What are you cooking?

[jaylach]

Doesn’t chicken piccata recipe call for capers? That’s a lot of flour.

Yes it does have capers. I just did a search for ingredients on-line and didn't notice that capers were left out.

As to the flour it was a recipe for 4-6 people. With 2 pounds of chicken it isn't that much flour.

 

[jaylach]

Oh, BTW, I should mention that I am not doing the Chicken Piccata from scratch. It is a pre done meal from Omaha Steaks that my sister, that also uses Omaha, recommended. She also recommended the addition of the shrooms.

In the past I have not been thrilled with Omaha's pre done meals but figured, on my sister's recommendation, I'd give it a try. To my recollection I've never before had or made Chicken Piccata.

 

[jaylach]

I'd like opinions on a baked tater...

Tomorrow is NFL football and I'll have a rib eye steak and baked tater pretty much fully loaded except for sour cream. Sigh, I'm out of sour cream.

Most people that do loaded baked taters would agree that crisp bacon is a good topping. How about cooking a slice or two of bacon until just starting to get a bit of a crisp. Now to the tater. Unless I want a crisp tater skin for future fried skins I just poke some holes and wrap in foil with some butter to bake.

How about not just poking holes in the wrapped tater but cutting small slices and pushing in almost crisp bacon in the slots?

Sounds interesting to me; what do you think?

 

[Fishmanic]

@jaylach
Give it a try . Maybe you will be the creator of a new way to stuff potatoes. Might be the start of something big. I think you should hop on your trike and pick up some sour cream to perfect your new potato creation.