9/6/25. What's in the feedbag? ;)

[pacanis]

Oh, Wilburrr...

I bought a couple pork tenderloins this morning and am going to cook one of them a new way for me. Not for you guys I'm sure. @Andy M. 's recent tenderloin pic punctuates that. But for me. I have only opened them up, stuffed them with granny smiths, walnuts, panko, herbs, tied themand fried them. With a little finishing indirect on the grill.

Tonight I'm doing the medallions, sauce, mashed... asparagus maybe...
The recent (the past 24 hours) calming of the new pup has me wanting to spend a little extra effort in the kitchen.
I'm armed with three nine minute vids off youtube I'm going to somewhat combine

And you?
[horse snickering]

 

[dragnlaw]

Will be difficult but I just might try polishing off this bottle of wine...
oh, you mean food???

ummm tired so not too sure.

 

[forty_caliber]

Steamed sausage, potatoes, onions, and green beans.

.40

 

[Katie H]

Moving slow today. At least I finally had a good night's sleep last night. That's a plus.

So, today was Progresso canned soup and crackers for Glenn and since I was craving salad, I made a nice sized one with lots of shredded Parmesan and had that. We just about f-i-n-i-s-h-e-d the lemon pudding cookies for dessert. ONE MORE DAY. That's okay. I have a backup plan for another yummy cookie recipe.

 

[Andy M.]

SO wanted Twice Baked Potatoes, a dish she has always rejected when I brought it up in the past. So I reviewed several recipes (they're all practically identical) and chose one. Showed it to her, she approved it.

I made that recipe tonight. I thought it was delicious. Her comment was, "Too much cheese!".

 

[blissful]

We made a big 4 qt kettle of chili beans. I had mine with crisped up potatoes and he had his with ww macaroni. Half went into the freezer.
Zucchini bread and dehydrated bananas for sweets.

 

[caseydog]

Her comment was, "Too much cheese!".

Impossible!

CD

 

[taxlady]

I'm moving slowly today too. I'm about to start cooking. Just about everything is prepped. I just need to see if there is any silver skin or anything else I don't want on that pork tenderloin. I hope I just need to dry it off and season it.

 

[cjmmytunes]

Pepperoni, mushroom, and onion pizza with watermelon for dessert.

 

[Kathleen]

I made Huli Chicken today for lunch.

 

[Linda0818]

Will be difficult but I just might try polishing off this bottle of wine...
oh, you mean food???

ummm tired so not too sure.

Scooch over, I'll help you with that wine. Just stuck a glass of strawberry wine into the freezer. I like it icy cold.

As for food tonight, I'm making a homemade BLT pizza. Made the dough myself. Fresh tomatoes from the farmers market. Cooked up the bacon. Need to chop the lettuce. Yada yada yada. I'll have it here in a while.

 

[Linda0818]

I made Huli Chicken today for lunch.

View attachment 75989

Beautiful, Kathleen.

 

[taxlady]

Supper was pork tenderloin in mustard sauce. It was recommended by @dragnlaw. Do you remember if it was easy to reheat? Did you nuke it?

The new pork tenderloin recipe is delicious. I had it with boiled potatoes, and a salad of curly red lettuce, cucumber, pink onion, thin tomatillo wedges, and corn kernels. I made a ranchoid dressing to go with the salad. I'm stuffed.

 

[caseydog]

Supper was pork tenderloin in mustard sauce. It was recommended by @dragnlaw. Do you remember if it was easy to reheat? Did you nuke it?

The new pork tenderloin recipe is delicious. I had it with boiled potatoes, and a salad of curly red lettuce, cucumber, pink onion, thin tomatillo wedges, and corn kernels. I made a ranchoid dressing to go with the salad. I'm stuffed.

View attachment 75990

The best way I've found to warm up meats like that is the Microwave. It warms up so fast, it doesn't have time to cook anymore. Just don't over do it.

CD

 

[taxlady]

The best way I've found to warm up meats like that is the Microwave. It warms up so fast, it doesn't have time to cook anymore. Just don't over do it.

CD

That is also my experience. But, since dragn has made this, I wanted to read her experience with this specific dish.

 

[pacanis]

Will be difficult but I just might try polishing off this bottle of wine...
oh, you mean food???

Yes, I said feedbag, not trough
I enjoyed a little wine last night myself.

 

[pacanis]

I made a ground mustard sauce for my tenderloin last night, too. And added Brie cheese to it because the store had Brie.
Next time I will forgo the Brie in place of Greek yogurt or make the crème fraîche like the one recipe called for. I guess you need 12 hours, which is why I went with a substitute. I wanted something more than just cream and there wasn't any Greek yogurt at the local store either. But I think they were just out.

Along with Yukon gold mashed and roasted asparagus with Greek seasoning.

 

[Shining Wizard]

Good ‘ol Puttanesca

 

[pacanis]

I was just thinking the other day I haven't made puttanesca in a while. Probably when I was looking at the Kalamata olives

 

[dragnlaw]

Everyone's menu looks quite appetizing this morning. All very yummy!
@taxlady I'm afraid I don't quite remember which recipe that one is. Was it an Apricot Mustard or don't think it was a Maple Mustard, don't remember having made that one.
I'm sure I have others but ....

at any rate, I mostly use the Micro for reheating. If there was enough sauce I sometimes reheat that first and then add the meat after but I generally only do that with thin sliced meats.