Thighs are a transition from white to dark meat. Rather inexpensive and have enough fat to give it good flavor and moisture. I'm a fan of chicken thighs.

I'll prolly do some pork chops in the crock pot tomorrow. They have been in my freezer for a couple months so I should cook them up. Try out a different recipe.

Pork chops with bone or no bone (the chops I have are boneless... "that's what she said")
Envelope Ranch Dressing
Can of condensed cream of mushroom soup (yep there's that mushroom thing again)
Beef broth
Diced onion
Diced garlic
Salt & pepper
Some paprika

Season the pork with salt and pepper, sear it. Mix the other stuff together. Dump the chops and the sauce into a slow cooker and let it go. 3-4 hrs on high or 6-7 hrs on low. Take a nap.

To thicken the sauce, take the pork out and whisk in some cornstarch into the "gravy" and let it do it's thing.

Serve with mashed potatoes, baked potato, pasta or rice (your preference). I'll prolly go for wild rice or jasmine rice. Although a baked potato sounds good. A decision for a latter time.

For veggie I would go with green beans, peas, or steamed broccoli. If it was summer I would go for corn on the cob but it's not summer so I'll settle with frozen beans, peas, or broccoli.

Could prolly do the same with chicken just change the pork with chicken and beef broth with chicken broth.

I kid Frank, that seasoning mix would taste good on damn near anything, give it a shot on bewbies and let me know how it turns out.

I feel like chicken thighs are the ribeye of the poultry world. Breasts are more of a top round or sirloin in terms of fat content and flavor, I know I know, they are healthier but if I am eating chicken, it better be leg.

Funny thing is, on Thanksgiving all I eat is the teet.

we share the love for white teet, Stogie...to overcome dryness, I drench the meat in gravy and toss in some cranberry sauce...yummm....but that is by default because nearly all of my family prefer the dark meat...

It's gotten to the point that I prepare a smaller bird and get a bunch of extra legs and thighs so there is enough dark meat to go around and still have some left over. This past year, it seems everybody in our area had the same idea...turkey thighs were not to be found and I could get the legs only at a distant grocer...gonna have to plan to pick up some thighs earlier this year and freeze them for Thanksgiving.

Gonna get some Popeye’s later on today. Man, I’m salivating just thinking about sinking my teeths into some thighs!

Ahh, chicken thighs that is…. 😰

The chicken sandwich is special ^

---

The Popeyes chicken sandwich is heavenly...last time I had one, the warm and juicy mound of breast encased in a savory golden brown crust squirted some tasty salty liquid into my mouth when I took a little nibble...

perv!

They are pretty darn good.

That's a great idea Al, not sure why I didn't think of it. I am the only one who covets the light meat with turkey so I always feel like i am shorting the dark meat crew.

Best baked potatoe recipe if you like the outside crispy and the inside soft as a pillow. It's the America's Test Kitchen recipe.

Ingredients

Salt and pepper
4 (7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places
1 tablespoon vegetable oil


Directions

1. Adjust oven rack to middle position and heat oven to 450 degrees. Dissolve 2 tablespoons salt in 1/2 cup water in large bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened. Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205 degrees, 45 minutes to 1 hour.

2. Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake for 10 minutes.

3. Remove potatoes from oven and, using paring knife, make 2 slits, forming X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste. Serve immediately.

That's pretty much the way I make my baked potatoes with one exception. I don't dissolve salt in water - I actually didn't think about that option. For baked potato I use russet taters or sometimes yellow depending on which ones I have on hand.

The recipe I use is one I use is:

1) Wash them and pat them dry.
2) Poke the skin with a fork in a few places.
3) Coat them in olive oil and then with kosher salt or sea salt - any course salt of your desire. The pink Himalayan salt would work too if you prefer that version.
4) Bake at 425° until done.
5) Spit open, season with salt, pepper, butter and chives.

For roasted potatoes I use reds.

1) Wash them and pat them dry.
2) Slice them into 1 inch-ish chunks or 1/2" slices if you prefer slices vs chunks.
3) Toss them into a Ziplock bag with olive oil, salt, pepper, Italian seasoning (oregano, basil, rosemary, thyme). Maybe a little onion and/or garlic power if you want.
4) Shake it around to coat the potato pieces and let it sit for a bit as the taters absorb the seasonings.
6) Spread in a single layer on a baking sheet and bake at 425° until done and crispy outside - use a spatula to flip them around now and again while cooking to crisp them on all sides.

I keep the skins on the taters but others may not. Personal preference

Lipton onion soup mix works really good on roasted taters too... even microwaved... 😟

I always leave the skin on roasted taters….

Today I marinated 3 lbs chicken things (DMM) for 3 hours (1 lemon zested, all the lemon juice, 1 tbspn olive oil, 1 tspn pepper, 1 tspn salt, 4 cloves garlic, 2 pinches sugar and 2 cups chicken stock and 1/2 tspn herbs de provenance.

Sliced on onion and 5 large Yukon taters in the food processor, put in a buttered loaf pan then topped with cheesy béchamel sauce and baked at 400° for 40 mins.

French(ish) meat n taters.

I like taters

---

You should eat the skin. Vitamins

---

Cajun Shrimp & Corn Soup

1 stick of butter
2 cups of onions, diced
1 cup of celery, diced
1/2 cup bell pepper, diced
2 Roma tomatoes, peeled, seeded and diced
2 heaping tablespoons fresh garlic, minced
1/4 cup of flour
1 quart quart 1/2 & 1/2
1pound of thawed frozen corn, semi-puréed
Water
2 pounds frozen or fresh 40-60 count shrimp, peeled and deveined
1 bunch green onions, sliced
3 tablespoons of fresh parsley, minced
http://tinyurl.com/3nav6axw 
Salt
Fresh ground black pepper



Melt butter and sauté onions, celery, bell pepper and tomatoes until onions are clear.

Add garlic and sauté for another minute.

Whisk in flour

Stir in 1/2 & 1/2

Add corn to blender then add enough water to barely cover corn. Blend until semi-puréed. Add to 1/2 & 1/2 mixture.

Bring to boil and simmer for 20 minutes stirring occasionally to keep from sticking.

Add shrimp and bring to boil. Reduce heat and simmer 5 minutes.

Add remaining ingredients. Simmer 5 minutes and adjust seasoning.