Hey Grandpa, What's for Supper? Part 2

[chicknmania]

Johnny Marzetti and 10 egg pound cake with whipped cream, strawberries, blueberries, peaches, kiwi Oh, also salad.

 

[TipsyDog]

BLT's. I have a TON of tomatoes!

 

[Backyard Buddies]

Burgers, corn on the cob, baked beans. The 'maters on the burgers were the Mortgage Lifters from the garden. Yummy!

 

[chickabator]

lasagana garlic bread and a tossed salad

 

[bigzio]

Wisconsin is always fish frys on Friday....used the outside cooker for catfish from the mississippi, and home grown yucon Gold potato frys, all fryed to a golden perfection....Ice cold beer for wash....heaven in the badger state.

~ bigzio

 

[BettyR]

This is one of my favorite ways to cook a chicken. I like to serve it with large shell pasta with Alfredo sauce and English peas.
Classic Chicken Under a Brick
http://www.post-gazette.com/food/20011014brick2p2.asp

3 1/2- to 4-pound frying chicken, backbone removed and spread flat (see instructions)
2 bricks, foil-wrapped (or other weights)

1/3 cup olive oil, plus 2 tablespoons to film skillet
1 cup mixed chopped herbs, including rosemary or sage, in any combination of parsley, thyme, basil, mint, chervil or oregano
1-teaspoon kosher salt
1 large, 2 small cloves garlic, or to taste
1 teaspoon dried red pepper, or to taste
Garnish: Herb sprigs and 1 lemon, cut in 6 wedges

Remove neck and giblets from chicken; reserve for another use or discard. Pull off and discard any lumps of fat. With poultry shears, cut along both sides of backbone, cutting back completely in two. Save backbone for stockpot. Rinse chicken and pat dry. Pull open and set skin side up on a flat surface; press breastbone with your hand to flatten.

(I like to remove the breastbone with my kitchen shears.)

Chop garlic. Sprinkle coarse salt on top. With tines of a fork, crush garlic thoroughly into the salt. Stir garlic paste into 1/3-cup olive oil in a baking dish large enough to hold chicken flat. Add dried red pepper. Coat chicken all over; pat the mixed chopped herbs onto chicken thickly. Return chicken to container and refrigerate an hour or up to a day.

Using two tablespoons of oil, lightly coat the bottom of a heavy skillet measuring 9 or 10 inches across the cooking surface.

Heat the oil and put the chicken in, skin-side down. Weight with 2 bricks or another heavy skillet loaded with heavy items, at least 10 pounds in all. Cook on medium-low heat for 20 minutes.

Scraping with a spatula turned upside down, loosen chicken and lift to check color. If not deeply browned, turn up heat a bit and cook 5 minutes more. Scrape again to loosen. Turn the chicken, using a large spatula and your other hand protected with paper towels. Weight again and cook 20 minutes. Test for doneness using an instant-read thermometer inserted into the thickest part of the thigh -- it should read 160 degrees to 165 degrees -- or make a small incision in the thigh with a sharp paring knife. If juice runs clear, chicken is done. Garnish with lemon wedges and sprigs of herbs.

Chef's trick: Cook skin-side-down to a golden turn 20 minutes in the skillet or on a grill, then transfer skin-side-up, to a 400-degree oven. Check for doneness after 10 minutes. This can save the day when charcoal briquettes poop out on you prematurely.

Serves 4-6.

Virginia Phillips

 

[Raiquee]

We had Quesadillas for dinner! Stuffed with chipolte chicken, purple onion, cilantro, pabolano and cheeese. Served with refried beans and cheese and a mexican rice. Yum Yum Yum! Good easy left overs too!

 

[bkreugar]

I'm the first to post for saturday?? We are having t bones new potatoes and corn on the cob.

 

[BettyR]

Beef stew with biscuits

 

[TipsyDog]

Slow cooker chuck roast over rice and tomato salad.