What are you cooking?

[jaylach]

Oh, new item I'm trying from Omaha Steaks. Since I've gone through all chicken items before I figure this is a new item. Scheduled to arrive tomorrow and one just may be dinner tomorrow. Four cost me ~$40.00 USD which sounds pretty high but one must consider that the chicken breasts a 7.5 ounce each and then there is the stuffing stuff and prep. Really the price isn't bad.

First I LOVE a feta cheese and spinach mix but let's add garlic, sun dried tomatoes and olives. How bad can it be? These are actually made for grilling so they are not stuffed rolled but in a pocket on top of the breast. Think of a bread bowl with chicken instead of the bread.

Unless their process is totally messed up I expect to love this item. Obviously it is a Greek influence which is fine with me. I mean how can a combination of feta cheese, spinach, olive, garlic, and sun dried tomatoes be bad???

https://www.omahasteaks.com/product/Spinach-and-Feta-Stuffed-Chicken-Grillers-4-725-oz-03559

 

[jaylach]

Haven't tried yet but the spinach/feta chicken breasts look pretty good. Thawed but still in the vacuum pack here is what they look like. This is dinner tonight. They are really put together for grilling but I'll be doing stove-top covered for the first attempt. If the top doesn't brown at all I'll try baking next time. I have 4 of them to play with. In the oven I could do at 350F for 15 or so minutes then turn on the broiler to finish. Since I really like everything in the stuffing, feta cheese, sun dried tomatoes, spinach, olives and garlic, I don't see how it can miss.

 

[jaylach]

Oh, there was another new, to me, item I also ordered. Looks like really good and lean bacon but is cut a lot thicker than I normally use; one pound is 8 slices. I'm sure it will be great cut up in my baked beans and stuff like that but will take a lot of rendering down to get crispy for a bacon cheeseburger. For a burger I figure that I'll probably use half a slice cut up and rendered to crisp... On a burger bacon MUST be crisp!

Oh, it is apple-wood smoked. It wasn't cheap but really no more that a premium pound of bacon at my local grocery. One seriously good looking sliced slab of bacon!

 

[Fishmanic]

I ate the spaghetti and meat sauce leftovers from last night. Warmed it up in the microwave for 2 and a half minutes. Tasted as good as yesterday. I grated some cheddar cheese on top and melted it. Mmm Mmm.

 

[jaylach]

I ate the spaghetti and meat sauce leftovers from last night. Warmed it up in the microwave for 2 and a half minutes. Tasted as good as yesterday. I grated some cheddar cheese on top and melted it. Mmm Mmm.

Cheddar on spaghetti? I've never done that. I do cheese but always Parmesan or Parmesan/Romana with, sometimes, mayhaps mozzarella cheese if doing a chicken/cheese/sauce thing. Cheddar just seems odd to me but may try due to your liking.

Tonight is BBQ chicken breast with fries. Mayhaps I'll warm up some whole kernel corn I have in the fridge to go with.

Oh, the top stuffed chicken I mentioned in an above post with the feta cheese garlic, olives and spinach was yesterday's dinner and the thing was awesome. It will now be a monthly item I order from Omaha Steaks. Since the package holds four of the things it can be a once a week thing. At ~$10.00 Each it seems expensive but is really no more than what you would pay at your local grocery for a totally prepared breast ready to cook.

 

[fishorama]

My F-I-L used to give us Omaha Steaks every year for a while. Pretty good stuff but the dessert & potatoes we liked were switched to somethings not quite as good. I had to learn to keep room in the freezer come Dec. Not something I'd buy for myself but that's what makes a good gift.
The chicken sounds good. Green olives go in deep dish pizza sauce & sometimes on burgers but I may try them with chicken. My husband is a bit iffy on chicken dishes, but we love spinach. I always think he'll like anything except fish if there's cheese involved. He's come a long way over the years, lol

I'm making spaghetti sauce. I made & froze parmesan meatballs yesterday. I can't believe I never thought of baking them but learned it from S-I-L. No turning. I'll throw in the meatballs to finish in the sauce. Then our freezers will be pretty full...for now.

I am the freezer queen I make a batch of many things, smaller meatloaves, burgers, chili, cookie dough, shepherd pie guts, shredded meats, etc. Then not as much effort to make yummy dinners for the 2 of us.

 

[lottabubbles]

big pot half full of Collard Greens. cooked them in chicken stock, 2 smoked ham hocks, salt, pepper, whole onion, garlic cloves.

 

[fishorama]

We had my version of Alfredo chicken on egg noodles. No cream so it almost counts a diet food, ha!

 

[jaylach]

We had my version of Alfredo chicken on egg noodles. No cream so it almost counts a diet food, ha!

How do you Alfredo without cream or at least milk? I mean many spices can be added such as basil to Alfredo sauce but it is basically just cream and cheese. I'm really curious as to how you do Alfredo without cream. Can you post a recipe?

 

[Magnum Man]

Canned a bunch of pints of freshly harvested Tilapia today… anything too small to fillet, got canned today…

 

[Fishmanic]

No cooking for me today.
I picked up chicken with cashew nut and vegetables at the local chinese restaurant.

 

[Fishmanic]

Cheddar on spaghetti? I've never done that. I do cheese but always Parmesan or Parmesan/Romana with, sometimes, mayhaps mozzarella cheese if doing a chicken/cheese/sauce thing. Cheddar just seems odd to me but may try due to your liking.

Cheddar… why not. They use it for mac and cheese. It tasted great after melting it on top of the spaghetti. Try it sometime.

 

[gwand]

I mix aged cheddar with mozzarella for my pizza and lasagna topping.

 

[MaloK]

I put big pieces of old cheddar across any noodles before adding hot tomato sauce. It makes strong tasting melted cheesy bites.

I'm a

 

[fishorama]

How do you Alfredo without cream or at least milk? I mean many spices can be added such as basil to Alfredo sauce but it is basically just cream and cheese. I'm really curious as to how you do Alfredo without cream. Can you post a recipe?

It's not an exact thing. It's an adaptation from a friend's chicken cordon bleu without the ham & bother of stuffing, the cheese just runs out anyway. We call it chicken with cheese.

I use 6-8 oz Alouette garlic & herb cheese or similar if it's cheap enough. Often I use whipped or regular cream cheese & add garlic (chopped fresh or powder) & herbs. I grease a 1.5 casserole using olive oil then blob on (heaping teaspoon) 1/2 the cheese, sprinkle herbs & garlic if using. Top with bite size cut up chicken breast (I use scissors). I often sprinkle on seasoned salt & maybe some parm, then blob on the rest of the cheese & more herbs. I add milk to ~3/4 inch of top layer so chicken is covered. Sprinkle on grated cheese (cheddar, jack &/or parm). Bake 350 -375F ~40 minutes until browned. Let stand for ~5 min. If it's a bit soupy we just use bowls lol.

Serves 2 with leftovers. I sometimes add more cream cheese to Alouette & more chicken if we have company but same idea. We like egg noodles better than pasta for this. Broccoli is a nice side with it.