Because we boil chicken breasts and thighs for the pups, we always have an ample supply of chicken broth but we have been out of beef broth for quite a while. So when our neighbors took the beef cattle they had sold to the processor, I told them I’d like some oxtails to stew and some bones for broth. We she came she only had one package of cow tails but enough bones to cover the bottom of two 11”x19” pans.
While at the Food City deli counter this week, I opted to buy some thick sliced corned beef to make into hash for breakfast but when I got home, I recalled a part loaf of marbled rye bread in the freezer. So rather than make all of the meat into hash, I decided to have hash and eggs for breakfast and Reuben sandwiches for supper.
The hash was a simple mixture of diced onions, parboiled cubed
potatoes, and diced corned beef.
Sandwiched between a Thursday of 72F and a predicted Saturday of sunny and mid-50’s was a Friday of rain and 42F which seemed perfect for a fire and soup. Plus, Bev and Pat would be coming home at an unknown time from a few days in Gatlinburg making eat-anytime-soup the ideal meal.
I’ve been freezer diving lately and recently found some 2020 catfish that looked pretty bad so it went to the pets but I also found a nice one pound Norwegian salmon filet that I wanted to try using the recipe for Baked Salmon with Parmesan Herb Crust recently posted by Trish on her “Mom On Timeout” blog. I reduced everything to one-third of the original to match my salmon size and I used dried herbs. The original recipe with some good pics can be found by clicking on the above link.
We hadn’t hosted a super bowl party in many years and decided we should not let this one go by, so we invited a few friends over (our normal Friday group) but for a variety of reasons, almost no one could attend so we cancelled the party.
So, since we hadn’t seen Eliza in a while, we invited her
family to come down for the afternoon and a supper of Sausage Bean Chowder,
which we hadn’t made in quite some time.
But, on Friday, Wende called to advise that they all had Covid (except
Eliza) so they also would not be coming over.
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When I saw this recipe for Pork Chop And Hash Brown Casserole containing two of my favorite things (pork and potatoes), I thought it would work well for our Friday card night. The recipe comes from “The Country Cook” blog and I followed it except I used six chops and made a slight change to the cooking directions. The original recipe along with lots of pics can be found by clicking on the above link.
We love chicken parm so when Karen recently posted the recipe for Crispy Chicken Parmesan on her “Back Road Journal” blog, it moved to the top of the “try soon” list. I pretty well followed her ingredients list but made a minor revision to the cooking method. For the original recipe and great pics, please click on the link above.
