#pan fried chicken breast

[fagmegumi]

I bring a sort of “growing up feeding me was an unwelcome chore to be dealt with as quickly as possible” vibe to cooking as an adult that my digestive system dont really like

[asunflowerana]

06:50 PM — Nanami Kento

"Fried or grilled chicken for dinner?"

"Uhm—" a grunt can be heard from the other line, followed by the sounds of slashing and inhuman shrieks. He must still be busy. "Uhm, grilled is good, love. What you're thinking for side dish?"

"Cheesy mashed potatoes and tomato sauce, just the way you like it." You close the fridge door, holding the phone with your free hand while the other arm carries the pot of fresh seasoned chicken you prepared a few hours ago. You organize the counter with all the ingredients, pan pre-heating with butter.

"Perfect." There are a few more distant grunts, but you can still understand your husband's approval, making you proceed with your dinner plans. "Don't forget to lower the heat, in case you want to practice your dance moves again."

"It was just once, Kento!" You sulk, not like being called out for grooving in the kitchen. Did you burn a few things back then? Yes, but who didn't? It was your favorite pop playlist, your body went on its own!

Making sure your phone stays still well between your ear and shoulder blade, you land the first filet of chicken breast on the hot pan, a not-so-usual sizzling sound taking place in the room. Yep, let's definitely lower the heat, you move your fingers around the knob. "I won't burn our food again, smarty pants. Stop bullying your wife."

But you can't stay mad at him for too long. Not when you feel his deep, breathless chuckles flowing right inside your ear, into your mind and heart, making your stomach flutter like a scholar girl just like every single time. "I'm sorry love, you're right. Your food 's heaven, burned or not."

Letting out a last huff, you roll your eyes, feeling your lips curve in a lopsided smile. You bet Nanami has a similar one on his face right now. "How long 'til you come home?"

There's a small pause, filled with lowly breaths and the far sound of crickets. Maybe he finished what he was dealing with. "45 minutes from now. Think you can hold tight?"

"You're not deserving, but I'll make an effort." Now you hear the perfect form of a snicker, making you wish you could kiss it away and fill that pretty cheeky face with even more kisses. You miss your husband. "Come safe, 'kay? I'll see you soon."

"See you soon, love. Stay safe."

And the red finish button is pressed. Nanami carefully returns the device inside his pocket, now investing his whole attention on the last, persistent curse gaping at him behind a pillar, thinking it could catch him out of guard.

Rubbing of the remains of blood coming from a small cut on his jaw, he roughly loosen the tight knot of his tie that you so lovingly did this morning. He needs to move without restraints if he wants to get the next subway, though.

"Let's finish for today, shall we?"

And like every weekday, Kento makes it on time.

© asunflowerana 2024

[markatoto]

fan of breasts?

chicken breasts? yeah! they are, maybe & arguably, one of the most delicious part of the chicken. well, maybe next to drumsticks (which i personally prefer for things like fried chicken, or soups). in particular, i like to use chicken breasts for making katsu, which, lemme tell ya, i'm no expert cook, but id like to think that i do a pretty good job.

matter of fact, if you want an extremely simple recipe, here's how i personally make chicken katsu (all off the top of my head, so some slight details might be missing, so please bear with me):

you'll need a few ingredients

panko (any sort of breadcrumbs will work, but panko is just the brand i use)

cookin' oil (usually simple vegtable oil will work)

the actual chicken breast, of course

the ol' traditional: salt and pepper

one egg (u dont need any more than one egg, typically)

if u wanna make things extra crunchy, having some corn starch mixed in with garlic powder + onion powder for some extra seasoning. maybe even a scoosh of paprika for that yummy (i personally like using this filipino chicken mixture called "crispy fry", which is usually used for fried chicken, but it works here too. it's usually meant for fried chicken drumstick, but what is katsu but a different kind of fried chicken)

anyways, here's how u wanna do things:

take out your chicken breast, pat it down with a paper towel so that it aint wet on the surface and either: slice it so that the chicken breast is about inch and a quarter (or so) thick OR use a mallet to make it around that thickness. youll want your chicken flat as possible, but not too flat! i think you know what i mean.

