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What's For Dinner

cubby said:
All of that sounds so much better than dumb ol quesadillas, Chili's and Zaxby's are the only nice-ish restaurants around here and I don't like Zaxby's. It sucks to live in such a small town and the next biggest towns are at least 35 miles away. Hell I wish we had a Krystal or Wendy's! :(
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I'm here!! And yes, Krystal is my real name!

I made BBQ ribs with Sweet Baby Rays.
 
cubby said:
All of that sounds so much better than dumb ol quesadillas, Chili's and Zaxby's are the only nice-ish restaurants around here and I don't like Zaxby's. It sucks to live in such a small town and the next biggest towns are at least 35 miles away. Hell I wish we had a Krystal or Wendy's! :(
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I kinda sorta like their Zalads, the new one is halfway decent. The only thing that I really like from them is their shakes. I can destroy one of those LOL, then take and insulin shot after. :rolleyes:
 
cubby said:
I just wish we had a decent steak, seafood place. We have BK, McD, Taco Bell, KFC, Chili's, Zaxby's, Subway, LaFiesta (Mexican), and several Chinese places, and the rest of them are the kind of places that you feel you might be taking your stomach in your hands to eat from there, or they are in the far back corner of the strip mall(we only have one), and it's too small for Mr. Cubby, who doesn't like crowds. The nearest decent steak place is on the far side of Macon, about 65 miles away, Outback. I guess I'm hungry, he needs to hurry up and bring it on home!
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This reminds me of yesterday's dinner of RIb Eye... here in Canada it was considered AAA but I believe in the States the grade is called prime; whatever, it's the highest grade available. They had it on sale at the grocery store and at another place that has ahh... what would I call it? Family-farmed? Non-factory farmed? Beef whose origins I am more easily able to distinguish?

I wanted to do a comparison... for the record. The grocery store beef did not win. It was good. I mean, come on... it's a high-end ribeye *drool* but the cow I suspect was happier in life definitely made a better steak both in taste and texture.(Also for the record; I made it a blind taste test on others...)

Tomorrow is slow cooked Boneless Blade roast, which is also better from the assumably happier cow. *yum*
 
They had it on sale at the grocery store and at another place that has ahh... what would I call it? Family-farmed? Non-factory farmed? Beef whose origins I am more easily able to distinguish?
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Hmm. Free-range; Boutique farm; grass fed/grain fed; organic; local harvest . . .
 
@DevilDoll, I feel ya on the insulin shots, I don't like the chicken, it just tastes sweet to me (so does Chic Filet), so I haven't tried anything else there, I keep thinking I want the Zalad and then I forget, cause I don't like the CHICKEN! LOL Everything these days either tastes sweet or salty, when it shouldn't. I guess I'm just hot and whiny today.
 
@cubby I usually get it without the chicken (I know, I know what's the point). That's because I am psychotic about biting into a gross piece of chicken. If I don't clean it and cook it myself I won't eat it. I hear ya on the hot and whiny, we had friggin' sunshowers all day so it was nice and humid.
 
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Ate dinner early out on the picnic table.
From right to left...
Roasted eggplant pizzaiolle, grilled portabella caps on a bed of baby bok choy topped with black label Cambozola and 25 year old balsamic, roasted garlic, grilled steak, and fresh baguette.
 
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That looks delicious MorningStar! I usually keep everything simple as it's me and an almost 3 year old. But his favorite is when I take smoked sausage and cut into bite sized pieces and cook in butter and brown sugar. Sounds disgusting, but is delicious. Sweet and smoky.
 
Dutch Baby or German Pancake is a cross between a soufflé and an omelet - it is a light, airy pancake with sides. They also get puffed (this egg mixture billows up to unbelievable heights) and crispy around the edges while retaining a pancake-like tenderness in the middle. The sides of the pancake rise high above edges of the pan, creating a light, puffy crust with a tender, custard-like middle. This pancake is also know as Bismarck Pancake, Dutch Puff Pancake, and also David Eyre's Pancake.

