Yes please!
Tonight was carne guisada with tortillas and sliced apples for us.
Spaghetti with garlic bread, and iced tea.
No dessert.
Spiced cheese balls with marinara sauce, shrimp pasta in a light cream sauce, rum punch and an ice water. For afters, apple pie a la mode (the apples were baked not nearly long enough).
Ribeye steak sandwich with caramelized onions & gorgonzola on ciabatta with lemon horseradish aioli.
Sounds perfect! My problem is that I’ve been spoiled by keilbasa from the ethnic stores of Montreal, Canada’s culinary center. I have yet to find any here in Ontario with the amazing aroma of the real stuff. Fortunately, there’s a local outfit that makes smoked garlic sausage that is equally as aromatic and smoky, and that’s what I’m gonna use when I attempt to replicate your delicious-looking recipe! 
That looks awesome. What goes on the chicken other than chipotles in adobo?
Like I remember. Random stuff! Recaito, onion, garlic, adobo seasoning, sazon, olive oil, pepper, chili powder (made from grounded, dried chilis I have), pepper, paprika, cumin-- um-- other stuffs maybe? Hot sauce, I think I remember adding. . …
Puerto Rican stuffs!
Hm, I have all of that stuff save the recaito (I do have sofrito) … and I have some chicken I need to use up …
Tonight was pan fried pork chops in garlic/rosemary/thyme butter, with fingerling potatoes roasted in olive oil on the side.
Pro tip: I’ve gotten better results when, oddly, I cook everything separately, then toss together at the end (with the garlic, since it needs such a short time on heat) to meld the flavors. But I prefer to get the onions nicely browned, the bacon rendered low’n’slow, a bit higher heat on the sausage for a good sear, etc.
Then introduce everyone to each other back in the pan, add the garlic and, off heat, green onions.
I’ve tried cooking everything together the way it looks like you should and invariably something isn’t done properly.
Thanks for the pro tip! I had been planning on oven-roasting the potatoes first anyway, and sauteeing the onions separately because that’s how I’m used to doing them. I may also sautee some small cremini mushrooms and throw those in, too. The thing I like best about your dinner hash is that it contains all of my favourite ingredients!
Heated up some leftover pork roast, made some gravy to go along with it. Served that over a slice of bread. Roasted carrots, parsnips, and potatoes.
Genesse Cream Ale to drink.
The pot roast you knew personally?
Tonight was linguine with feta cheese, red onions sauteed in lemon infused olive oil and marjoram, a green salad and some nut bread.
Tomorrow is strip steak, spinach souffle, bread and fruit.
Vegetable burrito and leftover steak sandwich from yesterday.
The pot roast that he knew personally, and that knew him, liked him, and trusted him. 
Dinner tonight consists of snacking, namely:
Ramen noodles with chicken, mushrooms, and green onions
Toasted bacon & egg & tomato sandwich
Pork and vegetable dim sum, fried then steamed, with chili garlic and soy sauce
Leftover pork chops. rolls and potatoes.
Corn chowder that I whipped up with pantry and fridge ingredients. (Corn, potato, onion, celery, Canadian bacon, milk, cream, broth.) and lasagna (bolognese & bechamel) left over from last night.
God, I love soups so much. I really should make them more than one or two times a week. When I was growing up, pretty much every dinner started with a soup course.