I don't eat hardly any meat but just gotta like this one
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- Thread starter Smigo
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OMG I could definitely eat that
This looks tastey too
f1r3b1rd
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Simple night here…
Homemade Mac N cheese using cellentani pasta, pepper jack and white cheddar
With some “boneless Buffalo wings”
too busy looking forward to tomorrow when we go back to basics with an antipasto salad using a homemade roasted garlic vinaigrette
Homemade Mac N cheese using cellentani pasta, pepper jack and white cheddar
With some “boneless Buffalo wings”
too busy looking forward to tomorrow when we go back to basics with an antipasto salad using a homemade roasted garlic vinaigrette
f1r3b1rd
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Street Food Night!
Sausage and Peppers
This is another one of those things that I really haven’t eaten or cooked much before I moved up north. I prefer this with a very spicy Italian sausage; however, any sausage really works with this. Just ensure that you are using fresh deli sausage not the smoked kind by the hotdogs.
I hadn’t really thought of sausage and peppers as street food before; but, come to find out it is commonly considered as such.
Essentially to make this one pot dish, you’ll make the sausage first, then remove them from the skillet and add in the vegetable topping, make the sauce and then add the sausage back in. Altogether this should only take between 15 and 20 minutes to cook.
For the sausage and peppers I use:
1 whole onion julienne
1/2 a green bell pepper julienne
1/2 a red bell pepper julienne
2 jalapeños- julienne
3 green onions chopped
3 toes garlic
1/2 cup of white wine
1/2 cup of chicken stock
1.5 tablespoon of tomato paste
For the sausage, I always stick with the hottest Italian sausage I can find for my wife and I. For the kids I get the sweet Italian. I’m this department it’s always dined choice, so you do you.
For the bun, I try to use a steak hoagie roll so that I have plenty of space for vegetables and provolone cheese.
To cook this, you’ll simply get your skillet nice and hot, add in some oil or bacon fat; then drop in the sausage and let them cook until they are almost done.
When they are not quite done yet, remove them and add in the sausage, onion and peppers. Drop in the white wine to deglaze the pan and let it reduce while the onion and peppers cook. When the wine is reduced to almost nothing add in the garlic, tomato paste and chicken stock. Stir everything together and add the sausage back in. Turn up the heat and let the liquid reduce. By the time the liquid is reduced the sausage should be done.
Now it’s time to assemble, add the condiments of your choice, provolone cheese, sausage, peppers and enjoy!
I have shamed my people by using Hellman’s instead of Blue Plate. My wife is all about the Hellman’s, we can see who won the great Mayo debate in my house.
Sausage and Peppers
This is another one of those things that I really haven’t eaten or cooked much before I moved up north. I prefer this with a very spicy Italian sausage; however, any sausage really works with this. Just ensure that you are using fresh deli sausage not the smoked kind by the hotdogs.
I hadn’t really thought of sausage and peppers as street food before; but, come to find out it is commonly considered as such.
Essentially to make this one pot dish, you’ll make the sausage first, then remove them from the skillet and add in the vegetable topping, make the sauce and then add the sausage back in. Altogether this should only take between 15 and 20 minutes to cook.
For the sausage and peppers I use:
1 whole onion julienne
1/2 a green bell pepper julienne
1/2 a red bell pepper julienne
2 jalapeños- julienne
3 green onions chopped
3 toes garlic
1/2 cup of white wine
1/2 cup of chicken stock
1.5 tablespoon of tomato paste
For the sausage, I always stick with the hottest Italian sausage I can find for my wife and I. For the kids I get the sweet Italian. I’m this department it’s always dined choice, so you do you.
For the bun, I try to use a steak hoagie roll so that I have plenty of space for vegetables and provolone cheese.
To cook this, you’ll simply get your skillet nice and hot, add in some oil or bacon fat; then drop in the sausage and let them cook until they are almost done.
