Pot roast. It was tres num. I used a bit of white wine, a bit of red wine, a bit of beef stock, a can of French Onion soup, and a little leftover consomme for the liquid in the crock pot.
Awesome!!!
No quote button for missred?
Anyway, curious about your recipe for the gumbo…
Hebrew National hot dogs on a slice of toast with Stagg chili and Cheddar cheese on top.
Perhaps I’m not quotable. 
I don’t really use a recipe and it’s not that authentic, just something that’s easy to fix and tasty. I use what I have on hand, so it changes from batch to batch and measurements aren’t specific.
In general:
Chicken broth
Leftover rotisserie chicken (`1/2 lb boned)
Shell-on shrimp (~1/2 lb)
Frozen gumbo veggie mix (Kroger, it has okra, tomatoes, red bell pepper, onions and corn in it)
Sauteed onions (can’t have too many onions )
Tomato paste (it was what was tomato-y in the pantry, but it works well)
Garlic, sweet basil, oregano, cayenne pepper, black pepper and a little salt
Throw everything in a pot and leave it simmer until suppertime. Serve it over rice and, if you wish, a salad and bread.
I consider gumbo a form of soup, therefore, it tends to be made freehand.
Gumbo, eh?
I’m heading out to the store in a bit, and I think I’ll get the makings for jambalaya. I found Lagasse’s recipe. Someone commented that one should double the veg, so I’ll do that. I’ve taken a pound of Uli’s fresh Cajun andouille sausages out of the freezer to thaw. Roomie can’t eat them on their own (I like them just heated up, but they’re a little spicy for her) so jambalaya is a good way to use half of them.
I knew we were going to be in town all day today, which we were. I knew by the time we got home, I was going to be exhausted, which I am (going through some health issues right now); so before we left this morning, I seasoned a whole roasting chicken with salt, pepper and herbs and put it in the slow cooker. We’re also having some stuffing (out of a box), corn bread, gingered glazed carrots, and I’m going to use some of the copious drippings to make some gravy. When we were in Kroger getting groceries, there was a clearance bakery rack. They had a sliced cream cake, so I got some fresh strawberries. Soon, I will slice and begin macerating the strawberries, which I will serve on top of the cake for dessert. We don’t typically have dessert, but the cake was so inexpensive, and the berries looked nice and were on sale, that I decided to. 
Tonight is crab night! There’s a fundraiser all-you-can-eat crab dinner going on, and I cannot wait! I’ve prepared by eating some toast and craisins; I fully plan on eating until I’m sick >3 (Which hasn’t happened yet! I can hoark down more crab than…Crabby McCrabEater)
i recently tried a new recipe that’s already become a go-to dinner.
creamy coconut chicken with black bean and corn salad. so freaking good. it’s basically sauteed chicken with a coconut sauce, and the salad is canned black beans and corn with cilantro, tomato, green onions, and red wine vinegar. very easy for someone with not a ton of cooking experience (me), relatively healthy (the coconut milk probably isn’t great for you, but the rest of it is fine) and very yummy.
made it last night, having the leftovers tonight!
Rather than posting it again: http://boards.straightdope.com/sdmb/showpost.php?p=13644791&postcount=17
Excuse my ignorance norinew, but how did you get pan drippings from the crockpot? Glad to hear your daughter is back 
I have no ideas what I should make tonight, I’m looking for inspiration!
We’re having Sesame Noodles, Mahi Mahi and Fresh Green Beans.
Well, ‘pan drippings’ of course, is not a totally accurate description of what I had!
But by the time we got home yesterday around 4PM, the chicken was done (to the point that when I stuck a fork in it to test for doneness, the thigh I stuck the fork in just fell apart!)
So, I removed the chicken into a large bowl with a slotted spoon, and poured some of the juices into a small saucepan. Drained off still more of the juices (there was really too much juice), turned the cooker down to warm and returned the chicken to the cooker, picking out whatever largish bones had fallen out in the interim.
Then I added a few more seasonings to the drippings in the sauce pan, and made a roux out of corn starch and a splash of white wine that I had in the fridge. I thickened the gravy with the roux, and finished with a splash of half-and-half (my hubby likes “creamy” gravies). I turned that down to warm, whipped up the stuffing (which didn’t take any time at all), made the glazed carrots and prepared the bread basket, and dinner was done!
BUT since Saturday and Sunday night were both rather large dinners, and I’m really wiped today (and my back is killing me from this huge ventrical hernia I need repaired), I decided tonight is carry-out-pizza-on-disposable-plates night!
I suspect dinner will be leftover jambalaya. I’ve gotten the buttermilk out of the freezer, and plan to make hush puppies to go with it.
Sweet potatoes, fresh spinach, mushrooms…in some sort of way. I may grill the spuds and the shrooms.
Homemade beef & noodles… simple, filling comfort food. Mmmmmmmmmmmmm…
You always make it sound so easy :p. I have to say, after I made the Big Elaborate Thanksgiving dinner last year from scratch that one of the only things that doesn’t taste THAT much better from scratch is stuffing. Boxed stuffing is actually quite good!
:eek: That you’re even on your feet is amazing. Hope you can get it fixed soon!
Taomist, where on earth do you live? I can’t even imagine something so wonderful as an all you can eat crab dinner. It’d be more like all you can eat Krab, courtesy of the Mon River.
I still can’t decide what to eat, but I would LOVE to make Dolores’s “Happy Shrimp”. The SO doesn’t like shrimp thought :(. Dolores, if you have any measurements or more details for the recipe, would you mind posting them?
Superfluous Parentheses, half and half or whipping cream or heavy cream? That sounds utterly divine.
Anyone having people over to watch the NCAA Championship game tomorrow night? I hope the SO doesn’t have a lotta studying to do so we can go to a friend’s party. I’ll make deviled eggs and…something TBA
I’m having leftover shrimp gumbo that I made Friday. I thought my Cajun husband was going to seize over the deliciousness then; hopefully a couple days in the fridge are going to make it superduper awesome. 
I’m making garlic bread to go with, though. Somehow we didn’t like the sound of cornbread today.
You’re so right about the stuffing. Especially if you have the time to sautee a chopped stalk of celery in the butter that goes into the stuffing mix. Almost like home-made. As far as it being easy, what are you, like, 23 (if memory serves)? My oldest daughter is your age! IOW, I have lots of kitchen experience, which does tend to make things easier!
Well, I saw my surgeon last Thursday. Next step is getting a CT Scan, which his office will call me with an appt. for. Then we can talk surgery! (Fun, fun, fun. NOT!)
Anyway, one saving grace I have as far as cooking is that my kitchen chairs are on wheels! Lol. You guessed it-half the work I do in the kitchen these days, from cooking prep to washing dishes, is done sitting down, rolling my chair from one work station to another! 
Made a way tasty pot roast in a roasting bag, with purple taters, turnips, carrots and onions, along with a salad of spring greens, cukes and tomatos, topped with glazed walnuts and a hazelnut oil and vinegar dressing. Right now we’re both waiting for it all to settle enough for dessert. Fred Meyers had a beautiful big bowl of mixed berries on sale, and we’ve got cream ready to whip & top it.
I was thinking about sprinkling feta on the berries at work tomorrow. Does that make sense?