The Cookbook
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We had takeout tacos. How was the chicken?
Last night made veal short ribs braised in veal stock, Marsala and mushrooms last night served over risotto. Sauce was great. Meat was skimpy and fatty. Too much connective tissue. I prefer boneless chuck sort ribs.
wrote on 12 Feb 2023, 00:39 last edited by@Mik said in The Cookbook:
How was the chicken?
- Stupid easy to make.
- Juicy and flavorful
- Could have cooked a bit longer to get a nice brown crust.
Mrs. George approves, and that's the most important thing.
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wrote on 12 Feb 2023, 22:38 last edited by
Rachel Ray’s Chicken Cacciatore with Porcinis. Saw her make this one morning while surfing and it looked really good.
Not exactly Super Bowl grub but I don’t much care about the game.
https://www.rachaelrayshow.com/recipes/chicken-cacciatore-rachael-ray
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wrote on 12 Feb 2023, 23:52 last edited by
Turned out great
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Chicken Marsala cooking now, with steamed broccoli spears.
This Chef John guy on Allrecipes has good stuff.
https://www.allrecipes.com/recipe/237928/chef-johns-chicken-marsala/
wrote on 13 Feb 2023, 00:10 last edited by@Mik said in The Cookbook:
Chicken Marsala cooking now, with steamed broccoli spears.
This Chef John guy on Allrecipes has good stuff.
https://www.allrecipes.com/recipe/237928/chef-johns-chicken-marsala/
Seems a little simple…
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@Mik said in The Cookbook:
Chicken Marsala cooking now, with steamed broccoli spears.
This Chef John guy on Allrecipes has good stuff.
https://www.allrecipes.com/recipe/237928/chef-johns-chicken-marsala/
Seems a little simple…
wrote on 13 Feb 2023, 00:21 last edited by Mik@LuFins-Dad said in The Cookbook:
@Mik said in The Cookbook:
Chicken Marsala cooking now, with steamed broccoli spears.
This Chef John guy on Allrecipes has good stuff.
https://www.allrecipes.com/recipe/237928/chef-johns-chicken-marsala/
Seems a little simple…
Best I’ve made, and I’ve been making it for 35 years.
Good ingredients and great technique makes a great recipe. A million ingredients just makes a mess.
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@LuFins-Dad said in The Cookbook:
@Mik said in The Cookbook:
Chicken Marsala cooking now, with steamed broccoli spears.
This Chef John guy on Allrecipes has good stuff.
https://www.allrecipes.com/recipe/237928/chef-johns-chicken-marsala/
Seems a little simple…
Best I’ve made, and I’ve been making it for 35 years.
Good ingredients and great technique makes a great recipe. A million ingredients just makes a mess.
wrote on 13 Feb 2023, 02:34 last edited by@Mik said in The Cookbook:
Good ingredients and great technique makes a great recipe. A million ingredients just makes a mess.
Ayep. Get the right stuff, and know what you're doing. Fancy doesn't have to factor in.
That looks freaking amazing.
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wrote on 13 Feb 2023, 02:55 last edited by
I think it will be better tomorrow, served over polenta.
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wrote on 13 Feb 2023, 13:16 last edited by
Grilled Cheese...
I've been making it in the air fryer lately, and I'm liking the results.
White bread, slathered with butter (or mayonnaise)
American cheese - usually 1 slice, but 2 might be better because cheese.
Shredded mozzarella
Roma tomato slices
BasilAny suggestions?
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wrote on 13 Feb 2023, 13:26 last edited by
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wrote on 13 Feb 2023, 13:30 last edited by
@Mik said in The Cookbook:
Considered that, but it's a lot of time to make.
OTOH, if I just nuke it, it might be acceptable on a sammich.
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wrote on 13 Feb 2023, 13:53 last edited by
Just buy the precooked strips.
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wrote on 17 Feb 2023, 23:06 last edited by Mik
Healthy dinner tonight. Steak and Blue Cheese salad. Grass fed flat iron steak.
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wrote on 26 Feb 2023, 23:27 last edited by
Making Melt In Your Mouth Chicken tonight with a tossed salad. In the oven now. Will report back. It certainly is stupid easy.
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Melt In Your Mouth Chicken
https://www.food.com/recipe/melt-in-your-mouth-chicken-breasts-37336
4 boneless skinless chicken breasts
1 cup mayonnaise
½ cup parmesan cheese
1 tsp seasoning salt
½ tsp black pepper
1 tsp garlic powderPreheat oven to 375 degrees.
In a bowl, mix the mayonnaise, cheese, and seasonings.
Spread over each chicken breast.
Place in a baking dish and bake in a preheated 375 degree oven for 45 minutes or until cooked through.
wrote on 26 Feb 2023, 23:29 last edited by Catseye3@George-K said in The Cookbook:
Melt In Your Mouth Chicken
Hey! I sent you this recipe a few months ago! Read ya mail!!!
Not for nuttin, next time skip all that seasoning stuff and sprinkle dried oregano on top. Faster and IMO will taste better.
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wrote on 27 Feb 2023, 00:26 last edited by
It’s pretty good. Very moist. I think maybe more Parmesan next time and maybe some Italian seasoning.
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wrote on 2 Mar 2023, 16:33 last edited by
Excellent mayo-based Caesar dressing. For quite a while I've been trying to replicate Bravo! Caesar dressing. This is exceptionally close.
I did replace half the mayo with EV olive oil.
https://www.epicurious.com/recipes/food/views/caesar-mayonnaise-dressing-11892
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wrote on 12 Mar 2023, 18:42 last edited by
Corned beef and cabbage. Why wait for St Patrick’s Day?
Never made it before, but we will have leftovers so I bought supplies for Reuben sandwiches.
https://www.allrecipes.com/recipe/16310/corned-beef-and-cabbage-i/
“I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill
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wrote on 12 Mar 2023, 19:28 last edited by
After only an hour my house smells like Izzy Kadet’s deli. Yum.
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wrote on 12 Mar 2023, 23:36 last edited by
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wrote on 13 Mar 2023, 09:01 last edited by
Looks delicious, Mik! That's one of the few things I learned how to cook. You might try putting it under the broiler for a few minutes at the end. But either way is just as good.
Mistakes I've made: not cooking (simmering) long enough, was too salty to eat, chucked it. Cooked it approximately an hour longer than indicated, result was the spices were diluted, ended up too bland.
I sure miss being able to eat corned beef. The salt content is too high, damn.
