Whole wheat wrap
3 eggs cook in frying pan with splash of olive oil
1 slice of Turkey bacon
Marble cheese
Spinach
Sweet with heat sauce from superstore
Wrap it all up and let it sit until the cheese melts. Thank me later.
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I've been doing a lot of simple dinners lately, lots of stirfrys, chicken breasts with rice and veggies.
Nothing too elaborate for now.
Those seem to be our staples too. It's good food and more or less easy on the pocketbook.
Picked up some of that kikoman teriyaki for when we have chicken breast and rice. It's been pretty good for a change from the usual seasonings we use around here.
I love the simplicity of this version. Just four ingredients and it allows you to whip up an authentic teriyaki sauce in a few minutes while you're preparing the rest of the meal.
Typically, I'll debone some chicken thighs, leaving the skin on. Sprinkle some salt and pepper and get a hard sear on the skin side. Then flip them over and put them in the oven to finish cooking. Once done, slice the thighs, drizzle with this teriyaki sauce and sprinkle on some sesame seeds.
Serve it with jasmine rice and a salad or roasted veggies.
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The lady wants me to try to make some Dutch Oven bread. Never knew that was a thing till today. Took a look a a couple of recipes online, they seem quite varied in difficulty.
If anybody has any recipes for a ditch oven bread that's good let me know. I noticed tasty had one that had like a bajillion good reviews. All else fails I was going to give that one a go.
Been making this for the past month every couple of days. Mix it up before bed, then do the next 2 steps around supper. Minimal work needed, great results. Minimal yeast used too, which the way things are these days is helpful.
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Season the lamb with oil, salt, pepper, dehydrated garlic, thyme and rosemary. Preheat oven to 450, then roast for 10 minutes. Remove the lamb and reduce heat to 300 for 10-15 minutes (until mid rare 120f). Remove and let sit for 10 minutes. Cut your lamb into popsicles and enjoy!
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Last edited by PaperBagger'14; 04-12-2020 at 01:27 PM.
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Anyone have a good scalloped potato recipe? Or au gratin for that matter? My wife hasn't been happy with her finished dish the last couple of attempts. Too much milk/cream I think.
Anyone have a good scalloped potato recipe? Or au gratin for that matter? My wife hasn't been happy with her finished dish the last couple of attempts. Too much milk/cream I think.
this is the one i've been using for the last few years - it's always turned out great
2 1/2 cups to 3 cups of half-and-half (half milk, half cream)
Salt and pepper
Method
1 Preheat oven to 350°F. Butter a large casserole dish with 1 1/2 Tbsp of butter.If you use a casserole dish that is about 9x13 you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster.
2 Layer casserole dish with potato slices, cheese, bacon, parsley, chives, Parmesan: Layer the bottom of the casserole dish with a third of the potato slices. Sprinkle with salt and pepper. Layer on half of the sliced onions and 1/2 cup of the Swiss cheese. Layer on half of the bacon, and half of the parsley and chives. Sprinkle with a little Parmesan.
Repeat by layering on a third of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and chives. Sprinkle with a little Parmesan.
3 Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter (butter cut into small cubes and placed on top of potatoes).
4 About half-way through baking, top with remaining cheese: Cover the casserole with aluminum foil and bake at 350°F in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese.
5 Return to the oven for an additional 30 to 40 minutes. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.
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Anyone have a good scalloped potato recipe? Or au gratin for that matter? My wife hasn't been happy with her finished dish the last couple of attempts. Too much milk/cream I think.
What is wrong with it? Is it too much milk or not thick enough?
I used to have problems with it being too runny but did two things. One was to cook the flour in the cream. The other was to use whipping cream. I also blanch the potatoes before putting them in. I don’t have an actual recipe though, just cream, flour to thicken, butter, onion, and season. And just fill the cream up to the top of the potatoes.
Made a French Tourtiere (https://www.simplywhisked.com/tourti...dian-meat-pie/ ) last night. Filling was really good (I think the recipe is really for 2 pies, because I had enough filling leftover for a second one).
However, my pie crust was way too flaky to the point of disintegrating in contact with the fork.
I used:
2 cups of pastry flour
2/3 cup of shortening
4 tbsp of cold water
* omitted salt because of pastry flour had salt.
Ran it in the food processor until it formed a ball and then divided it into two pieces, wrapped in saran wrap and chucked in it the fridge to cool.
When it was done, it wouldn’t roll out very easily, and after baking it didn’t hold together at all. It looked and tasted fine, just the texture was not what I liked.
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