GermanPancake2-done.jpg


The recipe I use is at the link below.

http://whatscookingamerica.net/Eggs/GermanPancake.htm
 
So not for dinner, but u make the night before and can heat up for a quick, easy, healthy, yummy breakfast.

6-8 eggs
The rest of the ingredients r to taste, or pick and choose.
(I make multiple types with different variations)
Cheddar cheese, chunked ham, crumbled sausage, crumbled bacon, crumbled turkey bacon, diced onion/tomato, salt and pepper to taste.

Preheat oven to 350.

Whisk eggs and chosen ingredients together. Spray a mini muffin tin with Pam.

Pour mixture into the tin. Bake for approx 10 min, until eggs puff just above the top (like an omelet would).
If u use a reg (large) muffin tin, same temp, but for approx 18 minutes.

Reheat in the a.m. on a paper towel and u have an easy delicious breakfast on the go!

Sorry for no exact measurements, this is my own wing-it type of recipe. But hubby loves his omelette on the go. ;)
 
Well, tonight, the kiddo is getting a crockpot of nummy Beef Strokin' Off (I don't put the sour cream and Burgundy in until it's finished & I turn the crock off & let it sit for about 10 min. Makes the sauce thicker and more savory/nummy, IMO), over plain, ol' bagged, curly, wide egg nOOdles w/a green salad, and mixed frozen red, green, and black seedless grapes (makes great "ice cubes" in juice drinks, flav. waters, etc., too!). Iiiiiii, on the other hand, am going on a..."date," later, kinda, sorta, omg, my stomach is in knots...lol. :nailbiting:Those of you who know what's up, wish me luck!!
 
gatekeeper said:
Well, tonight, the kiddo is getting a crockpot of nummy Beef Strokin' Off (I don't put the sour cream and Burgundy in until it's finished & I turn the crock off & let it sit for about 10 min. Makes the sauce thicker and more savory/nummy, IMO), over plain, ol' bagged, curly, wide egg nOOdles w/a green salad, and mixed frozen red, green, and black seedless grapes (makes great "ice cubes" in juice drinks, flav. waters, etc., too!). Iiiiiii, on the other hand, am going on a..."date," later, kinda, sorta, omg, my stomach is in knots...lol. :nailbiting:Those of you who know what's up, wish me luck!!
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I don't know whats up but I ad my first date in years last Tuesday so I will wish you as good a date as I had!!!
Falling in love is the best feeling EVER <3:);):happy:
 
Dutchgirl said:
I don't know whats up but I ad my first date in years last Tuesday so I will wish you as good a date as I had!!!
Falling in love is the best feeling EVER <3:);):happy:
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What a kind thing to say, thank you! I'll try to veer back on topic after this, but I'm very glad it went well for you! Those are some pretty happy smilies, lol. My date was with a coworker turned friend for the last four-ish yrs. *Great* person, very compatible, but in my case, I told him at dinner last night I'm going to defer dating a little longer until my 17 y.o. son is off to school, and stabilized. I can't handle two "men" @ one time, lol?

How about yours? I can hear your toes tingling all the way over here! We'll get back on topic after your post. You can always PM me, too. O.K., spill the beans about your date, if you don't mind (the G-rated version is just fine). :)

ETA: I hope you have the same movie/tv rating system over there. I think you do, but if not, I just meant the "family friendly" version.
 
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gatekeeper said:
What a kind thing to say, thank you! I'll try to veer back on topic after this, but I'm very glad it went well for you! Those are some pretty happy smilies, lol. My date was with a coworker turned friend for the last four-ish yrs. *Great* person, very compatible, but in my case, I told him at dinner last night I'm going to defer dating a little longer until my 17 y.o. son is off to school, and stabilized. I can't handle two "men" @ one time, lol?

