applecrisp1
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Post by applecrisp1 on Dec 5, 2016 16:15:49 GMT -5
I just saw this recipe online and I'm thinking of making this tomorrow night, but I do need to go shopping first, need some key ingredients like chicken -- Baked Chicken with Artichokes and Tomatoes from budgetbytes. I might just top with some feta although she does say the mozz really makes the dish. I could be persuaded. : ) As far as tonight, who knows, salad, leftover chicken, a sweet potato or .... I really don't have much in the fridge so just using up some odds and ends. Here's a link to the recipe. www.budgetbytes.com/2016/12/baked-chicken-artichokes-tomatoes/#commentsAnd a picture.  |
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Post by erin elizabeth on Dec 5, 2016 16:53:46 GMT -5
That looks good, applecrisp. A healthy chicken parm, if you will. I just put dinner in the oven: scalloped potatoes and ham. I have lots of potatoes to use up--bought too many! I am thinking of making a potato-leek-onion soup, maybe based off of this recipe. I am looking for simple and I have a little over a cup of sliced leeks to use. Have leftover half and half and whole milk, too, for the dairy. I might keep searching or maybe make something up as I go. Maybe I should just look for a potato soup and add the leeks in. I have some chicken trimmings in the freezer so I could make a quick stock, too. Get those out of there. A friend of mine is in a rough patch and I thought she might appreciate some soup. I need to head to the store, too. I've been cobbling together food, but it isn't really balanced or enough--just dribs and drabs. Need more of a plan and then need to implement it! |
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Post by mcgee on Dec 5, 2016 17:26:10 GMT -5
That looks good, applecrisp. A healthy chicken parm, if you will. I just put dinner in the oven: scalloped potatoes and ham. I have lots of potatoes to use up--bought too many! I am thinking of making a potato-leek-onion soup, maybe based off of this recipe. I am looking for simple and I have a little over a cup of sliced leeks to use. Have leftover half and half and whole milk, too, for the dairy. I might keep searching or maybe make something up as I go. Maybe I should just look for a potato soup and add the leeks in. I have some chicken trimmings in the freezer so I could make a quick stock, too. Get those out of there. A friend of mine is in a rough patch and I thought she might appreciate some soup. I need to head to the store, too. I've been cobbling together food, but it isn't really balanced or enough--just dribs and drabs. Need more of a plan and then need to implement it! I love scalloped potatoes and ham but haven't had it in years since I never make ham. Did you use leftover ham or buy something specifically for this recipe? |
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gobluem82
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Post by gobluem82 on Dec 5, 2016 18:27:14 GMT -5
For tonight's dinner I'm making Lentil and Brown Rice Soup from Jane Brody's Good Food Book. I haven't made this recipe in ages--let's hope we still like it!
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Post by erin elizabeth on Dec 5, 2016 18:49:43 GMT -5
mcgee, I bought a ham slice the last time I stocked up on meat so I used that. I've done it both ways: leftover ham from a large roast and just a slice that I purchase. Doesn't seem to make a difference to me.
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Post by karenw on Dec 5, 2016 19:54:18 GMT -5
I recently made homemade pita bread and still have some leftover in the freezer (from our family's Greek Thanksgiving dinner). Tonight I used a few of them to make CL's Pita Pizzas from a recent issue. It is topped with a white bean lemon rosemary puree, sauteed red onion, mushrooms, tomato, and baby kale; then finished with bacon. I used turkey bacon, otherwise followed the recipe closely. I did top it with a dusting of pecorino. Now I have to make more pita breads to make it again!!
Karen
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emptynestmom
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Post by emptynestmom on Dec 6, 2016 11:51:40 GMT -5
I recently made homemade pita bread and still have some leftover in the freezer (from our family's Greek Thanksgiving dinner). Tonight I used a few of them to make CL's Pita Pizzas from a recent issue. It is topped with a white bean lemon rosemary puree, sauteed red onion, mushrooms, tomato, and baby kale; then finished with bacon. I used turkey bacon, otherwise followed the recipe closely. I did top it with a dusting of pecorino. Now I have to make more pita breads to make it again!! Karen Karen, What pita bread recipe do you use? Could you share please? |
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Post by karenw on Dec 6, 2016 18:56:36 GMT -5
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sallyt
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Post by sallyt on Dec 7, 2016 12:18:06 GMT -5
I made skinnytaste's thai basil chicken last night - I added a sliced red pepper and snow peas after the chicken was done - it was DELICIOUS and I could have used even more basil (like 4 cups) www.skinnytaste.com/thai-basil-chicken/ |
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Post by erin elizabeth on Dec 7, 2016 13:46:16 GMT -5
Wow, Sallyt. 4 cups! Do you have a basil slush fund?  |
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sallyt
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Post by sallyt on Dec 7, 2016 14:19:32 GMT -5
Wow, Sallyt. 4 cups! Do you have a basil slush fund? HA HA! It's not as much basil as you think - I bought the vacuum-packed container from WF and only used half, even though I squished down the leaves... |
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Post by wallycat on Dec 7, 2016 23:03:56 GMT -5
I made a short-rib "cassoulet" using the cranberry (Borlotti) beans for tonight. SO good. These are grass fed short ribs but still had a nice fat-cap on them. Served them with some frozen green beans from the garden this year.