salt and peppa that mothafucka, both sides (OPTIONAL STEP 2B: it's at this point id probably mix my chicken breast with the starch mixture/crispy fry. it just gives a lil extra flavour and crunch that i enjoy. but this is just me, u dont really gotta do it)

crack open an egg and put it in a bowl. MIX IT UP

put your flattened (and maybe crispy fry seasoned) chicken in the egg. get it drenched, you want that panko to stick to that shit

what i like to do is i like to put panko in a plastic container with a lid, then i put the chicken in the container, close the lid up and just SHAKE it so that its nice and evenly coated. super simple and fun and WAY cleaner to deal with after the fact LOL

pop your oil in your pan. put in generous amount, enough that your chicken wont necessarily be drowning, but enough that your chicken will be sufficiently fried. heat that up until the oil reaches that perfect temperature of around 350'F (that is THE temp for doing any deep frying)

pop your chicken on the pan and leave it frying on the one side for, id say, approximately 4-5 minutes. youre going to have to keep a close watch on it. make sure that panko is that GOOD crispy brown on each side. over all it should take you like…. 7-9 minutes for your katsu to be done.

BEFORE YOU EAT... make sure the internal temp of the chicken is around 160 - 165'F. if it is, it's good to go. take it out and, what i like to do is get a plate and pop on a paper towel to let the katsu dry off all the excess oil. even though its off the pan, that shit is STILL cookin, so youll want to leave it alone for like… a minute or two. plus if you eat it now you'll totally burn your tongue and that's the WORST feeling in the world

and after all that, your katsu is done! get some jasmine (white) rice, put on some katsu sauce and some japanese mayo with a lil bit of furikake for that slight seaweed flavoring and youll be GOOD to go!!

so yeah, i guess you can say i'm a fan of breasts.

[foodffs]

This asparagus-stuffed chicken is pan-fried crispy coated chicken breasts stuffed with fresh asparagus and mozzarella cheese. The crispy parmesan panko breadcrumb coating adds exceptional flavor and texture, while the asparagus keeps the chicken moist. I liked to add a little sauteed spinach with sundried tomatoes. 

https://www.smalltownwoman.com/one-skillet-asparagus-stuffed-parmesan-chicken/

[paper-mario-wiki]

Hey how do you cook chicken so often. It's always a huge fucking hassle to me to prep and cook chicken and it's so expensive I usually don't bother. Is there some trick you know for making it easy?

the answer's a lot more simple than ya think. i just have a huge bag of chicken breasts in the freezer. dont remember PRECISELY how much it was, pretty sure under $25 for 10 pounds at costco, and it'll last you several weeks when cooking for one.

the only real "prep" for making it easier is, when i don't have any chicken thawed in the fridge, i take some out of the freezer and put it into a plastic bag in the fridge. then, by the next day, ive got chicken that can be cooked and eaten up in 10 minutes. while still raw, it'll stay good for 2 days refrigerated, and up to 4 if you're stupid.

the breasts are actually a little bigger than i'd like when cooking just for myself, so while they're still frozen i find their middle and split them in half on the hard corner of my kitchen counter.

before seasoning, pat down the breast with a paper towel to get excess moisture off. it'll cook more evenly and make seasoning stick easier. i only use salt and pepper before cooking because im lazy and spiceless (poor), but you can definitely use herbs and whatnot when cooking. also smash down some of the thicker bits of the meat with the bottom of a cup or a mallet if you've got one. as long as the breast isn't thicker than, say, the width of your index finger, it'll cook through very easily, mostly in its own juices. otherwise you'll have a harder time cooking it evenly, though it can still be done. it just takes longer and might not look as nice.

