Homemade Beef Stew and buttermilk biscuits. The intoxicating aroma as it was simmering in the crockpot made my mouth water all day. I confess, I pilfered several samples before serving it up once Hubby got home from work. Soooo yummilicious! *drools*
Vegetarian sausage tart with red onion and goats cheese (Linda McCartney vegetarian sausages are THE best veggie sausage!) with broccolini and avocado salad.
Spam and rice with what ever vegetable I dig out of the freezer first. I'm not grocery shopping until tomorrow and Repoman has had a stressful week at work and begged for spam for dinner (which I normally have at least one can on the shelf in case the power is out for a while).
This is apparently rapidly becoming my signature dish lol. Really clubhouse marinades do sooooo much of the work lol. I just give it the time to do so. Like I marinade for like 2 days and then slow cook on low... so much time for that flavour to do it's thing. I do add some flavours myself too though (mainly garlic). But if I say I'm making this chicken my family gets so excited and I'll hear all night "oh my god it smells so good when is it ready?" take the leftovers to work "oh my god it smells so good!".
I mean.... it does though.
I even had to break out both slow cookers for it this time. I have so many veggies, because the produce deals the last 2 days at Walmart have been INSANE. So normally I would do everything in one but I have sooooo many veggies. And I also didn't want all the veggies drowning in the sauce (because I thicken the extra marinade into sauce), the potatoes sure (and the mushrooms, DEFINITELY... they take the flavour SO well) but I wanted to not drown the carrots and cauliflower. So the chicken will cook in one (and about 30 minutes before it's done the mushrooms will go in with the chicken) and everything else will cook in the other.
Baked chicken thighs with a (very) little season salt, dinner rolls and spinach. I think I'd rather be having what @dreamerz13 is having, today is a ho-hum sort of meal for us, but I'm too tired for anything else.
We had smoked ribs with potato wedges, and asparagus. Hubby usually does the cooking on the weekends which is nice. Gives me a break and he's a good cook
Grilled veal chops with chanterelles in a mustard/cream sauce.
The grocery store got a new delivery of beautiful (sort of local) chanterelles yesterday, so of course I had to buy some—they're hard to find in winter, even with the relatively mild weather. I think it's been over a month since I've seen good ones.
The sauce has heavy whipping cream (not all that much, though), country Dijon mustard (a nice balance between smooth and grainy), shallots, and some herb (we'll see which one, maybe tarragon). It could be poured over pretty much anything that isn't red meat.
Normally tonight would be some kind of stew, but I just couldn't resist those beautiful orange mushrooms.
Sweet and hot peppered pork on rice with green salad on the side (and a glass of milk, its spicy). The pork dish is one of our favorites, but I don't make it too often because we always eat too much of it. There are rarely leftovers of it and there should be.
It was just a leftover chicken breast that I had cut into bite size pieces, a bag of frozen stir fry veggies and some stir fry sauce(like 2 tbsp)
First I sauteed the veggies in a bit of coconut oil for about 5 minutes. Then I added the chicken and cooked it for about 3 more minutes to heat the chicken through. Then I added the sauce and cooked for another minute or two. If you like your veggies a little more done, you may need to add more cooking time depending on your stove. You can also use different sauces as well. I like the seaseme too. Just check the labels because some of them are very high sodium.
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Four Seasons Properties
What topping was it?
Just cheese. I only eat cheese. lol
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This is apparently rapidly becoming my signature dish lol. Really clubhouse marinades do sooooo much of the work lol. I just give it the time to do so. Like I marinade for like 2 days and then slow cook on low... so much time for that flavour to do it's thing. I do add some flavours myself too though (mainly garlic). But if I say I'm making this chicken my family gets so excited and I'll hear all night "oh my god it smells so good when is it ready?" take the leftovers to work "oh my god it smells so good!".
I mean.... it does though.
I even had to break out both slow cookers for it this time. I have so many veggies, because the produce deals the last 2 days at Walmart have been INSANE. So normally I would do everything in one but I have sooooo many veggies. And I also didn't want all the veggies drowning in the sauce (because I thicken the extra marinade into sauce), the potatoes sure (and the mushrooms, DEFINITELY... they take the flavour SO well) but I wanted to not drown the carrots and cauliflower. So the chicken will cook in one (and about 30 minutes before it's done the mushrooms will go in with the chicken) and everything else will cook in the other.
I would die without my slow cooker(s) tbh.
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- Spicy Chicken McWrap with fries and Coke
- and a Double Cheeseburger
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Grilled veal chops with chanterelles in a mustard/cream sauce.
The grocery store got a new delivery of beautiful (sort of local) chanterelles yesterday, so of course I had to buy some—they're hard to find in winter, even with the relatively mild weather. I think it's been over a month since I've seen good ones.
The sauce has heavy whipping cream (not all that much, though), country Dijon mustard (a nice balance between smooth and grainy), shallots, and some herb (we'll see which one, maybe tarragon). It could be poured over pretty much anything that isn't red meat.
Normally tonight would be some kind of stew, but I just couldn't resist those beautiful orange mushrooms.
It was just a leftover chicken breast that I had cut into bite size pieces, a bag of frozen stir fry veggies and some stir fry sauce(like 2 tbsp)
First I sauteed the veggies in a bit of coconut oil for about 5 minutes. Then I added the chicken and cooked it for about 3 more minutes to heat the chicken through. Then I added the sauce and cooked for another minute or two. If you like your veggies a little more done, you may need to add more cooking time depending on your stove. You can also use different sauces as well. I like the seaseme too. Just check the labels because some of them are very high sodium.