HomeI cut up some chicken thighs and turned the bits into some delicious fried chicken.....then used that to make my 'faux' Applebee's Oriental Fried Chicken Salad.
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June, 2016 * * Dinners We Fixed
+5
Niagara Visitor
Bugster2
UNCLE JIMMY
Barbara101
bethk
9 posters
Message [Page 14 of 19]
327 Re: June, 2016 * * Dinners We Fixed Thu Jun 23, 2016 7:45 pm
Barbara101
Oh looks wonderful !!! I love that salad .
328 Re: June, 2016 * * Dinners We Fixed Thu Jun 23, 2016 7:48 pm
Niagara Visitor
My hubby grew up eating his with sugar on top, but learned to appreciate my cheese ones too. And I sprinkled some seasoned salt on them too.
329 Re: June, 2016 * * Dinners We Fixed Thu Jun 23, 2016 7:50 pm
Barbara101
leftover grits with limas and some German sausages I picked up at Aldis.
330 Re: June, 2016 * * Dinners We Fixed Thu Jun 23, 2016 7:53 pm
UNCLE JIMMY
bethk wrote:I cut up some chicken thighs and turned the bits into some delicious fried chicken.....then used that to make my 'faux' Applebee's Oriental Fried Chicken Salad.
Surely does look great. I'll bet those little nuggets are crispy to pass the "Eat The Chicken Jimmy Test!" "
331 Re: June, 2016 * * Dinners We Fixed Thu Jun 23, 2016 8:17 pm
UNCLE JIMMY
Barbara101 wrote:
leftover grits with limas and some German sausages I picked up at Aldis.
I like that! .... Do I see Tabasco sauce?? Yumm!!
332 Re: June, 2016 * * Dinners We Fixed Thu Jun 23, 2016 8:25 pm
UNCLE JIMMY
Had angel hair spaghetti, with a great sauce Tina made. Beef and Pork cubes, and
Sons favorite.... Beer Balls. ( Meatballs with beer as a liquid for the bread crumbs!
Plus Lugonega Sausage.
Sons favorite.... Beer Balls. ( Meatballs with beer as a liquid for the bread crumbs!
Plus Lugonega Sausage.
333 Re: June, 2016 * * Dinners We Fixed Thu Jun 23, 2016 8:28 pm
NormM
I am having leftovers today. I did make a shrimp stock for tomorrows dinner though.
334 Re: June, 2016 * * Dinners We Fixed Thu Jun 23, 2016 8:56 pm
bethk
Admin
Barbara101 wrote:
leftover grits with limas and some German sausages I picked up at Aldis.
Love sausages & limas!
I've only had grits with something like a tasso gravy. Do you put anything in them to amp up the flavor? The plain ones they serve with eggs are OK if you put in some of your bacon and then let the runny egg mix in....Just wonderin' because it's not something I grew up with.
**************
And, YES, Jimmy ~ you would have loved my chicken bits. I marinated the chicken in a spicy buttermilk and then 'double-dipped' in well seasoned flour. They were deep fried (don't ANYONE tell Dane....I don't think he's figured it out yet) and they were well done.
335 Re: June, 2016 * * Dinners We Fixed Thu Jun 23, 2016 8:58 pm
bethk
Admin
UNCLE JIMMY wrote:Had angel hair spaghetti, with a great sauce Tina made. Beef and Pork cubes, and
Sons favorite.... Beer Balls. ( Meatballs with beer as a liquid for the bread crumbs!
Plus Lugonega Sausage.
I won't even comment on the 'beer balls'.....I could get in trouble! LOL
In Ohio one of the favorite bar bites was sauerkraut balls - kind of like a hush puppy but made with a lot of sauerkraut. Pretty tasty dipped in ranch dressing.......
336 Re: June, 2016 * * Dinners We Fixed Thu Jun 23, 2016 9:17 pm
Barbara101
Do I see Tabasco sauce
Rooster sauce aka sriracha
I like grits plain and added stuff. Butter..or cheese..I use stone ground..
OH BTW thanks for the comments..
I grew up in Ohio and my grandma called it mush lol..was not a fan. Then I grew up and now I love them.that and polenta,,
Rooster sauce aka sriracha
I like grits plain and added stuff. Butter..or cheese..I use stone ground..
OH BTW thanks for the comments..
I grew up in Ohio and my grandma called it mush lol..was not a fan. Then I grew up and now I love them.that and polenta,,
337 Re: June, 2016 * * Dinners We Fixed Thu Jun 23, 2016 9:35 pm
UNCLE JIMMY
Barbara101 wrote:Do I see Tabasco sauce
Rooster sauce aka sriracha
I like grits plain and added stuff. Butter..or cheese..I use stone ground..
