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What's For Dinner - #326

Posted by ann_t (My Page) on
Thu, Jun 21, 12 at 15:51

Our son is home for a visit and he loves to cook. So last night we collaborated on a Tex-Mex dinner.

Matt made the corn tortillas and the guacamole. I cooked a pot of black beans for the refried beans, made the salsa and prepared the chicken filling for the Enchiladas.


Follow-Up Postings:

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RE: What's For Dinner - #326

Now that's a tasty looking collaboration! Say, I wonder where he learned to cook?

Sally


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RE: What's For Dinner - #326

Oh man that looks good ann t.
This is our grilled shrimp and beef tenderloin dinner.


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RE: What's For Dinner - #326

Ann T. I'll take some of everything thanks.

Caminnc, that shrimp looks delicious too, we don't get fresh shrimp here at all and the frozen has been pretty bad lately.

The fresh produce, though, has been great. The grandkids and I picked strawberries last week, just enough for a couple of batches of jam, some fruit salad, smoothies and enough to eat fresh:

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Makayla made the fruit salad, some of the berries aren't exactly ripe because her brother helped with the picking of the berries and he gets impatient. It was very good anyway and she was proud of her creation and made sure to tell me that I should put it on "the forum". Yeah, she knows!

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We had french toast and sausage in the morning:

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Makayla is "trying new foods", so she talked me into a quick version of Bananas Foster French Toast for her breakfast. We had to go buy a banana just for that!

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I pulled the first beets from the garden:

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Plus, I got some fresh radishes at the same time, the first harvest from this year's garden!

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I roasted the beets with garlic and thyme from my herb garden. Since the oven was on, I also roasted a batch of fresh local asparagus and the first zucchini and summer squash available at Magicland. They have hoop houses and so can produce zucchini earlier than I can.

We had coconut shrimp too, from frozen shrimp. It was OK, but the vegetables were great. The beet greens are in the fridge, we'll have those tomorrow.

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And now I'm all caught up. For now.

Annie


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RE: What's For Dinner - #326

Annie, I saw your beets in the photo and it reminded me I haven't had any for a while. Thanks.

My friend and I were in Newport RI this week so seafood was WFD every night. Tonight was grilled chicken thighs, salad and brown rice mixed with golden beets.

YelBeetsI


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RE: What's For Dinner - #326

Annie, your veggies look incredible. Is that feta on your beets?


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RE: What's For Dinner - #326

ynnej, that's actually feta on Elery's vegetables. I like mine plain but he likes a bit of cheese on nearly everything.

Yum, Ruthanna, seafood for dinner every night sounds delicious, I love it all. And that looks like feta on the salad, it' must be a trend for the week!

Annie


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RE: What's For Dinner - #326

Ann, You and Matt, together, make an incredable cooking team! I will always wish that you were my friendly neighbor :-)

Annie, I'd buy a banana for that Foster's French Toast! Wha? That looks amazing!

Ruthanna! I want to be your friend that visit's you from wherever I am. Your plate looks so good.


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RE: What's For Dinner - #326

I don't have any pics now, but I made Chicken Barley soup with Spinach and mushrooms.


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RE: What's For Dinner - #326

BT, I don't need a photo to know I'd love to have a bowl of your soup.

We had grilled pork chops, caramelized cabbage and a salad of tomatoes, basil, onion and capers. I made black cherry Italian water ice for our evening treat.

PorkChop


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RE: What's For Dinner - #326

Some great looking dinners. Caminnc's steak and shrimp, both of Ruthanna's dinners. Love the idea of the caramelized cabbage. Biotomatoes, Chicken Barley soup with spinach and mushrooms sounds tasty.

And Annie, look at those beautiful strawberries. Strawberry season is late here this year.

Greek Pizza


White Chili (Chicken and White Beans) Topped with cheese, avocado and homemade salsa. And served with homemade flour tortillas.


Baguettes


Chard and Feta stuffed chicken breasts


Cinnamon Roll Cake "Muffins"


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RE: What's For Dinner - #326

Gorgeous dishes, Ann. Can I ask what the veggies are on your Greek pizza?


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RE: What's For Dinner - #326

Jenny, I use my pizza sauce and mozzarella but the pizza is topped with roasted potatoes seasoned with garlic, oregano and lemon.

Greek Pizza
Greek Potato Pizza

Boil some one inch cubed potatoes for three minutes.
Drain and add back to pan and shake over burner until potatoes are dry. (1 minute).
Heat some olive oil in a shallow roasting pan in a 400 - 450°F oven
And when hot add the potatoes.
Shake to coat in oil and add 5 or 6 whole peeled garlic cloves.
Return pan to the oven and roast until golder brown. Shake occasionally.
Season with oregano, a squeezed lemon and salt and pepper.

My Pizza Sauce
A basic outline. Season to suit your own taste.

1 28 oz can quality Italian Tomatoes
2 cloves of garlic
fennel seed
oregano
Basil
2 to 3 Tablespoons olive oil
salt and pepper

Puree tomatoes with the minced garlic. Grind the fennel seeds. Add the seeds and the oregano, basil, and the olive oil and mix together. NOTE: I use a stick blender and blend all of these ingredients right in the can.


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RE: What's For Dinner - #326

Looks wonderful! Thanks.


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RE: What's For Dinner - #326

Wow! I loooove looking at all the stunning photos...and of course, I'm drooling!

Here's what we had (the recipe is under the photo):

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Stuffed Poblano Chiles

4 fresh poblano peppers, rinsed
1 to 2 T olive oil
1 C shredded pepperjack or jack or cheddar jack cheese
1 C corn
1/2 C chopped onions
1 C green bell pepper, cut into small strips
dash of chili powder
optional - dash of cayenne and/or paprika
optional - 1 C cubed grilled chicken (I used my leftovers!)
cilantro

Bring a large saucepan of water to a boil.

