What's For Dinner #337
Comments (105)
User
9 years agoReally nice sear on your scallops Caminnc.
Grilled New York Strips.
I still had some perogies in the freezer so pulled them out for dinner one night.
I had a craving for meatloaf and decided to make one using ground turkey breast.
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Idyll 337, let's hear it for War Admiral!
Comments (102)Eden Dorothy is almost as cute as Bella:-) Deanne you and Randy have similar views on heat! Im in Dougs camp though. The heat is on but not really kicking in much as weve gone back to fairly mild temperatures yesterday and today. My de-potting exercise was a piece of cake compared to most of you. Barb and I wrestled the elephant ears out of their pots on Monday. Ditto a dark-leafed canna that never bloomed. I cut back the brugs the one with buds never got to the point of actually flowering and weve had some frost on roofs the past week. I took cuttings but Im still not sure if I want to grow them next year. The cut-back plants are in the garage and the cuttings in water on the living room windowsill. I think the test of whether to grow them will be if they survive the winter in the garage or the cuttings root and survive the winter indoors on the windowsill, I will give them a second chance and add them to the driveway pots again next year. The winter prep for the rest of the driveway pots is easy. The blueberry and strawberry pots will go into the garage near the end of November. The one remaining pot of elephant ears baby ones that have been growing on to put on size for next year - has companion acidanthera bulbs which are still blooming like mad. When they finish blooming, Ill de-pot them all for storage in the basement probably next week. The pots of petunias will get dumped in the compost bin once the frost finishes off the petunias. The pots of spiderplants from the planter bench boxes have already met their fate in the compost bin after I collected baby spiders for keeping indoors until they are needed for the bench for next year. The pot with a honeysuckle cutting growing on for planting next year will go into the garage with the blueberry and strawberry pots. And thats it for pots for me. There will be about 14 of the large (3 cubic feet soil capacity) pots in the garage. Its a good thing we have a double garage but only one car! V- congratulations on good cholesterol numbers! I struggle with that too. I made the first dent a couple of years ago when I got fanatical about eliminating trans fats. But then I couldn't seem to make any more progress. But I was reading a lot about Vit. D and how that maybe the Mediterranean diet benefit is as much about sunshine as olive oil and red wine. In combination with reading about the benefits of Omega - whatever in cold water fish, I decided to bump up my Vit. D intake to 1200 IU and take two large wild salmon oil capsules a day. My cholesterol test earlier this month showed the first good improvement since eliminating trans fats! I have a squish test coming up in December - ICK! Now that the brick project is done, I have some garden time to spare so weve been up to the longterm care facility garden a couple of times and have started beating back a summers worth of well entrenched weeds! There are a few small stretches now where there are enough perennials to provide effective competition to the weeds. That gives me some hope of eventually making progress in the rest of the garden if I can get enough plants in there. Wherever possible Ive been dropping seedheads into the sparser areas to hopefully generate free plant coverage. I did that last year as well and am starting to see seedlings in those areas that should bulk-up and flower next year. Randy doesnt often comment on what he likes in the garden but I have learned to pay attention to what he takes pictures of and thereby deduce his preferences! Last week he was taking pictures in the driveway border where there are still a few Queen Elizabeth roses in bloom with blueberry foliage in full autumn color and some old-fashioned type mums that a neighbour gave me a few years ago blooming in white and pink in the same part of the driveway border: Randy is the pumpkin carver here. Weve both been suffering from a flu or something dizziness and queasy stomach so Randy didnt make it to work on Monday. But he did manage to get this years pumpkin carved: Liam (Border Collie) is back for today. He was missing his buddy Misty and was bored and getting into trouble on his own at home last week (strewing kitchen garbage around) so he came for a play-date today. Id better go take them outside as hes woken up from his post morning walkies nap....See Moretrying to decide b/w whirlpool wfw9200 and samsung wf337
Comments (4)From what I have read the Samsung has a "balance ring" with the ball bearings in this ring that counter balances the tub when it starts spinning. The only other F/L washer with a "balance ring" that I know of was the Maytag Neptune and it used a liquid filled ring without the ball bearings in the ring. For me peace and quiet would be worth $300 overall but then if you are buying where you can return if the Duets don't work out then you could try that. You would just have the hassle of the remove/reinstall of the machines. I have read where people have the Duets and they work fine and then some have them and they are tearing down the house so for ME, I would go with the Samsung(and I dont sell them)....See Morepatti skipped out for dinner: what's for dinner
Comments (18)I'm back from dinner. It was great visiting with our snowbird friends and we talked for over two hours. We were neighbors when we both lived in the boonies and they moved back to Ohio shortly after we moved. We went on a cruise together with others from the neighborhood and had so much fun with them once. So now we e-mail and get together once a year :-( Dinner--not so good. I ordered the fettucini alfredo with bacon-wrapped sea scallops. The salad that came with it was very good,the scallops cooked just right but the alfredo was disappointing, to say the least. It was a big plate of angel hair pasta with a huge glob of alfredo sauce out of a jar. Ick, ick, ick! What could be easier than alfredo sauce? It's just a little butter, cream, garlic and lots of parmesan. They had little rolls that came with the salad that looked a little like those biscuits at Red Lobster, but were floury and dry. Now I remember why we don't like to eat out. Harry had fried oysters, baked sweet potato and hush puppies. He said on the way home it wasn't very good, but if it's dinner time I swear that man would eat plastic! Guess we won't be eating there again any time soon!...See MoreLast dinner of 2013? What's for dinner ?