How about yours? I can hear your toes tingling all the way over here! We'll get back on topic after your post. You can always PM me, too. O.K., spill the beans about your date, if you don't mind (the G-rated version is just fine). :)

ETA: I hope you have the same movie/tv rating system over there. I think you do, but if not, I just meant the "family friendly" version.
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Thanks for asking. We met online a few weeks ago, started texting, he asked me to go out.
that was last Tuesday. He's a wonderfully kind father of two. They stayed with him after the divorce. He´s been alone for 9 years, I´ve been raising my daughter alone for 14 years hahaha. So we both crave the closeness that comes with a relationship. My kid is now 22 and it´s time for mommy to have a personal life.

Long story short....(too late) today we decided to be a couple.... which means I have a boyfriend :)
I know I´m jumping into things but I trust my gut and this is a great guy:happy::happy::happy:
 
It's really simple, and you can vary it to you/your own family's taste. I also use one of the lgr. 4qt. oval crocks, so you can adjust for size if you need to.

2 1/2 - 3lbs chuck cut into chunks, or same weight pre-cut stew meat

1 lg. white onion, chopped
2 cans Camp. Condenced Golden Mushroom soup
1/2 c. Camp. Beef Consumme`
1/2 - 3/4 c. Burgundy or fav. dry red wine (Cab Sauv. also works well)
1pkg. dry brown gravy mix
1pint fresh mushrooms, sliced, or one jar button mushrooms, drained
8oz. cream cheese, room temp
8oz. sour cream
1 bunch green onions, blades chopped (opt.)

Place meat, onions, mushrooms into crock, toss w/gravy mix to lightly coat. Add mushroom soups, mix well and cook on low 8 hrs., or high 5 hrs. Meanwhile, mix cream cheese and sour cream til smooth & keep in fridge until meat has reduced & is tender. When finished, toss in green onions and turn off crock x 10 min. or until no longer boiling. Mix in consumme`/wine and sour cream/cream cheese mixture with wire whisk (ok to remove beef is easier). If it needs a bit of thickening, bring liquid to a boil & use a little flour paste/gravy base/cornstarch. To thin, use rest of consumme`. Salt & black pepper to taste. Slather on butter tossed egg noodles. Nummy! :)

Variation: If you really wanna give it body & stretch it a little, add a can of Camp. reg. Cr. Of Mushroom soup.

I don't always cheat with canned soups & pkg mixes, but this one comes out great with them, so se la vie!
 
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Here's a simple, yet pretty impressive favorite of mine: Tournedos Diana.

Ingredients:
4 beef tenderloin filets 1-1/2" thick
4 sliced tomatoes
4 large mushroom caps (portobellos work very well)

Sear the filets in a hot iron skillet, about 2 mins. each side. Sprinkle with some sea salt & white pepper to taste. Place filets in a baking dish, put a tomato slice & a mushroom cap one each filet. Cover with sauce, and bake at 400 degrees for 20-30 minutes.

Sauce: (you can prepare this slightly ahead, or during the main cooking phase)
2 tbs. butter (No substitutions, please)
1/2 cup sliced fresh white mushrooms
1 tbs. flour
1/4 cup red wine
1/4 tsp. Worcestershire sauce
1/4 tsp. sea salt (fine)
1/8 tsp. white pepper

Saute mushrooms in butter 5-8 mins. Stir in the flour, cook & stir until browned lightly.
Stir in the wine, Worcestershire sauce, salt, and the white pepper.
Add just enough water to make a medium thickness gravy. Simmer until thickened, stirring the whole time.
 
I chose this one because it really is pretty easy, and except for the mushrooms & tenderloins, most people already have the other ingredients in their kitchen already.
 
Fried cabbage last night mmmmmmm.

1 head of cabbage, I like to mix green and purple, kielbasa,1 yellow onion, salt, pepper, vegetable oil

Put about 1/4 cup oil in a frying pan and set to medium low, quarter and chop cabbage throw it in the pan, dice onion toss it in, chop up kielbasa and throw it in, salt and pepper to taste (I am always surprised and how much it takes to get the right flavor) Cook until cabbage is soft.

I always serve it with fried potatoes

6 large russet potatoes, 1/2 yellow onion, vegetable oil, salt, pepper.