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Post by Deleted on Dec 8, 2016 5:25:02 GMT -5
Poultry break! The plan is steak frites, and tomato arugula salad with bleu cheese.
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applecrisp1
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Post by applecrisp1 on Dec 8, 2016 17:11:13 GMT -5
Review time.... I made the Baked Chicken with Artichokes and Tomatoes from budgetbytes.com (that I mentioned in the first post) last night and thought it was very good. I changed it up a bit, used some jar artichoke hearts, drained but left some juice from the canned tomatoes (since she mentioned in the comments wanted some liquid but not too much), and who knows what else. I had with some orzo and finished off the broccoli (so little left, more like a garnish, ha). www.budgetbytes.com/2016/12/baked-chicken-artichokes-tomatoes/#commentsTook no time to put together, and then baked in one pan. Love an easy one-dish meal. Leftovers tonight. Always fun to read what people are cooking --- I always get some great ideas. Thanks for posting. |
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Post by karenw on Dec 8, 2016 19:41:17 GMT -5
Applecrisp,
I will have to bookmark that chicken recipe. It looks good and I love artichokes. I have a few things planned to make for next week to use up some things hanging out in my fridge etc.... For some reason I have an abundance of broccoli and leftover phyllo from our Greek thanksgiving. I am going to try CL's Broccoli Turkey Phyllo Pot Pie. I think it was in the Nov. or Dec. issue. But I am going to use chicken, not turkey. I will likely pick up a rotisserie chicken tomorrow and then use the carcass to make some stock. Since it makes 2 casseroles, I will freeze one.
Also bought one small dumpling squash to try and had planned to make a roasted eggplant ragu to stuff it with, but just noticed the squash had a few small brown spots. I was able to peel it and cut the bad spots away, but can no longer use them as stuffing vessels. I am chopping them up and making another recent CL recipe for Sheet pan roasted vegetables. Meanwhile.....the saga continues....I had already bought the eggplant since it was on sale. Now instead of the ragu, I am going to do an Eggplant gratin from Vegetarian Cooking for Everyone (Deborah Madison). So plan A derailed, but plan B will work!! Also have some holiday baking to so this weekend so I will be busy!
Happy cooking,
Karen
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Post by erin elizabeth on Dec 9, 2016 9:11:37 GMT -5
Adapt, adapt, adapt, Karen! Love it. Can you point me in the direction of the eggplant ragu? Sounds like something I would enjoy and let us know how the gratin turns out, too. I love eggplant.
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Post by Deleted on Dec 9, 2016 12:34:59 GMT -5
I'm going to tinker with the rice cooker and try a new recipe for shrimp risotto w white wine, butter, lemon juice. In place of the rice, I'll be using orzo instead, as that's what I have on hand. Steamed Asparagus as a side. Purple and white asparagus are available, though a little pricey. Will see what looks good at the market, if time allows.
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gilgamesh37
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Post by gilgamesh37 on Dec 9, 2016 14:49:34 GMT -5
I was seduced by some gorgeous Chanterelle mushrooms (at Costco, of all places) earlier this week, so last night DH made a pasta with a chicken, chanterelle and marsala sauce. really just a riff on chicken marsala, but it was SO good and the house smelled amazing. Paired it with a bottle of sauvignon blanc my SIL just gave me for my birthday. Office holiday party Saturday night, Sunday will likely be baked ziti and then DH is going to make squid in black bean sauce next week sometime.
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Post by wallycat on Dec 9, 2016 16:31:43 GMT -5
Gilgamesh, I would love the squid in black bean sauce recipe!! I had some frozen squid I just seasoned (Penzey's northwoods) and threw in the oven. SO easy and good. DH will rarely touch squid so it was my lunch.
