Sharon, sorry I missed the last line of your post too. I'm so sorry about the kitties, I know how fond you are of them. Actually I have come to think of them as our kitties.

Thinking of you.

Sharon, how are the kittens?

Gorgeous cupcake Deborah! Looks like a big cream puff. Lovely photo.

Terri - I know those changing in the back of the van, drive through days!

Nice dinners and photos everyone. This is the perfect place for some quick inspiration.

Last night was a free for all. Hot dogs, leftovers, sandwiches.

AM
The Dinner Chronicles

wow, deborah - that cupcake is gorgeous!

oh Ann, that pasta - I could eat that for my breakfast right now..and don't forget the bread.

Lou, I was hoping you'd post a photo of that braciole sliced - looks great.

oh Peppi - your C&D looks magnificent - could you share the recipe?

Ann, the potato salad was intended to be cold, but as the weather was so nice, dinner was late again, and the potatoes didn't have time to cool, so it was still a bit warm - lol.

ANd that's a beautiful pot roast marigene.

kathleen, lucky you - a WS outlet.

Maggie, my MIL left a copy of Real Simple (Feb) when she visited last week and in it was (and on the cover) was a recipe for Smoky Corn Chowder. It was "real simple" (snort) and very good! It was part of an article about stocking your freezer with a few items that can be pulled out to make several meals.

Smoky Corn Chowder - Real Simple magazine

8 ounces sliced bacon, cut into 1/2-inch pieces
1 large sweet onion, chopped
2 cloves garlic, finely chopped
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
2 10-ounce packages frozen corn
3 cups low-sodium chicken or vegetable broth
1 cup half-and-half
Kosher salt and pepper
4 scallions, trimmed and thinly sliced

Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate.

Spoon off and discard all but 2 tablespoons of the drippings and return the pot to medium heat. Cook the onion, stirring occasionally, until soft, 5 to 7 minutes. Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes. Stir in the corn, broth, and half-and-half and bring to a boil. Reduce heat and simmer for 15 minutes.

Transfer half the soup to a blender and puree until smooth. Return to the pot, add 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir to combine.

Divide the soup among individual bowls and top with the scallions and reserved bacon.

Yield: Makes 4 to 6 servings

My pic:

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Wow!! Talk about food porn!. There are just too many fantastic looking meals to even talk about. You guys have a way of making simple basic food look orgasmic.

Sharon I sure hope your kitties are going to be o.k.

Deborah your cupcakes look sooo good. What didn't you like about them? the cupcake itself or the filling?

Stacy thanks for posting the recipe for your corn chowder. After seeing your picture I think I will make it tonight to go along with leftovers. My sons loves corn chowder.

Last night I made a recipe that I got off of this forum, (sorry I don't remember who, as I forgot to copy the name when I copied the recipe). Anyways it was for the Tuscan Salmon and my oh my was it good! So thanks to whoever posted it. I wanted to try some other recipes from the new braising book I got, so I made braised potatoes with garlic and bay leaves, and braised cauliflower with capers and bread crumbs. Loved the cauliflower dish!. I liked the potato dish too, but I could have used a bit more seasoning.

Shelley

Stacy, that soup looks wonderful. WmSonoma outlet is hit or miss, but yeaterday 50% off all dish and serve ware...good buy if you need dishes..do I need dishes???
I did get some more of the Lion's head soup bowls for 2.50....This pic is from last week, but just in case someone doesn't know what bowls I am talking about..

Ann, I think meatballs will be on the menu tonight.

Terri, I'm tired just reading your schedule.

Stacy, I am so happy to have that recipe. Thank you. I have thick cut bacon in the freezer that would be perfect for this.

Kathleen, I love those bowls. Great buy.

I could just stick my face right down into your Chowder Stacie! Lickedy, lickedly, lick.

Thank you for the cupcake compliments...they do look better than they tasted.
The dough would be like taking a cinnamon roll base, putting it into a muffin tin and then cutting out a center and filling it. With Chambord tasting cream cheese. Dry. Pretty but dry.
And it made a ton of them.
How does filling them with something chocolate puddingish topped with sliced almonds and a dusting of powdered sugar sound?
I'm open to suggestions believe me :)

And the winners are..........

