What's for dinner?

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So I made it and it was okay. Surprisingly it didn't have as much flavor as I thought it would. Perhaps if I salt and peppered the chicken, it may have perked the flavor up more. The family ate it all so I guess it must've been pretty good! That's my barometer for if I might make it again.
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Thanks for the review, curlysue.




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
I was very disappointed with tonight's dinner. I had a salad with some new Gorgonzola dressing. I thought it might taste at least a little bit like the dressing that Panera uses on their Fuji Apple Chicken salad. It wasn't even close. It tasted more like flavored mayo. Yuck. Two chocolate chip cookies sort of made up for it, but not really.
I had to figure out something to do with chicken cutlets tonight to make it new and exciting. And I also wanted to use up a large batch of mashed potatoes.

So, I added a good amount of crushed rosemary and parsley to the mashies, then I cut the chicken into large bite-size chunks and dipped them in lemon juice and encased each chunk with the mashies and formed into balls, and baked at 400 on my baking stone for a half hour til they were brown all over. OMFG...It was delicious. I named the recipe: Rooster Balls.

Served with a spinach, olive, and pickled cabbage salad.

Big hit with the kids and husband alike.
I was very disappointed with tonight's dinner. I had a salad with some new Gorgonzola dressing. I thought it might taste at least a little bit like the dressing that Panera uses on their Fuji Apple Chicken salad. It wasn't even close. It tasted more like flavored mayo. Yuck. Two chocolate chip cookies sort of made up for it, but not really.
Originally Posted by medussa

Why don't you make your dressing? It's really easy and tastes much, much better than anything you could buy. It's so easy and flexible that I never make it the same way. If I have buttermilk, I use that. If I have milk, I'll use that. A mix of sour cream, mayo and cheese is good, or yogurt. Depending on taste, I'll add vinegar or lemon juice and finish with herbs.
I was very disappointed with tonight's dinner. I had a salad with some new Gorgonzola dressing. I thought it might taste at least a little bit like the dressing that Panera uses on their Fuji Apple Chicken salad. It wasn't even close. It tasted more like flavored mayo. Yuck. Two chocolate chip cookies sort of made up for it, but not really.
Originally Posted by medussa

Why don't you make your dressing? It's really easy and tastes much, much better than anything you could buy. It's so easy and flexible that I never make it the same way. If I have buttermilk, I use that. If I have milk, I'll use that. A mix of sour cream, mayo and cheese is good, or yogurt. Depending on taste, I'll add vinegar or lemon juice and finish with herbs.
Originally Posted by Saria
Hehe. It sounds so easy. But there's the medussa factor, so that guarantees it will not turn out well.
This Tomato Soup

BBC - Food - Recipes : Cream of tomato soup

I didn't make it exactly the same but almost (it's in the spirit of Heston)

It's pretty good but as I have next to no appettite at the moment I'm having to freeze what's left for another dinner.
Fat does not make you fat. It's actually pretty important.

Last edited by curlylaura; 03-22-2011 at 01:18 PM.
Sausage, kale and chickpea soup (a variation on it).




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
My son is cooking tonight! It's an extra-credit project for Spanish class, and he has chosen tortilla soup and atole. Perfect for a drizzly day.
Minneapolis, MN
We're going to our favorite Mexican rest. They have all day $1 margaritas every Tuesday and the food is amazing.


I was very disappointed with tonight's dinner. I had a salad with some new Gorgonzola dressing. I thought it might taste at least a little bit like the dressing that Panera uses on their Fuji Apple Chicken salad. It wasn't even close. It tasted more like flavored mayo. Yuck. Two chocolate chip cookies sort of made up for it, but not really.
Originally Posted by medussa

Why don't you make your dressing? It's really easy and tastes much, much better than anything you could buy. It's so easy and flexible that I never make it the same way. If I have buttermilk, I use that. If I have milk, I'll use that. A mix of sour cream, mayo and cheese is good, or yogurt. Depending on taste, I'll add vinegar or lemon juice and finish with herbs.
Originally Posted by Saria
Well, I did a little research and that salad has a ton of crap in it.

Fuji Apple Chicken Salad - description

All-natural citrus-herb chicken, field greens, romaine lettuce, tomatoes, red onions, pecans, gorgonzola cheese, apple chips and a white balsamic & Fuji apple vinaigrette.

Ingredients:
Citrus herb chicken breast (boneless, skinless chicken breasts, water, orange peel, potassium lactate, salt, spice, rice starch, turbinado sugar, lemon peel, lemon juice powder, mustard flour, citric acid), romaine lettuce, tomatoes, field greens (may contain any of the following: tango, lolla rosa, red oak leaf, baby romaine, green oak leaf, baby red romaine, baby leaf spinach, baby red chard, red mustard, tatsoi, mizuna, frisee, arugula, radicchio, curly endive), red onion, Gorgonzola cheese (cultured pasteurized milk, salt, enzymes, penicillium roqueforti, powdered cellulose to prevent caking), apple chips (apples, canola and/or sunflower oil, corn syrup, citric acid, ascorbic acid [vitamin C ]), pecans.

balsamic apple vinaigrette dressing (soybean oil, water, sugar, apple juice concentrate, white balsamic vinegar, cider vinegar, salt, contains less than 2%of olive oil, natural flavor, lemon juice concentrate, propylene glycol alginate, dehydrated onion, xanthan gum, sodium benzoate and potassium sorbate [as preservatives ], garlic, citric acid, spice, calcium disodium EDTA added to protect flavor),
Umm, yeah, I'm not making that stuff. Someone suggested this as a substitute. I looks easy enough but I'm not sure where to get the creme fraiche. I know, you're going to tell me to make it.

