[navlys]

Ok I decided to make chicken Tuscan cakes (delicious but labor intensive). Well instead of shredded chicken I used ground turkey which I sautéed. Second mistake was using Panko instead of regular bread crumbs. I even ground the panko when I realized the large crumb wasn’t working. That was a waste of time. So we had Tuscan crumbles.

[navlys]

I made rolls which started out in my bread machine. Because I hadn't used the machine in a while I looked at the manual (Zojirushi) and noticed that if you are using instant yeast you use the "Quick Dough" setting instead of "Basic Dough". This resulted in a shorter proofing time and second rise. The rolls weren't that tasty. Do you think I could have used the "Basic Dough " setting even though I was using instant yeast?

[navlys]

Thanks BA. I knew I could count on you.

[navlys]

Will have to remember your post when we get to Florida this winter. We've been to Tarpon Springs a few times and on one occasion had dinner at one of their "must go to" restaurants. We had the flaming Saganaki cheese and shouted "Opa" with the rest of the restaurant. They have some great little shops too.

[navlys]

Swift baby back ribs were on sale so..I pulled of the sheath and made a rub with various Penzeys Spices and brown sugar. I threw some apple and onion slices and a little wine in the bottom of crockpot and cooked the rubbed ribs for 5 1/2 hrs on low. ( my old crockpot would have taken 8 hrs. Oh and I covered ribs in bbq sauce for the last hour.

[navlys]

That chowder sounds good. Thinking I’ll whip some up this week. Tonight we had marinated pork tenderloin, baked potato slices and puréed carrots with maple syrup and Penzeys pie spice. Tastee!

[navlys]

Hoping things progress nicely.

[navlys]

Made lasagna and then cut leftovers into squares , froze them and placed individual pieces in freezer bags.

[navlys]

In reply to why "I am done with Perdue": I cooked my boneless skinless chicken breasts the same way I always do and they turned out thick and chewy. I cooked some thin sliced breasts and noticed the same chewy texture. I think they are processing the chicken with some new chemical. A few years back I marinated my chicken breasts in buttermilk (powder) for too long and their texture was similar to what I am finding now. I did call Perdue and they were very nice about it but I doubt things will change soon.

[navlys]

Well I made peach topped chicken breasts and I think I’m done with Perdue!

[navlys]

I marinated a pork tenderloin in pickle juice then spread mustard on it and topped it with Swiss cheese and ham. Then I baked it at 350 for 25 min. It was a winner. A Cuban pork roast!

[navlys]

I had leftover beef tenderloin and leftover pasta salad so I made a beef salad with greens and cucumber and ..,,other stuff. Good.

[navlys]

Sounds good. Will try.

[navlys]

I made saltimboca with Purdue thin sliced chicken breasts. Total failure. Never know how long to cook those thin breasts. Should have used my thermometer.

[navlys]

Well if you call reducing TJ’s soup and serving it with tuna melts “ cooking “ then this is what
I am cooking.

[Author]

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