Monday's Dinner Sep. 12th

[Andy M.]

I currently have a chuck roast on the Weber that's smoking over some hickory chunks. I plan to shred it when it's done and we'll have that for dinner tonight.

I'll have it on a deli bun while SO has it with some veggies as she is currently in low carb mode.

What are your plans?

 

[Katie H]

Tons of chili left from last night, 'cept I'll make a skillet of cornbread to go with. It'll be interesting to see if the seasonings "heat up" after resting overnight. Plenty spicy last night, but that's a good thing in this house.

 

[CraigC]

Chuck roast (7 bone) here also, but gonna be a pot roast. It has been requested that I do it outside on one of my propane burners so as not to heat up the house. Guess I'll be breaking out the CI Dutch oven. I had to have the butcher cut me a 2" thick, 5 pounder. They never have thick cut ones in the case. Besides the carrots, onions and potatoes, I got some parsnips and crimini mushrooms. The onions I'm using are cipolline.

 

[msmofet]

We had leftover chili over rice with corn bread last night. I think two days is enough what's left will go in freezer to be chili dogs next week.

Tonight is undecided but may be chicken cutlets, mashed potatoes and corn. Maybe gravy.

 

[Andy M.]

Chuck roast (7 bone) here also, but gonna be a pot roast. It has been requested that I do it outside on one of my propane burners so as not to heat up the house. Guess I'll be breaking out the CI Dutch oven. I had to have the butcher cut me a 2" thick, 5 pounder. They never have thick cut ones in the case. Besides the carrots, onions and potatoes, I got some parsnips and crimini mushrooms. The onions I'm using are cipolline.

Craig, I usually buy a tied boneless chuck roast. Never bought a 7 bone.

 

[CakePoet]

My daughter wanted her favorite dinner, so we had chicken fried rice. She loves it and we needed her to fill her belly due to start of the Run A Round. The dinner we had planned happened to be a lot like the lunch she got at day care and well, she cant have same food twice.

Their chef is so good I cant say mine is better sometimes.

 

[CraigC]

Craig, I usually buy a tied boneless chuck roast. Never bought a 7 bone.

For what you are doing, that probably is the better choice. I prefer the seven bone for pot roast and what we call "Swiss Steak".

 

[Dawgluver]

I need to do something with the massive Costco smoked salmon fillet we opened this weekend. So probably cream cheese-smoked salmon dip, maybe with poached or fried eggs and steamed green beans.

 

[CakePoet]

Dawgluver: We used to set smoked salmon in fish jelly when I was little, first day smoked fish, second day fish pudding, that is rice and smoked salmon and dill baked and third day set in jelly and served on bread.

 

[Dawgluver]

Thank you, CakePoet! I'll have to look up fish jelly. I think I'll send half the SS off to work with DH tomorrow along with some crackers.

 

[bethzaring]

We went to the State Fair over the weekend so have been restocking the frig with fresh salsa and a cuccumber/tomato/mozz cheese salad this morning. Next I will cook up a green chile sauce to use in some chicken, sour cream enchiladas for supper tonight.

For the second year in a row, DH had a deep fried green chile chesseburger at the fair. He calls it the 3000 calorie hamburger.

 

[Steve Kroll]

I have some lamb chops in the fridge, but am actually feeling like having something a little lighter tonight. I may just end up making some bacon and eggs, and save the chops for another night.

 

[tenspeed]

Split chicken breasts on the charcoal Weber, peanut butter noodles (properly called cold sesame noodles), green salad.

 

[CraigC]

Had to scrap the cipolline, they came in bags from Leashe. 90 % were rotten.

 

[GotGarlic]

That's disappointing, Craig.

 

[GotGarlic]

We're going to have grilled burgers and caprese salad. Got some nice fresh mozzarella from a local Italian restaurant at the farmers market yesterday.

 

[salt and pepper]

Linguine and red clam sauce.

 

[Cooking Goddess]

I'm not a fan of clam sauce, s&p, but that sure is a nicely colored plate. You get plenty of points for style.

I made big salads full of all kinds of veggies for us. Then it was on to cleaning out some leftovers. I finished the last couple of almost-dry pizza slices. A little extra cheese (Fontina) fixed them up quite nicely. Himself still hasn't decided between the last of the chicken for quesadilla, or yesterday's pork chop with all kinds of veggie choices. At least the BBQ pork is all intact, so I'll dodge cooking again tomorrow or Wednesday.

Had to scrap the cipolline, they came in bags from Leashe. 90 % were rotten.

If I were you, I'd take those little gems back and get a refund. If the store is too far to go right away, take a photo and make sure the receipt is in the photo, along with a date stamp. I've done that at some stores and gotten refunds with no problem.

 

[roadfix]

Left over posole and ceviche from the other night will be our dinner tonight! And some red wine to go with that....

 

[Cheryl J]

Looks yummy, Joey. Great sounding dinners.

I went out to lunch today and had a pastrami on rye and potato salad, so it's just been a nibbling kind of evening. A couple of fresh plums from the farm stand and some celery sticks.