What are you having for dinner? (wanna share your recipe?)

Friday

Moderator
Potatoes O’Brian w Sausage & Egg

1 cm cubed waxy potatoes blanched
Rough Chopped Christmas Bell Peppers & Onion
Olive oil
Salt & White Pepper
Sausage (cooked links, chopped; or cooked crumbles).

After blanching potatoes, allow to air dry, as you ring your skillet with olive oil & heat up in high to smoking, then turn down to medium. Pour potatoes in and let sit to crisp up on one side. Shake/stir & add bell peppers and onions. Cook, stirring/shaking*occasionally for apx 11 minutes on med (potatoes golden brown & cooked through, peppers & onions softened but not to mush). Add cooked sausage & stir in.

Option A) Egg over the top
Turn off burner under potatoes, veg, & sausage
Fry up (or poach, or however you like) a couple of eggs
Plate potatoes & top w/ eggs

Option B) Scramble
Push potatoes/peppers/onion onto side of pan
Add a little bit more oil on the empty half
Pour in beaten eggs.
Allow to set, then stir, allow to set again, stir. Repeat
Once eggs are cooked mostly through, add a splash of water, lid to steam for 30 seconds (makes for crazy good scrambled eggs), lid off & stir eggs into potatoes/sausage/veg.
Plate.

AB) Serve plain, or with any sauces/salsas/fresh herbs your heart desires.

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Friday

Moderator
I make that ^^^ often. Never knew it had a name. 😄
LOL… Back when I could eat eggs (and before they cut the size in half and charged twice as much!) the Jimmy Dean frozen version was my fave hangover cure! Close runner up was Mickey D’s fries & a coke.

Some of the pubs I’ve worked in we sell this after midnight to-go only, as a morning after remedy… along with a mini-jar of crystal or Tabasco hot sauce! 🤣 Because nooooo one wants to cook, like really cook, whilst talking sternly -in whispers- to one’s stomach & head.
 

nursenurse

MyPTSD Pro
Up in the Great White North in the boonies where I work, there is this big bag of stuff I can get at the overpriced grocery store, has potatoes, peppers, onions, and your choice of bacon or steak. Stupidly cheap for the Stupidly Expensive store, too, so i will buy a bag cook some up and place the egg on top, or scramble an egg into it once the stuff has heated up and browned. Saves me the chopping after being overworked.
 

Friday

Moderator
Creamy Lemon Chicken Soup

- Mire Poix
- garlic
- green peppers
- chicken stock
- cashew cream (or actual cream)
- chopped chicken thighs
- lemon juice
- bay leaf
- salt & white pepper
- EVOO


- extras (creamy poblano sauce, chipotles in adobo, hot sauce, salsa, pico de gaillo, noodles, artichoke hearts, beans, bacon, sprouts, leftover potatoes, rice, tortilla strips, baked potato toppings, etc.) <<< In my house we make the base, and then peeps “add shit” as their heart desires, or the pantry provides. I tend to think of this soup as nachos or baked potatoes in that sense 😉

Ring a soup pot with olive oil & sauté the chopped onions, carrots, celery, green peppers, & garlic until onion is translucent & the rest is aromatic as hell. Add chicken stock to cover, bring to boil, add an equal amount of cream, and turn down to simmer. Add chopped chicken, lemon juice, bay leaf, & seasoning . Simmer for 30-60 minutes. Serve, with or without extras &/or sammiches.
 

Freddyt

MyPTSD Pro
That’s good to know, my culinary skills are not very up to par even though I feel like I’m a master, because I watch Gordon Ramsay shows all the time. just kidding but I do love his shows.
Your post woke up in a whole different thread!!! The right one for this conversation though.......

Chicken - with a little sauce, cut up with spices, there's a million recipes and ways to serve it. If you look around on Amazon there are lots of sauce recipe books. Look for one that has gravies as well as sauces.

Sometimes its as easy as condensed soup that works as a gravy. An example is Condensed Mushroom soup - poached chicken, rice, and use the soup as gravy on both chicken and rice.

If you have never, poaching is easy. Pot or pan you can put the chicken in and cover it with water plus a little extra for what boils off. Add water, salt, even spices, bring it just barely to boiling and put the chicken in. Some say put it in before the water boils but I find it easier to be sure the water is hot enough to kill bacteria when you put it in. Down to simmer to keep the chicken from getting tough. And in 10 to 15 min you have juicy tender chicken.

You can even poach in wine if you are up for it. Couque au Vin is simple and amazingly good. Plus its easy to keep the chicken tender because you are poaching it....

If you want to save money - buy fryer chickens and learn how to cut them up. I took a continuing education Chinese cooking class and we spent more time on that than the teacher expected. She chopped the first one up so fast everyone wwas like whoa - slow down and show us how! Everyone likes breasts because they are big and harder to overcook but parts like legs and thighs are way tastier and if you are using them cut up with something else no one will notice or care its not white meat.
 

sunlight7

Confident
Your post woke up in a whole different thread!!! The right one for this conversation though.......

Chicken - with a little sauce, cut up with spices, there's a million recipes and ways to serve it. If you look around on Amazon there are lots of sauce recipe books. Look for one that has gravies as well as sauces.

Sometimes its as easy as condensed soup that works as a gravy. An example is Condensed Mushroom soup - poached chicken, rice, and use the soup as gravy on both chicken and rice.

If you have never, poaching is easy. Pot or pan you can put the chicken in and cover it with water plus a little extra for what boils off. Add water, salt, even spices, bring it just barely to boiling and put the chicken in. Some say put it in before the water boils but I find it easier to be sure the water is hot enough to kill bacteria when you put it in. Down to simmer to keep the chicken from getting tough. And in 10 to 15 min you have juicy tender chicken.

You can even poach in wine if you are up for it. Couque au Vin is simple and amazingly good. Plus its easy to keep the chicken tender because you are poaching it....

If you want to save money - buy fryer chickens and learn how to cut them up. I took a continuing education Chinese cooking class and we spent more time on that than the teacher expected. She chopped the first one up so fast everyone wwas like whoa - slow down and show us how! Everyone likes breasts because they are big and harder to overcook but parts like legs and thighs are way tastier and if you are using them cut up with something else no one will notice or care its not white meat.
Oh man that sounds good. 🤩 I’ll have to try it out. Thank you for providing the Cooking instructions and recipe. I can’t remember the last time I’ve had coq au vin, or if I’ve ever had it to be quite honest, if I have had it, it’s been a long while. Looks like I’ve been missing out!!
 

Freddyt

MyPTSD Pro
Oh man that sounds good. 🤩 I’ll have to try it out. Thank you for providing the Cooking instructions and recipe. I can’t remember the last time I’ve had coq au vin, or if I’ve ever had it to be quite honest, if I have had it, it’s been a long while. Looks like I’ve been missing out!!
I always used to think French and Italian cooking was complicated and difficult. Had opportunity to learn some Italian recipe's from Massimo Capra at an event called Christmas in November and realized how simple most of it is to cook and create amazing food.
 

sunlight7

Confident
I always used to think French and Italian cooking was complicated and difficult. Had opportunity to learn some Italian recipe's from Massimo Capra at an event called Christmas in November and realized how simple most of it is to cook and create amazing food.
That’s awesome. I have never had French food except maybe once or twice and it was like an appetizer. Always wanted to try like an authentic French meal.
 
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