Place cleaned peppers in boiling water & boil gently for about 5 minutes, then remove them and drain them.

Slice the poblanos in half lengthwise and remove loose seeds.

Heat olive oil in a large skillet. Stir in corn, bell pepper, onions and grilled chicken. Add a dash of chili powder, etc to taste & warm until heated through, and until the onions and green bell pepper are a bit soft.

Stuff the peppers with the corn, bell pepper, onion & chicken mixture, top with your choice of cheese and bake at 350 degrees for about 10 minutes, or put under the broiler for a few minutes. Top with a bit of cilantro.


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RE: What's For Dinner - #326

I'm at Elery's, so no pictures. We had sauteed kale, teriyaki glazed salmon and some brown rice sald with artichokes and a viniagrette dressing, all very yummy.

Ann T, the strawberries weren't very good this year, it's just too hot for everything. Weather people are saying we could easily hit 100F tomorrow, shattering heat records that have been around since the 1930s. Ugh. You know how I hate the heat and it's supposed to be in the high 80s for the next week or 10 days at least. We also have a "moderate drought" going, so we need rain.

That pizza with the potatoes always looks so good to me, I'm just going to have to remember to make that one of these days. Bread AND potatoes, right up my alley, LOL, but the chard stuffed chicken breast looks even better!

Ruthanna, the caramelized cabbage looks delicious too, and Elery would love those stuffed pablanos.

With temps in the 90s I won't be cooking much for the next few days, I have a feeling. I am at Elery's until Sunday, though, helping with yard work and Friday is his last working day, then he's retired. At least HE has air conditioning. (grin)

Annie


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RE: What's For Dinner - #326

This all looks so good. I'm amazed at the talent of the people on this forum.

The way my family's schedule is, we don't actually have meals much, but I try to cook at least a couple times a week. The other day I made a poof pasta, with whole wheat penne, some zucchini, bell peppers, onions, cannellini beans, garlic, and corn, with some parm reg and basil added at the end of cooking. It was well received. I had left overs last night for dinner, and the last of it I've added to my salad for lunch today. Not bad for an evening's throw together supper.

Sally


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RE: What's For Dinner - #326

Annie, you might actually like the Greek Pizza.

You could send a little of your heat our way. We are having another cool summer with temps just in the 60's.

Sally, can't go wrong with pasta with all those good ingredients.

Tex Mex again - A Beef filled Wet Burrito.

Decadent Caramel Rice Krispies Squares - very rich but sooooooo goooooood!


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RE: What's For Dinner - #326

Sooz, gorgeous job on that Poblano!


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RE: What's For Dinner - #326

Chocho


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RE: What's For Dinner - #326

Ruthanna, your dishes always looks so appetizing!!
I'd like a description of what this one is. Is the meat resting on broken noodles? I think that is a watermelon salad with green pepper in it?


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RE: What's For Dinner - #326

yummm! I love this thread, though I don't usually post to it. My best food pics are often of food prepared by Restaurant chefs!

Last night DH grilled ham steaks and peaches, while I tended to fresh native corn on the cob and fried rice with mushrooms, onion, local organic bok choy, garlic scapes, peas, and egg (I have lots of leftover rice to use up!)

The night before, perhaps not the most attractive dish but one of my favorite comfort foods (I developed taste for lamb living in Australia ages 10-12), ground lamb with penzeys lamb seasoning, pinenuts, garlic scape, and red onion over saffron rice. We served it with a side salad.
Uploaded from the Photobucket Android App

Earlier in the week was my first real attempt at stir fry... chicken, mushroom, bok choy, onion, with hoisin and galangal seasonings. also served with a salad, since I decided the veg in the stirfry was not sufficient!
Uploaded from the Photobucket Android App


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RE: What's For Dinner - #326

We've been eating well, but for the past 2 weekends, I've invited 2 neighbours over for dinner. I felt it would be weird if I took pics. (They wouldn't understand) lol

I just took these out of the oven for hubby this morning, and he's swooning, so I had to share with you. Blueberry.


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RE: What's For Dinner - #326

Sooz, I like your stuffed pepper. Chile Rellenos is a favourite.

Ruthanna, your kabob and noodles look delicious. What is in your salad?

Bizzo, I like the idea of the ground meat over rice. And your stir fry has everything in it that I like in a stir fry.

Jasdip, can't do much better than a warm blueberry muffin.

~Ann


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RE: What's For Dinner - #326

Well I FINALLY got around to making the chicken enchiladas with green sauce that I saved the recipe thread from! I used mostly AnnT's recipe except for the sauce which I made from some green salsa and mixed that with milk since I didn't have cream. I don't have easy access to tomatillos but someday I am going to get some and make a bunch of green sauce to freeze. Served it with some southwestern black bean pasta salad, the pasta being orzo. Recipe called for cous cous but I can't abide by that stuff.


Sorry its blurry and that one enchilada fell apart upon serving.

Jasdip, great minds think alike, I made blueberry/raspberry muffins today too!


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RE: What's For Dinner - #326

Ann, Would you please post the recipe or a link to it for the rice krispie treats? That would be great for a bake sale donation.

Bizzo, you lamb dish would be the ideal comfort food for me too.

Sorry I forgot to post anything along with the photo. The kabobs are strips of marinated chip steak (same cut as used in Philly cheese steaks) threaded onto the skewers. Jasdip, the noodles come in that size in the Hispanic market. Cooked them and rice in beef broth and added microwaved mushrooms. Salad is red & yellow tomatoes, green peppers, onions, cucumbers and basil marinated in olive oil and red wine vinegar.