Everyone!

Seriously great looking food and I didn't even get to see the last of the last thread's posts.

We came back from Baltimore and the bar mitzvah on Sunday night. It was wonderful; DGS was diagnosed at age 19 months as having autism. DD got very early intervention and he is now highly functional and being mainstreamed but you can imagine the road to get there. He will always have special needs. Dear boy is different, no doubt about it, but he is a miracle of poise, charm, and intellect. He wowed everyone.

Monday's dinner was a salad of salad greens, pear, goat cheese, and toasted pin nuts followed by roasted halibut crusted with
a mixture of raw ground risotto, panko, and plain bread crumbs seasoned with herbs and Parmesan cheese. I made a stew of chick peas and sweet peppers and steamed some stringbeans.
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Last night was a garden salad with grilled veal chops with gnocci and broccoli. I took photos of the raw chops but got sidetracked and didn't get to shoot the finished product. C'est la vie!

lsr you lasagna looks heavenly. I LOVE a good lasagna. Pat, my husband would love to get his hands on one of those jars of dilled green beans.

Stacy your pork tenderloin plate looks wonderful. White & Sweet potato salad? Is it hot or cold? Could you please share the recipe with me? It looks great.

marigene your individual pot pies look super. The crust is just right - nice and golden brown. pkramer I love chicken and dumplings and yours look terrific. My grandmother made the best. I wish I had her recipe.

Hawk I have never eaten Braciole before but have heard of it. Your plate looks yummy and Ann we prefer mini meatballs in spaghetti - your plate looks just like the way I would like them.

Deborah what a pretty, pretty cupcake and I bet it tasted just as good. Stacy once again I am dying over your picture - that Smoky Corn Chowder is saved for me to make. Thank you for sharing!

Kathleen you got a steal on those bowls! I have some WS soup bowls and saucers but not for that cheap.

Tonight at our house is individual Crab Imperial Casseroles, rice pilaf and steamed broccoli w/lemon pepper. Crusty bread and butter too. I can't wait! I love crab. The sun is shining but windy. We got hammered last night with rain but no tornado.

Sharon - how are your kitties doing?

Hi everybody, we're in a rental condo for a month and not a lot of cooking will be going on here, although it is a pretty well equipped kitchen, but I'm still not going to do a lot of cooking, LOL. Tonight will be popcorn cauliflower (have to try that since everybody here seems to love it) and Khandi's onion pork chops and mashed potatoes and salad. Easy vacation meal! Last night was packaged sausage tortellini and packaged sauce, ugh, I'll never buy a Buitoni sauce again. A rotisserie lemon pepper garlic chicken found its way into the kitchen here and that was really good (shhh, let's not discuss it, Wiz :) and a breakfast out, 2 lunches out and 1 dinner out already - and its only the first week!

Sharon, I'm so sorry about your kitty cats. I hope they don't suffer. Best wishes to you.

Stacy, that soup looks yummm..thanks for the recipe..it's got my new fav savory spice..smoked paprika in it..it's gotta be good!!!!!!!

Deborah your brioche cake looks gorgeous..sorry it's not to tasty.
AM, isn't you that has the Bentos? I still have that link..need to look at it further..with the healthier food choices going on in the house..I dread this time of the year for those dash and grab cash eating lines!!!

Maggie, I don't even have full schedules for all three boys yet..it's the busiest 4-5 months for us.

Kathleen, I love love love that little soup pot!

Dinner tonight..chicken something and Baked Mac N Cheese..
Can't decide between grilled chicken breasts or Almond Coated Chicken Fingers....

Bubbe, Mazel Tov on your dgs's bat mitzvah. It sounds like you are all great advocates for him. Your salad sounds right up my alley.

Hey, Woodster!

I made meatballs two ways. Italian went in the freezer and we had Frikadellan tonight. I wanted Spaghetti and meatballs after seeing the photos here but DH asked for the frikadellan like his mom used to make. He owes me:) Not really but I tried making them a little "lighter" by baking them and I won't do that again! What's a little olive oil anyway? Served with no yolk noodles with parmesan and peas and a pan gravy. Nothing pretty but it was yummy. Spaghetti and meatballs next week.

oh Terri - smoked paprika deserves everything you're puttin on it's shoulders...I love it. And it adds a wonderful level to that chowder. Don't get me wrong, I still love Woodies' Mexican Chicken corn chowder even bettetr - but this one was really tasty. work with it - not sure if it has anything in it you're avoiding...

maggie, I am spacing out on something?? what is frikadellan? sounds like somethin made up to go with a monty python movie...

