My dinner tonight

[MrsKellyPierce]

I am making baked Lemon Pepper Chicken breast, which is almost done. Homemade potatoes with lots of butter, and corn on the cob. With some Tea :P just thought I'd share what I'm cooking.

How I bake my chicken breast ..is put it in a glass baking tray fill it half way full with water..then add the seasoning to the water and on top of the chicken that's frontside up. Then After about 20 minutes I turn it over and seasont that side. About 40 to 50 minutes later. You have nice juicy chicken breast.

[Vicki Richter]

Hijacker. Start your own thread about cooking. Lemon chicken is a totally unrelated topic. This is about starches, not poultry.

[elo]

Hijacker. Start your own thread about cooking. Lemon chicken is a totally unrelated topic. This is about starches, not poultry.

Catfight,catfight!

[MrsKellyPierce]

Hijacker. Start your own thread about cooking. Lemon chicken is a totally unrelated topic. This is about starches, not poultry.

but chicken breast goes well with spaghetti :P

[LG]

I am going to make spaghetti with burnt butter sauce, a little grated cheese... yummy. I am such a good cook I don't even know what to do with myself sometimes.

Sounds delicious Vicki. I've never made that.

I'm probably not cooking anything fancy tonight, but I did make risotto this week.

Had dinner a few hours ago (hey, it's midnight here!). Spaghetti tossed with a spoonful tomato sauce (just tomato paste, olive oil, herbs and spices), chopped black olives, diced onion and a touch of garlic. Grated a little hard cheese on top. Simple but nice.

Tomorrow I'll probably have a curry, though. Bhuna is a favourite, washed down with some ice cold beer.

[chefmike]

All lemon-pepper(culinary sodomy) chatter aside...

Brown butter with with pasta sounds interesting, Vicki...but I'd have to throw some seafood into the mix and omit the grated cheese(due to the seafood)...

But I've been craving pasta this weekend...and I'm really feeling like something hearty...maybe Linguini Bolognese... even better since a new episode of Rome will be on shortly...

And yet I wanna take it to a retro-diner-comfort kind of dish...so I think I'm gonna to finish it as a baked pasta...I'm just saying...

[chefmike]

Tonight I'll be burning a t-bone steak and siding it with long grain wild rice and collard greens, if i feel the need I might hit up cheesecake factory for some oreo cheesecake for dessert.....................

Thanks for the idea. i think I will go with steak, collard greens, and since
I have 10 pounds of potatoes, I'll make mashed potatoes.

I had butter in the freezer, tastes like freezer burn, I may have to burn
it to make it taste decent.

Why do ya'll keep talkin about steak and collard greens?

What about the ribs?

And the cornbread?

And you had best not leave out the black-eyed peas!

[phxguy]

Vicki, why with burnt butter sauce? Does it make the spaghetti taste better?

[tg4me]

all this talk about chicken and pasta has left me in a fowl mood.

[Ecstatic]

finally, a thread about limp noodles

meow

FK

The reason Felicia gets my vote for top HA comic....

Brown butter with with pasta sounds interesting, Vicki...but I'd have to throw some seafood into the mix and omit the grated cheese(due to the seafood)...

For seafood in brown butter over linguini, you could stir in a little lemon or white wine and capers. Or add toasted walnuts and fresh sage and serve over pumpkin or sweet potato gnocci or butternut squash ravioli.