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Old 02-23-2015, 06:22 PM   #1
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What's for dinner? Monday, 2-23-15

I'm roasting a couple of chicken thighs, and will have one of them this evening. Steamed broccoli and a baked potato with sour cream and chives on the side.

The other chicky thigh will be lunch tomorrow.

What's on everyone's plate for tonight?

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Old 02-23-2015, 06:52 PM   #2
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I'm wanting to cook in my new beautiful kitchen today so I'm going to do a pot of pork Posole Rojo. We finally found dried hominy and I've been wanting to try it with this dish. I'll be combining recipes, and mostly winging it as I go along. Report to come later. Skipping (not really) off to my new kitchen.
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Old 02-23-2015, 07:06 PM   #3
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Hot dogs, cauliflower salad and sugar free B&B pickle chips from Mt. Olive.
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Old 02-23-2015, 07:13 PM   #4
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Kayelle and Sous Chef - I forgot to offer congrats on your remodel when you were sharing pics the other day. So I will say it now --Looks very wonderful.

I put a big pot of vegetable beef soup on the back burner to simmer today. I am getting pretty down about going out in the cold, so am staying in more. I bought some other stuff for the freezer too. So I'm stocked up again. I like soup.
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Old 02-23-2015, 07:26 PM   #5
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We're having leftover meatloaf, baked potatoes and steamed carrots.
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Old 02-23-2015, 07:31 PM   #6
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Leftovers, a bit of this and a bit of that. Though there's only two of us, I always manage to cook for a family of 8.
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Old 02-23-2015, 07:34 PM   #7
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Having veal chops and red cabbage with bacon.
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Old 02-23-2015, 07:50 PM   #8
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Had a wonderful "comfort" food dinner tonight. I tried a new crock-pot recipe and it turned out really well. So well, in fact, that Glenn had two helpings.

At any rate, we had Crock-pot Chicken and Noodles, steamed spinach, iced tea and Mardi Gras king cake. Really satisfying and the king cake which was also a new recipe is most definitely a "keeper." Glenn loved it, too.

As for the chicken, I tweaked it a bit. Largely because I had to use some of the things I had on hand rather than the ingredients the recipe asked for. Instead of chicken breasts, all I had was one small one, but I had a few nice big thighs, so I added them to make up the difference.

I'd made homemade chicken stock over the weekend and had just enough for tonight's meal and, lastly, I thought there should be some notable flavor/herb to compliment the dish. To that end, I added about a half teaspoon of dried tarragon.

Okey-dokey! First, glad I used the thighs because using all breast meat would've been a bit too dry and bland. The homemade stock added another dimension but the winner was adding the tarragon. Will definitely make this again using my changes. Smelled soooooo good when it was cooking, too.
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Old 02-23-2015, 07:52 PM   #9
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Quote:
Originally Posted by Kayelle View Post
I'm wanting to cook in my new beautiful kitchen today so I'm going to do a pot of pork Posole Rojo. We finally found dried hominy and I've been wanting to try it with this dish. I'll be combining recipes, and mostly winging it as I go along. Report to come later. Skipping (not really) off to my new kitchen.
I found it better if I soaked the dried hominy for 48 hours. The stuff I found is the blue hominy.
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Old 02-23-2015, 08:14 PM   #10
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Quote:
Originally Posted by CWS4322 View Post
I found it better if I soaked the dried hominy for 48 hours. The stuff I found is the blue hominy.
This hominy is yellow CWS. It's cooking away now, and I hope bringing water to a boil and soaking it all morning will be enough. I haven't added the pork shoulder cubes to the cooking broth yet not knowing how long the hominy will need to cook. I'll post how it worked out after we eat.
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