Breakfast, Lunch, Dinner, Supper -- what are you cooking? - Page 6  

Ahhh....Nutrisystem for me today. :( A nice filet mignon with a garlic merlot butter would be nice though. LOL

Yesterday we had braised beef short ribs in wine, tomato, and onion sauce, yummy falling off the bone tender. Along with asparagus sauted in garlic, onion, butter and fresh lemon. Nice and fresh with a little crunch to them. Reduced the braising liquid and served over white rice. Had to keep the kids away as they kept wanting to try before it was done, they said the smell was driving them crazy :crazy: . No left overs and everyone was too full for desert :smoking:

Early Fat Tuesday gathering
Dirty Seafood Gumbo
Crawfish boil
asst. breads with asst. butters
salad
red and white cabs
Shiner bock, hefenwiesen, and blonde
asst. desserts.
8 gls gumbo
80 lbs crawfish hope there's enough!!!:crazy: :D

I hope there is enough I'm on my way. LOL

Last night I had the worst blinding headache so I made the simplest pasta and sauce imaginable with basil, garlic, tomato sauce and of course pasta. Blah and ho hum, turned out OK but where's the flash?

Tonight I am cooking up something brilliant if it kills me. I thought I might do a Pan-seared Tilapia with Chile Lime Butter and a fresh green salad on the side with a cilantro ranch dressing.

With the cold,wet and windy weather we've got today it has to be comfort food tonight!Bangers and mash with onion gravy,cabbage and Swede/Carrot puree!Yum.:roll:

Cock a leekie soup - made with the stock from yesterday's roast chicken. Plenty of leeks, grated carrots etc - but I don't add the traditional prunes... the sweetness is a step too far for me.:crazy:

[QUOTE=mredikop;156696]I hope there is enough I'm on my way. LOL

Mredikop,
Where were you? Scraps left this morning. Couple ears of corn, potato, a bowl of bugs. Nice meal, Gumbo seem to be liked by everyone. Not surprizing though, I used Thresher shark, cod, gulf shrimp,halibut cheeks, scallops,etc.
small meal, maybe 20 kids 25+ adults LOL A visit from a Chef Talk Buddie from out of state was my highlight of the evening.

Sorry I missed it. I love that stuff. I seem to be somewhat handicapped when I try to cook anything Southern, Cajun, "Soul" or related, even Tex-Mex is hard. My culinary experience is so heavily Mexican/American I just don't get other cuisines as well as I'd like, at least so far. I dabble in the French cuisine but heaps of the more complex dishes come out just fine but don't taste, to me, as good as they should. I can do French well enough to pass classes on it but that's about it I would never win a Beard award or ever be one of the F&W Best New Chefs. LOL

Tonight I am actually going to cook something different. I don't want fish so I am going to make Chicken Breasts with a Cider and Bacon pan sauce.

Tonight is fresh cooked corned beef, cabbage, carrots and potatoes.
Tomorrow since I just picked up the tomatoes is spaghetti and meatballs marinara. The cajun/creole meal does sound tempting though. Maybe I'll have to change the menu somewhat to reflect this thought. Now I need to malke a trip to the store. Mmmm maybe a nice Ettouffe with some dirty rice. Now all I need is the bugs, Tasso and Andoullie. Thanks Pan. ;) :lol: :D :beer:

Tonight we are having homemade vegetable soup. I boiled a leftover ham bone in water, then skimmed off the fat and added the meat back to the pot. I save leftover vegetables from meals in a bag in the freezer so threw those in the pot along with some canned tomatoes (fresh are not good now out of season), some frozen okra, and half a head of fresh cabbage roughly chopped. I cooked it for several hours at a low simmer.

No, it's not fancy but it's a filling meal on a cold winter day! Yes, I am a home cook!

Just pancakes, spelt flour and rhubarb sauce.... It's Shrove Tuesday here.

