What did you have for dinner? -Part dois

[ChezC3]

Jerk Chicken Salad in a pita

Steamed Broccoli

Tuscan Bean soup

 

[Helix]

two fake hot dogs with mustard on **** bread.

 

[ChezC3]

two fake hot dogs with mustard on **** bread.

I've found if you doctor those up with all the fixings aside from a slight texture thing, (it lacks the snap) you can hardly notice the difference.

I'm a fan of MorningStar Corndogs as well...(which is why I end up eating the whole damn box every time...)

 

[ChezC3]

Amy's Spinach Bechamel lasagna
bread stick w/ nacho cheese

Amy's Mexican bowl are one of my favs -- me and the wife like with Fritos Scoops...

The enchiladas are pretty good too, never had the lasagna...(some things are sacred)

 

[Helix]

I've found if you doctor those up with all the fixings aside from a slight texture thing, (it lacks the snap) you can hardly notice the difference.

I'm a fan of MorningStar Corndogs as well...(which is why I end up eating the whole damn box every time...)

we love those corn dogs. the kind that i'm having now is called light life or something like that. identical to hot dogs. every fall, i am all about hot dogs. my wife has been yelling at me because i have been eating them for breakfast on English muffins. quote :

WHO THE **** DOES THAT?

apparently, i do.

 

[Renae]

Quail sauteed in butter and thyme
Green Beans

I could barely finish the quail and a 1/3 cup of green beans!

 

[PoS]

An amateur chef I know gifted me and my kid with a jar of her puttanesca sauce, so I poured that over cooked pasta with some parmesan cheese along with whole wheat dinner rolls and butter. the kid didnt like it because it was made with some spicy anchovies but I thought it was okay.

 

[Helix]

lean cuisine cheese pizza
bread stick with cheese

 

[Helix]

fake cheeseburger with colby jack / mayo / lettuce on sesame seed bun
snack bag of Doritos

 

[KevinKohler]

Pork chops, mashed potatoes and gravy, and edamame beans.

 

[Lovebug]

guacamole with homemade chips

 

[Mr Person]

Going to be a big beef roast.

 

[ChezC3]

it's an old recipe my mom used to make she called it Swiss steak

4 Cubed Steaks

3 med green peppers large slice

2 med onions larg slice

1 jar of red sauce, I think I used Prego this time

1 jar of water, (shake jar to get all the sides, you paid for that too)

Salt
Pepper
Garlic powder


Crockpot low from 8am to 6pm

serve over rice

 

[PoS]

Went to the all you can eat tapas bar with my friends. Paid my $20 and had endless sangrias, gin and tonic, plus assorted tapas. Felt sick afterwards. Not gonna do that again.

 

[Renae]

Tonight was Salmon, I eat a lot of it.

Baked, with a Mushroom Wine Glaze.

Glaze:
Olive oil
Butter
Garlic
1 small container Beef Stock
Porcini Mushroom Balsamic Reduction
Riesling Wine
Reduced to 1/3rd water content

Poured some over the salted and peppered Salmon prior to baking
Baked till salmon was flaking.

Served remaining glazed Mushrooms

(My asparagus had gone bad damn it so no Veggie)

 

[joko104]

Chicken Marsala over pasta, carrot cake.

 

[OldFatGuy]

Yesterday, I stoned and rinsed 4 lbs of dried beans, pinto, navy, redeye, butter and northern, allowing them to soak in fresh water since about 10 am yesterday, changing the water every two to three hours until I went to bed for the night. Early this morning, I chopped 4 seeded poblanos peppers, 2 large Italian sweet peppers, 2 thinly sliced and cleaned large leeks, 6 garlic cloves, tossed them all in a large mixing bowl and then sautéed them all in a large frying pan without a 1/2 ounce of canola oil, drained and set aside in the same mixing bowl. In the same pan, I then browned a dozen skinned chicken thighs, bone in, 1 lb sliced chorizos, 1 lb sliced venison sausage (made with huckleberries and very spicy), and last but not least, tho very briefly, 1/2 a lb tiny cubes of porcella, a dried and smoked ham from northern Spain. Set all aside on a platter. I had turned on the oven at 275 degrees for preheating. Then I put together two garni, wrapped in cheesecloth and tied, sprigs of fresh marjoram, thyme, basil, mint, and dill. Then with a mortar and pestle, I prepared a mixture of peppercorns, turmeric, dried chokeberries, smoked hot paprika, pepper flakes, cinnamon, brown sugar (2 oz), about 2 tbs each, only 1 of the pepper flakes. I then skinned, seeded and cut up into bite size pieces 1 acorn squash. (dried chokeberries, when cooked with other food slowly, add a flavor that can best be described as a smoked unsweetened chocolatey aftertaste)