I got the first wax beans of the season and salad ingredients on a Hidden Treasures Tour some friends and I went on last week. I posted a link because it was such a unique idea to promote small businesses who can't afford much advertising.

I believe it was a success because the owner of a small candy shop said she had 700 new customers in the last two weeks, including myself. That's why dark chocolate banana truffles were our tea time treat that evening.

My secret treasure was a farm selling beautiful produce and baked goods at reasonable prices about 10 minutes' drive from my house. I had passed the road where it's located many times but had no idea it was there.

Here is a link that might be useful: Secret Treasures Tour


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RE: What's For Dinner - #326

Ruthanna, that's a great idea, I'd definitely buy a ticket for such a tour.

Here it's nearly 90F at 9 pm, and going to be every single day this week, I guess. Supper hasn't happened yet, but I'm thinking a copy of a dish I had this weekend at a BBQ place nearly Elery's. Sweet potato fries topped with smoked pulled pork in BBQ sauce and a dollop of cole slaw. It looked awful, but tasted wonderful, a pulled pork sandwich with the fries instead of bread!

L, I just planted 3 tomatillo plants last month, they're still alive, so I'm hopeful. It's a good idea to make that sauce and freeze it, I'll remember that next time I'm at Horrock's and the tomatillos are cheap.

Ann, I'd like the recipe for the rice krispie treats too, if you don't mind. Or I suppose it's on your blog?

Annie


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RE: What's For Dinner - #326

Ruthanna, your salad is the type of salad I like.

Annie/Ruthanna, here is the recipe.

Decadent Caramel Rice Krispies Squares
Regular Rice Krispie Squares
(thicker version)

1/2 cup butter
400 g Marshmallows
Pinch of salt (optional)
1 tablespoon vanilla extra
9 to 10 cups Rice Krispies

Melt butter and stir in marshmallows and pinch of salt. Stir until smooth. Remove from heat. Add vanilla and rice krispies. stir until well coated.

Pour into buttered 9 X 13 inch . (I use a pyrex glass) cake pan.

The idea for these squares comes from another blog - Pots and Pins.
Nan, makes the rice krispies squares the normal thickness and pours her
caramel over the top. Because her squares are not as thick, some of
the caramel sits on top of the square forming a separate caramel layer.

In my version, I used my caramel sauce which does not contain corn
syrup and because my squares are thicker, the caramel funnels it way
through the whole square.

Caramel Rice Krispie Squares

Prepare rice krispies squares. Set aside.

Caramel Sauce

1 cup butter
1 cup heavy cream
1 cup brown sugar
1 cup white sugar
pinch of salt
vanilla
Coarse Sea Salt ( I use Maldon Salt Flakes)

Place butter, cream, sugars and pinch of salt in a heavy sauce pan.
Simmer until caramel reaches the soft ball stage.

Remove from heat. Stir in vanilla. Pour caramel over rice krispies
squares. Caramel sauce will slowly seep down through squares.
Sprinkle with sea salt and refrigerate until cold.


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RE: What's For Dinner - #326

Weekend meals.

Potato Leek Soup

Buttermilk Biscuits

with sausage gravy

Burgers and Fries


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RE: What's For Dinner - #326

Ann, your enchilada collaboration looks delicious. Mine usually look great in the pan, but once I serve them they're not so photogenic anymore! But they are tasty and that is what truly counts!

Lpink, your enchilaldas look good, too. I love Ann's recipe using green sauce! One of my faves.

Ruthanna, that Secret Treasures Tour is a phenomenal idea! What a great way to find new things and meet new people!

If the weather ever cools down enough where I dare use the oven, that Greek Potato Pizza is on my short list!

We are in the midst of a record-breaking heat wave. Been in the upper 90's for nearly a week and it appears it will continue for yet another week. 99F and humid as heck today so no "cooking" for me! I took a cue from Wendy's restaurants and created a berry almond salad that was really good! I used a combination of romain hearts and iceberg lettuce, english cucumber, grilled chicken, strawberries, blueberries and toasted almonds. Topped it off with the recipe for Ella's Raspberry Vinaigrette that Bob-cville posted a while back. It was super good and I will definitely make it over and over, thanks Bob!

Image Hosting by PictureTrail.com

Another scorcher tomorrow. I'll have to come up with another cool dinner idea.

Linda


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RE: What's For Dinner - #326

Thank you for the recipe, Ann.
Linda, that's a good meal for this stifling heat.

Yesterday, I poached some salmon in the morning while it was cooler and we had it chilled on a bed of greens with deviled egg sauce and microwaved corn on the cob. Poached cold fish with sauce is a hot weather standby in our household.


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RE: What's For Dinner - #326

I feel for all of you up north having to deal with the intense heat. I'm assuming you don't have air conditioning. Be sure to drink lots of water and eat salty snacks. Be aware of the warning signs of heat stroke. I won't go into them here, since I'm sure you can look them up, or hopefully, your local media is talking about it. Don't ignore the signs. My boss had it happen to him just the other day, and he's used to being outside.

Now, back to food.

We had quesadillas stuffed with caramelized onions and roasted poblano peppers, black beans, corn on the cob with garlic butter, cotija cheese and lime juice and a simple salad. We had strawberry shortcake for desert.

Wait a minute, what happened to the picture posting thing? I don't see it any more. I was finally ready to try to post a picture, and the new thing for it isn't showing up. Oh, well, picture one of Ann's best photos of her luscious food, and you'll know it's not one of mine! lol

Sally


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RE: What's For Dinner - #326

Sally, the Choose File button is still here! If you have your pics, please post them.


