I often meal prep for the week with either a “Joe’s Special” or a simple chili recipe (beans, diced tomatoes and chili seasoning) and for protein use bison (or ground chicken, turkey).
1 Like
Well, made zucchini, head cabbage, diced onion, diced garlic and some chicken. Stir fried the onions & garlic, added half-moons of zucchini & cabbage, cooked until just tender & added slices of cooked chicken breast. Served with rice. Easy!
2 Likes
Mmmm, got a big boneless pork shoulder last week at Costco. Cut up and froze 3/4 or so. The rest, I made some awesome pulled pork for just H and me. Coated it in a spice rub, seared it in a dutch oven, then threw it in the oven for a few hours to braise. Mmmm it was g.o.o.d.
That’s just what I’ll do with the rest of it, it’s great for a family get-together. Yum
2 Likes
A few weeks ago I made a mole negro as a way to use up some of the chili peppers from our garden. It was very tasty. The best part was I made a double batch, so I put a tub of it in the freezer.
The other night I came home from work and had no inspiration for making dinner. I dug a package of frozen boneless, skinless chicken thighs out of the dark recesses of my freezer and used the pressure cooker feature of my insta-pot to have them cooked in about 20 minutes. I then shredded the meat and mixed it with the mole, served with a side of rice and beans and some sliced avocado and radish. So yummy!
5 Likes
As much as I love food I don’t know that I’ve ever had a mole!
Going classic with some stuffed peppers tonight with my fresh garden green peppers! I do them in the instant pot.
3 Likes
I did that last night—had an abundance of red and green bells. I also substituted buckwheat for rice in the meat mixture. It tasted way better than rice. I happened to have lots of buckwheat because it’s a favorite of my son-in-law and granddaughter!!
3 Likes
I’ve never used buckwheat!!
1 Like
The best meal I ever ate was in Prague – it was a fried chicken cutlet with a wonderful white cheesy sauce. I could not figure out the name of the sauce, but it turns out that it was very likely a Mornay sauce – bechamel with gruyere and (maybe) parm. Tonight I’m going to try it!
I’ll pound some breasts to about 1/2" thickness, then dredge them in seasoned flour, then beaten egg, and then seasoned bread crumbs. I will then fry them in oil in a skillet, about 3-4 minutes per side.
The real magic will be happening in a sauce pan:
- Melt 3 TBSP butter
- Add 3 TBSP flour and mix it with the butter to form a paste. This is roux. Let that cook a couple minutes to remove the flour flavor.
- Slowly add 2 cups of whole milk, whisking vigorously the whole time.
- Bring this to a soft boil and then remove from the heat, or at least cut the heat to Low.
- Season with salt, pepper, and a dash of nutmeg.
- Add a heaping handful or two of grated gruyere cheese. I’ll also add some parm to mine.
- Mix well and pour it over the fried chicken cutlets. I’m going to have some cooked macaroni on hand, and mix it with the remaining sauce. (a side of fancy mac and cheese…)
I hope this ends up being the wonderful sauce I tasted in Prague, so I can finally put a name on it. lol
5 Likes
@prezbucky , let us know!
3 Likes
It was cheesy goodness, but it wasn’t quite the same.
I’m pretty sure it was a Mornay variant I savored in Prague, but I did not match it. Maybe they put some bleu cheese in it – that Prague sauce had a mild bite that the gruyere and parm did not reproduce.
My quest continues. lol
But the chicken itself and mac and cheese turned out great – it’s a very rich, decadent sauce for pasta.
4 Likes
@prezbucky, was wondering how your sauce turned out as I flipped through my new cookbook by a friend’s D who has been Top Chef runner-up twice. She has a Mornay sauce in the cookbook along with lots of other recipes that I would love to eat (and a few that are actually simple enough for me to try). If you are a cookbook reader, it might be something that you’d like to check out. It’s The Kitchen I Came Home To by Sara Bradley. Lots of Southern comfort food and lots of Jewish recipes. My only caution is that Sara uses language that competes with Roy Kent on Ted Lasso, but that doesn’t bother me.
3 Likes
New poster to this thread but I might go through all 2K posts for ideas! Mid Atlantic cool rainy day so I have taco soup simmering. Super easy but a family favorite. Pair with a hard cider and football on tv tonight. Perfection.
5 Likes
Thanks for the tip – I’ll check it out. Please thank her for me in advance if her Mornay ends up being The One. hehe
My Mornay turned out fine, but it was missing something – a little bit of bite. Next time I might try it with some bleu cheese added to the gruyere and parm. It was still pretty good. (I added pinches of cayenne, mustard powder, and nutmeg to mine – that was as far as I was willing to dare. lol)
2 Likes
When we visited my SIL a few years ago in Charleston we had Frogmore Chowder at a wonderful restaurant called The Obstinate Daughter. I’m making a version of it tonight with fresh corn from the farmers market.
2 Likes
It’s fall and that means it’s scones weather! Well, to be fair, I made scones no matter the month. Made these cranberry/orange scones today - gave some of them away and put the rest in the freezer. They are delicious!
I also roasted a bunch of vegetables with the main vegetable being butternut squash (also carrot, sweet potato, onion, zucchini and some mini tomatoes) and some fresh herbs, salt, pepper, olive oil. Oh, I also added a peeled apple for the last 20 minutes. Blended it with chicken broth and a little more salt/pepper and dash of cayenne for a delicious soup. H won’t eat it but I’ll have it tonight and then a cup of it for breakfast all week.
1 Like
Have you ever tried that recipe with just self-rising flour and lemon curd? I recently saw a video of that and was tempted to try it. Since you are an avid scone maker I wondered if you had previously vetted it!
What, no butter?! It can’t be a scone without butter! 
I have not heard of that recipe. I do happen to have lemon curd in the refrigerator. I’ll have to look it up. I tend to like scones with add-ins. Nuts, or dried fruit or choc chips. My daughter just sent me a scone recipe using fresh corn and cottage cheese that look AMAZING.
2 Likes
I think the idea is that there is butter in the lemon curd.
It just makes four scones. I may pick some Lemon curd up at the store the next time I go and give it a try.
1 Like
Made gumbo yesterday and have pumpkin bread in the oven right now. I guess I’m feeling fall-ish.
2 Likes
I made this for our dinner tonight and it was easy and very tasty!! We will add some corn (we have some extra cooked corn on the cob) to it tomorrow when we have it again.
https://www.allrecipes.com/recipe/13043/old-fashioned-potato-soup/
4 Likes