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Post by karenw on Dec 9, 2016 19:38:35 GMT -5
Adapt, adapt, adapt, Karen! Love it. Can you point me in the direction of the eggplant ragu? Sounds like something I would enjoy and let us know how the gratin turns out, too. I love eggplant. Unfortunately, no direction to point you....it was in my head! I was just going to roast eggplant, tomatoes, garlic, onion, peppers, squash (ratatouille like veggies) and add chickpeas for protein with some good olive oil, S & P etc... and finish with some fresh herbs. I only bought one small squash just to try it and figured whatever was leftover of the eppplant concoction, I could eat on its own with some bread another night for dinner. I love eggplant as well so I hope the gratin is tasty. I have high hopes. Karen |
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Gail
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Post by Gail on Dec 10, 2016 3:11:38 GMT -5
 Made my first Beef Wellington (with a red wine shallot reduction, garlic mashed potatoes and spinach with leeks.) Not bad for a first try. Major yum. Congrats on that undertaking!! I would love to have had dinner with you. Yeah, major yum!  Catbatty
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Post by Catbatty on Dec 10, 2016 18:44:12 GMT -5
Today we picked up a library copy (reserve is only way to get hardcopy--so I have it for a month) of Dorie Greenspan's new cookie book. We then bought all the ingreds (a few kinds of ginger) to make a gingersnap cookie from the book. Will let you know how that goes...
But, lately, I've been in love with the concept of refrigerator cookies and have been scouting them out and saving...they are so convenient.
Tonight's dinner is leftover Spanish Rice (husband's casserole thing). Yum.
Testing a veg out: bought a fennel bulb...never had it but thought it would be fun to buy one different veggie and give it a tiny try. (However, we do stock dried fennel seeds for Italian sauces.)
Happy cooking!!
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sallyt
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Post by sallyt on Dec 10, 2016 21:38:20 GMT -5
catbatty - I made her two bite cookies today (p. 119) SO GOOD.
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Post by Catbatty on Dec 11, 2016 4:58:08 GMT -5
Sally,
I just looked at page 119. I love the idea. (Tiny mounds of sugary butter cookies with a melty something in the middle--a chip of dark or light choc or butterscotch or peanut butter chip.) I wonder if a toasted chunk of pecan would be good in the middle. I might make some of each. Would be fun to insert diff chips in each, too. I think my 8 year old granddaughter will love them--she loved the Rice Krispies Easter Eggs I made her with the jelly bean inside each (ala Pioneer Woman)...and of course, my husband would inhale them. Thanks! Fun!!
catbatty - I made her two bite cookies today (p. 119) SO GOOD.
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Gail
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Post by Gail on Dec 12, 2016 1:11:29 GMT -5
Catbatty, I am flattered. 
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Post by mcgee on Dec 26, 2016 20:01:15 GMT -5
mcgee, I bought a ham slice the last time I stocked up on meat so I used that. I've done it both ways: leftover ham from a large roast and just a slice that I purchase. Doesn't seem to make a difference to me. Can you share your recipe for the scalloped potatoes and ham? I have been craving it ever since I read this thread. |
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sallyt
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Post by sallyt on Dec 26, 2016 22:10:56 GMT -5
applecrisp - loved the artichoke chicken! thanks for the rec -
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applecrisp1
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Post by applecrisp1 on Dec 26, 2016 22:34:37 GMT -5
applecrisp - loved the artichoke chicken! thanks for the rec - Sallyt -- I am so glad you liked the recipe, that website had become one of my favorite sites for recipes/ideas. I forgot to mention, a few months back you posted some restaurant suggestions for KarenW when she was visiting Cambridge. Thanks so much for suggesting Giulia. I went in mid December and loved it and will definitely go back. The Japanese restaurant is on my ever growing to try list. I am so glad I saw that post, the food was great and have recommended the place to others. |
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sallyt
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Post by sallyt on Dec 27, 2016 8:44:07 GMT -5
NO WAY! Did you love Giulia? I wanted to go last night, but it's impossible to get a reservation. Are you in this area?
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Post by erin elizabeth on Dec 27, 2016 9:27:19 GMT -5
mcgee, sure. Betty Crocker, 1969 edition. To be honest, we no longer measure the casserole ingredients, just fill the dish, but not too full. I like lots of onions and ham. Even if I am using a smaller casserole dish, I still make a full recipe of sauce. It is best when there is plenty so that it is creamy. Too little sauce and the potatoes absorb it all.
Creamy Scalloped Potatoes
2 lbs potatoes
3 tbsp butter
3 tbsp flour
salt and pepper
2 1/2 c milk
1 onion, thinly sliced
1/2 lb ham, cubed (also says 1 1/2 c)
Heat oven to 350. Thinly slice potatoes (or use food processor). Put one layer (about half the potatoes) in a greased 9x13. Top with ham and onion then with the rest of the potatoes. Melt butter in saucepan, whisk in flour and salt and pepper and cook for a minute. Whisk in milk (helps if milk is warmed in microwave). Bring back to a boil and cook until thickened, about 1 min. Pour sauce over casserole. Cover with foil. Bake 30 minutes. Uncover and bake until tender, about 60 more minutes.
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