The "What's for Dinner!?" Thread!!

[geckomama]

well...........actually tonight is bratwurst with kraut and a very timid attempt at sourdough buns.............cooked carrots and celery with clementine oranges............
all was good except maybe the buns/rolls..............baker I am not.........but I am trying to learn

 

[Happy Chooks]

I'm tired of Thanksgiving leftovers. (I stuck the leftover turkey in the freezer for chili or enchiladas later) So tonight we are having a roast, mashed potatoes and not sure on the veggies yet - probably broccoli.

 

[BusyBlonde]

Had to share, because it was soooo easy and DH thought it was one of the best ever. I cook a lot (get a lot of compliments, too) - but this was one that anyone can do, and it's totally gourmet tasting!

4 split chicken breasts, bone-in, skin on.

5 oz cream cheese

1/3-1/2 c. basil pesto (I used store-bought, my basil is dead now)

Preheat oven to 450 degrees F. Mix basil pesto & cream cheese until thoroughly combined. Loosen skin on chicken breasts, but do NOT detach completely! Take 1/4 of cream cheese/basil pesto mix and stuff under chicken skin on breasts, rub to evenly distribute under skin. Cover baking sheet with foil; place stuffed breasts on foil, brush breasts with olive oil, then place in oven 35-40 minutes or until thermometer in breast reads 160 degrees. Let rest for 5 minutes, then serve.

I served it with rice pilaf and corn.

I have made a lot more complicated meals he loved, but very few he's raved this much over!

 

[ChicknThief]

BusyBlonde that sounds so yummy! And simple. I definitely am going to try that sometime soon.

Last night, I tried my hand at making fried chicken from scratch for the first time ever!

It started out great. I got everything ready. Mixed eggs, sour cream, honey dijon, salt, pepper, in a big bowl. Put flour in another bowl, and italian bread crumbs in another bowl.

I had the pot full of hot oil on the stove. I was READY! I coated the chicken in flour, dunked it in the egg mix, and the packed it into the bread crumbs before slowly lowering it into the oil..... and thennn....

DISASTER.

The chicken instantly, and I do mean instantly turned black, the whole kitchen filled with smoke, and the smell of burning mustard was overpowering. I pull the chicken out and glare at the pot. I measure the temperature of the oil again... In the span of just two minutes, my oil had jumped from 350* to almost 500*.

Muttering, (or hollering/cussing a blue streak, depending on who you ask) I turned down the heat on the oil and started inspecting the chicken. Raw on the inside, black on the outside. At first I thought all was lost. But then I noticed that the black parts peeled off really easily, and I decided it was worth another go to peel off the burned bits and try again.

After about 30 minutes of tinkering, I finally had the oil temperature at a steady 350* and was ready for round 2. I floured, egged, and crumbed the chicken, and lowered it once again into the pot.... SUCCESS!!! The breasts slowly turned a lovely golden brown.

After about 10 minutes, I removed the chicken from my makeshift fryer and baked them at 300* for 15 minutes. I served my DELICIOUS home made fried chicken with home made creamy mashed potatoes. It was seriously the best fried chicken I have ever had. You couldn't even tell that one of them had been previously burned. Jamison raved about it and made me promise to make it again, but on a larger scale. He wants me to make it for his parents

Ahhh yes. Victory is mine