akathy
What's For Dinner?
Still peaing from Podunk!
Posts: 4,546
Location: North Dakota
Jun 25, 2014 22:56:55 GMT
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Post by akathy on Oct 10, 2015 2:13:50 GMT
It's YOYO night here, thank heavens. I start cleaning and doing laundry at 7:30 and I have my last load of laundry in the dryer now and finally finished the last of my cleaning. We have a soccer tournament tomorrow and Sunday so I had to make dinners for tomorrow night and Sunday night since I have no idea when we'll get home. So I made homemade sloppy joes for tomorrow and french onion soup for Sunday. And I baked 4 dozen cookies to take with us to the tournament tomorrow. Add to that I'm having some sinus issues that are causing headaches and ear/jaw pain and I'm SO over today. And while I love watching my girls play soccer, I'm not all that excited to sit on the field for the next 2 days. ETA: Kids had a frozen pizza and I had scrambled eggs and toast. Sounds like a busy, busy day. I hope the sinus issues and pain go away so you can enjoy the soccer games. Hugs!
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Post by Eddie-n-Harley on Oct 10, 2015 2:16:14 GMT
akathy, I am sure you made dinner already, but when I bread porkchops and cook them in a frying pan, here's how I make the pan gravy to go with them: (Breaded porkchops, cooked in butter in skillet until finished, then put in the 200 degree oven or thereabouts to keep warm.) 1. Decide if the pan maybe needs a tad more butter, and if so, add. 2. Dump in some half and half, enough to cover bottom for sure, and a bit more. Maybe a cup if I have cooked four boneless chops. 3. Scrape up the brown bits. 4. Sprinkle in some chicken boullion granules. Stir til dissolved (may take until the cream comes up to boiling). 5. Bring half and half to a boil. Cook down a bit, maybe five minutes? (Usually, I am finishing up other parts of dinner, like putting together salads on the plates, while it is cooking.) It will develop a bit of a skin as it cooks unattended, but just stir it and it goes away. Remove from heat. Take chops from oven. It will thicken a bit as it cools. If you have let it cook down too long and you think it got too thick or you don't have enough, add some more half and half to the pan.
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akathy
What's For Dinner?
Still peaing from Podunk!
Posts: 4,546
Location: North Dakota
Jun 25, 2014 22:56:55 GMT
|
Post by akathy on Oct 10, 2015 2:20:35 GMT
Last night I ended up going out for pizza with a friend so I finally tossed the chicken, mashed potatoes, gravy and corn leftover from Sunday in the garbage. I really hate to throw away food Tonight I'm making chicken fried steaks with pork cutlets. I'm going to roast some potatoes, onions, carrots and broccoli and make a delecta squash. I've never had it before but I've been told it's the best squash. We'll see, I'm not much of a squash eater. What are you having tonight and do you have any tips on making a milk gravy for my steaks?P.S. anxiousmom, the Taste of Home raspberry muffin recipe with buttermilk and butter in it is wonderful. You could use it for any fruit. I make milk gravy all the time. After you've fried your steaks, add some more oil or butter if you don't think you have enough in the pan, I'd say 1/4 cup or so. Heat up and add 1/4 cup flour, stir and cook it for a couple of minutes. Add 2 cups of milk and salt and pepper to taste. If you don't have a lot of drippings, you might want to dissolve a beef bullion cube for a little more flavor. Cook until thickened and bubbly. Thin it with more milk if needed to your liking. Thanks SunnySmile. I followed your instructions except I used a chicken boullion cube instead of beef and my gravy was yummy! I love learning new things
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Post by padresfan619 on Oct 10, 2015 2:38:57 GMT
My husband had a fun outing away from work today so I requested he bring home In-N-Out. According to a recent thread it is overrated, but I refuse to believe it.
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Post by SunnySmile on Oct 12, 2015 14:30:21 GMT
I make milk gravy all the time. After you've fried your steaks, add some more oil or butter if you don't think you have enough in the pan, I'd say 1/4 cup or so. Heat up and add 1/4 cup flour, stir and cook it for a couple of minutes. Add 2 cups of milk and salt and pepper to taste. If you don't have a lot of drippings, you might want to dissolve a beef bullion cube for a little more flavor. Cook until thickened and bubbly. Thin it with more milk if needed to your liking. Thanks SunnySmile. I followed your instructions except I used a chicken boullion cube instead of beef and my gravy was yummy! I love learning new things I'm so glad it worked for you! Now you can make biscuits and gravy...same recipe, but if you like sausage gravy, just cook sausage, then add the flour (and butter if needed) and proceed from there.
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