode View Post
I am a sucker for a good reuben.
Oh me too. Getting good corned beef isn't easy, and I rarely eat rye bread. And which cheese ? (Jarlsberg? but Fontina etc. works too). Gotta fry the kraut! And I use 1000 Island, but the idea of Russian is intriguing.

The problem with reubens is that they combine 5 things I don't normally stock. When I get a taste I have to go buy them...

Drat you, sir!
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Old 6 Hours Ago   #3329
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Hmmp. I've probably had "real" Russian and didn't know it.
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Old 5 Hours Ago   #3330
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I too love Corned Beef and Pastrami. And it is likely I have never tried the good stuff. Culturally we are lacking. And then some things we have I think are exceptional.But the next time I make a Reuben I am going to give Russian a try.
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