Well? What did you have for dinner tonight??

[koshergrl]

Last night we ate out and I had some pretty awesome Smoked Salmon Pesto Pasta..

 

[Foxfyre]

Hombre and I just finished up some leftover 2 x 4 soup we had frozen months ago and thawed out for dinner tonight. Complimented with pears on cottage cheese, soda crackers, and an apple.

 

[Bruce_T_Laney]

Shrimp pasta that was cooked at home...

 

[Esmeralda]

BBQ'd pork chops and apple feta tossed salad with roasted walnuts

My SO BBQ'd the chops and I made the salad.

 

[Cecilie1200]

Went to my sister's house to watch "Game of Thrones". She bought fried chicken and potato salad, and I took over a buttermilk pie for dessert.

 

[Disir]

So, I finally have a weekend off but my son is leaving for about 6 weeks. He's now a senior. So, I am making (tomorrow) Kittencal's Best Blasted Rapid-Roast Whole Chicken Recipe - Genius Kitchen

Spanakorizo, eggplant with cheese (Justin Wilson recipe) and French bread. I am toying with a dessert but I might just get some fruit because I am making a batch of bougatsa for breakfast. This is bougatsa Bougatsa - Wikipedia and I'm making a semolina custard one.

 

[koshergrl]

Salmon patties for supper apple cake for dessert yum

 

[Cecilie1200]

I believe my husband said he made pork stew in the crockpot for dinner tonight.

 

[Unkotare]

A homemade shakshuka came out pretty well last night. Beef stroganoff tonight.

 

[Marion Morrison]

Picadillo over red beans and white rice, topped off with olives and onion.

So good you feel guilty eating it.

 

[boedicca]

Last night I made blackened red snapper, rice pilaf, steamed green beans and a mixed salad. It was delish.

Tonight, we're going out to dinner.

 

[koshergrl]

I Plan To Do My First Pot Roast This Weekend
I Already Have Everything I Need On Hand

I Was Thinking About My Wife's Slo-Cooker
But I Have A Three-Legged Cast Iron Dutch Oven
I've Cooked Two Whole Chickens w/All The Fixings
In 35min Flat In That Thing
Using 22 Briquettes That Burned Just Over 3/4 Away
Plus It Made It's Own Gravy
It's A Marvelous Piece Of Technology

I'll Go For Slower On The Roast Tho
Adding Charcoal As I Go Over Time

Do You Know You Can Bury The Dutch Oven
Luau Style In The Ground ??
I Don't Think I'll Go Bonkers On It This Time
But I Think The Dutch Oven Camp Style
Will Be Interesting To My Gran-Daughter While She's Over

She's A Rabid Cannibal
So I Know She'll Love The Meat

Low and slow...the only secret to a good pot roast is to cook it long enough that it falls apart. If you can't take it apart with yoiur fingers then it's not done.

Don't forget the holy trinity, or what haute chefs call 'mirepoix'. Onions, carrots and celery.

I wish. My husband won't allow celery in the house.

He is a man of discretion.
While I don't completely HATE celery, I have to say it is low on my list of must haves.

 

[koshergrl]

Picadillo over red beans and white rice, topped off with olives and onion.

So good you feel guilty eating it.

I never feel guilty about food.

And I should lol.

 

[boedicca]

I Plan To Do My First Pot Roast This Weekend
I Already Have Everything I Need On Hand

I Was Thinking About My Wife's Slo-Cooker
But I Have A Three-Legged Cast Iron Dutch Oven
I've Cooked Two Whole Chickens w/All The Fixings
In 35min Flat In That Thing
Using 22 Briquettes That Burned Just Over 3/4 Away
Plus It Made It's Own Gravy
It's A Marvelous Piece Of Technology

I'll Go For Slower On The Roast Tho
Adding Charcoal As I Go Over Time

Do You Know You Can Bury The Dutch Oven
Luau Style In The Ground ??
I Don't Think I'll Go Bonkers On It This Time
But I Think The Dutch Oven Camp Style
Will Be Interesting To My Gran-Daughter While She's Over

She's A Rabid Cannibal
So I Know She'll Love The Meat

Low and slow...the only secret to a good pot roast is to cook it long enough that it falls apart. If you can't take it apart with yoiur fingers then it's not done.

Don't forget the holy trinity, or what haute chefs call 'mirepoix'. Onions, carrots and celery.

I wish. My husband won't allow celery in the house.

He is a man of discretion.
While I don't completely HATE celery, I have to say it is low on my list of must haves.

I only like celery for two things: In soups and stews, or stuffed with peanut butter.

