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Going out with friends and kids to a local neapolitan pizza joint. And it's byo, so I have a few good bottles lined up. Vajra Dolcetto D'Alba and our favorite Chianti Classico Riserva from Monsanto.
Wine makes everything taste better, does it not? Enjoy!
Back at home after 10 days of traveling, and love to be back in the kitchen. Quick dinner of sautéed chicken breast and oven roasted veggies. Simple and good. We have smartened up and realize that one chicken breast, split in half is plenty for two people. I think chicken breasts have gotten too big lately.
A steak on the grill soon with a side of mushrooms cut thick with some evoo, s/p, garlic and a hint of parsley. I cook the mushrooms in a covered pan on the grill while cooking the steak. They don't take long as i don't want em soft.
And wine is always good and wish i had a nice merlot on hand tonight but don't ..
Back at home after 10 days of traveling, and love to be back in the kitchen. Quick dinner of sautéed chicken breast and oven roasted veggies. Simple and good. We have smartened up and realize that one chicken breast, split in half is plenty for two people. I think chicken breasts have gotten too big lately.
I think you are right. I cooked two of the halves (bought them that way) for chicken alfredo made with a pound of ziti and it was way too much meat. The dogs were happy I over cooked though!
Chuck roast, roasted potatoes, roasted sweet potatoes and a cucumber, tomato, and sweet onion salad. First time I ever made a chuck roast...it (in my opinion) was not very good at all, I found it to be stringy and tough.
If anyone has any experience and success with this cut...I'm all ears!
I'd love to have the country ribs in the crockpot recipe, and the mustard onion jam. Sounds delish.
I seasoned well with S&P, browned well, threw them in the crockpot, put about a half cup of water in the pan and deglazed it and put that in the crockpot and stuck the lid on it, on low, until it was fallling off the bone tender.
The mustard onion jam, I thinly sliced a very large yellow onion, sauteed that in a little olive oil with a pinch of salt on medium (in a non-stick ceramic pan) until it was soft and a bit golden, added a big pinch of baking soda and kept cooking that until it was a bright yellow mush, added spicy brown mustard until it tasted good. A very easy recipe to double/triple/whatever.
Chuck roast, roasted potatoes, roasted sweet potatoes and a cucumber, tomato, and sweet onion salad. First time I ever made a chuck roast...it (in my opinion) was not very good at all, I found it to be stringy and tough.
If anyone has any experience and success with this cut...I'm all ears!
Buen provecho kids!
Chuck roast is a pot roast -- it needs a long, low and slow in liquid braise. Think of it as one-piece stew.
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For me that is a perfect meal. I love, love, love all things cabbage.
