We had some chicken breasts in the fridge that needed to be cooked and for a side, I’ve been itching to try the recipe for Twice BakedPotato Casserole since seeing it last week on Trisha’s “Mom On Timeout” blog. I decided to turn the chicken into a version of chicken parmesan using the leftover sauce from our Thanksgiving meal. This is our normal method for the chicken.
I’m not a big fan of a traditional Thanksgiving dinner and we’ve often done very different cuisines and this year we decided on Italian. Since some of the invitees were unavailable on Thanksgiving Day, we opted to have our meal on Wednesday – ain’t retirement great.
We had 12 diners so we used both the dining room and sun
room tables – I called it the kids table.
Here’s a shot of the big table that was empty then but soon filled up with food.
Even though it’s called a Christmas Cactus, ours always
blooms at Thanksgiving.
Have a
great day and thanks for stopping by Almost Heaven South.
Larry
11/25/21
event date
When I bought a whole pork loin a while back, I sliced some of it at 3/8”-1/2” thick to use for schnitzel and when I saw Claudia’s recipefor Hunters Schnitzel on her "What’s Cooking Italian" blog I knew it was the one I wanted to try. The German name for schnitzel with mushroom sauce is Jägerschnitzel and I’ve eaten it in several German restaurants. I followed her recipe as shown below but you can visit her site for some good how-to photos.
I wanted to have something different with our ChileColorado and searched the web for a Mexican salad that sounded good and came upon an interesting looking recipe on The Café Sucre Farine blog. It had lots of ingredients and I didn’t followed the recipe exactly so I noted my changes.
I bought the dried peppers for my first attempt at Chile Colorado some time ago after seeing the recipe on Pam’s “For The Love OfCooking” blog. Upon noticing that the recipe she used came from Isabel Eats and my recent success with her Chile Rellenos, I knew those peppers had to be put to use if these two good cooks made the recipe. I had a couple of pieces of flank steak in the freezer needing to be used so they were the meat of choice and since I wanted to use a slow cooker, I varied the directions to do that. I also varied the chiles as shown. You can click on the above link for the original recipe and more excellent pics like this one.
As I mentioned in the last post , I made carnitas so I would have them to make the Chuy’s Burritos that I had seen on Diners, Drive-ins, and Dives. The secret to this burrito is the inclusion of a chile relleno in the stuffing and we started making them with our home grown poblano peppers. With our first predicted freezing weather, Bev picked our remaining peppers and all of the poblanos on top came from a single plant.
