"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-11-2016, 06:33 PM   #1
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,594
Dinner for Mon. 4/11/16

What doin'?

I'm doing a German skillet dinner with cabbage, itty bitty potatoes, and sausages. Wish I had some caraway seed, but I'll use dill instead.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 04-11-2016, 06:37 PM   #2
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,531
I got a little carried away when I made my salad tonight, I need to start using a smaller bowl!

A giant salad, half of a stuffed red bell pepper and a side of asparagus.
Aunt Bea is offline   Reply With Quote
Old 04-11-2016, 06:40 PM   #3
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,078
We had pan seared veal loin chops with rosemary, couscous cooked using chicken broth, buttered spring peas and iced tea. The loin chops were soooo good.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 04-11-2016, 07:08 PM   #4
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,411
Stone crab claws with Joe Stone Crab's mustard sauce and a salad.
medtran49 is online now   Reply With Quote
Old 04-11-2016, 07:23 PM   #5
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,446
Haluski, cabbage rolls, pierogi...
Rocklobster is offline   Reply With Quote
Old 04-11-2016, 07:48 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,682
I finally assembled my new gas grill and did the inaugural cook tonight. I cooked burgers for dinner. Initial reaction for the grill's performance is very good.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-11-2016, 08:34 PM   #7
Senior Cook
 
Join Date: Apr 2016
Location: Moselle MS
Posts: 443
Dolmathes. My favorite thing and my heart's desire.
LizStreithorst is offline   Reply With Quote
Old 04-11-2016, 08:40 PM   #8
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,063
Congrats on your new grill, Andy! Burgers sound so good.

Kay...I LOVE German skillet dinners. Everyone's dinners sound good.

I warmed up the leftover fried chicky thigh from yesterday and had a simple green salad on the side.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 04-12-2016, 08:07 AM   #9
Sous Chef
 
GA Home Cook's Avatar
 
Join Date: Sep 2012
Location: Cartersville, GA
Posts: 767
parm chicken with sliced zucchini with a panko/Lemon zest/parm topping
GA Home Cook is offline   Reply With Quote
Old 04-12-2016, 08:10 AM   #10
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,531
Quote:
Originally Posted by Cheryl J View Post
Congrats on your new grill, Andy! Burgers sound so good.

Kay...I LOVE German skillet dinners. Everyone's dinners sound good.

I warmed up the leftover fried chicky thigh from yesterday and had a simple green salad on the side.
Cheryl,

Would you mind sharing your small batch fried chicken recipe/technique.

Thanks, B
Aunt Bea is offline   Reply With Quote
Old 04-12-2016, 10:05 AM   #11
Assistant Cook
 
Join Date: Apr 2016
Location: Oregon
Posts: 4
Beef loin steaks, red potatoes, carrots and side salad. Slow night. :-/

Sent from my XT1080 using Tapatalk
blurredcontours is offline   Reply With Quote
Old 04-12-2016, 10:38 AM   #12
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,352
Spaghetti with sauce frozen from last week, Fox Point-seasoned toasted homemade bread and salad.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 04-12-2016, 03:31 PM   #13
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,063
Quote:
Originally Posted by Aunt Bea View Post
Cheryl,

Would you mind sharing your small batch fried chicken recipe/technique.

Thanks, B
Hi B. Sure. I usually roast or grill chicken, but once in a while I love a good fried chicken.

For 2 or 3 chicken thighs, depending on size:
About a half cup of flour - maybe a little more. I mix in a good amount of S and P, and about a tsp each of garlic powder, onion powder, and smoked paprika. Penzeys. LOL. You could use whatever you like, I just happen to like that blend.

I put the flour mix in a plastic bag and shake the chicken in it, put the chicken in an egg wash, then back in the seasoned flour to coat. Let it sit for 15 minutes or so, so the flour mixture adheres to the chicken.

