Andy M.
Certified Pretend Chef
We're having a kielbasa link, mashed sweet potato and a veggie.
Thursday Jan 15th Dinner Plan
- Thread starter Andy M.
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Steve Kroll
Wine Guy
Mrs. K and I have a date at the gym tonight, so I made up a pot of chili yesterday that I'll just reheat. Chili is always better after a day in the fridge.
CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
If the duck prosciutto weighs out with a correct percentage loss, we will have a charcuterie platter, maybe some cheese, fresh French home style bread and a salad.
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Whiskadoodle
Executive Chef
Craig, I hope you will let us know how this turns out and how it tastes. Is it domestic or wild duck?
Pot roast is in the oven , the kitchen is smelling fine. I haven't made a pot roast in eons. Making it pretty much how I described yesterday.
http://www.discusscooking.com/forums/f48/chuck-roast-looking-for-different-ways-92077-2.html
Pot roast is in the oven , the kitchen is smelling fine. I haven't made a pot roast in eons. Making it pretty much how I described yesterday.
http://www.discusscooking.com/forums/f48/chuck-roast-looking-for-different-ways-92077-2.html
Hamburger Onion Pie.
Aunt Bea
Master Chef
Tonight it's my take on Kayelle's marinated vegetables with Lit'l Smokies.
I tossed chunks of zucchini, onion, red & green bell peppers with olive oil, oregano, red pepper flakes and salt. I spread the vegetables on a rimmed baking sheet with some bite size chunks of Italian rope sausage and roasted them in the oven for 20-30 minutes at 425F. When they came out of the oven I splashed a couple tablespoons of red wine vinegar on them. Scooped a serving onto a plate and topped it with a tablespoon of grated Romano cheese.
Tomorrow I will use another scoop to make a Jumbot for breakfast!
I tossed chunks of zucchini, onion, red & green bell peppers with olive oil, oregano, red pepper flakes and salt. I spread the vegetables on a rimmed baking sheet with some bite size chunks of Italian rope sausage and roasted them in the oven for 20-30 minutes at 425F. When they came out of the oven I splashed a couple tablespoons of red wine vinegar on them. Scooped a serving onto a plate and topped it with a tablespoon of grated Romano cheese.
Tomorrow I will use another scoop to make a Jumbot for breakfast!
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
We have another United Way fundraiser take and bake coming. Chicken and noodles, green bean casserole, and cherry cheesecake. The portions are huge, so will probably last us through the weekend.
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Well the duck prosciutto needs a bit more time. So, dinner tonight will be the duck pastrami, with onion marmalade, creole mustard, the fresh bread Craig mentioned earlier and a salad.
Whiskadoodle, the pastrami tastes great. A tad bit spicy for me but Craig loved it. The prosciutto still needs to lose a bit more moisture
Whiskadoodle, the pastrami tastes great. A tad bit spicy for me but Craig loved it. The prosciutto still needs to lose a bit more moisture
GotGarlic
Chef Extraordinaire
We have leftover chicken fajita fixings, so I'll make some easy Mexican rice and Mexican make rice bowls.
Kayelle
Chef Extraordinaire
I'm making this tonight but adding a can of diced green chili's and another can of sliced olives...
Easy Skillet Taco Pasta Recipe | McCormick
Easy Skillet Taco Pasta Recipe | McCormick
Cooking Goddess
Chef Extraordinaire
It's been a long week with lots of driving and little sleep, but we rewarded ourselves richly tonight. On our way back from the family funeral near Pittsburgh, we stopped at our very favorite CT diner, Blue Colony in Newtown. We each ordered one of the daily specials. Himself had pot roast with all the trimmings, I had Salisbury steak with lots of extras. We now have enough leftovers for another meal this week. 