LOL, Stacy! Funny too because speaking of Monty Python I am online now booking tickets for Spamalot! LOL! (not for me)

They are just German meat patties. I don't know if these are authentic but this is how his mom does it - a pound of ground beef, 1 egg, 1 onion diced, 4 slices of bread soaked in water and then squeezed dry (don't ask - I know!), salt, pepper, and thyme. Usually we have them with ketchup but I used the drippings from the sheet pan to make a gravy.

Maggie, I'm one of the lurkers who only posts on a rare occasion but I just had to chime in on the frikadellan. This is one of my favorite "go-to" meals when 1) I have fresh hamberger available 2) can't think of anything else to cook 3) am craving comfort food. Didn't think anyone else in the world except me and my mom made those! To me they're like mini meatloafs fried up crispy! Frikadellen and Pommes frites...yum (said with a german accent, of course!)
-Lori

Everyone's talking and posting Meatballs and Pasta
So I had to jump on the Bandwagon too.

Rotelli with Spaghetti Sauce and Meatballs. With a piece of Garlic Bread.

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Dixie:
Sorry I make the Meatballs Bigger. Like the Braciole, I posted.
They are usually about 3 inches long and 2 inches round.
That was about 6 lbs.,in brown Gravy. That's a first, for me.
Have to go, If I missed anyone, I did it on purpose. LOL!!!
LOU

Maggie, watch your language, dear!

Hi Woodie, hope you are having fun!

Dixie, I am a bargain hunter..I am trying to break dishesdone of her full price ways!! The thrill of the hunt for me..
However a forum friend reported she found Lion's head bowls for 99 cents in Old Time Pottery. I don't have those here...but heads up for all who do!!

Bubbe, congrats on you g'sons Bar Mitzvah, and God bless him. I know the road was tough..I had a sister who was in a wheel chair her whole life and it wasn't easy. Diff type problems than his, but still obstacles..

Simple meal tonight..chicken cutlets, oven fries and spinach salad. And another bargain..Pfaltzgraff City Market, each piece a dollar...this way I will always have veggies on my plate frickadellen Maggie!! Hi Lori, join in!!

Hoopysmom - high five:) DH's first comment was - "they are not cremated enough". Next time back to the frying pan to get them really crispy.

For forks sake, Kathleen - isn't a french fry a vegetable? Those plates are so frikadellan perfect for you.

Ann, your spaghetti and mini-meatballs look delicious.

Deborah, your chambord cupcake is gorgeous. Bet it tasted wonderful.

Stacy, great picture of the corn chowder, one of my favorite chowders, right after clam!

Kathleen, love that Irish place setting. Your chicken cutlets and fries look yummy but I'll take mine without ketchup! Love your new dishes.....

Bubbe, the halibut looks delish as well as the salad.

Maggie, I have been going to try frikadellen, but haven't gotten around to it, this may be just the push I needed.

Lou, your meatballs and sauce look so good. Did you make the bread?

Dinner tonight was a chicken breast, sautéed and then finished in the oven, roasted smashed red potatoes and mixed vegetables. For dessert I tried making a jelly roll (from a white cake mix) and filling it with the remainder of the tiramisu and some morello cherries (from TJ's).

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I had dinner and you are making me hungry again! Please stop. No, don't....

Stacy3, here you go.

Chicken and Dumplings
Cuisine at Home, August 2004 Serves 6

For the Chicken:
1 ½ # boneless skinless chicken thighs, cut into pieces
½ cup AP flour
2 T. veg oil
2 t. salt
½ t. cayenne pepper
¼ t. black pepper
1 leek, sliced into moons
1 rib celery
1 carrot, diced
1 sweet potato peeled and chunked.
2 parsnips, peeled and diced
2 bay leaves
¼ c. dry white wine
1 qt. Chicken stock
2 t. lemon juice
1 t. each chopped sage and rosemary.

