Dinner 1/25

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LEFSElover

Executive Chef
Joined
Oct 19, 2004
Messages
3,696
Location
...lala land..............
lot's of soups being tossed around in yesterdays post. sound so good, but here, it's not very cold and I always associated soup with blustery weather.
I am thinking of a comfort meal for DH tonight. Stick to your ribs type thing. I must venture into the garage and look into the freezer for inspiration.
When I decide, I'll post menu.

How bout you? cookin?

(quote, PA Baker writes)...crewsk's baked pork chops and rice.
Is there a recipe? I have 3 packages of pork chops in the freezer. And goodness knows I have rice. Could you send me a link to where it may be posted? Appreciate it!

Update, I just looked up pork and see that Crewsk has a recipe for stuffed pork chops.
I don't have all needed so tonight, it'll be Pork stewing meat, that's now defrosted since taking out wrong package. Melting a jar of peach jam, soaking pork pieces in that, tossing in seasoned flour and frying later on tonight for dinner with chicken flavored rice and cheesey glazed baked cauliflower. Dessert is the Soft sugar cookie recipe I made yesterday including my newly acquired ingredients called 7 Spices Blend. DH really liked them.
 
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Erik

Sous Chef
Joined
Nov 9, 2004
Messages
954
Location
New Buffalo, Michigan
Today, before I go to work, I'm making chicken salad. I plan on eating it in a pita pocket, and dw is eating it on crackers with sliced jalapenos.
 

licia

Executive Chef
Joined
Nov 11, 2004
Messages
3,835
Location
USA,Florida
Either Italian Chicken, or barbecue chicken - don't know which - the sides will depend on which of the main dishes wins out.
 

extremesoccermom

Assistant Cook
Joined
Jan 23, 2006
Messages
10
Location
St. Louis, MO
Tonight we will have Cheese Steaks. I will toast the hoagie rolls, and allow the kids to top as desired from lettuce, tomatos, onions, salad dressing, grilled onions and green peppers. Top with cheese of choice and broil.
The only thing I can't decide on is a side dish. I don't want to do fries :ermm: , I thought about French onion soup but might be too much bread, and we have had enough salad. I would like to use some carrots as a cooked veggie dish but I am not sure what to do with them!:angel:
 

PA Baker

Master Chef
Joined
Sep 1, 2004
Messages
5,998
Location
USA, Pennsylvania
LIke you, Lefse, I'm in the mood for comfort food. It's very blustery here, too. I think I'll make crewsk's baked pork chops and rice, some sort of green veggie and a salad.
 

pdswife

Chef Extraordinaire
Joined
Nov 4, 2004
Messages
20,334
Location
Mazatlan
We'll be having the soup I made for last nights dinner.
There's a ton left since I wasn't really hungry and Microsoft fed Paulie.
 

Piccolina

Executive Chef
Joined
Mar 17, 2005
Messages
4,319
Location
Toronto, Canada
I had a plate of spaghetti with pasatta (sp?), oregano, basil and 5 gloves of garlic (trying to build up the ol' immune system!) at 2pm and I'm still full, so I'll probably just have something light like cereal for dinner.
 

buckytom

Chef Extraordinaire
Joined
Aug 19, 2004
Messages
21,933
Location
My mountain
pab, i think they use eagles, not chickens in their soups in philly. :chef:
in minnesota, they use salt and culpepper...

tonight i made baked then broiled salmon filets in basil/dill butter, and baked spuds with seasoned salt. i overcooked the salmon to dw's liking, but i prefer mine still flapping.
 

Ishbel

Executive Chef
Joined
Nov 16, 2004
Messages
2,977
Location
Scotland
Last night was Burns' Night - and I attended a Burns' Supper, with dancing afterwards... typical menu haggis, chappit tatties and bashed neeps, tipsy laird for pudding and Scottish cheeses with biscuits... and FAR TOO MUCH WHISKY..

I'm feeling a trifle delicate today...:chef:
 

Ishbel

Executive Chef
Joined
Nov 16, 2004
Messages
2,977
Location
Scotland
By the time you've toasted the haggis, toasted the piper, toasted the pudding, toasted the 'Loyal Toast', toasted the recitation of the Burns' poems....

Believe me, there IS such a thing as too much whisky (our whisky has no 'e' in the spelling!):)
 

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