pan-frying is as easy as putting in a splash of olive oil (not a ton, just enough for the breast to rest in), and cooking for 5 to 7 minutes on both sides, depending on how brown you want it. this is on medium-high heat, so i set my stove's little heat dial to 6 or 7.

for reference, the meal i made today (chicken breast, hashbrown, fried kale) was prepared in about 15ish minutes, including prepping the chicken and getting it on the pan, which was done first cuz it takes the longest to cook. the hashbrowns cooked on the far side of the pan away from the chicken, and the kale in my air fryer for 3 minutes. the chicken came off the pan first, and i let it rest for a few minutes while i let the hashbrowns finish cooking.

it sounds like a lotta work, but sincerely the most tedious thing about cooking with chicken is thawing it out, so having a few single-person servings of chicken in the fridge makes the whole process much simpler.

make sure that you're wiping down surfaces and utensils that the chicken touches while still raw, and try not to let any of the other foods at all. salmonella is easily avoidable, but still no joke.

[inxkpaws]

Hey pack! Here's a list of wolf-inspired [non-vegan] recipes with a focus on hearty, wild, and primal flavors:

⚠️THIS IS THE NONVEGAN VERSION, THERE IS A VEGAN VERSION ON MY PAGE. ⚠️

### Wolf-Inspired Non-Vegan Recipes

1. **Venison Stew**

- Tender venison cooked with root vegetables, onions, and garlic in a red wine or broth base.

- Add rosemary and thyme for a woodsy aroma.

2. **Smoked Salmon and Cream Cheese Spread**

- Blend smoked salmon with cream cheese, dill, and lemon juice.

- Serve with rye crackers or fresh veggies.

3. **Bone Broth Soup**

- Slow-cook beef or chicken bones with onions, carrots, celery, and herbs like bay leaves and parsley.

- Drink as is or use as a base for other soups.

4. **Wild Boar Sausage with Sautéed Mushrooms**

- Grill or pan-fry wild boar sausage and serve with a side of earthy sautéed mushrooms.

5. **Berry-Glazed Duck Breast**

- Pan-sear duck breast and glaze with a reduction of mixed berries, honey, and red wine.

6. **Herb-Crusted Lamb Chops**

- Rub lamb chops with garlic, rosemary, and thyme, then roast or grill.

- Serve with roasted asparagus.

7. **Charcuterie-Inspired Snack Plate**

- A mix of cured meats like prosciutto or salami, aged cheeses, nuts, and dried fruits.

8. **Pan-Fried Trout with Lemon Butter**

- Lightly coat trout in flour and pan-fry in butter with garlic and fresh parsley.

- Squeeze lemon juice on top before serving.

9. **Egg and Sausage "Hunter's Breakfast"**

- Scramble eggs with wild game sausage, onions, and spinach.

- Serve with a slice of sourdough bread.

10. **Braised Rabbit with Juniper Berries**

- Slow-cook rabbit in a broth with juniper berries, onions, and carrots for a rustic meal.

[trauma-tits]

Today is my 43rd birthday. I'm going to give you a recap of my day, but the deal is that you read it as objectively factual with no moral judgements as though I'm giving you the rundown in a flat effect like I'm talking to Shawn on the good place.

I wanted to make myself a dessert that i usually wouldn't take the time for on an average day, so I picked a peanut butter & jelly pie that is a little time heavy. I even cheated on two steps by using pre-made ingredients. But i didn't want to make it last night (after midnight) by myself, so I waited to make it today on my birthday.

I woke up & wasted time on my cell. Then, I remembered my recipe so got out the items I needed to soften to room temp as I proceeded to eat breakfast & get my day going.

Made my birthday pie but in a rush towards the end left the unassembled ingredients in the fridge as I went to my bimonthly massage. Currently, the right side of my body has been going numb (almost every day) and i was looking forward to seeing my masseuse (as she is literally the one place I go besides doctor appointments and we both mask). I have previously told her and the front desk that today is my birthday but when i go to my appt no one mentions it.

