What did you cook or eat today (May 2021)?

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I was tempted and gave in, bacon egg n cheese sammy toasted, tomato relish is a necessity with this.

Russ

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caseydog said:
I love crab cakes. I love scallops. You guys are Killin' me. I'm going to be dreaming about crab cakes and scallops tonight. And, right before I take a bite, I'm going to wake up because I have to pee. :facepalm:

CD
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I made crab cakes for lunch today, lol. Maryland style with Virginia lump blue crabmeat. I saw some fresh soft shells at the seafood market but didn't get them, we leave for home Monday :(
 
Sticky Fingers said:
Here's one you all may not believe, I have never had a Macdonald's and never been inside one of their outlets.
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I do. I have only had two MacDonald meals. One when the first open in Chester, one driving through Italy on a Sunday afternoon with nothing else open. It was full. So much for the old adage eat where the locals eat.
 
CookieMonster said:
this is a delicious and ultra-simple chicken dish.
I'm so weary of 1000 ways to cook chicken breast . . . but this is a good one.

original source here:
Crunchy Chicken Breasts Coated In Ranch Seasoning And Cheddar Cheese – Yumfest!

basically, the chicken is marinated in ranch dressing; hours to overnight.
the dressing is used to stick the coating to the chicken.
((air dry the coated chicken for ~ 20 minutes - my add))
baked about 20-25 minutes and it's done.

note that there are no other seasonings - no salt, no herbs, no spices,,,,,
but I did break the rules and added some fresh ground pepper.

the marinade:
View attachment 62876

details / hints:
in our empty nest of two, one medium sized chicken breast, which I sliced into two less thick ~ 1/2 inch pieces:
45g panko
20g grated cheddar
40g grated parmesan (24 month aged - harder and drier)

for the cheddar - use small surface so the cheddar gratings are as short as practical. shorter mixes better in the panko/parm blend.

as a obtw: I've been converted to slicing the mega-chicken-breasts into thinner 'slabs' - they cook more evenly.
those big thick breasts.... the exterior thickness gets over done before the interiors are done.....
in the thinner version, the chicken is done and also fork tender . . .

use the fine side of the grater - big cheese chunks won't work.
grate the cheddar first - it's soft - the harder parm will "clear" the grater.

the gratings:
View attachment 62877

the coated:
View attachment 62878

I bake it on a rack, so it finishes at the low end of the time estimate - about 20 minutes - until instant read thermometer registers 150'F / 65'C

out of the oven:
View attachment 62879

plated for dinner:
(I cut it so the 'thickness' issue is clearer)
View attachment 62880
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That sound lovely! I may give it a try...
 
Last night made omelette with sauted onion for kid. I had cottage cheese, greek yoghurt and popped Amaranth, with mixed salad.

It is 6.20 am and I am cooking a new batch of black quinoa. Early cooking is becoming a thing😂. The quinoa pack smells so fresh and earthy. Dill (dry)is in the cooking water, love the smell.
 
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