November, 2016 - Dinner / Supper for the day

bethk wrote:Imelda....we like just about every vegetable roasted.  I don't think you can go wrong ~ and all chicken pieces should work perfectly well.  I just use a lot of chicken thighs because that's the dark meat we both like (and it's less expensive than the breast or mixed chicken parts).

I like dark meat too, Dirk prefers breast, but he eats thighs too... so if I bought a whole chicken, I'd eat the thighs and he'd eat the breasts, everybody wins

I'm thinking to cook turkey if I could find a small one ( under 10 lbs ), I'll eat the dark part, Dirk will get the white part.. yummmm

Yesterday when we served the Thanksgiving dinner, we had 2 big pan, people could choose whether they wanted the dark or white meat.. most people chose the white part

Imelda HL wrote:

bethk wrote:Imelda....we like just about every vegetable roasted.  I don't think you can go wrong ~ and all chicken pieces should work perfectly well.  I just use a lot of chicken thighs because that's the dark meat we both like (and it's less expensive than the breast or mixed chicken parts).

I like dark meat too, Dirk prefers breast, but he eats thighs too... so if I bought a whole chicken, I'd eat the thighs and he'd eat the breasts, everybody wins

I'm thinking to cook turkey if I could find a small one ( under 10 lbs ), I'll eat the dark part, Dirk will get the white part.. yummmm

Yesterday when we served the Thanksgiving dinner, we had 2 big pan, people could choose whether they wanted the dark or white meat.. most people chose the white part

Imelda, maybe you can get a breast for Dirk, and for you, the thighs..... I'm sure they sell them separate. Maybe a little more cost, but you can have what you wish for. Sometimes, they sell the leg with the thigh attached together.

Imelda HL wrote:

I'm thinking to cook turkey if I could find a small one ( under 10 lbs ), I'll eat the dark part, Dirk will get the white part.. yummmm

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bethk wrote:I've got chicken thighs & legs, seasoned with the Hungarian Chicken Seasoning, in a 425° oven ~ I like them to roast until the fat renders off and the skin is crispy and the meat is cooked through to the bone.....I don't care if the meat dries (although the thighs usually stay moist) as long as the meat is well done and not a hint of pink.  I have one last delicata squash cut in half and ready to stick in the oven for the last 30 minutes of the chicken.  Man, we love that one!

And since I couldn't decide on a vegetable......I have some frozen mixed vegetables ready to go.  Personally, I really love mixed veg ~ well, I like just about any veg so this is a good one for me.....GOOD colors!

NormM wrote:Charlie has a date tonight and the only thing I've cooked is for Thanksgiving, so I ate out at Cracker Barrel. I had catfish. I made some Challah today.