blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,936
homemade veggie burger with all the fixing. Tomato, lettuce, dill pickle slices, ketchup, mustard, on WW bread. Cantaloupe
What are you having?
What are you having?
Saturday, July 13th, '24 Dinner?
- Thread starter blissful
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Kathleen
Cupcake
Charcuterie platters. For supper, we ordered from Asian Taste II. 
Rocklobster's Pork Tenderloin an oldy but sounds great and I've still never made it.
So today/evening I've chopped/prepped everything - but nnow, after having watered the gardens - I just sitting here staring at this screen. Still have to go and close up the "girls" as they hadn't gone in yet when I finished the back gardens. I was sort of hoping, but these ladies are nothing like what I'm used to.
At any rate, looks like Rock's Tenderloin wil have to be for tomorrow's breakfast, lunch or dinner.
So today/evening I've chopped/prepped everything - but nnow, after having watered the gardens - I just sitting here staring at this screen. Still have to go and close up the "girls" as they hadn't gone in yet when I finished the back gardens. I was sort of hoping, but these ladies are nothing like what I'm used to.
At any rate, looks like Rock's Tenderloin wil have to be for tomorrow's breakfast, lunch or dinner.
pepperhead212
Master Chef
Today, getting ready for this heat coming again, I made a batch of that favorite pasta salad of mine. This time I cooked some soaked white beans and some whole oats to add to it, instead of just pasta, and cooked that in the slow cooker mode of the Instant Pot, and drained those, and set aside, while preparing everything else. The shells are just the right size for this, holding a bunch of the tomatoes, and other things in them. I just shook most of the water out of them, until not much was dripping from the colander, then dumped the hot pasta on the rest of the salad, and mixed it up.
A little more than 3 lbs of tomatoes, cut up for the pasta salad. by pepperhead212, on Flickr
Almost 2 cups of basil leaves, to cut up for the paste salad, along with some capers, anchovies, olives, and garlic scapes. by pepperhead212, on Flickr
Finished salad, with some white beans and whole oats, added to the pound of pasta, with all those seasonings. by pepperhead212, on Flickr
A little more than 3 lbs of tomatoes, cut up for the pasta salad. by pepperhead212, on FlickrAlmost 2 cups of basil leaves, to cut up for the paste salad, along with some capers, anchovies, olives, and garlic scapes. by pepperhead212, on FlickrFinished salad, with some white beans and whole oats, added to the pound of pasta, with all those seasonings. by pepperhead212, on Flickr
So, whacha munchin on instead?
I had leftovers. I finally finished off the Danish potato salad. I finished off yesterday's crème fraiche and mustard chicken, and had some freshly sautéed mushrooms. I'm stuffed. Just so you all know, that chicken reheated beautifully.
cjmmytunes
Head Chef
Chicken salad & crackers, and a fresh ripe peach for dessert.
Peeled a hard boiled egg. Pinch of salt.
Well, it's protein, it tastes good, and I guess it was ready to eat.
Update on the chicken wings.
Taste: 10/10 the homemade rub and the Stubb's sauce were perfect.
Skin: 5/10. Not rubbery, but not crispy and a little tough. I know what I did wrong, and won't do it again, and I still ate almost all of them.
Bottom line, it was a tasty dinner, but I can do better on that chicken skin.
CD
Taste: 10/10 the homemade rub and the Stubb's sauce were perfect.
Skin: 5/10. Not rubbery, but not crispy and a little tough. I know what I did wrong, and won't do it again, and I still ate almost all of them.
Bottom line, it was a tasty dinner, but I can do better on that chicken skin.
CD
I really like this idea. Please tell me about the two sauces I see on that plate.
Linda0818
Head Chef
Yeah, good idea medtran, I like it too.
This is my quick go to recipe for Cocktail sauce is:
- 1/2 cup ketchup
- 2 tbsp horseradish (more or less to taste)
- 1 tbsp lemon juice
- 1 tsp hot sauce
- 1 tsp Worcestershire sauce
LOL, and taxy, I think store bought 1000 Island is pretty much the same everywhere. But I never would have thought to include in with a plate like this - I like it!
The 1000 island is from Kraft. Craig used purchased Marie's Ranch dressing for his vegetables. I've been known to use celery and carrot sticks with dressing for a snack, sometimes mushrooms and lightly steamed broccoli, using salad dressing for a dip.
Our cocktail sauce for shrimp is
About 1/3 cup ketchup
3-4 Tbsp prepared horseradish
Juice of half a lime more or less
1/2 to 1 Tbsp Worchestershire
Honestly, I eyeball everything so I'm guessing on amounts. The amount of ketchup is probably what I started with, but the rest is a guess because I make the mix first, then taste and adjust, generally adding a little more of the last 3 until I get the taste I want.
OP
OP
blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,936
you've reminded me that we can make a pineapple, onion, and roasted pepper pizza! i have home canned pineapple and home canned red roasted peppers too......so!
We've been without a vehicle going on 8 or 9 days, with another week ahead of us-transmission rebuild, and only grocery shopping if we take advantage of the neighbors offers of help. We picked up melons, mandarins, bananas, tomatoes already. i think that will get us through until our vehicle is fixed.
dang! wish I was your neighbour offering you car rides! 'cause I just know you're gonna give them something scrumptious from your kitchen!
Had to look that up... Of course I did! is there any other way to add salt?
Just found out you can't add a quote when you go back and edit a post,
I usually dislike making 2 posts at the same time.
