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11-13-2007, 07:51 AM
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#1
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Master Chef
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
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Dinner, Tues. Nov.13
Tonight we are having beef n noodles, peas, coleslaw and sour dough bread.
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Grandma's Boys - Isaiah (11)  Cameron (3 )
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11-13-2007, 07:55 AM
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#2
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Executive Chef
Join Date: Aug 2006
Location: Central UK.
Posts: 3,875
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pork, sage and parsley sausages on toasted hotdog buns.
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Katherine Snow. xx
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11-13-2007, 10:49 AM
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#3
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Executive Chef
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,698
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Attempting one of the many meatloaf recipes on here, I want to adapt one, whichever one, with one of the suggested glazes.
I've decided on one that gets many rave reviews and it's just impossible to not make it due to those reviews. But if it's a bad decision made in haste, if I do do it and don't like it, I'll be posting that too. I don't have the bell peppa's called for, but that's okay, while defrosting the meats, I'll go buy one.
Oven roasted red new potatoes and brussels sprouts in garlic/olive oil/rosemary/fleur de sal/medley peppercorns. Basic green salad with yard tomatoes and lemon viniagrette. Scottish shortbread, Colorado bulldog for dh and iced tea for me.
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...Trials travel best when you're taking the transportation known as prayer...SLRC
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11-13-2007, 11:08 AM
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#4
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
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i think i'm grilling tonight. pork tenderloins, one in a rub, another teryaki.
i'll also grill some onions, along with a coupla of the last remaining peppers from the garden.
maybe some chicken, rubbed with paprika, s&p, and onion powder. possibly i'll make some chunks rubbed in evoo, skewered on rosemary.
i'm into this skewering thing lately. 
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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
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11-13-2007, 11:24 AM
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#5
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Chef Extraordinaire
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
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I really want French onion soup... but... since I'm working today. It'll be pork chops and salad.
Soup will have to wait for another day.
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Love the life you live!
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11-13-2007, 12:20 PM
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#6
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Executive Chef
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
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DH and DD will not be home until after 7:30 - I think I can stretch the leftover chinese ONE more night ------ maybe make some extra rice though.
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Michele Marie 
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11-13-2007, 12:50 PM
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#7
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Assistant Cook
Join Date: Nov 2007
Posts: 17
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I'm roasting a big fat chicken in my new Nesco roaster as a trial run for next week's Thanksgiving turkey. Hopefully, if anything needs fine tuning, I'll get it figured out by then... I'm going to try putting potatoes, onions and carrots around the chicken and see how that goes.
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11-13-2007, 01:20 PM
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#8
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Executive Chef
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,698
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ISO Best darn Meatloaf EVER...PERIOD! - Home Cooking - Chowhound
wanted you to be able to read if interested, I found very helpful...
__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
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11-13-2007, 01:20 PM
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#9
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Master Chef
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
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We're leftover-stretching here tonight, too! DH will be home late so rather than cooking something new, we'll just finish up the bbq chicken and hashbrown casserole from Sunday. If it looks like we'll be short on hashbrowns, I'll pop a sweet potato in the oven for dd. Dessert will be rest of her b-day cake from over the weekend.
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-A balanced diet is a cookie in each hand
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11-13-2007, 01:36 PM
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#10
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Master Chef
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,501
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oven baked BBQ'd pork chops, baked potatoes and steamed broccoli
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Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
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11-13-2007, 01:54 PM
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#11
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Senior Cook
Join Date: Oct 2006
Location: Norwalk, Connecticut
Posts: 366
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I have Bolognese sauce simmering on the stove. I'll serve that over flat noodles along with some Italian bread and butter.
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Finally reached my goal weight- 120 lbs- & never going back!
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11-13-2007, 03:37 PM
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#12
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Chef Extraordinaire
Join Date: Sep 2004
Location: california
Posts: 21,371
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Had some frozen puff pastry so I dug that out and am making some sauted mushrooms,onions,garlic,parsley,in evoo and butter then will put it on the pastry with some fontina cheese and make like a strudel with it...A green salad and artichokes and rice pudding for dessert.
kadesma 
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HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
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11-13-2007, 03:43 PM
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#13
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Executive Chef
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,698
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Quote:
Originally Posted by Flourgirl
I have Bolognese sauce simmering on the stove. I'll serve that over flat noodles along with some Italian bread and butter.
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well good, but one thing you forgot to mention, what time's dinner? 
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...Trials travel best when you're taking the transportation known as prayer...SLRC
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11-13-2007, 04:47 PM
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#14
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Senior Cook
Join Date: Oct 2006
Location: Norwalk, Connecticut
Posts: 366
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Quote:
Originally Posted by LEFSElover
well good, but one thing you forgot to mention, what time's dinner? |
It's always dinner time at our house!!
__________________
Finally reached my goal weight- 120 lbs- & never going back!
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11-13-2007, 05:44 PM
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#15
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Head Chef
Join Date: Sep 2004
Location: New York
Posts: 1,460
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After having potato soup and chili for the past few days I went with something lighter. Shrimp Paulista served over basmati rice, green salad, and sliced alvacado.
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Go Sooners
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11-13-2007, 05:45 PM
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#16
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Head Chef
Join Date: Aug 2006
Posts: 2,098
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Chicken and apple sausage mixed with egg, peppers and onions on a roll with a side salad.
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11-13-2007, 06:11 PM
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#17
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,286
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Baked macaroni and cheese, applesauce, tossed salad. Cookies for dessert.
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"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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11-13-2007, 06:31 PM
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#18
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Master Chef
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
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We're having fried grouper sandwiches if Kim gets to feeling better. That bang on the head and the fall onto the concrete really did a number on his back.
If not, I'll pick the roast chicken carcass, and make some chicken salad or something.
We can always save the grouper for lunch. That's the nice thing about being retired.
__________________
We get by with a little help from our friends
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11-13-2007, 08:34 PM
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#19
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Head Chef
Join Date: Feb 2006
Location: Iowa!!!
Posts: 1,113
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I spent 3 hrs at the Drs/pharmacy so it's canned ravioli with left over steamed rice.
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11-13-2007, 09:39 PM
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#20
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Head Chef
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
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Trying to eat a little less beef(I love beef!!) I popped some boneless, skinless chicken breasts on the grill(healthy protein??).
Not wanting boring chicken I brought out my bottle of basil/sun dried tomato olive oil. Wow, did that kick up the flavor. Pretty tasty stuff.....
I picked the bottle of flavored oil up as a bread dip but it sure works great for grilling....
I also love those new Birdseye steam in the bag microwave veggies... Just pop the bag in and out comes terrific steamed vegetables.... Tonight--Peas with butter(ok, healthy choice butter).
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