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RE: What's For Dinner - #326

Nope, no air conditioning here. I've never had air conditioning, but I did break down and have Dave fix the air conditioning in the Jeep, since the zippers on both windows are broke. So, fix the air conditioning or buy new windows, I couldn't even open the windows, it was impossible!

So I took one of my homegrown chickens, marinated it overnight in a bunch of fresh herbs from my backyard, a few cloves of garlic, some lemon juice, soy sauce and olive oil. I roasted it in the little Nesco roaster out on the back porch and we had chicken sandwiches. Madison had mashed bananas and sweet potatoes, but she wanted chicken!

Annie


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RE: What's For Dinner - #326

Linda - that's one incredible salad, makes the suffering of summer heat very bearable.

Ann_T - Only you can make a simple burger look gourmet. Ang OMG! That Greek pizza!

Caminnc - What's not to like? Delicious Surf & Turf.

Lpink - lovely chicken enchiladas, so what it fell apart.

Jasdip - beautiful blue berry muffin/cup cake.

Bizzo - "My best food pics are often of food prepared by Restaurant chefs", I agree. Your ground lamb and stir fry show you can be a restaurant chef.

Ruthanna - I love the way you cook. Your food is always enjoyable in a complex way.

Sooz - wonderfully plated stuffed chiles.

Annie - Remember " You can get anything You Want, At Alice's Restaurant"? You should open a restaurant.
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Just simple ribs and Kabocha squash, pickled napa
and
pan fries skate on risotto and romaine stems.

dcarch


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RE: What's For Dinner - #326

Dcarch, I feel like a crazed fan every time I comment on your foods, but I can't help it. You're so darn creative! I can't wait to try out romaine stems now.


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RE: What's For Dinner - #326

Whoever thought of cooking/steaming/grilling romaine stems? They look good too, as do your ribs! Yum.

Oh, I was thinking they were romaine ribs. Regardless, they look good. Didn't know romaine grew on stems. Now I know!


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RE: What's For Dinner - #326

DCarch, Ribs and squash. Great combination.

Jasdip, I think DC cooked the "spines" of the Romaine. Romaine doesn't grow on stems.

I like romaine leaves sauteed in butter or olive oil seasoned with garlic and a little hot pepper flakes.

~Ann


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RE: What's For Dinner - #326

Hahaha, I wondered, Ann!
Your romine recipe sounds good!


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RE: What's For Dinner - #326

Beautiful plates, Dcarch, as usual.

Oh, gees, there it is. I was looking below the text box. So okay, here goes. Here's the quesadilla, corn and stuff. Plating design and photography by my wonderful DH.

Sally


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RE: What's For Dinner - #326

Sally that looks mouthwatering delicious. Plating is beautiful. You and your DH make a great team.

~Ann


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RE: What's For Dinner - #326

Thank you everyone.

I like to think of Romaine lettuce as three vegetables, each has a different use, taste, and cooking time.

The leafy part - This requires very little cooking time if you are stir frying them. Just when the leaves start to welt and still bright green, they are done perfect.

The stem (rib/spine/petiole) part - This require longer cooking time, and tastes different than the leaves.

The heart - the golden yellow heart is tender, nutty and is great in salads.

"---Romaine doesn't grow on stems---"

There is a variety (Celtuce) that has a thick stem.

dcarch

Here is a link that might be useful: Celtuce


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RE: What's For Dinner - #326

Sally, You can tell your DH that he did a fine job of plating. I like the way each component gets equal importance on the plate. Lighting as well as composition for the photo is perfect.

dcarch


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RE: What's For Dinner - #326

Tonight's dinner consisted of mashed potatoes that had with chopped onions that were marinating in oil and some salt, mashed into them. Minced lovage added to them as well. Frozen peas and pan-fried pork chop with lots of my spice mix alongside.


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RE: What's For Dinner - #326

Thanks, Ann and Dcarch, I'll pass your compliments on to him.

Romaine is my favorite lettuce, and believe it or not, I prefer the dark outer leaves to the inner, heart leaves. I find the heart to be kind of bitter or something. I've never tried cooking it. I'll have to add that to my list of things to try.

Jasdip, those potatoes look delicious.

DH is off work today, but I have to work, so he's volunteered to cook. He asked me what to fix, and I said it's up to him since he's cooking, but to start by seeing what we have in the fridge. We have tofu, lemons, eggplant, assorted peppers of various heat levels, one zucchini and a couple of yellow squash, carrots, and celery, Plus, he can always go shopping. I can't wait to see what he comes up with.

Sally


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RE: What's For Dinner - #326

I love this thread! so inspiring.

4th of July dinner - DH's request - grilled chili dogs (long simmered, no beans!) with native corn, green salad, and potato salad with dill (produce all local)

Uploaded from the Photobucket Android App


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RE: What's For Dinner - #326

Annie, that's a good idea about the outdoor roaster.

Dcarch, your meals always look so joyful. That last photo reminds me of part of a scene from the Angry Birds Piglantis game.

Sally, your DH did a fantastic job of plating. Bizzo, that sure is an All-American picnic plate.

I've been a volunteer at our PA Dutch Folk Festival again this year and after another 90+ degree day, no way was I turning on the stove in our non-air conditioned kitchen. We ended up with a grilled steak dinner salad. DH uploaded the photo while I was making the dressing and made the color weird.

SteakSalad


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RE: What's For Dinner - #326

Sally, the food is lovely but that tablecloth is absolutely gorgeous!

DC, fabulous. Ribs and squash, delicious. The pictures and your design make my art-lovin' eyes happy. Your knowledge is terrific and where and how do you think of these beautiful arrangements? Expansive mind.

