What's Cooking for Wednesday Oct. 12, 2016?

[LPBeier]

Wow, I get to start! Haven't done this in ages (It may be surprising what amuses someone who doesn't get out much )

I made Philly Steak Sandwiches and Caesar salad. TB had his on a gluten free potato onion bun and I had the meat, mushrooms & onions on a plate with Caesar salad and a toasted English muffin (I can't chew very well until I get a load of dental work done).

It turned out quite good!

 

[Dawgluver]

Have at it, LP! It's so nice to have you back!

I just roasted some cauliflower and carrots, and shaved some ham on the mandolin yesterday, so probably some combo of that.

 

[Katie H]

I was out most of the day, so I leaned on Freschetta for pizza. In our view, this frozen pizza is hands down the best. I doctored it a bit by adding some chopped pepperoni and a little more shredded mozzarella. The pizza will be accompanied by a bowl of peperoncini peppers and the last of the summer beer to wash it down.

 

[msmofet]

Italian sweet sausage, multicolored mini peppers, onions, garlic and vine tomatoes. May serve over linguine and side salad.

 

[medtran49]

Chili dogs using some of the leftover chili and fried taters.

 

[dragnlaw]

Wine is starting to kick in - may not make supper at all. Perhaps just some crackers and cheese... or maybe steam some more of those dumplings with butter and soy sauce.

hmmm, yes, think that will be it!

 

[Dawgluver]

Wine is a fruit...sort of.

 

[Kayelle]

I don't feel like using the grill tonight, so I'm doing 1/2 a tri tip in the oven at 425 degrees with the convection roast setting. It takes about 20 min., and turns out as well as it does on the gas outside grill.
SC will have some chili beans, and we'll both have glorified salads.

 

[tenspeed]

Pork tenderloin on the grill, roasted sweet potatoes and roasted brussel sprouts.

 

[dragnlaw]

Pork tenderloin on the grill, roasted sweet potatoes and roasted brussel sprouts.

OH tenspeed....

you had me at tenderloin, sweet potato and brussel sprouts

 

[blissful]

Eggplant parmesan, fried the crumbed eggplant slices, topped with meat/tomato sauce with onions, topped with harvarti then parmesan. Delicious.

 

[Andy M.]

Veggie frittata with spinach and broccoli.

 

[Cheryl J]

Oven roasted shrimp drizzled with garlic/lemon butter, asparagus, and watermelon.

 

[Cooking Goddess]

Wine is starting to kick in - may not make supper at all...

Wait, I thought the wine WAS supper. Now on to dessert - perhaps a bit of port?

 

[Cooking Goddess]

We had ham and beans and collard greens for supper. Made enough for four. Enough leftovers for one. *burp*

Wow, I get to start! Haven't done this in ages (It may be surprising what amuses someone who doesn't get out much...

Like riding a bike, LP, like riding a bike. You done good.

 

[GotGarlic]

Happy OctoberFest! I made pork schnitzel, späetzle and caramelized onion gravy and a pot of braised apples. It's not quite applesauce, since I didn't crush them. I used this fantastic whiskey-barrel aged maple syrup I bought at the farmers market in Michigan, along with apple cider, Penzeys Pie Spice and Cinnamon. Man, was that good.

I also used Penzeys onion powder, garlic powder and paprika in the flour dredge for the pork. It was really good, and I have leftovers for lunch

 

[msmofet]

I don't feel like using the grill tonight, so I'm doing 1/2 a tri tip in the oven at 425 degrees with the convection roast setting. It takes about 20 min., and turns out as well as it does on the gas outside grill.
SC will have some chili beans, and we'll both have glorified salads.

I love convection roast!!

I do all my roast beefs, meatballs and poultry that way. Really cuts down the cooking time on a whole turkey.

I don't really use convection bake because I don't se a big difference in regular or convection and forget to use it.