Next, I line the bottom of an 8 quart covered ceramic casserole dish with the meats. Then drained the beans, rinsed them a last time, drained again, poured them into the mixing bowl. Added the spice mixture, slowly mixed the beans and sautéed peppers and leeks with the spice mixture with a wooden spoon, until evenly distributed. Added the acorn squash, stirred gently until the squash was well distributed, and then slowly poured the mess into the casserole dish, evening out with the wooden spoon. Poured about 6 ounces of Madeira over the entire dish, any sherry will do, another cup of plain water, placed the garni at either end of the dish, covered and placed in the oven. Every two hours or so I'll check to see if it needs more water, add if necessary. This will slow cook at 275 until 20 minutes before serving. I cleaned up everything I used not in the oven.

We have six coming for dinner, and I'll serve with a fresh green salad and fresh baked bakery bread. A squeeze of lemon over each serving and some nice Argentinean Zinfandel like wines, I haven't decided on dessert, maybe simple vanilla ice cream and coffee.

Actually, the leftovers will taste better tomorrow. Plenty of leftovers.

 

[justabubba]

Yesterday, I stoned and rinsed 4 lbs of dried beans, pinto, navy, redeye, butter and northern, allowing them to soak in fresh water since about 10 am yesterday, changing the water every two to three hours until I went to bed for the night. Early this morning, I chopped 4 seeded poblanos peppers, 2 large Italian sweet peppers, 2 thinly sliced and cleaned large leeks, 6 garlic cloves, tossed them all in a large mixing bowl and then sautéed them all in a large frying pan without a 1/2 ounce of canola oil, drained and set aside in the same mixing bowl. In the same pan, I then browned a dozen skinned chicken thighs, bone in, 1 lb sliced chorizos, 1 lb sliced venison sausage (made with huckleberries and very spicy), and last but not least, tho very briefly, 1/2 a lb tiny cubes of porcella, a dried and smoked ham from northern Spain. Set all aside on a platter. I had turned on the oven at 275 degrees for preheating. Then I put together two garni, wrapped in cheesecloth and tied, sprigs of fresh marjoram, thyme, basil, mint, and dill. Then with a mortar and pestle, I prepared a mixture of peppercorns, turmeric, dried chokeberries, smoked hot paprika, pepper flakes, cinnamon, brown sugar (2 oz), about 2 tbs each, only 1 of the pepper flakes. I then skinned, seeded and cut up into bite size pieces 1 acorn squash. (dried chokeberries, when cooked with other food slowly, add a flavor that can best be described as a smoked unsweetened chocolatey aftertaste)

thanks for that insight; something i now look forward to experiencing

Next, I line the bottom of an 8 quart covered ceramic casserole dish with the meats. Then drained the beans, rinsed them a last time, drained again, poured them into the mixing bowl. Added the spice mixture, slowly mixed the beans and sautéed peppers and leeks with the spice mixture with a wooden spoon, until evenly distributed. Added the acorn squash, stirred gently until the squash was well distributed, and then slowly poured the mess into the casserole dish, evening out with the wooden spoon. Poured about 6 ounces of Madeira over the entire dish, any sherry will do, another cup of plain water, placed the garni at either end of the dish, covered and placed in the oven. Every two hours or so I'll check to see if it needs more water, add if necessary. This will slow cook at 275 until 20 minutes before serving. I cleaned up everything I used not in the oven.

