This is last years Thanksgiving dinner. Fried chicken, breadballs, glazed ham, baked mac and cheese, green bean casserole, garlic mashed potatoes, gravy and soft buns. I forgot what I made for dessert. lol
Posted on 10/31/2021 11:14:58 AM PDT by Jamestown1630
I’m not sure if she is or not - we no longer get the Food Network channel. But their website still has her past videos up:
https://www.foodnetwork.com/profiles/talent/ina-garten/videos
Yes, all of that was disappointing.
But it doesn’t change the fact that her recipes have always been very good.
We have one of the Foodsavers, and it’s handy for big Costco stock-ups. But it’s big and a little clumsy in my small kitchen.
They make some little portable, handheld ones now that interest me; but I haven’t tried one yet:
I’ll be making fried chicken with all the fixings, same as the last three years. I just like chicken breasts cut thin, breaded and Italian seasoned with homemade breadcrumbs. The way I make them is crispier than panko.
We just got a bunch of elk and deer. Freezer’s full for winter.
How do you do it?
Whenever I’ve bought the Italian seasoned bread crumbs in the store, they’ve seem to go rancid really fast; or maybe I just don’t use them up quickly enough.
We use the same method, have the same article from the LA times. and we get a locally raised fresh bird usually about 12 pounds.
Nice!
And envious as well!
Later
We are getting our turkey free this year, which sort of decided what we’d have; but we’ve always used a generic store-brand frozen turkey, and it’s worked fine with the dry-brine. You just have to read the ingredients and make sure it’s not salt-injected. Even if they’ve been to some extent, it hasn’t mattered. The Kosher ones are done differently, and would turn out too salty.
Homemade breadcrumbs, salt, garlic salt, dried parsley and grated parmeson cheese.
If I bake it that way, I use fresh parsley and fresh minced garlic.
The kids love it when I fry breadballs after the fried chicken. I use breadcrumbs I make from store bought sliced bread, parmesan cheese, grated mozzarella or mixed cheddar, fresh garlic, fresh parsley, salt and enough water to bind it all together. Use a one inch cookie scoop and then roll into balls and deep fry. Very crunchy and flavorful.
Definitely different!
We’ll both be volunteering to help cook, serve, and clean up at our American Legion post. We’ll receive dinner there; plus we’ll get a share of the leftovers to bring home.
Same for Veteran’s Day.
Breadballs sound good!
That will be fun.
If there’s a Sam’s club near you, they have a good deal on vacuum sealers.
Oh my, sounds delicious!
LOL! Could anybody EAT dessert, after that?
I love mince pie, but I never get around to it until the next day...
I use the Italian seasoned progresso bread crumbs. As soon as I open it I pour it into a glass jar & keep in the fridge. Keeps it really fresh.
Yes, a few hours later! :) It’s all very filling and we have leftovers for a few days. That’s the chicken I use for chicken pizzaiola (baked with tomato sauce, parmesan and mozzarella) and for chicken salads.
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