"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 05-08-2008, 01:28 PM   #21
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539


i love chicken parm.

i love it so much that when i had my wisdom teeth out and my mom made it that night for dinner, i put it into a blender with a lot of sauce and ate it with a spoon.


pound breasts evenly thin, to about 1/4". dip in beaten eggs blended with a little milk, press in italian seasoned bread crumbs, fry in evoo.
put a good layer of sauce in the bottom of a baking dish, nestle the chicken halfway into the sauce (but not so as they're swimming), top with grated parm and mozzarella, and bake at 350 until the cheese melts and is bubbling.

yum.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 05-08-2008, 01:30 PM   #22
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,515
Quote:
Originally Posted by Barb L. View Post
Tonight is just me -(dh went back to the lake, I go when its warmer) !
Sooooooooo I am making fried catfish, fries, corn on the cob and small salad.
Fried Catfish!!!!!! Miss Barb..I so hate to see a lady dine alone...So I think I shall join you for dinner tonight if that meets with your satisfaction?
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 05-08-2008, 01:58 PM   #23
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Quote:
Originally Posted by welise86 View Post
It's a beautiful day out today, and after a week of rain I am wanting to get back to my grill....so bbq chicken, potato salad, baked beans, and grilled corn on the cob

One of my favorite meals - when's dinner ? lol
__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 05-08-2008, 02:02 PM   #24
Sous Chef
 
Join Date: Mar 2008
Location: Philly PA
Posts: 702
I am going to try to make use of some stuff we have around.

We have a couple long loaves of bread and I have previously made some roasted eggplant/red pepper spread and some stewed roma tomatoes.

I picked up some mozzarella and asagio cheese and some fresh basil and sliced pepperoni and it is going to be "french" bread pizza night.

easy easy easy I have had too much on my plate lately to do anything complicated.
PanchoHambre is offline   Reply With Quote
Old 05-08-2008, 02:02 PM   #25
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Quote:
Originally Posted by Uncle Bob View Post
Fried Catfish!!!!!! Miss Barb..I so hate to see a lady dine alone...So I think I shall join you for dinner tonight if that meets with your satisfaction?
Uncle Bob, just sat another plate - porch light will be on !
__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 05-08-2008, 02:24 PM   #26
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
chicken wings and maybe an artichoke or asprg.


babe
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 05-08-2008, 03:20 PM   #27
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,800
We're on our way out of town around 6, so will pick up something on the way to PA. We're driving up the Eastern Shore of Va. and Md., so may be slim pickins. But we have a car full of snacks for the kayaking-biking we're doing this weekend - if the weather will halfway cooperate.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 05-08-2008, 03:28 PM   #28
Master Chef
 
DaveSoMD's Avatar
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,337
Quote:
Originally Posted by GotGarlic View Post
We're on our way out of town around 6, so will pick up something on the way to PA. We're driving up the Eastern Shore of Va. and Md., so may be slim pickins. But we have a car full of snacks for the kayaking-biking we're doing this weekend - if the weather will halfway cooperate.
I'll wave as you head up 95 and loop the beltway!! Drive safe!
DaveSoMD is offline   Reply With Quote
Old 05-08-2008, 03:53 PM   #29
Master Chef
 
Join Date: Jun 2006
Location: upper midwest
Posts: 5,368
We are having sauerkraut and country ribs with mashed potatoes. I made a rhubarb crisp this morning for dessert. I think I will have it on a bowl of ice cream. Umm.
__________________
The true treasures in life are found in the simplest things.
JoAnn L. is offline   Reply With Quote
Old 05-08-2008, 04:51 PM   #30
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,311
Quote:
Originally Posted by buckytom View Post


i love chicken parm.

i love it so much that when i had my wisdom teeth out and my mom made it that night for dinner, i put it into a blender with a lot of sauce and ate it with a spoon.


pound breasts evenly thin, to about 1/4". dip in beaten eggs blended with a little milk, press in italian seasoned bread crumbs, fry in evoo.
put a good layer of sauce in the bottom of a baking dish, nestle the chicken halfway into the sauce (but not so as they're swimming), top with grated parm and mozzarella, and bake at 350 until the cheese melts and is bubbling.

yum.
At the restaurant we used to use panko crumbs and lay a thin slice of eggplant between the chicken (after frying) and the cheese, drizzle it with sauce and put it under the salamander for a few minutes. It was a hit on the menu and with the staff! And you don't even have to like eggplant to enjoy it!
__________________
Living gluten/dairy/sugar/fat/caffeine-free and loving it!
LPBeier is offline   Reply With Quote
Old 05-08-2008, 05:00 PM   #31
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I'm thinking of having wings, too, babe.
I don't feel like frying them, so will probably just dump them on the grill (indirect and low) until they thaw. Then sauce them up and get them over a low flame. I'll be having carrots, celery (if it's still good) and blue cheese dip with mine.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 05-08-2008, 05:12 PM   #32
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
Quote:
Originally Posted by pacanis View Post
I'm thinking of having wings, too, babe.
I don't feel like frying them, so will probably just dump them on the grill (indirect and low) until they thaw. Then sauce them up and get them over a low flame. I'll be having carrots, celery (if it's still good) and blue cheese dip with mine.

sounds great, i am going to coat in dixie fry and bake them. less cal. than fried. i don't bother with grilling almost anything ie outside. that said i do grill on stove top


babe
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 05-08-2008, 05:12 PM   #33
Executive Chef
 
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
One wants grilled chicken, so the thighs are on the grill. The other want fettucine alfredo, so , I'll make that. Round it out with a salad, some cut veggies, and dinner's done!
__________________
Practice safe lunch. Use a condiment.
Loprraine is offline   Reply With Quote
Old 05-08-2008, 05:30 PM   #34
Senior Cook
 
Join Date: Apr 2008
Location: Minnesota
Posts: 107
Pork vegetable soup with spatzle. Once the spatzle is done, I'll "stew" it with pork mushroom gravy. A hunk of crusty bread, a slab of good cheese and there is dinner.
Nancy Jane is offline   Reply With Quote
Old 05-08-2008, 05:33 PM   #35
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
We had lunch at Red Lobster today. I had Seafood-stuffed Mushrooms, a cheddar/herb biscuit, Ceasar Salad, and the Ultimate feast with Shrimp Scampi, fried butterflied shrimp, crab legs, lobster tail and baked potato.

The crab legs were overcooked and a little fishy smelling, but the rest was good.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 05-08-2008, 05:57 PM   #36
Head Chef
 
Angie's Avatar
 
Join Date: Feb 2006
Location: Iowa!!!
Posts: 1,113
I bought crab legs for DH, who had dental work done today. Not sure what I'll have yet!
Angie is offline   Reply With Quote
Old 05-08-2008, 06:52 PM   #37
Executive Chef
 
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
Quote:
Pork vegetable soup with spatzle
Nancy Jane, any chance of a recipe? It sounds great!
__________________
Practice safe lunch. Use a condiment.
Loprraine is offline   Reply With Quote
Old 05-08-2008, 07:11 PM   #38
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,311
Quote:
Originally Posted by Angie View Post
I bought crab legs for DH, who had dental work done today. Not sure what I'll have yet!
I have to get some dental work done next week, can I have some crab legs too?
__________________
Living gluten/dairy/sugar/fat/caffeine-free and loving it!
LPBeier is offline   Reply With Quote
Old 05-08-2008, 07:12 PM   #39
Head Chef
 
Angie's Avatar
 
Join Date: Feb 2006
Location: Iowa!!!
Posts: 1,113
Sure! Come on over!
Angie is offline   Reply With Quote
Old 05-08-2008, 09:27 PM   #40
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,674
Chinese- me, beef & broccoli, jake, chix & broccoli.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs 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




All times are GMT -5. The time now is 02:25 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.