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Old 07-09-2015, 04:55 PM   #1
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What's cooking? July 9, 2015

Almost 4PM Central Time and no one has started tonight's dinner thread!

I'm making a casserole of diced ham, fresh broccoli and cheddar cheese sauce.

What have you got cooking?
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Old 07-09-2015, 05:11 PM   #2
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That sounds like something I like to make, Z. Mine also has rice.

We'll be enjoying another fine selection from the buffet table. i.e.: leftovers. Maybe I'll make a salad, but right now I'm favoring just whirring up a "dessert" smoothie with strawberry, blueberry, and maybe cherries instead.
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Old 07-09-2015, 05:26 PM   #3
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Pork roast in the oven here. And since I didn't get it together to harvest/wash lettuce, onions, peas, celery and the first tiny baby bell pepper from the garden, the frig yields the last of the asparagus.
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Old 07-09-2015, 05:31 PM   #4
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Thin sliced rare tri tip, potato salad, and....hmmm, not sure of the veggie yet. I have a couple of zucchinis from the farmers market that need to be used so maybe I'll do something with one of them.
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Old 07-09-2015, 05:49 PM   #5
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Roast chicken, pilaf and a salad.
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Old 07-09-2015, 06:52 PM   #6
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I have chicken thighs marinating in red wine vinaigrette and Penzey's Sandwich Sprinkle; DH will grill those, along with a garden zucchini that I will also slice and marinate. I'll make a caprese salad with garden tomatoes and basil to go with those.
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Old 07-09-2015, 06:53 PM   #7
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Chicken thighs

Kayelle is making her world famous chicken thighs, and we defrosted a pack of her famous dressing left over from Thanksgiving.
We made so much I had to go to KMart and buy a 10 gallon container to mix it.
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Old 07-09-2015, 08:02 PM   #8
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Quote:
Originally Posted by Souschef View Post
Kayelle is making her world famous chicken thighs, and we defrosted a pack of her famous dressing left over from Thanksgiving.
We made so much I had to go to KMart and buy a 10 gallon container to mix it.
I love stuffing, too. I mix it in my stock pot after sautéing the veggies.
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Old 07-09-2015, 08:20 PM   #9
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Quote:
Originally Posted by Cheryl J View Post
Thin sliced rare tri tip, potato salad, and....hmmm, not sure of the veggie yet. I have a couple of zucchinis from the farmers market that need to be used so maybe I'll do something with one of them.
Sounds good to me Cheryl.
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Old 07-09-2015, 08:21 PM   #10
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I have four seasoned and floured skillet browned chicken thighs in the oven, each sitting on mound of dressing, frozen from Christmas. SC goes ape over my dressing. I really should make it more often, but then it wouldn't be a treat for us. Maybe I should make a little pan gravy.
Glorified green salads will complete the menu.

Good grief, the Sous Chef beat me to posting. Any wonder why he makes cooking fun?
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