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.

 

[jaylach]

@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.

Won't work. A raw russet tater is just too hard. Trying to stuff bacon in little slots would just as likely "crack" the tater. However... How about cutting a wedge out of the top of the tater and stuffing with the bacon. Would then replace the wedge and wrap in foil to cook. My main problem is how much to cook the bacon before stuffing and/or to pre cook at all.

Naw, not going out to get sour cream. I'll just use some of a tub of sour cream based ranch dipping sauce.

 

[jaylach]

So here is my solution for a baked tater done with bacon. Since the tater will be in the oven for an hour and a half or so at 350-375 degrees I went with raw bacon.

First image is the tater with a wedge cut out and stuffed with pieces of raw bacon. The second image is with the left over bacon on top of the cut out wedge... Ya, the tater wedge is back on the tater over the stuffed bacon with bacon on top. LOL! If nothing else it should look good. Of course there will also be sauteed shrooms and onion on top along with the sour cream based ranch dip.

Oh ya, there will be a medium rare rib eye involved but the tater is my major interest. I figure that it can't be bad but the end result will determine if done again.

 

[jaylach]

The tater experiment is done and is pretty good! I DID have a last minute thought that worked well. I opened the foil wrap and finished under my oven's broiler to fully crisp the bacon

 

[Beastije]

I made a smiley face for dinner
I added white beans, tomatoes and spinach later in the pan but it made me laugh

 

[jaylach]

Tonight I'm not cooking at all. Put in an order with my local grocery that includes sliced honey ham and chicken sliced breast. I think tonight will just be a honey ham sandwich on an onion roll with tomato and Swiss Cheese, bacon and mustard along with a second sandwich with chicken and the same as the other except mayo instead of mustard. As a side I'll just have onion and cream cheese chips with French onion dip.

Oh, I also ordered new ice cube trays and food storage containers. Current ice cube trays are old and cracking and several are hard to get the cubes out. Most of my food storage containers are 10-12 years old and several lids are split and don't really seal well. I'll go through the old containers and keep a few that are small but have really good seals. The rest I'll go through and find ones that have usable seals and put in the apartment lobby for anyone that need to take. The rest I'll just toss out.

 

[fishorama]

We're having pretend falafel (sauted chick pea patties) salad & chicken with cream cheese, sage & garlic on pasta. I'm not sure we'll make it to the chicken tonight, the salad is quite filling. All to the good & I'm losing weight slowly! A perfect dinner? Close to it!

 

[jaylach]

Started a medium sized batch of sketti sauce a little while ago. Has about 25 meatballs (13 large balls cut in half but I ate one. ), red onion, green bell peppers, diced tomatoes, and tomorrow, black olives and shrooms will be added. I don't add the black olives until the second cooking day as they can over power. As to the shrooms on the second day they just cook down to next to nothing if cooked 2 days.

Sadly, when I put in my local grocery order yesterday I didn't notice that they were out of the buns I like for meatball subs but I did remember to get a pound of good raw pizza dough so calzones will work. The pound of dough will give me 2 medium/large calzones. LOL! Since I also have a pound each of dry pasta being shells and thin sketti I figure I'm covered.

Not sure about tonight as to dinner but I DO have a thawed boneless chicken breast and just may go with chicken Stroganoff over egg noodles or, possibly, over mashed taters.

 

[jaylach]

Here is a pizza question...

Probably the most popular pizza topping is pepperoni and the least favorite, pineapple, but why?

As to pepperoni I will never have it as a topping if I can avoid. I LOVE pizza but also consider health. Why would I want pepperoni on a pizza and then need to use a paper towel to suck up the puddle of grease?

As to pineapple I like it on a pizza but my pizzas are mostly veggie along with, mayhaps, sweet sausage, chicken and/or ham. What is considered so wrong with pineapple? I really don't get it.

Personally I can't remember the last time I ordered a delivery piazza that had pepperoni. Nor can I remember one that did not have pineapple.

So what do you think about pepperoni and pineapple on pizza?

Oh, BTW, I also don't care much for deep dish or thin crust pizza, give me hand tossed. If I want pizza I don't want a loaf of bread with toppings... deep dish... As to thin crust, if I want topping on a cracker, I'll make nachos.

 

[fishorama]

I love pineapple but not on pizza. I think it's the tomato & fruit I don't like. Ham & pineapple is a good combo. May the cheese doesn't work for me either.

Our old MA Greek pizza shop did pepperoni almost crispy like bacon. It was fabulous! Someone told me they may have used uncured pepperoni. Their mom also made great spanakopita (spinach pie) & good baklava as a sometime treat.

Yes, pepperoni can be greasy but so can cheese. I like a thin NY crust or hand tossed at most, none of that thick bready stuff & never stuffed crust. My "deep dish" has a thin crust.

Any ideas about my disappearing garlic & sage in my chicken/cream cheese pasta? It was good the 1st night but leftovers were bland & a bit dry. I added more of both & some milk; it was better but not great. Could the pasta suck up all the flavor? The moisture I could see. I may have to blame my husband. He likes more pasta & less sauce & he did take care of the leftovers. But it looked like a good ratio to me.

 

[fishorama]

I made a pot roast Sun. Had leftovers for Mon lunch & my Tues brunch. My husband made grilled cheese sandwiches last night.

Tonight I'm making chicken stir fry...slowly chopping while watching Philly baseball. So far so good on both fronts. Husband bought canned bamboo shoots, I find them meh but I'll use them. The things we do for love, lol.

 

[jaylach]

Have a craving for a big old bacon cheeseburger with sauteed onion and shrooms. Wanted it yesterday but my Omaha Steaks order was a day late.

Looking forward to something new (for me) I'm going to be trying from Omaha Steaks. Got a two pack of 9 ounce pork tenderloins.