Ruthanna, I can taste the crunch and wonderfulness of that salad. Tell me, oh tell me, that those are Pikniks from my childhood? If they are, they would make everything so much better. I loved them.


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RE: What's For Dinner - #326

Greetings all.... I'm new to this forum and this is my first post, although I have been lurking over Sally2's shoulder for some time now. (If her husband finds out, I'm a dead man!). I'm a little tardy with this post, but on July 4, it was my turn to cook, so naturally, I had to buy a new Webber grill. After much running around in circles, I settled on doing some grilled veggie and tofu kebabs, resting on a bed of dirty rice with a jicama/orange salad to lighten the palette. For the meat eaters, grilled chicken breasts. With a nod to our founding fathers, a choice between two Boston beverages, a chilled Sam Adams Coastal Wheat or iced sun tea (for those who like to party more rambunctiously. Dessert was a classic apple crumble with Bluebell natural vanilla bean ice cream on top. Now if I can figure out how to post more than one pic at a time I will do so. Bear with me, I'm trying to figure out this whole plating thing as well.


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RE: What's For Dinner - #326

Okay. I can't do more than one pic at a time. #2, the Plate. the plating is a little heavy handed, but I was getting hungry by this time.


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RE: What's For Dinner - #326

#3. The Dessert ... I goofed and posted this pic as a unique thread on the main board. Since I haven't figured out how to delete posts (is that possible here?) I'm double posting. I'll try to do better next time. Enjoy.


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RE: What's For Dinner - #326

Jeesh, I'm a klutz. See above post.


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RE: What's For Dinner - #326

It's okay, Jerry. They don't make it easy on this website. It was a great dinner, by the way!

Sally


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RE: What's For Dinner - #326

Bizzo, I now have a craving for a grilled hot dog. Even your corn looks good. The way the weather is, local corn won't be out here until the end of August if we are lucky.

Jsutt, Great photos.

Ruthanna, yum, pefectly cooked steak.

Last night's dinner:


New York Strips - rubbed with fresh garlic, salt, peppercorns, rosemary and drizzled with olive oil.

Served with Twice baked potatoes, corn pancakes and steamed green beans.


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RE: What's For Dinner - #326

Welcome Jerry!!! Love your photos! You'll fit right in with the best photographers.

Ann, love your before and after shots. That steak can't be yours though....it's not red.


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RE: What's For Dinner - #326

Jasdip, the steaks are red inside. All three of them. Matt loves his steaks rare to medium rare the same as his dad and I.
~Ann


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RE: What's For Dinner - #326

Jerry, welcome to the cooking forum! Everything looks delicious, yum.

Ann T, those first steaks look almost perfect to me. (grin) OK, go ahead and cook them just a little. It's so much easier when everyone wants them the same way. My girls and I eat them very rare but Dave and Kevin haven't adjusted to our "raw meat" ways yet and they both want them medium, at least. We'll beat 'em into submission yet...

It hit 104F here today. We spent the day in the pool and then went to Arby's. No pictures. Amanda and the kids were here by 9 am, Madison arrived at 7:15 am so she was waiting for them. We made Makayla's strawberry rhubarb pie and while it baked Bud and I pulled the garlic, sorted out six of the best heads, trimmed and cleaned it and got it ready for his fair entry.

I baked a pizza for lunch while the pie was in the oven, but we only got out of the pool long enough to check the oven and then get back outside, my kitchen was about 120F I think!

Another 100+ degree day tomorrow, then "down" in the 80s and 90s. Ugh.

Annie


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RE: What's For Dinner - #326

Thanks all for the welcome. I've decided I can't come to this forum when I'm hungry, there are just too many fantastic and delicious ideas to handle on an empty stomach. The meal suggestions are wonderful and the photography is inspiring.


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RE: What's For Dinner - #326

Welcome Jsutt and ditto what you just said. Way out of my league that's why I just graze only on the WFD threads.


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RE: What's For Dinner - #326

Annie, You really are the best Grandma. Over 100°F and you put the oven on to bake a pizza. And you hate pizza.

We are finally getting some summer weather. It got up into the low 80's today. Looks like we will have warm weather for at least the next few days.

Our dinner tonight was chicken in a sun-dried tomato and basil cream sauce.


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RE: What's For Dinner - #326

Moms, do you find yourself spending more time in the kitchen than just about any other part of the house? As you put together your masterpieces, don�t you think you should do it in style?

Now, you can! Show that you are queen of the kitchen with this colorful apron from Presto�s Pizza, for free! This apron comes with adjustable straps and is as fashionable as it is functional!

Here is a link that might be useful: special


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RE: What's For Dinner - #326

Spam in the middle of a thread?! That's going too far. Can it be deleted somehow?

Annie, I rarely bake in the summer due to the heat. We have air conditioning, but it's so expensive I hate to turn on the oven since it makes the ac crank so much harder. Although, looking at the price of store bought bread makes me want to pull out the yeast and flour again. I've been buying cereal and granola instead of making it myself for the same reason. I guess whether I pay for more ac or pay more at the store, it's going to cost me one way or the other. I've actually thought about baking the granola in the car.

As I keep harping on, please be very careful in the heat. staying in the pool is a good way to do that.

We had our Friday night junkfood night last night - grilled hot dogs, sauerkraut, and all the toppings, with chips on the side. No pics - it wasn't at all fancy, but the occasional junk food fare can be tasty.

Sally


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RE: What's For Dinner - #326

Ann T, I'm not as good as you think. The oven was already on for the pie that Makayla is taking for her fair entry so I figured sticking a pan of pizza in the same oven couldn't make the kitchen any hotter. I saw on the local news that some guy in Grand Rapids actually baked a pizza in the back window of his parked car at work, it took 2 1/2 hours, but his co-workers ate it and said it wasn't bad, LOL.

