Lunched at the Irondale Cafe originally Whistlestope Cafe Posted April 6th, 2011 Greek Style Baked Chicken Skillit-Fried C.C. Pork Chop Chicken and Dumplings Fresh Fried Alabama Chicken Livers Butler Farms Fresh Collards Butter Beans Okra and Green Tomato Fritters Peach Cobbler Homemade Vanilla Ice Cream I had chicken livers and their bestest carrot salad.

LOL Angela.......looking forward to an avocado!! Rhizo, I wish I lived closer, I'd crash your dinner. Now you made me want kabobs! Raven, I love a good sub.Haven't had a sub in a long time. Kittie, we love hamburger patties and broccoli. We need a potato though. OF, steak and strawberry pie. You eat well. Marilyn, tacos are so good. Now you made me want them, too. Glad I could help with your watermelon craving. :) Shirley, I always, always want ham, potatoes and green beans. I keep looking for ham on sale but it hasn't been in a dog's age. I think instead of craving everyone's meals and make them, I'll just have to make a road trip and visit you all!

We just finished watching the first episode of this season's Blacklist and thought I'd check back while setting up for Castle. Shirley, here's the recipe. Easy-peasy and delicious! Pam, you could have been here, as usual I made enough to feed at least 1 more person! Oven âÂÂfriedâ chicken Preparation time: 15 minutes Baking time: 20 to 25 minutes 1/3 cup dry unseasoned bread crumbs 2 teaspoons sesame seeds 1 1/2 tablespoons grated Parmesan cheese 1/4 cup fat-free mayonnaise (not salad dressing mayonnaise) 1/4 teaspoon salt 1/8 teaspoon garlic powder 2 dashes cayenne pepper 1/4 teaspoon poultry seasoning 4 (4 ounces each) boneless, skinless chicken breast halves Cooking spray Preheat oven to 425ðF. Place bread crumbs, sesame seeds, and Parmesan cheese in a large zip-top bag and shake gently to combine. In a small bowl, whisk together mayonnaise, salt, garlic powder, cayenne pepper, and poultry seasoning. Using a pastry brush, coat both sides of each piece of chicken with the mayonnaise mixture. Place chicken, one piece at a time, into the bread crumb mixture in the zip-top bag, seal, and shake to coat chicken well. Transfer chicken to a foil-lined baking sheet coated with cooking spray. Spray chicken evenly with cooking spray. Bake for 20 to 25 minutes or until juices run clear and chicken is no longer pink in the center. Yield: 4 servings

Autumn, I don't think you need cooking classes. I never knew how to cook anything until I moved out of the house. My mom was seriously OCD and wouldn't let us in the kitchen. I literally taught myself how to cook basics with a cookbook called "The I Never Cooked Before Cookbook". It explained everything. For example, when it told you to boil something, it had photos of what boiling water looks like. It had photos to explain the difference between chopping, slicing, dicing and mincing. It was incredibly helpful since I didn't even know how to anything. I think I could pour cereal and make taste. I had never even made cookies before. I'm certainly no gourmet cook but after familiarizing yourself with the basics, you can start throwing things together with some success without taking a class, imho. Like, after cooking a few Mexican dishes using recipes, you learn the basic ingredients, flavor profiles for sauces and seasonings, and then just start throwing things together using those basics in different ways. Using beans, rice, various hot sauces and seasonings often used in Mexican dishes, some chiles, and then a variety of vegetables, you can make sautes, soups, salads, casseroles, whatever using meat/fish/poultry as your protein or even the cheese (if you're vegetarian or want to do a vegetarian meal once in awhile) or the beans (ditto for vegan eating). When I do this, things might not be the least bit authentic to that cuisine, and I substitute a lot so I don't have to run to the store for something, but if you have a pantry of basics, it's not that hard to throw together something tasty. I hate grocery shopping so I do wish someone would do that for me. I sometimes send DH but he always gets some odd stuff and spends too much, lol. And I really don't like thinking up what to cook so I'll often have DH grab the protein out of the freezer. Whatever he grabs, I cook. Or I'll just reach in and close my eyes and grab something. Batch cooking does help. I often will cook up a big pot of rice (usually a wild/brown rice combo) and keep a container in the fridge to heat up as a side or throw in a soup or casserole. I do the same with dry beans, peas and bulgurs. I always have couscous and quinoa on hand because they cook up quick if I'm out of rice. So sides are easy. A variety of fresh veggies and a few bags in the freezer of Asian and California blends make it easy to throw a veggie side dish together. I buy cleaned/bagged salad mixes, mixed greens, and baby spinach making it quick and easy to put together for a salad or toss in the last few minutes of a stir-fry or saute. And multi-meal planning works well. If I make a roast, I save some for French Dip sandwiches the next night. Or I might boil up a chicken or two and use the breasts for stir-fry and the meat off the rest of it for chicken enchiladas or some other casserole or a soup. At least once a week dinner is my own Muscoe soup or casserole using the stuff that is starting to go but isn't bad enough to throw out. Thanks for that, bpathome, as I just call it Clean Out the Fridge Food. Muscoe sounds more purposeful. We don't eat out much. I can't see paying $20 for a meal that I can make for $5 at home. And I figure the time to go there, order, wait, eat, and go home takes longer than it does for me to cook and clean up. I don't have a cooking gene or special skills. I just decided to be fearless in the kitchen. Most things you make, if they don't turn out right, are salvageable somehow. The rare times it's not, the dog enjoys a treat. :) I think of it as a way to play.