1/2 cup apple juice concentrate
1/2 cup creme fraiche (or sour cream if you can't find it)
2 T. honey
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Posts: 41,043
Baby back ribs
BBQ sauce from Baby Ray
Mashed taters w/ beef broth
But that's the benefit of making it at home, none of that long ingredient list mess!

So it's not a Gorgonzola dressing, just a balsamic vinaigrette? I don't see why you'd even need creme fraiche when it sounds like it's not a creamy dressing. From that ingredients list, it confirms that it's just a vinaigrette. The Gorgonzola is in the salad, not the dressing.
Blue cheese dressing for future reference:
http://www.epicurious.com/recipes/fo...ressing-101596
http://www.epicurious.com/recipes/fo...ressing-104626

I'd probably just make an apple cider vinaigrette. One part apple cider vinegar, a bit of honey or maple, 2 parts sunflower or other mild oil, 1 part olive oil. Well, I'd also reduce some apple cider or juice and use a little walnut or hazelnut oil, but that's purely optional.

Creme fraiche I get from Ronnybrook Dairy, but it's fairly easy to find Vermont Butter and Cheese Company's creme fraiche as long as you have a "fancypants" supermarket around.
But yes, it is stupidly easy to make. You take some cream, add some buttermilk, leave out overnight, and voila, creme fraiche.
How to Make Crème Fraîche (in One Easy Step!) | Serious Eats : Recipes

You can use the remaining buttermilk to make a dressing which goes great with apple-containing salads. Plus it lasts a long (past the expiration date), so you can keep it a while until you decide to make pancakes.
Almost the original Goin recipe:
radicchio, apple and pear salad | smitten kitchen

Her simple one:
Arugula, Mint & Apple Salad with Walnuts & Buttermilk Dressing - Fine Cooking Recipes, Techniques and Tips

Last edited by Saria; 03-22-2011 at 02:39 PM.
Cleaning out the frig and freezer so it's a conglomeration for supper.
Steak, buffalo chicken, pizza (1 with sauce and mushrooms, 1 with bleu cheese and walnuts),crescent rolls (half made plain and half made with cinnamon & splenda), fruit and cheese tray. No, I'm not eating all of it by myself. : )
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I had to figure out something to do with chicken cutlets tonight to make it new and exciting. And I also wanted to use up a large batch of mashed potatoes.

So, I added a good amount of crushed rosemary and parsley to the mashies, then I cut the chicken into large bite-size chunks and dipped them in lemon juice and encased each chunk with the mashies and formed into balls, and baked at 400 on my baking stone for a half hour til they were brown all over. OMFG...It was delicious. I named the recipe: Rooster Balls.
Originally Posted by RedCatWaves
Awesome. I want some.
In Western PA
Found NC in 2004. CG since 2-05, going grey since 9-05. 3B with some 3A.
Hair texture-medium/fine, porosity-normal except for the ends which are porous, elasticity-normal.
Suave & VO5 cond, LA Looks Sport Gel, oils, honey, vinegar.
http://public.fotki.com/jeepcurlygurl/ password jeepy **updated Feb 2014**
https://www.facebook.com/lifetheuniverseandtodd
Okay, I'm going to make the crème fraîche myself. It sounds easy enough. I've never used buttermilk for anything. I'm assuming this is something they sell in regular supermarkets. I'm also going to make a simple apple cider vinaigrette, to see which recipe I like better.

Thanks for the links!
You're welcome. Yes, buttermilk is very common. It's a low-fat ingredient.
To be clear, the creme fraiche dressing will be delicious, just that the dressing for that salad is just a plain vinaigrette. Granted it's balsamic, but I actually prefer apple cider vinaigrette for this type of salad.
Don't forget salt in your dressing and salt on the actual itself salad as well!
I had to figure out something to do with chicken cutlets tonight to make it new and exciting. And I also wanted to use up a large batch of mashed potatoes.

So, I added a good amount of crushed rosemary and parsley to the mashies, then I cut the chicken into large bite-size chunks and dipped them in lemon juice and encased each chunk with the mashies and formed into balls, and baked at 400 on my baking stone for a half hour til they were brown all over. OMFG...It was delicious. I named the recipe: Rooster Balls.

Served with a spinach, olive, and pickled cabbage salad.

Big hit with the kids and husband alike.
Originally Posted by RedCatWaves
Okay, that sounds really good, especially since I like eating meat in bite sizes. Great idea! Do you think it'll taste a lot different in a regular pan vs a baking stone?
Chicken Alfredo "almost from scratch"

I sautee fresh veggies (brocolli, red bell pepper and purple onion)
Add chopped already grilled chicken breast
Pour in Bottled Alfredo Sauce...let simmer
Add cooked Noodles... Wa! La!

Those rooster balls sound good RCW. I wonder if Addison would eat mash potatoes that way...

Last edited by inheritedcurls; 03-22-2011 at 03:36 PM. Reason: to be nice
mystery soup that has been in the freezer. I think it's gumbo. I'll find out when it starts to thaw.

for the kiddos, linguini with tomato sauce and parmesan.
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