Tonight will be fish & chips, but with homemade fries. Beer-battered haddock in the oven with potato slices tossed in olive oil and garlic salt in the air fryer, then drizzled with malt vinegar and served with tartar sauce. The raw fries are currently sitting in water for a few hours as recommended prior to frying.
Yesterday was leftover tuna melt.
Tonight is roasted chicken.
Sloppy Joes on toasted and buttered Italian buns with Monterrey Jack pepper cheese. Corn chips. Ice-cold Coca-Cola.
You know: Health food for a 70-year-old man!
One of my favorite meats.
I didn’t feel like cooking tonight, so I just had a liverwurst sandwich with Miracle Whip and a glass of chocolate milk.
Stuffed onigiri. Homemade sushi rice sprinkled with a nice furikake, pushed into molds, filled with equally homemade teriyaki salmon (wild caught but previously frozen), and wrapped in nori. I’m making a super simple miso soup (broth, miso paste, scallions only) to go with.
I’ve just been craving onigiri recently, and it lends itself to leftovers for later in the week!
My kinda sandwich! What kind of bread?
Chicken wings and roasted potatoes, and some blackberries I just picked up at the store. On deck for tonight.
Hi Rebo! I just had it on honey wheat bread. Just liverwurst and Miracle Whip, nothing else. It sure was good and I’m going to have another one for lunch.
I am headed to the store after work. I’ll pick some up along with some onion rolls. I’ll be set for dinner tomorrow night! (Tonight is salmon with cheesy rice and steamed broccoli.)
Simple comfort food is in the offing! Tonight, a hot roast beef and cheese sub with Greek Acropolis salad. Tomorrow night, my favourite gently browned baked mac & cheese that just needs nuking, along with some local smoked garlic sausage (that happens to be very smoky!). Accompanied by vast quantities of the Cuban rum whose virtues I have extolled in other threads. 
I don’t agree with you about Miracle Whip, but your post did inspire me to pick up some herbed liverwurst today. It really does make a nice sandwich, and is also great on crackers – especially with halved garlic-stuffed olives!
Yesterday’s dinner was a tuna melt with sweet potato fries. Leftover tuna melt for lunch today with Thin Mints Girl Scout cookies. I wonder how many boxes I’d have to buy to last until next March…
Tonight’s dinner was jambalaya. It was very good. The store had big fat peeled frozen shrimp on sale, so the jambalaya is loaded with them and sausages.
Today my sweetie decided she wanted to make pineapple hand pies. They have wonderful, buttery, flaky crust and a filling that was just the right amount of sweet. I had two when they were still warm from the oven and called it dinner.
I’ve never heard of these! How is the filling made?
Well, it seems pretty easy:
The dough seems to be a bit more work, but damn it’s good. I’m going to have one with coffee (that I normally don’t drink, but it seems fitting with the flavor) tomorrow morning. Entire recipe here:
And my sweeties’ pies leaked a bit of the filling. Maybe think about adding more corn starch? I dunno, they are delicious either way.
Thanks! They sure sound intriguing!
NP at all, thank ATK!
And as delicious as that filling is, my brain immediately went to thinking about savory fillings for that crust. Green chile pork, barbecued brisket with sauce, red chili, hot Italian sausage and cheese all seem like they’d be delightful in that flaky deliciousness.
We have a small list of fast, “no thinking” weeknight dinners, and last night’s was off of that menu. Definitely less than 30 minutes to prep and cook our version of quesadillas for two:
4 Mission brand ‘burrito’ flour tortillas
1 block of cheddar (8oz, 4oz per quesadilla)
Jarred jalapenos
2-4 cloves of garlic
Cumin or chili spice blend
Salsa
Heat a small amount of olive oil in a heavy skillet- enough oil to lightly coat the pan, but not so much that the tortilla will be greasy. And, like any grilled cheese-type thing, the trick is finding the right temp so that the bread can get golden without burning, and the cheese is melted.
Prep:
grate the block of cheese
chop jalapenos and garlic
Cook:
Put a tortilla down on the oil. Use the tortilla itself to spread the oil around so the whole tortilla is in contact with oil. The oil helps it crisp, which helps with flipping it in the pan.
Top with 1/2 the grated cheddar, a sprinkle of spices, and chopped garlic and jalapenos. Put another tortilla on top.
When the bottom tortilla is crispy enough to stay rigid, flip the whole thing over with a spatula and cook on the other side.
Put it on a cutting surface, cut it into 8ths, and top to your liking with salsa, hot sauce, sour cream, or whatever.
Sometimes I’ll add beans, sautéed greens, or other things to the filling (last night I had some leftover smoked chicken that I chopped up and put in), but the basic version with cheese, garlic, and jalapenos is the baseline, and delicious.
Quesadillas!Super tasty way to use up leftovers.
Sunday I roasted a small chicken, and also roasted carrots and little potatoes. We ate about half the bird then wrapped it up.
Last night I chopped up some celery and sautéed it until almost tender. Added in leftover carrots, potatoes and lots of shredded chicken. Seasoned it well, added butter then poured in a box of chicken broth and let it simmer.
The leftover bird was stripped of its skin which I fried in a little oil until cracklin and served with the chunky soup.
Might’ve been the best cup of soup I ever made.
Tonight was chicken parm with some oven roasted potatoes. As I was making it I just wasn’t feeling it, but when we sat down to eat, I really enjoyed it. It’s been quite awhile since I’ve done chicken parm.