1/4 cup oil medium heat, Thin slice potatoes, dice onion, salt and pepper to taste. once the potatoes start to soften a bit turn up the heat to medium high to brown.

I
 
I hate cooking. Everyone always wants something different and the kiddo's father is the world's pickiest eater. He won't ever say what he wants but whatever I cook he complains about. Now the kiddo is starting to do the same and I've had enough, so from now on it's eat what you're given or be hungry!

Tonight it's chicken in gravy over biscuits with fresh steamed carrots, cauliflower and green beans.
 
Aerysta said:
My husband would love that. He loves cabbage but I hadn't had it in much growing up so I don't cook it often. I make a stir fry dish with the pre-shredded cabbage but that's about it
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It kinda winds up like the cabbage in an eggroll, its one of my favorite dinners...not exactly good for you but sooo good lol
 
Benighted said:
He won't ever say what he wants but whatever I cook he complains about. Now the kiddo is starting to do the same and I've had enough, so from now on it's eat what you're given or be hungry!
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Getting dinner suggestions from others is like getting blood from a stone.

My 3 siblings and I the choice of dinner or a vegemite sandwich, but we were never picky kids.
 
So because i enjoy cooking like no other and this head of mine comes up with some of the best shit in the world, you guys get to reap all the benefits. I'll make it a point to post pics and recipes every time i make some fantastical. Here's what i made tonight:

IMG_20140924_183621_zpskva6uwgt.jpg


Not real sure what to call it but here's the recipe:

1 jar alfredo sauce (home made if you have time)
Half an onion, chopped
2 garlic cloves
5 pieces of bacon
Penne pasta (i used gluten free)
1 can zucchini packed in tomato sauce and basil

Cook bacon in skillet until crispy take it out and let drain on paper towels. Chop onion and garlic and add to the skillet w/ the bacon grease. Cook on med/ low heat until translucent. While that shit is making your house smell like a milliom bucks, start boiling your pasta with olive oil and salt. I just followed the directions on the fucking box, about 12 min. Once pasta is done, drain and set aside. Pour your alfredo sauce into a sauce pan and add the onions, DO NOT DRAIN THAT GREASE KIDS!! add it in that shit too. Pour in your can of zucchini and stir until incorporated. Chop the bacon and add it and then add your pasta. I let it all simmer for a couple more minutes on low and then cut the stove off cause it was hot as a bitch in there. Lol

Enjoy fuckers..
 
Cheesy chicken enchiladas

IMG_20140925_203558_zps2rkydpwn.jpg


3 large or 4 medium chicken breasts
1 pkg of at least 10 big tortillas (Normal Quesadilla size not jumbo not small)
1 can of green Chile enchilada sauce (Hatch was really good from Smith's)
1 small can of diced green chile's
3/4 cup of sour cream
1/2 teaspoon of cumin powder
small handful of chopped fresh cilantro
1 pound of Pepper Jack Cheese shredded
Directions
Cook and shred your chicken. Season them and boil until just cooked through. Shred with two forks and let cool. Put shredded chicken in large bowl and add 1/2 cup of enchiladas sauce (save the rest), small handful of cheese, 1/2 can of green chile's, 3/4 cup of sour cream, 1/2 tsp of cumin, a handful of chopped cilantro and salt and pepper to taste. Roll the chicken mixture into the tortillas and place in a greased casserole dish. Pour the remaining enchilada sauce on top and spread evenly. Bake for 30 minutes at 350 degrees and add the rest of the cheese on top for the last 5
 
Maybe some southern demon members can help me out. Cooling a big family dinner on Sunday and I am looking for an authentic southern biscuit recipe. New Yorker here who loves Southern food but have no experience cooking it. Any help is appreciated.
 
giantblue said:
Maybe some southern demon members can help me out. Cooling a big family dinner on Sunday and I am looking for an authentic southern biscuit recipe. New Yorker here who loves Southern food but have no experience cooking it. Any help is appreciated.
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I'm going to tag @Whisper, she has a super easy recipe.
 
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