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Old 03-07-2020, 06:15 PM   #1
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What's on the Menu Saturday 3/7

..... I needed the oven for the Breasts, so I attempted the veggies in the Air Fryer....... Obviously it requires some adjusting..... Heat level / Time... or both.... will work on that, as the product today has a bit too much char...




Montreal-Seasoned Baked Split Chicken Breast, Mashed Reds w/ Roasted Garlic, Air Fryer Brussels Sprouts & radishes, and the ever-lurking Side Salad...


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Old 03-07-2020, 06:20 PM   #2
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Homemade
PIZZA!

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(file photo from the first batch the other evening)

DH's request: "I saw that you stashed away the rest of the Pizza dough,
WHY?
Can we have this tonight? PLEASE?!!??"
(Please add whiny 10 year, brat little boy voice here for full effect)
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Old 03-07-2020, 06:24 PM   #3
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I'll be making shrimp fried rice tonight.
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Old 03-07-2020, 06:28 PM   #4
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Originally Posted by Andy M. View Post
I'll be making shrimp fried rice tonight.
A dish I've not made, yet
I have some already cooked Shrimp in the deep freeze
and some leftover White Rice that I deliberately
let go stale and hard.
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Old 03-07-2020, 06:31 PM   #5
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Quote:
Originally Posted by Kaneohegirlinaz View Post
A dish I've not made, yet
I have some already cooked Shrimp in the deep freeze
and some leftover White Rice that I deliberately
let go stale and hard.
I never have the forethought to cook rice the day before for fried rice so Just cook it the day of and spread it out on a quarter-sheet pan and refrigerate or freeze it. Same result as pre-cooking.
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Old 03-07-2020, 06:45 PM   #6
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I never have the forethought to cook rice the day before for fried rice so Just cook it the day of and spread it out on a quarter-sheet pan and refrigerate or freeze it. Same result as pre-cooking.
And then for myself, I notoriously cook far too much Rice each time in my handy-dandy-cheap-o Rice Cooker from Walmart.
I never measure, I simple pour, wash, and then use the "Mount Fuji" method to measure the water.
Leftovers go into the `fridge the next morning or so, still in the pot, to dry out farther, then into zip-top baggies and into the deep freeze for later. I must have 2-3 bags waiting their turn to become Fried Rice.
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Old 03-07-2020, 09:45 PM   #7
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It could be just me, but I think "Chicken 'n Noodles" is a whole different ball game than "Chicken Noodle Soup". At any rate, I've been wanting a gravy rich thick bowl of pure comfort food.."Chicken 'n Noodles" and it turned out great. Yumm Yumm..
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Old 03-07-2020, 09:51 PM   #8
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A vegetarian sloppy joe. https://jamesstrange.com/spicy-tvp-sloppy-joes-recipe/
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Old 03-07-2020, 11:51 PM   #9
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Ate out tonight at a dim sum

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Old 03-08-2020, 07:41 AM   #10
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Last night it was the humble pork meatball Banh Mi.





Spicy mayo, meatballs, carrot/radish slaw (usually use daikon, but had radish on hand), fresh cilantro/coriander leaves and I had thinly sliced jalapeno and Fresno chilis on mine. Made a 2-1/2 batches of meatballs, freezing some uncooked for next time. Bread was store bought from Publix bakery. I've also made sliders with the meatball mix and fixings.
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Old 03-08-2020, 08:03 AM   #11
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We had our Saturday staple of potato, onion, and kielbasa soup for lunch. Grilled ham & cheese sandwiches with side salads for supper.
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Old 03-08-2020, 11:54 AM   #12
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I made corned beef so Dad could have a Rueben--side was a crab pasta salad and potato chips. Mom loved Ruebens.
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Old 03-08-2020, 12:16 PM   #13
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Last night was rotisserie chicken and tossed green salad.
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Old 03-08-2020, 05:26 PM   #14
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Quote:
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I made corned beef so Dad could have a Rueben--side was a crab pasta salad and potato chips. Mom loved Ruebens.


Looking for a good pastrami recipe that is tried and true.
Had some yesterday and today. So good!

Any suggestions?

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Old 03-08-2020, 07:24 PM   #15
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Yesterday, Stirling cooked the frozen tortellini and added the pasta sauce. I made a salad and vinaigrette to go with it. The salad had Boston lettuce, green crisp lettuce, celery, carrot, red onion, cabbage, a few leaves of mustard greens and some of sorrel. That was a very tasty salad, if I do say so myself. Oh yeah, and topped with alfalfa sprouts.
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Old 03-09-2020, 04:19 PM   #16
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Reminded by Andy's dinner Friday night, on Saturday, I made Kayelle’s Greek Thighs with Orzo. I only had Meyer lemons, and not enough of those to get enough juice and slice one, so I zested one and put that in the broth-lemon juice mixture - at least 1 tablespoon. I also seasoned the thighs under and over the skin with Penzeys Greek Seasoning. I didn't have a lot of that left, so I added granulated garlic and dried oregano to the liquid, too.

Cooking the orzo in the tangy, savory lemon broth really makes the dish delicious Served with a salad on the side (not shown) and a roll made with no-knead bread dough. Thanks again Kayelle
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Old 03-09-2020, 05:21 PM   #17
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Quote:
Originally Posted by GotGarlic View Post
Reminded by Andy's dinner Friday night, on Saturday, I made Kayelle’s Greek Thighs with Orzo. I only had Meyer lemons, and not enough of those to get enough juice and slice one, so I zested one and put that in the broth-lemon juice mixture - at least 1 tablespoon. I also seasoned the thighs under and over the skin with Penzeys Greek Seasoning. I didn't have a lot of that left, so I added granulated garlic and dried oregano to the liquid, too.

Cooking the orzo in the tangy, savory lemon broth really makes the dish delicious Served with a salad on the side (not shown) and a roll made with no-knead bread dough. Thanks again Kayelle
Attachment 39620

Thanks for my huge GG. I'm so glad you liked it, and by the way, the only lemons I ever have are Meyer from my now loaded tree. Wish I could share them with you and everyone.
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