Preheat oven to 375, rack in center
Cut chicken and dredge in flour, peppers and salt

Brown the chicken in large oven proof pot with 1 T. oil over medium heat. Brown in batches, adding oil if needed. Remove from pan when brown.

Sweat the veg. and bay leaves in oil until soft, 5 min.

Deglaze the pan with wine, simmer until almost gone.
Stir in remaining flour to coat vegetables.

Gradually add stock, cover pot and transfer to oven, cook for 20 minutes.(no chicken yet)
(Start dumping dough now)

After 20 min, stir in chicken, lemon juice and herbs. Drop dumplings into stew and braise 20 minutes until dumplings are cooked, toothpick is clean.

For the Dumplings:

1 ½ c AP flour
3 T. Parm Cheese, grated
2 ½ t. baking powder
2 t. sugar
1 t. salt
½ t. ground pepper
2/3 c. whole milk
3 T. unsalted butter

Blend dry ingredients in a mixing bowl
Heat milk and butter util melted, blend into dry ingredients
Shape into small balls, or use small ice cream/cookie scooper

Notes:I did thicken the final gravy with a bit more flour and stock since I like one that doesn't run all ove the plate. Serve in soup or pasta bowls.

Flavor was stronger/spicier the next day, so you may want ot make ahead or add more cayenne.

Maggie & Hoppymom, your frickadellen recipe is perfect and true, but serve it with home/cottage fries and really clog the arteries. That how we do it here. And, yes, you squeeze the water out of the bread. Mom and I always made extras, either ofr sandwiches the next day or freeze and reheat later. And we saute them in a frying pan and grab the juices. Comfort food here too.

Dinner tonight was leftover chicken and dumplings as I had a hair appointment. This really reheats well.

Peppi

Marigene, that looks delicious, but it is sacrilegious not to have ketchup on fries and scrambled eggs..lol. Thank goodness you didn't make fish!! And if I have to eat fish, I put ketchup on it!!

Marigene, did you smash the spuds raw or after they'd been softened?

I love those Morellos! That roll looks yummy!

Kathleen, those veggie dishes are so darn cute..I come I can only find dishes for a $1 at the dollar store..and they are carpy??? and certainly not name brand and cute!!!

Stacy, I'm pretty sure that recipe was doable for my ingredient restraints. If not I can make it work..

Dinner doesn't come with a picture tonight.

It was Chicken Fingers in Almond Meal, seasonings and Parm...pan fried, plus Baked Mac N Cheese and TJ's Bean and Carrot Frozen veggie blend.

Lotsa pasta the last few days, Deborah, Lou, Ann,it all looks delicious. I always love it when the forum has such a strong power of suggestion. We had leftover lasagna tonight because a minor problem with the top shelf in the garage freezer thawing made me lose time throwing things out and by then I didn't want to start to cook something new. The bonus was that the lamb shanks I was going to cook tonight were on that shelf and had started to thaw. I finished in the garage about five minutes before Max arrived home so, shh please don't let him know. BTW the problem was that I had shoved too big a pice of meat on the top shelf and it pushed the fan housing in and kept the fan from turning. I moved the piece and the fan started immediately.

Hey Woodie, have a great time and stop in often and tell us about your great meals out. I'm only a little jealous - it snowed here this morning.

Kathleen, I love your dishes, they are so cheerful and so right for you. Your salad looks great, well it all looks great; I'm just commenting on your veggies. I have to make those French fries this weekend.

Marigene, I'll bet your cake roll with tiramisu cream and the cherries was really good - I know I would love that combination. Your potatoes look yummy too.

Renée, we had a salad tonight almost identical to your with pear, pine nuts and greens only difference was that tonight I used Feta instead of Chevre. I love pears and a strong cheese on greens. Brockley had his salad deconstructed - a leaf of romaine, a chunk of feta, and a couple slices of pear. He was happy.

Lee

I am having fun, Lee, but don't be jealous - I love snow and we only had a few flakes in NJ all season. That is not to say I am complaining about the warmth and sunshine I'm lucky enough to enjoy right now. The problem with eating out is that the food here always looks superior to the offerings in a restaurant. Even here on vacation, we stay in for dinner a lot - we do enjoy lunch out because its so pleasant to eat outside by the water.

