BigDaddy’s Buzzed Shop Builds, Beer, Smoking BBQ, Grilling, Cake an BS

Yep 4.0. There was 4 years.where I barely drove it, since I had a company truck.

At 301,00 decided time.for an upgrade...

Put 22,000 on the Tacoma since November

 

Good for you brother. Paving the way!

 

Dang thought I had a lot of windshield time

 

Almost all exactly the story of my life, not sure I'm doing better than past generations though... I'd be less stressed if the truck was paid off or I traded down but I just cant let it go..

 

Mississippi pot roast

https://belleofthekitchen.com/2016/04/13/mississippi-pot-roast/

 

Will do by pm tomorrow

 

This is very good

 

How about you can grab this while leaving work. Fix it in 20 min.

1.5-2 lbs ground hamburger meat
1 family size can cream of mushroom.
1 16 oz tub of sour cream
16oz dry elbow macaroni.

Put the elbow macaroni on to boil. Brown the hamburger with something like season salt and some Worcestershire sauce. Drain and add the can of cream of mushroom and tub of sour cream back in the pan. Low heat to warm it all up and mix the flavors together stirring. Drain the elbows and put back in pot. Dump the hot meat mixture over the noodles and mix. Easy beef stroganoff or I call it masturbating beef.

I like diced onions in it but little man won’t eat it if I put them in there.

easy peasy.

 

I'm an expert at that. Here's a easy one for ya Jenn.

1 cooked rotisserie chicken from anywhere.
1 steamable bag of red potatoes.
1 medium onion.
1 small bag of ripple cut carrots.
1 can of corn.
1/2 cup McCormick Poultry Gravy mix.
1/2 cup of Butter, margarine or whatever you use. We are fans of Smart Balance spread. It tastes like butter and is healthier.
2 tbsp. Old Bay
1 tsp. Black pepper.

Nuke the taters and carrots on high for about 8 minutes or until the taters are soft. Just leave them in their bags. Put holes in one side of the carrot bag though with the tip of a knife.

While they're in the microwave start pulling all the meat off the chicken. Make pieces uniform but not too small. Save any liquid or congealed fat from in the chicken bag. Set aside.

Put a large saute pan (12" round x 3" deep) or a medium sized stock pot on the stove, on medium high heat.

Coarsely chop the onion.

Add the chicken to the pan or pot after it gets hot and sprinkle the gravy powder over the chicken, give it a good stir to coat the chicken.

Add the onion. Stir.

Add the butter. Stir.

Lightly smash each tater just enough to flatten them and crack the skins, but not enough to break them into pieces. Add them to the pan. Stir.

Add the carrots and corn. Stir.

Add your seasoning.

By now the flour based gravy mix will be coating everything and might start sticking to the pan. This is perfect.

Slowly add water, a cup at a time, stirring between cups until you have a gravy. If it is too thick, add more water. If you make it too thin, add more gravy mix.

If you want, add some celery cut into small pieces. The leafy green stuff and all.

Also, I like biscuits with my chicken stew but since I can whip this meal up in about 30 minutes, I don't have time for scratch so I use the Bisquick brand instant version. The cheddar are great. They take 3 minutes to make, and 11 minutes to bake. Use parchment paper on a cookie sheet and there's no reason to have to wash that pan. Actually, I use parchment paper for all my oven cooking. Even to line the pans for baking breads or casseroles.

This will easily feed 6 to 8 people once, or two people no less than 3 times.

Buy and pull the chicken a day or two ahead, put it in a gallon zip lock bag and you will have this meal on the table in 20 minutes!

Enjoy! Your free time eating dessert with a nice glass of wine!

 

Definitely making this Murph! Nice!

 

I restored my old 1989 BMW 318i M-sport (German model 4-door) from the ground up with all new BMW replacement parts. It was super fun restoring something like that. Had rust holes in the frame that, with guidance, i welded and repainted. That thing was mint when I was done with it. My wife's third favorite vehicle of mine.

 

A girl at the IGA at work told me about this about 20 years ago. We tried it at the station and I’ve been making it ever since. Haha

 

Saved!

 

Sounds good! Thank you!

 

Ok! Thanks!!

 

Saved! Thank you!!

 

This is another go to for us! I second this motion

 

I'm right behind ya! Actually at 202k+ now

 

That’s the same one I make but use jalapeño peppers instead.