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Old 07-06-2015, 06:06 PM   #11
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I think I'll make spaghetti.
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Old 07-06-2015, 07:07 PM   #12
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I think I'll make the steelhead trout later tonight when it isn't so beastly hot. Not at all hungry. I made black bean hummus earlier and ate about 3/4 cup with celery and carrot sticks.
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Old 07-06-2015, 07:31 PM   #13
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I have to laugh when I order in Chinese. ( unlike the rest of you, I do speak rudimentary Chinese > #7, # 32, etc. ) Dad drives, let's his young son out of the car to run up my steps with the order while he flips a U-turn in the middle of the street. I started giving an extra $ tip to the kid and told him it's specifically for him. When I go to their restaurant for pick- up, the several kids are all sitting quietly doing homework, coloring or lap topping. It's a family place and the Mom is the sole in house dinner server.

Dinner is Tuna melts on English muffin halves and a big fruit salad with watermelon, nectarines, raspberries, blue berries and Ice tea to drink.
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Old 07-06-2015, 08:26 PM   #14
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I've done this before and it's really good. I'm sauteing some pancetta, onion, mushrooms, asparagus pieces and adding this to the skillet...



It contains the most wonderful sauce, and makes a "one pan wonder" for an easy meal.
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Old 07-06-2015, 10:10 PM   #15
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Quote:
Originally Posted by Cooking Goddess View Post
...Considering trying this spiced chicken with grilled peach salsa...
I bailed on using the recipe's spices. I figured with all of the jars in my pantry, I certainly could find something suitable. Used Spice House's "Florida Seasoned Pepper" on the chicken. The salsa was dressed with honey/lime/Chinese 5-spice. The peach salsa was delicious AND necessary to counter the spicy-spicy of the pepper seasoning. Boy, was dinner good, if I have to say so myself!
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Old 07-06-2015, 10:29 PM   #16
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CG, that looks delicious! Glad you had such a nice success with what was in your own spice cupboard. The honey/lime/5 spice sounds perfect for the peach salsa.

Kay....sounds good, that gnocci gorgonzola is another thing I'll have to add to my TJ's ongoing list.

I pulled some vacuum sealed leftover rotisserie chicken from the freezer and added a little bbq sauce to it, steamed some tender little fingerling potatoes from the farmers market and sprinkled them with some new Penzey's Fox Point seasoning blend (delicious, btw!), and sliced up some cucumbers. Mint chocolate chip ice cream for later.
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