What was the last meal you cooked?

Keto Casserole (I'm not keto, just an occasional fan)
2 lb chicken, diced
1 lb chopped broccoli florets, frozen
8 slices bacon crumbled
8 oz colbyjack cheese shredded
1 Cup heavy cream
4 oz cream cheese softened
4 oz low carb salsa verde
1 tsp garlic powder
1 tsp onion powder
Salt/pepper to taste
Instructions
Cook bacon, crumble into smaller pieces. Pat grease off.
Combine with frozen broccoli, diced chicken, cheese, and seasonings into a large baking dish.
Microwave cream cheese until softened (1min) , then stir in the salsa verde and heavy cream.
Pour cream cheese mixture into the casserole dish, mix it all up.
Bake at 360F for 60 minutes or until browned/bubbly.

I had some leftover baked chicken thighs, so I threw together a quick coconut curry for dinner last night. I removed all of the meat from the bones and added broccoli, onion, garlic, curry powder & various herbs/spices and coconut milk. It came out tasting pretty good. Served it over rice.

I then used the leftover bones, fat and skin to make a few cups of chicken stock. I added some onion, carrots, salt, pepper and herbs to it.

Steak with truffle butter, kaleslaw salad and roast potatoes. Was delicious!

Friday Night dinner to kick of the 4th Weekend: Smoked Grilled Chicken Breasts

A new-to-me technique. I haven't been experimenting much, as only recently have deliveries been consistent enough for me to "risk" a test of something new. Anyway, Applewood-smoked chicken breasts with sides of baked potatoes and roasted brussels sprouts. Tasted good. I learned a lot this time to make them even better next go-round.

1st pic: chicken goes on, potatoes have already been baking for 30 minutes, wood chips (wet) container (tuna can with perforated foil top) warming for 15 minutes so far (only a few wisps of smoke yet). I was a little sparing on the dry rub this time, being cautious.
2nd pic: "peak smoke" - about 45-55 minutes into the process, lasted at this intensity for about 10-15 minutes, enough to impart some smokiness to the chicken. Next time, more chips - foil packet, not a tuna can. "Wet" is still a debate. Some sites recommend a water pan in the indirect zone. Ah, more experiments in the future!
3rd pic: chicken fully cooked internally, getting some grill marks. Brussels getting roasted.

Leftovers for breakfast. Rice was turned into congee. Served topped with chopped lettuce, coriander, mint and green onion. Some of last night's nam prik ong sauce.

Just made Stuffed Peppers with the burger meat that needed using and some left over rice.
Also for my snack, I got some lettuce and dill from my garden and made an egg salad lettuce wrap!

Last night I made a batch of Diet soup using chard from garden and all the veggies that needed using before my vacation. I have about 4 days worth of Lunch and Dinner soups. Hope to lighten up before the road trip!

I did not take a pic - and showing you my empty bowl from lunch leftovers would not help lol. But I made homemade sloppy joes on Sunday. 80/20 ground beef, drained & rinsed. Green peppers, white onions, ketchup, sugar, dry mustard, vinegar, salt. Turned out great. Next time will cut back on the sugar somewhat. It was sweeter than intended.

vaman wrote: »

will_it_go_round_in_circles wrote: »

Chicken wings. Salt and pepper, cherry smoked.

Those wings sure are heavily smoked, how was the flavor?

I thought they got a little dark too, but they were perfect. Crispy on the outside and perfectly moist on the inside. If I had used Hickory or something heavier than Cherry I think it might have been too much. I've had some that taste like straight ash.

The last few things I've cooked have been: beef patties with mashed potatoes,
Coleslaw stir fry with rice and chicken thigh,
Roasted peppers and onions and corn on the cob,
Baked potato(with butter, bacon bits, cheese, plain yogurt, and avocado) and green beans cooked with Bragg's, honey, and almonds

I've never tried a savory crumpet (unless you count vegemite or peanut butter). I've always used honey, but this does look interesting