😜
Steak … again 😆 🥩 w/sweet potatoes 🍠 peas 🍃 & carrots 🥕😋



Chicken Parm w/Rigatoni








I didn’t go to the work of getting chicken crispy just to smother it with sauce…so I like to go a little light with that 😉
New toys …


And just burgers 🍔😋 ⤵️

😜
Steak … again 😆 🥩 w/sweet potatoes 🍠 peas 🍃 & carrots 🥕😋
Chicken Parm w/Rigatoni
I didn’t go to the work of getting chicken crispy just to smother it with sauce…so I like to go a little light with that 😉
New toys …
And just burgers 🍔😋 ⤵️
Pork Steak AND Onion Gravy Recipe adapted from – 👉 the Anthony Kitchen
I needed some color there 😆 we were hot, tired & hungry. 😛 Served it with egg noodles and creamed corn🌽 Salad on side 🥗
Omaha Steaks’ Seasoned Smoky Chicken Wings, Leftover Saffron Rice made crispy (little evoo & butter in skillet to heat rice) 😉 & cucumber tomato dill salad 😋
Rice in previous post.
Salad – adapted (roughly 🙄 adjust to your taste preference); any cut tomatoes 🍅 ⤵️
¼ cup cider vinegar
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon chopped fresh dill weed
¼ teaspoon ground black pepper
2 tablespoons extra virgin olive oil
2 cucumbers, sliced
few sliced green onion
cherry tomatoes, cut
In a large bowl, mix the vinegar, sugar, salt, dill, pepper, and whisk in oil. Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15 minutes before serving.
Most recipes call for a flank steak, however…I am surrounded by Carnicerias (Mexican Meat Markets), so it’s most often skirt steak here.
I cut it in strips and put in teriyaki marinade for at least an hour; I usually do it in the morning. Homemade teriyaki sauce is MUCH better than store bought. Below is approximately what I use, I adjust everything to my family’s preferences. Save remainder of marinade to brush on skewers when done. ALSO, I must add that I made these under broiler in Ninja Air Fryer Oven.. I stole this from stolen recipes 😜 ⤵️
https://stolenrecipes.net/2019/09/22/beef-teriyaki-skewers/
Recipe –
Then I made Saffron Rice –
I’m racking my brains here because I never follow a recipe‼️ I like when rice starts to brown or get crispy on bottom and/or edges, so I tried this out and it worked‼️‼️‼️ I put both butter and evoo in pan, sautéed onion and red pepper, then added a cup of rice and coated it in the oils, slightly toasted, then I added 2 cups of water (that I added Better than Bouillon chicken base to), pinch of salt, pinch of Saffron threads, brought to boil, turned to low, covered with lid (using a piece of dough to cover hole in my lid 🙄; from piece of wet bread 🤭), and let cook for 25 minutes. I checked on it, it was done, so I turned burner off, but left pan on burner while I made the beef Skewers. When I checked on rice….the bottom had just started to brown. That’s what I wanted. Okay so I was craving tahdig or crispy rice, but didn’t feel like doing all that. All i can say is that we (me & my family) loved this meal.
Maple Dijon Chicken (usually 🤭) BUT I didn’t have Maple Syrup soooo… I went with HONEY (& heavy on the garlic), making it Garlicky Honey Mustard Chicken w/new red potatoes; that I put in oven earlier than chicken & they were GREAT w/some crispy skin. https://dawnspitfire.wordpress.com/2015/06/30/delicious-too-easy-chicken/?preview=true
A roasting pan full of chicken (family style)… that requires no work? I’m all in! AND everyone likes it‼️🥰🐔 🍯
Ingredients:
1 1/2 pounds boneless, skinless chicken thighs (I had more)
1/2 cup Dijon mustard
1/4 cup maple syrup (this time honey)
1 Tbs rice vinegar
Fresh rosemary (minced GARLIC)
Salt and pepper
Directions:
1. Preheat oven to 450ºF.
2. Mix together Dijon mustard, maple syrup (or honey if substituting), and rice vinegar.
3. Place chicken thighs into a foil-lined baking dish (or disposable foil baking pan). Season with salt and pepper.
4. Pour maple (honey) mustard mixture (with at least 4 cloves of minced garlic 😜) over the thighs, turning chicken so that it’s fully coated. Top with fresh herbs (optional) like rosemary, thyme, parsley, green onion/scallion, etc..
5. Put the chicken thighs into the oven, and bake for 40 minutes or until cooked through. Baste the tops of the chicken with more sauce half way through cooking time.
6. Let the chicken rest for 5 minutes before serving. Spoon some extra sauce over the top of chicken and sprinkle with snipped fresh rosemary.
This time I made it honey mustard with GARLIC 😋🧄
Tacos –
Quesadillas –
👉 I posted this before; it’s a favorite; however…I want to add, since making it more…I’ve gotten better at it 😉 I add diced roasted red peppers and this last time I added just a little bit of multiple colored diced bell peppers. It adds color along with a flavor that doesn’t interfere with dish. BUT…even better than that…I get the rice crispy around edges‼️😋 LOVE that! 😍 I used both thighs and drumsticks too. Dark meat can take the longer time in oven. 🤫 1 hour. To start with the oil was a little less. The rice measurement was heaping while I kept the liquid tight, figuring juices from chicken adds to it; aah ha! Made rice crispy around edges ⤵️ DELICIOUS
https://just2note626395589.wordpress.com/2021/03/24/one-pot-crispy-chicken-and-rice/?preview=true
⤴️
I’ve made it with boneless skinless chicken thighs also…⤵️
😋 No need for a recipe. Pictures 🤣 ⤵️
Heat Saurkraut in separate small saucepan on stove.
With fresh bakery marble rye 😉⤵️
😜
Oh and some new toys for mother’s day, at the end 🥰
So yeah…our regulars…
Speaking of breakfast, my daughter likes waffles 🧇 with Nutella 🌰 🍫, banana 🍌& maple syrup 🍁
So there you go….for my last couple weeks 😉 I do take OUT too. 🥡🍕
Olive Tapenade Bruschetta or Crostini 🫒 🥖😋 flexible to your liking 😉 TASTE
Ingredients
1 cup kalamata olives (pitted)
1 cup green olives (pitted)
1/4 cup roasted red peppers
1 clove garlic (minced)
3 anchovies
1 tablespoon fresh parsley leaves
1 tablespoon fresh thyme
1 tablespoon fresh dill
1 teaspoon lemon juice, plus zest
1 tablespoon fresh oregano
1 tablespoon capers
10 oil-cured olives, pitted
Directions
Combine all ingredients in a food processor; pulse 10 times or until olives are finely chopped.