 

[Cecilie1200]

I Plan To Do My First Pot Roast This Weekend
I Already Have Everything I Need On Hand

I Was Thinking About My Wife's Slo-Cooker
But I Have A Three-Legged Cast Iron Dutch Oven
I've Cooked Two Whole Chickens w/All The Fixings
In 35min Flat In That Thing
Using 22 Briquettes That Burned Just Over 3/4 Away
Plus It Made It's Own Gravy
It's A Marvelous Piece Of Technology

I'll Go For Slower On The Roast Tho
Adding Charcoal As I Go Over Time

Do You Know You Can Bury The Dutch Oven
Luau Style In The Ground ??
I Don't Think I'll Go Bonkers On It This Time
But I Think The Dutch Oven Camp Style
Will Be Interesting To My Gran-Daughter While She's Over

She's A Rabid Cannibal
So I Know She'll Love The Meat

Low and slow...the only secret to a good pot roast is to cook it long enough that it falls apart. If you can't take it apart with yoiur fingers then it's not done.

Don't forget the holy trinity, or what haute chefs call 'mirepoix'. Onions, carrots and celery.

I wish. My husband won't allow celery in the house.

He is a man of discretion.
While I don't completely HATE celery, I have to say it is low on my list of must haves.

Well, as Muhammed mentioned, it's kinda essential in mirepoix, but he STILL won't allow it. In fact, if I happen to eat celery - like in a veggie snack tray or something - he refuses to come near me until I brush my teeth.

 

[Muhammed]

I Plan To Do My First Pot Roast This Weekend
I Already Have Everything I Need On Hand

I Was Thinking About My Wife's Slo-Cooker
But I Have A Three-Legged Cast Iron Dutch Oven
I've Cooked Two Whole Chickens w/All The Fixings
In 35min Flat In That Thing
Using 22 Briquettes That Burned Just Over 3/4 Away
Plus It Made It's Own Gravy
It's A Marvelous Piece Of Technology

I'll Go For Slower On The Roast Tho
Adding Charcoal As I Go Over Time

Do You Know You Can Bury The Dutch Oven
Luau Style In The Ground ??
I Don't Think I'll Go Bonkers On It This Time
But I Think The Dutch Oven Camp Style
Will Be Interesting To My Gran-Daughter While She's Over

She's A Rabid Cannibal
So I Know She'll Love The Meat

Low and slow...the only secret to a good pot roast is to cook it long enough that it falls apart. If you can't take it apart with yoiur fingers then it's not done.

Don't forget the holy trinity, or what haute chefs call 'mirepoix'. Onions, carrots and celery.

I wish. My husband won't allow celery in the house.

He is a man of discretion.
While I don't completely HATE celery, I have to say it is low on my list of must haves.

Well, as Muhammed mentioned, it's kinda essential in mirepoix, but he STILL won't allow it. In fact, if I happen to eat celery - like in a veggie snack tray or something - he refuses to come near me until I brush my teeth.

If you really want to freak him out, tell him that you brush your teeth with celery sticks.

 

[Cecilie1200]

So last night, my husband made chicken enchiladas, nice big panful of them. Guess what I brought for lunch at work today?

 

[karpenter]

So last night, my husband made chicken enchiladas, nice big panful of them. Guess what I brought for lunch at work today?

Enchiladas Are What I Do With Left-Overs

Here's A Good Trick:
Line Your Dish With Foil, Put In The Freezer
When The Food Is Solid, Fold The Foil Over The Top
And Pop It Into A Zip-Lock
You Can Stack Or Stand Like Books
And You Get Your Dish Back

When It's Time To Cook
Drop It Back Into The Dish

>>> Tip Courtesy Of Ree Drummond

 

[Fueri]

Marinara sauce. I've got it down.

I use this recipe, super simple.

Super Simple Marinara Sauce Recipe - Cookie and Kate

Here are the differences from the recipe:

1. I put the garlic through a press first, as the recipe indicates to put the cloves in whole, then later take them out and chop them up, which seemed stupid to me after I did it the first time.

2. I put in some fresh basil. This is just a personal preference thing.

3. I do not add salt in the beginning, as it cooks down a lot, so it can end up salty if you season on the front end.

4. I simmer low for 3-4 hours instead of the recommended 45 mins minimum, until it starts getting really thick, then I salt, adjust seasonings, simmer for another 30 mins and done.

5. If it seems acidy I'll throw a bit of butter in at the end.

I put this on chicken/veal parmesan, or just noodles, have used it for pizza sauce and dipping sauce for fried calamari. freezes well also.

 

[Fueri]

I made this Linguine with White Clam Sauce a couple of weeks ago. Friggin' delicious.

Linguine With Creamy White Clam Sauce Recipe - Genius Kitchen

Only things I did differently were

1. I didn't use all the clam juice, maybe only 1/2 cup.
2. I thickened it up with fresh parmesan cheese

and, most importantly, I used 1 dozen littleneck clams in addition to this recipe. I put them in at the end. Just cook them till they pop open. This changed the whole flavor profile for the better.

have some French or Italian bread to mop up the remains and you're all set