Comments (17)We were visiting my wife's family in Vermont which ends up being a large group, with most of her brothers and sisters, and their spouses and kids, and this year even several girlfriends of the kids. All told we were about thirty. Meals were split up with one or two people volunteering for each meal. New Year's Eve was my night. I was stumped at first as far as what to make, but the co-volunteer Eric (a foodie BIL) came up with the suggestion of top-your-own tacos. We actually went with tostadas, and made black beans, three different meat toppings, and about a dozen other topping options, with side dishes of Mexican-spiced rice, and homemade cole slaw. Logistically the meal worked well, although some people didn't realize that they were supposed to be able to pick up the tostada after they made it, and instead they buried it beneath a 2-inch deep mound of toppings. Also we forgot to put out the guacamole until after half the people had served themselves. Food wise, some parts of the meal worked better than others. The shredded chicken verde was good but would have been better with more of the tomatillo salsa, however the co-op closed early, and the normal grocery store had no green salsa. The beef/chorizo was good but could have used a bit more of something, Eric and I couldn't decide what it needed. The shrimp was a big hit, the only problem with it was it disappeared so fast, the recipe (as well as I remember it) for the shrimp is below. Chili-Lime Shrimp 2 lbs peeled uncooked shrimp (31-40 count -- cut into thirds) 10 cloves garlic (minced) 1 4oz can diced green chilies 2 limes chili powder canola oil Liberally cover raw shrimp with chili powder and the juice of 1 half of a lime, and let rest for 10 minutes. In small pan, heat oil over medium heat, add garlic and green chilies, until garlic is softened and fragrant. remove from heat. In large pan, heat oil over high heat, until it is smoking hot, add shrimp stirring occasionally to make sure all the shrimp are getting cooked, and none are burning, after about 2-3 minutes the shrimp should all be cooked, add the garlic and green chilies that you set aside, and the rest of the juice of the limes. Stir for about 1 more minute, and place in large bowl to serve. Overall the meal received rave reviews....See More
sleevendog (5a NY 6aNYC NL CA)
9 years agoDid not see an 'end' button, but did find the 'comment' button after ann's first original post that will zip you to the bottom of the page...
I like some of the winter tomatoes the past year or two. Not familiar with Tom-Blakas. I've purchased kumato and no longer need to give them a splash and soak of balsamic/lemon to fake the garden fresh flavor.
Made a few meals during all this foul weather digging in the freezer and crisper drawer. Open-faced hot pastrami on my brown bread with homemade horseradish mustard cream. Raw kale, yellow beet, celery salad.
(looks a hot mess but tasty!)
Gooster
9 years agoI had to share this, because I was so happy that DH agreed to have it for a quick and simple dinner -- moitie-moitie fondue. 50% Vacherin Fribourgois (d'alpage) and 50% gruyere, with some Fendant/Chasselas wine.
User
9 years agoGooster, I would be very happy with your dinner. Can't remember the last time I had fondue.
Tomato and Burrata cheese salad.
Hot Chicken Sandwich with homemade fries
Vittorio Salad with grilled chicken breast.
Gooster
9 years agomustangs81
9 years ago
annie1992
9 years agolast modified: 9 years agoSleevendog, that pastrami looks delicious, I love pastrami and haven't made any in a while. Now I'm going to be hungry for that.
Jasdip, I agree, Elery and I both like cabbage and I don't make it as often as I should, I just don't think about it.
Ann T, I wish Elery liked gravy, that hot sandwich looks just like something I'd like today. It's really cold here, and by Thursday it'll be colder, they are predicting a high of zero that night. Hot food is definitely going to be a necessity.
