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03-15-2016, 06:23 PM
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#1
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Master Chef
Join Date: Jun 2012
Location: California
Posts: 7,099
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What's for dinner? 3-15-16
It's spring break and I have 5 year old Tyler all day this week. Love the little guy but he wears me out! 
Pretty sure it's going to be Taco Tuesday for dinner. I have some leftover skirt steak to use up from fajitas a couple of nights ago.
What's on your plate? 
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Grandchildren fill the space in your heart you never knew was empty.
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03-15-2016, 06:26 PM
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#2
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Head Chef
Join Date: Jun 2011
Location: Montana
Posts: 2,180
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03-15-2016, 06:33 PM
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#3
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 19,176
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I picked up some thick pork chops yesterday. They're sitting in some Chinese Five-Spice Powder and I'm going to pan-fry them. I'll serve them with long-grain & wild rice made with chicken broth seasoned with a star anise pod and asparagus simmered in chicken broth and oyster sauce.
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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03-15-2016, 07:04 PM
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#4
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 42,476
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Italian sausage ravioli with tomato sauce and a tossed salad.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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03-15-2016, 07:08 PM
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#5
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Head Chef
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 1,185
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Slow cooker Moroccan spiced pork tenderloin over couscous, asparagus.
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03-15-2016, 07:24 PM
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#6
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 10,650
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Inspired by PF's recent low carb company meal, I'm doing Almond flour Crusted Chicken Piccata tonight, but with an egg wash between coatings. I've been brineing a HUGE Dolly Parton chicken breast, and I'll split it lengthwise before pounding it some. SC will have his on top of rice, and mine will be on wilted spinach. Glorified salads for both of us.
Here's the recipe for anyone interested...
http://alldayidreamaboutfood.com/201...n-piccata.html
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Life  is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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03-15-2016, 09:03 PM
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#7
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Master Chef
Join Date: Jun 2012
Location: California
Posts: 7,099
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Quote:
Originally Posted by Cheryl J
......pretty sure it's going to be Taco Tuesday for dinner. I have some leftover skirt steak to use up from fajitas a couple of nights ago......
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Yum! Homemade pico de gallo on the side to top them off - that didn't make it into the pic. :-)
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Grandchildren fill the space in your heart you never knew was empty.
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03-15-2016, 09:43 PM
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#8
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 19,176
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Quote:
Originally Posted by GotGarlic
I picked up some thick pork chops yesterday. They're sitting in some Chinese Five-Spice Powder and I'm going to pan-fry them. I'll serve them with long-grain & wild rice made with chicken broth seasoned with a star anise pod and asparagus simmered in chicken broth and oyster sauce.
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That was good 
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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03-15-2016, 09:45 PM
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#9
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 10,650
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Great looking meals tonight Joey, and Cheryl.
Quote:
Originally Posted by Kayelle
Inspired by PF's recent low carb company meal, I'm doing Almond flour Crusted Chicken Piccata tonight, but with an egg wash between coatings. I've been brineing a HUGE Dolly Parton chicken breast, and I'll split it lengthwise before pounding it some. SC will have his on top of rice, and mine will be on wilted spinach. Glorified salads for both of us.
Here's the recipe for anyone interested...
Low Carb Grain-Free Chicken Piccata | All Day I Dream About Food |
This recipe surprised me big time and I enjoyed it so much more with the almond flour breading than I have in the past with flour. The sauce was spot on, and worthy of a 4 four star restaurant. I did use half Chick.broth and half white wine. Hard to believe that one DP breast fed both of us. Well, it weighed 1 lb. 
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Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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03-15-2016, 09:58 PM
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#10
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Senior Cook
Join Date: Aug 2014
Location: Santa Paula,CA
Posts: 477
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This was restaurant quality
Quote:
Originally Posted by Kayelle
Great looking meals tonight Joey, and Cheryl.
This recipe surprised me big time and I enjoyed it so much more with the almond flour breading than I have in the past with flour. The sauce was spot on, and worthy of a 4 four star restaurant. I did use half Chick.broth and half white wine. Hard to believe that one DP breast fed both of us. Well, it weighed 1 lb.
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I was totally impressed with the way the dish came out, considering it was the first time Kayelle made it. It was excellent!!!!
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