What's for dinner?

[CHecker]

Have always wanted to try this. I have chicken to thaw so I'm going to make it tomorrow. I'll see if I can get fresh green beans to go with it as well as the beefy rice with peas and carrots I cooked yesterday. 

https://pin.it/3XKCEtb

[bobby]

pizza and some rum

[LeslieDean]

Chicken enchiladas and a margarita. 

[daydream]

1 hour ago, LeslieDean said:

Chicken enchiladas

https://www.gimmesomeoven.com/red-enchilada-sauce/

Spoiler

INGREDIENTS

 

2 tablespoons avocado oil or olive oil

2 tablespoons all-purpose flour

1/4 cup chili powder 

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano

2 cups chicken or vegetable stock

fine sea salt, to taste

Edited December 21, 2023 by Imagine

[truce]

Dinner on a Saturday night.

[daydream]

https://www.simplyrecipes.com/nigerian-fried-chicken-tough-bird-5221724

Spoiler

When It Comes to Nigerian Fried Chicken, the Tougher the Bird the Better

 

Growing up in Lagos Nigeria, fried chicken was a Sunday staple in my home. ... We made the chicken by slow-cooking it in a slew of spices before deep frying. 

Agricultural entrepreneur and poultry farmer, Umar Ga explains that this toughness comes from the age of the chicken and how it is reared. “In our system, our chickens are allowed to roam around the farm, self-sustaining, and so they grow naturally slowly and by the time they are ready to sell, they are matured,” he shares. 

This toughness, which may be off putting to some, fits perfectly into Nigerian cuisine. You see, many Nigerian meals are rewardingly laborious—dishes can take several hours and a multitude of processes to make. And so this chicken, tough as it is, complements traditional Nigerian cooking methods, because its toughness allows it to stew for hours without crumbling under the heat. This process builds an irreplicable flavor and creates a stock that serves as a base for other meals such as our infamous jollof rice.

 

British Nigerian Chef Akudo Agokei says, “it’s quite weird isn't it? Most other cultures marinate raw chicken in spices first, then batter and deep fry. But our process of cooking prior to frying allows a semi-dry chicken to be covered in a thin liquid coating of cooked spices and it's own fat (if cooked with the skin), which is then deep fried at high temperatures, causing a maillard reaction that creates a flavor that is so finger-licking good."

Interesting how the writer said they used free range chicken. An old hen would make a dish more flavorful. Br. Tega, your fried chicken looked so enticing.

[truce]

4 hours ago, Imagine said:

https://www.simplyrecipes.com/nigerian-fried-chicken-tough-bird-5221724

  Reveal hidden contents

When It Comes to Nigerian Fried Chicken, the Tougher the Bird the Better

 

Growing up in Lagos Nigeria, fried chicken was a Sunday staple in my home. ... We made the chicken by slow-cooking it in a slew of spices before deep frying. 

Agricultural entrepreneur and poultry farmer, Umar Ga explains that this toughness comes from the age of the chicken and how it is reared. “In our system, our chickens are allowed to roam around the farm, self-sustaining, and so they grow naturally slowly and by the time they are ready to sell, they are matured,” he shares. 

This toughness, which may be off putting to some, fits perfectly into Nigerian cuisine. You see, many Nigerian meals are rewardingly laborious—dishes can take several hours and a multitude of processes to make. And so this chicken, tough as it is, complements traditional Nigerian cooking methods, because its toughness allows it to stew for hours without crumbling under the heat. This process builds an irreplicable flavor and creates a stock that serves as a base for other meals such as our infamous jollof rice.

 

British Nigerian Chef Akudo Agokei says, “it’s quite weird isn't it? Most other cultures marinate raw chicken in spices first, then batter and deep fry. But our process of cooking prior to frying allows a semi-dry chicken to be covered in a thin liquid coating of cooked spices and it's own fat (if cooked with the skin), which is then deep fried at high temperatures, causing a maillard reaction that creates a flavor that is so finger-licking good."

Interesting how the writer said they used free range chicken. An old hen would make a dish more flavorful. Br. Tega, your fried chicken looked so enticing.

Thanks so much. It's actually fried turkey: my first time. Made turkey stew and had it with rice. 

[Pabo]

Fruit Salad

 

 

It has  fresh watermelon, rockmelon, mango, lychees, pineapple and pomegranate

[Cool.As.Ice]

Italian: Chix parm w/ Spaghetti, cream of tomato soup, and garlic bread. With Cranberry Ginger Ale.


Sent from my iPhone using Tapatalk

[CHecker]

My grand girl loves potatoes, its one of a few things that doesn't bother her stomach. So I made a few things today that will keep in the freezer and will provide some goodies for a while. I made Scalloped Potatoes with ham, Shepherds Pie and Clam Chowder- probably the best chowder I've ever made. I added more bacon and butter and used heavy cream instead of 1/2 1/2 and flour. The scalloped potato I used cream of chicken soup instead of a flour/butter sauce which I'll not do again, though I may try cream of mushroom instead.

 

For my recipes I used my mom's 1970's Better Homes and Gardens cook book. I usually look up recipes on-line but I thought I'd go old school this time. I also found a recipe for chocolate oatmeal cookies with peanuts and currents (I had some I need to use up). Boy are they good.

 

My next adventure is Buried Cherry Cookie https://www.food.com/recipe/buried-cherry-cookies-263855

Sausage Stuffing with pork chops https://www.spendwithpennies.com/sausage-stuffing/

 

 

[Tortuga]

17 minutes ago, bagwell1987 said:

I made Scalloped Potatoes with ham, Shepherds Pie and Clam Chowder- probably the best chowder I've ever made.

What's your address? 

[Asele]

You will have to travel down to Africa for a delicious meal called Fufu and Egusi soup🥰🥰

[Mike047]

For dinner today we will be having leek and potato soup, (roast chicken,  roast potatoes, roast parsnips, all done in the ninja) greens, carrots and a rich gravy. Don't have desserts usually, enough in the main meal.

[daydream]

4 hours ago, Asele said:

Fufu and Egusi soup

Spoiler

Egusi soup and fufu are two iconic dishes in Nigerian cuisine. The rich and flavorful egusi soup, made from ground melon seeds, is a staple in many Nigerian households. Fufu, on the other hand, is a soft and doughy accompaniment made from cassava or plantain flour.

 

https://recipes.net/articles/how-to-make-egusi-soup-and-fufu/

Ingredients for Egusi Soup:

2 cups of egusi (melon seeds)

1 kg of assorted meat (beef, goat, or chicken)

2 cups of chopped vegetables (spinach, bitter leaf, or pumpkin leaves)

1 onion, chopped

3-4 medium-sized tomatoes, blended

2 tablespoons of palm oil

1-2 tablespoons of ground crayfish....

Wow, great tasting dish.

 

 

 

[truce]

16 hours ago, bagwell1987 said:

My grand girl loves potatoes, its one of a few things that doesn't bother her stomach. So I made a few things today that will keep in the freezer and will provide some goodies for a while. I made Scalloped Potatoes with ham, Shepherds Pie and Clam Chowder- probably the best chowder I've ever made. I added more bacon and butter and used heavy cream instead of 1/2 1/2 and flour. The scalloped potato I used cream of chicken soup instead of a flour/butter sauce which I'll not do again, though I may try cream of mushroom instead.

 

For my recipes I used my mom's 1970's Better Homes and Gardens cook book. I usually look up recipes on-line but I thought I'd go old school this time. I also found a recipe for chocolate oatmeal cookies with peanuts and currents (I had some I need to use up). Boy are they good.

 

My next adventure is Buried Cherry Cookie https://www.food.com/recipe/buried-cherry-cookies-263855

Sausage Stuffing with pork chops https://www.spendwithpennies.com/sausage-stuffing/

 

 

Glad you resurrected the life out of this thread with pictures. I wish I could have some. 

[CHecker]

I love cooking and NOT posting is more of a problem for me 🤣. 

I have things to use up in my freezer and pantry as I'm downsizing so cooking for family and friends helps.

A BRep is giving our Memorial talk so we're having a get together Saturday, I have zucchini chocolate chip cookies & zucchini brownies to make for it, using goods from cupboard and freezer. 

[truce]

On 3/4/2024 at 7:19 PM, bagwell1987 said:

I love cooking and NOT posting is more of a problem for me 🤣. 

I have things to use up in my freezer and pantry as I'm downsizing so cooking for family and friends helps.

A BRep is giving our Memorial talk so we're having a get together Saturday, I have zucchini chocolate chip cookies & zucchini brownies to make for it, using goods from cupboard and freezer. 

Hospitality always benefits the giver more so than the receivers. 

[CHecker]

I just learned how to make authentic McDonald's hashbrowns so I boiled up about 5 pounds of spuds to make those tomorrow. 

[Pabo]

On 3/6/2024 at 8:43 AM, bagwell1987 said:

I just learned how to make authentic McDonald's hashbrowns so I boiled up about 5 pounds of spuds to make those tomorrow. 

 

Does it contain the following ingredients?

 

 

If not, then they are not authentic. You need those chemicals!

 

But they will be just much nicer tasting hashbrowns, as everything homemade is usually much better.**

 

** Unless prepared by my mother, who is known to burn water into leaving ashes at the bottom of the pot (True story - multiple times).

Edited March 6 by Pabo

[Piano Man]

Today I had store bought macaroni salad and a gooey cinnamon bun for dessert. Not the healthiest food to eat but it tasted good.

[CHecker]

47 minutes ago, Pabo said:

 

Does it contain the following ingredients?

 

 

If not, then they are not authentic. You need those chemicals!

 

But they will be just much nicer tasting hashbrowns, as everything homemade is usually much better.**

 

** Unless prepared by my mother, who is known to burn water into leaving ashes at the bottom of the pot (True story - multiple times).

No chemicals in my food! The recipe I have is crunchy and almost identical to the 'mouth-feel' of McD's. So can I say authentic? You bet cha! Only better 🙂

[Mike047]

How about honeymoon salad?

[Tortuga]

9 minutes ago, Mike047 said:

How about honeymoon salad?

Lettuce alone?

[Mike047]

24 minutes ago, Tortuga said:

Lettuce alone?

You've been there too

[bobby]

part of dinner for the week