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Old 02-28-2017, 07:13 PM   #11
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I made a boatload of stuffed shells last month and portioned out most of them in vacuum seal bags for the freezer. Took one package out to thaw this afternoon, so I'll be having that with roasted asparagus on the side.
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Old 02-28-2017, 07:26 PM   #12
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I'm having wet burritos, baked, with enchilada sauce and cheese topped. I usually make dry burritos, hold in your hand type. I have enchilada sauce to use up. Avocado cucumber onion baby tomato salad on the side. I'll probably only eat one burrito and warm another for lunch maņana.
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Old 02-28-2017, 07:50 PM   #13
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I didn't feel well much of the day, but I'm starting to get hungry. I've got some Zummo's Boudin for Fat Tuesday fare. A big pot-o-gumbo just wasn't going to happen today. I also have some Gulf shrimp in the freezer that I could fry up and serve with the boudin.

I am giving up giving up anything for lent -- as usual. So, I'll not be not eating meat on Fridays, and I'll not be not drinking alcohol. It will be tough, but I think I can do it.

CD
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Old 02-28-2017, 08:32 PM   #14
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3 legs of chicken, store seasoned, baked, white rice (jasmine, reheated/nuked), baked mushrooms (plain) and maybe some asparagus (julienned/nuked). Already nibbling fresh veggies (mushroom, red onion, asparagus) with dip (reduced fat sour cream, dried onion soup mix). Typical "no effort" dinner. No diet sins either.

I wonder where they find 3 legged chickens...
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Old 02-28-2017, 08:44 PM   #15
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I made some penne pasta. I made some homemade meatballs with an egg, bread crumbs, Italian seasoning, salt, pepper, EVOO, parmesan, fresh garlic, finely diced onions. I used a jarred sauce (Del Grosso), wasn't gross. Ha.
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Old 02-28-2017, 08:48 PM   #16
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We had stuffed peppers made with ground beef, wild rice, onion, garlic, rosemary, and Papillon blue cheese, with a homemade steak sauce on the side that was very close in taste to A1, but better.




These are the peppers before stuffing, but after Craig took the handheld blow torch to them to get rid of the skin.


'
I really like him using the handheld blow torch (plumbing aisle in a big box hardware store). They are still quite firm and easy to stuff.
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Old 02-28-2017, 08:57 PM   #17
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Quote:
Originally Posted by medtran49 View Post
We had stuffed peppers made with ground beef, wild rice, onion, garlic, rosemary, and Papillon blue cheese, with a homemade steak sauce on the side that was very close in taste to A1, but better.




These are the peppers before stuffing, but after Craig took the handheld blow torch to them to get rid of the skin.


'
I really like him using the handheld blow torch (plumbing aisle in a big box hardware store). They are still quite firm and easy to stuff.
You need to get a Searsall. https://www.amazon.com/Searzall-Torc.../dp/B00L2P0KNO

It gets rid of the propane smell and taste you can get with just a torch alone.

CD
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Old 02-28-2017, 09:16 PM   #18
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Mardi Gras dinner...... Grilled oysters w/ green onion, ginger, garlic and lime juice.
Spaghett w/ scallops in butter sauce.



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Old 02-28-2017, 09:21 PM   #19
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Originally Posted by caseydog View Post
You need to get a Searsall. https://www.amazon.com/Searzall-Torc.../dp/B00L2P0KNO

It gets rid of the propane smell and taste you can get with just a torch alone.

CD
Whatever he does, we don't have that.
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Old 02-28-2017, 09:32 PM   #20
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Propane smell? -- I can smell methane, but not propane.
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