Subj : Re: Moar Chikn
To   : Tiny
From : Sean Dennis
Date : Fri Jan 29 2021 13:57:16

-=> Tiny wrote to Sean Dennis <=-

 Ti> That one is gluten free as long as you check the ingredients in the
 Ti> dried spice and make sure they didn't sneak wheat in there. (Some
 Ti> companies do!)

While gluten doesn't bother me, I do know that jarred spices aren't
always just spices.  Why they add stuff like gluten to that I don't
know, much like adding MSG, a known neurotoxin, to foods.

 Ti>   Looks good Sean, I don't have an electric grill but I do have cast
 Ti> iron!

That cast iron would be a better choice, TBH, if I had it.  Though
admittedly, a GF grill is very easy to clean--toss the plates in the
dishwawher and be done with it.

Here's something I would definitely make for breakfast.  My mom grows
her own asparagus.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Baked Asparagus and Mushroom Omelet
 Categories: Eggs, Breakfast, Asparagus
      Yield: 4 servings

      1 c  Fresh asparagus cut in 2"
           Pieces or 1/2 a 10-oz
           Package of frozen asparagus
      1 c  Sliced fresh mushrooms
    1/4 c  Sliced green onion
      6    Eggs
    1/2 c  Milk
    1/4 ts Salt
    1/8 ts Ground nutmeg
      1 c  Shredded Swiss OR
           Gruyere cheese
      2 tb Snipped parsley, optional

  Cook fresh asparagus, mushrooms, and green onion in a small amount of
  boiling water about 7 minutes or till tender.  (Or cook frozen
  asparagus, mushrooms, and green onion according to asparagus package
  directions.) Drain.

  In a large mixing bowl combine eggs, milk, salt, nutmeg, and pepper.
  Beat with fork or rotary beater till blended.  Stir in cooked
  vegetables and Swiss or Gruyere cheese.  Turn egg mixture into a
  greased 10x6x2 baking dish.

  Bake, uncovered, in a 375 degree oven for 20 to 25 minutes or till
  set. Sprinkle with snipped parsley, if desired.  Serves 4.

  Note:  You can mix it up the night before, put in the pan and chill,
  and just pop it in the oven the next morning.

  Source:  Better Homes & Gardens New Casserole Cook Book Shared by: Sue
  Bryant

MMMMM

Later,
Sean

.... Not tonight, dear.  I have a modem.
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