OH BTW thanks for the comments..
I grew up in Ohio and my grandma called it mush lol..was not a fan. Then I grew up and now I love them.that and polenta,,
Hahahahaa..... Yep! Growin up in Pennsylvania, we called it Mush Too!
And lest I forget Pablum! ....
Mom and dad loved cooked oats, and Polenta. Brother and I never really liked any cooked cereal.
My two kids love cooked farina. Tina's mom made it for Jimmy, and he liked when after it cooked, she would add some dry to make what Jimmy called Lumps.
They ate it with sugar sprinkled on top, a smidge of cinnamon in the center, and then they would swirl it with a spoon to make a pin wheel.
Tina adds sugar, a lump of butter, and milk or cream in the center.
The kids ate from the outside and in circles all around till they got to the center.
Then when Jimmy was growing up, that had this stuff called Maypo.
The TV ad showed the cartoon of this kid screaming, "I want MY MAYPO!"
I couldn't stand that Ad. And every time it came on, Jimmy would pout, and scream "I want my maypo too!"
338 Re: June, 2016 * * Dinners We Fixed Thu Jun 23, 2016 9:54 pm
Bugster2
I love Cream of Rice, Cream of Wheat, Malt o Meal and the like but the first time I had a bite of cheese grits I gagged. Had to spit it out fast into my napkin. The gag was totally unexpected but my body definitely was trying to tell me something. I had the same thing happen the first time I had a taste of wax beans. Gag!
339 Re: June, 2016 * * Dinners We Fixed Thu Jun 23, 2016 10:04 pm
Barbara101
I like all grits and cheese grits too. I like wax beans too . To each their own.
340 Re: June, 2016 * * Dinners We Fixed Fri Jun 24, 2016 7:22 am
bethk
Admin
Barbara101 wrote:
I grew up in Ohio and my grandma called it mush lol..was not a fan. Then I grew up and now I love them.that and polenta,,
THAT'S IT~~
I grew up in Ohio and MY grandma called it MUSH.......and I LOVED IT!
Fried up crisp. Eaten with butter and syrup.
So every time I try grits or polenta, I 'taste' MUSH ~ and in my mind, it's breakfast food, needs butter and pancake syrup ....... AND a side of fresh side pork, broiled until it's 'fat free' and crunchy.
LOL
341 Re: June, 2016 * * Dinners We Fixed Fri Jun 24, 2016 8:07 am
Barbara101
Oh I forgot side meat lol was not a fan of hominy. Bland . She also knew what wild greens to pick and eat. She called it poke salad Annie .
342 Re: June, 2016 * * Dinners We Fixed Fri Jun 24, 2016 10:42 am
Bugster2
I do not like hominy but I like Corn Nuts which is made with a corn that is as big as hominy. I wonder if that is what they use? Love the taste but I always feel like my teeth are going to crack when I eat them.
343 Re: June, 2016 * * Dinners We Fixed Fri Jun 24, 2016 10:48 am
Crybaby
I love grits -- any way I can get them. With butter and freshly ground black pepper, with my fried egg or poached egg running into them and spilling its yolk, shrimp and grits and I love them made with cream cheese in them, too. It's nice to have them with meat on the side but I could eat a bowl of grits every day without meat and still enjoy them.
Polenta is also on my list of things I really enjoy. Just thinking of polenta makes me think I don't have it often enough. Brian will eat it but he's not a fan of polenta or grits. His friend Jimmy, who also grew up on Cape Cod, adores grits right along with me though. When we go out for breakfast when he visits, we laugh as he often listens to what I order for breakfast and then tells the waiter to make him the exact same thing. The man loves his food!
Polenta is also on my list of things I really enjoy. Just thinking of polenta makes me think I don't have it often enough. Brian will eat it but he's not a fan of polenta or grits. His friend Jimmy, who also grew up on Cape Cod, adores grits right along with me though. When we go out for breakfast when he visits, we laugh as he often listens to what I order for breakfast and then tells the waiter to make him the exact same thing. The man loves his food!
344 Re: June, 2016 * * Dinners We Fixed Fri Jun 24, 2016 11:20 am
Barbara101
Bugs , what do you like?? I am pretty sure you are cooking but you say everything you cook or bake is bad ? What do you eat ??
