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  1. #3021
    Senior Member prplchknz's Avatar
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    Quote Originally Posted by Abcdenfp View Post
    so I didnt get to take photos because it really went so fast, my aunt and her husband and my girlfriend who was over for nail night ate the entire thing!! Recipe is super simple

    sauce
    1/2 pint heavy cream
    butter
    2 tablespoon flour
    juice of 2 lemons
    fresh cracked black pepper

    reserve 1/2 cup heavy cream for tossing


    melt butter and whisk in slowly flour until incorporated, once fully incorporated add lemon juice mix until fragrant (add dried parsley if you have) slowly add heavy cream until nice and smooth. turn off heat

    Chicken marinade
    1/2 lemon
    olive oil
    Cajun seasoning

    marinate for 1-2 hours

    grill or pan fry , let rest and then slice


    Pasta

    cook type of pasta desired to recommended time

    toss pasta sauce and chicken in a pan together with reserved 1/2 heavy cream and add desired amount of cracked black pepper

    serve
    what kind of chicken, because i might have everything for this
    In no likes experiment.

    that is all

    i dunno what else to say so :hi:

  2. #3022
    Terpsichore Abcdenfp's Avatar
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    Quote Originally Posted by prplchknz View Post
    what kind of chicken, because i might have everything for this
    you can really use any kind!

    I have done it with both chicken breast and airline chicken breast ( drum on)

    the lemon and olive oil mixture really tenderizes the chicken.
    "I have spoken."

  3. #3023
    Senior Member prplchknz's Avatar
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    Quote Originally Posted by Abcdenfp View Post
    you can really use any kind!

    I have done it with both chicken breast and airline chicken breast ( drum on)

    the lemon and olive oil mixture really tenderizes the chicken.
    oh good because i have a family pack of chicken tenderloins in the freezer and be nice to use those up
    In no likes experiment.

    that is all

    i dunno what else to say so :hi:

  4. #3024
    Terpsichore Abcdenfp's Avatar
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    Quote Originally Posted by prplchknz View Post
    oh good because i have a family pack of chicken tenderloins in the freezer and be nice to use those up
    that will be perfect , just remember to cook them separate from the sauce alot of people make the mistake of trying to encorporate it in the sauce cooking or drop them in the prepared sauce raw . it gets tossed in cooked with the pasta.
    "I have spoken."
    Likes prplchknz, The Cat liked this post

  5. #3025
    Guardian of Ga'Hoole Julius_Van_Der_Beak's Avatar
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    Panko "fried" chicken (really shake and bake, basically, except I broiled which was a mistake, I think. Should have baked). It was so good... perfectly juicy like the best fried chicken.

    Also psuedo-elotes. Just used the mix from trader joe's, sour cream, and frozen corn.
    A path is made by walking on it.

    -Zhuangzi



  6. #3026
    All Good Things... The Cat's Avatar
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    roasting a golden potato; a videlia onion, and an heirloom tomato
    I am the Cat who walks by themself; and all places are alike to me...

    For the cat is cryptic,
    and close to strange things which men cannot see.
    They are the soul of antique Aegyptus,
    and bearer of tales from forgotten cities in Meroë and Ophir.
    They are the kin of the jungle’s lords,
    and heir to the secrets of hoary and sinister Africa.
    The Sphinx is their cousin, and they speak her language;
    but they are more ancient than the Sphinx,
    and remember that which she hath forgotten...


  7. #3027
    Euthymic Solitude тень's Avatar
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    I invented something. 2 zucchini cut into half moons, 3 bacon slices cut into small peices, a shallot chopped, about 10 heirloom cherry tomatos cut into halfs, and 3 garlic cloves minced. Fried in olive oil, then add salt, peppercorns grinded roughly, and grated ginger.

    Light taste, and pretty healthy.
    The strongest ones bleed in silence.
    Have no one applauding their growth.
    Have no one watching their healing process.
    They bloom in silence.

  8. #3028
    All Good Things... The Cat's Avatar
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    baking a sweet potato in the oven ^_^ probably use some left over roasted garlic and some ghee to make some garlic toast...
    I am the Cat who walks by themself; and all places are alike to me...

    For the cat is cryptic,
    and close to strange things which men cannot see.
    They are the soul of antique Aegyptus,
    and bearer of tales from forgotten cities in Meroë and Ophir.
    They are the kin of the jungle’s lords,
    and heir to the secrets of hoary and sinister Africa.
    The Sphinx is their cousin, and they speak her language;
    but they are more ancient than the Sphinx,
    and remember that which she hath forgotten...


  9. #3029
    All Good Things... The Cat's Avatar
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    cooking is so relaxing. Today I roasted a potato; then double roasted the skin while roasting a clove of elephant garlic; then i made some vegetarian jalapeno poppers with two thai chilli peppers in the filling, topped with shredded cheddar and cornbread crumbs; and a japanese sweet potato. making a pesto pasta salad with marinated grape tomatoes for tomorrow. also about to make some garlic bread out of some wheat hoagie rolls and the garlic i roasted with some ghee...need to get some feta crumbles and soy sauce tomorrow...
    I am the Cat who walks by themself; and all places are alike to me...

    For the cat is cryptic,
    and close to strange things which men cannot see.
    They are the soul of antique Aegyptus,
    and bearer of tales from forgotten cities in Meroë and Ophir.
    They are the kin of the jungle’s lords,
    and heir to the secrets of hoary and sinister Africa.
    The Sphinx is their cousin, and they speak her language;
    but they are more ancient than the Sphinx,
    and remember that which she hath forgotten...

    Likes Hermit of the Forest liked this post

  10. #3030
    Lights in the distance Coriolis's Avatar
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    I suppose this isn't strictly baking/cooking, but I set up 3 jars of strawberry rhubarb vodka. I recently opened the one I made last summer, and it was amazingly good. I threw it together at the time as an experiment, not expecting much, but now I will make some every year when the rhubarb comes in season. The fruits removed after "steeping" for nearly a year are good in baked items, so I will be baking after all, with those tomorrow.
    May you one day find the joy that you can't name for fear of breaking your own heart.
    Likes Hermit of the Forest liked this post

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