What are you eating RNYers? Wednesday Edition

Yay, great job and thanks!!

I haven't tried pork rinds in years, like since my dad would have them back in the 80s. I may have to give them a try again because pineapple/ancho chile CRUNCH sounds delicious.

Someone that used to post on here suggested them and my life was forever changed LOL. I usually get the hot ones but found a few bags of these "fancy" flavors at the grocery store.

Congratulations, Cynthia! That is awesome news about the job. You will be a natural at it - you're so smart and personable, you will have no issue doing sales or marketing :)

I was terribly spoiled at Christmas and got all sorts of cool kitchen things and gadgets! I have to start a thread and get some ideas about them.

QOTD: a challenge for the week...hmmm...I guess I am challenging myself to going back to weighing and measuring everything, since I suck at eye-balling half a cup or 3 tbsp. I am also going to work out Wed, Thurs and Sun.

Time since surgery: 5 years, half a month

B: 2 hard-boiled eggs mixed up with half a cup of 2% cottage cheese and lots of Everything But the Bagel seasoning

L: Tuna mixed with olive oil, feta cheese, red onion, green and black olives, artichokes (the artichoke and olives are from an Aldi jar of "artichoke salad" - so convenient!)

D: Either chicken havarti meatballs or salmon patties - now that I am going to be chopping a red onion, both sound good. Kris will have grilled salmon and mac and cheese leftovers.

E: 1.5 toning and cardio class tonight. It's gonna be rough - I haven't been in a week, AND it's going to be packed, most likely.

I have to share this most delicious recipe I made for Kris and I for New Years Eve. Crispy chicken thighs in mustard sauce. Pretty easy to make if you have a cast iron pan:

In cast iron pan, heat up 1 tbsp olive oil. Add 4 bone-in, skin-on chicken breasts, skin side DOWN, and let sit there and crisp and render for 8 minutes. Remove, and put on a plate.

Take out all but 1 tbsp of the fat. Saute 2 diced shallots for 2-3 minutes. Add 1/2 cup white wine and scrape up all the brown bits with a wooden spoon. Add 2 tbsp whole grain mustard. Add chicken back in, skin side UP.

Bake at 350 for 15 minutes. Put chicken on the dinner plates and whisk in 2 tbsp dijon mustard. Let the sauce get a little thicker, turn off the heat, and whisk in 2 tbsp heavy cream. Viola! Don't put the sauce on top of the chicken since the skin is nice and crispy, but put it all around. It was awesome.

Your Chicken recipe sounds delicious! I was just telling Joddie that we needed to invest in a cast iron pan!!!!

I got mine at Marshall's for like $14.99! Keep an eye out at the discount stores and you can nab one. I am still not clear on how to clean it with warm and soapy water and dry with a clean cloth and then "re-season" with oil...I seem to fail at that, and man, that sucker is heavy! But I love cooking with it - it gets HOT and goes into the oven when needed. I did a hash brown crust frittata in it for my guests and that was a hit too!

That is exactly why I want one, to finish in the oven.....yum...I am going to keep an eye out for one.

I love my cast iron!! I have skillets from my great grandmother, grandfather, mom and a few of my own. I use them almost everyday. My mom taught me how to clean them, but you can google it. I clean them with a scrapper and cold water, no soap as this will remove the coating/seasoning that makes them non-stick. I dry them on the stove top burner, wipe them with a paper towel and oil if they need it.

I bought myself a 5-qt cast iron dutch oven for Christmas and used it to make a rib eye roast. It started out at 500 degrees for about 25 minutes and then down to 325/350. You can get them with glass lids but most of those lids aren't rated for over 400.

I have always had a cast iron pan.... I don't understand how you could not have one.