We have leftover taco meat…
Homemade lasagna.
Mashed potato, cheddar cheese and hamburger casserole with a liberal dose (or three) of A-1 Sauce, and a glass of ice water. Later, a dark-chocolate candy bar and a glass of cold milk.
Last night we had a rack of ribs from a local guy. I made coleslaw to go with it and my gf made strawberry rhubarb shortcake for dessert.
Wicked Weed Brewery’s Dr Dank Daily Haze to drink.
Medium-rare burger with blue cheese and grilled onion, and Caesar salad.
That’s kind of what I do (in a different order) with ramen noodles – add a mess of stuff that seems compatible. Spicy grilled jerk pork works well, or grilled or roast chicken of any kind, sliced fresh mushrooms, chopped red onion, maybe bell peppers, sometimes bean sprouts. Serve in a shallow pasta bowl with a sprinkling of soy sauce and a garnish of fresh green onions.
The beauty of this sort of ramen noodle is that it has the rich tastes and varied textures of something quite elaborate, yet it takes only minutes to prepare. It’s heavy in sodium so I don’t have it all that often, and usually just for lunch when I don’t have the makings of a good sammich.
We had roasted chicken breast, mashed sweet potatoes and corn on the cob along with a variety of locally bottled beers for the last meal before my friend and his family head back to California.
Grilled marinated salmon on a plank served with coleslaw and diced cauliflower veggie mix. Strawberry rhubarb shortcake for dessert.
We had chili dogs, with leftover baked beans and cole slaw from the BBQ ribs I made over the weekend. Dessert was a frozen strawberry/raspberry pie. So good!
Cold poached chicken, grapes and walnuts in a blue cheese sauce, with hot biscuits on the side and a glass of ice water. Later, some Girl Scout Thin Mint cookies with a glass of cold milk.
Rao’s chicken parm tonight. I hope it’s good - it was expensive! Homemade biscuits and fresh peaches to go with.
Last night was a disappointment. I got some nice tuna steaks from my sushi connection. I sliced and diced them into uniform cubes, my gf made ceviche marinade.
When we sat down to eat I nearly cried. She’d forgotten the jalapeño peppers, and there weren’t any nice avocados at the store. Damn, I wish I’d just made sashimi.
Tonight I’m doing Greens & Beans with greens from the garden. **
Grilled nectarines for dessert (I halve them, grill cut side down, then turn over and put some honey in the depression).
**Corey Harris’ Greens From The Garden playing for dinner music.
Tonight is chicken marinated in olive oil, lemon, garlic, and a tiny fraction of the shit-ton of dill in the garden, along with pasta and sauteed bell peppers and onions and the last couple of garlic scapes. Send dill recipes, stat! I think there will be some Georgian food in our near future to use up some of these fresh herbs.
The Spousal Unit had popcorn for dinner whilst I was out walking. I put some chicken breast tenderloins with a bit of Lowry’s into the toaster oven. Halfway through I added some frozen broccoli.
It was just me tonight and I gad some leftover mac and cheese so I fried up a couple eggs, warmed my Mac and had that. Bacon wrapped chicken breast is on the menu for tomorrow!
Last night I made Chicken Cutlets with Lemon Butter Garlic sauce. Divine! With homemade “Southern” green beans, i.e. cooked to death. And wild rice in a frozen pouch.
Tonight I’m making goulash.
My son is coming over for a few days so I shopped today for things I know he’ll like. On the menu for the next few days, in no particular order:
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Wolfpup’s famous homemade burgers on the grill, with fries
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Chicken souvlaki kabobs with tzatziki, rice, and Greek salad
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Chicken burritos, warmed in the oven and eaten like sandwich wraps
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Fish and chips, with tartar sauce and sprinkled with Cross&Blackwell malt vinegar
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Haagen-Dazs vanilla ice cream with strawberries and blueberries
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Fontina and Jarlsberg cheeses, and smoky garlic sausage, for snacks
Taco salad with ground beef, tomato sauce, shredded cheese, shredded lettuce and hot sauce, and a glass of ice water; later, some fresh raspberries from our garden, with vanilla ice cream
Barramundi, rubbed with olive oil, sprinkled with kosher salt and tarragon, and baked at 400ºF for 20 minutes; and green beans cooked in olive oil margarine. I also had the three broccoli florets from Mrs. L.A.'s leftover orange chicken. (She doesn’t care for broccoli.)
From the current (July/August) Cook’s Illustrated we made the Ultracreamy Spaghetti with Zucchini. It was excellent. The young zucchini is sliced very thin and cooked down in the spaghetti, then a ton of finely shredded Parmesan and provolone is gradually added/incorporated.
I grilled small salmon filets to serve with the pasta. Stewed rhubarb as a side. Chilled vodka to drink.