My girl made something ive never had. She took left over stuffing from our first Thanksgiving dinner and formed it into a ball and then wrapped it in hamburger to form a stuffed meatball. Served with brown gravy and mashed taters. Yum-yum!
Tonight is going to be HEB brisket hot dogs with plenty of onions and mustard. I’m also making sourdough soft pretzels to snack on tonight. First rise is underway.
I know those plates, I still have one. We had them when I was a kid…actually I think some are still in my folk’s cupboard. Vaguely remembered story from before my birth is that those plates and bowls were a purchase on a grad student’s budget ca 1970.
Lately I’ve been shopping very locally, meaning mostly a supermarket just a few blocks from me. But I thought it was about time to visit a more upscale supermarket a bit out of town and give the car a good run on the highway, so I now have no end of goodies for dinner.
There’s a nice tuna salad sandwich and Forest Mushroom soup but I think I’ll save those for lunch tomorrow. I think dinner will be a roast beef sub to which I’ll add sauteed onion and mushrooms that I picked up from the buffet bar, and after nuking, slathered with Dijon mustard. If that’s not enough, a pepperoni pizza slice – there’s something magically addictive about their pizza crusts, and this slice was freshly just out of the oven. For later, there’s Chicken Souvlaki and Sweet and Sour chicken with rice.
Greek restaurant: saganaki cheese with pita bread, lamb gyro, and pistachio baklava.
Greek tonight here, too – the aforementioned grilled Chicken Souvlaki with Greek-style rice and tzatziki dip and Greek salad with feta dressing. It also comes with roast potatoes but that’s too much food. I always take the potatoes out and put them away to have with bacon & eggs for breakfast over the next couple of days, crisped in the air fryer.
Tonight is leftover lamb gyro (yesterday’s was Yuge!) with mixed sauteed vegetables.
Chicken piccata over linguini.
I braised a cabbage (chopped) with butter, salt, pepper, a subtle amount of caraway seeds, one onion, two carrots, and some veggie stock (better than bouillon), and then finished with some paprika and cider vinegar.
Dinner was a heaping portion of cabbage and a chopped hot Italian sausage over rice.
Sweet & sour chicken (with pineapple bits) and vegetable fried rice. Will likely be leftovers for lunch tomorrow. Vanilla ice cream bar for dessert.
Today I’m making slow cooker posole - my recipe is close to this one:
But I do it in a slow cooker, though I do brown the onion and pork in the skillet to add some extra flavor, add some lime directly to the brew, and of course, being a chile-head, add more and hotter chile options. 
This is going to be my easy to heat and reheat option for the rest of the week, for any time I’m too tired from T-Day prep (the wife wants to bring 3 dishes to Mother In Laws, but I’m helping with all of them), or just tired of default protein and starches after the holiday and leftovers.
I normally serve with warm flour tortillas and top with cotija, and now that the sub-freezing overnight temperatures are the norm, it’s a nice meal or side when you’re tired and want something warm and substantial.
There’s been a taqueria in the process of setting itself up around the corner from me for some time. It has been waiting for permits, etc. for a bit more than a year, but now they’re finally open. I had them for the first time today. Totally worth the wait. Good trompo tacos with both grilled and fresh onions, and three tasty salsas to top them with. I’ll be going back regularly.
I’m still waiting for taco trucks on every corner like we were promised!
Tonight will be beef shepherd’s pie.
Yep, yet another time shifty politicians promised something they were never going to deliver on. But hey, now I have two very nice taquerias on that corner, I don’t even have to cross the street!
Buffalo chicken rice bowl, with two kinds of cheese, cherry tomatoes, green onions, red onions, and other good stuff. Recipes I’ve seen often suggest drizzling it with a yogurt ranch dressing, but it’s so Mexican-like that I find chunky salsa works well.
Going to the supermarket yesterday that makes great subs, I had a special hankering for the smoked turkey sub. Alas, they were cleaned out of most subs by the time I got there, so in desperation I picked up an assorted 3-pack of turkey, roast beef, and ham. No problem for me as I love sandwiches. Half of the 3-pack is already consumed!
But tonight will feature tempura-style breaded torpedo shrimp, which carries a Health Canada warning that it’s high in both saturated fat and sodium, so it should be really yummy! For dipping, seafood sauce made with ketchup and “The Keg” brand super hot horseradish. The shrimp comes with its own packet of seafood sauce but to hell with that!
This would be great as an appetizer, but it’s one of those things that I’m sure cannot survive re-heating, so I’m making an entire meal out of it. The attached pic is neither mine nor even the same (President’s Choice) brand, but gives you the idea of torpedo shrimp.
Mmmm, turkey sandwich on toasted Italian bread with mustard. Whiskey, beer, and a hockey game for dessert.
A hockey game is always a terrific dessert, and even better with an ice cream sandwich!
When I was at the supermarket last week I meant to pick up more of the wood-oven baked frozen pizza with pepperoni, mushroom, and green pepper, but alas, that’s a popular variety and they were out. I love the slightly smoky taste. They have since restocked and I now have a freezer full, at the time I got a goat cheese with roasted garlic and arugula type, to which I added some chopped onion and extra pizza sauce. But that was for lunch, with half left over for lunch tomorrow.
But for dinner – forgive the repetition, but I truly am a creature of habit. I am thawing out chorizo sausages and once again making sausages a la Wolfpup with onion and pizza sauce to have with mac & cheese. While I’m on a roll and the oven is hot, I’ll also bake a pack of breakfast sausage. Once cooked, they freeze nicely, separated with plastic wrap. They’re not only great for breakfast (two of them microwave in abiiut 60 seconds) but make a nice snack wrapped in a mini slice of pita bread with a little dab of Dijon mustard!
Breakfast for dinner. French toast with crème Anglaise and fresh mixed berries.