And another new (for me) recipe from the folks at Food & Wine magazine: Chicken Francese. Plus steamed asparagus and roasted potatoes. Next time I won’t bother with the caramelized lemon slices; those didn’t add anything IMO.
Sounds (and looks) delicious! I might just make this tonight.
Hail Caesar! Tonight will be Caesar salad, followed by a chicken Caesar wrap, with Caesar salad dressing for dipping, with roasted red pepper and smoked Gouda cheese soup from the local deli. Surprisingly, no Caesars to drink to round out a truly Roman Caesarian evening, despite my known proclivities for such, because I’m out of Caesar mix! I’ll have to make do with vodka martinis.
I don’t normally plan on ethnically matched dishes, but by coincidence this will be Greek night – Greek salad with red onion and black olives, cherry tomatoes, cucumber, and feta cheese, with feta cheese dressing. Then chicken souvlaki with tzatziki sauce and fried rice.
I read somewhere that Greek salad is conventionally made without lettuce, but this variety has lots of romaine lettuce and I’m fine with that.
As always, I’m putting away the roast potatoes that come with it – they’re delicious for breakfast crisped in the air fryer with two eggs sunny side up, cool sliced tomato, and breakfast sausages.
A burger cooked rare and a small Caesar salad.
We went out last night to celebrate a friend’s birthday to a local place we have never been to… a restaurant attached to (though, I believe, independently operated) a nearby hotel. The draw? They have been marketing their salad bar heavily over the last year. We are suckers for a salad bar- though the era of salad bars came and went decades ago, they’re a nice bit of nostalgia, and offer a lot of variety that we don’t do with salad at home.
This was… fine. But we expected it to be fine, so fine is good. 
The advertised “bacon bits” were actual bacon, so that was an unexpected treat. I’m also a sucker for a hardboiled egg, cottage cheese, and creamy dressings. My salad bar meals are not what I would call “healthy”… more like low carb but high fat/protein/fiber.
This also came with soup, and I was surprised with a really excellent clam chowder.
That sounds lovely, especially since I love a good clam chowder. I remember back in the day when The Keg Steakhouse, then known as the Keg’n’Cleaver, had quite an elaborate salad bar as one of their signature features. The salad bar was discontinued decades ago as part of the enshittification of everything, though it’s still a very decent restaurant (mostly in Canada, though with a very few US locations) although getting quite pricey, unless you’re pretty casual about $150 for a dinner for two at what used to be an unpretentious steak and burger place.
On Friday we usually do takeout. Pho, burgers, or shwarma. But it’s passover, so no bread, no noodles.
I think the burger place does a burger wrapped in lettuce instead of buns…
Ham sandwich on toasted dark rye with Major Grey’s chutney and mustard. Surprisingly good.
This thread got me craving nachos yesterday. So I made nachos. Far from the first time the SDMB has inspired my dinner plans, and surely not the last.
Had a little bit of frozen chorizo, so I did about a 3:1 ratio of ground beef to chorizo. Ancho chili powder, smoked paprika, cumin, cayenne, garlic powder, oregano, salt, diced bell pepper and onion. Pro tip for great nacho / taco meat flavor: add a little tomato paste toward the end of cooking and be sure to brown the tomato paste infused meat thoroughly.
Two cans of well-drained diced tomatoes, most of a bell pepper, a large jalapeño, half a red onion, a couple garlic cloves, juice of a big lime, oregano and salt in a blender just until mixed but still a bit chunky makes an excellent ‘garden fresh’ salsa.
Then just chips, meat, shredded cheddar (was what I had) heated until melty. Eaten with copious amounts of the salsa and a beer on the side 
A szechuan beef noodle bowl – szechuan beef over thin rice noodles, sprinkled with fresh green onion and a bit of soy sauce. Similar to the rice bowls I often get, but with noodles instead – and since I love szechuan and adore noodles, this will be yummy!
