Hey Grandpa, What's for Supper? Part 2

[Backyard Buddies]

Quote:
Silly man. Tell Jim that the squash won't hurt him.

I love squash soup. Are you still going to make it another day?

 

[Aneesa's Muse]

Imitrex for brunch.. looks like Imitrex for dinner (for me) ...and if it doesn't work again ..dessert will be an injection in the ER. (I'm only here between runs to the bathroom and checking on my chickens... then back to bed ....NEAR the bathroom!)

Dinner sounds good, skand ..so did the squash, though

 

[skand]

Think I will do the squash soup on a night when there are leftovers that Jim remembers are there. That way, him and the girls can have some of both, just to make sure they eat good. The girls eat the squash well, if you dont force the issue.
Is kinda hard to see me as the picky eater in the family, huh? lol
I am.
Aneesa, get that doctor to find something that is causing the migraines already! lol

 

[Queen Scoot]

tonight is pork chops,roasted tater,asparagus and pineapple upside down cake

 

[thechickenchick]

Queen! That sounds fantastic! I have no idea yet. Something with cabbage? I have some I need to use up. However I have to spend all day in town so I need a crockpot idea. I won't be home until just before DH is due home and supper must be ready!

 

[Queen Scoot]

thanks
how about chicken cabbage soup or
stuffed cabbage
cabbage and sasuage?

 

[Redfeathers]

I just made a batch of herb/garlic noodles, they are drying and I'll make cabbage and noodles with sausage for dinner. The bread just came out of the oven too. Good comfort food.

 

[Backyard Buddies]

It's going to be Chinese Chicken Salad here tonight. DS has a band performance tonight so I need something that I can prepare ahead of time. It's one of my kids' favorites.

 

[Redfeathers]

Yum. How do you make your chinese chicken salad?

 

[menageriemama]

French Chicken in a Pot (poulet en cocotte)

This recipe makes an unbelievably tender and juicy bird! However, if it is crispy skin you are after- look elsewhere... Use a large dutch oven for this recipe.

1 whole roasting chicken
2 tsp Kosher salt
1/4 tsp pepper
1 TBS olive oil
1 small onion, chopped medium
1 celery stalk, chopped medium
6 or so garlic cloves, peeled
1 bay leaf
1 sprig fresh rosemary (optional)
1 tsp lemon juice

Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large dutch oven over medium heat until just smoking. Add chicken breast side down; scatter onion, celery, garlic, bay leaf and rosemary around chicken. Cook until breast is lightly browned, about 5 min.

Using a wooden spoon inserted into the cavity of the bird, flip chicken breast side up and cook until chicken and veg are well browned, 6-8 min. Remove dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant read thermometer reads 160 degrees when inserted in the breast, and 175 when inserted in the thigh (80-110 min approx).

Transfer chicken to carving board, tent with foil and rest for 20 min. Meanwhile, strain chicken juices from pot through a fine-mesh strainer (discarding solids, also skim fat if you wish) into a saucepan and set over low heat. Carve the bird and add any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve!