Thank You-My Sunday Dinner Was Pretty Good!!

[+ Truereview]

OK Trudy, cancel my dinner invitation. No fish for this gurl, especially raw.. "I don't Do fish" !

Damn! There goes our herring sampling trip to the Netherlands . And I had the perfect outfit for it!

http://honestcooking.com/wp-content/uploads/2012/06/NewHerring1HC.jpg

[jjkrkwood]

Damn! There goes our herring sampling trip to the Netherlands . And I had the perfect outfit for it!

http://honestcooking.com/wp-content/uploads/2012/06/NewHerring1HC.jpg

 

 

Ewwww, Summer gingham is revolting !

 

http://www.newnownext.com/wp-content/uploads/2014/10/jinkx41.gif

[Epigonos]

Hey Mike being from California I tend to stick with wines from home. That included this sauv blanc as well. I also venture into drinking wines from Australia, Chile and occasionally Argentina.

[+ Truereview]

Hey Mike being from California I tend to stick with wines from home. That included this sauv blanc as well. I also venture into drinking wines from Australia, Chile and occasionally Argentina.

Despite Argentina being my home country, I must admit Chile and Australia surpass our Sauv Blanc. If you decide to try other Argentinian wines, I recommend you try something from the Arbizu family. They've been in the business for over a century and their Luigi Bosca is magnifico. Cheers!

[jjkrkwood]

Despite Argentina being my home country, I must admit Chile and Australia surpass our Sauv Blanc. If you decide to try other Argentinian wines, I recommend you try something from the Arbizu family. They've been in the business for over a century and their Luigi Bosca is magnifico. Cheers!

 

 

 

This is All I drink..... And see the Proof... SHALOM !

 

http://nosheteria.com/uploaded_images/manischewitz.jpg

[+ Truereview]

That's a good grip, gurl...next time, open your mouth...that should help.

[jjkrkwood]

That's a good grip, gurl...next time, open your mouth...that should help.

 

 

I often get confused with the Alzheimers, since I also sometimes remember liking giving "handies" .

[mike carey]

I'm an Australian, but if you're looking for sauvignons blancs I would say go New Zealand!

[+ deej]

Hey Mike being from California I tend to stick with wines from home. That included this sauv blanc as well. I also venture into drinking wines from Australia, Chile and occasionally Argentina.

 

I tend to go with wines from Costco.

 

Seriously, Kirkland-branded wines are WAY better than two-buck Chuck. They carry a Malbec (from Argentina) and a Cab Sav (from CA) that are really quite presentable for an everyday table wine. (For a special occasion, I'll go more upscale. But not for everyday.)

[jjkrkwood]

You are ALL so fucking pretentious. Aint nuthin wrong with a good ole Wine box.....

 

http://cdn.foodbeast.com/content/uploads/2015/01/boxed-wine.jpg

[jjkrkwood]

However, if I ever were to indulge in a pricey wine, this would probably be it ?

 

[jjkrkwood]

Pour me an Ass ( I mean a glass)

 

[MikeBiDude]

 

 

So I had some leftover chili I had made Friday. Adding to that I scrambled three eggs and sautéed some white mushrooms and some pearl tomatoes. I warmed up the wheat pita bread in the microwave. Then I stuffed the pitas with a mixture of egg, chili, mushrooms, and salsa. The tomatoes I ate by themselves.

 

How was your dinner?

 

Gman

Looks great!! Good job, I'm glad you enjoyed it.

[+ FreshFluff]

Gman, the meal looks scrumptious, especially the scrambled eggs.

 

You're quite the cook. I remember when you introduced me to that trick for reheating pizza.

[AdamSmith]

I remember when you introduced me to that trick for reheating pizza.

Everything sounds salacious when posted on these forums.

[jjkrkwood]

Gman, I am glad you followed my mamma's advice: " find a room you're good in, and stick with it ! "

[+ Gar1eth]

Gman, the meal looks scrumptious, especially the scrambled eggs.

 

You're quite the cook. I remember when you introduced me to that trick for reheating pizza.

 

Thanks, Fresh. I'm glad you found a restaurant with good scrambled eggs. The scrambled eggs at most restaurants I've been to look more like they were done on a grill rather than scrambled in a pan coming out looking more like omelettes. Maybe it's the cheese making that restaurant's eggs so good. But I wouldn't know as I probably wouldn't like cheese in my eggs. My scrambled eggs have a tendency to be the large curd kind. My Mom's were more medium to large curd. But I don't have her touch.

 

As long as we are talking about meals, this is what I fixed earlier in the week. I'm betting a lot of people on here might not like it. But it's super easy and delicious. It was one of my favorite chicken recipes that my mother used to cook. I can't remember if I ever cooked it before. If I had, it had been years ago.

 

It's called Apricot Chicken.

 

 

Here's the recipe.