On my visit to the hot buffet on my last outing, there was some interesting fancy stuff like Shrimp Alfredo, but I love pasta so just picked up a bunch of penne in marinara sauce and threw in some nice sauteed mushrooms. It occurred to me later that I could have also added some meatballs which were right beside it, but, meh, we’ll go vegetarian tonight!
I’ll toss the penne and mushrooms in a bit of melted garlic butter and a squirt of pizza sauce for extra flavour, put it into a shallow pasta bowl, sprinkle liberally with Parmigiano Reggiano, and serve with garlic toast. Hey, I like garlic!
My sweetie made gochujang ribs this weekend, with milk bread rolls and fried green beans with shiitake mushrooms as a side. They are amazing. I ate them Saturday and tonight*. Tonight I had them as fancy little McRib sandwiches on the milk bread rolls. There’s still one small rack of ribs left. I hope to eat them tomorrow, but if my sweetie wants them when she gets home, I’ll just have a peanut butter sandwich or a corn dog. She was amazingly generous to make them for me in the first place.
* Last night I had band practice around dinner time, and one member suggested we have a pizza at practice. We had Zalat’s Pepperoni Masterclass. It was an excellent pizza. Wish there was one closer to my house.
The penne pasta in marinara sauce tossed in melted garlic butter with sauteed mushroom slices was wonderful – I must say the garlic butter was an inspired touch! I’m quite fond of the hot-food counter in that supermarket – the same one that makes their own pizza in a brick oven.
Tonight, fish & chips. I’ve learned that baking frozen breaded haddock longer than recommended produces a nicely crispy fish. I bake it for the average of the recommended times – 21 minutes – then I flip it and start the air fryer with 5-minute fries (which actually takes 6 minutes). When the fries are done, so is the fish, with a firm crispy crust.
Tonight was leftovers from yesterday’s dinner which was chicken sate with peanut sauce, and Pad Thai with tofu.
Aarggh – I meant to say “battered haddock”, not “breaded”. Bake anything breaded longer than recommended and you’re gonna burn it!
I am working every night this week after “actual” work (a musical theatre gig), and did not make the requisite preparations to keep my self fed economically. This weekend we were wrapped up in Passover events and food, and I didn’t shop for normal eating.
So, last night was a sub/sandwich at a favorite local spot. Since it was night 1 of show week, and because we’ve been keeping it kosher for pesach at home, I splurged a bit: large turkey and bacon sub with cheddar cheese, 1000 island dressing, lettuce, pickles, and green peppers. With an unsweetened ice tea and a large Rice Krispies treat.
Ghormeh sabzi with beef: Persian herb stew with dried lime and beef, over rice. It’s very good, but could use less oil.
Here in this part of the world (southern Ontario) weather has some influence on what we make for dinner. It’s not just about the feasibility of outdoor grilling, but also about the feasibility of open windows or sliding doors in relief of strong cooking smells.
Thus, the curry-like marinated chicken that I thought of having tonight to make Vindaloo chicken curry is hereby postponed to tomorrow when the weather will be much warmer.
Tonight will be humble but tasty comfort food that I’ve mentioned many times before but never get tired of it: Bush’s Homestyle beans with bacon and sauteed white onions and barbecue sauce simmered with pieces of jumbo all-beef hot dogs and air-fried shoestring fries.
Chicken curry will be tomorrow when I can ventilate the place before – and I say this with all respect as someone who loves curry – before the whole place permanently stinks like a Chettinad curry house!
After a week of planned meals we have a fridge full of leftovers and Mrs. Thumper wanted me to grill chicken breasts tonight. As much as I like playing with my new grill, I looked in the fridge and saw a slab of ham that we’re tired of using for sandwiches and soups. So I decided to pull one out of the old submarine cookbook and I’m making Hamsters for dinner!
My Bubblehead brethren will know immediately what I’m talking about, but for the uninitiated, Hamsters is what submariners call Chicken Cordon Bleu.