"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 02-23-2016, 03:35 PM   #1
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,088
What's for dinner? Tuesday 2-23-16

I'll be having a simple dinner this afternoon - pan seared sea scallops and roasted asparagus. Maybe a bowl of watermelon afterwards.

What's on everyone's plate today?

__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 02-23-2016, 04:00 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,795
The other day I bought a jar of Thai Green Curry simmer sauce. I'm going to try it with some pork I rescued from the freezer and assorted veggies.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-23-2016, 04:02 PM   #3
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
I have some leftover Kielbasa and spinach to finish, so I'm thinking breakfast-for-dinner with an egg, sausage, and spinach scramble.
Steve Kroll is offline   Reply With Quote
Old 02-23-2016, 04:17 PM   #4
Executive Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,510
My Norpro vertical roasting rack arrived a few days ago, so it will be "beer can" roast chicken tonight, minus the beer can. I don't drink canned beer, and the roasting rack looks a lot more stable than balancing a whole chicken on a can in the oven. Mashed taters and broc on the side.
tenspeed is offline   Reply With Quote
Old 02-23-2016, 05:13 PM   #5
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,449
A salad with blue cheese dressing, blackened steak, dry fried criminis, arugula, red onion and for me pepperdews.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is online now   Reply With Quote
Old 02-23-2016, 06:47 PM   #6
Senior Cook
 
Littlechef's Avatar
 
Join Date: Jul 2010
Location: Long Island, NY
Posts: 362
We're having chicken francese over linguine and a nice big salad.


Sent from my iPhone using Tapatalk
Littlechef is offline   Reply With Quote
Old 02-23-2016, 07:08 PM   #7
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 4,039
I coulda' sware the kids were giving me the fish eye from behind when my hand hovered near the tuna in the cupboard. I was reaching for a can of Manwich, so they went back to showing total disinterest, tho probably with one eye peeled just in case I changed my mind. It's sloppy joe night. Cole slaw and a wee slice of apple pie for dessert.
Whiskadoodle is offline   Reply With Quote
Old 02-23-2016, 07:54 PM   #8
Executive Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,789
Salad and undecided what else to eat.
salad greens, avocado, tomato, tuna & orange w/ tajin & mango sauce.


salt and pepper is offline   Reply With Quote
Old 02-23-2016, 08:09 PM   #9
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,445
Quote:
Originally Posted by tenspeed View Post
My Norpro vertical roasting rack arrived a few days ago, so it will be "beer can" roast chicken tonight, minus the beer can. I don't drink canned beer, and the roasting rack looks a lot more stable than balancing a whole chicken on a can in the oven. Mashed taters and broc on the side.
I don't like beer at all, so I like to put white wine, garlic and fresh thyme or rosemary in mine.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 02-23-2016, 08:11 PM   #10
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,445
I made a Mexican-style chicken/tomato soup tonight. Served it with a cheese quesadilla. Also made sour cream sauce with cilantro and lime juice and zest.
Attached Thumbnails
Click image for larger version

Name:	1456276284085.jpg
Views:	133
Size:	39.3 KB
ID:	24363  
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 02-23-2016, 08:48 PM   #11
Executive Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,789
Quote:
Originally Posted by GotGarlic View Post
I don't like beer at all, so I like to put white wine, garlic and fresh thyme or rosemary in mine.
Before there was beer can chicken, we would use pineapple juice in the same way.
salt and pepper is offline   Reply With Quote
Old 02-23-2016, 09:26 PM   #12
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,088
Beautiful pics Joey and GG. Everyone's dinners sound so good this evening.

I had a light dinner of pan seared scallops, simply done with just s and p, and lemon juice. The scallops were wonderful - sweet and tender. Roasted asparagus on the side.
Attached Thumbnails
Click image for larger version

Name:	009.jpg
Views:	123
Size:	37.2 KB
ID:	24364  
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 02-23-2016, 09:44 PM   #13
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
Oh boy, you seared those scallops just perfectly Cheryl.
Andy, did you like that simmer sauce?

We got to babysit little Cheyenne at her house this afternoon so we went to our favorite Cafe' for dinner before we headed back home. I had perfectly cooked pink calf liver with onions, bacon, and apples slices and even the mixed veggies were cooked perfectly. SC had a good Taco Salad. They fill our wine glasses so full it's hard to believe they can walk when they carry them. Love that!
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 02-23-2016, 10:02 PM   #14
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,273
Kind of a lazy day today. Slept in a bit and got a late start to going grocery shopping, which caused me to get home quite late in the afternoon.

In view of the loose schedule, our supper was a bit of "clean out the fridge" with pan-fried pork sausage as the entree. We finished the leftover freezer corn and made a sizeable dent in the leftover braised red cabbage.

Our market had a special on house bulk pork sausage and I decided to try it. Very, very good. I should have bought more.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 02-23-2016, 10:26 PM   #15
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,387
TB had a grilled steak with raw veggies. I didn't really eat because my morning smoothie is really filling me up! I am now making a tuna melt with micro greens salad.
__________________
Living gluten/dairy/sugar/caffeine-free and loving it!
LPBeier is offline   Reply With Quote
Old 02-23-2016, 10:30 PM   #16
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,043
What's for dinner? Tuesday 2-23-16

Leftover broccoli beer cheese soup. I have a real problem cooking for two, I tend to cook for eight or more.

I would like a bite of S&P's, GG's, and Cheryl's meals, please.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 02-23-2016, 10:49 PM   #17
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,795
Quote:
Originally Posted by Andy M. View Post
The other day I bought a jar of Thai Green Curry simmer sauce. I'm going to try it with some pork I rescued from the freezer and assorted veggies.

Tonight's dinner was a hit with both of us. We can add it to the rotation. However, it is kinda mild and needed a fair amount of salt. I'd add some green chilies next time. I only used half the jar.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-24-2016, 12:17 AM   #18
Head Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 1,429
Since the Balsamic pork roast made 4 portions and I have to eat them all, I am pork roasted out after already eating 2 portions in 2 days. Note to self: cut up pork roast next time! So tonight I am just having hot dogs cooked under the broiler.

I'd freeze the pork, but I don't think the baked potatoes would freeze very well.
rodentraiser is offline   Reply With Quote
Old 02-24-2016, 01:03 AM   #19
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,495
Sounds like good cookin' across the country. We are rock stars in our kitchens!

I had a package of shrimp crying for release from the freezer, so I used them for my maiden attempt at shrimp tacos. Made a really yummy Baja sauce to dress the tacos with. It was a bit on the mild side, so I nearly doubled the seasonings. Made a small batch of black beans and rice, too. Added in some of the grilled corn that Himself made this summer and I cut from the cob and froze.

It was a winner dinner. I can see making this again.
Attached Thumbnails
Click image for larger version

Name:	2016-02-23 20.03.01.jpg
Views:	120
Size:	69.0 KB
ID:	24365  
__________________
"The essence of America - that which really unites us - is not ethnicity, or nationality or religion - it is an an idea - and what an idea it is: That you can come from humble circumstances and do great things. That it doesn't matter where you came from but where you are going."~ Condoleezza Rice
Cooking Goddess is offline   Reply With Quote
Old 02-24-2016, 10:49 AM   #20
Executive Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,789
Quote:
Originally Posted by Cheryl J View Post
Beautiful pics Joey and GG. Everyone's dinners sound so good this evening.

I had a light dinner of pan seared scallops, simply done with just s and p, and lemon juice. The scallops were wonderful - sweet and tender. Roasted asparagus on the side.
Oh yum, looks great I love scallops!
salt and pepper is offline   Reply With Quote
Reply

Tags
dinner

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 07:07 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.