Let's make dinner /ck/, cooking for me and some roommates

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>>8695108
We'll start with the chicken breasts. Preheat oven to 350, put olive oil in a Pyrex dish, put in the chicken breasts still frozen, drizzle with a bit more oil, season with salt, black pepper, parsley, fresh rosemary, and paprika.

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>>8695114
Get em in there, set timer for 40 minutes.

>>8695108
Cool blog

>>8695108
>>Inb4 ">canned pesto"
I'm more concerned about that frozen "stir fry blend"

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>>8695121
Might as well start the water of while we wait.

>>8695141
Time for a mid-cooking snack.

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>>8695160
Forgot file.

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>>8695137
It's just frozen veggies anon. Super cheap too, little less than 2 bucks.

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>>8695121
Forty minutes?? That chicken is gonna be dry and overcooked, brethren

can't wait to see where this goes

There's nothing wrong with canned pesto especially when you consider the cost of making your own.

>>8695189
i bet that pasta gets cooked

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>>8695171
Not when you start it off frozen it won't. 20 minutes left on these.

>>8695198
ooohh boy and he's already cut the french bread, thursday night dinners gettin crazy

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>>8695198
You bet it does.

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>>8695226

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>>8695229
Now, that bread...

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>>8695244

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>>8695248

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>>8695254
I'll put these in last.

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>>8695267
Pasta is done.

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>>8695273
Chicken is resting.

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>>8695278
Time for veg.

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>>8695287
Slightly disappointed in how little there is. Oh well.

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>>8695296
Add pasta.

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>>8695301
Add pesto.

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>>8695307
In goes the bread.

>>8695317
It went well.

im so hungry right now sweet lord
and that stuff looks amazing
well done op, you're a roomate to wish for

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>>8695321
Forgot pic again

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>>8695335
Money shot.

>>8695322
Thanks bro.

>>8695307
IS THAT BRAND OF PESTO ALRIGHT?

>>8695358
Yes, tastes pretty great to me senpai.

>>8695171
>>8695201
Chicken was slightly tough, but not dry.

nice work anon. Where are you from?

>>8695530
Thanks anon. Born in Georgia, grew up in North Carolina.

>>8695114
>dollar store spices

y tho

>>8695546
Because I don't have a lot of money.

not bad, looks pretty bland though. it just screams, add a little sauce to me.

>>8695108
People pay for rosemary? Even when I lived in Sydney there were bushes of the stuff around and you could just pick it for free.

>>8695108
I'd hate to discorage cook along threads, but could you use smaller images, My net is pretty decent speed but 2mb per image is still slow to view.

>>8695660
I used to be able to do that when I lived with my parents. They have a big backyard with a nice herb garden. Now I live in a shit apartment and there isn't a rosemary bush in sight. At least it was cheap.

>Classico Traditional Pesto
>Basil, Soybean Oil, Garlic, Romano Cheese (Cultured Skim Milk, Salt, Enzymes, Cellulose), Olive Oil, Partially Hydrogenated Soybean Oil, Spice, Salt, Lactic Acid, Torula Yeast, Citric Acid, Pine Nuts, Natural Flavors.

Know how I make my pesto? I toast pine nuts then pulse it in my food processor with basil leaves, olive oil, Parmesan, garlic, and black pepper. Cheap, easy, quick, and literally 6 ingredients.

>>8695662
I don't really know how I could make them smaller from my phone, and transferring it all to my computer first would take ages.

>>8695671
I don't doubt that it would taste better, but I just got that shit 2 for 4$ and a bag of pine nuts alone would set me back 8$ at my grocery store.