 

Ingredients

• 12 chicken thighs
  
• 1 cup apricot preserves
  

• 1 cup French dressing
  
• 1 (1 ounce) package dry onion soup mix
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
   
2. In a medium bowl combine the jam, dressing and soup mix. Mix together.
   
3. Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.
   

 

The sauce is incredible over mashed potatoes or noodles.

 

Gman

[+ Gar1eth]

This is All I drink..... And see the Proof... SHALOM !

 

http://nosheteria.com/uploaded_images/manischewitz.jpg

 

I love Mogen David and Manischewitz!!!

 

Gman

[+ Gar1eth]

 

You're quite the cook. I remember when you introduced me to that trick for reheating pizza.

 

That's such an incredible trick. I wish I could take the claim for it. But I only passed it on. Have you used it? I hope you've passed it on too.

 

Gman

[+ FreshFluff]

That's such an incredible trick. I wish I could take the claim for it. But I only passed it on. Have you used it? I hope you've passed it on too.

 

I have. It works consistently on regular crust pizza. As you'd expect, it's more of a challenge on deep dish, which you have to pop into the oven a little afterwards.

[+ FreshFluff]

For those who didn't see it the first time, Gman's trick is to reheat pizza by putting it on a frying pan. No oil necessary.

[+ Gar1eth]

For those who didn't see it the first time, Gman's trick is to reheat pizza by putting it on a frying pan. No oil necessary.

 

 

 

Gman

[jjkrkwood]

Thanks, Fresh. I'm glad you found a restaurant with good scrambled eggs. The scrambled eggs at most restaurants I've been to look more like they were done on a grill rather than scrambled in a pan coming out looking more like omelettes. Maybe it's the cheese making that restaurant's eggs so good. But I wouldn't know as I probably wouldn't like cheese in my eggs. My scrambled eggs have a tendency to be the large curd kind. My Mom's were more medium to large curd. But I don't have her touch.

 

As long as we are talking about meals, this is what I fixed earlier in the week. I'm betting a lot of people on here might not like it. But it's super easy and delicious. It was one of my favorite chicken recipes that my mother used to cook. I can't remember if I ever cooked it before. If I had, it had been years ago.

 

It's called Apricot Chicken.

 

 

Here's the recipe.

 

Ingredients

• 12 chicken thighs
  
• 1 cup apricot preserves
  

• 1 cup French dressing
  
• 1 (1 ounce) package dry onion soup mix
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
   
2. In a medium bowl combine the jam, dressing and soup mix. Mix together.
   
3. Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.
   

 

The sauce is incredible over mashed potatoes or noodles.

 

Gman

 

Looks delish, but I am not a dark meat person (except, You know).. I wonder how the recipe translates to white meat, ie: breasts or cutlets ? I will try this weekend... and the marinade sounds as if it would work wonderfully with Pork as well....

[+ Gar1eth]

Looks delish, but I am not a dark meat person (except, You know).. I wonder how the recipe translates to white meat, ie: breasts or cutlets ? I will try this weekend... and the marinade sounds as if it would work wonderfully with Pork as well....

 

 

 

 

It's delicious with white meat!! I actually prefer breasts:rolleyes:. But I had the legs and a package of boneless breasts. I was afraid the boneless breasts would cook faster than the legs. So I just made the legs. My Mom if I remember right originally used all the pieces of the chicken. But after a while since we mostly preferred breasts, she would only fix bone-in beasts.

 

A couple of caveats. #1. Just to make sure-it's the orange French Dressing-or you could use the orangey Catalina or Russian.

 

2. If you make it with boneless chicken breasts or cutlets, I'm sure it's going to cook faster-you might need to cover it with foil and experiment on the time. And remember the US Govt says to cook chicken to 165 degrees. A few websites (from people writing in not experts) say you can cook it to 155 take it out and it will go up to 165. But I don't trust that.

 

3. Not being the gourmet cook some of you are, I love defrosting meat in the microwave. It may cook the meat a bit. But the convenience of it compared to waiting for days in the fridge or soaking it in cold water and maybe spreading bacteria around the sink and kitchen is worth it.

 

I'm probably going to make the chicken again this week. I have some thighs this time.

 

 

My mother had another delicious chicken recipe which had Wishbone Italian dressing and sliced mushrooms. If I can get that recipe from her, I'll post it. There was also another recipe she frequently made on the Sabbath. I'll ask her about that one two. It was similar to a roast chicken. But Mom always used chicken parts-not the whole chicken. I'm remembering it might have had lemon and sliced onions in it.

 

Gman

[+ Gar1eth]

One more thing about the Apricot Chicken @jjkrkwood. The picture on the recipe shows they've added pineapple chunks. But they aren't in the recipe. I don't know if you want to experiment or not.

 

http://images.media-allrecipes.com/userphotos/250x250/17033.jpg

 

Gman