"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-10-2016, 02:56 PM   #1
Master Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,117
What's for finner, Friday, 6/10?

I plan on making some macaroni and cheese, with various cheeses and undecided add ons, but probably some ham. Wait a minute, what about some spam?

What are you thinking about, dinner wise?

__________________

__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 06-10-2016, 03:16 PM   #2
Senior Cook
 
Join Date: Sep 2015
Location: Permian Basin
Posts: 499
Something with chicken breasts, something with leftover potatoes, another veggie and a one layer vanilla cake for dessert.
__________________

cinisajoy is offline   Reply With Quote
Old 06-10-2016, 03:20 PM   #3
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,999
Waiting here for inspiration! I have no clue, maybe a shrimp boil.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 06-10-2016, 03:23 PM   #4
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,894
Not moving too well today so it's crock-pot roast beast and gravy. I'll mash some taters and include a bowl of Italian green beans from our garden last year. That should just about take care of things.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 06-10-2016, 03:36 PM   #5
Executive Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,510
The Crockpot Thai Peanut Chicken that GG posted a couple of weeks ago.

Crockpot Thai Peanut Chicken Recipe - Family Fresh Meals

I have snow peas and radishes to top it with, served over brown basmati, garden salad on the side.

Wife and a girlfriend are at the movies to see a chick flick, and dinner will be idling in the slow cooker and the Zoji when they get here.
tenspeed is offline   Reply With Quote
Old 06-10-2016, 03:38 PM   #6
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,671
Hang in there Katie!

I made potato salad and three bean salad this am, both with the added goodness of frozen peas. The 3 beans this time are canned kidneys and Italian white beans and frozen (nuked) green beans plus a small onion.

I'm thinking about just a pan browned hot dog with a squirt of german mustard to go with.
Whiskadoodle is offline   Reply With Quote
Old 06-10-2016, 05:36 PM   #7
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,077
Grilled chicken caeser salad with homemade dressing and croutons. Chicken was marinated in garlic, S and P, worchestershire, lemon juice and olive oil before grilling. Parm shavings as garnish.
medtran49 is offline   Reply With Quote
Old 06-10-2016, 06:13 PM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,651
We had subs for lunch and aren't really hungry now. We'll probably just nosh later on.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-10-2016, 06:16 PM   #9
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,739
I'm defrosting a couple of big brined pork loin chops and I'll be finishing them with a shallot/mushroom/wine/Dijon/cream sauce. I love that sauce! Onion orzo for the SC, some wilted spinach under mine. Steamed and buttered broccolini for both of us.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 06-10-2016, 06:23 PM   #10
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,999
Shrimp it is! Boiled up in Old Bay seasoning. Chili sauce for dipping.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 06-10-2016, 06:48 PM   #11
Senior Cook
 
Join Date: Sep 2015
Location: Permian Basin
Posts: 499
Fried chicken, mashed potatoes and gravy, incognito vegetable and a vanilla cake for dessert.
cinisajoy is offline   Reply With Quote
Old 06-10-2016, 06:58 PM   #12
Senior Cook
 
Join Date: Apr 2016
Location: Moselle MS
Posts: 438
The last of the left over shrimp and sausage gumbo. It was good but I was growing tired of it.
LizStreithorst is offline   Reply With Quote
Old 06-10-2016, 07:03 PM   #13
Executive Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,573
Soft shell crab, fresh clams.....





salt and pepper is offline   Reply With Quote
Old 06-10-2016, 07:33 PM   #14
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,474
A piece of fried haddock, a large salad and a dish of strawberries with whipped cream.
Aunt Bea is offline   Reply With Quote
Old 06-10-2016, 07:49 PM   #15
Senior Cook
 
Join Date: Apr 2016
Location: Moselle MS
Posts: 438
Quote:
Originally Posted by salt and pepper View Post
Soft shell crab, fresh clams.....






OMG. Soft shell crab is one of my most favorite things in the world. You lucky devil.
LizStreithorst is offline   Reply With Quote
Old 06-11-2016, 02:07 AM   #16
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 12,921
I tossed some boneless pork chops into the slow cooker to make another "something new" - Slow Cooker Peach Glazed Pork Chops. My taste buds were telling me that we wouldn't like the thyme even though it was the herb in the recipe. Instead, I subbed some fresh grated nutmeg to the sauce. Just the right touch, in our opinion. When I make this again, I think I'll reduce the butter to 3 or 4 Tbsp instead of 6.

Served it on top of lemon parsley rice and quick cooked asparagus with a sprinkle of grated parm.
Attached Thumbnails
Click image for larger version

Name:	2016-06-10 20.55.26.jpg
Views:	55
Size:	72.2 KB
ID:	24889  
__________________

__________________
“How can you govern a country which has 246 varieties of cheese?”— Charles de Gaulle

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:44 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×