What's for Dinner, Mon, October 13, 2008?
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If you have answers, please help by responding to the unanswered posts.
babetoo
Chef Extraordinaire
well since i just ate an apple blossom,(a apple,berry tart like thing) don't know what for dinner. definitely later, maybe corn dogs. i could probably taste the spicy mustard. 
OK, I know I said I was going to toss a potato on the grill.... I did.... I just made grilled fries instead 
They were covered in ranch dressing very shortly after this photo
I decided to try the egg thing, too, because I saw it on a show..... eh, jury's still out, but it was not wasted
They were covered in ranch dressing very shortly after this photo I decided to try the egg thing, too, because I saw it on a show..... eh, jury's still out, but it was not wasted
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getoutamykitchen
Master Chef
I made chicken burgers, mashed sweet potatoes and green beans.
MexicoKaren
Head Chef
Since I don't have a real recipe for this, I'll just explain what I made - DH gobbled it up and it was very tasty, I'll have to admit. This is a sort of Fish Vera Cruz, but not really.
I took chopped garlic (three cloves) and half a chopped onion and sauteed them in a few TBS of olive oil. I added a can of diced tomatoes (no seasonings). Then I added about a TBS of Italian seasoning and a big handful of sliced green olives. I let that cook for about 10 minutes. Then I placed three large filets of Barbero - a fresh water firm-fleshed white fish similar to tilapia - on top of the mixture and spooned some sauce over the top. I cooked it for about 8 minutes - just until the fish was opaque. I served this with a basmati rice pilaf...took tiny-diced carrot, onion and celery, sauteed with the soaked and drained rice in a little butter and cooked in chicken broth. It was really good.
I took chopped garlic (three cloves) and half a chopped onion and sauteed them in a few TBS of olive oil. I added a can of diced tomatoes (no seasonings). Then I added about a TBS of Italian seasoning and a big handful of sliced green olives. I let that cook for about 10 minutes. Then I placed three large filets of Barbero - a fresh water firm-fleshed white fish similar to tilapia - on top of the mixture and spooned some sauce over the top. I cooked it for about 8 minutes - just until the fish was opaque. I served this with a basmati rice pilaf...took tiny-diced carrot, onion and celery, sauteed with the soaked and drained rice in a little butter and cooked in chicken broth. It was really good.
