"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 03-29-2006, 02:27 PM   #1
Executive Chef
 
LEFSElover's Avatar
 
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,669
Dinner tonight, 3/29

last nights meal was delightful but entirely too many carbs. Oh well, tough! Hubby got stuck in the rain of all rains <IMG alt=">:(" src="http://www.proboards.com/v4images/angry.gif" border=0> and got home too late to eat. He'll get it for lunch at work today.

I'll do rib eye steak, done quickly on a very hot grill pan maybe two minutes per side, let rest, then carve into. Brussels sprouts the au gratin version from Country Living cookbook, wonderful, full of flavor, and so unique. New baby red potatoes boiled and buttered with parsley. Dessert, that'll be whatever I come up with. Could be a coffee cake as DH loves them.


Or now that I think about it, those larger than life Reeses Peanut Butter cookies with the candy melted on the bottom and top.........over the moon! I owe someone a favor.

__________________

__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
LEFSElover is offline   Reply With Quote
Old 03-29-2006, 02:41 PM   #2
Assistant Cook
 
jvpele's Avatar
 
Join Date: Mar 2006
Posts: 15
Send a message via AIM to jvpele Send a message via Yahoo to jvpele
Mmmmm Mmmm ! Would you like company for dinner ?Sounds great though I've never tried the au gratin version of Brussels sprouts.
__________________

__________________
jvpele is offline   Reply With Quote
Old 03-29-2006, 02:45 PM   #3
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Mmm... we haven't had brussel sprouts for a while... delicious any time, I must see if they are available when I go to the market next time!!

I am making cannelloni with mixed mushrooms and ricotta, topped with bechamelle and parmigiano, maybe some steamed broccoli to go with it...
__________________
urmaniac13 is offline   Reply With Quote
Old 03-29-2006, 03:33 PM   #4
Head Chef
 
ronjohn55's Avatar
 
Join Date: Jul 2004
Posts: 2,080
We're having chicken, I just don't know how or what we're making from the chicken breasts yet though.

Maybe a southwest type spice on the grill with some refried beans.

John
__________________

ronjohn55 is offline   Reply With Quote
Old 03-29-2006, 03:46 PM   #5
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
I'm going the easy way out, Chicken Helper!!
__________________
texasgirl is offline   Reply With Quote
Old 03-29-2006, 05:20 PM   #6
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
So far I'm only having wine for dinner. Kid has lacrosse practice again until 7 or so, so HH and I will graze the fridge.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 03-29-2006, 05:41 PM   #7
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Washington
Posts: 20,308
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
We're having the chicken I was going to make last night. Paul got home late so I just made sandwiches.
__________________
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 03-29-2006, 06:48 PM   #8
Senior Cook
 
Join Date: Mar 2006
Posts: 496
I've got my brisket smoking. Gonna side it with some German potato salad, some macaroni salad, and some barbecued chicken breasts with a chipotle-marionberry glaze.
__________________
Poppinfresh is offline   Reply With Quote
Old 03-30-2006, 10:12 AM   #9
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Last night was a nice "welcome spring" meal - albeit a quick one.

Picked up a really nice filet of wild-caught salmon & a big bunch of fresh asparagus & served both with a hefty drizzle of commercial (Knorr) Hollaindaise sauce tweaked a bit with some cayenne pepper & fresh lemon juice.
__________________
BreezyCooking is offline   Reply With Quote
Old 03-30-2006, 11:38 AM   #10
Sous Chef
 
Join Date: Nov 2004
Location: New Buffalo, Michigan
Posts: 954
Send a message via Yahoo to Erik
Been working a lot, and helping the family get the DQ open, so it's been simple food for the last week or so...keep the tradition with egg salad sandwiches.
__________________

__________________
Erik is offline   Reply With Quote
Reply

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 09:58 PM.


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