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I baked some roasted split chicken breasts smothered in a sour cream mushroom sauce. The dish was almost done when I did a taste test and realized it sorely "needed" something. Stirred in a couple of splashes of cooking Sherry and that just absolutely made the dish.
I had never tried using Sherry in anything until I saw the Pioneer Woman use it in various recipes. Now, I wouldn't be without it. It adds just that "special something" taste element to SO many dishes.
We had this over rice with a mandarin orange/spinach salad with raspberry balsamic vinaigrette.
Lobster meat was $25/pound. New York Times Newburg sauce recipe and Pepperidge Farms pastry shells. Brussels sprouts with oyster sauce. 20 minute meal.
Enjoyed dinner at a neighbor's home earlier: pulled pork sandwiches, cole slaw, oven roasted potatoes and baked beans. Drank Lagunitas IPA. There was also dessert, but I was full and skipped it.
Last edited by chessgeek; 12-09-2018 at 12:41 AM..
Have left over roast so will go back to my growing up days when left over roast meant hash for dinner. I will add the sliced mushrooms, potatoes and make gravy. Then i will say Thanks mom for the idea. With the hash I think roasted veggies will work well.
Probably fajitas with chicken breast. SO put allgredients for his Christmas cookies out. Hint hint! My comment if "we" are baking was countered with "we" will handle the Prosecco for the baker. A tradition my father started. He was useless in the kitchen but a very good cork popper who took good care of kitchen staff especially around the holidays.
Spaghetti with beef & mushroom laden sauce, and something green, maybe salad.
I figure the sauce already counts as a vegetable, it's loaded with tomato and mushrooms, plus minced onion, garlic, carrots, and celery.
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