I took the chicken fat from a roasted chicken and made gravy with it. Make a roux with the fat, add a bit of butter if it looks scant and cook the raw out of a half cup of flour. Stir cold stock into the hot roux and whisk away as it comes to a simmer. Nothing better. I bought a big cask of chicken powdered bouillon stuff so I add that in there for flavor and color. I have to remind myself that the powdered stuff has a ton of salt so be careful but I never do in time. Dummy. Good thing the mashed potatoes need a lot of salt.
I was wanting bacon egg sammiches for lunch and decided to try the stick blender mayo thing.I didn’t catch the ingredient list on the video but it looked like they had more in theirs than mine. I just did an egg, pinch of salt, one clove of garlic, a squeeze of Dijon, a wee splash of lemon juice, and about 3/4 cup of canola oil. Worked fine. You will want to use a press or really mince the garlic finely if you use some.I made the mistake of using extra virgin olive oil for mayo once. I found that the taste was too strong with the EVO.
Yummy photo from JeffreyW
This menu tonight is from my Kids Night series. I loved chili-mac as a kid and it’s still one of those quick comfort foods I make when it needs to be easy and tasty. And Friday night’s it almost always needs to be quick and easy. Even this cook is over being in the kitchen by then.
On the Board:
- Corn Muffins
- Raw Vegetable Tray
- 12 oz elbow macaroni (or try something fun like radiatori or farafalle shapes)
- 2 tsp olive oil
- ½ onion, diced
- ½ green pepper diced
- 1 lb ground beef
- 14 oz can diced tomatoes
- 15 oz can kidney beans
- 1 tsp to 2 tbsp chili powder
- ¼ tsp salt
- pepper to taste
- 2 qt. saucepan, skillet
Since we witnessed a 70-degree temperature drop here yesterday, soup had to be on the menu. And since I have a counter full of ripe tomatoes, tomato soup sounded good. This is not your basic canned soup and grilled cheese. These recipes are tasty, hearty and easy to whip up. And the flax cookies are addictive. If you’re using an Instant-Style Pot, I have instructions for that at the bottom of the soup recipe. Continue reading
I’ve spent the day prepping the lemon cucumbers languishing in my refrigerator. I did some refrigerator dill pickles, some Jalapeno-Cucumber Relish, Cucumber Salsa and of course, Tomato-Cucumber Salad. I had a LOT of cucumbers.
Tonight’s menu is part of the Kid’s Menu series. Quick and easy, and everyone can help themselves.
On the board:
- ½ lb. steak, thinly sliced
- 2 boneless chicken breasts, thinly sliced
- fajita seasoning (recipe here)
- 1 green pepper, sliced
- 1 red pepper, sliced
- 1 small onion, sliced
- 4-8 flour tortillas
- 4 oz. shredded Mexican cheese blend
- 1-2 tbsp olive oil
- 1 cup fresh salsa (see recipe here)
- 1 avocado, sliced (or guacamole)
- sliced black olives