[Ninja_59]

Hello

I just ordered veal cannellonis with vegetables, I cant wait, been ordering there for over 35 years, a nice family restaurant, take outs are great


Regards

[Ninja_59]

Again ordering out, yesterday nite, I burned six of my fingers with boiling water


Ordering greek souvlakis

[Mezzaluna]

What kind of juicer did you get?

Shel, I got a Cuisinart; the price was right. I've been wanting one for some time.

Tonight's dinner was pork tenderloin with parmesan crust and steamed broccoli (DH likes very few veggies, never with sauce). Dessert was fresh strawberries with Greek yogurt. Mmmm.....

[Nesquik]

Tonight I will cook Basmati Rice and grill some meat.
I love Basmati rice's aroma and taste. Sometimes I add some curry or boiled vegetables (like carrot, pea, corn) to it.

[allie]

Last night, I chopped some round steak into bite sized pieces and browned it with some onions, butter, and olive oil in a skillet, added some mushrooms, and then took it all out and made a roue. I added chicken broth to that, mixed it well and added the meat, onions, and mushrooms back to it and let it cook low and slow for about 2 hours. I made garlic mashed potatoes, steamed broccoli, and some corn to go with it. For dessert a homemade vanilla pudding with toasted coconut and milk chocolate pieces.

Tonight is fajitas!

[Austin_]

Next week I'm going to be making Roasted Shrimp, Fennel, and Garlic tossed with Fettichini Pasta, Butter, Parmigiano-Reggiano, and a simple squeeze of fresh roasted lemon juice with just a bit of chopped parsley. Unbelievable. (Hopefully) If I have leftover shrimp, maybe I can use them inplace of crab for crab cakes, so it's more like a shrimp cake in a way. Maybe I can add some fresh garlic, aioli, cilantro, beaten eggs, white bread soaked in milk, grated carrots, Worchester sauce, some Dijon mustard, and some fresh lime juice with a shot of Tabasco, salt, and pepper and add any of the leftover shrimp and I can deepfry them for some little bitty shrimp cakes. On the side, maybe a little bit of chipotle peppers mixed in with some leftover lime juice and lots of the leftover aioli so I get a chipotle-lime aioli to dip the shrimp cakes in. (Now you can see how I create all my recipes- getting ideas from the middle of nowhere, cheftalk, and leftovers. ) I think all of the flavors should work together, maybe just one chiptole in adobo per 1 cup of mayo. Dang, I need to write all of this on my calender for next week. xP

[abgstat]

Austin, I did the little shrimp cakes (about 1"X2") at Christmas --they were a very big hit! I did use Old Bay seasoning though.
Can you explain "fresh roasted lemon juice"?

[abgstat]

Tonight, I'll prepare the monkfish wrapped in bacon, roasted with tomatoes, garlic and mushrooms. The sauce is finished with sour cream and basil.
Now, what to have with it?? I'm thinking salad and a good, crusty bread. Any other ideas?

[Austin_]

Drizzle the lemons with olive oil, and roast them in the same pan with the shrimp, fennel, etc. Once ready, the lemons will be all caramelized, and you squeeze the juice all over the pasta. Delicious.

Originally Posted by abgstat

Tonight, I'll prepare the monkfish wrapped in bacon, roasted with tomatoes, garlic and mushrooms. The sauce is finished with sour cream and basil.

Now, what to have with it?? I'm thinking salad and a good, crusty bread. Any other ideas?

Instead of bread and a salad, how about a panzanella? With some proschuitto, pancetta, roasted red peppers, pepperoncini, arugula, parmigianno-reggiano, a balsamic-Dijon vinaigrette, maybe some gorgonzola and some lightly toasted crusty sourdough bread (that's what I would've added)- or whatever you have lying around. By the way, the monkfish sounds awesome. What time's dinner? xD

[Mezzaluna]

My magnificent husband cleaned the Weber gas grill and replaced the "flavorizer bars" over the weekend. I marinated some chicken breasts in lots of lemon juice, olive oil and herbs, and also grilled some asparagus. Mmmm.....

[Austin_]

I noticed some mozzarella sticks in the fridge- probably going to make some mozzarella sticks out of them- nice crispy batter with lots of garlic and herbs, and serve with some marianara sauce. Maybe I can serve that with some mozzarella garlic bread and a simple salad- maybe a grilled chicken caesar with some cheddar sourdough croutons. I have tons of cheese in the back of the fridge and I honestly don't know what the heck to do with it. All I need is parsley, chicken, fresh garlic, ciabatta, parmesan, lime, and mayo. Sounds pretty dueable. I think I'll do that for Wednesday's night dinner. Oh, and today I had some lightly toasted fried rice with bacon, scallions, eggs, and soy sauce- not traditional, but pretty decent. Didn't have much in the pantry/fridge that day, btw, sounds good mezzaluna! Grilled asparagus....lemon grilled chicken....mmmmmmmmm

[allie]

Last night I made Rachel Ray's Chorizo and Shrimp quesadillas with smoky guacomole. First time, I've ever tried one of her recipes. The chorizo I found was more like bulk sausage so there was no slicing it. The kids loved them and so did I. For Les, who refuses shrimp or guacomole, I made chorizo quesadillas. We had Apple Dumpcake for dessert.

Tonight will be something else with shrimp. Maybe coconut shrimp with orange marmalade dipping sauce......not sure. I'm still trying to decide. I have to make Les something different......probably some chicken breasts. lol

[Austin_]

Sounds good allie. Tomorrow, I'm going to be making Balsamic and Rosemary Grilled Steak with Caramelized Onions, and a Homemade Sweet and Spicy Chipotle Steak Sauce. Why not today? Because my uncle is cooking up some burgers. Mmmm....burgers....

[allie]

Austin, I would love the recipe for that Sweet and Spicy Chipotle Steak Sauce! Sounds yummy!! I love chipotle anything!

Tonight Les is gone so it's just the kids and me. The 7 yr old ate a hamburger with Bugles and onion dip, and pear salad. My 13 yr old and I had Bugles and onion dip, pear salad, and bbq sandwiches. I pulled a piece of pork shoulder out of the freezer from our last smoke and defrosted it. Then chopped it and put it on half of a jalapeno cheese roll, topped with a bbq sauce (friend's secret recipe), a sprinkling of cheese, and put it in the oven to warm through along with the tops of the buns. Then I chopped some scallions and sprinkled on top when they came out of the oven.

[Mezzaluna]

I grilled some pork chops I rubbed with my own recipe. Earlier I made a sort of "dump" ratatouille: eggplant, onion, garlic, tomato, a big bunch of parsley and some leek I had in the bottom of the veg drawer, and some canned mushrooms. For herbs I added Penzey's Italian Herb mix (it's herbes de provence minus the lavender) and some extra thyme. Since DH doesn't like tomatoes or eggplant, I made him some zucchini with parm. I put the leftovers in the remains of the ratatouille for tomorrow's lunch.