jabbur
Master Chef
I've got some drumsticks (the chicken kind) in the oven baking with seasoned salt, pepper and garlic powder roasting. We'll have that with salads. Need to keep it simple tonight. What's on your table?
I love this stuff....I'm going to use my new ham flavored BTB for the broth.
I mixed up some Penzeys 4/S Seasoned Salt and Mural of Flavor with home-grown rosemary and sage and rubbed it under the skin of four chicken thighs, brushed the outside with soy sauce, then put them in the oven to roast.
I'll serve them with pan-fried polenta and braised green beans in chicken broth and Penzey's freeze-dried shallots and Fox Point seasoning.
Since SC does all of the supermarket shopping, I thought I'd check out a brand new store a few miles away after I got my hair cut. Wow, what a beautiful huge store with lots of things I've never seen.
Anyway, I got some of the makings for a southern dinner with beautiful bulk Kale and Mustard greens. I also found a smoked turkey wing and a bag of frozen black eyed peas, along with a frozen bag of pearl onions. I'm going to use my new ham flavored BTB for the broth. Oh boy, it's going to smell good around here and my beautiful Allclad
saute pan with lid got here yesterday!
I'll take a picture later.
Just as a footnote for anyone interested in the carbs of my meal tonight. I've been craving a good fiber, and the black eyed peas with the meal tonight turned out to be only 17g for my portion of carbs because of the fiber. It was sooo delicious and satisfying.