Besides, I didn't eat the pizza, I had Cream Nut peanut butter and homemade strawberry jam on some honey wheat bread that I took out of the freezer!

Right now it's "only" 82F and it's supposed to "cool down" into the high 80s and 90s next week. As it did in Minnesota, we've had several instances of roads buckling from the heat, it's been crazy hot.

Annie


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RE: What's For Dinner - #326

Annie.....the answer to the phillistines that want their beef brown all the way through is candle lit dinners..
I have convertes several people that way....when they can't see how red it is....they say things like....delicious steak...so tender....what kind of steak. I say just sirloin!!
After a couple of times like that I put the chandeliere on dim....then a little higher until the person (always a he) see that he is eating medium rare meat.


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RE: What's For Dinner - #326

Jerry I want to have a cookout at your house!! Great sounding menu. Welcome to the forum and thanks for posting!

I have definately been thinking about how to turn my car into an oven and make something practical. So far I am just cooking my sneakers that I left in there! And I burned some buns but they weren't the bread kind! :)


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RE: What's For Dinner - #326

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Tonight's dinner, a pretzel roll burger. It's been so hot that all I've been making are salads.
It finally cooled off today. Just in time to pick black raspberries.

Nancy


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RE: What's For Dinner - #326

Linda, my answer is to serve something else. If I know my guests do not like medium rare beef, I cook something else for dinner. Chicken, Pork, fish, etc.. lots of other choices.

Oh Nancy, that burger looks amazing. That bun. WOW!! I need to make your pretzel rolls.

Last night was pasta.

with grilled sausage.

And tonight was grilled prime rib.

All the vegetables (except the corn) were also done on the grill. Corn was steamed.


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RE: What's For Dinner - #326

Ann, your grilled sausage and pasta is calling me.

I think that I have finally fixed a problem with my computer. IE has been freezing up when I have a couple of tabs open. It started last winter and I was just hoping it would hang in there until Windows8 was ready, then I would get a new desktop.

I finally got smart and downloaded a new browser. OMG what a difference. No more freezing and all is so much easier. I may just upgrade to Win8 and forget about a new computer for awhile.
It's so much easier to post pictures now....

Dinner tonight, marinated flank steak with fried rice. We had a simple tossed salad also.

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Nancy


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RE: What's For Dinner - #326

Nancy, your meals look fantastic. I thought it was Ann posting the last one, because the steak was so rare! LOL
Is that really rice? It looks like broken noodles. I think it was Ruthanna, where I asked if her dinner was served on broken noodles. They look similar. (I must be wanting noodles!) :-)

Ann, your grilled veggies, pasta and sausage look amazing.


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RE:: What's For Dinner - #326

I had a large boneless, skinless chicken breast that I dipped in melted butter, garlic, dijon and worcestershire, then in bread crumbs and parmesan.

It baked alongside carrots, onions and potatoes. We halved the chickie.


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RE: What's For Dinner - #326

Those roasted veggies look soooooo good!

I'm still not used to coming to this thread, so I wasn't thinking about photos last night. But, we had pasta with 5 cheeses (gruyere, cheddar, Monterey Jack, parmesan, and blue) , garlic and olive oil, and a sautee of yellow squash, onions, and spinach. It was quick and easy and tasty, if not exactly diet food.

Sally


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RE: What's For Dinner - #326

Nancy, Glad you fixed your computer problems. Perfectly cooked flank steak.

Jasdip, I like the sound of that chicken breast. And roasted onions and potatoes are a favourite. Great carmelization on the onions.

Sally, five cheese pasta sounds delicious.

It finally warmed up here this past week. Not as hot as it has been in the east, but we actually made it into the 80's.

I roasted a small turkey on the grill early in the morning. I still wanted to be able to make gravy, so it was cooked in a pan over indirect heat.

Dinner was hot turkey sandwiches with homemade fries. Known as diner food at our house.

We had a salad for lunch yesterday - Hearts of Palm, Roasted Red Peppers and Avocado.

And last night's dinner, at Moe's request, was grilled hot dogs.


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RE: What's For Dinner - #326

Nice salad Ann!!

Another simple dinner last night, fried chicken with a simple homemade BBQ sauce and zucchini fritters. The zucchini was the first from my friend David's garden.

Skillet BBQ chicken and zucchini fritters

Tonight it will be BLT's and tuna pasta salad....I just finished making the salad :)

Nancy


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RE: What's For Dinner - #326

Jasdip, as Sally was saying, those veggies look really good.

Bizzo, great combination for the 4th.

Nancy, nice meals, simple and elegant.

Ann_t, perfect roasted turkey.

Jsutt, Yes, welcome. Fancy grilled veggies on nice skewers.

Westsider, thank you very much for your kind comments.

Ruthanna, you really have a wonderful way of salad making. Beautiful plate.

- - - - - - - - - - - - - - -

I was in the supermarket to pick up some pork shoulder. It�s on sale for $0.99 a lb. I got 20 lbs. London Boil was buy one get one free, so I got 3 lbs + 3 lbs. Pineapple was $0.99 each, I bought two. As I was walking past an isle, I noticed that Rice A Roni was also buy one get one free, and on the box it said "16% more, limited time". I have never understood the concept of mixing rice with pasta. To me it�s like mixing wine with beer. Well, what the heck, "San Francisco Treat", I got the Fried Rice.

Dcarch

Sous Vide Pork Shoulder Pulled Pork on Rice A Roni Fried Rice and Golden Beets.

Sous Vide London Boil on Grilled Pineapple.


