Right now take-out Chinese sounds good. Except my favorite place doesn't deliver and I don't want to go out. In the heat. And the rain. And the Tornado warning.
Do you like Chinese food?
Did he mind?
Last night I had loaded nachos. Tonight? Hmmmm, not sure yet.
Beer battered tilapia, and home made mac n cheese.
Tonight we are having chicken piccata, (same as veal picatta, just a lot cheaper) and wild rice.
This afternoon I'm also attempting to make Brunswick stew. It's one of my favorites when we eat at a local Smokey Bones restaurant. The stew will be part of a meal I have planned for everybody on Wed., after the kids go trick or treating.
1/2 roasting chicken (about 1-1/2 pounds)
6 cups water
2/3 lb ground beef
1 1/2 lbs onions, diced (about 4 cups)
3/4 lb smoked pork (pulled pork, or 1 pound ground pork, see note)
1 (28 ounce) can crushed tomatoes
2 (14 ounce) cans diced tomatoes with juice
3/4 cup ketchup
1 tablespoon yellow mustard
1/4 cup Worcestershire sauce
3/4 teaspoon hot sauce
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons granulated sugar
1/4 cup barbecue spice
2 (15 ounce) cans cream-style corn
• Cut chicken into pieces, place in a stockpot and cover with water and bring to a boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes.
• Remove chicken and pour stock into a bowl or large measuring cup.
• When chicken is cool, discard skin. Pull meat from bones and discard bones. Tear meat into small pieces. Six ounces of smoked chicken meat may be used in place of raw chicken, and water or canned broth may be substituted for stock.
• In a large skillet, cook beef over medium heat until about half done.
• Add onions and cook until translucent, about 8 minutes. Add chicken and pulled pork. Stir and cook until well mixed and heated through, about 5 minutes. Remove from heat.
• Transfer the meat mixture to the stockpot. Stir in 4 cups of the reserved chicken stock.
• Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn. Bring to a boil, then reduce heat and simmer about 1 hour.
• Stir occasionally, adding stock if needed.
Note: When substituting ground pork for smoked pulled pork, cook the ground pork with the beef and add 1/2 teaspoon of liquid smoke to the stew with the other seasonings.
Can I minus the chicken and the pork? :-)
Saturday night had dozen baked oysters, pound boiled shrimp, pitcher of Shiner Bock and enjoyed the Aggie/Auborn football game.
Sounds like a good time to me!!
I'm getting a break from cooking tonight. Dee's making meatloaf, and we still have some left over mac n cheese from the other night.
The stew came out pretty good. I think I need to cut back on the ground beef, and add more chicken and pork. Next time I'm also going to cut back on the amount of onions, and back off of the BBQ spice just a little.
Meat balls and mashed 'taters smothered in meat ball gravy, and sweet tea.
Salad, keilbasa and kraut, Brunswick stew and corn bread. (corn dogs for the kids)
We had chicken leftover from last night's crummy chicken. I tried washing all the sauce off and reseasoning it. That didn't work very well.
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