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The Kitchen Table

What Is Cooking Today?

16 years ago

I just took a butter pecan cake out of the oven. I will frost it with some caramel frosting. I have had some green beans simmering. I bought a gallon of them and took some out before seasoning for Izzi's meals. Cheaper to buy a gallon that those little cans. I am going to make up some Sloppy Joe meat in a little while. It will be for tomorrow. Beans and cake will be for today and tomorrow. We will have some kind of fish this evening. I might peel some potatoes for fried potatoes also. What are the rest of you cooking up for this weekend?

Sue

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Comments (13)

maryanntx
16 years ago
Cooking on the weekend??? I'm not cooking. At least I don't plan on cooking.

Marilyn, you cook so many things that sound so good. If I lived at your house I would probably weigh 200 lbs!
tobygirl
16 years ago
I always love to read about what you're cooking, Sue. Everything sounds delicious, today, especially that butter pecan cake.

Well, I'm ashamed to admit that I'm serving processed food for supper tonight - something I rarely do. It'll be Gorton's fish and tater tots. I will make a homemade coleslaw, though.
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Comments (19)
Tried this last night: Chicken Piccata Pasta Toss Recipe courtesy Rachael Ray Serves: 4 servings Ingredients ï¡ 2 tablespoons extra-virgin olive oil ï¡ 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces ï¡ Salt and pepper ï¡ 1 1/2 tablespoons butter ï¡ 4 cloves garlic, chopped ï¡ 2 shallots, chopped ï¡ 2 tablespoons all-purpose flour ï¡ 1/2 cup white wine ï¡ 1 lemon, juiced ï¡ 1 cup chicken broth or stock ï¡ 3 tablespoons capers, drained ï¡ 1/2 cup flat-leaf parsley, chopped ï¡ 1 pound penne rigate pasta, cooked to al dente ï¡ Chopped or snipped chives, for garnish Directions Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives. *** Larry liked it. Me, not so much. Also made up some tuna salad, potato salad, smoked salmon dip and a chicken and pasta salad to accompany lunches/dinners this week. My refrigerator is stuffed full! LOL
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What's Cooking?
Q
Comments (12)
We had YO YO (Your On Your Own) tonight! We went to a 1:00 wedding and ate a full meal at 3:00. Kinda odd, but it all had to do with the kids being teachers out of state and they needed time to get back and relax a little before back to teaching on Monday. They had crusted chicken breasts, almond green beans, WONDERFUL garlic potatoes and a pasta salad. So we had some chicken salad on crackers this evening and ice cream with peaches! JoAnn...would you post a link for the recipes again, I want to make sure I have it. THANKS!
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What Are You Cooking Today?
Q
Comments (14)
I think I might just pull some homemade chili out of the freezer tonight. I did pork pot roast last night, and fried chicken thighs (and gravy) with brussel sprouts and smashed potato, rutabaga, parsnips and onions the night before. Both after putting in 10 hour work days. It feels like time for a little rest today. Maybe I'll feel like cooking again tomorrow... and definitely on the weekend!
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What Is Cooking Today, Sunday, May 1, 2016?
Q
Comments (11)
Followup on the Mexican Pot Roast recipe. Ended up not being too hot at all, interestingly. I am guessing that by shredding the pork the pepper had to be absorbed by much more product, thus reducing the heat level. Also, shredding the meat made this a very dense, there was very little broth left, so ladling it over the cornbread made it really thick. It was very tasty though. Am not sure I will make it anymore, though I might make it using 1-2 pounds ground pork or 1-2 pounds ground beef. The ground meat may be a better vehicle for the rest of the ingredients.
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Marilyn Sue
Original Author
16 years ago
There may be extras around here to eat this weekend, usually are after church. So I try to prepare something. If I don't then we order pizza. I had better get to peeling those potatoes!

Sue
carol_in_california
16 years ago
I have some pork roast left over so I am going to make some pork chili and beans for dinner.
And a salad....I have arugula and romaine growing in the garden I can harvest.
marilyn_c
16 years ago
I'm going out to eat. Probably seafood.
socks
16 years ago
Chuck roast in the crockpot. We usually avoid beef, but we fell on the last chuck roast like crazed wolves, so I'm fixing another one!
susan_on
16 years ago
I was out doing errands today, so all I'm making is meatloaf with some kind of potatoes. I might cook some carrots to go with them.
patti43
16 years ago
I'm making breaded tenderloin sandwiches and fries for dinner. Haven't had one for a while.
Marilyn Sue
Original Author
16 years ago
Good Ole Hoosier meal right Patti43?

Sue
Cherryfizz
16 years ago
I will be making nachos later this evening with homemade guacamole.

Anne
patti43
16 years ago
Yes, it sure is, Sue. And it was delicious!!
hallngarden
16 years ago
Well, if I have to tell the truth. Have been sick with strep throat for the past few days.Today I was watching cooking program that was showing truck stop food. I must be feeling better, I got out of bed, went in and defrosted steak, it was cubed, so I used a saucer and pounded it with flour , salt, and pepper. Fried up the steak as chicken fried steak, made gravy, peeled potatoes and made mashed potatoes, cooked some green beans. Got to thinking about donuts, haven't eaten one in probably 20 years, pulled up a recipe, made donuts with a sugar glaze. The really strange part is that I hardly ever cook. We live very close to our daughter and son in law and they cook just about all of our meals. They cook very healthy, so doubt if I have eaten anything with that much oil in years. Bad part is that I can't taste food right now. Hubby said it was really good.
Jamie_LA
16 years ago
Leftover gumbo.

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