Steven suggested that we go get some roasted chicken for lunch, so we headed out to Taco Cabana in Denton. Two weeks ago we had eaten at the store in Lewisville, and he really liked their roasted chicken, so he was eagerly anticipating it at this store that is much closer to us. But ... we discovered that this store doesn't offer the roasted chicken quarters. We could have gotten chicken fajitas or tacos or quesadillas, but that wasn't what he had his mouth set for, so we headed over to Kentucky Fried Chicken. We both tried the unbreaded fried chicken instead of the roasted chicken. It had good flavor, but was a bit dry and tough.
Over lunch, I offered to cook supper if he'd help me plan something. So— we stopped off at Albertson's on the way home and purchased the makings.
- Pork chops
- Butternut squash
- Mustard greens
- Corn muffins
Other than the corn muffin mix, the entire meal was cooked from scratch. As soon as we got home, I washed & tore the greens into small bits and put them on to boil. An hour or so later, I dipped out the cooked greens and set them aside. Around 5pm, I started cooking the rest of the meal. Peeled & cubed the squash into a pyrex dish along with 1/2 an onion (chopped), some minced garlic, and sea salt. Microwaved on high for 10 minutes. Mixed up the corn muffin mix with the eggs and milk and then spooned into a muffin tin and set into the 425-degree oven to bake. Seasoned the pork chops with salt, pepper, etc. and tossed them into a hot skillet. Lightly browned, then turned them over and put the lid on to keep the heat in. Everything turned out really good; the muffins didn't want to release from the pan, so they weren't pretty, but they did taste good.