Dinner Friday March 9

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amber

Executive Chef
Joined
Aug 26, 2004
Messages
4,099
Location
USA,Maine
jkath said:
My younger boy's having a sleepover, so it's pizza here. C'mon over, Amber - I'm sure we'll have plenty!

Thanks jkath! My husband decided he wants leftover chili, so thats what he's getting, and I browsed the market today and found some fresh sea scallops and bought some for myself and probably have a salad with that. Have fun with the sleepover!
 

shpj4

Head Chef
Joined
Aug 31, 2006
Messages
2,038
Location
Southern California
Today is Friday and I get my hair done. I might meet a friend afterwards and go out to dinner but I have no idea what we may be in the mood for.
 

lulu

Head Chef
Joined
May 29, 2006
Messages
2,039
Location
England
Yum! DH cooked for me!!

And I really was hungry by then. Simple but delicious, a plain chicken breast and a new to me vegetable: its called agretti or barba di frati in Italian. I googled it and in English it is soda ash or saltwort. We dressed it with lemon and a little oil.....yummy yummy!
 

Dancer in the kitchen

Senior Cook
Joined
Mar 5, 2007
Messages
130
Location
Virginia Beach, VA
I'm fryin' up some crappie & serving some cole slaw & cauliflower. My DH fishes every Saturday & we have quite a few crappie in the freezer, so Fridays have been pretty much designated Crappie Date Night (pronounced craw-py not with the short a). I had some leftover rice in the fridge, went to the store & picked up some white chocolate instant pudding (fat & sugar free) & mixed it up for dessert. Yum!
 

Constance

Master Chef
Joined
Oct 17, 2004
Messages
8,173
Location
Southern Illiniois
We had our big meal at noon today. I had to go to the doctor, so when I finally got out of there, DH took me to a little pub, in a small town about 5 miles away, for a fish sandwich. Wow! There were two big, thick, crispy, non-greasy, fillets of cod on thick-sliced white bread. It was served with a very flavorful, sweet vinaigrette based slaw, with perfect onion rings, dill pickle slices, sliced raw onion, and a very tasty tartar sauce. I am a catsup fan, though, so I opted for the red stuff.
 

BreezyCooking

Washing Up
Joined
Mar 25, 2006
Messages
5,803
Location
Culpeper, VA
Yesterday the market had lovely extra-large wild-caught shrimp on sale, so I bought a pound & made Shrimp Parmegian (sp?). Sauteed the shrimp until "almost" done in some extra-virgin olive oil & chopped garlic, then layered them in 2 individual-size oval casserole dishes with jarred marinara sauce (kicked up with some burgundy wine), freshly grated parmesan cheese, & freshly grated mozzarella cheese. Served the casseroles with a pasta side (tossed with the same sauce) & a green salad.

Enough leftovers for 1 or 2 good lunches!!!
 
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