Marigene - please tell me about your smashed potatoes - they look great - did you roast them, smash them, then roast them some more? Or what the heck did you do?????

Here is the recipe for the smashed roasted potatoes.

Marlene's Crispy Smashed Potatoes

Source of Recipe

Marlene at cookskorner.com, Adapted from Fine Cooking

12-16 mini red potatoes, skins on, but scrubbed
1/2 cup olive oil
kosher salt and pepper.

Heat oven to 450 or 400 convection, if you have convection.

Put the potatoes, whole, into a pot of water and bring to a boil. Boil for 20-30 minutes, until potatoes are easily pierced with a skewer. Spread a clean tea towel on the counter and transfer the potatoes to the towel. Using another towel, gently press down on each potato, "smashing" it. some of them will fall apart a bit, but that's ok.

Line a baking sheet with tin foil, then with parchment paper. Transfer the smashed potatoes to the baking tray.

NOTE: If making ahead, cover with plastic wrap and chill. Remove from fridge a half hour before roasting.

Pour the olive oil over the potatoes, making sure you get some underneath each potato. Season with salt and pepper. Roast for approximately 30-40 minutes, turning once at the halfway mark.

Serves 4 - 6

Kathleen :
You have to try eggs in Spaghetti Sauce.
Lee: tell her

Marigene:
Did I start that thing about Smashed Potatoes, a while back?
I think it was on a Mashed Potatoe Post?
Remember clowning around, with a mallet..

Cook me some will you.

I didn't make the Bread. I made the Garlic Bread!
LOU

Sometimes after a nice dinner and being stuffed, I can come here to see what you all had, and I still drool. Looks so good!!!!

Now a question about those wonderful smashed potatoes...what does the addition of the parchment paper do, rather than just being on the foil? Does it make it crispier?

oh yeah those smashed potatoes looked interesting to me too - thanks for asking woodie - and for the recipe marigene!

Thank you too - Peppi for the chicken and dumplings recipe - I am positive we will have more "chicken and dumpling" weather days before spring actually gets here so I will definitely be trying it. Yours looked so good. Parm cheese in the dumplings - yum!

kathleen, i love your fries in the little cup!

Lou, your meatballs are callin me - yum!

maggie thanks for the explanation - with a strong German heritage on DH's side, I'm surprised I hadn't heard of them before.

Last night we trusted the Gorton's fisherman. Frozen fish - not much time - but I had managed to throw some carrots in the oven on a slow roast before I had to run out - also cooked some rice and added a can of red beans and spiced it up with smoked paprika and red pepper flakes. ho hum.

tonight, Will has a concert and after that he wants to go out. no need to twist my arm!

Terri, I bought Almond Meal at TJ's but have only used it in baking. Do you combine it with anything for the chicken?

Peppi - coming from you I know I did it right.

Marigene - your cake looks soooo good.

We had a late play date and pizza so we are good - dh will have leftover something.

I made this Mediterranean pasta salad for lunch tomorrow. I have some cousins coming over I haven't seen in a while. I am going to serve it with some sort of tuna salad on baguettes. I was looking for the strawberry tomatoes that dishesdone posted but no luck - this vine ripened ones are surprisingly good.

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Kathleen - how about some plates with fish on them...maybe a cute little tilapia:D?

Marigene, Thank you!

Maggie, I added in a bit of Sorguhm flour..just cuz I had a little left in the bag..but you don't have to.
Lastnight I also seasoned with Penzey's Toasted Onion powder and Italian Seasoning, salt and pepper and Parm.

Slurpy looking Pasta salad too..although the olives would be left in the bowl..LOL

I'm interested in the smashed potatoes also. They look really good.

Hawk don't worry your meatballs look good to me and I guarantee that I would have eaten them!

Maggie your pasta looks wonderful.

Dinner tonight was steak on the grill, baked potato and salad with balsamic ving.

Miss a couple days and so many great meals!