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RE: What's For Dinner - #326

Dc - your meal looks delicious and the presentation looks incredible as usual. What is the green ingredient sprinkled over the beets? And do I see hosta flowers as a garnish?

I had a memorable meal of Rice a Roni when I was a flight attendant living in my first apartment in Dallas. My roomie had a cupboard full. I came home from a four day trip and had my first taste of the chicken flavored San Francisco treat. I have not eaten any since my airline days.

It's nice to see a "fast food" product can be incorporated into your wonderful presentation. It is not the first time RaR has been pictured here. This boxed food product looks great incorporated into the other items on the plate. How was the fried rice version BTW?

Teresa


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RE: What's For Dinner - #326

Oh my gosh DCarch! I would love any one of those meals.
Your presentation has laser-sharp precision, with the square of Rice-A-Roni and the perfect strips of un-named green powder.

The steak looks delicious, as does the artfully carved grilled pineapple.
So....what did you do with 20 lbs of pork? You obviously have a chest freezer. I picture you living in a NY apt, and have no idea of the square footage. But as we all know, miracle meals and dinner parties happen in small spaces.


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RE: What's For Dinner - #326

Thank you Teresa.

Yes, those are hosta blossoms. Not from China, grown here in the USA locally. :-)

The green sprinkles are powdered wasabi beans.

I actually enjoy "fast food" products once in a while. I have Spam pizza a couple of times a year. Not bad a t all.

I saw this on TV sometime ago; a reporter had frozen Swanson dinner served in a very up scale restaurant, and had the chef plated the dishes beautifully. All the diners enjoyed them.

I can�t tell completely what authentic Rice A Roni Fried Rice tastes like, because I doctored it up. Instead of sauteeing it in butter, I used EVOO and a few drops of sesame oil. Instead of water, I "simmered" it in chicken stock in the pressure cooker which gave it a much better texture. I used only half of the flavor package that came with it. Came out very good.

Thanks jasdip.

The pineapple was cut with the tool you see on the cutting board, which made it very easy. I find it very wasteful to cut pineapple the normal way, especially, as you know, the best part of a pineapple is right next to the skin.

20 lbs of pork is a lot of meat, but after the skin is removed (for crackling), fat removed, and bones removed, it becomes manageable. I have marinated the portion sized pieces, and they will be frozen soon. Cooking sous vide does not require the meat to be thawed. Very convenient.

dcarch


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RE: What's For Dinner - #326

Saturday morning I caught the tail end of an episode of "The Best Thing I Ever Made" and knew I had to try this recipe for "Pollo Ciudad with Pickled Tomato Salsa" by Pollo Ciudad with Pickled Tomato Salsa. The recipe says to serve on top of your favorite rice. For me, for this type of recipe, that's Caboodle's Resataurant-Style Mexican Rice.

I really enjoyed the meal. In particular I LOVED the salsa, and will find other uses for that. My wife seemed less enthused, but she ate the plate clean nonetheless.


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RE: What's For Dinner - #326

Some great looking meals.

FOAS, your dinner is really appealing.

Yesterday's dinner - Roasted Pork Tenderloin


planned around vegetables picked up at Sunday's farmers market.


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RE: What's For Dinner - #326

This is the most inspiring thread! I really enjoy the many great meal ideas and everyone's photography challenges me to up the game several notches. We're still playing with a new grill, so last Monday (been busy and internet was down or would have posted earlier) we tossed some potatoes, zucchini and green beans in a grill wok, grilled some marinaded some chicken breasts and served with Sally's quinoa mango salad. In anticipation of next week's trip to Portland, the evening's beverage was from a Portland microbrewery, a Widmer Brothers Dark Saison, a hoppy ale brewed with grapefruit (lightly tart, but not bitter as you might expect.)


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RE: What's For Dinner - #326

That dinner was delicious, DH.

Dcarch, I see two tools on the serving board with the pineapple. I really like your cute bunny faced peeler.

Ann, those veggies look wonderful.

FOAS, your dish looks great. I'm not surprised your wife licked her plate clean.

Sally


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RE: What's For Dinner - #326

Jsutt, I love grilled vegetables. Great photo.

We had Mexican todays in a row. Monday night was tacos with pork carnitas and homemade corn tortillas. Last night we had a favourite - Seven Layer Dip with Refried Black Beans, Pork, cheese, sour cream, guacamole, Salsa and black olives. Fried Flour tortillas.


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RE: What's For Dinner - #326

Arriba!!!!


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RE: What's For Dinner - #326

Dcarch, those golden beets are beautiful.

Ann, I like your before and after pix.

Westsider, yes, those are canned potato stix on the steak salad. They gave it some crunchiness.

Jasdip, these are the noodles I use. They're the same size as the Rice-a-Roni ones so no breaking needed and usually 3 packs for $1.

LaModerna

Not too much exciting cooking going on in our household other than fish and vegetables. We went fishing last week and came home with two coolers of rockfish. I froze most of them but did turn the oven to cook a few whole ones for a fish dinner for friends and a pot of broth from the remains of the ones I filleted.

Lots of fresh tomatoes right now so pork cacciatore over penne one night.

Cacciatore-1

Summer lamb and rice to reheat in the microwave on a hot night.

LambRice

Last night, we had slit corn soup and langostino salad sandwiches.

CornSoup


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RE: What's For Dinner - #326

It is chilly here tonight. A bowl of Ruthanna's corn soup would be perfect.

I made Moe a Caprese Salad tonight.


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RE: What's For Dinner - #326

We're not cool here (supposed to be 101 today), but my mouth is watering for Ruthanna's soup and sandwich...looks wonderful!!


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RE: What's For Dinner - #326

Ann, can you tell me how you fry your tortillas? Do you pan fry them? Deep fry?

