Nice catch

was gonna make burritos...... well didn't realize I had no wraps. improvise

hamburger, b olives, lettuce, hunts spaghetti sauce, garbanzo peas, taco spice, cheese and hot sauce, sour cream and chives on tort chips.

guess first time on a vegan burger. ya I need to go shopping no burger buns.


burger... chicken peas mashed, egg, grated carrots, celery garlic salt and pepper

cheese letuce pickles and mayo with chicharrones

Looks good, Chris. How was the burger? Would you do it again?

honestly need more seasoning, chicken peas over ran taste.

https://www.foodnetwork.com/fnk/recipes ... rs-8061379

Maybe some lemon juice to cut through the heaviness of the chickpeas, kind of like what they do with hummus….maybe some pickled red onion, as well.

Looks good, though!

A small standing rib roast in the oven
Weather was too crappy to smoke it. Here's a rubbed pic and after coming out of the oven.
I didn't get any pics of the slicing, I was too hungry.

Nice!

2nd that nice bark





well got some ribs greena and P salad

Sweet!

Eatin’ good in the neighborhood…

Trying to rotate out the freezer and I found a b/s chicken breast that was meant for a casserole I never made.... I've been wanting to try out these parmesan bread crumbs that I picked up -- meant for a meatloaf that I still haven't made -- so I made pan fried breaded chicken. I had already split the one breast - tried to flatten with a beer bottle (I had brought my soft blow hammer in from the garage) as best I could. Seasoned with Montreal Chicken for ~ hour - into a bag of flour to coat - dredged in egg - then coated with the crumbs.... Its been a loooong time since I've had chicken that wasn't smoked.... Pretty happy with the way they turned out!



Also scored some of these 'Loaded Mash Potatoes' for 2for$1 that I wanted to try out.... doing the math made them a pretty sweet deal! (I actually ran down and grabbed five more right after eating...)



Was planning on having some asparagus with it, but got lazy and decided on a can of corn..... Its been a while since I've pan fried something.... been short on cooking oil until just recently (DAMN expensive!!!!) so I decided to go for it. Damn good meal!!!! Chicken turned out great!!!



I don't know if it was the oil from the pan frying or the mashys, but it was a pretty heavy meal -- the pack for the mashys said it made six servings (yeah, right) and I had a good third of it..... two 'suggested serving sizes' always seems right yet wrong at the same time....

I was thinking about using this little 'wheelie cutter' that sis gave me -- two blades - one ~6 stacked blades and the other stacked interrupted blades for use on like a chicken fried steak -- I didn't use it just because I didn't want to clean it --- I wish I would have now.... I think it would have made it 'fork cut' if I had. I will next time and on the pork loin that is going to get the same treatment!

I figure I'll easily get two more meals out of the bigger piece matched with the mashys so I'm pretty happy.... And those mashys are going to be AWESOME when I finally get around to making some meatloaf --- with the same parmesan bread crumbs.....

Ooooo - and I have to say - I felt bad about wasting the leftover crumbs from the pan, so I poured the left over egg wash in, mixed, made little flat patties and fried them..... tasty little treats! I should have mixed some of the mashys in there too..... Channeling Mom.... she taught me well.

nice JB been along time since I've fried breaded chicken. the other day I notice a pack of breast.... sigh, guess bought by accident. I always find em "dry" like turkey breast, frying seems to do the trick. Guess I got a plan for this weekend. I too wonder how the come up with 6 serving on mashy, guess I like big scoops. I too do the "egg" paddies at the end why waste it

Yeah --- I was going back and forth whether to to egg wash and pan fry or coat with mayo and oven bake.... I keep thinking the mayo would just make a mess and the coat wouldn't stick..... I still may have to try it tho.

Without smoke - its hard to make a chicken breast taste good and still be juicy (by itself)......

Heres the little wheelie cutter doodad gadget that I've had for 7+ years but have never used....



I'm thinking I'm gonna play with it on the next breasts and I'm certain it will great on some pork loin slabs. I got me thinking...... run it over whole chickens to pierce the skin for seasoning??? Pork butts!!!! Open up the surface a (good) bit more for more bark???? I've got some new things to try....

Cacio e Pepe Arancini



looked at several places to see what variations were. get mozz cheese string easier to cut then the block. For the chile aioli I added this umami sauce to it, kinda sweet and hot but no lingering burn. Lastly did it in air fryer for 6 min a side


https://www.foodnetwork.com/recipes/cac ... i-13662836
https://www.youtube.com/watch?v=GOTR_JPtffQ