For supper tonight I made grilled boneless and skinless chicken breast-strips served with Frank’s Red Hot Sauce. The vegetable was Pigeon Peas and Basmati Rice, made with Onions, Bacon, Turmeric, Rosemary, Garlic, and Cumin. The Basmati was cooked first with Chicken Base, Rosemary and Turmeric before being added to the peas, onions, and bacon. Some Italian Flat-leaf Parsley was added shortly before serving.
Continue reading Pigeon Peas and Rice With Grilled Chicken Strips
Oatmeal Cream Pies are always a crowd pleaser. This recipe will make one much better and more memorable than the plastic wrapped ones purportedly made by some little lady… Continue reading Giant Oatmeal Cream Pie
It remains fresh for a few weeks and slowly loses its potency after that but remains perfectly usable. It stays fresh longer stored out of light as well. Continue reading Blackened Seasoning (Blackening Seasoning)
Cloud Eggs were quite popular in Europe in the 17th century and have become fashionable a few times since then. You are basically making a meringue and putting an egg yolk back into it.
They are really great, fluffy pillows of savory goodness.
Saturday night I made Grilled Chicken Alfredo with mini shells because that’s what my daughter wanted.
I know that most people make it with fettuccine noodles but she wanted “little shells.” So, that’s what I made.
I used a Lodge 10 SK for the sauce and a Lodge 8 SGP. My wife wanted Yeast Rolls so I fired up a Wagner Sidney -O- #8 and made those. They both wanted a brownie and ice cream so, out came another Wagner Sidney -O- #8.
Everyone was happy including our company.