I've kind of been craving Chinese so tonight we had a "beef and broccoli" knockoff, made with venison in place of the beef. Brown rice in the oven per Alton Brown, and roasted butternut squash, we have three left from the garden, I'm amazed they've kept in storage this long.
Amanda and Dave were here with the kids on Saturday, we'd lost power and Elery went to help Dave start their generator. The new house must have some pretty good insulation because we lost power for 4 1/2 hours and the temperature only went from 69 to 62 in that time. Outside we were having wind gusts of 45MPH and the wind chills were about -35, so it was cold enough to be worried. As a result, Elery bought me a nice Valentine's gift, a brand new, shiny, bright red generator. I think it's perfect. (grin)
Anyway, I had a ham in the roaster, so when the power came back on I finished that, made some twice baked potatoes, home canned green beans and cheated with some frozen cheese bread. This plate belongs to the Monkey Princess, she wouldn't touch the sweet potatoes.
Annie
Jasdip
9 years agoAnnie, the only canned green beans I like are the French cut with the pimiento. But yours always make me hungry, they look so good.
I made an easy-peasy dessert. Graham crumbs, cream cheese, vanilla pudding, pineapple, and bananas and whipped cream. A variation of the cherry cheesecake that I make regularly. It looks messy, I can't cut nice neat solid squares.
User
9 years agoI will have some of Annie's ham dinner, including the sweet potatoes and a piece of Jasdip's amazing looking dessert.
Baked two pizza's on Monday. The dough had been made the night before and given an overnight fermentation. Baked on the grill in the Bakerstone Pizza Oven.
First out was a Greek Pizza with potatoes, feta and Kalamata olives.
Thin crust with chewy rim.
Second pizza was topped with Italian sausage and mushrooms.
Crust.
annie1992
9 years agoUser
9 years agoAnnie, we had Chili one night too. And even though my recipe is more of a Texan style, I always add beans too. This time I added black beans.
A few of our meals since I posted last including dessert.
Raspberry Tart
Dinner off the grill - Boneless chicken breasts, potatos, peppers, zucchini and green beans.
Chicken with peppers and black bean sauce.
Chili with home-made flour tortillas.
annie1992
9 years agoAnnT, I just like beans, but I always feel that chili needs a "starch", like rice or beans. Maybe it's a Midwestern thing.
Here I made some sesame chicken with rice one day and glazed some beets:
In all the moving, I've been finding things in the freezer, so I made a big batch of beef stock, simmered all night and canned into 6 quarts and a pint:
That conglomeration included a three year old package of oxtail and a stray beef rib, which made for a nicely beefy stock, although now I guess it's fashionable to call it "bone broth".
It gelled nicely and spent some time in the pressure canner, although I did use some to make beef barley soup, which I forgot to take a picture of, of course.
Tonight Elery had homegrown pork chops topped with sautéed onions and poblanos and a vegetable stew, as well as a side of Sol's zucchini pancakes. I have a bridge that's come loose and so can't chew anything until Dr. John gets that fixed next week, so I had Sol's zucchini pancakes with an egg for protein.
I spent the last two days at Ashley's with the girls, since her regular sitter broke her leg. One night we made pot roast and last night we had spaghetti with garlic bread. No pictures because I had no camera, LOL.
Annie
wizardnm
9 years agoAnnie, that beef stock looks wonderful! I need to make some. I've been making chicken stock lately but not beef.
Tonight, I finally remembered to take a picture of dinner. I take plenty of pictures of food for the blog, but tonight I did one of the Shrimp and Grit's I made for dinner. First time making this southern favorite by this northern gal. We really enjoyed it. I'll make it again!
I'll have to work on the proper picture sizing for this site... sorry it's so big.
Nancyannie1992
9 years ago
plllog
9 years agooldhouse1
9 years agoUser
9 years agoAnnie, your stock looks so rich. Nice to have that on hand.
Nancy, your grits and shrimp look amazing. I finally have grits. Matt found a place in Victoria that sells them. I made grits recently with roasted garlic and cheddar to serve with oxtails.
Green Peppercorn Steak
Grilled chicken Greek style.
