*planning to sneak a sixth crouton in Kswl’s salad*

And an extra .5 oz. of chicken

Sadly Lucille, nothing inspired. Just a standard herb rub but it does smell good along with roasted cauliflower and shallots.

Pizza!

Pepperoni sausage and chicken artichoke pesto with a nice side salad.

@jojoco

We love this tofu recipe, and I bet it would be perfect in the air fryer.

https://itdoesnttastelikechicken.com/almond-rosemary-lemon-crusted-tofu/

Shrimp scampi in sofrito over polenta.

@petalique I had to do a little sleuthing but it seems that is Russian canned fish jaws. That's the what but the why totally escapes me!

Going to try to make chicken with a buffalo coating, in the air fryer.

DLM —great sleuthing! I wonder where I came by it. Lately, I am trying to put a note w my finds. I was thinking maybe from an Asian cooking site, but I think it might have been from a humor site or Reddit something. I need to learn how to do a reverse lookup.

Borscht. Meatless. Haven't made it in years.

It's Take-Out Night......Joe's Inn Loaded Spaghetti Dinner with salad & bread. Meatballs, sausage, pepperoni, mushrooms, extra cheese & meat sauce.....yeah, I can be a glutton, nyuk. VgQn got the vegan spaghetti dish w/spinach. This is one of my once/month things like Eggs on Cheese Toast for breakfast. Yum!

The canned fish is purportedly herring.

The language is Russian.

Big for herring and whopper teeth. But, maybe Russian herring run big.

So peculiar — perhaps for ornamentation? That plastic fork doesn’t look up to the task.

I tried a new recipe and it's a keeper. Meatless chili. I did have a Kitchen Mishap though. Instead of flipping the top of the red chili flakes stupid me unscrewed the cap. Yikes! I scooped out what I could but there was a good amount of flakes left.

I ate it topped with avocado, yogurt and shredded cheese to tame the heat.

Last night it was homemade pizza: picked up a container of BelGioso fresh mozzarella, marinated in olive oil and herbs. Used a couple of teaspoons of the marinade (tried to pick up a good amount of the diced herbs) mixed with some Spanish salsa verde tapa condiment (not the same as Mexican salsa verde) to brush the cauliflower crust, sprinkled chopped broccoli and yellow pepper, dotted several of the mozz balls, finished with a light sprinkle of parmesan. Really good!

Since I have to use up the cheese in a few days, I will likely make this again on Sunday.

Tonight was tilapia with yellow squash, spinach and teriyaki noodles.

I am making a chicken pot pie for Sunday dinner. I don't recall making one before, except I think Blue Apron had one once with biscuits instead of crust. That was delish.

DH had one out recently and it was only OK so I decided to try making it.

Last night was cashew chicken. Not made in an authentic way, but tastes like it came from a Chinese restaurant. We've had a thin carbon steel wok for years and it works well enough on an electric stove, but this year my wife got me a stainless steel wok. I know that no Chinese restaurant would be caught dead using one, but I love it. Not sure exactly why, perhaps the thickness, but it works better and the food tastes better.

It’s really warm and beautiful out today (cold front coming tomorrow), so we might grill lobster tails later. Not sure about a side yet, probably some grilled veggies with lemon pepper seasoning.

Tomahawk steaks for tonight. We received a gift box of these from Kansas City Steaks.

I'm roasting a turkey breast. Earlier this week, I made a delicious brussels sprouts salad, and I may make that again.

Feeling lazy today, have greens in a bag for an easy salad per the Fudd technique from the recent salad thread, and will open a quart of pork I canned a few months back and make a shredded bbq sandwich.

Yikes!

😳!!!

Mu shu shrimp tonight.

Thursday fish and green beans.

Snowstorm on the way with very fast snowfall overnight — Whomp!

Sardines. Spent the day snowshoeing and am pooped.

After a long day at the hospital with DH, I took care of the fur kids, then relaxed and ate a few delicious (leftover) Buffalo chicken wings, an ear of corn, lots of water, and a Vanilla Drumstick. Ahhhhhh!😊

I made chicken legs. I never make chicken legs, don’t know when in my lifetime I have ever made them before. Anyway, I came upon a recipe by Julieseatsandtreats.com baked chicken legs. The reviews were great, so I gave it a shot and it was a hit! Going to be making them again, soon. Served with string beans and corn on the cob.

https://sallysbakingaddiction.com/double-crust-chicken-pot-pie/print/74828/

Either this is the first time I made chicken pot pie, or I don't recall the last time. I was very pleased with this recipe.

