Beer-braised chicken thighs

Tonight's dinner was a recipe from Rachael Ray for chicken thighs.

I had boneless skinless thighs, and parsley-in-a-tube rather than fresh, but it still turned out OK. I would say it is good, not great - not sure I'd make it again without tweaking. Maybe half beer and half chicken broth to braise? and more seasoning, I think, and possibly rice to soak up some sauce.

We also had roasted potatoes and roasted asparagus.

menu planning

new year, new plans

Sunday: chicken
Monday: quilt guild night AND cub scout night - soup!
Tuesday: fish
Wednesday: Leftover pork tenderloin with THIS sauce
Thursday: Cheese and crackers
Friday: waffles
Saturday: lamb chops/hamburgers

Bacon-wrapped Pork Tenderloin

This was a recipe from Bobby Flay:  Bacon-herb-wrapped Pork Tenderloin

I followed the hints in the comments and left it in the oven for 30 minutes and it was cooked perfectly.

I didn't have fresh rosemary or sage or thyme, so I used dry. I also added a little bit of refrigerated parsley puree.

Overall, it was really good, and there are leftovers - I think I'll look for a simmer sauce for later this week.

We also had fried apples, macaroni and cheese, and The Good Rolls.