luckytrim
Chef Extraordinaire
Roast Beef & Cheddar Roll-Ups with Horseradish Sauce, Steamed Cauliflower, Air Fries........
Taco (or not!) Tuesday - 7/13
- Thread starter luckytrim
- Start date
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If you have answers, please help by responding to the unanswered posts.
Cooking Goddess
Chef Extraordinaire
I did a quick stop at the grocery store on my way home from the dentist. Shopped while some cod was getting fried. Served that up with Aldi potato puffs and peas - or as I told Himself, Tots and Dots..
Andy M.
Certified Pretend Chef
I grilled a marinated pork tenderloin for dinner tonight. Steamed broccoli and a dinner roll rounded out the meal.
cjmmytunes
Head Chef
More leftovers - with a peach and 1/2 a strawberry muffin by Marketside. Those things are freaking HUGE.
Chief Longwind Of The North
Certified/Certifiable
Baked boneless/skinless chicken breast stuffed with compound butter, with a lite side salad. The chicken breast had a pocket sliced into it, taking care not to slice through the other side, or ends. The compound butter was a micture of softened, salted butter, summer savory, dried basil, sage, and black pepper. The was compound butter was spread thickly into the pocket. A little olive oil, with S&P on top, then baked to an infernal temp of 160' F. It cme out juicy, well seasoned, and tender.
The salad was a pre-made summer greens mix, with croutons. I used a creamy lime dressing on it. A glass of ice cold Rice Dream Original completed the meal.
I used to adore whole milk, but now prefer the flavor of the Rice Dream. Go figure. I mean, I was a milk connoisseur, knowing what temps satisfied for max refreshment, max flavor, proper tenps for hot, or warm preparations, etc. And if I could get my hands on fresh milk, straight from the cow, I was ecstatic. Now, as stated, I love the flavor of rice milk.
Seeeeya; Chief Longwind of the North
The salad was a pre-made summer greens mix, with croutons. I used a creamy lime dressing on it. A glass of ice cold Rice Dream Original completed the meal.
I used to adore whole milk, but now prefer the flavor of the Rice Dream. Go figure. I mean, I was a milk connoisseur, knowing what temps satisfied for max refreshment, max flavor, proper tenps for hot, or warm preparations, etc. And if I could get my hands on fresh milk, straight from the cow, I was ecstatic. Now, as stated, I love the flavor of rice milk.
Seeeeya; Chief Longwind of the North
Kaneohegirlinaz
Wannabe TV Chef
The majority of my Neighborhood Gal Pals our July Babies,
including myself.
Our pal to the right of us threw a Birthday Luncheon, so nice of her.
She made Strata with Scones and Fruit Salad, YUM!
I'd never had Strata before.
and then this happened:
https://www.youtube.com/watch?v=R_7y_LGJZCE
That was an eventful afternoon and I just want a nap!
DH, you're on your own!
including myself.
Our pal to the right of us threw a Birthday Luncheon, so nice of her.
She made Strata with Scones and Fruit Salad, YUM!
I'd never had Strata before.
and then this happened:
https://www.youtube.com/watch?v=R_7y_LGJZCE
That was an eventful afternoon and I just want a nap!
DH, you're on your own!
Produce+ baskets delivery today and DH is having weird pain in his hip, so I am encouraging him not to use it much. Usually he brings in the baskets, puts each item on the table, after disinfecting the packaging and I mark it off on my list. The delivery arrived at 16:30, so I brought the baskets in. I didn't want DH to have to go down the stairs an extra time, since supper wouldn't be until at least 18:00, when he finishes work. Anyhoo, I dealt with more than usual and was fairly pooped.
I boiled some frozen beef tortellini and threw in some chopped up, already cooked Italian sausage. I tossed it with some pesto and smidgen of pasta water. I served that with a salad of baby rainbow chard, sorrel, curly lettuce, radishes, red onion, mango, feta, and toasted pumpkin seeds, dressed with my infamous, homemade, enough-for-a-week vinaigrette. That all turned out better than expected.
I boiled some frozen beef tortellini and threw in some chopped up, already cooked Italian sausage. I tossed it with some pesto and smidgen of pasta water. I served that with a salad of baby rainbow chard, sorrel, curly lettuce, radishes, red onion, mango, feta, and toasted pumpkin seeds, dressed with my infamous, homemade, enough-for-a-week vinaigrette. That all turned out better than expected.
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