JPLOP.COM

It's super late, but since I made that again tonight, the recipe is here if you ever feel inclined to try it out. There's lots of other tasty things on that site, too.
I'd add some ground allspice and brown sugar to cut some of the acidity from the tomatoes, but that's just my preference.

I've cooked plenty since the first of the year, but usually forget to take pictures.

We lucked out and got [good] ground chicken at a local meat market, so here's chicken meatballs from a couple weeks ago:


I made this tonight. I thought it was a little plain, but I think it'll be good as a pot pie.

Omg that looks so good! I shouldn't have dropped by this thread, I'm not suppose to eat the rest of the night since I ate a lot earlier, but that is making me hungry T.T Dang my tendency to open up all the threads with unread posts OTL

And ooo I love creamy chiken! I've only ever had it once or twice before but it's great <3

I made a chicken/wild rice mix and turned it into a quiche the next day.


The chicken/rice mix was boring by itself, but really good as a quiche. ♥

Meatloaf, glazed carrots, green beans. Someday I'll do a ham with the glaze I make for carrots.

Something about your pictures of food reminds me of old-timey cookbooks.

Moh wrote:Meatloaf, glazed carrots, green beans. Someday I'll do a ham with the glaze I make for carrots.

I love to experiment with the glaze on my carrots. In addition to the butter and brown sugar base, my most recent version contained my sister's apricot-ginger preserves and sriracha sauce.

^
I'd be less-inclined to try the sriracha (I'm a wimp), but the apricot-ginger preserves sound awesome.

boinsie wrote:Something about your pictures of food reminds me of old-timey cookbooks.

Well, I usually just rip them off my Instagram, so...

Chicken parm from a couple weeks ago:


I made the mistake of adding cheese before putting it in the oven for 20+ minutes.
Turned out good, though! It was also my first time cooking with raw chicken.

7/20, chicken tortilla soup with cornbread muffins: