[cwcdesign]

Well, first of all Aaron, when I saw your post - I thought it said Easter chicken fingers ?

When I make Baked Buffalo chicken fingers, o toss the chicken in Buffalo sauce, then coat them with whatever kind of bread crumbs I want to use, lay them pn parchment paper and put on a 400 oven for ten minutes, flip them over for another 10. Sometimes the crumbs come off a little. You could also soak them in melted butter, buttermilk, soy sauce or whatever. I usually cut chicken breasts into strips or use tenders

[cwcdesign]

We've missed you too Rascals. I hope you're back to baking soon.

[cwcdesign]

Slow cooker Cilantro Lime Chicken for tacos, only we served it over rice or couscous

[cwcdesign]

I found a recipe for a Harvest Salad that I ate for several days - red leaf lettuce, romaine, finely chopped Brussels sprouts, red grapes, avocado, nuts, blue cheese and vinaigrette - sometimes it amazes me how you'll see ingredients you like in a recipe and have to try it - such a simple combination in the right proportions and you wonder why you didn't think of it?

[cwcdesign]

Yesterday I made a Chocolate Eclipse Cake to take to some friends' house for dinner.

[cwcdesign]

Last night I made Ina Garten’s Lemon Chicken Breast’s - delicious but next time I’d use smaller breasts and remember to broil to crisp up the skin. I served them with green beans and basmati rice.

For dessert I made tiramisu (our guest’s all time favorite dessert) and I used the recipe I got from a cooking class I took with Nancy Verde Barr back in the 80’s. I hadn’t made it in eons because I always worry about using raw eggs. I bought a dozen Davidson’s pasteurized raw eggs and they worked just fine. One interesting note. Back then the recipe called for mixing ricotta with heavy cream because mascarpone was so hard to find. It was as delicious as I remembered. Worth slipping off my diet for.

[cwcdesign]

So far this week, I've made chicken salad with a rotisserie chicken breast and half whole milk Greek yogurt/half Mayo, stirred fried veggies and then the next night I added in a pound of Cooke chicken sausage. Last night I tried a recipe for a Chinese potsticker soup from foodnetwork that is definitely a keeper. I've been thinking about sea scallops since they're on sale, but maybe not tonight.

[cwcdesign]

BakerAunt's post reminded me that one of the bloggers I follow preps her sQuash in the slow cooker

Easiest Way to Cook a Butternut Squash: Slow-Cooker Butternut Squash:

Italiancook, most supermarket chains and probably Walmart now carry fresh ginger and fennel - are you able to shop at either of those?

[cwcdesign]

Italiancook here's one that I just got from Food and Wine made with roasted halves. I think I'm going to try it when it cools down a little - still way too hot for soup. The ginger sounds good
http://www.foodandwine.com/recipes/gingered-butternut-squash-soup-spicy-pecan-cream?xid=NL_DAILY100217&utm_source=foodandwine.com&utm_medium=email&utm_campaign=daily&utm_content=2017100214PM

[cwcdesign]

Italiancook, you could do that but then you'd have to figure out a way to roast all those other ingredients - onions, apples, St to infuse the squash with those flavors.

I prefer to roast the halves myself but the flavor is really good roasted this way.

• This reply was modified 8 years, 2 months ago by cwcdesign.
• This reply was modified 8 years, 2 months ago by cwcdesign.

[cwcdesign]

Thanks Mike and BakerAunt for the link and information. You both confirmed what I thought and after all KAF uses a best by date. It's frustrating when that date is only a few months after you buy it. I now keep all my flour in the freezer since I just am not baking as much as I used too. Maybe some day I can bake more again.

[cwcdesign]

Italiancook, this is my favorite butternut squash soup
http://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-soup-and-curry-condiments-recipe-1972725

It has a great texture, velvety and smooth

[cwcdesign]

I wonder if that is where Mr Bezos came up with the name for the company?

[cwcdesign]

This week I made slow cooker Buffalo chicken to serve over roasted cauliflower, a baked glazed salmon with green beans & red peppers. We were disappointed in the glaze - it used stevia which made it taste synthetic and it was thin - need to find a better glaze recipe. I also made sheet pan fajitas and last night Will and I shared cooking duties. I made burgers in the broiler folding Mark Bittman's directions - it was a great alternative to grilling in windy drizzle. He made sautéed shredded zucchini, grilled onions and a special sauce he makes. He and his friend had buns and bacon; I did not. The burgers also had guacamole- very decadent.

[cwcdesign]

Yay, Joey! Glad to see you made it in. Always sending prayers to you and DH.

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