Friday, January 25, 2008
Friday Florida Food Fest: TV Dinners and A Fresh Squeeze
My version of a TV dinner.
I'm not sure if this week's Food Fest is too inspiring.
Home first last night (as usual), it fell to me to create a healthy supper for my crew, but I was not in a cooking mood after spending a good hour trying to weigh Chewie the pig.
(More on that in a later post)
I opted for a quick TV dinner so I could alternately blog and watch "Harry Potter and The Chamber Of Secrets".
There was no box, or aluminum tray (dates me, I know), but it didn't take much longer to make than an old fashioned TV dinner.
I dusted some boneless chicken breasts with thyme, Tony C., salt and pepper and grilled them quick in the oven.
The pasta was tossed with a quick mix of olive oil, oregano, basil, garlic, salt, and pepper.
The salad is of course, our family recipe "Selmo's Salad".
Search this blog for that recipe.
Fresh, healthy,tasty, and it took all of 30 minutes.
Definitely faster than a frozen chicken pot pie.
Those things are torture, you wait forever for it to cook and then you burn your tongue on it, because by the time it's done you're starving.
Admit it ... you've done that before.
Fresh Parson Brown oranges from Dad's tree in St. Augustine.
Florida oranges are not pretty, but they taste amazing. A western grown orange, say from California, will have a brilliant orange thick skin, but a Florida orange is usually thin skinned and often greenish or blotchy like these beauties.
I don't eat the skin.
Beauty (flavor) is on the inside and I'll take a sweet Florida orange any day over a watery western one. The Parson Brown is a great juicing orange and that was the fate of these little orangey orbs.
This hand me down juicer from Mom and Dad made short work of the oranges. The result was about 3 quarts of thick, sweet, murky orange juice.
It won't last long, and the store bought Tropicana juice in the fridge will sit alone and unloved until this fresh essence is gone.