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Old 01-26-2019, 01:20 AM   #21
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Sherry - I never thought of that, Joel. I have made store-bought clam chowder taste richer by adding a generous plop of cream cheese, however. Now that I can buy Captain Parker's Clam Chowder at the local grocery stores, no doctoring needed. Apparently, their recipe is online (I just buy the 30-ounce tub and heat it up). Captain Parker's Chowder Recipe

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Originally Posted by Kayelle View Post
...my newly mixed Everything but the Bagel seasoning.
Great name for marketing purposes.
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Old 01-26-2019, 01:41 AM   #22
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I tossed a few hot dogs on the grill for dinner tonight. Then started working on my dinner for Sunday.

CD
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Old 01-26-2019, 07:21 AM   #23
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No pics tonight, Craig attacked dinner and I was talking to DD when he brought me a bowl. Asian chicken noodle vege soup. Craig went back for thirds, e-nuff said. I have to write this down so we can make again. There's only half a bowl left.
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Old 01-26-2019, 08:17 AM   #24
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Last Night's Grilled Jumbo Pork Loin Chop, under a blanket of Bacon-Alfredo Sauce, Asparagus Spears (Much more successful than the night before ...) and Buttered Corn... Salad, of course, not quite in the frame...
Medtran ; a day without a pic from you is a disappointment ....

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Old 01-26-2019, 11:14 AM   #25
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It was such a pretty day here, I smoked a pork loin roast, and served it with Spanish Rice. SC put together his glorified dinner salads and I topped them with my newly mixed Everything but the Bagel seasoning.
I LOVE that salad. I'm going to save your pic, if you don't mind, and put it in my "Recipe Ideas By Picture" folder. Yes, that really exists

Sometimes when I can't think of things to make, I'll go into that folder and it has all kinds of pictures of beautiful dishes from the internet and it gives me a little inspiration when I'm having one of my "I have no idea what the heck I'm going to cook" days.
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Old 01-26-2019, 01:14 PM   #26
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I LOVE that salad. I'm going to save your pic, if you don't mind, and put it in my "Recipe Ideas By Picture" folder. Yes, that really exists

Sometimes when I can't think of things to make, I'll go into that folder and it has all kinds of pictures of beautiful dishes from the internet and it gives me a little inspiration when I'm having one of my "I have no idea what the heck I'm going to cook" days.

Thanks for the lovely compliment Linda. We have what I call "glorified dinner salads" almost every night, all year round. Souschef is so good at making them. The one constant is we must have pickled beets.

I'm glad he's so happy with the new topping I put together for them.
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Old 01-26-2019, 02:37 PM   #27
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Chicken cooked in gravy over leftover rice and orzo pilaf with braised green beans, garnished with crispy broiled chicken skin
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Old 01-26-2019, 03:18 PM   #28
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Quote:
Originally Posted by Kayelle View Post
Thanks for the lovely compliment Linda. We have what I call "glorified dinner salads" almost every night, all year round. Souschef is so good at making them. The one constant is we must have pickled beets.

I'm glad he's so happy with the new topping I put together for them.
I love beets, pickled or no ;)

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Chicken cooked in gravy over leftover rice and orzo pilaf with braised green beans, garnished with crispy broiled chicken skin
Attachment 33285


Okay. I have to say it. I love love love chicken skin. Baked, broiled, fried or even just boiled, I'll eat it. So would you be so kind as to tell me how you did that? Did you simply stick chicken skin under the broiler? Or do you have a secret?
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Old 01-26-2019, 03:24 PM   #29
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Okay. I have to say it. I love love love chicken skin. Baked, broiled, fried or even just boiled, I'll eat it. So would you be so kind as to tell me how you did that? Did you simply stick chicken skin under the broiler? Or do you have a secret?
Sorry, lazy typing on my part lol I baked it for probably 20-25 minutes in the toaster oven to render the fat, then put it under the broiler to crisp. I love it, too
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Old 01-26-2019, 04:06 PM   #30
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Sorry, lazy typing on my part lol I baked it for probably 20-25 minutes in the toaster oven to render the fat, then put it under the broiler to crisp. I love it, too
Thanks!
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