Ruthanna, your soup does look good!

Sally


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RE: What's For Dinner - #326

Sally, I use enough oil so that the chips float. So I guess you would call it deep frying.

Dinner with our neighbours last night.

I grilled Beef Tenderloin Kabobs

served with rice, steamed green beans and sauteed cherry tomatoes.

Dessert - fresh local berries served with Creme Fraiche.


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RE: What's For Dinner - #326

Ruthanna, those little noodles would come in handy. Thanks for showing it to me.

Anne, wow. I love Moe's Caprese salad, and those kabobs!

Tabbouleh has always intrigued me, but I don't like barley, so I made Quinoa Tabbouleh. Used cut-up tomatoes, cucumber, finely diced carrots, minced lovage and chives from my little garden and feta.

Grilled chicken to go with it, and warm pita bread. It's a keeper!


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RE: What's For Dinner - #326

Thanks, Ann. Your food always looks so good!

Jasdip, your Quinoa Tabbouleh looks and sounds good, too. I'll have to try that. I've had a hard time finding quinoa lately, and when I have it's been very high. I did find some at a little chain store called Sprouts, that was "only" $6.99/pound. which was way cheaper than I've seen it elsewhere.

Sally


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RE: What's For Dinner - #326

Thanks Sally.

I have an unopened, four pound bag of Quinoa in the cupboard. Purchased it a few months ago and haven't got a round to trying it. I like the idea of your Quinoa Tabbouleh Jasdip.

We had dinner with Barb and Clif again last night.

Barb made dessert. Lovely little chocolate tarts topped with tiny little raspberries picked from their garden.


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RE: What's For Dinner - #326

Thanks Sally and Ann.
Quinoa is expensive, usually around $5/lb., even at the bulk stores. I always buy it at Costco, where I can get a 4 lb bag for $10.


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RE: What's For Dinner - #326

Summer seems to be staying on the east side of the Rockies. Here on the west coast we are having another cool summer. Dinner was a favourite autumn/winter meal.


Short Ribs


Braised and served over creamy polenta with rapini.


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RE: What's For Dinner - #326

We made an impromptu trip 2 hours north of us today. On the way back we stopped at a farm stand and bought some goodies. It cost more than I wanted to pay, but the veggies were really fresh.

The corn was $3 for 6 cobs, the girl gave me 7. I bought a basket of small red and white potatoes, a quart of green and yellow beans, 2 cloves of garlic for $1 each and some tomatoes. My exciting find was the basil!!! There was a bushel basket full of the tallest basil I've ever seen, and they had roots. A 'clump' was for sale for $2. The car smelled heavenly all the way home. :) Soon as I got in I cut off some leaves and ran outside to plant it in my little garden. If it takes, it'll be the cheapest basil I've ever had.


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RE:: What's For Dinner - #326

So to get to the dinner part. I tried a new recipe today. A sauce made with barbecue sauce, soy sauce, maple syrup, or honey, red wine vinegar, dijon, garlic and spices. Baked over chicken breasts. Roasted some potatoes and had some of the sweet corn. I micro'ed it in the husk, and it was perfect.


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RE: What's For Dinner - #326

I'm still struggling with that bone graft in my jaw and so everything that I can't chew (like steak) looks especially delicious.

We've been eating, I had chicken and dumplings a couple of nights ago and Makayla has been spending the week with me because I've been driving her to ballet camp at the Grand Rapids Ballet. Her final class was Friday, so we're at Elery's now. She watched America's Test Kitchen and promptly announced that she would make Chicken Cordon Bleu. Fine with me.

So, Black Forest ham slices wrapped around grated swiss and stuffed into a slit chicken breast, then breaded with a mixture of bread crumbs, butter and Ritz crackers. Very god, with mashed potatoes and green beans. I cut chicken into tiny little bites and managed to chew enough to make her happy, LOL.

I forgot my camera, though.....

Annie


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RE: What's For Dinner - #326

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Salad: red lettuce, nectarines (carmelized), blueberries, blue cheese, almonds (salted and pan-fried in oil).

Dressing: cooked and pur�ed plums, whisked into standard vinaigrette.


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RE: What's For Dinner - #326

Black sticky rice (forbidden rice) and smoked salmon.

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Salad in progress (it was prettiest before being dressed), this is peaches, tomatoes, limes, lime zest, onions, and I forget.

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After chicken, grated asagio, and dressing were added

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SWMBO disliked the salad (vetoes limes in future) and the fish-rice (where's the tartar sauce). Oh well, can't win them all.


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RE: What's For Dinner - #326

I have a memory from one of my trips to Germany as a child (back in the late 70's) driving past corn fields and asking, "You have corn here - why do you make such a big fuss over it when you come to visit us?!" My aunt explained that what they grew there was for agriculture feed, quite unlike what we have in the states. I have no idea what the state of corn is in Europe these days, but I can tell you that to this day when we get visitors in the summer, corn on the cob is on the menu.

Maybe it's not "authentic" to pair Jaegerschitzel with corn on the cob, but I suspect my relatives would approve. This meal was blend of the recipes on the recently-revived Jaegerschnitzel thread. DW said, "No offense, but this tasted a lot better than it looked." I guess that's a compliment?

Photo & Video Sharing by SmugMug


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RE: What's For Dinner - #326

FOAS, as far as I'm concerned, corn goes with almost anything. Your dinner looks great. Corn is on the menu here quite often right now too.


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RE: What's For Dinner - #326

Our German friends always shudder when we have corn on the table. It may not be authentic, but your Jaegerschnitzel appears to be. Johnliu, your salads look amazing. Those onions look so dramatic.


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