Tonight is “Chickpea Jamboree Salad”: mixed greens in balsamic vinaigrette, topped with a mix of balsamic-dressed chickpeas, peperoncini, black olives, artichoke hearts, and sundried tomatoes, finished with mozzarella, frizzled pepperoni, and fresh basil.
Just finished getting a modified version of this:
In the pressure cooker. I used a pork loin (not tenderloin) seared and cut into thick chops along with a few other changes for my personal tastes (several serrano peppers among other things!). I saved some of the mojo to use as a dressing for a mixed green and sliced avocado salad as the side. Should be done in 45 minutes or so.
I feel like curry tonight, but alas, although I have the ingredients, the weather has turned colder and I can’t have windows and doors open to clear the house of the smell!
So tonight will be a suitable cold-weather dish: baked lasagna. Not homemade, but freshly made by a fine local supermarket with bolognese sauce and ricotta cheese.
I had the opposite happen. It had been warm here, it’s chilly now, but I planned a beef stew over the weekend and had the meat defrosted already. I should’ve checked the weather first, definitely a cooler weather dish.
Tonight was Chinese stir-fry. Was ok, but not nearly as good as the Chinese I had last Tuesday. Of course that was at Wazuzu (Wynn) in Las Vegas.
Tonight was a frozen breaded chicken breast stuffed with brie and chopped apple. It looked intriguing, so I got it try it out. It was delicious, but quite small. I have some pounded chicken breasts to make it from scratch next time. Oh, and a sourdough English muffin from a local bakery that was also delicious!
Tonight, simple comfort food – basically beans’n’fries. But the beans will be Bush’s Original with the addition of all the golden onions and tomato sauce from the last time I baked chorizo sausages, plus one and a half chorizo sausages with the casings removed so the flavours can blend with the beans, plus a bit of hickory smoke barbecue sauce, and fries from the air fryer.
Cantaloupe and an ice cream bar for dessert.
Last night was basic and low effort. I had a Trader Joe’s mandarin orange chicken bowl (tasty, though the rice had a strong flavor of frozen peas and carrots). It wasn’t quite enough, so I thawed a portion of home made chili (of the beef and bean variety) and had that as well.
We had meatloaf at my mommas tonight, good food and great memories.
Now that sounds perfectly lovely – perhaps the best of all possible dinners!
Last night I made dragon chicken with my wife (she used cauliflower and I used chicken thighs) similar to this one:
Though I went with larger pieces rather than strips. Severed with a homemade Thai-style cucumber salad and jasmine rice. Was quite tasty and the cooking was fast, but the prep is only suited to weekend or other vacation timing.
I made this tonight. Personally, I thought it was a bit on the salty side (I did use American parmesan inna can), but it was still good. The Spousal Unit liked it. I made roasted Brussels sprouts with Balsamic vinegar next to it.
I finally made Lee and Perrins Honey Dijon Chicken Skillet that had been posted here. It was so good and a major hit with my husband, daughter, and her boyfriend. I will make it again, and both my daughter and her boyfriend asked for the recipe.
I’m glad you liked the L&P Chicken. Something I’ve been doing recently is cutting the chicken tenderloins or boneless skinless chicken breasts after cooking them. I’ve also been making a whole pot of egg noodles to go with the chicken, and adding the chicken and sauce to the noodles so that all the sauce gets used up.
It’s been awhile since I made the Melt in Your Mouth Chicken. That one’s good, too.
FYI: Since this thread is from 2021, and thus irrelevant, I have it on mute. Just responded because I’d bookmarked a recipe.
Here’s where @ekedolphin posted about the recipe.
Tonight was Ethiopian. I got a mixed meat and vegetable platter. There’s enough food left over to last me for at least 3 lunches. We had intended to go to a Colombian restaurant down the street, but it’s small, and there was a very loud band playing, so we changed course.
Steak & mushroom meat pie with fries and – don’t laugh – turkey gravy! Reason being that I have a jar of a heavenly store-made turkey gravy with a deeply savoury flavour that can be used as a delicious general-purpose brown sauce. Once opened, it only keeps for a few days but I’m gonna freeze the rest in little single-serving plastic containers – that stuff is too precious to waste even a drop! It also makes a great dipping sauce for fries.
Tonight was a new fusion dish I created for myself, though I’m sure someone else in the world has done the same.
Saag Paneer Quesadilla!
I made a large batch of spinach saag Sunday, and have been using it as sides since. This option started with a pair of largish flour tortillas (local), lightly buttered on one side. One went into the skillet, and smeared with a thin coating of the spinach saag. Topped it with some shredded Monterey Jack (Tillamook, so not amazing but not garbage quality), topped with the last tortilla and lightly browned on both sides.
Result was quite nice. It probably wanted a bit more salt since I made the saag a lower-salt option, but the flavors worked pretty well together, and since I make my saag reasonably spicy (with serrano peppers), it was a good match.
Now in a perfect world, I would have paired it with a spicy or spicy-sweet Indian mint chutney, but I am out of the jarred stuff (which is silly pricy right now) and didn’t want to do a run to the store to make it from scratch.
Tonight, and not for the first time, I made Rotel Pasta Fiesta. It’s always a big hit.
Rotel Pasta Fiesta
A zesty and cheesy pasta dish that’s perfect for a crowd! Spicy Rotel tomatoes, ground beef, and a creamy cheese sauce come together for a comforting and flavor-packed meal.
INGREDIENTS
1 lb pasta (penne or rigatoni)
1 lb ground beef
1 can (10 oz) Rotel diced tomatoes and green chilies
1 can (15 oz) tomato sauce
1 cup shredded cheddar cheese
1 cup shredded Colby Jack cheese
1 cup milk
2 tbsp butter
2 tbsp all-purpose flour
1 tsp chili powder
1 tsp garlic powder
Salt and pepper to taste
STEPS
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Cook the pasta according to package instructions. Drain and set aside.
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In a skillet, cook the ground beef over medium heat until browned and crumbled. Drain excess fat.
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Add the Rotel tomatoes, tomato sauce, chili powder, garlic powder, salt, and pepper. Simmer for 5 minutes.
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In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cook until thickened, about 3-5 minutes.
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Remove from heat and stir in the cheddar and Monterey Jack cheeses until melted and smooth.
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Add the cooked pasta to the beef mixture and stir to combine. Pour the cheese sauce over the top and gently mix everything together.
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Serve hot and enjoy!
NOTES
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