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On Wednesday, I started craving fried chicken tenders, but was too lazy to go to any of the places that have really good ones. So I bought a bag of Perdue frozen breaded tenders and I've been cooking a couple each night in my toaster oven. I made a honey mustard sauce and have a box of mixed greens. It has been a simple, easy dinner especially after crazy busy days at work.
Tonight I made a sheet pan dinner with zucchini, red onion, yellow pepper, sweet potato and chicken sausage. I seasoned it with olive oil, S&P and Penzey's barbecue of the Americas which I think had been a sample - it worked cuz it had cinnamon and nutmeg into it.
Tonight I made tuna salad to have with mixed greens, tomatoes and vinaigrette along with a slice of harvest grains toast. Summer is here - it is hot!
Tonight I made a Caesar Kale Salad with some blackened salmon from work. I made croutons from the last two pieces of Will's sourdough in the freezer. I guess it's time to feed the starter 😁
I made skillet chicken fajitas from a recipe from the Washington Post. It's a keeper with a couple of minor tweaks.
Navlys, I agree with BakerAunt. I have some Penzey's spices I've had for quite a few years and I find that their spices last much better than the ones from the supermarket. The only time I toss them is if they have clumped together because of moisture. I buy the bags as well.
I made stuffed portobello mushrooms for dinner tonight and I have leftovers for a few days. They are stuffed with chopped mushrooms, shallots and spinach with melted cheese - very filling. I had quartered Campari tomatoes (on sales) with Penzey's lemon pepper for my "side."
On Tuesday, I tried the Harvest Grains Bread again, but I almost doubled the recipe. In other words, the original recipe calls for 2 ½ cups of AP and ¼ cup whole wheat. I used 2 ½ cups each bread flour and white whole wheat. I doubled the rest of the ingredients except the yeast which I kept at 2 tsp. I reduced the maple syrup, but I think I will go back to the full amount - it's not too sweet but is a nice compliment to all the grains. I used the full amount of water, but will probably cut it back a little as I had to add a tablespoon of flour while it was mixing in the bread machine. I used my 13" Pullman pan and it came out really well. As the electrician was coming to fix my bathroom heater/fan, I put it in the fridge for its pan rise - I figured it would slow it down in case they had to turn off the electricity and I couldn't use the oven. When I took it. Out of the fridge, it had risen perfectly. I think I've got my recipe where I want it.
I made a layered salad on Tuesday so that I would have it for the following few nights - it's perfect with the weather getting warm. Tonight I had it with toasted Harvest Grains Bread from the freezer.
Tonight I made a crustless quiche with the asparagus I had planned for Easter (I wasn't feeling up to par for a few days over the weekend) which I kept in water in the fridge this week. This morning before work, I roasted the asparagus with some red onion to save a step when I get home. I'm very pleased with the simple recipe I found. It was as good tonight with the asparagus as the first time I made it as directed with spinach and mushrooms.
I had saved a recipe to try for a chicken Caesar sandwich on ciabatta. It was very disappointing. The dressing was thin and didn't have much flavor - it actually 8 anchovies and 3 tablespoons of lemon so the lack of taste was surprising. The recipe called for thin sliced chicken so I bought a package of Perdue thin sliced chicken which I won't bother to buy again. I will use the rest of the cooked chicken to make a chicken salad tomorrow. I will also stick with the other dressings I have and baking rather than sautéing chicken. Lessons learned.
I made chicken salad from the rest of the chicken I had baked on Monday and finished off the roasted vegetable along with some spinach and tomatoes
Chocomouse - not a lot as things go - probably a dozen to start but if people realized we have really good maple syrup, maybe another dozen or two - we have people who come because we have honey from two local beekeepers - actually on our island - I'd say we sell a few dozen of each a year When the hives are in good shape -
Chocomouse - your ears must have been burning this afternoon. My manager and I were talking about maple syrup for the store (we have one bottle of Bourbon Barrel syrup aged in bourbon barrels which is a little too specialized for our guests. She wanted to know if there was a southern supplier. I told her that our jam supplier makes it but it's kind of blah. And, then I said I should reach out to the family I get mine from. Is there any chance you offer your syrup wholesale in pints? If so, I'll reach out by email tomorrow. If not, do you have other people you can recommend.
I made a big batch of roasted vegetables and then baked some chicken tenders. I'm all set for a few days.
On Sunday I made a loaf of Harvest Grains bread. I used equal amounts of White Whole Wheat and Bread Flour. I used maple syrup instead of honey. I'm glad I wrote the original recipe down as the one on KABC reduced the amount in their recipe. I like my breads denser, so I dropped the yeast from 2 tsps to 1 - then I tried putting the dough in my 13" Pullman pan. It was a little too big, but the dough rose enough that I have smaller slices that are actually a good size for me. I'm really happy with the flavor and I think next time I'll try 2 tsps again.
As Mrs. Cindy always said, make one change at a time and I made 2 changes this time.
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