I don’t know if the retrospective inspired me, but I am newly committed to tackling the blog backlog. There are currently ten dishes in the queue–some were cooked last week, others apparently more than two years ago.
True story. I made this in November 2018. I honest to god thought I had posted this one. So, as with No.183 Shrimp Newburg, my memories of making this are few and far between.
But I’ll try anyway.
Well, look! I cooked this in the Instant Pot! I believe my reasoning was that I don’t own a big-ass kettle like the one in the picture, and the Instant Pot is the biggest thing I got.
I wish I had notes of some sort so I could tell you how long this took in the pressure cooker. I also wish I could tell you how the fricassee tasted.
This is how it looked:
But onto dessert! The giant bricks of gingerbread on the card didn’t look appetizing, so I told Mr. Sauce could pick what kind of cake I’d bake; which is why I ended up with a Duncan Hines Strawberry Supreme cake.
It was very pink. And very sweet.
And not at all what he wanted. He didn’t want a Strawberry Supreme Cake. He wanted a Strawberry Shortcake.
Of course I had to throw half of it away.
On to the sides!
Glazed Apple Wedges are good apple wedges.
I bought succotash for 198 although I do not like succotash (the things I do for the blog, people!). I do not like succotash because I do not like lima beans, the underrated vegetable from Brazil.
View this post on Instagram
Perhaps I would like them smothered with barbecue sauce and bacon.
Regardless, since I do not like the lima bean, I still have a bag of succotash in the freezer. I should probably throw it out.
You know what that means?
MORE ROOM IN THE FREEZER FOR MEAT!!!
This menu is very classic Americana, will try adding dumplings to next chicken noodle soup. I worked in an office where everyone ate ‘bikini salads’ for lunch every day, starting February, which were mostly lima bean and palm heart. On Fridays we added shrimp, lol.
I’ve never had chicken fricassee, but I can chow down on some old fashioned chicken and dumplings. 198 seems close enough! No to the green Lima beans… just thinking about them makes me shiver..
I hope it was good. I know I’m in the minority when I say I just cannot fathom the love people have for dumplings. They always just seem bland and slimy to me. I can appreciate lima beans, though, so what do I know?
I didn’t have chicken fricassee until I was an adult and I’ve only had versions with mushrooms. Yours looks mighty good (can never go wrong with a good dumpling!).
I think I’m the one person on the planet who actually likes lima beans. I like to blitz them like hummus with lots of lemon, parsley and mint and add a little minced red onion and olive oil. They look especially delicious in that Insta post!
I never thought of putting them in a hummus. Good tip!
I quite like lima beans. Never really understood the hatred. The fricassee seems ok, but I like to season my dumplings a little. Also, butter is likely to make an appearance.