Subj : Fats Food Was:Tips was:A
To : Sean Dennis
From : Dave Drum
Date : Sat Aug 20 2022 05:16:00
-=> Sean Dennis wrote to Dave Drum <=-
DD> I worked at a local burger snatcher called "Broiler" which used the
DD> same burger cooker as Burger King .... long before Burger Whop came to
DD> town. We were in competition with Michey D's and a place called Sandy's
DD> which after several rounds of mergers and aquisitions morphed into
DD> Hardee's. In '63 I was paid min-wage (U$1.15/hour) as a grunt. Then I
DD> got into management on salary (U$60/week) and was making less per hour
DD> than when punching the clock. But it was an education.
SD> Several times in my IT career, I was exempt salary (meaning legally I
SD> only got paid straight time, no overtime). I'll never do that again.
AutoZone store managers are paid salary and expected to work 50 hours
per week. Which has to include at least one closing shift per week and
one Sunday per month. I was offered a management position shortly after
I joined and turned it down. I was already drawing Social Security and
the job was just to "flesh out" the monthly stipend from the gummint
teat. And, as I told my District manager who was offering the position,
"I'm not into herding cats. And, besides, I've seen how you guys treat
your managers." That last part hurt him.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Creamy Tuscan Chicken w/Sun-dried Tomatoes
Categories: Poultry, Greens, Vegetables, Herbs, Cheese
Yield: 2 servings
Olive oil
Salt & ground pepper
Butter
A-P flour
1 Ciabatta roll
5 oz Baby spinach
3 oz Mascarpone cheese
5 oz Env chicken broth
- concentrate
1 ts McCormicks Italian seasoning
12 oz Boned, skinned chicken;
- breasts or thighs
2 oz Sun-dried tomatoes
1 md Onion
1 ts Garlic; chopped fine
PREP INGREDIENTS: Heat broiler with top rack 6" from heat source. Place
1 tablespoon butter in a small bowl and set aside at room temperature to
soften until step 6. Fine chop 1 teaspoon garlic. Cut onion into
1" pieces. Pat sun-dried tomatoes dry, then coarsely chop.
SEASON CHICKEN: Pat chicken dry, then pound to 1/2"
thickness, if necessary. In a small bowl, combine 1
teaspoon Italian seasoning, 1 tablespoon flour, and a
generous pinch each of salt and pepper. Sprinkle
seasoning mixture all over chicken, patting to help it
adhere.
COOK CHICKEN: Heat 1 tablespoon oil in medium skillet
over medium-high. Add chicken and cook until lightly
browned and cooked through, 3-4 minutes per side.
Transfer to a plate.
BUILD SAUCE: Heat 1 tablespoon oil in same skillet over
medium. Add onions to skillet; cook, stirring, until
softened, about 6 minutes. Add sun-dried tomatoes and ¾
teaspoon of the garlic; cook, stirring, until fragrant,
30 seconds. Stir in chicken broth concentrate and 2/3
cup water. Bring to a simmer; cook, scraping up browned
bits, until reduced by ?, 3 minutes. Stir in mascarpone.
Add spinach to skillet with sauce. Cook over medium-high
heat, stirring occasionally, until spinach is wilted,
about 2 minutes. Season to taste with salt and pepper.
Return chicken and any resting juices back to the
skillet, then keep warm over low heat.
Make garlic bread & serve: Add remaining chopped garlic
to bowl with softened butter; mash to combine. Spread
butter over cut sides of ciabatta; place on a piece of
aluminum foil (or a baking sheet). Broil on top of the
oven rack until butter is melted and bread is lightly
browned, 1-2 minutes (watch closely as broilers vary).
Serve creamy Tuscan chicken with garlic bread alongside.
By: Scott the Part-time Chef
RECIPE FROM:
https://lifetimevibes.com
Uncle Dirty Dave's Archives
MMMMM
... I swear Big Macs used to be bigger but maybe I'm just fatter.
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