I’ll make a note. We buy the boneless, skinless, chicken tenders for our granddaughter and they always look dry to me, but she will eat them. She is a fussy eater like her dad. It’s probably a good thing.Last nights dinner was a disaster. I used boneless, skinless chicken thighs in the slow cooker. They shrunk down to nothing and were dry
Last nights dinner was a disaster. I used boneless, skinless chicken thighs in the slow cooker. They shrunk down to nothing and were dry
I decided to make a couple of leftover meatloaf sliders on little Hawaiian rolls (with mayo).. store bought sweet and sour coleslaw.. and sweet pickles lol
I don't normally buy sweets or dills that often, as I prefer bread and butters.
Now I have to show my friend Kelly on Facebook because she asked me today as I was leaving our all staff inservice.. "gonna go home and make another gourmet meal"???
Hardly..
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I don't know that I've ever used boneless in mine, but if I did it probably involved a broth and a cream of something soup.Last nights dinner was a disaster. I used boneless, skinless chicken thighs in the slow cooker. They shrunk down to nothing and were dry
We are having pierogies and kielbasa chips tonight. The kids are coming. Son and DIL will pick up at
the Ukrainian church in great meadows on the way over.
..... Been working on the computers and network last few weeks. What a pain........
That's what I said the first time I had them. Just thin slices of kielbasa, and roasted in the oven till they crisp up and sizzle.
How did you make your batter? Looks delicious!
That was the meal I got and mentioned going to Bob Evans restaurant in this thread.
No pics Lee. There was mustard; which goes well with it. The rest went with in between the pierogi''s. hahaha