With traditional sides.annie1992
9 years ago
coconut_nj
9 years agoIt does me good to see all this great food. Nancy your shrimp and grits are really calling me. Ann T and Annie you never disappoint. We just used my last jar of beef broth last weekend for Stroganoff for our anniversary. I have 10#'s each of beef knuckles and chicken to make stock/broth of each. I don't get around too great so I need Christy to help with the setting up and hauling stuff around. I usually cook it for a day and then strain and refrigerate to get most of fat off, then reheat to can or reduce more if needed/wanted. Here is last batch.
rob333 (zone 7b)
9 years ago
Solsthumper
9 years agoGood-looking food as always, folks. Btw, I haven't made Shrimp and Grits in a few years, and it's what I'm craving at the moment.
Annie, keep using some of that liquid gold to help your troops feel better soon.
There's always homemade chicken stock here, which is what the doctor ordered when Thumper got sick last week. Thankfully, whatever he had, only lasted a couple of days. I hope you guys will recover just as quickly.
It is 27° F. in MI. That means, it is shorts and sandals weather!
And I've been cranking out tons of ice cream everyday, sometimes twice a day. Right now, I have espresso ice cream, pumpkin ice cream and buttermilk ice cream in the freezer. That's normal, right?
At any rate, I'll post the ice cream pictures at a more appropriate time, probably around Christmas...
Like everyone else, I've been cooking, but rarely photograph every dish. Some of these photos are from last fall.
Btw, who gets tired of looking at jars of chicken (or any homemade) stock? Not me.
I used the stock to make Roasted Tomato Soup, with Gruyere Popovers.
...and Avgolemono. The guys' favorite.
Butterscotch Brownies with Homemade Ice Cream and Hot Fudge Sauce.
And I noticed we're back to having our pictures reduced to 'blurry level' again. Perfect.
SolJasdip
9 years agolast modified: 9 years ago
shirl36
9 years agoI do not have much to offer other than to say to all how much I enjoy all of the pics of their plates and posts of comments. Sometimes I am just overwhelmed with them all. You all are an inspiration to me. Over the last few years I try to make a "pretty plate" like the many I view on WFD. Our daughter comes to lunch, I try these new ideas out on her....and she says....."I would rather come here for lunch anyday rather going to a restaurant".
Today is a good day after entertaining a flu bug for six days....the sun is sorta shinning, one more night of cold temps and then an upward climb to more like spring weather.Todays lunch....Meatloaf/gravy, fettucine with a butter/herb sauce, and lettuce wilted with a hot Zesty Italian dressing.
Thanks to you all!!Jasdip
9 years agoUser
9 years agoSol, love when you post. Your pictures are always special.
Shirl, I would be happy with your dinner. Looks delicious. Love that your meatloaf has gravy and not ketchup or tomato sauce.
Yesterday's bread. Eight medium size baguettes.
Chile Rellenos
Grilled hot dogs on homemade buns.
With homemade potato chips.
annie1992
9 years agoOh geez, now I want some of everything. But first, I want a popover.
Sol, your broth looks prettier than mine, how is that possible? You're magic, I know it...
I think making a dozen kinds of ice cream when it's -25 if perfectly normal. It isn't? So I shouldn't have unpacked those sandals last week? (Sorry, if I put them away, I'll never find them again, now we're remodeling the first bathroom, LOL)
Coconut, I make broth just like you do, but I removed the fat and froze it. For something, I just don't know what, LOL. Maybe frying potatoes? I'm glad to see you here, I've missed you.
Shirl, I'd eat at your house any day. I think the fact that our kids would rather eat at our house than out at restaurants is the biggest compliment ever!
AnnT, now you've done it. Elery wants chiles rellenos and I want homemade potato chips and our yearly physical is only two weeks away and we're supposed to be eating Styrofoam and compressed air in preparation. Sigh.
We didn't really have supper, we just warmed up whatever we could find, because we were working on Makayla's science project with her. Making electricity with fruit, go figure, even her science project centers around food. And Bud had a second seizure on the bus tonight, that's two in six days so an emergency doctor's appointment for him tomorrow. Sigh. They need to find out what's happening with my little Buddy, although he says he feels fine.
Annie
Jasdip
9 years agoannie1992
9 years agoJasdip
9 years agoUser
9 years agoCoconut, so nice to see you posting again.
Pizza, one with sauce, fresh mozzarella, roasted cherry tomatoes, kalamata olives and fresh basil, and the other was more
like a focaccia without sauce and cheese.
Just roasted cherry tomatoes, basil and olive oil.
Eggplant and Tofu in a Black Bean Sauce.
Rigatoni with Garlic Basil Meatballs.
I made them this time with ground chicken rather than pork.annie1992
9 years agoAnn T, I don't dare let Elery see that pizza, or he'll head to the garage for that pizza oven! It was a high of 16F today, the pizza will just have to wait. The eggplant looks really good to me, although that hot pepper would have to go, LOL.