When they are not quite done yet, remove them and add in the sausage, onion and peppers. Drop in the white wine to deglaze the pan and let it reduce while the onion and peppers cook. When the wine is reduced to almost nothing add in the garlic, tomato paste and chicken stock. Stir everything together and add the sausage back in. Turn up the heat and let the liquid reduce. By the time the liquid is reduced the sausage should be done.
Now it’s time to assemble, add the condiments of your choice, provolone cheese, sausage, peppers and enjoy!
I have shamed my people by using Hellman’s instead of Blue Plate. My wife is all about the Hellman’s, we can see who won the great Mayo debate in my house.
Mmmm....my wife her family is from Calabria. They used to make hot hot sausages and salami. They made it all. We often went and helped. Was a big event. They'd get whole pigs cut it all up and make all the meats even homemade soap out of the fats.
That reminded me of those days seeing that.
Great memories. Her Dad and Grandparents are gone now though, were amazing good people. Times and the rest have changed for the worst unfortunately. Man I used to love those days and the cook ups.
f1r3b1rd
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That had to be awesome! We used to have a Cochon every year with the first hog of the season. We would make our own boudin, hogshead cheese and sausages out of part of it and roast the rest over an open fire. Reckon that’s similar to what y’all would do, in a way.Mmmm....my wife her family is from Calabria. They used to make hot hot sausages and salami. They made it all. We often went and helped. Was a big event. They'd get whole pigs cut it all up and make all the meats even homemade soap out of the fats.
That reminded me of those days seeing that.
Great memories. Her Dad and Grandparents are gone now though, were amazing good people. Times and the rest have changed for the worst unfortunately. Man I used to love those days and the cook ups.
I love how good brings back so many memories.
f1r3b1rd
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Elote!! Mexican Streetcorn!!
This is the most amazing way to eat corn period. I’m fairly upset with myself considering I lived about an hour from the Mexican border in Arizona for 2 years after Katrina; yet, I hadn’t had street corn until I moved to Ohio.
I can’t say how good this stuff is enough. The best part is it’s super simple to make.
All you have to do is grill or boil the corn, baste it with butter, then baste it with mayonnaise and coat it in cotija cheese. After they are coated in the cheese, dust them lightly with chili powder, squirt some fresh lime juice and garnish with cilantro.
For those wondering what corona cheese is; it’s simply a hard crumble cheese similar to feta or Parmigiana. If you can’t find cotija you can use either queso fresco or feta. For the chili powder, I’ve been told ancho chili works best.
Y’all have got to give this one a try! You will thanks for it.
This is the most amazing way to eat corn period. I’m fairly upset with myself considering I lived about an hour from the Mexican border in Arizona for 2 years after Katrina; yet, I hadn’t had street corn until I moved to Ohio.
I can’t say how good this stuff is enough. The best part is it’s super simple to make.
All you have to do is grill or boil the corn, baste it with butter, then baste it with mayonnaise and coat it in cotija cheese. After they are coated in the cheese, dust them lightly with chili powder, squirt some fresh lime juice and garnish with cilantro.
For those wondering what corona cheese is; it’s simply a hard crumble cheese similar to feta or Parmigiana. If you can’t find cotija you can use either queso fresco or feta. For the chili powder, I’ve been told ancho chili works best.
Y’all have got to give this one a try! You will thanks for it.
Foodgasm!
Not cookin but related
The Care and Feeding of Cast Iron: Cleaning and Seasoning Cast Iron Cookware
The Care and Feeding of Cast Iron: Cleaning and Seasoning Cast Iron Cookware – Mother Earth News
Cast iron pots and pans are the basis of a well-stocked kitchen, and will last a lifetime if you learn the methods for cleaning and seasoning cast iron cookware to maintain the cured surface.
www.motherearthnews.com
f1r3b1rd
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Cheesesteak Sandwiches
I love when I get to play in the kitchen. I had no clue what I was going to make, so I just started digging through the pantry, fridge and freezer and managed to come up with everything I needed to try making cheesesteak sandwiches. I won’t call these Philly cheesesteak; because, I’ve never been to Philly to know what the real thing is supposed to be. However; it’s steak, cheese and a bun; which, appears to fit the definition of a cheesesteak sandwich. I would feel like I’m high-jacking the name to add “Philly” to the name. It would be like someone who has never been to New Orleans, calling a sandwich a PoBoy; when they have never had the opportunity to have a real one.
I have to say; however; these little hogie
rolls full of joy, were a home run.
To make the veggie topping I used:
Half an onion- julienne
A quarter of a green bell pepper- julienne
A quarter of a red bell pepper- julienne
1 large jalapeño- julienne
3 toes garlic
Butter
Bacon fat
For the buns I had some steak rolls that I buttered with a garlic:basil compound butter.
For the steak, I used some shredded or thinly sliced ribeye, with some garlic, pickapeppa and Worcester sauce. Cooked in a cast iron, with butter and bacon fat.
First thing I did was got my pan good and hot, then added some butter, bacon fat and the vegetable other than the garlic.
Once the vegetables were soft with darkening edges I slid them to one side of the pan and added the steak. When the steak started to cook, I added the garlic and worked all of it into one mass.
Once the steak was cooked I topped it with provolone cheese and let the cheese melt.
That’s it! Done! This is an exceptionally fast meal! Once the cheese is cooked, put it on a bun or roll, and add whatever condiments you like.
Dinner served in under 20 minutes.
I love when I get to play in the kitchen. I had no clue what I was going to make, so I just started digging through the pantry, fridge and freezer and managed to come up with everything I needed to try making cheesesteak sandwiches. I won’t call these Philly cheesesteak; because, I’ve never been to Philly to know what the real thing is supposed to be. However; it’s steak, cheese and a bun; which, appears to fit the definition of a cheesesteak sandwich. I would feel like I’m high-jacking the name to add “Philly” to the name. It would be like someone who has never been to New Orleans, calling a sandwich a PoBoy; when they have never had the opportunity to have a real one.
I have to say; however; these little hogie
rolls full of joy, were a home run.
To make the veggie topping I used:
Half an onion- julienne
A quarter of a green bell pepper- julienne
A quarter of a red bell pepper- julienne
1 large jalapeño- julienne
3 toes garlic
Butter
Bacon fat
For the buns I had some steak rolls that I buttered with a garlic:basil compound butter.
For the steak, I used some shredded or thinly sliced ribeye, with some garlic, pickapeppa and Worcester sauce. Cooked in a cast iron, with butter and bacon fat.
- if you have never had pickapeppa sauce, you owe to yourself and your loved ones to try it.
First thing I did was got my pan good and hot, then added some butter, bacon fat and the vegetable other than the garlic.
Once the vegetables were soft with darkening edges I slid them to one side of the pan and added the steak. When the steak started to cook, I added the garlic and worked all of it into one mass.
Once the steak was cooked I topped it with provolone cheese and let the cheese melt.
That’s it! Done! This is an exceptionally fast meal! Once the cheese is cooked, put it on a bun or roll, and add whatever condiments you like.
Dinner served in under 20 minutes.
Marry me.
f1r3b1rd
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Im not cheap.
Well there goes my preconceived ideas of you!
Misses made a Chicken French Lentil, Zucchini pasta dish.
Was wonderful. Had other lentils but I loved these. Were from dry. She soaked them for 2 hours then cooked them for 20 mins before adding them to the tomato sauce which was cooked with garlic, fresh parsley, oregano, thyme and some paprika.
Bellissimo
Was wonderful. Had other lentils but I loved these. Were from dry. She soaked them for 2 hours then cooked them for 20 mins before adding them to the tomato sauce which was cooked with garlic, fresh parsley, oregano, thyme and some paprika.
Bellissimo
f1r3b1rd
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Crispy Breaded and Fried Pork Chops With White Country Gravy Over Garlic Mashed Potato
This is one of those timeless classic meals. It’s relatively quick to make, packed with flavor and always a big hit with people of all ages. This is also one that we didn’t eat much of when I was growing up seafood was far to readily available. However; when I moved to southwest I began eating things like this much more often. I’ve been told that its a “southern classic.” I’m not sure what element makes it southern, though. Then again south Louisiana is, “southern,” by geographical location only. We don’t share the same food culture as the rest of the south, or anyplace else really. In any event, the pig is and will always be a magical food source, and this dish is another way to show that.
To make the gravy is simple and takes all of 5 minutes, no need for those bags of seasonings here, save your money and make something even better.
All you need is equal parts butter and flour, some milk and some salt and pepper.
Melt the butter in the sauce pan, add in the flour ( i do 3 tablespoons each)
You’re making a blonde roux here, just keep working the flour in the butter, until the flour smell goes away, this should take about 2-3 minutes. When you no longer smell the flour, drop in the milk abut half a cup at a time, raise the heat and let it start to simmer. Add milk until you get the consistency you want. Season with salt and pepper.
Keep I mind that with a roux, the liquid will continue to thicken as it heats up. You will get your maximum thickness when it starts to boil, if its to thick or paste like, just add more milk.
For the pork chop: and this works for whatever cut of pork chop you us, I like using thin, center cut chops.
Season the chop with:
SPG
Cayenne
Paprika
Onion powder
Thyme
Be sure to dry the chop before seasoning and massage the seasoning in.
Or the egg wash, mix egg with the same seasoning and some milk
Or the flour:
Season with:
Thyme, cayenne, salt, pepper, onion powder
For the bread crumbs:
Mix 50/50 Italian and panko
Salt, pepper, cayenne, Italian herb mix
Set up a dredging station with the chops, flour, egg wash and bread crumb
Dredge the chops in the flour, then the egg, then the bread crumb and set on the side to dry for about 5-10 minutes.
Drop the chops into 350 degree oil and let fry until they reach an internal temperature of 145-155 F =. Depending on the thickness of you chops this could take between 5 and 7 minute. Please make sure not to overcrowd your frying vessel, because you don’t want the oil temperature to drop to far.
To serve: place a scoop of the mashed potatoes in the middle of the plate with 2 chops on top and cover with the gravy. Garnish with green onion or parsley
This is one of those timeless classic meals. It’s relatively quick to make, packed with flavor and always a big hit with people of all ages. This is also one that we didn’t eat much of when I was growing up seafood was far to readily available. However; when I moved to southwest I began eating things like this much more often. I’ve been told that its a “southern classic.” I’m not sure what element makes it southern, though. Then again south Louisiana is, “southern,” by geographical location only. We don’t share the same food culture as the rest of the south, or anyplace else really. In any event, the pig is and will always be a magical food source, and this dish is another way to show that.
To make the gravy is simple and takes all of 5 minutes, no need for those bags of seasonings here, save your money and make something even better.
All you need is equal parts butter and flour, some milk and some salt and pepper.
Melt the butter in the sauce pan, add in the flour ( i do 3 tablespoons each)
You’re making a blonde roux here, just keep working the flour in the butter, until the flour smell goes away, this should take about 2-3 minutes. When you no longer smell the flour, drop in the milk abut half a cup at a time, raise the heat and let it start to simmer. Add milk until you get the consistency you want. Season with salt and pepper.
Keep I mind that with a roux, the liquid will continue to thicken as it heats up. You will get your maximum thickness when it starts to boil, if its to thick or paste like, just add more milk.
For the pork chop: and this works for whatever cut of pork chop you us, I like using thin, center cut chops.
Season the chop with:
SPG
Cayenne
Paprika
Onion powder
Thyme
Be sure to dry the chop before seasoning and massage the seasoning in.
Or the egg wash, mix egg with the same seasoning and some milk
Or the flour:
Season with:
Thyme, cayenne, salt, pepper, onion powder
For the bread crumbs:
Mix 50/50 Italian and panko
Salt, pepper, cayenne, Italian herb mix
Set up a dredging station with the chops, flour, egg wash and bread crumb
Dredge the chops in the flour, then the egg, then the bread crumb and set on the side to dry for about 5-10 minutes.
Drop the chops into 350 degree oil and let fry until they reach an internal temperature of 145-155 F =. Depending on the thickness of you chops this could take between 5 and 7 minute. Please make sure not to overcrowd your frying vessel, because you don’t want the oil temperature to drop to far.
To serve: place a scoop of the mashed potatoes in the middle of the plate with 2 chops on top and cover with the gravy. Garnish with green onion or parsley
f1r3b1rd
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Yesterday:
Asian Salad with Asian Inspired Pan Seared Pork Chop.
cookingwithlegs.com
I love Asian food. I love cooking eat, the flavors that it offers, and the art that is sometimes involved in creating it. Unfortunately I live about an hour and a half away from the nearest Asian or international market. Because of that I’m forced to use a few shortcuts, and substitutions when cooking Asian food. The downside to that is that I can’t get what i really want, the upside to that is that some dishes tend to come take less time to cook or prepare. In the case of this dish, I’m using a remade Asian salad kit, only I am making my own dressing rather than using whatever was in the kit. I am also adding in great onion and purple cabbage to the kit.
For the salad:
Salad kit take away the dressing add in purple cabbage and green onion
Dressing
3 tablespoons olive oil
1 tablespoon toasted sesame oil
¼ cup rice wine vinegar
3 tablespoons honey
1 tablespoon soy sauce
1 garlic clove,minced
1 tablespoon ginger grated
½ teaspoon salt
½ teaspoon chili flakes or chili paste
For the pork chops, i used center cut chops that are about 1/2 inch thick, but this recipe goes well for chops about an inch thick as well. Simply adjust as needed. The flavors that come out of this dish are simply amazing. If you’re bored with doing the same ole thing with pork chops, give this a try. You only need about an 20 minutes to an hour to marinade the chops. Making this an ideal weeknight meal, that is also affordable.
For the marinade:
1/4 cup soy sauce
1/4 teaspoon white pepper1 teaspoon sesame oil
2 teaspoon honey
1 1/2 teaspoons cornstarch
1/4 teaspoon five spice powder1 tablespoon Shaoxing wine, mirin or chicken stock
When its time to cook, take the chops out of the fridge and let them get to room temp, pat them dry and get your skillet on the heat until it starts to smoke. Add in one or two tablespoons of vegetable oil and sear the chops on both sides. Depending on the thickness it should only take 3-5 minutes per side to sear the steaks.
When the chops are done, its time to plate. Place the salad in the center of the plate, with chop or chops on top it the salad. Garnish with either cilantro or toasted sesame seeds. This makes a beautifully presented, flavorful and affordable weeknight meal.
Asian Salad with Asian Inspired Pan Seared Pork Chop.
Asian Salad with Asian Inspired Pan Seared Pork Chop. – Cooking With Legs
cookingwithlegs.com
I love Asian food. I love cooking eat, the flavors that it offers, and the art that is sometimes involved in creating it. Unfortunately I live about an hour and a half away from the nearest Asian or international market. Because of that I’m forced to use a few shortcuts, and substitutions when cooking Asian food. The downside to that is that I can’t get what i really want, the upside to that is that some dishes tend to come take less time to cook or prepare. In the case of this dish, I’m using a remade Asian salad kit, only I am making my own dressing rather than using whatever was in the kit. I am also adding in great onion and purple cabbage to the kit.
For the salad:
Salad kit take away the dressing add in purple cabbage and green onion
Dressing
3 tablespoons olive oil
1 tablespoon toasted sesame oil
¼ cup rice wine vinegar
3 tablespoons honey
1 tablespoon soy sauce
1 garlic clove,minced
1 tablespoon ginger grated
½ teaspoon salt
½ teaspoon chili flakes or chili paste
For the pork chops, i used center cut chops that are about 1/2 inch thick, but this recipe goes well for chops about an inch thick as well. Simply adjust as needed. The flavors that come out of this dish are simply amazing. If you’re bored with doing the same ole thing with pork chops, give this a try. You only need about an 20 minutes to an hour to marinade the chops. Making this an ideal weeknight meal, that is also affordable.
For the marinade:
1/4 cup soy sauce
1/4 teaspoon white pepper1 teaspoon sesame oil
2 teaspoon honey
1 1/2 teaspoons cornstarch
1/4 teaspoon five spice powder1 tablespoon Shaoxing wine, mirin or chicken stock
When its time to cook, take the chops out of the fridge and let them get to room temp, pat them dry and get your skillet on the heat until it starts to smoke. Add in one or two tablespoons of vegetable oil and sear the chops on both sides. Depending on the thickness it should only take 3-5 minutes per side to sear the steaks.
When the chops are done, its time to plate. Place the salad in the center of the plate, with chop or chops on top it the salad. Garnish with either cilantro or toasted sesame seeds. This makes a beautifully presented, flavorful and affordable weeknight meal.
f1r3b1rd
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Today:
Paneed Chicken with Linguini Pomodoro and Caprese Salad.
cookingwithlegs.com
Growing up I had the best of two great food worlds; on one side was cajun and the other Italian. One could say, I was born to be a food lover. We went from gumbo, red beans and jambalaya to pastas. Oddly; however, I don’t recall these dishes much. I remember paneed chicken and veal; not the pomodoro or Caprese.
Pomodoro and Caprese are the very definition of simple, few ingredients, fresh and bold flavors. While I remember my mom cooking marinara sauce over the course of a full day, Pomodoro can be executed well in 30-45 minutes. It really goes from great to perfect with an hour of simmering. Caprese is just matter of reducing your balsamic vinegar and slicing some cheese, basil and tomato. Most chefs would tell you to reduce your balsamic down to the consistency of a syrup, I prefer mine a little bit looser than that though. With dishes like this that have so few ingredients it’s important to remember to buy quality ingredients. The flavor will really shine through here and change the experience.
For the salad:
Slice tomato
Slice Buffalo mozzarella
Chop basil
Stack the basil and mozzarella on top of the tomato and drizzle some reduced balsamic and good olive oil on top.
For the chicken:
Marinate the chicken for at least 4 hours in a mixture of olive oil, Dijon mustard, red wine vinegar, and season with spg and red chili flake. Whisk the liquid together to make a simple vinaigrette. Butterfly and pound out the chicken flat then put the chicken in a ziplock bag with the marinade.
Onto the sauce:
For the sauce you’ll need:
Half an onion- diced
3-4 toes of garlic minced
2 tablespoons of basil
Plenty of good olive oil
28 oz can of San Marzano diced tomatoes
SPG
Red chili flake
Grated or shredded parm cheese
Option:
Balsamic vinegar
Cook the onion down in some good olive oil until soft and clear, sweat them down don’t let them caramelize. When they are cooked down add the garlic and cook until fragrant. When the garlic becomes fragrant add in the basil, tomato, spg, chili flake and cook down into a simmer. Let simmer 30 minutes and then taste and reseason as needed. Tip: at this point I add in a little balsamic vinegar.
Let simmer another 30 minutes and season as needed until you have the flavor you like.
Cook some linguini and fold the linguini in with the sauce and some parmigiana cheese.
Take the chicken, pat it dry and put it in am egg wash then some Italian bread crumbs and pan fry it in olive oil.
Let it rest for 5 minuted until some and then slice it.
Serve with the pasta first then garnish with basil leaves and parmigiana and place the chicken sliced on top or around the perimeter of the pasta.
This dish is simple to make, with very few ingredients; but it packs a huge flavor punch!
Paneed Chicken with Linguini Pomodoro and Caprese Salad.
Paneed Chicken with Linguini Pomodoro and Caprese Salad – Cooking With Legs
cookingwithlegs.com
Growing up I had the best of two great food worlds; on one side was cajun and the other Italian. One could say, I was born to be a food lover. We went from gumbo, red beans and jambalaya to pastas. Oddly; however, I don’t recall these dishes much. I remember paneed chicken and veal; not the pomodoro or Caprese.