345 Re: June, 2016 * * Dinners We Fixed Fri Jun 24, 2016 11:39 am
Bugster2
Do I say everything is bad? Well, I didn't mean to. I am very critical of my own cooking so maybe that is why I complain. There are certain foods I just can't eat without extreme gut pain like any kind of chile, sage, paprika, raw onions, ginger. Then there are foods I just don't like: grits, most fish, most alcohol based drinks, a plain glass of milk (must have chocolate sauce), cooked fruit like in pies but I love the juice that the fruit puts off, dried fruit, most anything that is made to be low fat, fresh cucumbers, watermelon, papaya. Sour or tart foods make my jaws hurt but I love lemon and lime desserts. For some reason they don't bother me. Not a fan of coffee, it repeats on me for hours. I think we all have food preferences and dislikes. Maybe I have more than other people. Oh! I thought of another thing! I don't like turkey bacon. I feel like I am chewing on a piece of shoe leather that has been dipped in bacon juice.LOL!
346 Re: June, 2016 * * Dinners We Fixed Fri Jun 24, 2016 1:35 pm
Imelda HL
bethk wrote:I cut up some chicken thighs and turned the bits into some delicious fried chicken.....then used that to make my 'faux' Applebee's Oriental Fried Chicken Salad.
oh oh oh.. I'm going to steal this... I'm thawing couple piece of boneless chicken thigh, what did you use to coat the chicken, they looks crispy
347 Re: June, 2016 * * Dinners We Fixed Fri Jun 24, 2016 1:43 pm
UNCLE JIMMY
I can if I want to, can cook great tasting meals, but when you have PITA fussy @$$ people to cook for, there are a lot of things I cannot use in my recipes.
For instance.... Tina does not like fresh basil in the meatballs. Yet, if she orders Italian lasagna out, if it has fresh basil, she will eat it.
Then there is the parsely thing. Kids hate it.
Celery, the kids hate, and in soup, Tina puts it in whole then chucks it when the soup is done.
They wont eat fresh or frozen peas. Has to be baby peas and from the can nice and mushy. yuck
Not allowed to salt the ricotta cheese when mixing it with eggs and Romano cheese.
Y E T ....they will do the saltaholic shake shake when it's on their plate.
I had a Portuguese friend who was a chef at a restaurant in Newark NJ.
He told me, Mastering the salt in cooking is an art. He said " When I cook the food, I put the salt, and when finish; food go to the tables, I watch if the people pick up the salt at the table. If I see no shake of the salt, then I know I put the salt Perfect to the taste.
For instance.... Tina does not like fresh basil in the meatballs. Yet, if she orders Italian lasagna out, if it has fresh basil, she will eat it.
Then there is the parsely thing. Kids hate it.
Celery, the kids hate, and in soup, Tina puts it in whole then chucks it when the soup is done.
They wont eat fresh or frozen peas. Has to be baby peas and from the can nice and mushy. yuck
Not allowed to salt the ricotta cheese when mixing it with eggs and Romano cheese.
Y E T ....they will do the saltaholic shake shake when it's on their plate.
I had a Portuguese friend who was a chef at a restaurant in Newark NJ.
He told me, Mastering the salt in cooking is an art. He said " When I cook the food, I put the salt, and when finish; food go to the tables, I watch if the people pick up the salt at the table. If I see no shake of the salt, then I know I put the salt Perfect to the taste.
348 Re: June, 2016 * * Dinners We Fixed Fri Jun 24, 2016 1:49 pm
Bugster2
I our house, they shake on the salt and then taste.
349 Re: June, 2016 * * Dinners We Fixed Fri Jun 24, 2016 1:52 pm
UNCLE JIMMY
Bugster2 wrote:I our house, they shake on the salt and then taste.
My mother and Tina's mom were like that. It looked like snow on the food.
My son Jimmy does the same, only not as much.
350 Re: June, 2016 * * Dinners We Fixed Fri Jun 24, 2016 2:55 pm
bethk
Admin
Imelda HL wrote:
oh oh oh.. I'm going to steal this... I'm thawing couple piece of boneless chicken thigh, what did you use to coat the chicken, they looks crispy
I marinated the cut up thighs in buttermilk / sambal oleck (my new favorite)....about 1/4 c. buttermilk, 2 T. sambal. It doesn't take much, just enough to easily coat the chicken. I don't think buttermilk ever goes bad. I've had mine for probably 3 or 4 months, just shake it well before I use it. That's why I buy the smallest container I can find. Then I left it in the refrigerator until time to cook. The coating was simply ap flour with a heavy seasoning of salt & pepper. I put the chicken into the flour & laid it on a plate to dry a bit. Then, just before frying in 350° oil I put the chicken back in the flour to be sure it was well coated.
The dressing recipe is a copycat 'Applebee's Oriental Chicken Salad' dressing I found on the internet....mayo based with sugar, oil, a touch of toasted sesame oil, a bit of soy....easy to make any dressing you prefer.
Message [Page 14 of 19]
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