DrGoogle:
Your post about quiche reminded me that I made two last night using carmelized onions, tomatoes, a package of fresh spinach and eggs and a small amount of cheese. I baked them and then froze them for future meals but needed to make something because the spinach doesn’t last very long in those bags.
Chocchip, I agree spinach doesn’t last long. I still have lots of vegetables to eat. Artichokes and fennel bulbs. I have lots of ripened mangoes. Beans and squashes galore. But at least all the meat have been cooked. When my husband is done watching TV, I will slice some tri-tips for his dinner and then freeze some for future meals.
I still need to make a coconut/almond/banana cake. No more raisins.
Not to make anybody here hungry but the tri-tip was excellent. I had rubbed a lot of black pepper so that was the secret. Slow cooked in crockpot. I thinly sliced the tri-tip sandwich style. Served with homegrown Persian cucumber and yellow wax beans.
last night I made (Panko-fried )chicken Alfredo… served with penne. it was heavenly.
Sauce:
1 cup heavy whipping cream
4 tablespoons unsalted butter
Several (At least five…) hearty shakes of grated Parmesan
A couple shakes of granulated garlic
One shake of Italian seasoning
Small pinch of salt
- In a medium saucepan, melt the butter over low-med heat.
- Add the cream and increase the heat to medium.
- Once the cream is just beginning to boil, take it off the heat and add the Parmesan and seasonings.
- Stir it up well and taste it. Add things as necessary. It will thicken as it cools.
Chicken:
- Prepare two bowls and one large freezer bag: put flour, seasoned with salt, pepper and Parmesan cheese, in one bowl. Beat an egg or two in the other bowl. And put some Panko breadcrumbs in the freezer bag.
- Rinse/dry and pound your chicken breast(s) flat, to about 1/2 inch if possible… but thicker is fine too. Also season the chicken with S&P and maybe some cayenne for kick.
- Coat the chicken with the flour mix, then the egg mix, then the flour mix again, then the egg mix again. then put the chicken into the Panko bag and shake the bag (zip it shut first!) until the pieces are coated well. if you have time, let the chicken rest for a bit in the fridge. Before frying it, let the chicken rest at room temp for several minutes - you don’t want cold meat in hot oil.
- When you’re ready to fry – you have half an inch of oil heated up (rippling, but not smoking) in a skillet – do it for a few minutes on each side of the chicken is thin and increase the time for plumper chicken. When finished, use paper towel to remove excess oil, let the chicken rest a couple minutes, and slice it. Put your cooked pasta onto a plate, followed by sauce, then the chicken, and then more sauce. hehe
You can always add some broccoli to mitigate the sin a bit. hehe