Allie, I was in the mood for soup although we've warmed up here into the upper 40s. I sauteed garlic, leek, celery and carrot, added some thyme and rubbed sage, then some vegetable broth I needed to use up. I then added a small head of cabbage (chopped), a small bunch of chopped parsley and some tomatoes. I let that simmer for a while- it needed more broth so I added beef broth when I added dark kidney beans and some chopped turkey kielbasa. After that simmered for a while I wanted to cool it down for the fridge, so I put the pot in the kitchen sink and added ice water around it. Adding a bag of frozen leaf spinach to the soup pot didn't hurt either! It was cool in about 20 minutes and is now ready for the freezer after I eat a few lunches from it. I'll let it simmer a bit so the spinach gets a chance to settle in, and toss a bit of grated parmesan on top of the heated bowl of soup. :lips:

Now that soup sounds really good! Unfortunately, no one in my family will eat spinach except me. My son would once beg for canned spinach (yuck) but not anymore. They are so picky at times!

Tonight is leftover night at my house. We have chili, vegetable soup, homemade pizza, breadsticks with leftover pizza sauce, fixing for sandwiches, etc. It's just the kids and me so I figured why waste all that food?

Made the Mother of all Meatloaves last night: Ground veal, ground beef, minced smoked turkey ham, minced garlic, provolone cheese (chopped), Parsley (Minced), 2 beaten eggs, EX/VOO(why give Rachael Raye the satisfaction of using her "New Word") and the loaf was coated all over with bread crumbs. I hid three Peeled(of course) hard boiled eggs in the center. Baked at 350 for 1 hour, served over a bed of buttered and olive oiled egg noodles:smiles: . Salad for veggie and for dessert? My home-made, super moist Grandma's Banana Bread!

Maine Cook
[QUOTE: "That'll Do Pig..." from the movie "Babe"]

Wow Suzanne! Just the thought of your dinner makes our meal of burgers tonight look like dog food. :suprise: But in my own defense we did just start on remodeling the kitchen so... as you can imagine there's not much that can be done in the kitchen and since the range we just bought has been returned (needed 3 new burners after a month) for a better one so I did have to do something where the grill had to be utilized.:rolleyes: Gonna be lotsa use of that grill coming up here over the next few weeks. Hope the weather stays good.:D

BTW hey Jayme, still lotsa turmoil in the house dept. Until we get the formaldehyde odor leaching outta the cabinets gone to the asbestos floor under the floor, under the floor in the kitchen removed so we can re-do it to the 40 windows and 4 doors that are in the process of being replaced, to the .....:eek: :crazy:. So in the words of a lesser know patriot from the area....I have not yet begun to drink!:beer: :bounce: :D


Although....I guess it's just some of the many hazzards in buying an older home (not to mention vacant for the last two years). I believe it will be a nice kitchen when we get it finished. :smiles:

Today for dinner I will be making what I call "Ultimate Lasagna". It's lasagna noodles layered with a homemade bolognese sauce with spicy sausage and kielbasa, and homemade arugula alfredo sauce, and a gooey layer of Italian cheeses. Oh, and don't forget a layer of diced chorizo. A cripsy parmesan cheese layer is added and is topped with diced onions. It's bursting out of the pan and it's full of cheesy goodness. Then I'm making a Caesar salad with a homemade Caesar dressing, Parmesan cheese, Grilled Chicken meat, and slightly charred lettuce, with some white cheddar croutons. Then for dessert- a dark chocolate and caramel fondue with pistachios. I have some storebough palmiers, marshmallows, and some fresh strawberries and oranges that I want to put alongside that. At least that's what I want to make. My parents are at the grocery store right now. Knowing them however, they'll probably pick up some storebought mashed potatoes and egg rolls along the way. :( Oh, and for breakfast I made a Peaches and cream French toast. Caramelized peaches with a cinnamon-cream caramel, topped with homemade French toast, and topped with a homemade cinnamon, vanilla, and lemon whipped cream. Awesome. My dad ate like 10 pieces. :P

