quote:

Originally posted by lyman:
had a steak in the fridge, and broke down and just pan fried it

had the staples, black eyed peas, turnip greens and cornbread with it,


and held off on the bubbly till today, so sipping a nice glass of Pannier Champagne whilst I type this

Some of the best steaks I have made have been done on the stove with cast iron pans. Just need to know how.

I made up a batch of breakfast "empanadas" and had a few of the leftovers for dinner.

I made a batch of sausage gravy with Jimmy Dean sage, mixed that in with a dozen scrambled eggs and some diced up green onion. Then I put that into a pie crust empanada style. Got 'em in the freezer right now and once frozen they'll get vacuum sealed. Easy and good breakfasts...and dinner apparently.

Pasta e fagioli, i.e. pastaFAZOOL

Delicious

St. Louis Ribs on the BGE right now. Should be done in 15 minutes.

Ribeye, bacon wrapped shrimp, and baked sweet potato.

I'm stuffed but will make room for a nice after dinner bourbon

Daughter heading back to NAPS after break. Requested shrimp and grits as last meal

New Orleans style BBQ shrimp and truffle cheesy grits

I would also like to request shrimp and grits please.

quote:

Originally posted by snwghst:

Requested shrimp and grits as last meal

Sounds ominous.

quote:

Originally posted by V-Tail

quote:

Originally posted by snwghst:

Requested shrimp and grits as last meal

Sounds ominous.

It’s only ominous if you use “instant grits”

quote:

Originally posted by Bisleyblackhawk:

quote:

Originally posted by V-Tail

quote:

Originally posted by snwghst:

Requested shrimp and grits as last meal

Sounds ominous.

It’s only ominous if you use “instant grits”

I said "ominous," not "hominy."

quote:

Originally posted by WaterburyBob:
Pasta e fagioli, i.e. pastaFAZOOL

Delicious

I discovered this a few years back and posted about it. I'd forgotten how good it is so I made up a batch today. Yep, still delicious. Thanks for the reminder.

I make it with hot italian sausage for a little extra kick, and sprinkle with fresh parsley and fresh grated aged parm. Dang good meal for a chilly winter evening.

quote:

Originally posted by V-Tail:

quote:

Originally posted by Bisleyblackhawk:

quote:

Originally posted by V-Tail

quote:

Originally posted by snwghst:

Requested shrimp and grits as last meal

Sounds ominous.

It’s only ominous if you use “instant grits”

I said "ominous," not "hominy."

Hahaha. Good stuff!!!

old school heirloom grain grits. Took damn close to an hour to cook

I wouldn't be upset with it as a last meal if it tastes as good looks.

With the continuing sub zero temperatures here, comfort food is a high priority. Got down to two choices. Debated between mujaddara (lentils and rice) and southern fried cabbage. Opted for the later with sausage and lots of bacon.



And yes, as my son opined, the resulting gas will augment keeping the house warm. lolololololol

Meatloaf and mashed potatoes. Was going to do some garlic/parm fried green beans as well but didn't have any thawed out. Oh well, two out of three ain't bad.

Today was "Marry Me Chicken"

1/3 cup all-purpose flour
1 teaspoon paprika
2 teaspoons dried thyme, divided
2 teaspoons dried oregano, divided
1 teaspoon sea salt, divided
1 teaspoon freshly ground pepper, divided
2 or 3 boneless skinless chicken breasts, butterflied (or just sliced in half lengthwise to reduce thickness)
2-3 Tablespoons olive oil
3 cloves garlic minced
1 teaspoon red pepper flakes (or more for added heat)
1/2 cup heavy cream
1/2 cup chicken stock
1 cup Parmesan cheese freshly grated
1/3 cup roasted red peppers chopped
2 cups fresh spinach
Plus any other veggies you want to add. I like to do about a quarter cup of sliced mushrooms, and sometimes some additional yellow or green bell peppers or sun-dried tomatoes.


1) Combine 1/3 cup flour, 1 teaspoon paprika, 1 teaspoon thyme, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a shallow bowl or plate for dredging.

2) Dredge the chicken pieces through the mixture, coating them completely. Shake off any excess flour mixture.

3) Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.

4) Once the oil is hot, add the floured chicken breasts, and cook for ~3-4 minutes on each side, until lightly browned/seared but not fully cooked. Transfer the chicken to a plate, and set it aside.

5) Add a little more olive oil to the skillet if needed, and add the 3 minced garlic cloves plus the remaining spices: 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon oregano, 1 teaspoon thyme, and 1 teaspoon red pepper flakes. Allow these to toast for a minute or so, just until fragrant, stirring frequently.

6) Once fragrant, use the 1/2 cup chicken stock to deglaze the plan, then stir in the 1/2 cup heavy cream, 1 cup Parmesan cheese, 1/3 cup roasted red peppers, 2 cups fresh spinach, and whatever other additional veggies you're adding. Stir to combine.

7) Turn heat down to medium-low and allow the sauce to simmer for a few minutes until it starts to thicken. Then add the seared chicken breasts back to the skillet. Continue to simmer until the chicken is done (165 degrees internal), occasionally spooning sauce over the chicken as it cooks.

8) Taste the sauce, and add salt/pepper to taste, if needed. Serve and eat.

^^^^^^^^^^^^^^^^
Man, that looks amazing!

What? A couple hours of prep and cooking to make it?

Damn, we need a like button.

quote:

Originally posted by bald1:
What? A couple hours of prep and cooking to make it?

Nah, only takes about 20ish minutes total. It's one of my favorite quick and easy chicken breast recipes.

Couple minutes prep work measuring ingredients, slicing chicken, and dredging while the oil comes up to temp. Then about 8 minutes to sear the chicken. Then another few minutes for the sauce to start to come together. Finished up with about 5-10 more minutes to finish cooking the chicken in the sauce.

It is quite cool, over cast, and spitting rain on and off. Tonight will be hickory smoked baby back ribs with a good Bar-B-Que sauce, small potatoes done in the oven, and creamed spinach with Balsamic vinegar dressing. That should handle the weather, and the hunger.