Pomodoro and Caprese are the very definition of simple, few ingredients, fresh and bold flavors. While I remember my mom cooking marinara sauce over the course of a full day, Pomodoro can be executed well in 30-45 minutes. It really goes from great to perfect with an hour of simmering. Caprese is just matter of reducing your balsamic vinegar and slicing some cheese, basil and tomato. Most chefs would tell you to reduce your balsamic down to the consistency of a syrup, I prefer mine a little bit looser than that though. With dishes like this that have so few ingredients it’s important to remember to buy quality ingredients. The flavor will really shine through here and change the experience.
For the salad:
Slice tomato
Slice Buffalo mozzarella
Chop basil
Stack the basil and mozzarella on top of the tomato and drizzle some reduced balsamic and good olive oil on top.
For the chicken:
Marinate the chicken for at least 4 hours in a mixture of olive oil, Dijon mustard, red wine vinegar, and season with spg and red chili flake. Whisk the liquid together to make a simple vinaigrette. Butterfly and pound out the chicken flat then put the chicken in a ziplock bag with the marinade.
Onto the sauce:
For the sauce you’ll need:
Half an onion- diced
3-4 toes of garlic minced
2 tablespoons of basil
Plenty of good olive oil
28 oz can of San Marzano diced tomatoes
SPG
Red chili flake
Grated or shredded parm cheese
Option:
Balsamic vinegar
Cook the onion down in some good olive oil until soft and clear, sweat them down don’t let them caramelize. When they are cooked down add the garlic and cook until fragrant. When the garlic becomes fragrant add in the basil, tomato, spg, chili flake and cook down into a simmer. Let simmer 30 minutes and then taste and reseason as needed. Tip: at this point I add in a little balsamic vinegar.
Let simmer another 30 minutes and season as needed until you have the flavor you like.
Cook some linguini and fold the linguini in with the sauce and some parmigiana cheese.
Take the chicken, pat it dry and put it in am egg wash then some Italian bread crumbs and pan fry it in olive oil.
Let it rest for 5 minuted until some and then slice it.
Serve with the pasta first then garnish with basil leaves and parmigiana and place the chicken sliced on top or around the perimeter of the pasta.
This dish is simple to make, with very few ingredients; but it packs a huge flavor punch!
Chilly winter here now. Gale force winds, rain and wanted comfort food for tea, your dinner. Was shopping and saw some nice chunky beef pies, nearly got them but decided to make my own so got some lovely blade steak, mushrooms, onions, garlic and potatoes to do it. Seasoned with parsely, oregano, mild curry powder, Worcestershire sauce and Veggie salt.
Slow cooked for 3 hours then thickened.
Into the puff pastry.
Served with puff pastry Parmesan thingo's
And sauce, you aint Assie without sauce on your pie.
My misses liked it so happy wife happy life.
Slow cooked for 3 hours then thickened.
Into the puff pastry.
Served with puff pastry Parmesan thingo's
And sauce, you aint Assie without sauce on your pie.
My misses liked it so happy wife happy life.
f1r3b1rd
https://cookingwithlegs.com/
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That looks amazing!Chilly winter here now. Gale force winds, rain and wanted comfort food for tea, your dinner. Was shopping and saw some nice chunky beef pies, nearly got them but decided to make my own so got some lovely blade steak, mushrooms, onions, garlic and potatoes to do it. Seasoned with parsely, oregano, mild curry powder, Worcestershire sauce and Veggie salt.
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Slow cooked for 3 hours then thickened.
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Into the puff pastry.
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Served with puff pastry Parmesan thingo's
And sauce, you aint Assie without sauce on your pie.
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My misses liked it so happy wife happy life.
I have issues about 70 to 80 % of the time. It becomes more so the longer the page in the thread gets and the more info it contains. The more pictures and especially vidoes it has on the page the more issues I get.I don't why but every pic I have put on HERE today has double printed
Hi. Out of interest how much did all that lamb cost? Here thats about 80 bucks worth.
It only happens on this forum, everywhere else i post it doesn't do it
They came to about $35 bucks, if you wanted the little Baby Rib Lamb Chops they were $29.99 a Pound~! Said screw that~!
And the Tastiest in my opinion~!