My masseuse tells me that she can tell the difference between my left & right (numb) sides and I should stretch more. (She's not wrong.)

It is Hella foggy out, but both my spouse & I take this as a good omen, and he is driving. Once home, I assemble the pie which has to chill for 6-8 hours.

My spouse makes pan-fried chicken & mashed potatoes as my birthday dinner, but it's bone-in thighs instead of breasts and the mashed potatoes become very thin & runny with too much milk & butter and not enough potato chunks like I like them.

But as he is making dinner and I'm just hanging out in the kitchen for moral support, he grabs the handle of the cast iron skillet that's been in the oven with his bare hand and burns it like woah!

So, I try so hard not to say anything but ask him how soon is too soon to joke about how he stole the thunder of my birthday with his injury and he says tomorrow is ok.

We eat dinner while we rewatch the first two Insidious movies (I bought him the 5 movie set for Christmas because only 1 & 2 have been streaming for free and we haven't seen the others yet.) Then, he goes to the basement with our new, young cat Eddy (because he has to work tomorrow), and I'm getting Crunk alone upstairs with our other cat Percy. Because that's our current life.

I'm about to eat some pie right now! Currently drinking a cocktail called Frostbite. It is delicious and dangerous. Happy Birthday to me. 🥰

[foodshowxyz]

Chicken Parmesan Full Recipe

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts (about 680g)

100g all-purpose flour

2 large eggs

100ml milk

150g breadcrumbs

100g grated Parmesan cheese

100ml olive oil for frying

Salt and pepper to taste

For the Tomato Sauce:

2 tablespoons olive oil

1 medium onion, finely chopped

3 garlic cloves, minced

800g canned crushed tomatoes

2 tablespoons tomato paste

1 teaspoon sugar

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

For Assembly:

200g mozzarella cheese, sliced

Fresh basil leaves, chopped, for garnish

Instructions

Prepare the Chicken:

Preheat the oven to 200°C.

Pound the chicken breasts to an even thickness of about 1.5 cm.

Season the chicken with salt and pepper.

Set up a breading station: Place the flour in one bowl, whisk together the eggs and milk in a second bowl, and combine the breadcrumbs and grated Parmesan cheese in a third bowl.

Dredge each chicken breast in the flour, shaking off any excess, then dip into the egg mixture, and finally coat with the breadcrumb mixture, pressing lightly to adhere.

Fry the Chicken:

Heat the olive oil in a large skillet over medium-high heat.

Fry the chicken breasts until golden brown and crispy, about 4-5 minutes per side. Work in batches if necessary to avoid overcrowding the pan.

Transfer the fried chicken breasts to a paper towel-lined plate to drain.

Prepare the Tomato Sauce:

In a medium saucepan, heat the olive oil over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the crushed tomatoes, tomato paste, sugar, dried oregano, and dried basil.

Season with salt and pepper to taste.

Bring the sauce to a simmer and cook for about 15-20 minutes, stirring occasionally, until the sauce thickens slightly.

Assemble the Dish:

Place the fried chicken breasts in a baking dish.

Spoon the tomato sauce over the chicken breasts, ensuring they are well covered.

Place slices of mozzarella cheese on top of the chicken.

Bake:

Transfer the baking dish to the preheated oven and bake until the cheese is melted and bubbly, about 15-20 minutes.

[healthilyathome]

Weekly Groceries

I thought I'd try to make this a somewhat regular thing (as much as I find the time for it lol). I'm not promising these will be the healthiest or cheapest meals ever, they're just average person meals. I don't hold myself to this schedule, I just make a list of meals and make what I feel like eating whichever day it sounds good. I just thought it'd be easier to format for you guys if I did it this way.