Jasdip, I use roasted carcasses sometimes, but because we raise our own meat chickens it often raw pieces like backs, necks, wingtips, the feet if I haven't already used them but it will gel without the feet. I put them all into the big Nesco roaster with some onion, celery and carrot, turn it on about 400F and let them all roast until they are nicely browned, then add a handful of peppercorns, a couple of bay leaves, some salt and enough water to fill the Nesco a couple of inches from the top. I let it come to a good boil, turn it down to about 300F and let it cook all day and sometimes all night, the longer the stronger the flavor, you know. I don't even have to stir it, but I do check the liquid level if I'm going to let it simmer all night. Then I strain it through a colander to remove the big pieces and refrigerate the stock/broth until the fat rises to the top. Skim off the fat and freeze it and then reheat the broth, taste to adjust salt and seasonings, pressure can it. My lastest batch was just backs, leftover from those homegrown chickens Elery and I split for the grill, and I saved all the backbones we cut out.
I use the same technique with beef, because it's just so easy. Into the roaster with everything, a couple of hours at 400F, add the water, turn it down to about 300F and let it simmer for as long as I have. I can do anything else, it doesn't even need to be stirred, but I check the liquid before I go to bed if I intend to let it simmer overnight.
Today I had a trip to the dentist, so we had soup for supper. I made chicken soup with wild rice, and Elery had a barbequed pork sandwich on a pretzel bun with his.
Annie
shirl36
9 years agoI am spending entirely to much time on this computer.....I have find some very interesting food blogs lately and get engrossed (starting with AnnT's blog and branching out from there).
Thursday did some bread baking just for the fun of it....Had some of both in freezer, figured kids would drop by and I would send home with them, no one showed up, they are now in our freezer.
First did Hot Dog Buns.....have been doing these for sometime, first started out free forming...just wasn't what I wanted....suggested to my husband, Mr. Bill, "make me a cutter"....we first used a can.....he squashed and rounded out ends, sorta worked but more like hoagie rolls. Next he cut some metal and formed to my measurements, still not quite right. "Would you try one more time?" he did and I feel like it is great. Actually rather proud of it!! Cutter measures outside 6" x 1 - 1/4". He cut two pieces formed in two halves, then fitted together to make 6" and glued. The plastic tubing helps eleminates the sharpe edges.
KA Moonies Beautiful Bun recipe. Make 8 buns and the scrapes I roll, tie in a knot.
Pic of yesterdays roll and the cutter
Slidder rolls...loves these little rolls... makes great mini sandwiches. The secret I think to perfecting looking is the thickness of dough when ready to cut. Use a 2 1/2" round cutter.
party_music50
9 years agoUser
9 years agoJasdip
9 years agoRestaurant quality food as always, Ann!
Annie, how many freezers do you have? We have one chest freezer and it frustrates me every time I go rooting for something to eat. There's absolutely no room in an upright (for us) but chest freezers are a pia.
Shirl, gorgeous buns. I'm curious as well, why you don't just roll your dough into the desired shape.
We just finished dinner, a sausage (cut in half so that the cut side gets nice and brown). Of course, I didn't take a picture of that side. Sigh.
The rest of the sweet and white potatoes that we love roasted in a baking dish with lots of garlic and olive oil. Frozen corn.
We also finished the banana, pineapple and whipped cream dessert
shirl36
9 years agolast modified: 9 years agoJasdip
9 years agowizardnm
9 years agoannie1992
9 years agoJasdip
9 years agolast modified: 9 years agoannie1992
9 years agoJasdip
9 years agoCi_lantro posted a recipe sometime last year for grilled pork chops. She marinated the homemade sauce all day, then grilled them. I marinated ours for a couple of hours and pan-fried them. Super delicious!!!! It's a definite keeper, we moaned all the way through dinner! LOL Thanks Ci-lantro!
I also had a sweet potato that was crying for me to do something with, so I par-cooked it in the microwave then finished cooking in the skillet. Canned french style beans was the veggie.
Holly- Kay
9 years agococonut_nj
9 years agorob333 (zone 7b)
9 years agoJasdip
9 years agowizardnm
9 years agooldhouse1
9 years agoJasdip
9 years agolast modified: 9 years agoIt's been a few days that anyone's posted. Dinner wasn't fancy, but it was tasty. The asparagus needed to be used up as did the ham that I roasted. So it went into a stir-fry.
dcarch7 d c f l a s h 7 @ y a h o o . c o m