Grilled salmon and coleslaw.
Mixed nuts and candied pineapple. Wasn’t that hungry.
Sunday I made a meatloaf that for some reason fell apart, but it tasted really good! So tonight I will make a shepherd’s (cottage?) pie with it. I really don’t know what I did wrong with the meatloaf. I’m sure I added eggs, and breadcrumbs. Maybe too much liquid? (Ketchup, A-1 sauce, and Worcestershire.) But it held together like normal when I formed it into a loaf and put it in the pan. Not a loaf pan - a 9 x 13 baking pan. Hmm.
Ceviche! Some very nice tuna, onions, peppers, lime juice, cilantro, garlic, ginger, plus secret stuff. Served on arugula/rice bed.
Served with mead of all things. A pairing either genius or pathetic, you be the judge.
Surf 'n Turf 'n Butter Parm Orzo.
Wowza!
It looks so pretty but was, with a bit of prep, fast and easy to make.
Oh good Lord does that look good.
Found some boneless skinless chicken thigh/legs for $1.29/lb, so I’m excited to be cooking up some chicken paprikash right now with some lovely Hungarian paprika my brother bought me for Christmas that is as quality a Hungarian paprika I’ve been able to find in the States. Normally I use skin-on, bone-in, but I wanted something a little more kid friendly.
Made with the usual galuska aka spätzle. Or as my 8-year-old calls it: “my favorite noodles.” She’d eat that every day if I made it for her. One day I think I’ll have to make a giant tub of them and freeze them in portions for her.
Stopped by the local family-owned Mexican drive-thru on the way home from work. Combo #5 - 2 cheese enchiladas, beans & rice. Hit the spot.
Biggirl, I just finished dinner, but I want yours!!
Lovely plating @Biggirl very nicely done.
This was supposed to be dinner after work last night, but the slow cooker apparently had technical difficulties so this cooked overnight for lunch today:
That looks like it smells delicious. Like, I can actually smell it through my computer.
Just boring spaghetti for me, but with a marvelous marinara sauce. I’m doing a big batch of stir-fried mushrooms in garlic butter right now in advance. Haven’t done the advance thing before but I figure it will make dinner prep easier since I’m not doing anything else right now; they can be refrigerated and then re-heated.
Tonight-- ate only half the shrimp I marinated for the Surf 'n Turf, so gonna make Aglio e Olio and pour sautéed shrimp over that.
Sad news. Planned to make a rich ramen bowl broth in my trusty, old (really old) Crock-Pot. Regular chicken stock ingredients with meaty neck and bag innards (except the liver cuz yuck) and a few deveined but unshelled shrimp thrown in. Put it on low last night, went to stir it this morning and. . . cold. Me and hubby tried everything to revive the ole pot but she’s done for. Broken pot, ruined broth. New broth slowly simmering on the stove.
Biggirl, I feel for you. The new crockpots cook much hotter than my old standby. I’ve often had to do an oven braise.
A mix of rotisserie chicken and buffalo chicken wings tonight with peas for my husband and asparagus for me. Blackberries and biscuits on the side.
A salad consisting of whatever was in the fridge. I grilled, then shredded, a chicken breast, put that on a bed of arugula and Romain. Topped that with some sliced beets, olives, a diced apple, etc.
Genesse Cream Ale to drink.
Looked at Insta-pots and I think I may come into the new age. I can do all kinds of things in it and get rid of a lot of my old appliances. Like my rice cooker that likes to spirt starchy water all over the place and an air fryer that I’m dying to try. Plus not only slow cooking but also pressure cooking.
I’ll be sad if the low isn’t leave-on-all-night-for-stoke low, though.
Nope, sadly. I did that, but slow cooking in an Insta-Pot is more of a suggestion. Do some research on that, I couldn’t make it work at all. Air fryer is very cool, esp. if it’s hot where you live and you’d rather stick a needle in your eye than turn on your oven in summer, but I couldn’t get my results on slow cooking.
This is probably more than you want to spend, but the Brod and Taylor proofing oven can be used as a slow cooker, and you can set a specific temperature up to 195F, so it can be used low and slow:
I have one of these and use it all the time to make yogurt and to proof bread. It folds flat when you aren’t using it.
I feel your pain about losing the old slow cooker - I have one that’s at least 30 years old that allows you to set a temperature; I don’t know why the newer ones don’t do that.