What are you MAKING today?

Oh no, not lame at all, I was thinking a sort of fried potato or other veggie. I think this would be a tasty dinner, and with the fish, yumm!!

 

Guys, I just reread this thread, the ONLY lame plating I know of is when you drop the plate on the floor, it breaks and food is everywhere....
I figure you are going to eat it, not display it at the "Louvre"!

 

Looks like fish to me, very similar dinner being russian orthdox myself.

 

Snowed like a mofo here this morning. Both kids jobs closed (daughter is a first grade teacher and my son works for Northwell health). Put up a pot of gravy and meatballs. Probably make a baked ziti for dinner.

 

It didn't get out of the 30's here today which is pretty freaking cold for us. I made chili.

Oh, two nights ago I made ham and potato soup.

 

Fish isn't meat?

 

Not according to the church.

 

You know, if this country ever got into a world war over eating Down home cooking with damn good eats, we'd kick the holy Hell out of all of em.

 

Collards, cause 'tis the season

 

Dinner

 

its a little chili today.

 

Whipped up another pot of Pork Belly, Yummy...

Then ran out to new Sushi place got some rice and my new FAV roll, shrimp, crab, wrapped in Avocado. Made some Goyza, Dems GOOD EATS!!

 

Well, Superbowl Sunday, I want pizza, good luck ordering from those crappy takeout places... so screw it, glad I make my own anyway, and it's much better than "those other guys"!
I made a batch of dough this morning, proofed it for about 5 hours, rolled it out, I like Mazzettis Pizza Sauce, sliced tomato all over, then the wife wants olives and oregano on her half, while I went with the Pork Belly I made the other day on my half.... Geeze that's good stuff!

add a scad of Mozzarella cheese, yummy...

I have a nice pizza stone in a 450° oven, bake it for about 10 minutes until the cheese is nice and bubbly, viola.....

Once again, DEMS GOOD EATS!!

 

I made Baked Caprese Chicken tonight.

 

That is just beautiful, I can only imagine how good it tasted..

 

Recipe please.

 

Thank you - it was delicious.

Here you go:

Baked Caprese Chicken (from thishealthytable.com)

2 pounds boneless, skinless chicken breasts
3 tablespoons pesto
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
2 tablespoons olive oil
2 cups cherry tomatoes
8 ounces small mozzarella balls
1 tablespoon balsamic glaze
1/4 cup chopped fresh basil leaves

Preheat oven to 400 degrees F.

Lay chicken on a flat surface and cut a slit on the side 3/4 of the way through the chicken breast, but not all the way through.

Spoon the pesto evenly across the inside of the chicken breasts. Spread it till it covers up to the edges of the chicken breast. Close the chicken breasts.

Season the outside of the chicken breasts with kosher salt, oregano, garlic powder, onion powder, black pepper, and thyme.

Heat the 2 tablespoons of olive oil in a cast-iron skillet or other oven-safe large frying pan over medium-high heat.

Add the chicken breasts and sauté for 4 minutes on each side till golden brown.

Add the cherry tomatoes and mozzarella balls to the skillet.

Place the skillet in the oven for 12 to 13 minutes or until a meat thermometer reads an internal temperature of 165 degrees F in the thickest place on each chicken breast.

Remove the chicken from the oven and top with balsamic glaze and fresh basil.

 

A family favorite, Italian Chicken Noodle Soup. I may have posted this before... I probably should have added a little extra broth because I doubled the noodles and carrots. But it was soooo good.

 

American Goulash tonight.

 

I probably posted this before but I made Beef Lo Mein. The grocery store didn't have any Lo Mein noodles so I had to rehydrate some Chow Mein noodles.

 

I also made a Chocolate Chip Skillet Cookie with white chocolate and milk chocolate chips. Possibly my new favorite cookie.

 

I forgot to include the recipe for the cookie. It's really good and really easy to make. I ignored the "not commercial chips" instructions (I think they were talking about the "white chocolate" and used a whole bag of Guittard Milk Chocolate Chips and about a 1/3 bag of Guittard White Chocolate Chips. You can't go wrong with Guittard.

Recipe is from SeriousEats.com

Chocolate Chip Skillet Cookie
8 ounces unsalted butter (2 sticks; 225g), soft but cool, about 65°F (18°C), plus more for greasing skillet
4 1/2 ounces white sugar (2/3 cup; 125g)
8 ounces light brown sugar (1 cup, gently packed; 225g)
1 ounce malted milk powder (about 1/4 cup; 25g); see note
1/2 ounce vanilla extract (1 tablespoon; 15g)
2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon grated nutmeg
1 large egg (about 1 3/4 ounces; 50g), straight from the fridge
12 1/2 ounces all-purpose flour, such as Gold Medal (2 3/4 cups, spooned; 355g)
12 ounces assorted dark, milk, or white chocolate (not commercial chips), roughly chopped (about 2 cups; 340g)

Adjust oven rack to middle position and preheat to 400°F (200°C). Combine butter, white sugar, brown sugar, malted milk powder, vanilla, salt, baking soda, baking powder, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low and add flour all at once, followed by chopped chocolate, then mix to form a stiff dough.

Generously butter a 10-inch cast iron skillet, then fill with cookie dough and press into an even layer. Bake until puffed and golden brown, about 20-25 minutes. Cool until crumb is set, about 45 minutes, before serving. Enjoy warm or cover with foil and store up to 3 days at room temperature.

 

I really don't think I'll go back to making normal cookies ever again. This one was AWESOME.

 

Sourdough bread. Will be out of the oven in about 30 minutes.

 

My daughter made cookies last night. For a recipe that made about 16 cookies, it used two sticks of butter. Most of the butter was browned in a skillet first - it made some really fucking good cookies.

 

Damn, I just realized that I only used one stick of butter for the cookies. I glossed over and read 8 tbs instead of 8 oz. Still came out amazing.

I've learned that "brown butter" anything is usually awesome.

 

Forgot to post this last night...

 

Looks amazing

 

Now you're just being mean! BREAD!!!!!!