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Uno could probably make you deader...
I had a rather great lazy week last week. Doesn't start out lazy: Chicken Cacciatore. The local grocer had these boneless/skinless massive chicken breasts on sale buying in bulk. So, I bought a bunch, and Monday made Chicken Cacciatore out of 9 of them in a giant roaster pan with a ton of peppers, onions, and tomatoes. As that takes hours to finish in the oven, I made a nice side of fettuccine alfredo.So, all the work now done...This gave us leftovers Tuesday. Wednesday I thinly sliced the rest of the breasts, separated out the veggies, and most of the broth, keeping some with the chicken. I then used the broth as a base to make home made ramen broth (mixing with some fish sauce, soy, and wine), reheating the now sliced chicken as a topping. We froze a bunch of the ramen broth for later. Thursday, hEt working, made french dips as a break from chicken.Friday, used the sliced chicken and leftover alfredo to make a chicken alfredo bake. Saturday I thinly sliced the veggies, mixed back in with the sliced chicken, and reheated the lot with some cilantro and lime to make Fajitas. So, big meal Monday ended up feeding the family for the week, with 2 meals worth of ramen broth in the freezer to boot.
We just use the Mae Ploy pastes--their green is indeed hotter than their red.Since you brought up bacon, I'd like to add that it goes great with mac & cheese as well; I cooked bacon bits in the saucepan before starting the roux--I'd have subbed bacon grease for butter if I had a good way to measure it, but our tablespoons are plastic--and it added a smoky note that went very well with the cheddar.
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