Hot cast iron pan, enough melted Crisco shortening to come up about halfway up the sides of the chicken, fry skin side down until nice and brown, turn, and fry the other side. I fry it uncovered, except for the spatter screen. Takes about 15 minutes or so. Drain on paper towels or a rack.

It's pretty much how I remember my grandma frying chicken, except she probably just used s and p back then. It was still delicious.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 04-12-2016, 03:40 PM   #14
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,531
Quote:
Originally Posted by Cheryl J View Post
Hi B. Sure. I usually roast or grill chicken, but once in a while I love a good fried chicken.

For 2 or 3 chicken thighs, depending on size:
About a half cup of flour - maybe a little more. I mix in a good amount of S and P, and about a tsp each of garlic powder, onion powder, and smoked paprika. Penzeys. LOL. You could use whatever you like, I just happen to like that blend.

I put the flour mix in a plastic bag and shake the chicken in it, put the chicken in an egg wash, then back in the seasoned flour to coat. Let it sit for 15 minutes or so, so the flour mixture adheres to the chicken.

Hot cast iron pan, enough melted Crisco shortening to come up about halfway up the sides of the chicken, fry skin side down until nice and brown, turn, and fry the other side. I fry it uncovered, except for the spatter screen. Takes about 15 minutes or so. Drain on paper towels or a rack.

It's pretty much how I remember my grandma frying chicken, except she probably just used s and p back then. It was still delicious.
Thank you!!!

I'm glad to see you still use Crisco! I grew up with Crisco for pie crust and certain types of cookies.

Aunt Bea is offline   Reply With Quote
Old 04-12-2016, 03:53 PM   #15
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,352
Quote:
Originally Posted by Cheryl J View Post
Hi B. Sure. I usually roast or grill chicken, but once in a while I love a good fried chicken.

For 2 or 3 chicken thighs, depending on size:
About a half cup of flour - maybe a little more. I mix in a good amount of S and P, and about a tsp each of garlic powder, onion powder, and smoked paprika. Penzeys. LOL. You could use whatever you like, I just happen to like that blend.

I put the flour mix in a plastic bag and shake the chicken in it, put the chicken in an egg wash, then back in the seasoned flour to coat. Let it sit for 15 minutes or so, so the flour mixture adheres to the chicken.

Hot cast iron pan, enough melted Crisco shortening to come up about halfway up the sides of the chicken, fry skin side down until nice and brown, turn, and fry the other side. I fry it uncovered, except for the spatter screen. Takes about 15 minutes or so. Drain on paper towels or a rack.

It's pretty much how I remember my grandma frying chicken, except she probably just used s and p back then. It was still delicious.
It's been soooo long since I made fried chicken ... DH would go nuts

My mom made it pretty much that way, except she used S&P, poultry seasoning and regular paprika (there was no smoked available back then, afaik).
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 04-12-2016, 03:54 PM   #16
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,063
You're very welcome, B!

Ahhh....the wonderful Loretta...I just love her! I saw her on "The Big Interview" with Dan Rather the other night. I had forgotten about that commercial until you posted it. Yes, Crisco shortening is the way to go for certain things. Frying chicken, and snickerdoodles cookies come to mind.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 04-12-2016, 03:59 PM   #17
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,063
Quote:
Originally Posted by GotGarlic View Post
It's been soooo long since I made fried chicken ... DH would go nuts

My mom made it pretty much that way, except she used S&P, poultry seasoning and regular paprika (there was no smoked available back then, afaik).
I add poultry seasoning sometimes, too. I'm out now, need to add a jar to my next order.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 04-12-2016, 04:09 PM   #18
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,352
Quote:
Originally Posted by Cheryl J View Post
I add poultry seasoning sometimes, too. I'm out now, need to add a jar to my next order.
Sage + thyme = poultry seasoning
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 04-12-2016, 04:19 PM   #19
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,063
Yes, and often rosemary and marjoram too.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Reply

Tags
dinner

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 05:10 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.