What's for Dinner Sunday May 23?

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DaveSoMD

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I am planning on roast chicken for tonight. Not sure on the veg or side dishes yet. I'll post back later after I go grocery shopping.

What's on your menu?????
 
I'm gonna satisfy my craving for hotdogs. Gonna fry em', then crisp em' up a little bit in the skillet and slather em' with mustard, saurkraut, relish and crumbled bacon. Maybe some macaroni salad on the side if I save room for it.
 
Gosh, I need to come up with something, but have no idea what to make. My wife doean't want meat, I don't want any dairy. I say we go hungry today.
 
Chicken wasn't defrosted in time so I make a quick beef n noodle casserole.
 
I have a whole chicken that needs to be cooked. I did beer butt chicken the other nite, so I'm undecided. If I get off my lazy rear and cut the thing up, it would be a start. Just not motivated today.
 
a couple cuts & sauce. ham & peppers on my slices- i despise most hams & many peppers, although hankering for them both. double-cheese on the guy's.
 
Pan fried center cut pork chops, steamed white corn, steamed baby spinach, sliced tomatoes.

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my 2 hour after the meal sugar was 88.
 
made pasta and scallops. the pasta was great, olive oil, cilantro, green peppers, red pepper, and garlic. i cooked the scallops in small amount of butter, garlic and paprika. i tasted it and it seemed off. i told myself "oh they are ok" but i could not eat them. so good or bad into the garbage they went. had a serving of green beans with the pasta. and a tangelo for dessert.
 
babetoo, if i'm cooking for another person, & a food item is of a less-than-this-or- that, sub-par quality, i wrap that item & going on my own self-guidance, i either promptly request a reimbursement after returning the food or, if they gripe, i'll make that a corporate birtch-fest.
of my own opinion that food touted as this-or-that-&-great!....
.....is less great than foods that, rather than being touted;.. they're of a lesser quality.
i buy items & ignore many of them if my stomach gets grumpy. :)
 
Market had a great price on packages of chicken leg/thigh quarters, so sprinkled two of them liberally with some Herbs de Provence & roasted them on a bed of root vegetables (golden beets, baby white turnips, baby red potatoes, sweet onions, & garlic) tossed in extra-virgin olive oil.
 
I put a nice porterhouse on the grill, made a twice baked potato stuffed with habanero chedder cheese and had succotash for the veg.
 
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