Shelley, I sliced the strawberry tomatoes in half, squeezed out the seeds, put a couple slivers of fresh garlic stuffed in, sprinkled with salt, pepper and olive oil. Roasted at 350 with some fresh garlic, salt and pepper and drizzled some olive oil on it. Roasted it for about an hour or until they start turning color. Marigene, they're very sweet and I like them even better roasted! MAggie, the vine ripened has been great, too, lately. Have you seen Ali & Eli brand tomatoes at Waldbaums? They've been great. They also have baby plums on the vine. Great looking salad, Maggie!

The smashed potatoes look great idea, I should have done those tonight. We had grilled Sirloin. Roasted Fingerlings, Chick Pea Salad, and a Zucchini Tomato carpaccio that is very good.

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Maggie, I want some of that salad now!

Carol, your steak dinner looks yummy and I love chick pea salad. Thanks for the info on the strawberry tomatoes. I hope I will be able to find some this weekend but I won't be holding my breath seeing I live in the middle of nowhere!

Dinner tonight was shrimp and polenta with Gruyére sauce. The recipe called for Manchego but I didn't have any so I substituted Gruyére. I wasn't sure if Howard would like it, he had seconds and told me he really liked it and to make sure it was in the keeper binder!

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Good Cucamonga !!! Look at this good food and all I had was a Platter of:
Roasted Chicken Pieces, Simmered with Pasta and Vegetables in Garlic ,Butter Sauce.

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Guess I'll have to get something good for Dessert.

LOU

Oh Wow Marigene. That looks amazing. I can almost tasted it. No wonder Howard wants it added to the keeper list.

Lee glad your freezer is working again. Hope you didn't lose too much.

Carol, yum, steak and potatoes.

Renee, your dinner reminded me that Halibut season should open soon. I think I'll have Moe go down to the docks on Saturday and see if he can get some fresh off one of the boats.

Last night I satisfied my craving for Chicken and Dumplings.

Tonight was breaded pork tenderloin with a deconstructed version of Bubble and Squeak.

You are all just amazing! Great looking dinners, the different pastas, chicken and dumplings, soups, chicken and I really like the sounds of the roasted smashed potatoes. Going to try that.

The last couple of nights I just POOF'd dinners. Needed to use up some of the winter foods, before spring hits. Tonight I pan fried about 2 dz chicken cutlets, had two frying pans going. I did them with seasoned flour, egg dip and panko. We had chicken sandwiches and FF's tonight and tomorrow I am making large Mandarin Oriental salads with chicken strips on them. I've already frozen the rest of the cooked chicken...ready to POOF another time. I also made a Pancake Quick Bread that turned out more like a coffeecake...don't ask. I'll try it again, soon. :-P
I also made a batch of marmalade and some banana pineapple bread. So I have been in the kitchen!

Nancy

Coming back to ask (and I'm sure that this has been asked a ton of times and I apologize) but how do you submit a photo directly on this site without having to put it in a link?

I've tried doing a search to find an answer to this question but I get TONS of WFD threads, etc. Can I find a way to narrow it down?

I'm back with the Dessert Photo !

I didn't have a Cannoli Shell.

So I had to settle for " Open Faced Cannoli" with the Filling and Whipped Cream.

Look ! what sacrifices, I have to make, terrible ???

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LOU

So many great looking dinners since I last posted. Excuse me if I don't make individual comments today. But wanted to mention that we sometimes have those frikadellen (as Maggie made) at the neighbourhood German restaurant (photo I took there).

Thanks everyone for your kind comments about my sick kitties. They are both gravely ill. More about that soon.

A few days ago we stopped to have lunch in a little Tasca restaurant (a small casual eaterie similar to a trattoria in Italy) near a supermarket where we wanted to shop. It was a typical little place, where the owner's wife was in the kitchen preparing homemade Canary-style food. Wolf started out with his favourite chicken noodle soup, where the usual mint leaf was floating on top; followed by a Spanish potato & onion omelette which he said was very good. I had Rancho Canario, a thick soup of noodles, pork and vegetables and for a second course some chicken croquettes served with Russian salad (ensaladilla rusa). We were serenaded while we dined by one of three canaries whose cages were hung around the restaurant. Here are the photos:

Yesterday we had another blast of African air and the temperature went up to 32.9°C (91.2°F) and the humidity dropped to 36%.
I couldn't stand the thought of cooking so ran down to a newly open deli and bought a rotisserie chicken, prepared salad and some of those papas arrugadas....wrinkled salted potatoes with green mojo sauce. It was a wonderful, easy meal which was very inexpensive as well with enough left over for today's lunch. We ate outside on the patio despite that it was almost too hot to sit out there, even in the shade.

