Whatcha Cooking today?

[worth1]

I pulled the bones out removed the meat and put the bones back in with the skin to continue to simmer along with a pile of vegetable scraps i pulled from the freezer.
The meat is chopped up and cooling to be mixed with colby cheese and chopped onion.
This concoction will be stuffed inside some Poblanos I toasted and steamed in a bag to remove most of the skin.
One will be cooked in the oven on high heat.
The other reserved for later.

[worth1]

What could possibly go wrong?
The cheese, chicken scraps, onion, fresh chopped jalapeño with cumin and chipotle powder mixture is now stuffed inside both poblanos.
One ready for the oven.
Yes I can make the traditional fried ones but they are a total pain in the butt.
My hats off to the people that do it.

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[worth1]

Airline chicken coming along nicely.
The only bone is the one wing drumlet bone.
They have been frenched.
One will go into reserve.
They are back in the refrigerator for continued skin treatment.

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[worth1]

I figured untold hours of simmering just about sucked all the flavor out of everything.
The scraps will go outside for whatever critters come along and I have a completely full quart jar of stock.
It's gonna make a nice noodle soup later on this week.

Everything was poured through a fine mesh strainer into the jar.
Getting the most out of a whole chicken and vegetable scraps.

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[worth1]

Being in a rush I totally screwed this up.
But we shall see.
Granny Smith apples.
Frozen cranberries.
Cinnamon.
Black pepper.
Yes black pepper.
Ground clove.
Mace.
Sugar.
Salt.
And so on.

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[worth1]

Well it's gonna have to cool for awhile.
Like eternity.
Regardless I'll eat it.

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[karstopography]

51929D8B-4F51-4646-86CB-4A0209D89575.jpeg

A marinara sauce for eggplant Parmesan. Thawed and peeled various frozen whole tomatoes. Sweated a shallot and a couple cloves of garlic in a little olive oil until fragrant. Added the tomatoes, along with red pepper flakes, oregano, thyme, and marjoram, salt and pepper. Wow! Great flavor and naturally sweet, no need to add any sugar like perhaps some would with canned crushed tomatoes. Frozen whole tomatoes crush canned tomatoes any day of the week.

[worth1]

Hog tied, probe set at 150F and ready for takeoff.
All systems go.
Tower flight airline chicken requests permission to take off on runway 2 at a heading of 190.
Airline chicken permission to takeoff at a heading of 190 on runway 2 confirmed, have a good flight.
Roger that tower, airline chicken taking off.
Flight crew take your seats and buckle up.
Roger that captain.
Flight crew ready.

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[worth1]

Lady's and gentlemen the chicken has landed.
I say again the chicken has landed.
Feel free to unfasten seat belts and proceed to the nearest dinner table.

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[Tormahto]

Airline chicken, aka Statler chicken, up here. It originated in Boston. Your's is the first that I've seen in decades. Is it a trend again?

[worth1]

Airline chicken, aka Statler chicken, up here. It originated in Boston. Your's is the first that I've seen in decades. Is it a trend again?

I hope so, at least it is for me.
It's easy for me to debone a chicken.
All it takes is practice and a sharp boning knife.
I can't think of a better way to cook a chicken breast.
I would highly suggest pulling the bird at 145F or even 140F if cooked at 400F.
Breast can overcook in a flash.
It will rise to around 155F on its own.

[Sue_CT]

Great way to prepare a leg for easy eating. Don't see it very often all all. Been a long time since I saw one cut that way.

[karstopography]

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Eggplant Parmesan has earned its very deserved place in the dinner rotation. One 1 pound 3 ounce shiny black beauty eggplant picked the same day was enough for the three of us. That is the only eggplant my wife likes. Baking the coated eggplant slices instead of frying them makes the dish not greasy or oily at all and that lack of oiliness is very appealing to me. A simple marinara made from our stash of frozen tomatoes is perfect for this and so much better than any jarred commercial version. We all like this better than lasagna and the eggplant fills the roll of pasta sheets and the meat.

https://www.loveandlemons.com/eggplant-parmesan/

I substitute the Almond milk in the recipe with whole milk. I used my own marinara sauce rather the one suggested in the recipe. I was a little low on panko so I crumbled up a few saltines and that didn’t seem to harm the dish. My dried herb additions might have varied. I have an Italian blend I like that has marjoram.

[worth1]

Great way to prepare a leg for easy eating. Don't see it very often all all. Been a long time since I saw one cut that way.

It's a boneless chicken breast with the wing drumlet left on.

B5EFAAB5-8B94-4B25-B8EA-0EEC45727987.jpeg

Eggplant Parmesan has earned its very deserved place in the dinner rotation. One 1 pound 3 ounce shiny black beauty eggplant picked the same day was enough for the three of us. That is the only eggplant my wife likes. Baking the coated eggplant slices instead of frying them makes the dish not greasy or oily at all and that lack of oiliness is very appealing to me. A simple marinara made from our stash of frozen tomatoes is perfect for this and so much better than any jarred commercial version. We all like this better than lasagna and the eggplant fills the roll of pasta sheets and the meat.

https://www.loveandlemons.com/eggplant-parmesan/

I substitute the Almond milk in the recipe with whole milk. I used my own marinara sauce rather the one suggested in the recipe. I was a little low on panko so I crumbled up a few saltines and that didn’t seem to harm the dish. My dried herb additions might have varied. I have an Italian blend I like that has marjoram.

Splurge and top each one with pancetta.
Looks good.

[Sue_CT]

I am aware, Worth, thanks, I just haven't seen it in preparted that way in a while.

[Tormahto]

51929D8B-4F51-4646-86CB-4A0209D89575.jpeg
A marinara sauce for eggplant Parmesan. Thawed and peeled various frozen whole tomatoes. Sweated a shallot and a couple cloves of garlic in a little olive oil until fragrant. Added the tomatoes, along with red pepper flakes, oregano, thyme, and marjoram, salt and pepper. Wow! Great flavor and naturally sweet, no need to add any sugar like perhaps some would with canned crushed tomatoes. Frozen whole tomatoes crush canned tomatoes any day of the week.

"Frozen whole tomatoes crush canned tomatoes any day of the week."

I saw what you did, there.

[CrazyAboutOrchids]

CA1EB48A-1DC9-49D0-A4D0-AEA905250B19.jpeg
Back ribs. Korean flavors. Gochujang, ginger, garlic, onion, soy sauce, honey, sesame oil.

I like the boiled first version better. These were on done out on the egg the whole time. Still good.

I have an egg - would love to get your recipe on these... they look SO good!

https://tasty.co/recipe/korean-style-ribs
Basically this. I substituted gochujang for the red chili powder.

Thank you!!!!!

[brownrexx]

I have not used my Instant Pot for several months. My summer cooking consists more of grilled type of foods and fresh veggies from the garden like tomatoes or corn on the cob.

Tonight I got out the IP and made a Chicken Burrito Bowl. I didn't have any canned beans on hand so I got out some of my home grown Domingo Rojo (red) dry beans and cooked them from the dry, unsoaked state into nicely cooked beans in 25 minutes.

I layered olive oil, chopped onions, garlic, chili powder, cumin, salt, pepper, cut up boneless chicken breast, homegrown corn, cooked beans, diced tomatoes, basmati rice and chicken broth into the IP and then set it to cook for 5 minutes. After a 10 minute cool down I mixed everything together and added shredded cheese.

Chicken Burrito Bowl by Brownrexx, on Flickr

[Sue_CT]

Tha looks really good, how was it?

[brownrexx]

It was really good. We have not eaten anything like that for a while. Hubby does not like hot meals in hot weather. Today was cool and rainy.