Chicken and dumplings. Nothing special.
[Reply]

Best way to use a rotisserie chicken :-)
[Reply]

I use uncooked thighs, a carrot, an onion, and some celery and simmer in chicken stock for an hour to "beef up" the chicken flavor. Strain. Then toss in the noodles for 30 minutes, shred the chicken, and go to town.
[Reply]

Future pulled pork sammy toppings for Sunday night. Pickled jalapeno, banana, and mini sweet peppers.




[Reply]

[Reply]

Damn, you have room for a +1? Looks like it’s going to be a great game :-)
[Reply]

Banquet TV dinner.
[Reply]

Pretzel crusted chicken tenders and an arugula salad with shaved parmesan.


[Reply]

Sent from my iPhone using Tapatalk
[Reply]

[Reply]

I found this recently, and highly recommend it. I've been putting it on lots of different stuff. Great flavor, not too spicy...


[Reply]

First time making a Cornish Game Hen and I prepared it the same way I do my turkey.

Bathe in Vinegar

Separate the skin from the meat on the breast and legs

Rub lemon juice all over the breast and leg meat

Rub coarse salt all over the breast and leg meat

Make a paste from olive oil, a shit ton of garlic, oregano, pepper, Goya adobo, and poultry seasoning and rub it all over the bird (on the outside of the skin).

From there... prepare your bird as you normally would.



Should have made more mashed potatoes tho...



In fact, I probably should have made two birds.


[Reply]

I bought a shit ton of birds one year for like a buck a piece. We deep fried them, grilled them, and smoked them.
[Reply]

Do you throw the skin away? :-)

I've never seen a bird prepared WITHOUT the skin as the fat and flavor add so much value to the bird. In theory it would seem to help dry the bird out.

Do tell.......:-)
[Reply]

You just use your finger to separate the two. Keep the skin on. Helps the fat render and crisp the skin.
[Reply]