The plan today was to have leftover pizza chicken but tomorrow is going to be busy and I figured I’d save the chicken for tomorrow and cook something from scratch today. Since we bought chuck roasts today, and since I had been wanting beef fricot, I made that for dinner. It has potatoes and we are back on the keto diet. We debated eating fried fish at the Mexican restaurant today and decided against it so I didn’t feel too badly about serving a few potatoes tonight.
Collard greens and beef fricot – so very good!
I pretty much always have everything on hand to make this recipe since it uses just common ingredients. I did have to cut the green onions from the garden.
The chuck roast was trimmed and cut into chunks, then seasoned with the Cajun Redhead seasoning.
It was browned, then everything except the potatoes and green onions were added, simmered for a few hours, then I added the potatoes and green onions and cooked til the potatoes were done.
If I’m right . . I could be done cooking for a while:
Saturday – Smoked Salmon
Sunday – Smoked Ribs
Monday – Leftover Pizza Chicken
Tuesday – Salad with Smoked Salmon
Wednesday – Leftover Chili
Thursday – Leftover Ribs
Friday – Leftover Beef Fricot
That means, except for a few sides, I am done in the kitchen for a week! Let’s hope I’m right.
Nelle Coursey says
More knitting time!! YEA!!!!
Susan Nixon says
Seems right to me! I see a lot of potatoes in the bowl, but I don’t see many on your plate.
Cindi says
I have never heard of fricot. I just looked up a few recipes and several said it’s not fricot unless you use savory. I don’t think I’ve ever used that herb. Do you use it?
Judy Laquidara says
Honestly, I don’t think there’s anything you can make that HAS to have any one ingredient. Beef fricot is an Acadian dish and Chef John Folse has a recipe very similar to the one I use and his does not have savory. Though I’ve never had chicken fricot, I think it’s more likely to have savory than beef fricot but I’ve never had it made by anyone who used savory.
Here’s Chef Folse’s recipe: http://www.jfolse.com/recipes/meats/beef28.htm