This post is primarily to get our pinto bean recipe documented on my blog. For our pinto beans, we’ve always just added stuff to taste so they rarely taste the same and some are better than others so this time, I tried to make a good batch and document the recipe. I looked around the web to see what ingredients were used by others and came up with the following recipe.
Cindy wanted to make this dish and we agreed it would work well for our Friday get together. She got the recipe for Chicken Shepherd’s Pie from The Kitchen Girl blog and followed it except she increased the ingredients by 50% (shown below) and used corn starch rather than flour for gluten-free.
It has been six weeks since the surgery to straighten my toes and it was time for a visit to the doctor. You may recall I spent the first two weeks with a splint and the past four weeks with my “Go Big Orange” cast.
The Eliza crowd came down again this past weekend and I wanted to fix something simple for supper and I wanted a one-dish meal. I knew I couldn’t go wrong with a baked Kevin dish and the recipe for Bacon Ranch Baked Cheddar Chicken from his “Closet Cooking” blog looked perfect for this meal. Since I was using more chicken than him, I scaled up his recipe to get the one below but his original can be found by clicking on the above link.
Many meat recipes say “dredge in seasoned flour” but they don’t give me the specifics I need to make it which is why I was enthused to find this recipe for a dredge from Horse Thief BBQ while watching an episode of Diners, Drive-ins and Dives. Their recipe is for a chicken sandwich and includes marinade (I used it also) and slaw and it can all be found by clicking on the above link.
Eliza brought her parents down on Sunday to play in the lake as the season winds down and we invited them to stay for hot dogs. For a side dish, I remembered that I had been wanting some pasta salad and after some looking, I found the recipe for one that I had made it the past, really liked, and was somewhat healthy. I made it the day before so the flavors could marry well.
Do you remember my June 5 post where I mentioned that daughter, Wende, had brought us a new supply of sausages from The Wurst Kitchen in Aurora, IL or the July 15 post about making our first homemade kraut in several years or the August 14 post that included homemade spaetzle? Well, it’s okay if you don’t but they are all involved in this meal that is timed to use our newly made kraut which has been fermenting for nearly seven weeks.
