I'll be making spaghetti with meat sauce, garlic bread sticks and salad.
What about you?
What about you?
What's On The Plates ? Sunday May 24 -- Saturday May 30 2026
- Thread starter Sass Muffin
- Start date
Delish!
Leftovers today 
rickismom
Low Carb Home Cook
rickismom
Low Carb Home Cook
You are DEFINITELY THE GRILL MASTER!
Ironman
🍺
Looks pretty darn good!
No pulled pork? I was hoping to see a picture of your butt Lee!
Brisket is the best smoked meat imo- hands down. I miss not having the time to smoke it lately
rickismom
Low Carb Home Cook
We had planned on grilling pork steaks but we got a sudden haboob and since we are in a growing new neighborhood with vacant lots, it was not a good time to grill!
We had breakfast at IHop this morning and I’m still full of spinach, onion, mushroom, cheese omelette so I’ll probably just find a snack that goes with Merlot that I’m having lol
We had breakfast at IHop this morning and I’m still full of spinach, onion, mushroom, cheese omelette so I’ll probably just find a snack that goes with Merlot that I’m having lol
Looks pretty darn good!
No pulled pork? I was hoping to see a picture of your butt Lee!
Brisket is the best smoked meat imo- hands down. I miss not having the time to smoke it lately
The pulled pork was for dinner Saturday, Mark, and photos were in last week's thread. You are welcome to view my butt here: https://netcookingtalk.com/forums/t...-17-saturday-23-2026.36453/page-4#post-412440
Lee
I'm thinking ribs for tonight. I went back to the store for more of the white COTC, so we'll have that too. I've got homemade mac salad and coleslaw in the fridge, so they may make an appearance too.
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We split a massive chicken Cordon Bleu with a mustard cream sauce and sauteed spinach.
About 2x a year I'll find a deal on skinless boneless chicken breasts for $2 lb, and I'll get Blackforest ham and Swiss cheese slices so my husband can pound out the chicken and roll up the Cordon Bleus. We wrap them tightly in plastic and freeze them, then I'll bread them and fry when we want to eat some.
These days our appetites aren't as big as when we were young, so I'll cook 2 and we'll split one, then reheat the other for another meal.
About 2x a year I'll find a deal on skinless boneless chicken breasts for $2 lb, and I'll get Blackforest ham and Swiss cheese slices so my husband can pound out the chicken and roll up the Cordon Bleus. We wrap them tightly in plastic and freeze them, then I'll bread them and fry when we want to eat some.
These days our appetites aren't as big as when we were young, so I'll cook 2 and we'll split one, then reheat the other for another meal.
I'll be making a salad with baby shrimp, green onions, yellow and red bell peppers, Old Bay seasoning Thousand Island and lettuce.
Half for dinner, the rest I'll take to work tonight.
Half for dinner, the rest I'll take to work tonight.
They are from the freezer...but before that, I did them in the sous vide, 24 hours....then reheated them in the oven, 'cuz I was too lazy to start the BBQ...
Looks fantastic! Do you have a recipe written up?
Thank you!
No, no recipe, but here's the method. I trim the breasts and put the scraps in a bag to freeze for chicken soup, then slice the breasts in half horizontally. My hub pounds them thin (one at a time) in between 2 of those vinyl cutting mats, then lays a slice of ham and a slice of Swiss atop and rolls it up tightly. I'm ready with a piece of plastic wrap and I roll it up and twist the ends, put them in a large zipper bag, and repeat for the next one. Usually end up with 3 bags of them because I'll buy several family packs when on sale. It's an easier job with 2 people.
When I fry, I dredge each in seasoned flour, then a seasoned buttermilk and egg dredge, then into a mix of plain panko and plain breadcrumbs. I usually fry them at 350 for about 15 minutes until they look light golden brown and then finish in the countertop oven on air fry/convection setting to make sure they're cooked fully inside. Sometimes the cheese oozes out at the end if you cook them only in the oil, which makes a splattery mess.
The mustard cream sauce is just yellow mustard and cream cooked until slightly thick and warm. No measurements, I go by taste.
Thank you. I have a package of thin sliced chicken breasts in the freezer. Can the ends be “sealed” with tooth picks or butcher twin to help with the dripping out the ends? Do you freeze them solid and bread while frozen?
I've never done it. The plastic wrap gathered tightly and twisted on each end and then freezing seems to help, and flouring them before dipping in the egg wash before coating with breadcrumbs helps. Also after breading I put them back in the fridge for 30+ minutes before frying, that seems to help. Just make sure the coating covers any visible holes on the sides, and if not, dip the ends back in the egg wash and into the breading one more time. I also use tongs when dipping and removing from the eggwash because they stick to my hands and remove the flour coating otherwise.
I thaw them before breading. I don't know if you can do it from frozen but seems like it might make the breading soggy as they thaw? And if you cook them from frozen, the chicken in the center might not get cooked. If you don't have convection or air fryer, I'm sure you can finish them on bake in the oven. I'd use parchment paper or non-stick foil to line the pan.
dansdiamond
Food Sound Eng.
Chinese Vegetable Soup- Onion, Celery, Water Chestnuts, Mushroom, Bok Choy, Chicken Broth.
It has been a trying day...so I'm planning Nachos for dinner. Store-bought "restaurant" (low salt) tortilla chips, homemade refried beans, chopped tomatoes and green chilies and huge amounts of shredded cheddar and jack cheeses. Served with salsa, guacamole and sour cream. Wish I had some cilantro or green onions. Oh, well.
I throw a lot of cilantro away. Which sucks. Because I do keep it on hand regularly but tend not to use it all. I tried to grow it a few times but it turned spindly and went to seed quickly. Yeah. It's delicious though. My oldest brother hates it.