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Old 08-16-2014, 09:28 PM   #11
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Originally Posted by Kayelle View Post
I'll bring the salad GG....sounds delish~~~~

I have some chicken thighs defrosting but that's as far as I've gotten
That worked out well. Chicken thighs browned and cooked in simmered salsa with Mexican rice and black beans with glorified green salad.


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Old 08-16-2014, 10:04 PM   #12
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Originally Posted by CWS4322 View Post
I tend to like to use rhubarb chard instead of just green chard. I've made it with green onions when I haven't had leeks. I've also added bacon. I like it warm (and cold). It is a TNT recipe.
I agree. I like it warm myself, and I've used rainbow chard -I'm not sure if that's the same as rhubarb chard or not.

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Old 08-16-2014, 10:08 PM   #13
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Bangers and mash, Ina Garten recipe. The english comfort food discussion called for more research.

Side salad and some marinated celery root from the specialty store. Where I also got some really yummy gourmet ice cream, Eureka Lemon and Marionberry.
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Old 08-17-2014, 01:02 AM   #14
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Like Cheryl said, good sounding suppers.

My night's entry: a romaine tossed salad, steamed broccoli with cheese sauce (leftover from what I made a couple days ago), long grain and wild rice mix (the lazy part of the meal), and two lovely, hand made crab cakes resting on a bed of mesclun with a side of remoulade. I used Rachel Ray's easy recipe - it was the first one I ran across that did not call for either ketchup or sweet pickle relish. That sauce was good! Might add a couple of capers to the leftovers and use it on fried fish next week.

Apparently my eyes were WAY bigger than my stomach - half of dinner is waiting for me for tomorrow. I guess Himself is on his own!
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
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Old 08-17-2014, 05:33 AM   #15
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Originally Posted by Steve Kroll View Post
I agree. I like it warm myself, and I've used rainbow chard -I'm not sure if that's the same as rhubarb chard or not.
The rainbow chard I plant has three colours--the red, the orange-yellow, and the white stemmed chard. I don't know that it really matters...I just prefer the rhubarb chard of the three. Food and Drink also has a recipe for a nice zucchini tart that is similar re: ingredients. I've made that a few times as well. When I haven't had feta, I've used goat cheese.

I've got OCD--Obsessive Chicken Disorder!
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Old 08-17-2014, 01:54 PM   #16
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Originally Posted by GotGarlic View Post
I get a newsletter from a local restaurant about their weekend specials, and I'm making one of them at home, modified a little according to what I have on hand Jumbo shrimp sautéed with garden-fresh Roma tomatoes, zucchini, onions, garlic and capers in a white wine-butter-parsley broth, over fettuccine, with pesto-tomato crostini. I don't need a salad with this, right?
Last night's dinner - mise en place and plated.
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