Monday

Fried egg on bagel

Egg salad sandwich

Burritos

These are white people burritos, I'm not doing anything fancy lol. I do make my own taco seasoning so you'll see individual spices on the grocery list. The fried egg on a bagel has become my new obsession breakfast. I use a plain bagel and put jam and sometimes bacon if I have some premade.

Tuesday

Fried egg on bagel

Egg salad sandwich

Sheet pan sausage and potatoes

I've been loving sheet pan meals lately, they're so easy! To be clear the sausage referenced is ring sauce, not like breakfast sausage lol.

Wednesday

Oatmeal

Leftover sausage and potatoes

Pierogi and kielbasa

We actually do leftovers a lot! It just depends on the meal lol. My husband takes leftovers to work most days, so there's not always enough for both of us to have them for lunch.

Thursday

Oatmeal

Salad

Ravioli (or maybe tortellini... depends on what I find at the store first)

As you'll see on the grocery list I don't buy pasta sauce. I just buy a can of plain tomato sauce and add Italian seasoning. I'm sure there's great recipes out there that accurately replicate store bought pasta sauce, but a small can of tomato sauce is like 50¢ lol.

Friday

Oatmeal

Salad

Stuffed chicken breast

I use a cheese ball recipe for the stuffed chicken breast. Whatever I don't use for the chicken (at least half of the recipe) I eat with crackers and vegetables as a snack. If I feel like being extra fancy I wrap the chicken in bacon before cooking.

Saturday

Fried egg on bagel

Grilled cheese

Honey garlic shrimp

I make our bread from scratch as well so you won't see that on the grocery list either.

Sunday

Fried egg on bagel

Grilled cheese

Pancakes

I love doing breakfast for supper! I love breakfast foods and I don't subscribe to the idea that certain foods are for certain times of the day. I had leftover chicken parmesan for breakfast this morning lol.

Groceries

This list is not reflective of what I'm buying this week. It assumes you don't have any of the ingredients needed for these recipes, including spices. I'll include prices from Walmart because it's the most popular grocery store in the US, I fully understand it's not the closest for everyone (when we move the closest one will be an hour away). For the most part I'll assume the cheapest version of each item is being bought. I buy certain things in bulk so I won't have to buy them again the next week. You may notice this lacks much produce, I wanted to leave that to personalize. So, depending on personal preferences and where you actually shop your total could be higher.

3lb Ground beef

Tortillas

Sour cream

2lb Cheddar

Chili powder

Paprika

Cumin

Onion powder

Garlic powder

Salt

Pepper

Oregano

18ct eggs

2lb butter

Bagels

Raspberry jam (this is what I like for the bagels, obviously choose what you like)

Flour

Sugar

Active dry yeast

Mayo

Dijon mustard

Garlic salt

Yellow onion

Smoked beef sausage

Red potatoes

Mini pierogi

Kielbasa

Old fashioned oats

Brown sugar

Heavy cream

Raisins

Peanut butter

Ravioli

Tomato sauce

Italian seasoning

Sliced cheese

6lb chicken breasts

Cream cheese

Ranch powder

Dried onion

Honey

Minced garlic

Soy sauce

Avocado oil

Shrimp

Spring mix

Baby carrots

Bacon

Chocolate chips

Baking soda

Baking powder

Like I mentioned a couple times I make a lot of things from scratch. If you're wondering why I didn't include something, it's probably something I make myself.

[loosesodamarble]

Welcome to the Black Bird Part 10: Christian the Sinister

Summary: Introducing Zora as Christian, Black Bird's sassy and sadistic butler. Watch out, he bites. Genre: general Word count: ~850 A/N: @cringeyvanillamilk is to thank for the commission of Zora.

..........

“I’ve got it!” Zara laughed when he burst into the kitchen. “I’ve got a name for the business! ‘The Ideale Place’!”

Zora blinked a couple times before sarcastically remarking, “That sounds like home realty and not a restaurant, Dad. Maybe you should change it to ‘The Ideale Plate’ instead.”

