bethzaring
Master Chef
I am preparing a pork bulgogi over brown rice, with asparagus.
What's happening at your place?
What's happening at your place?
Dinner tonight Sunday 2/19/17?
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blissful
Master Chef
- Joined
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wait one gosh darn minute, my birthday was coming up and now it is last week.........
7 layer salad, which turned into 9 layer salad, lettuce, green peppers, mushrooms, tomatoes, eggs, bacon, peas, cheese, dressing. Great big in a straight sided big salad bowl, we'll be eating it for days. Yum.
7 layer salad, which turned into 9 layer salad, lettuce, green peppers, mushrooms, tomatoes, eggs, bacon, peas, cheese, dressing. Great big in a straight sided big salad bowl, we'll be eating it for days. Yum.
Chicken on the merry-go-round as Glenn likes to call it. Whole chicken on the rotisserie, the cavity stuffed with fresh rosemary. Rosemary and garlic butter under the breast skin.
We'll have steamed fresh asparagus. You, too, Beth!
Aldi had some awesome baby bella mushrooms, so I've prepared them to be broiled. Sauteed some chopped fresh chives and grated garlic in olive oil, added the whole mushroom caps and finished by cooking the mushrooms until tender in sherry and a bit of soy sauce. Stuffed them with 4-cheese blend, then they'll go under the boiler. The "drippings" from cooking the mushrooms was ultra-tasty.
Don't think there'll be any need for dessert.
We'll have steamed fresh asparagus. You, too, Beth!
Aldi had some awesome baby bella mushrooms, so I've prepared them to be broiled. Sauteed some chopped fresh chives and grated garlic in olive oil, added the whole mushroom caps and finished by cooking the mushrooms until tender in sherry and a bit of soy sauce. Stuffed them with 4-cheese blend, then they'll go under the boiler. The "drippings" from cooking the mushrooms was ultra-tasty.
Don't think there'll be any need for dessert.
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Had a big ham taking up valuable real estate in the fridge, so that's in the oven. Way too much for two people, so will give some to the neighbor and freeze a lot of it. Probably have it with corn.
GotGarlic
Chef Extraordinaire
I have a bunch of veggies that need using up, and several pounds of pork chops I portioned out from a whole loin last week, so I'm making stir-fry with my favorite spicy brown sauce. Will serve it over the rice medley I've been using lately.
Andy M.
Certified Pretend Chef
I'm grilling pork kebobs with hoisin and five spice powder. Potatoes and asparagus will complete the meal.
Whiskadoodle
Executive Chef
We grilled burgers and since they don't take up too much grill space we made a passel of chicken breasts to use for salads or enchiladas or somesuch this week.
Craig made Italian meatball sliders. We also put together a take on an old dish of Macaroni Grill, lasagna with ground beef, Italian sausage, pepperoni, provolone, moz and parm. I add 1 layer with ricotta. Minimal sauce, you add what you want on serving. We made 2 pand, 1 for dinner in a couple of nights and 1 to freeze.
Kaneohegirlinaz
Wannabe TV Chef
Oh My! Everyone's dinners sound really good, a couple of like thinkers in the group...
I spent the day making Portuguese Bean Soup, long process, but worth it in the end. We'll eat that another day...always better a day or two later.
So for tonight, I'm going simple
[file photo]
Ground Beef Tacos with a side of Watermelon, gee, I guess we eat this often, but it is pretty good, easy and quick. HEH!! I just thought of something...I even have some sour cream in the `fridge for a different recipe that I'm making later on in the week, ssshhh, don't tell DH, he claims to dislike sour cream, but it makes for nicer baked goods, doesn't it?
I spent the day making Portuguese Bean Soup, long process, but worth it in the end. We'll eat that another day...always better a day or two later.
So for tonight, I'm going simple
[file photo]
Ground Beef Tacos with a side of Watermelon, gee, I guess we eat this often, but it is pretty good, easy and quick. HEH!! I just thought of something...I even have some sour cream in the `fridge for a different recipe that I'm making later on in the week, ssshhh, don't tell DH, he claims to dislike sour cream, but it makes for nicer baked goods, doesn't it?
salt and pepper
Executive Chef
Chilled Tuna And Pasta salad.........
I bought 3 of the fancy Delmonico steaks from under glass at Giant Eagle. They had excellent marbling. I let them come to room temperature, patted them dry, rubbed some EVOO/salt/freshly grated pepper on them. Then I cooked them in the charcoal grille. I don't even use lighter fluid. I use a chimney starter with newspaper to heat the briquettes up.
The steaks were awesome.
The steaks were awesome.
Kayelle
Chef Extraordinaire
We went out for a Sushi lunch, and we had leftovers for dinner.
We usually eat leftovers for lunch, but if they're more than two days old, I won't eat them although the SC will go days longer.
Anyway, we had the great ham hock/bean/collard soup from Fri, and the grilled thighs and veggies from last night. In those cases they were even better the second time around. Ymm...
We usually eat leftovers for lunch, but if they're more than two days old, I won't eat them although the SC will go days longer.
Anyway, we had the great ham hock/bean/collard soup from Fri, and the grilled thighs and veggies from last night. In those cases they were even better the second time around. Ymm...
Kaneohegirlinaz
Wannabe TV Chef
Eww, agreed K, we never eat sushi that's more than a day old, ACK!
MMM, Red and Green for the mister and Green and White for the girl!
Still have some Cinnamon Pecan Swirl Donut Bread left over for dessert.
buckytom
Chef Extraordinaire
I made Taylor ham, egg, and cheese on fresh, hot bagels this morning for everyone for brunch, then we took my to rugby practice.
Afterwards, we stopped at a diner on the way home. We started with cups of soup (lentil, french onion, and chicken vegetable), then my boy had a burger and fries, dw had broiled salmon over rice pilaf, and I had a pastrami reuben and fries.
Afterwards, we stopped at a diner on the way home. We started with cups of soup (lentil, french onion, and chicken vegetable), then my boy had a burger and fries, dw had broiled salmon over rice pilaf, and I had a pastrami reuben and fries.
Kaneohegirlinaz
Wannabe TV Chef
OH MY GAWD!
Did you make something like this buck?
SOOOOOOOOOOOOOOOOOOOOOOOOO
good!
I'm not sure which component makes it so outrageously delicious, the bagel,
the cheese or the Taylor's Ham (you must be from PA
folks from NJ call it Pork Roll )
rodentraiser
Head Chef
Hot dog burritos, I guess. I had hot dogs and I wanted ketchup and cheese on them. I didn't have buns but I spotted the tortillas and well, .......heated the hot dogs, warmed the tortillas, and added the ketchup and cheese.
Not half bad.
I'll eat healthy tomorrow.
Not half bad.
I'll eat healthy tomorrow.
Kayelle
Chef Extraordinaire
Oh noooooo you misunderstood Kgirl. I'd never eat anything but fresh sushi....that was out for lunch.
The refrigerator leftovers were for dinner.
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buckytom
Chef Extraordinaire
casey, this was actual Taylor ham.
K-girl, most folks from NJ - North to South - call it Taylor ham, as well some small areas of Eastern Philly and Northern Delaware. It's just pork roll everywhere else.
That bagel looks good nonetheless.
K-girl, most folks from NJ - North to South - call it Taylor ham, as well some small areas of Eastern Philly and Northern Delaware. It's just pork roll everywhere else.
That bagel looks good nonetheless.
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