We have six coming for dinner, and I'll serve with a fresh green salad and fresh baked bakery bread. A squeeze of lemon over each serving and some nice Argentinean Zinfandel like wines, I haven't decided on dessert, maybe simple vanilla ice cream and coffee.

Actually, the leftovers will taste better tomorrow. Plenty of leftovers.

i find that cold water added to cooking beans tends to harden them. for that reason i make a point to add heated water/broth/stock when more liquid is required

 

[Logician Man]

Tonite is one of my favorites. Spicy Chicken crock pot Taco Salad. Chicken and spices are in crock pot all day which makes the chicken extremely tender and flavorful. Other ingredients: Lettuce,black olives,mezette peppers,chopped tomatoes, grated cheese,mandarin oranges with homemade tortilla chips and homemade salsa on the side.....yum yum yummy!

 

[justabubba]

a dish i never experienced growing up was chicken pot pie. as an adult it is one of my favorite comfort foods ... but previously one only available in the frozen section and at restaurants offering southern cuisine [make that southern cooking; the term "cuisine" seems an affectation when describing southern food]

during a discussion a friend mentioned that her husband suggested their broken stove not be replaced as they could get by with a microwave and an electric skillet. she affirmed his approach but noted she would be unable to bake the chicken pot pie he enjoyed. she got a new stove that day. i begged for that recipe and she was kind enough to share it. here it is with my modifications added in weird font

Homemade chicken pot pie recipe

6 T butter
6 T flour
½ - 1 t poultry seasoning
2 C chicken broth
T chicken base
1 C milk
½ t pepper
Salt to taste
mirepoix of 2 sticks celery, 1 carrot, and half an onion https://www.thespruceeats.com/what-is-mirepoix-996133
4 C cooked chicken cut into medium pieces
1 box pillsbury refrig pie crusts (2 per box)

Preheat to 425 [preheated to 475 and turned down to 425 when inserting the pan to cook]
Melt butter in medium sauce pan
Add flour & poultry seasoning & chicken base - stir for 2 minutes to make roux
Add broth, milk, salt & pepper
Continue stirring until smooth and thick
Turn off heat
Roll out pie crust as per box instructions
Lay rolled pie crust in pie pan
Put chicken in first, add mirepoix, then pour sauce over chicken
Cover with second pie crust
Brush egg wash over crust
Cut “x” with knife in center of pie crust top

Bake at 425 for 25-30 minutes until crust is brown [never exceeded 25 minutes in my oven]

chicken (and beef and poultry) base is something i have only recently known was available to use. now i cannot cook without it


photo to be added later ... hopefully

 

[OldFatGuy]

thanks for that insight; something i now look forward to experiencing


i find that cold water added to cooking beans tends to harden them. for that reason i make a point to add heated water/broth/stock when more liquid is required

They are difficult to find. I'm working off a supply I bought two years ago on the Onondaga Reservation near Syracuse, while visiting a friend for a couple of days. I haven't seen them anywhere else since then.

I do the same with water or broth and beans. I should have mentioned it. Thanks.

I definitely have a penchant for bean casseroles, and cassoulets. Sometimes, serving them over rice, sometimes by themselves, sometimes with breads, sometimes ........

They always sound like more work than they are.

 

[Lovebug]

We have a bunch of leftover cheese, so Mac'n Cheese it is.

 

[ChezC3]

Had me a good one.

Mississippi Pot roast on Turano French roll

4lb chuck roast
Salt
Pepper
Garlic powder
2 packets onion soup mix
1 box beef stock
1 box veg stock
1 lg jar pepperoncinis
1/2 cup of peppercini juice

Crockpot low. 8am-6pm

Takeout. use two forks to shred beef. add back to jus.

 

[Logician Man]

Spaghetti with meatballs,ragu sauce,shrimp,and shredded cheese,italian green beans, and a chef salad.

 

[Helix]

dinner buffet at the hotel :

salad with cheese and fat free ranch
1/2 hard boiled egg
two kinds of macaroni salad
mashed potatoes

pretty good. i don't normally like buffets, but this might be the best one that i've had.