“Ha! That’s genius!” Zara dashed up to where Zora sat and ruffled his hair against Zora’s protests. “What would I do without you, little man?”

The man in Zora’s memories and the man passed out on the living room couch seemed like two different people. But Zora knew they were the same, mostly. One still had a dream burning in his soul. The other had the dream stamped on and snuffed.

“Hey Dad…” Zora set a plate of food—oven-roasted vegetables and a pan-fried chicken breast— on the coffee table. He nudged Zara’s shoulder.

“Huh…” Zara groaned and rubbed the sleep from his eyes. “Yeah? Wassup, Zora?”

“I made dinner.”

“Aw, thanks.” Zara sat up, grunting as he did so. While by no means an old man, his body must’ve ached from being overworked. He smiled and nudged Zora’s arm. “What would I do without you?”

“Dunno…” Zora rubbed the back of his neck. Then, he shuffled back to the kitchen. Maybe if I wasn’t around… Zora’s eyes drifted from his own serving of dinner on the counter to a thick binder, a cookbook compiled by Zara, from which the recipe for dinner came from. Then you would’ve been able to live your dream instead.

…..

If there was one thing that Zora enjoyed about his job, it was that he didn’t have to worry about his customer service skills. At least, not as much as other people in the industry had to worry.

Zora sauntered up to the table he would be serving while tapping his server booklet against his shoulder. A familiar woman with coffee brown hair sat with a man with dark auburn hair and an eyepatch over his left eye. They looked to be dressed for a date, wearing clothes that would’ve been too nice for a casual outing between friends.

“Oh? You’re back again?” Zora asked while eyeing the woman up and down. “What a persistent little insect you are, Mistress Erika.” He sneered at her, making Erika giggle behind her hand.

“Sorry, Christian, I can’t help but find my way back here,” Erika remarked bashfully. “Plus, I promised Gilbert that I’d bring him here for our date.”

“Tch. I don’t need your excuses. Just apologize and get it over with,” Zora said brusquely.

“Better stop it right there, buddy,” the man, Gilbert, finally spoke up, a sharp gleam in his eye. “I know she’s playing along, but I’d never forgive myself if I let you torment my cute date.”

Erika’s eyes went wide and she blushed redder than a tomato. “G-Gilbert…”

“Don’t be so surprised,” Gilbert chuckled then grinned softly at Erika. “And I keep telling you just ‘Gil’ is fine.” To his reminder, Erika squeaked and nodded.

“Hnn… Right. If we’re done with the mush…” Zora sighed. “Christian’s the name and I’ll be your butler this evening. Better be good little customers, Master Gilbert and Mistress Erika, or I’ll make you regret my service,” he said with a practiced smirk.

Gilbert raised his brow and his own grin seemed to challenge Zora. Good to know that even if he wasn’t the target audience, this Gilbert fellow was able to go with the flow of the cafe. Because as much as he liked his freedom to throw typical customer service out the window, he still prided himself with entertaining the cafe’s guests.

…..

Fiend’s Firework Stew. Beef stew with a punishingly strong spice to it. The heat is thanks to being made with the country's spiciest pepper.

It was a dish that Zora adapted from one of Zara’s recipes. Zara used a combination of jalapeno, sweet heat, Korean chili peppers, and cayenne to give his pepper stew a medley of vegetal, smokey, and lightly sweet tastes. He would swap in other peppers for different flavors, such as cascabella for nuttiness or firecracker peppers if he was looking for fruitiness.

For the stew served at the Black Bird, Zora knew he had to turn the level up as the cafe’s sadist butler. There was cayenne and habanero used in the new recipe. The real star of the stew, though, was the shinigami pepper, a new breed of pepper cultivated by a farm right outside of the city.

I wonder what Dad would think of the stew, Zora mused as he de-seeded a pile of peppers to turn into a paste for the stew. While he mainly served as a butler, he did work in the cafe’s kitchen too. I wonder what he’d think of all this. I hope he’s happy, that he’s proud.

All of Zara’s skill, knowledge, and passion, Zora learned from them and built off them. He did it to honor his dad, to give back to the man that gave Zora everything. 

Zara’s dream would come true.

Zora swore to himself that he’d make it so.

His vow was all that kept him going.

[isay]

Tonight after work I mowed the lawn until the batteries ran out of charge.

I managed about 40% of it. The charge for my mower is good for around 500m3.

I wasn’t even salty about it.

I made dinner, lemon and garlic angel hair pasta with lemons from our own tree, and chicken breast pan fried in butter, then topped with Parmesan.

The as we settled down to watch Dune Prophecy, five kangaroos decided to slowly bound through the paddock at the back of the property.

It’s fucking next level idyllic.

[foodffs]

This quick and easy Pan Fried Chicken Breasts Recipe cooks up crispy on the outside and tender on the inside with loads of flavor from cumin, paprika, onion powder, and garlic powder. This tasty chicken is on regular rotation at our house. It goes well with almost any side dish like rice, potatoes, pasta, salad, or fresh vegetables like green beans and corn.

[huntingteeth]

@shatterthefragments

here's my big feelings mushroom gravy post for u

truly you can use it for anything you think you could put gravy on, but the plan for this round of gravy is to have it on top of mashed potatoes. it's also good with egg noodles or rice, on french fries and other types of potatoes. i'd honestly probably also eat it with a biscuit too. i've put it on top of a grilled portabello mushroom lol.

i make two types of mushroom gravy. one is ... a very southern church cookbook type of gravy, and the other, which i'm making tomorrow is a fancier (?) type lmao.

the first type of gravy is pulled from a recipe my grandmother used to make, which involved wrapping chicken breasts in bacon and then topping it with the gravy and cooking it. i don't eat meat anymore but i do like to pull things from my childhood and make them applicable to my current food landscape, though, and the gravy made the cut. and when i say it's a southern church cookbook gravy recipe, i'm so serious. i've definitely added mushrooms to it but the gravy itself can probably be found in at least five southern baptist church cookbooks at any given thrift shop.

it's good though! it's a can of cream of mushroom soup and three-quarters of that same can of sour cream (daisy is the brand that i swear my allegiance to). then i add (this is where it veers off) a packet of lipton onion soup mix and (lol) canned mushrooms, drained. season to taste, etc etc blah blah blah, cook through until hot. that's the mushroom gravy i make when i desperately need a comfort food. i usually have that with rice, because that's what my grandma served her chicken dish with, or egg noodles.

THE GRAVY I'M MAKING TOMORROW is fancier in terms of uh quality of ingredients, i guess? basically you take sliced mushrooms and brown them on both sides and then take them out of the pan. you get a little roux going with equal parts butter and flour -- i like to make a dark, dark roux so it takes a little more time and effort. i'm probably going to add dried thyme tomorrow because i think that's all i have, but it would be good with rosemary or sage or all three. salt and pepper to preference, whisk in vegetable broth (beef broth would also be good but ya girl's not out here eating meat) until it's the desired consistency. it'll thicken a bit as it cooks and i truly just measure on vibes. let that cook through, add back in the mushrooms. i usually also do a splash of soy sauce and liquid smoke.

[angelmush]

That chicken cutlet looks so good could you drop the recipe 👀

sure!! i made it up haha but i can tell u what i did!

i had 2 absolutely giant chicken breasts that i sliced in half to make 4 thinner pieces and flattened them between cling wrap with my rolling pin. i dry brined them in a salt, msg, + sugar mixture on a wire rack and baking sheet in my fridge for a day, and then i set up a breading station when it was time to fry. i had one baking sheet of seasoned flour (garlic powder, smoked paprika, onion powder, thyme, msg, powdered sugar, and white pepper), a baking sheet of egg and milk (seasoned the same way), and a sheet of panko (also seasoned the same way). I completely coated the chicken in flour, then the egg mixture, then the panko. i shallow fried it in a pan with canola oil until golden brown, placed it on a wire rack and baking sheet to drain and immediately sprinkled a bit of salt.

