Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
One of the things BF and I have always loved to do is visit, gossip, and drink wine in my kitchen while i am cooking, just wanted to do it one more time.
I think a good-sized Pernil roast will take several hours to cook - maybe 5! Did you want to drink that much wine....?
Oh Kshe-I so feel for you as I am so far from my closest, longest friends. The weekend and first few days will be difficult-but please we are all here with shoulders ready!
Elston as always the perfect words to comfort us. (Hugs)
Well meatloaf is prepped and waiting it's fate, baked potatoes, lite sour cream, corn.
Made brownies for Mr. L who I am nicknaming Mr. Pillsbury as he's gained quite a bit of weight due to the Prednisone and snacking! We just went and bought another (larger) blazer and slax for the rehearsal dinner.
Had an urge for turkey so bought a breast that I'll do this weekend.
I think a good-sized Pernil roast will take several hours to cook - maybe 5! Did you want to drink that much wine....?
honey, the way I feel right now, I might just jump in the wine barrel. I was planning on starting the roast and the rice and beans early, and finish up with tostones, I thought we would hang out for a couple of hours, ya know?
ok, this looks really good..... Pernil (puerto Rican Pork Shoulder) Recipe : Recipezaar
I know there is tomato sauce and vinegar that goes into the pan drippings, and you cook yucca in the drippings.... am starting to get hungry just thinking about this dish, its really good!
honey, the way I feel right now, I might just jump in the wine barrel. I was planning on starting the roast and the rice and beans early, and finish up with tostones, I thought we would hang out for a couple of hours, ya know?
You just made me think back about the episode of "I Love Lucy" where Lucy and Ethel were stomping grapes in the vat...
any hoot I'm not knowing yet what dinner will be...Can't seem to get mentally organized for a real preference. I would forgo chocolate tonight for a coconut cream pie. That seems to be the only craving right now.
ok, this looks really good..... Pernil (puerto Rican Pork Shoulder) Recipe : Recipezaar
I know there is tomato sauce and vinegar that goes into the pan drippings, and you cook yucca in the drippings.... am starting to get hungry just thinking about this dish, its really good!
I want to share something...
When I first started to visit CD I had no idea what reps were. Let alone that they came with points. I thought they were little hellos They brought a little cheer or smile... That is how I like to think of'em. I apprecite the people on here. There is no race for a star or stars at that. Mom I really started comming here for you and I met some really great people
This is what I am making for dinner
230 Calories per serving (about 5 pieces of chicken)Yield: Serves 6 Ingredients
Juice of 3 oranges
1 Tbsp. Dijon mustard
1 Tbsp. honey
2 garlic cloves, finely chopped
1 Tbsp. finely chopped peeled fresh ginger
4 boneless skinless chicken breasts, cut into 1 inch cubes
6 large sprigs of rosemary about 10 to 12 inches long, with half the leaves removed
Instructions
<Preheat a grill or grill pan on medium high heat.
Place the orange juice into a small saucepan and cook over medium heat until the orange juice has the consistency of a very thin syrup. Add the Dijon, honey, garlic, and ginger and continue cooking over medium heat for 2 to 3 minutes. Remove from heat to allow flavors to meld and reserve.
Evenly divide the cubed chicken among the rosemary sprigs and skewer the chicken onto the exposed part of the rosemary sprigs.
Lightly brush the grill with oil and grill chicken for 1 to 2 minutes on each side or until the internal temperature of the chicken reaches 165 degrees F on an instant read thermometer.
Remove skewers from the grill to a serving plate, drizzle with the orange sauce and serve immediately.
Amber that sounds wonderful. Question do you think you could saute the chicken on the stove with rosemary/oil and then pour the sauce over it? I never have any luck cooking kabobs on the grill as they always get burnt or not cooked through?
Thanks for that Amber - I might try that tonight - it looks really interesting
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
. I was planning on starting the roast and the rice and beans early, and finish up with tostones, I thought we would hang out for a couple of hours, ya know?
