Like Mama Used To Make

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I laughed today when I signed in cause I was just about to post this and I saw yours. The Chicken and Vegetable Soup looks amazing! I am sure that will be a winner next windy day.

Jesse and I are finally starting to feel settled in the house and now we have to joy of deciding what to fix or change next. Yay March Break!
I laughed today when I signed in cause I was just about to post this and I saw yours Like Mama Used to Make
We normally have a dinner date night on Saturdays. Sometimes we go out for a change but I was feeling ‘wifie’ yesterday and decided to make some down home cookin! My mom always used to make us Chicken Parmesan when I was younger. She used only the best technology to cook the chicken – the microwave – but I decided to try frying it in a pan with Crisco as the grease of choice. If you are cringing at the choice of cuisine don’t worry, I didn’t eat the chicken. Jesse loved it though. I threw in some mashed potatoes and veggies and cheese sauce and we had a meal!

Chicken Parmesan

2 boneless, skinless chicken breasts
1 1/2 cups Italian bread crumbs
3 eggs
1/4 cup milk
1 cup grated cheddar cheese
1/2 cup tomato sauce

Clean the chicken breasts and lay flat on a cutting board. Using a meat tenderizer, beat the chicken until it is about 1/2 inch thick. Beat your three eggs and mix with the milk. Dip your chicken into the egg miI laughed today when I signed in cause I was just about to post this and I saw yours Like Mama Used to Makexture. Transfer into the crumbs and then dip back in the milk. Dip into the bread crumbs one more time and transfer to a warm frying pan with Crisco in it. Cook the chicken breasts on the first side and then flip. Cover the cooked side of the chicken breast with tomato sauce, Italian seasoning and cheese. Cover and cook until chicken is no longer pink in the center.

Cheese Sauce

2 tbsp. butter
1 tbsp. flour
salt and pepper to taste
1 cup milk
1 cup shredded cheddar cheese

To make the cheese sauce I start with melting the butter over medium heat in a small saucepan. Add the flour and whisk constantly. It will form a paste. Add milk in very small amounts, making sure all of the liquid is incorporated before adding more. Once all of the milk has been added season with salt and pepper and stir. The liquid will come to a boil. When it does add the cheese and let the liquid thicken. Pour over your veggies and enjoy!

The recipe came out of my head so if I am missing something just improvise. I can’t wait to see you on the weekend and I hope your delicious soup made you feel ALL better.

I laughed today when I signed in cause I was just about to post this and I saw yours Like Mama Used to Make Sumber

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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