You are bold to buy a house that was vacant so long! There has been a house vacant across the street from me fro 2 years now... has been way overpriced, and now when realators look at the time on the listing... you know they steer away from it. Hng in there,, and let me buy you a drink.... I think you need it...:beer:
A kitchen remodel is in the future for me, but finances aren't there yet... next year?? (my kitchen is a small galley style, I get asked how do I cook so much in such a small kitchen? LOL

Dinner last nite was seared Ahi with peppercorns, w/ a ginger, teriyaki sauce with fried rice noodles (you know the white ones that puff up),& asparagus w/ parmesan. Plus Irish soda bread. Dessert: creme brulee and chocolate drizzled strawberries.
:p

Right now, Paprika Chicken, Grilled Ribeyes, Mash Potatoe & salad. It's the Oscar chow down.

I spent the morning cooking banana breads, brownies and Nanaimo bars for tomorrow's job.

- Will

Tonight, I am making this chicken dish. I don't know what it is called, but it is good :)
I roast pan chicken legs in no oil. I slowly get rid of the fat the chicken produces. This for about 10-15 minutes. When it is about 10-15 minutes from being all cooked, I lower the heat, add a little bit of olive oil, tomatoes, oinions, rosemary, salt and pepper. I cover with the lid.
This dish is great with pasta or rice.

Yesterday I made a Brunswick Stew from my great-grandmothers recipe. It makes a huge pot! We had that for supper, Les took some to work today for he and the other guys' lunch and tonight the kids and I are having it again at their request. The rest will go in the freezer for a later date when I'm busy and need something quick. I also made a dump cake last night for dessert with vanilla ice cream.

Today some of my friends are going to knock our house at night. So for them, I am going to make some thing special. :chef:They are as follows:

1. Momma's Chocolate Milk, containing vodka. :beer:
2. Green salad, which consist of cabbage, lettuce leaves and carrot.
3. Mongolian Beef, which is a spicy dish containing beef, carrot and green onions.
4. Saffron Rice
5. Finally dessert- Cheese Cake.

Cullen skink served with home-made granary bread. No puds.

Ive been forced to try new recipes ! just last week I was told I have type 2 diabetes so now I have a new cook book !!!called 1001 diabetic recipes

so tonight Im having cannellini and cabbage soup,with cabbage, northern beans ,pasta ,chicken broth ,garlic,onion and crushed fennel seeds

wish me luck!!!:lol:

Just curious as to why you are removing the chicken fat just to add oil, do you prefer the taste of the olive oil, want to control the color/flavor, etc.? What kind of tomatoes; diced, whole, stewed, sliced?

I'm sorry it sounds tasty and really simple so that's why I'm asking.

***

Last night I made herb crusted chicken with home fries which was uber tasty!

Tonight I am wrapping chicken breasts in bacon to sautee. I will season/rub them with a little thyme, parsely, cumin, salt and paprika. I was thinking of doing twice baked potatoes or maybe my "infamous" mashed taters with sage and allspice chicken gravy.

I have a ham in the oven baking now. Later I'll bake up some sweet potatoes, biscuits, and steam some garden peas. That ham is 14 1/2 pounds so it will go into several meals this week!

Today- Butternut Squash and Sweet Potato Soup, a shallot and bacon frittata with roasted red peppers, topped with sour cream and chives, and a Linguica Burger with all the fixins you could possibly want- Aioli, sliced tomato, ketchup, horseradish mustard, and caramelized onions and some crispy pancetta. Then I made some popcorn with a butter and white cheddar sauce, and watched hours of my favorite television shows. Tomorrow I really want to have one of my favorites- an herb seasoned chicken breast wrapped in bacon, and stuffed with a chorizo and cornbread stuffing. Served with a grilled portabello and sage pan gravy.

Austin, I want to live with you!

All of your meals sound wonderful! In fact, I'm almost ashamed to post my simple meals after reading all of your menus.