Since our Thanksgiving dinner wasn't traditional, Craig wanted a second one. So, a smaller version, spatchcocked bird cooked on top of dressing, so making stuffing, gravy, green beans, and his version of sweet potatoes made in the style of bananas foster.
Saturday, December 2, 2023, we ate, did anybody else?
- Thread starter medtran49
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GinnyPNW
Master Chef
I tried a new recipe. A Greek inspired Hasselback chicken breast. The stuffings were zuke, red onion, tomato and lemon. Smothered in Feta and Moz. It was okay, not great. 
Andy M.
Certified Pretend Chef
We had empanadas.
Aunt Bea
Master Chef
Pizza, wings, and ice cold Diet Pepsi! 
pepperhead212
Executive Chef
I made a Swiss chard salad last night, with some of that "last harvest" - a recipe that I saw in bon apétit:
www.bonappetit.com
I had 12 oz of ditalini left from something, so I just increased everything in the recipe a little, and still didn't use all of the chard. Turned out really good, and I'll definitely be making this in the summer, when I love to make these kind of salads, with some variations, like some grains or lentils, replacing some of the pasta. This time, I used hazelnuts in place of pistachios, since that's what I had in the freezer, and they were really good.
The sliced up stems from the Swiss chard, starting to cook for the pasta salad. by pepperhead212, on Flickr
The chard stems cooked for 4 minutes, with the hazelnuts added, and cooked about 2 minutes. by pepperhead212, on Flickr
The chard leaves after cooking about 2 minutes in the residual heat, until wilted. by pepperhead212, on Flickr
Finished Swiss Chard pasta salad. by pepperhead212, on Flickr
I ate some of that for breakfast this morning, with the chill taken off by about 10 sec in the microwave.
Mostly Chard Tiny Pasta Salad
Eat pasta salad and get your veggies too (a ton of feta and pistachios help).
I had 12 oz of ditalini left from something, so I just increased everything in the recipe a little, and still didn't use all of the chard. Turned out really good, and I'll definitely be making this in the summer, when I love to make these kind of salads, with some variations, like some grains or lentils, replacing some of the pasta. This time, I used hazelnuts in place of pistachios, since that's what I had in the freezer, and they were really good.
The sliced up stems from the Swiss chard, starting to cook for the pasta salad. by pepperhead212, on FlickrThe chard stems cooked for 4 minutes, with the hazelnuts added, and cooked about 2 minutes. by pepperhead212, on FlickrThe chard leaves after cooking about 2 minutes in the residual heat, until wilted. by pepperhead212, on FlickrFinished Swiss Chard pasta salad. by pepperhead212, on FlickrI ate some of that for breakfast this morning, with the chill taken off by about 10 sec in the microwave.
blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,361
I had a variety plate of planned overs, minestrone soup with kale/mustard and ww rotini. It was good. I made another little (4-5 servings) of chocolate pie, crust of dates and oatmeal, pie of cocoa, tofu, honey, vanilla, and naked pb powder. It's beyond rich and delicious. I'll make another between Christmas and New Years.
Kathleen
Cupcake
We went to Medieval Times with friends and cheered for the Yellow Knight who battled bravely (and tossed me a flower.) 
The menu was tomato bisque, roasted chicken with potato and corn, and a small pastry for dessert.
The food was decent for a mass-produced meal. Anyone who has attended a convention will understand what I mean by "Convention Chicken." The entertainment was campy and fun. A falconer really blew us away with the falcon flying about and swooping around the crowd only to land back with his handler.
The menu was tomato bisque, roasted chicken with potato and corn, and a small pastry for dessert.
The food was decent for a mass-produced meal. Anyone who has attended a convention will understand what I mean by "Convention Chicken." The entertainment was campy and fun. A falconer really blew us away with the falcon flying about and swooping around the crowd only to land back with his handler.
cjmmytunes
Head Chef
Leftover navy bean soup, a ham biscuit, Chocolate stroopwaffel cookie, Pepsi Zero, Dark chocolate Hershey kisses for dessert.
We shared a pizza with capicolla and other stuff, including marinated artichoke, which was only on my side.
Xocolatl
Senior Cook
I made hummus with flatbread
And Jerusalem artichoke soup
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