"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 06-10-2013, 11:58 PM   #31
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,281
Cooked up the smoked pork chops I picked up as I headed out to get our guest Friday. Never got the chance to use them (they were really a back-up plan anyway) so we had them today with the nicest fresh green beans I've had in a while. Can't beat the one-pan thingy either. Sear chops, dump raw beans in with some water, slap a lid on it and simmer until beans are done. Even though we usually end up with a leftover chop there are never any beans...and I buy 2# each time.
__________________

__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 06-11-2013, 02:05 AM   #32
Executive Chef
 
Somebunny's Avatar
 
Join Date: Nov 2008
Location: Blaine, Washington
Posts: 2,649
Made an Italian inspired meatloaf to go with the leftover Potato salad.
__________________

__________________
If you don't like the food, have more wine!
Somebunny is offline   Reply With Quote
Old 06-11-2013, 02:15 AM   #33
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
I ate so healthily tonight - Mega salad with green leaf lettuce, tomatoes, black olives, sweet onion, carrots, navy beans, mushrooms, etc. with a Dijon vinaigrette. Lowfat crackers on the side. An hour later I had fresh corn. But.... I just couldn't stand it - I needed something decadent - something intensely chocolately. I kept resisting and resisting and resisting... until.... I just had to give in. I ate a homemade, fudgy brownie right out of the freezer - it was soooo freakin' deeeelicious.
__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar is offline   Reply With Quote
Old 06-11-2013, 03:01 AM   #34
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,281
merstar, chocolate isn't decadent! It's practically a health food! Well, at least that's my interpretation of this information from the Cleveland Clinic, the number one hospital in coronary care in many years and choice of many middle eastern sheiks.
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 06-11-2013, 03:28 AM   #35
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
Quote:
Originally Posted by Cooking Goddess View Post
merstar, chocolate isn't decadent! It's practically a health food! Well, at least that's my interpretation of this information from the Cleveland Clinic, the number one hospital in coronary care in many years and choice of many middle eastern sheiks.
Hey, Cooking Goddess, how about it's decadent AND a health food?! It makes me feel good - it makes me happy - so it has to be healthy!
__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar is offline   Reply With Quote
Old 06-11-2013, 07:50 AM   #36
Senior Cook
 
Jessica_Morris's Avatar
 
Join Date: Mar 2011
Location: Fayetteville, Georgia
Posts: 358
Quote:
Originally Posted by pacanis View Post
The taters are on the grill, the pork loin marinating in a dry rub that's making my nose run (almost) and that's about that. Dinner will be in about 35 minutes... or 50, whichever I feel like.
What kind of dry rub do you use for your pork tenderloin?!
__________________
Jessica_Morris is offline   Reply With Quote
Old 06-11-2013, 03:28 PM   #37
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,281
Quote:
Originally Posted by merstar View Post
Hey, Cooking Goddess, how about it's decadent AND a health food?! It makes me feel good - it makes me happy - so it has to be healthy!
Same here! I've been telling people as long as chocolate is available for sale I'll never need Prozac. Just give me the foodie equivalent of serotonin! If it's a really bad day it doesn't hurt to follow chocolate with a red wine chaser.

Chocolate and Mood Disorders
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 06-11-2013, 03:45 PM   #38
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by Jessica_Morris View Post
What kind of dry rub do you use for your pork tenderloin?!
A lot of sweet paprika and onion salt. I also put slivers of garlic in it.
It was OK. I prefer them either stuffed or with some kind of lime juice marinade.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Reply

Tags
dinner

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:21 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.