I love this thread
it is total food porn.
great pics, great food, good and easy recipes
Hey thanks! I have to get my Thanksgiving food up. I didn’t do the crab stuffed chicken because of some mis-communication and lack of ingredients-- maybe this weekend.
I did do the bacon/egg scallops and horseradish sauce, though 
I’ll get those up soon…
I am enjoying this thread as well.
I ALSO MOTION FOR A STICKY!!!
DG
OK, been awhile… Here is this year’s
“Alternative Anabolic Thanksgiving Dinner”:
Egg-topped, Thick-cut Applewood-smoked Bacon (local made) and Scallops with Horseradish/Ranch Sauce
and
Low-carb Chicken Parmesian topped with buffalo milk Mozzerella balls (heh…)
Started out with the ol’ family homemade spaghetti sauce. Got that going.
I took a few big chicken breasts, cut them lengthwise through the center to make them thinner-- they sautee much more evenly and cook faster that way. Took each one of those, dipped in egg, then gave each a very light dusting of my garlic enhanced flour. I’d usually use Italian Style breadcrumbs, but was out.
I was out of everything this year and couldn’t get the scallops I wanted, either, so everything was pretty much improvised…
Anyway-- I just add some garlic powder, romano cheese, pepper, and some dried basil to some flour – voila!
So, you lightly dust with flour, then drop it in Olive Oil that’s been heated— you must keep the chicken moving so it doesn’t stick and or burn…
Close up of the chicken.
Chicken done.
I put some EVOO in the bottom of the Corningware dish, add some sauce, some chicky, some more sauce, and mozzerella and romano on top.
Incidentally, these were supposed to be crab-stuffed chicken breasts (coming later), but because of said ingredient shortage, had to hold off…
OK- cover and thrown into oven. Since the chicken is essentially done at this point, the oven heat is to melt the cheese or crispen the food to taste.
Now for the good stuff
My original plan was to get the big locally caught scallops that are about 2.5" - 3" in diameter, wrap them in bacon, then topped with a sunnyside up or fried egg, then served in the horseradish sauce.
Could only get the small scallops, so the ‘asthetics’ of the plate is gone, but the taste is still there…
So, lots of butter going… front pan for scallops, grandma’s cast iron skillet for the eggs. Thick cut, apple-wood smoked bacon going as well.
Scallops in!
Scallops get tough if they’re over cooked, but you don’t want to under cook them for obvious reasons. Keep them moving in the pan. After they’ve started to cook, I turn down the heat a little and put a lid on for short intervals to get some steam action.
Eggs on!
I just drop them all in then use a knife to separate them when the bottom is done. Flip them and cook to taste. I like 'em runny in the middle.
Salt/pepper to taste. I use garlic powder as well. For an unexpected taste, drop a pinch of dill on them before you flip them.
And, serve on a bed of Horseradish/Ranch sauce. I make the ranch m’self. Mix 1:1 per unit with horseradish. You can add dill to that too if you please (but not if you’re putting it in the eggs-- to strong a taste).
Kinda hard to see the sauce in the pic. As I mentioned earlier, the idea was to serve the scallops wrapped in the thickcut bacon, with the egg on top, but I couldn’t get the big scallops I wanted.
Chicken just about done.
I didn’t feel like cooking a turkey and all the other dishes for just a couple people and kids. The kids barely eat anything anyway, so they just wanted pasta and bites of the other stuff.
So, we had an easy make, easy cleanup alternative TG dinner.
I will not discuss the outcome of the pumpkin pies …
please tell me you have a brother… or a restaurant… or you hire out for dinner parties
lie if you have to
Food porn.
[quote]OctoberGirl wrote:
please tell me you have a brother… or a restaurant… or you hire out for dinner parties
lie if you have to
[/quote]
HA!
There are 2 “No’s” and a “Maybe” – I’ll let you match them to the questions however it makes you happiest
Teaser…
Crab Stuffed Chicken Breasts and New Mex-Italian Calabacitas
So, here it is…
Ingredients above. Stars of the show are chicken, crab meat (fresh or quality canned is fine), green chile, and zucchini.
We’re gonna use no end of EV Olive Oil, Locatelli Pecorino Romano cheese, and good ol’ Old Bay Seasoning.
Also needed-- Thick cut applewood smoked bacon (I get mine local), baby 'Bella mushrooms, cut peppers (all colors), corn, and green onions (scallions), garlic, and raisins.
Whatever else is in that picture…
Oh, yeah— don’t eat the dumbbell-- that’s to remind you that you need to lift to utilize all the freakin’ protein and goody fats in this dish
Enjoy!
OK… so, get the bacon going. Cast iron skillet optional. You’ll want the bacon crisp.
Cut up the zucchini, peppers, scallions, and add chiles and corn. Obviously fresh Hatch chiles are the best. I used canned chiles (about .5 cup). Save .5 cup for the stuffing.
I cut the zucchini in quarters and ‘quarter’ thin (ie very). I also leave the skins on (your choice).
Start steamin’!
Crispy bacon done— lay on paper towels and set aside-- We’re gonna use this for the stuffing.