I'm defrosting chicken thighs.
Not really sure what I'll do with them.
Maybe a taco of some kind, with rice and beans.
Yeah, that's what I'll do.
Simmer/poach the chickadee, then pull apart and do the rest of the ingreds.
How 'bout you? Wutcha makin?
Supposed to snow here tonight, yeah right!
Originally Posted by PA Baker
I have pork tenderloin cutlets marinating in a balsamic and yogurt blend. We'll grill them and have them with.....something!
ooooh, would that work on my chicken thighs? If so, I may do that instead but do a different kind of rice and beans. Maybe red beans and rice. How long to marinate?
Originally Posted by corazon90
Leftover au gratin potatoes.
What's the difference between scalloped potatoes and potatoes au gratin?
I really don't know except I do mine different. I cube and use not much cheese, it's not the focus of my au gratin, and it's more soupy and creamy. For the scalloped, I slice thin and usually leave the skins on, and layer with milk, flour, butter, cheese, and maybe some ham, then I let bake uncovered and it's dryer than the au gratin.