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Wood-fired Spicy Chicken Breast & Apricots▪️German-style Potato Salad▪️Steamed Asparagus & Tapenade
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2533 kcal
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Fat: 71.37g | Prot: 107.07g | Carbs: 249.12g.
Breakfast: Nancy's Lowfat Plain Yogurt, Coffee, Flower Child Lemon Olive Oil Cake, Carnation Evaporated Milk, Strawberries. Lunch: Cooked Green Peppers and Onions (Fat Added in Cooking), Evergood Louisiana Hot Links, Penne. Dinner: Apricots , Riesling Wine , Cooked Asparagus (from Fresh, Fat Added in Cooking), Roasted Broiled or Baked Chicken Breast, German Style Potato Salad. Snacks/Other: Merlot Wine, barkTHINS Dark Chocolate Pumpkin Seed with Sea Salt, Pilsner Urquell Beer. more...
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737 kcal
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Exercise:
Yard Work (gardening) - 2 hours and 30 minutes, Apple Health - 21 hours and 30 minutes. more...
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 Comments
Definitely triple-yum worthy Erq 😋😋😋
25 Jun 22 by member: sk.17
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How do you always have such great sauces and toppings? do you have recipe books or do you make them up? I would love some of your favorites if you want to share!
25 Jun 22 by member: JC_suburbangothcatmom
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25 Jun 22 by member: -MorticiaAddams
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Thx P💙 And what is German Potato Salad anyways?🤷♂️ There isn’t just one kind, right?
25 Jun 22 by member: sk.17
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Being the SauceKing (patented by Gib_Jig) means I better have good sauces JC ☺️ As far as cookbooks, I don’t use them much anymore. For me, #1 the sauce needs to pair with the wine. #2 Think tangy/acid, sweet, herbaecious, umami, salty, spicy, creamy. As far as recipes, I’d try mastering white wine butter sauce & red wine bordelaise for starting realizing that it’s more the technique - eg mounting butter - of creating a quick pan sauce that is more important than the specific ingredients. And don’t forget aromatics - onions, garlic, celery; spices & herbs; a good stocks - Better Than Boullion Beef or Chicken - is a must have for us. Finally, experiment and be ready to occassionally fail. Worse things can happen. Hope that helps!!
25 Jun 22 by member: sk.17
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25 Jun 22 by member: sk.17
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So this was bacon, onions, green onions, garlic, chives,oil, vinegar & a small dollop of mayo aka slightly Frenchified 😋 … und Katoffeln 😆
25 Jun 22 by member: sk.17
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Everything looks fabulous! My grandmother didn't use mayo either, usually pan drippings from whatever she was cooking. But she always added eggs. (Cajun, not German)
25 Jun 22 by member: shirfleur 1
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25 Jun 22 by member: Qnarik S-yan
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Few other things @JC .. #1 : Grow your own herbs if you can. We have a supply of oregano, majoram, sage, rosemary, thyme (5 types), parsley (flat leaf), chives, mint, and in summer - basil. #2 : learn to make good green sauce, eg chimichurri. #3 : Work on piggy-backing off previous day’s efforts, eg DAY 1 - Salsa Verde DAY2 : Add hot sauce & jalapenos for chimichurri DAY 3 : add kalamatas to go mediterranean DAY 4 : add greek yoghurt … so little effort to make it new!! Or DAY 2 : add grated peccorino/parm for pistou DAY 3: add nuts & reblend for pesto DAY 4 : add cream for creamy pesto. Anyway have fun with it 👍
25 Jun 22 by member: sk.17
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25 Jun 22 by member: sk.17
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Thx Shirley😊 And count me in on the cajunizing - andouille instead of bacon, bell pepper, and some cajun seasoning, eggs … 😋😋
25 Jun 22 by member: sk.17
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The restaurant is open for service at 6pm @fluffy ☺️
25 Jun 22 by member: sk.17
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Those are great ideas! I love chimichurri sauce and pesto. I'm going to start saucing up my cooking!! Thank you my friend ❤️
25 Jun 22 by member: JC_suburbangothcatmom
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25 Jun 22 by member: sk.17
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