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Gonna make a fish pie.

Part bake some Basa, add mixed veg then an a la king sauce (made from a packet :eek:) topped with sliced spuds and some grated cheese, back in the oven.

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Good idea. I have some haddock, mushrooms and leftover cabbage, I'll make a bubble and squeak topping.

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Sausages with red onions and mushrooms, mashed potatoes and gravy + several glasses of red wine.

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Planning on picking up some Nando's tonight. An extra hot Familia platter. :egyptian:

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Shake and Bake Chicken..bad when I think about it...but I won't! A bit of egg and some chicken thighs and my kid is happy:thumbsup: I can't quite understand why they like it so much...but...happiness reigns ! So every few weeks:thumbup: I think?

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The reason is that children's taste buds are still developing, and they don't experience the same tastes that grown-ups do. Article recently on this in the press. It does explain rather a lot!

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Kobasa, perogies and onions fried in butter and sour cream. Don't care.

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Chicken and prawn curry made with VH Thai Red Curry sauce, which is really very good.

White Zinfandel goes very nicely with it too.

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Eenie meenie chili beany - Cuban delight, chicken and spicy bean chili and rice.
This is what I hoped they'd have at Havana on Commercial.

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Home made? If so, what's in it? Been thinking of making a chicken style chilli...

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Hard to go wrong with olive oil and garlic, I just now googled cuban spicy black beans and the first recipe is close to what I cooked but trust me, you can use whatever beans you like and make it as spicy or bland as you prefer. Parts is parts, (I used chicken thighs). If you play that horrible urban music while chopping green onions does that make them rapscallions?

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Do you use pasatta / tomato base too ?

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Caretaker....that is truly terrible! I don't even know why I'm laughing:thumbup:

Chicken thighs really are my favorite part of the chicken...they are hands down winners for any recipe.

I had my first Moose stew this week. I had been given two steaks, but they had big bits of bone in and I wasn't sure where they were from. I cubed it and browned it and did it with lots of little shallots and a red wine sauce. I was a bit nervous, because I'm not keen on Venison, I find it a bit rich...but Moose was utterly delicious, the bones have made the most wonderful stock. Now I have to think how to get some more? Mr. Millie and a gun is not an option.

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I loves me a bit of Moose. Like you, I'm not fussed on venison but moose, when we can get it (usually from some Uncle who has his moose licence) goes down a treat. It's a very lean meat, so lean in fact that moose patties or sausages need some pork fat added for moistness. Braising or casseroling, particularly when you have an "odd" cut as you describe is definitely the way to go.:thumbup:

Yesterday was chicken wraps but Sunday I did a butternut squash and parsnip soup that seemed to go down well with the family. Gotta get the veggies into the kids. (& the adults too!)

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Half a can of diced tomatoes I had in the fridge.
Milly your stew sounds great! Moose is a bit milder than deer so more like beef but I like it all.