Hey Grandpa, What's For Supper?

[Tutter]

Tonight we're having herbed chicken strips, mashed potatoes with homemade gravy, buttered baby carrots, and brussel sprouts.

Strips:

Boneless, skinless breasts of chicken cut into strips, salt, pepper, fresh herbs or Schilling Italian seasoning, garlic granules, sweet paprika, and olive oil.

Put chicken into a pan with olive oil, and sprinkle with each seasoning. Turn on heat and cook, not turning over until well done on the first side, so you don't overcook the spices.

When done, remove from pan. Add 2 cans of chicken broth, or homemade if you have it. Taste, and adjust salt, pepper and herbs, if needed. Add a pinch of sugar.

While heating it, make a slurry with a thickener in a bowl. (It can be starch, like corn starch, flour, or a mix. Whatever you like. Mix with cold liquid, like water, or more broth. Mix with fork well until lump-free.)

When the liquid is hot again, add slurry all at once, then stir, stir stir. (You've probably all made gravy and know how to decide thickness etc.) Cook for a minute or 2, tasting one more time, and add salt, pepper, or a pinch of herbs, if needed.

It's a low fat/low cholesterol version of gravy, but tastes great. You could add a pinch of sage or poultry seasoning, too, if you like.

Serve immediately.

 

[Cheryl]

Miss Prissy, what is the possibility you have a waffle recipe as delicious as your pancake recipe? I would like to make waffles for breakfast tomorrow and have my box of crustez ready....but I figured I'd ask!

 

[Backyard Buddies]

Quote:
Hopefully Miss Prissy will get to you before breakfast time, but since it has been a few hours since your post, I thought I'd step in just in case MissP is busy tomorrow morning. When I use the box mixes, the only difference between the pancake and the waffle mix is that the waffles have a bit less liquid and a bit more oil. Since MissP's pancakes are to die for (my entire family says so!) you could simply tweak her pancake recipe a bit. But, knowing MissP, she probably has a really good waffle recipe, perhaps one where you separate the eggs and whip the whites, folding the mix into the whites at the last minute. That makes such a nice light waffle!

Tutter - That recipe sounds yummy. Thanks!

Dinner tonight was leftovers. We worked all day at the church garden and came home for only a couple of hours so leftovers were just the thing.

 

[cknmom]

I am making pumkin nut waffles for breakfast today.
2C. flour
4t.baking powder
1t. salt
3/4t.cinnamon
1/4t.nutmeg
3 eggs, separated
1 3/4C.milk
1/2C.melted shortening
1/2C. cooked pumpkin puree
3/4C.chopped pecans

Sift dry ing; beat egg yolks. Combine with milk, shortening and pumpkin.
add to dry ing. Beat egg whites until stiff; fold into batter. Pour onto hot waffle iron. Sprinkle each with 3T. pecans.
Makes 4 9" waffles

I can't wait for that wonderful smell!!
Monica

 

[Tutter]

Tonight we're having 2ce baked potatoes with salad. I mix in cheddar cheese, sour cream and chives from the kitchen garden.

Backyard Buddies, I look forward to leftover nights, and plan for them when I cook.

Lizardz, the strawberries here are doing well, too. We have fruit a little later than you do, but they are coming along!

I like homemade hamburgers, too, Amystours!

 

[Backyard Buddies]

Quote:
I have NO idea what that is! 'splain please.

- Grilled chicken breasts that were marinated in fresh lemon and lime juices, a splash of wine vinegar, fresh garlic, brown mustard, brown sugar, salt and pepper. Very yummy!
- Steamed broccoli
- Two Buck Chuck

 

[Yogiman]

2dream wrote:
Boston Butt.

Backyard Buddies wrote:
I have NO idea what that is! 'splain please.
​

A Boston Butt is a cut of pork taken from the pork shoulder. It is nothing more than a pork roast. It is shown and explained on the meat cutting charts. How it got it's name I do not know but that's what it is; a butt.

Dreamy will have to be more careful in telling folks what she eats in the future to prevent rumors from spreading.

 

[Tutter]

I'm looking forward to tonight because I'm making stuffed bell peppers.

It's with tomato sauce, and the filling is basically cooked meat, rice, and sauted onions. Since it's going to remain cool, and is supposed to rain today, I'm pretty sure that I'll have mashed potatoes with it. The vegetable is still in limbo.

Chcknrs, that sounds good. I make that salsa with tacos and burritos, also. I've never had venison tacos!

Thanks, Yogiman, I had no idea what that was, either!

Be careful, Backyard Buddies, I'm not that far. I could be down there by *looking at watch* dinner time, if you keep cooking like that!

That sounds delicious!

 

[Yogiman]

Tutter wrote:
I'm looking forward to tonight because I'm making stuffed bell peppers.

It's with tomato sauce, and the filling is basically cooked meat, rice, and sauted onions.

Food for thought, no pun intended.

For the cooked meat I often substitute with chopped cooked shrimp, lump crab meat and a couple of cans of smoked oysters. I also kick up the onions with chopped bell peppers and celery. I steam my bell peppers slightly before stuffing. That takes the "burp" out of them. Needless to say, seafood stuffed bell peppers are a big hit at Yogi's house.

 

[Tutter]

Food for thought, no pun intended.

For the cooked meat I often substitute with chopped cooked shrimp, lump crab meat and a couple of cans of smoked oysters. I also kick up the onions with chopped bell peppers and celery. I steam my bell peppers slightly before stuffing. That takes the "burp" out of them. Needless to say, seafood stuffed bell peppers are a big hit at Yogi's house.

I have never thought of stuffing them with seafood; that sounds wonderful! We have the best crabs here, I think; dungeness. And I still have celery in the kitchen garden, too....I plant it each year just so that I can use my own celery in my Thanksgiving stuffing.

I make them one of 2 ways:

1 ~ Stuff the raw peppers and stand them up in a pot with the tomato sauce. Cook until the peppers are done.

2 ~ Par cook/steam the peppers first, stuff them, and bake them to finish. For this it looks nice to cut them in half lengthwise, whereas for the former I just cut the tops off and fill that way.

To be honest, I've leaned towards the latter more and more over the years. The pot method was my grandmothers, and mothers, so I still do it, but not often. It's nice to know that they are more digestible when par cooked.

Thanks so much, Yogi! I love stuffed peppers, and cannot wait to try your version!