What's for Dinner, Fri., Oct. 26, 2018

[NJCher]

Chicken breasts, which had been browned lightly, and then put in a "hotel pan," if you know what that is. Mushrooms were sauteed in wine, butter, and olive oil, then added to the chicken. The sauce is apple juice (made here from fresh apples), and herbs added from my garden, which were basil, thyme, and tarragon. A little cream was also added, and it's been in the oven at 185 degrees for 2 hours.

Side dishes are grilled eggplant and zucchini.

Tomato, stuffed with burrata and prosciutto.

Salad is chopped vegetables with feta cheese (carrot, celery, tomato, cucumber, and some escarole).

Dessert is chocolate almond biscotti with tea.

[Luciferous]

1. Quesadillas with chicken, bacon, cheese, and pico de gallo.

[iamateacher]

2. Last night at the campground

Veggie burgers with candy onions and tomatoes. Amish made cole slaw and red potato salad. Not low calorie.

[Hortensis]

3. Yum. Here it was a chicken stew recipe, but with

dumplings instead of the recipe's potatoes and carrots -- to go with this new weather summer finally fell off a climate cliff into. It's my favorite chicken and dumplings so far, but still have to work on getting those dumplings the way we "remember" them from someone else's kitchen long ago. (The ball kind, not noodle.) Leftover chicken and gravy with rice tonight.