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Old 07-09-2015, 03:55 PM   #1
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What's cooking? July 9, 2015

Almost 4PM Central Time and no one has started tonight's dinner thread!

I'm making a casserole of diced ham, fresh broccoli and cheddar cheese sauce.

What have you got cooking?
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Old 07-09-2015, 04:11 PM   #2
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That sounds like something I like to make, Z. Mine also has rice.

We'll be enjoying another fine selection from the buffet table. i.e.: leftovers. Maybe I'll make a salad, but right now I'm favoring just whirring up a "dessert" smoothie with strawberry, blueberry, and maybe cherries instead.
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Old 07-09-2015, 04:26 PM   #3
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Pork roast in the oven here. And since I didn't get it together to harvest/wash lettuce, onions, peas, celery and the first tiny baby bell pepper from the garden, the frig yields the last of the asparagus.
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Old 07-09-2015, 04:31 PM   #4
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Thin sliced rare tri tip, potato salad, and....hmmm, not sure of the veggie yet. I have a couple of zucchinis from the farmers market that need to be used so maybe I'll do something with one of them.
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Old 07-09-2015, 04:49 PM   #5
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Roast chicken, pilaf and a salad.
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Old 07-09-2015, 05:52 PM   #6
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I have chicken thighs marinating in red wine vinaigrette and Penzey's Sandwich Sprinkle; DH will grill those, along with a garden zucchini that I will also slice and marinate. I'll make a caprese salad with garden tomatoes and basil to go with those.
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Old 07-09-2015, 05:53 PM   #7
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Chicken thighs

Kayelle is making her world famous chicken thighs, and we defrosted a pack of her famous dressing left over from Thanksgiving.
We made so much I had to go to KMart and buy a 10 gallon container to mix it.
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Old 07-09-2015, 07:02 PM   #8
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Kayelle is making her world famous chicken thighs, and we defrosted a pack of her famous dressing left over from Thanksgiving.
We made so much I had to go to KMart and buy a 10 gallon container to mix it.
I love stuffing, too. I mix it in my stock pot after sautéing the veggies.
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Old 07-09-2015, 07:20 PM   #9
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Thin sliced rare tri tip, potato salad, and....hmmm, not sure of the veggie yet. I have a couple of zucchinis from the farmers market that need to be used so maybe I'll do something with one of them.
Sounds good to me Cheryl.
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Old 07-09-2015, 07:21 PM   #10
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I have four seasoned and floured skillet browned chicken thighs in the oven, each sitting on mound of dressing, frozen from Christmas. SC goes ape over my dressing. I really should make it more often, but then it wouldn't be a treat for us. Maybe I should make a little pan gravy.
Glorified green salads will complete the menu.

Good grief, the Sous Chef beat me to posting. Any wonder why he makes cooking fun?
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Old 07-09-2015, 07:29 PM   #11
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I finally got to Costco. Since I knew I would be too pooped to cook, I had some dipping sauces ready for the chicken. There was ranch style dressing and blue cheese dressing for the crudités. Thanks to the people who contributed ideas to this thread: http://www.discusscooking.com/forums...ml#post1346055

It was yummy. Stirling was pleased that it wasn't just plain old rotisserie chicken. I also had some leftover Dragon Lady sesame noodles. Gotta tweak that recipe.
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Old 07-09-2015, 07:40 PM   #12
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Great sounding dinners tonight all.

Thanks for the reminder on that thread Taxi...it's a real keeper.
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Old 07-09-2015, 08:35 PM   #13
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I have four seasoned and floured skillet browned chicken thighs in the oven, each sitting on mound of dressing, frozen from Christmas. SC goes ape over my dressing. I really should make it more often, but then it wouldn't be a treat for us. Maybe I should make a little pan gravy.
Glorified green salads will complete the menu.

Good grief, the Sous Chef beat me to posting. Any wonder why he makes cooking fun?
I'm convinced that the convection oven setting on our new stove made all the difference with those delectable crispy thighs.

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Old 07-09-2015, 08:49 PM   #14
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I made a pot of unstuffed cabbage rolls and had pretzel breadsticks.
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Old 07-09-2015, 09:05 PM   #15
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Great pics, Taxy and Kay. Taxy, thanks for the reminder of the rotisserie chicken thread! I'm going to go there now for some ideas.

Kay, I always forget about bread dressing during the year, until around November. I'll have to remember to make a batch and freeze it so I'll get to have some now and then throughout the year. Like you say, not very often, or it wouldn't be a treat.

I love the convection settings on my oven - next best thing to grilling.
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Old 07-09-2015, 09:36 PM   #16
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It cooled off a bit here and is rainy. Made a pot of vegetable barley soup.

taxlady, that spread looks great.
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Old 07-09-2015, 10:01 PM   #17
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Kayel, your meal is making me hungry and I just ate.

Looks like a number of people had chicken tonight.
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Old 07-09-2015, 10:04 PM   #18
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Sun dried tomato & mascarpone ravioli with EVOO,garlic,mushrooms,onions,grape tomatoes & spinach.

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Old 07-09-2015, 10:07 PM   #19
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I'm convinced that the convection oven setting on our new stove made all the difference with those delectable crispy thighs.

Wow, they look fried and crispy too. Very nice.
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Old 07-09-2015, 10:12 PM   #20
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guys! Went to an art exhibit and auction a couple blocks down from our condo, they had all kinds of stuff out. Had a piece of pizza and a little egg salad sandwich, along with a lovely cucumber melon drink.
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