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On Wednesday I made French Chicken in vinegar. I was going to serve it over what I thought was my spaghetti squash. Ok the squash was orange (clue #1) and then when I cut it in 1/2 it was orange and pretty solid (clue #2). I put the clues together and concluded that I didn't have a spaghetti squash. So I baked it the next day and mashed it with maple syrup and butter and it was yum. I served it with the swordfish that I marinated with my remaining potted herbs. I cooked the swordfish using my grill pan as it was too cold to grill outside.
What a weird coincidence! I was going to look up recipes using spaghetti squash since I bought one at the farmer's market. Anyway why do I buy things with no plan in mind to use it? Did I read something online about spaghetti squash and it just stuck in my craw and urged me to buy the squash when I saw it? I often buy ingredients for recipes that I can no longer locate. I probably have 15 sites where I have saved recipes. Anyway if I find a good spaghetti squash recipe (side dish) I will let you know.
I used to soak my boneless chicken breasts in buttermilk (powdered) and a little garlic powder for several hours or overnight. The buttermilk did something strange to the texture of the chicken. Then I decided 1 or 2 hrs was plenty.
I don't use my slicer everyday but I use it to slice baguettes for crostini, to slice top round steak for terriaki steaks on a skewer and the deli roast beef. It's not an expensive slicer but it does the job.
"The Hungry Mouse" has a recipe for making deli roast beef from an eye of round. I've used this recipe several times and with the use of my electric slicer it comes out great. You have to adjust the timing somewhat depending on the size of your roast.
This week I made pasta with shrimp in a tomato cream sauce and grilled pork cutlets with cilantro peanut pesto. I found the pasta recipe on Epicurious and an almost identical recipe on Cooking Light. Epicurious' recipe called for 1 cup of cream and CL's for 1/2 cup. I should have gone with the whole cup because the dish was a little light on the sauce. It was tasty however. I marinated the pork tenderloin and sliced it in half lengthwise and then grilled it for about 8 minutes and sliced it. The pesto topping with chopped peanuts was good.
Thursday I made baked scallops. I bought frozen sea scallops. I bought frozen bay scallops in the past and they were bitter. Anyway I baked these using a recipe I found on Pinterest and they were dee...licious.
Jozy, I'm glad to see you here. I love your cc recipe. Sending prayers that everything works out.
September 24, 2017 at 6:31 am in reply to: What are You Cooking the Week of September 17, 2017? #9143I made pork bulgogi with sauce purchased from the Korean market. Spicy but tasty. I added onions and mushrooms too.
Ok, this is not baking but whatever . I eat instant oatmeal for breakfast and I discovered that if I crunch one TJ's ginger snap (they have real ginger bits) into my oatmeal along with splenda I'm in heaven. Oh and I add a little coconut milk. HMMMM
I baked "Averie Cooks" blueberry pie squares. They are not for anyone on a diet but they were very good.
I made a frittata with zucchini and feta cheese. I served it with hash browns and fruit salad. Yummy.
I used TJ's rectangular pizza crust squares and the pizza turned out great. I use Pepino's pizza sauce which my husband and I really like. I open the can and use maybe 1/4 cup of sauce. I divide the rest of the sauce into sandwich baggies and put those in a quart freezer bag and freeze.
I made pork tenderloin bulgogi with the jar of bulgogi sauce I purchased at a Korean market. I served it with a vinegary thinly sliced cucumber and apple salad which was the perfect accompaniment since the bulgogi sauce was a bit hot.
145* is the new norm I think for pork.
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