I made the version with only a top crust and with shredded chicken.

I poached chicken thighs in Aneto chicken broth. When they were done I shredded them. I reused that broth in the gravy. I used fresh thyme to taste, and a splash of white wine.

Best CPP I have ever had.

Red lentil soup. I’m auditioning soups for a future church event. I’m not vegan, or even vegetarian, but soup is a perfect medium for vegan and gluten-free for all folks. Spices were toasted and ground. First time for that. So easy, so savory, such deep, warm, rich flavors. Can’t wait to taste it tomorrow. Perfect consistency. great color.

YUM i love lentils

Mtn, this is my first time with red lentils. Great color, flavor, and texture. Used the immersion blender gently on about one-third of them, so smoothly textural. 🤪

@Bunny you must post the recipe for that lentil soup. It sounds delicious!

I will. I'll have to do a bit of editing as I combined two NYT recipes.

I've never tried posting a recipe as a JPG before so this may not work. Ack, it's small, even when you click on it. Is there a better way to do this, short of typing it up right here?

This is a mashup of two NYT recipes (Melissa Clark and Martha Rose Shulman).

Ordinarily I would make this soup with chicken stock and/or add a bit of Worcestershire or fish sauce to up the umami, but I specifically wanted to find a delicious soup that was both vegan and gluten-free. I don't miss the chicken stock at all (used Better Than Bouillon Vegetable). It is rich tasting but not heavy at all.

This recipe is so easy that at one point I thought I hadn't added enough liquid, so I added a cup of water. Later it seemed too watery, so I skimmed off about a cup of liquid. No harm, no foul. As for salt, add what you like. I now start with very little and add as needed.

Thanks so much for taking the time to post the recipe!

Doing this sheet pan chicken tonight with breasts since that’s what I have.

https://www.thekitchn.com/sheet-pan-greek-chicken-recipe-23707450

njmomma, you're welcome. I have gained much respect for recipe writers.

BTW, I like some heat in my soup. There was a bit in the curry powder I used (Penzeys) and decided to use Aleppo pepper, which has a bit of fruitiness, instead of cayenne.

My dad is coming over for Valentine’s dinner tonight, so I’m making his favorite: meatloaf like my grandmother made it. For sides, I’ll make mashed potatoes and a yet-to-be-determined veggie dish.

I’m going to try shaping the meatloaf into a heart. Wish me luck. :D

Arugula salad with pears, pecans and shave aged gouda. Grilled flank steak, roasted root veggies over lentils, and pineapple upside down cake (PS it is normal to pay $16.99 for a vanilla bean!? I don't buy them often so never noticed. )

We’re going to a Valentine’s Day dinner party. I’m taking a baby spinach salad with apples, dried cranberries, scallions, and feta.. Dresing TBD.

I have been making a spinach/apple/pecan/red onion salad for years with a dressing like this one:

Maple Dressing:

• ¼ cup mayonnaise
• ¼ cup Pure Vermont maple syrup
• 3 tablespoons Champagne vinegar or other white wine vinegar

• Optional - add poppy seeds for visual interest

Thanks, mtn!

We are at our beach cottage, and we like the rotisserie chickens from our local little market. So dinner will be chicken, mashed potatoes, roasted brussels and corn bread. I was going to get a dessert but figured corn bread is basically dessert.

Lots of good ideas here!

Laughing at Sueb20's post about cornbread being dessert. Not in the South, it's not! It's never sweetened, per my family tradition. If you put sugar in it, it's corncake (and then it could be a dessert).

Cheeseburger (extra sharp cheddar).

Pizza and salad at the best pizza place; its a Friday night habit for us. We split a piece of butterfinger cheesecake.

Meatheart didn’t photograph well, but it was pretty cute and tasted great. Dad took leftovers home for sandwiches tomorrow.

Duck. Then broth with the bones for a ramen soup with Asian vegetables, a few shrimp, sugar snap peas.

Snowing now, overnight, then sleet or freezing rain. I fed the birds a lot of sunflowe, peanuts and suet. For some reason we have a small lone male Eastern Towhee. I’m trying to take special care of him — these birds usually go south for the winter. Cross you fingers for him, please. He is on the small size which is why at first, I mistook him for a junco.

I love these birds — beautiful, lovely song in spring and they are sharp dressers.

🎶 Tow-hee…🎶 ’Drink-your-tea’