Did you make the biscuits?
I roasted a chicken breast which I marinated with oil, vinegar and spices. The spice I used peculiar to Florida (I think) was "Everglades". The spice is also known as "Monkey Dust"! It's mostly salt with a little msg, papain and spices. I roasted the breast for 20 minutes @ 450 and then topped it with a little honey mustard. It was perfect. I had marinated green beans to which I added roasted cherry tomatoes, feta cheese and chopped basil. Not having a toaster oven has been a real challenge. I did have to purchase a grill pan and small sheet pan. Oh well I will have something to look forward to when we go back April 1. The weather is an improvement over home.
Arrived in Florida on NYD and have been trying to fill my larder ever since. I tend to shop sales so I check out all the ads and find myself going to multiple stores. Found some interesting products at Homegoods like pomegranate glaze, avocado oil and Italian imported pasta. Last night we had salad with roasted chicken, cherry tomatoes, glazed pecans and the imported pasta for substance.
We always do Chinese for dinner on Christmas!
My mouth is watering for that trifle!
I made pork tenderloin topped with a peachy horseradish sauce. Forgive me if I am repeating myself but I find brining the pork with water, salt and sugar improves the texture of the meat. And I never bake it beyond 145 degrees.
I found a KA gluten free cookie mix at the discount grocery store. It had not expired. I added semi sweet chocolate chips to the batter. The cookies were pretty good!
I made mini pizzas on English muffins. I toast the muffins first and then bake them again with toppings. Yum!
Sad is a good word. Can folks in Minnesota enjoy the original honey crisps during its growing season?
For old times sake we will have ground beef and rice a roni from my husbands bachelor days. Will see if he still likes it!
I'm making breakfast for dinner. It will consist of a 3 egg omelet made with a 1/2 tsp of sour cream, folded with bacon bits and american cheese. This will be served with an English muffin and a hash brown patty. Back in the day (40+ years ago) my husband would object to the idea of breakfast food for dinner...and now it's one of his favorites.
I think I finally found the solution to cooking thin pork cutlets. First of all I gently pounded the cutlets to tenderize them. Then I brined them with sugar and salt. Then I followed a NYT recipe that called for a cast iron skillet . The cutlets were fried only 2 to 3 minutes per side and then served with a sauce. It was comical to see me constantly having to start up my phone to follow the recipe. The oil burned my skin and made a mess of my stove. My husband told me that I finally got it right. Wrong.
Just an fyi. My husband liked the banana bread. Whoppee!
I purchased a bunch of ripe bananas on sale to make banana bread. Normally I use frozen bananas which I squeeze out of the skin. The recipe called for 3 1/2 bananas per loaf. I made 2 loaves which was a mistake (too much work) . I swear I used this recipe before but I didn't remember having to whisk the eggs and sugar for 10 minutes. I ended up with too much batter. Was it the non frozen bananas? Was it using my KA to whisk the egg/sugar mix? Did I convert the cups to grams incorrectly? One loaf sunk a bit in the middle? Did I pour the batter in unevenly? Will have to taste the results and let you know how it came out!
Great picture! Always great to get away and share the love!
