What's for Dinner?

[Wolf Larsen]

Ham!

[Nonny J. Nonnington III]

Beef Stroganoff over egg noodles and a hearty red.

[Missy2U]

Tonight was a baked monster pretzel with cheddar cheese to dip it in for me. Whats his face had chili hot dogs. Tomorrow I'm thinking screw em all - I'll make a real meal for myself that I like! Yeah. I'm crankier than fuck today. Sorry.

[Pere]

Random soup. Threw together some stock, can of tomatoes, handful of noodles, beans, some odds and ends vegetables. Worked pretty well for making a big pot o' food with extremely minimal effort.

[Wolf Larsen]

So I created a recipe tonight, kinda accidentally. At the store I got a zuchinni and a yellow summer squash and was trying to figure out what to do with 'em. So I sliced 'em thin and started sauteing them in a little olive oil and went to the cupboard to find something to dump over them. And staring me in the eye was a can of R*tel! So I dumped that in, sauteed them a bit more and served. The combo really works well together.

[Jaglavak]

What, does it appear in a flash of smoke & flame if you say it's name? Here, let's try it.

O spicy and glorious Ro-Tel, I hereby do summon thee!

[Wolf Larsen]

Psst, the star is in the label.

[kayaker]

Bob Evans frozen Macaroni and Cheese, cooked, then a pouch of tuna added. We were busy decorating.

[missred]

Leftover lamb curry and rice and a salad for vegetation.

[Missy2U]

Tonight I'm making spaghetti sauce. Husband can have some if he's nice. Otherwise screw him.

[Nonny J. Nonnington III]

Originally Posted by Missy2U

Tonight I'm making spaghetti sauce. Husband can have some if he's nice. Otherwise screw him.

Why can't it be both?

[ryevermouthbitters]

Originally Posted by Nonny J. Nonnington III

Why can't it be both?

Especially if he's extra nice.

I'm out of stock, so that means it's time for A WHOLE DAMN CHICKEN. Baked potato and roasted green beans.

[JackieLikesVariety]

I have chicken and potatoes in the crock pot.

[missred]

Since I bought a good sized bag of baby bok choy, I stir fried wiith chicken, carrots, celery, ginger and almonds. It was good.

[ryevermouthbitters]

Mexican Monday. Chicken enchiladas in poblano sauce and surprisingly good frozen tamales with an ancho salsa.

[Wolf Larsen]

Fish fried with bacon. Strangely good.

[Jaglavak]

A 2 1/2 inch thick New York steak grilled to perfection, a huge baked potato with butter & sour cream, and salad. It were tasty.

[kayaker]

Mexican Meatball Soup. A made up soup; vegetables with tiny spicy meatballs. Served with diced avocado, green onion, and minced cilantro to add in at the table.

[pickle berry]

Originally Posted by Jaglavak

A 2 1/2 inch thick New York steak grilled to perfection, a huge baked potato with butter & sour cream, and salad. It were tasty.

This is what I'm having tonight minus the potatoe and salad but with beans instead.

[Nonny J. Nonnington III]

Originally Posted by Jaglavak

A 2 1/2 inch thick New York steak grilled to perfection, a huge baked potato with butter & sour cream, and salad. It were tasty.

This is what I am having minus the steak and the potato and the salad, but with leftover oven fried chicken instead.

[Missy2U]

Probably a salad. Or bacon. I have leftover bacon from BLT's that we had last night. Ooh - and I have bread and eggs! Maybe bacon and French toast!

Or a salad. Maybe a salad with bacon on it.

Don't know what husband will have.

[krisolov]

Originally Posted by Wolf Larsen

So I created a recipe tonight, kinda accidentally. At the store I got a zuchinni and a yellow summer squash and was trying to figure out what to do with 'em. So I sliced 'em thin and started sauteing them in a little olive oil and went to the cupboard to find something to dump over them. And staring me in the eye was a can of R*tel! So I dumped that in, sauteed them a bit more and served. The combo really works well together.

Sounds like a version of ratatouille to me. I add a sliced onion and garlic to the sauté, then dump it in a baking dish with a generous splash of red wine and cook at 350 for another hour. Top it with grated Locatelli; it's the bomb. Had it for Christmas dinner as a matter of fact!

Tonight's leftover steak or chicken sandwiches and fries. Fend for yourself otherwise.

[Wolf Larsen]

Turkey soup! And pecan pie for later.

[Chacoguy]

I have 3 1/2 Lb. of boneless, skinless chicken breast and about a pound of bacon, what should I do?

[kayaker]

Originally Posted by Chacoguy

I have 3 1/2 Lb. of boneless, skinless chicken breast and about a pound of bacon, what should I do?

I've wrapped dressed pheasants with bacon, poured dream of mushroom soup over them and baked. It's a pheasant thing, but it would work.

[missred]

Originally Posted by Chacoguy

I have 3 1/2 Lb. of boneless, skinless chicken breast and about a pound of bacon, what should I do?

Monterrey chicken. http://allrecipes.com/recipe/monterey-chicken/

[ryevermouthbitters]

Chicken with cashews in hoisin. That's becoming a real favorite. Today, the last crabs of the season and tomorrow the lamb tagine I made yesterday and which is melding in the fridge right now.

[ryevermouthbitters]

Originally Posted by missred

Monterrey chicken. http://allrecipes.com/recipe/monterey-chicken/

Or fried chicken with white bacon gravy, depending on your new years resolutions.

[Missy2U]

Cheese garlic bread for me. Tuna salad sandwiches with potato chips for the husband.

Tomorrow, he has promised me either McDonald's or Arby's - I'm having trouble choosing. I have a craving for both. Although, if we go to Arby's, we'll be going right past Hot Dog Richie's, and that's going to be tough to pass up.

[JackieLikesVariety]

just put chili in the crock pot - be some hours, though, so far it's just a bunch of stuff

[missred]

Pan grilled pork tenderloin with a baked sweet potato and spinach salad.

[Wolf Larsen]

Minnestroni and baked fish filets.

[MissJeanLouise]

My daughter and I took a cooking class last month, in which we made homemade pasta and sauce. She loved it, so my dad got her a hand-crank pasta roller for Christmas. Over the weekend we made fettuccine and ravioli, and a quick tomato sauce. It was great fun and delicious.

[Jaglavak]

Originally Posted by JackieLikesVariety

just put chili in the crock pot - be some hours, though, so far it's just a bunch of stuff

Yuppers! Specifically, 1 1/2 lb chuck roast well browned, black beans, tomato sauce & paste, diced mild chilis, a sauteed onion with the pan deglazed, garlic, real chipotle chili powder from Tucson, and an ounce of cracked black pepper. At five hours I'll add 2 ounces of diced habeneros in a giant tea ball, so I can bring it up to the perfect burn and take them out. At six hours I'll dice up the roast and throw it back in for a little while. Served with grated cheddar jack and a yuppie beer. The habeneros provide the flame and the black pepper gives it a nice slow afterburn.

[Rebo]

Sauteed chicken livers, Kraft mac and cheese, and steamed spinach. i had to go back to work today after being off for three weeks. I'm tahred.

[missred]

Catfish, slaw, turnip greens and hushpuppies. Birthday celebration at one of the local joints with friends.

[ryevermouthbitters]

Mexican Monday again, this time more specifically mole Monday. Mole Poblano over baked chicken and guacamole.

[Jaglavak]

Originally Posted by Jaglavak

...an ounce of cracked black pepper...

Um, OK I'm a dipshit and that was a 2 ounce bottle. Wow. So I froze half the habeneros and we'll see.

[Wolf Larsen]

Lamb, cilantro, szechuan peppercorns, onions, celery in a stir fry.

[maplekiwi]

Baba Ganoush over pasta with salad

[Jaglavak]

Originally Posted by Jaglavak

Um, OK I'm a dipshit and that was a 2 ounce bottle. Wow. So I froze half the habeneros and we'll see.

Tasty! The first bite slapped me around a little, but it settled right down to a dandy slow burn with an excellent smokey chili flavor and tender shreds of roast. Perspiration on the brow and a touch of ringing in the ears, just about right. But still, next time less pepper and more habeneros.

[kayaker]

Originally Posted by maplekiwi

Baba Ganoush over pasta with salad

I like Baba Ganoush as a side/dip. Never had it over pasta. Will try.

[Wolf Larsen]

Originally Posted by Jaglavak

Tasty! The first bite slapped me around a little, but it settled right down to a dandy slow burn with an excellent smokey chili flavor and tender shreds of roast. Perspiration on the brow and a touch of ringing in the ears, just about right. But still, next time less pepper and more habeneros.

You know it's good stuff when there is a ringing in your ears.

[The Devil's Grandmother]

Originally Posted by MissJeanLouise

My daughter and I took a cooking class last month, in which we made homemade pasta and sauce. She loved it, so my dad got her a hand-crank pasta roller for Christmas. Over the weekend we made fettuccine and ravioli, and a quick tomato sauce. It was great fun and delicious.

Ahh, that's a sweet image. Cooking together is such fun.

Tonight I'm going to get a roast chicken at the store and make bbq chicken sandwiches like mom used to make. Chopped chicken in BBQ sauce, slathered on a buttered bread and fried on a hot skillet. Mmmmmm.

[Missy2U]

Country style pork chops, mashed potatoes and corn.

[ryevermouthbitters]

I made a pot roast last night. I need something to make it pop and I need the collagen to render into gelatin better, though it wasn't bad for a bottom round. Maybe it's time to ditch the slow cooker for that one -- there may be no amount of slow to make up for how low it is. Anyone got ideas to make the gravy pop a little more? I've tried most of my tricks, including marmite, fish sauce, shooms, soy sauce and scorching the tomato paste but there's still an umami element I'm missing.

[maplekiwi]

Originally Posted by kayaker

I like Baba Ganoush as a side/dip. Never had it over pasta. Will try.

Hope you enjoy it!

Tonight is Thai Beef Salad at Chez maple. I should get on with marinating my meat.

[thigh high socking]

Originally Posted by ryevermouthbitters

I made a pot roast last night. I need something to make it pop and I need the collagen to render into gelatin better, though it wasn't bad for a bottom round. Maybe it's time to ditch the slow cooker for that one -- there may be no amount of slow to make up for how low it is. Anyone got ideas to make the gravy pop a little more? I've tried most of my tricks, including marmite, fish sauce, shooms, soy sauce and scorching the tomato paste but there's still an umami element I'm missing.

I am not sure that it is an umami element so much as an acid element that you need? I am partial to a gremolata topping for pot roast....fresh/green flavors from the parsley, floral notes from capers, garlic bite and acid from the lemon. It just works.

If you are looking to just add something directly to the sauce/gravy, try some red wine vinegar or, if it really is the umami, a tbsp of beef flavored better than boullion?

[Glazer]

Originally Posted by ryevermouthbitters

I made a pot roast last night. I need something to make it pop and I need the collagen to render into gelatin better, though it wasn't bad for a bottom round. Maybe it's time to ditch the slow cooker for that one -- there may be no amount of slow to make up for how low it is. Anyone got ideas to make the gravy pop a little more? I've tried most of my tricks, including marmite, fish sauce, shooms, soy sauce and scorching the tomato paste but there's still an umami element I'm missing.

Monosodium glutamate

[Missy2U]

Tacos for dinner, and I don't have any ideas for the gravy - sorry, ryevermouthbitters.