I'm thawing a bag of chicken legs. Not sure what I'm going to make of/with them yet.
Last night I fixed the 2nd half of a 2-lb box of trout filets -
Some olive oil in a cast iron skillet
a couple onions peeled, sliced into rings, layered on the bottom of the skillet
fish filets on top of the onion slices (I'm using the onions for a rack)
sprinkle fish with crushed rosemary, celery salt
350 oven for 15 minutes
cuppa rice & two cupsa water & a tablespoon margerine in a pot on med-high
stir off'n'on till the water boils,
turn off heat, cover with lid, set timer for 20 mins
take fish out of oven, sprinkle generously with mozzarella
cover loosely with foil, put back in oven (turn oven off), till rice is done.
Th'Mr mixed his fish & rice together in a bowl and said he really liked it.
As usual, I thought it was too bland; added salt & soy sauce to mine.
Somewhere in the last couple of months I've seen a recipe for oven-baked egg rolls. I dearly love egg rolls --especially the homemade ones I learned a year or so ago-- but I don't have to read heart-health books to realize something deepfried, something you can hold up and watch the grease drip out of, is not good for you <g> no matter how many vegetables you put innit.
Yesterday I looked thru some of my cookbooks, the most likely ones, that I've acquired since his surgery, but didn't find the baked egg rolls. Likewise my recipe bookmarks on line, nothing yet.
The more I think about it, the hungrier I get.
No comments:
Post a Comment