What are you Cooking the Week of July 4, 2021?

[RiversideLen]

I had an Italian sausage sandwich with my first jalapeno pepper.

[Joan Simpson]

Last night we had char grilled chicken breast that I pounded thinner and marinated in Italian dressing,broccoli and cheese sauce with candied sweet potatoes.

Janiebakes we love the beef stew over corn bread.My corn bread is usually about an inch and a half thick and I like to split it open and put it on top and add Louisiana hot sauce on top.

• This reply was modified 2 years, 10 months ago by Joan Simpson.

[RiversideLen]

I made a pork roast tonight.

[Joan Simpson]

Last night we had fries and taco burgers.

[BakerAunt]

With cooler weather, dinner on Saturday will be Tarragon Chicken, Mushrooms, and Rice, which I adapted from John Whaite’s “One-Pot Tarragon Chicken, Mushrooms & Rice, which he shared with The Splendid Table. I replaced the basmati rice with an equal mixture of brown and a wild rice blend, so I adjust the liquid and the cooking method. I start the rice in the broth in a covered oven pan for 20 minutes, then add the chicken and bake uncovered for 45-50 minutes. We will enjoy it with microwaved fresh broccoli.

[Joan Simpson]

We went out to a local seafood restaurant for grouper and was sorely disappointed again.

[chocomouse]

BakerAunt, do you remove the skin from chicken before cooking? There's a lot of fat in the skin, but I find that sometimes removing the skin changes the flavor profile and texture of the meat significantly.

[cwcdesign]

Today I made a slow cooker eggplant parmigian with eggplant from the garden. I made a few tweaks based on my notes from the first time I tried it. It still needs a little more work, but it’s still really good and we’ll have enough to freeze for a meal or 2.

[BakerAunt]

Chocomouse--no, I do not remove the skin before cooking. I tried doing that and the chicken just does not cook right and is not worth eating. I take the skin off before I eat the cooked chicken. Usually, I roast chicken pieces on a rack, so that the grease drains away. Otherwise, I try not to overdo recipes like this one where the fat is going to mingle with the rest of the ingredients.

[Janiebakes]

Tonight we had cod, green beans and mashed hubbard squash. A peach and a nectarine for dessert. Lunch was salad with home grown snow peas and cucumbers. The summer garden is hitting it's stride.

[Mike Nolan]

An ounce of chicken skin has 3 grams of saturated fat, but 8 grams of unsaturated fat (the good kind.)

And as noted, chicken cooks differently if you take the skin off, it dries out.

[Mike Nolan]

We had sandwiches tonight on all that lovely fresh bread. My wife is on a meal plan where she has to eat 2 servings of proteins, 1 or 2 vegetables, 1 carb and 1 fat for every meal. The carb can be bread or fruit.

Finding enough proteins and veggies is the challenge for some meals, especially breakfast.

[BakerAunt]

I did a google search on the chicken skin and was not satisfied with the stories I found. Nutrition is a moving target, and I'm going to wait for more information before eating the skin, although every now and then, when I have a particularly crispy skin, I will eat a bit of it.

[Mike Nolan]

My wife doesn't like chicken skin, either, but if I take the skin off before cooking, the meat gets dry, so I leave it on but take it off before serving. I like chicken skin that has been fried and is crispy, but I'm not fond of it if it is chewy.

[cwcdesign]

Mike, FYI - one of my favorite breakfast proteins is Jimmy Dean’s turkey sausage patties.

Today, I oven-dried a couple of pounds of Roma tomatoes- now we have two jelly jars of them with olive oil in the fridge.

We had leftover eggplant Parmesan and froze two dinners’ worth for later. We also had some of my mom’s cucumber mousse that I made yesterday - a recipe that goes waaay back.

[Author]

Posts