Because I was once again out of town for work this week, I had to depend on what I had in the fridge at dinnertime Friday night. That meant pulling prepped spiced chicken tenderloins from the freezer and dropping them into the sous vide immersion circulator early afternoon; then I put together a fresh batch of Thousand Island dressing. It all came together nicely to sit sufficiently in bowls and then to soon be all gone.
"Thousand Island Dressing," which was based on a version from Graybert on GeniusKitchen.com.
No comments:
Post a Comment