Tonight it will be crock pot Mexican Chicken served over rice and topped with 4-Blend Mexican Shredded Cheese. If y'all want it: 2 Lg. jars Picante Sauce 2 cans Cream of Chicken soup 2 pkg. Ranch Dip--1 pkg. Taco Seasoning 1 Vidalia onion (shaved) 4 lbs. Boneless/Skinless Chicken Breasts 1 bag 4-Blend Mexican Shredded Cheese Mix all ingredients into crock pot except Chicken and Cheese. Set on High and stir well. Add Chicken (whole pieces). Cook on High for 3 hours, stir every hour. Turn down to Low and simmer remainder of day. In later stages chicken will shred up as you stir mixture. Serve over rice topped with shredded cheese. Enjoy. Ice cold longneck Pacificos tonight with this dish.
Tonight is leftover escarole soup with a lemon and garlic pasta side. It has gotta be fast in order to make it to the men's basketball game in time.
My Dutch oven is very old and cast iron. It was my MIL's but it is way too heavy for her to use so she gave it to me. I love it. We bought my eldest boy a Dutch oven for his first solo living arrangement. It is not as nice as a Lodge enamel one, but pretty nice for the price. There was exposed cast iron on the rims so I seasoned the rims before letting it loose on him. I like his apartment (a unit in a quad-plex) mostly because it has a gas range. I have always hated cooking on electric stove tops.
It's in the mid-70's here today so grilling it is-- Bone-in ribeyes cut 1 1/2" thick--medium rare of course-- Fresh salad with vine ripe tomatoes-- Baked potatoes-- Ice cold longnecks as needed.
I am pan searing/cooking pork tenderloin with a dark cherry/red wine/thyme/balsamic/shallot reduction along with wilted mustard greens and spinach for dinner. Lots of different pinot noirs to pick from in the wine cellar.
Hard cold here last night and tonight so-- Hamburger-vegetable soup with grilled cheese sandwiches. Hamburger is 50-50, Ground Chuck/Venison Burger.
Last two enormous 2" thick rib-eyes from Christmas are defrosted and coming up to room temperature. It was cold today so I don't mind firing up the oven for some oven baked potatoes. Salad course, of course.
My wife wanted the steaks cooked a bit more that medium rare last night: think of between medium rare and medium. Even though the steaks were thick I managed to pull it off. Just more time on low heat with lots of flipping before the high heat finishing. Q-ing a mess of chicken legs for dinner tonight finished with Pat's Ho-Made BBQ sauce (thanks for cluing me in on that, 74nole). Also cooking mustard greens.
We're going healthy tonight--- Grilling Big Bill burgers with Sargento Sharp Cheddar Cheese and home made Fries. Ice cold longnecks?? Absotively!
tuss- Saw your pics--that set the table here for tonight. Smoking Rack Baby-Backs on the Egg over apple wood smoke. Fresh green beans and new potatoes to go with along with grilled garlic sunflower bread.
Sounds good man, baby backs are the best. My Dad and I have a big ol double barrel smoker, I love using that thing, I'll post some pictures of what we do on that thing sometime.
got a request this afternoon from my much better half for pecan chicken and mashed redskin taters, being of relatively sound mind, I complied.
Tonight had to be quick and simple: clam linguine. Saute garlic (two big cloves) in olive oil, add one can of minced clams without juice and one can of minced clams with juice, add a bunch of flat leaf parsley leaves (no stems) that are chopped fine. Add to that a pound of linguine al dente to cook for and extra minute or two. I added two tablespoons of butter to the mix for a bit more depth to the flavor. Added freshly grated Parmesan cheese to taste. No leftovers. LOL.
Storming pretty good over here this evening so supper is inside tonight- White Chicken Chili it is--- Pacificos just seem to land in the Yeti on nights like this---
