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Since EVERYTHING is packed for our move......I guess it will be Little Ceasur's take home pizza. (Moving van arrives this morning.) I played hooky from work yesterday because I freaked out when I saw that we weren't making the progress we should have with packing...now I think we are ready...may stay in a hotel tomorrow night.If you don't hear from me in 2 weeks or so............................I'll be back.
Isn't that always how it goes? I know I never get anything done until I'm under the gun! Good luck with the move.
Location: Lots of sun and palm trees with occasional hurricane :)
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Quote:
Originally Posted by LaceyEx
Hi VP-wondering where you been. I'm doing boneless breasts-so why not dip them in beaten egg, roll in crushed Durkee onions rings and bake at 400 for 20-25 min.
LOLLL... Thanks Lacey.
I don't have the Durkee onion rings but I do have Onion Soup mix. Would that work? This is for those skinless, boneless thighs so it's easy and should cook quickly right?
Do I need to add any salt, pepper, garlic, any of that stuff?
I'd love to get some clams and lobster from Elston as side dishes.... Oysters? Nahhhh. I'll take double the clams. Thanks Elston!
Location: Moved to town. Miss 'my' woods and critters.
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Chicken meals sound very good. Thank you vp and Lacey. Will have to try the onion rings next time. This evening will have roasted Venison tenderloin. Both sons are hunters and we do enjoy venison very much. Broccoli and cauliflower salad that DIL makes. Of course her sweet tea. Biscuits, gravy. Sweet corn. Dessert will be any left over birthday cake, ice cream and maybe Sweet Potato Pie. Still the 8 of us for a few more days!!! Like others, I will miss my company very much.
I am thinking tonight we will be getting submarine sandwiches. It's hot here and I'm so tired after only getting a few hours sleep last night. I know I haven't cooked in the last two weeks, thanks to my daughter being here and doing all the cooking but I am so not in the mood for cooking right now. Tomorrow night!
Molochai, best of luck and prayers on your surgery.
M-have a safe move
I have chicken cutlets defrosting in the fridge also, but we have a mix of leftovers from the last few days, so I am going to warm up the pork chops, beef etc. with veggies and a salad and keep the chicken for tomorrow or the next day.
Happy eating everyone.
We had the most tender, medium rare eye round ever last night. Found this recipe quite by accident. Sounded crazy, but after reading almost 20 reviews decided it was worth a try. 3 3/4 lb eye round, fat side up on a rack, put oo s & p on it. Preheat oven to 500 degrees. When you put the meat in the oven immediately reduce the heat to 475. Cook 7 mins. per lb (28 mins) shut the oven off. DO NOT open the oven door for 2 1/2 hrs.
DH sliced it paper thin, with gravy, riced mashed potatoes and corn. It was unbelievably delicious.
Last edited by kelsie; 06-24-2008 at 12:04 PM..
Reason: incorrect temp
Molochai, best of luck and prayers on your surgery.
M-have a safe move
I have chicken cutlets defrosting in the fridge also, but we have a mix of leftovers from the last few days, so I am going to warm up the pork chops, beef etc. with veggies and a salad and keep the chicken for tomorrow or the next day.
Happy eating everyone.
We had the most tender, medium rare eye round ever last night. Found this recipe quite by accident. Sounded crazy, but after reading almost 20 reviews decided it was worth a try. 3 3/4 lb eye round, fat side up on a rack, put oo s & p on it. Preheat oven to 500 degrees. When you put the meat in the oven immediately reduce the heat to 475. Cook 7 mins. per lb (28 mins) shut the oven off. DO NOT open the oven door for 2 1/2 hrs.
DH sliced it paper thin, with gravy, riced mashed potatoes and corn. It was unbelievably delicious.
That is so interesting! How much oo do you use? Does it come out super well done? I just may have to give it a try. Trouble is we like our beef somewhat rare. But hey, if you say it's so good I just might do it anyhow! Thanks!
Cyn, I just rubbed oo on my hands and put it all over the roast. I also stuck 3 garlic cloves into the top and sides of the roast.
Our roast came out medium rare, if you like yours very rare I would take it out of the oven after 2 hours. Super moist and delicious. It is the weirdest recipe I have ever tried, but it worked. Remember do not open the oven. A $10.00 piece of meat and plenty of leftovers.
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