Another weekend.....have a good one!

SharonCb

Here, Dixie, here is a link which might help you with the code to add images.

Sharon, I'm sorry your kitties are not doing well. It's so hard to watch our furbabies be sick. I'd love your take out meal, on your patio of course.

Here's what our freezer fiasco led me to make for dinner (and I lost very little from the freezer - just a few things on the narrow top shelf of the side by side fridge/freezer in the garage.)

Thirty three minutes in the PC for the lamb shanks and the white beans and a Tuscan influenced dinner emerged. The cooking and natural cool down allowed plenty of time for me to shape and bake two rolls from my refrigerated dough in the TO and make a simple salad. Dinner was good. We had a Spanish red wine, Reyla garnacha-merlot single estate with the lamb. There is one lamb shank left over and enough beans that I can cut up the meat and add a few veggies and make soup for tomorrows lunch.

Lee

Nothing great to report on meals here, mostly leftovers. Wouldn't mind having some of your meals however..marigenes shrimp and polenta, Annt's breaded pork tenderloin, Lee's lambshanks, and for dessert Lou's open faced cannoli!

Dishesdone, thanks so much for your strawberry tomato recipe. I know my family will love it!

Sharon, again I am so sorry about your kitties. Hoping they get better soon! Please keep us posted.

Shelley

Thanks dishes for the link! That will help me a lot.

First I want to say how impressed I am with all the pictures, they are all very well done. I hope I'm not breaking the rules of the thread by posting a dinner I made for friends during the holidays.....Turducken! I had always wanted to make this!
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It was wonderful, even the leftovers were tasty and moist for days.

The link is to pictues of my finished kitchen remodel if anyone is interested. Maybe now I can finally migrate to this forum.

Just popped in for a short. Have to let my grandson in the Gate.
He is here for the weekend with a Navy Buddy.
So, I guess we will polish off the Large Roasted Broaciole,
Surf and Turf.

But I made a new batch of Cinnamon Bunns, using a Cake Mix with Yeast.
Let you know how the texture " WAS "
LOU

holy cow mewton - I've heard of turducken but never heard of anyone actually making it! wow! Looks great - I didn't peek at your kitchen yet but I'm gonna - your stove in the background looks wonderful. :-)

Lou. The things you make often remind me of things my dad would have made...he's been gone a long time now - but loved to cook. :-)

OK. Excuse me - but Frickadellan ....Bubble and Squeak. Is it April Fool's Day? I've never heard of these strange sounding things - lol.

gorgeous photo, Lee.

I've never had polenta - looks so good!

tonight is pasta. AnnT's instructions with sausage. mmm.

It is snowing like mad here. Ground was bare 2 hours ago. We now have at least 3 inches on the ground and it's coming down fast and furious. Supposed to continue through Sunday AM.

Very pretty, though. :-)

Stacy

Way to cook, everyone! Mewton your kitchen is beautiful - love those pendant lights. Welcome to the cooking forum - the best forum ever.

Tonight I'm making meatballs to freeze, maybe I'll set aside some meat for the frikadellen - looks tasty.

Ann, what IS bubble & squeak? Cabbage and potatoes?

Gina: Everyone knows what Bubble and Squeak is.
But don't ask me , I don't know.
Lou

Gina, yes Bubble and Squeak is made with potatoes and cabbage. Most of the time the two are combined and then fried. Sometimes all together and sometimes as patties. I caramelized some onions and then sauted a savoy cabbage and just served it over the mashed potatoes.

Oh Stacy, I love the view from your porch. I bet it looks even better in the summer.

Lee your lamb looks delicious. I love shanks served with beans. Did you use the electric PC or stove top?

Ann

Checking in on my favorite cookbook. LOL.
Wow, I'm telling you what, the photos of everyones meals look stunning, just stunning.