Big fat chipotle-marinaded pork chops (about 2" thick), mashed sweet potatoes, fried/braised onions, peppers, and celery.
I live in the Imperial Valley, middle of the desert near the California/Mexican border.
It seems just about all the fund-raising places around here do crab feasts for fundraisers, and wow…it really works! I suspect the fact that we’re just a little over an hour from San Diego has something to do with it, though I have no idea if San Diego really gets much crab or not.
Regardless, I ate 3 of my own and half of my sweetie’s, and…managed not to get any on my clothes! 
That is a bloody miracle.
Well count me as jealous! 
And it is a miracle, crab’s messy as heck.
Tonight is Muir Glen’s chili again. Yesterday it was in the mid 60’s and today the mid 30’s. The heartiest (yet healthiest) thing I can think up is the chili.
Black bean burgers with chipotle mayo and avocado on a ciabatta roll. I’m not a vegetarian, but these are just plain awesome.
Well, she ended up staying longer than planned, and is still here. And today is her birthday. So even though we just had turkey roast, mashed potatoes and steamed corn, it’s her birthday, so she gets to pick the dinner menu! We’re having that again. Plus a chocolate cake. 
Sesame crusted seared tuna with scallion-ginger-soy sauce and wasabi. A little rice, and I’ll probably stir some leftover coconut milk into my portion. Maybe some sauteed spinach on the side, since apparently vegetables are good for you.
Saigon Chicken
For chile garlic sauce
2 tablespoons finely chopped peeled fresh ginger
2 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/2 cup rice vinegar (not seasoned)
1 tablespoon Asian sesame oil
1 tablespoon Sriracha sauce
2 tablespoons mirin (Japanese sweet rice wine)
1/4 cup sugar
For chicken
1 lb cubed chicken
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Asian sesame oil
2 tablespoons finely chopped shallot
1 tablespoon Sriracha sauce
1/2 fresh habanero chile, seeded and minced (about 1 teaspoon)
1/2 cup mirin
1/3 cup well-stirred canned unsweetened coconut milkI know its not healthy & I can only have it once in a blue moon, but…
London broil, broccoli, cheese sliced from a block, and a goblet of wine.
(Bonus Points: AMC was playing 2001: A Space Odyssey. Nothing to do with the food, but the beautiful filmography & the music between scenes just made it all the better.)
tonight i was feeling lazy so i had marinated mozzarella on a plate of bagel chips. yum yum.
Tonight I made chicken nuggets out of tenderloins and breaded them with egg then panko crumbs and parmesean cheese and fried them. Add honey mustard and those things are so addicting. Also roasted some brussel sprouts, which I haven’t had since I was a tiny kid, because they were, in my mind, bitter and nasty, and I didn’t know how good they are roasted until I read it here on the Dope.
Turkey burgers. I’ve only recently discovered that I don’t mind turkey burgers–but I have to make them myself: very thin patties (maybe 1/4 inch–they’re about 1/6 pound patties), barely handled (just bring together lightly into a ball and smash between a sheet of folded wax paper), cooked fast (about 2 minutes a side) on a very hot cast iron pan with salt and pepper. Make it a double, with cheese, and it’s a reasonable burger. Nothing beefy about it, but nice when you feel like something a little lighter. I topped it with some of the homemade sriracha from the other day, a little onion, tomato, and Boston lettuce, and had a nice, satisfying low calorie dinner.
First course:
A bowl of steamed vegetables with chili sauce.
Second course:
A hot dog.
I found these sweet potato spears, like medium fry-sized, at Trader Joe’s. So I’m torn between roasting them or “oven frying” them with canola oil, kosher salt and fresh pepper. If I oven-fry 'em should I put the fresh parmesean on before or after they cook? Then chicken tenders on the side, sorta like Alice did but baked with w/w panko. Super grainy mustard + honey is the best honey mustard in a ramekin.
I might make this somewhat healthy apple crisp for dessert. Halved so we don’t defeat the purpose of being healthy :p.
I’d put the cheese on after. Parmesan tends to get brittle if subjected to high heat.
Ah, I did not know that parm got brittle when exposed to high heat. Thanks Chefguy, I’ll put the parm on after cooking.
It tends to toast quickly because it’s shredded, is all. You could add it at the end so it just melts.
Cobb salad as follows (inn order of importance):
crispy bacon
crumbled gorgonzola
avocado
pan sauteed chicken
Bibb lettuce
arugula
grape tomatoes
with homemade balsamic dressing
The boiled eggs ended up a little soft, and thus became a side dish.
So I did make pizzas the other night. On one I put broccoli, celery, and carrots. On the other, I put kielbasa, leftover meatloaf, onions, green pepper, and black olives. Guess which one I have to eat all by myself!
I still say carrots are a perfectly cromulent pizza topping, though the celery could have been cooked a bit more.
Tonight, a small pork loin.
I had a five-day-old doughnut and coffee leftover from 05:00. Could’ve had leftover lasagna or leftover jambalaya, but I didn’t feel like it.
I have to leave here about 11AM to take my middle daughter back to western Maryland (temporarily; she will be moving in with us next week). With no stops at all, it’s a 5-hour round trip. With the stops I need to make, combined with the little bit of business I want to conduct while I’m there, I’m looking at being back here, exhausted, around 6PM. Since one of the stops I want to make is at a supermarket that is not available to me here in WV, I’m going to pick up one of those plastic tubs of pre-made mac and cheese from the refrigerator case, and something else super-quick, like chicken nuggets or fish sticks, to go with it. I already have some canned fruit chilling.
I realize this is not the most nutritious meal in the world, but it’s at least as good (nutritionally) as McD’s, not to mention cheaper!
Tomorrow, however, I’m going to brine some pork chops, and we’ll eat well! 