[mariacallous]

I realize that latkes and donuts are iconic foods for Hanukkah, but in my family the holiday wouldn’t be right without our annual goose dinner. It’s the meal we start talking about on Thanksgiving and look forward to for weeks: a big, fat, roasted goose, amber-colored, crispy-skinned, with succulent, richly flavored dark-ish meat, served with braised red cabbage and crusty chunks of potato fried in goose fat and sweet wine-infused gravy.

Why goose? Because many years ago I did some reading about Hanukkah food and discovered that roasted goose was traditional for holiday dinners during the Middle Ages among Jews who lived in the Rhineland and Eastern Europe. Even the illustrious Talmudist Rabbi David Halevi (the “Taz” 1586-1667) spoke of grieven, a delicacy most of us associate with crispy fried chicken skin and fat, but which during his time referred to goose (from the German word griebe, which means melted fat). He noted that goose grieven was a gift given to those who were honored within the community. Sounds good to me!

The first time I made roasted goose it was such a big hit with everyone in my family that it became our tradition. Here’s the bonus: Goose has tons of fat that is white, silky, flavorless and odorless, which makes it perfect for next year’s Passover matzah balls. I pack the fat away in small containers and keep them in my freezer. I took my cue from the great Yiddish author Sholem Aleichem who wrote about how women in the old Russian shtetls would buy young geese in autumn and fatten them up for sale for Hanukkah. They sold the fat too —kosher-for-Passover. In Aleichem’s witty tale, “Geese,” the main character says, “Passover steps into the house smack in the middle of Hanukkah.” The fat was considered so valuable it was worth going to the bother of making their ovens kosher-for-Passover for a day or two.

For our family, besides the actual goose meat and fat, there’s the goose liver: mashed with fried onions and fat — a dab or three on a cracker is memorable stuff. And bones: for stock of course. Nothing is wasted.

You must try this sometime!

If you need a kosher goose, act now because you have to order them in advance. Some large supermarkets carry non-kosher geese. The best size goose to cook weighs 10-12 pounds (feeds 6-8 adults; 6 adults and 4 children).

I don’t usually prepare stuffing with goose, but I have served bread-and-apple stuffing on occasion because fruit is a good balance for the rich meat. More commonly I serve homemade applesauce or cranberry sauce or chutney with the other accompaniments.

Ingredients

10-12 lb. goose lemon juice kosher salt freshly ground black pepper to taste 2 apples, cubed 1 large onion, quartered 1-1/2 cups water 1 cup sweet white wine

Directions

Preheat the oven to 400 degrees.

Rinse the goose and remove excess fat. Rub the goose with lemon juice and sprinkle with salt and pepper. Place the apples and onion inside the goose cavity. Tie the legs together with kitchen twine. Prick the skin all over with the tines of a fork.

Place the goose, breast side up, on a rack in a roasting pan. Pour the water into the pan. Roast for 45 minutes.

Lower the oven heat to 325 degrees. Turn the goose breast-side down. Pour the wine over the goose. Roast for 45 minutes, basting once during this time.

Turn the goose breast-side up again and roast for another 30-60 minutes, basting once or twice, or until the juices run clear when you prick the thickest part of the thigh with the tines of a fork (a thermometer inserted into the thickest part of the breast should read 145-160 degrees, depending on whether you prefer the meat slightly rare or well done). Let rest for 15 minutes before carving.

Note: Use a bulb baster to siphon off some of the fat during roasting. To save the fat for future use, strain and let cool. The fat will turn from colorless to white. Skim off any remaining debris from roasting, spoon the fat into small containers and freeze.