So...whats for dinner?
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Leftovers tonight. Jump ups? I forgot who called them that. Eggplant dish, black eyed peas and brown rice and romaine salad or coleslaw.
I am sitting in the dermatologist's waiting room until it's time for the blue light treatment. We're having some winter weather. It may be a mix of rain and sleet by noon. I'm hoping to be home by 12:30 or 1 pm. Staying out of sunlight for 48 hours shouldn't be a challenge
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Snowing and my joints are achy from all of this cold damp weather. I think I need to move to AZ!
Made a big pot of beef barley soup with lots of veggies in the crock pot. Grilled cheese and soup tonight...thinking Gruyere on sourdough bread with some carmelized onions and bacon. So bad but am craving this wonderful sandwich.
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74F on Sunday. It will be in the upper 60F range tomorrow.
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Meatballs are cooking for later in oven. Made two cookie sheets full. Looks like it will be enough meatballs for two meals
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Laurie's special Mexican Chicken is in the oven. The wonderful meal that can not fail from our original founder. I was going to the store to get tortillas & other things, but it hasn't gotten over 36 with a nasty rain so I decided I will wait and get them tomorrow for my leftovers. The next two nights are supposed to be 26. Brrrr. That's cold for Houston.
Meatballs & soup & Gruyere sangys all sound great.
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Minus- please share Laurie's Mexican chicken recipe- sounds interesting... We had hamburger stew in prep for the 5-8 inch snowstorm they were still predicting at 7pm tonight after ALL day and most of the week hype of a BIG storm....just now, they are saying less than I inch accumulations.....wow. Just wow.
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OK, now I'm jealous of your weather! It's 8F now. The sun was shining, and it melted some snow so we have icy sidewalks and streets. Snow removal is great here, so everything keeps going as usual.
It's Sushi Friday. Ate a lot since dinner was my only meal today. Then a daughter made brownies. Yum!
My husband is the usual cook, but I can make breads and desserts. I can make pancakes, waffles, and crepes (or breakfast desserts). And I know how to put out fires. ;
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We went down to 3F this morning, but amazingly, no precipitation. (Blows my mind that the mid-South is dealing with ice storms & blizzards while we merely pile on the layers). Yesterday I made Eggs Benedict with the little packet of Christian Poitier bearnaise sauce my sister gave me (she bought an assortment), pasture-raised eggs, low-carb toast and jamon Serrano left over from New Year's Eve. This morning, I made eggs-in-the-hole with the same low-carb bread and used the cutouts to make a snack sizes “biscuit" sandwich with a turkey sausage patty. Tonight, gave in and ate the remaining two spareribs (I always buy them sauceless) and 1/3 of a leftover Greek salad Bob brought home Wed. night. Craving a DD Boston Kreme donut, so I called Bob and asked him to go through the drive-thru en route home. IME, if I try to discipline myself and eat around a craving, I usually end up giving in anyway. A square of dark chocolate, a tangerine and some Greek yogurt or ricotta isn't gonna cut it….and I'd just end up raiding the freezer for gelato. (And it's way too cold downstairs to enjoy ice cream).
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It's 1° right now, but zero last night. My skin feels like alligator skin and I can't keep enough lip balm on to keep my lips from cracking. Looking forward to the predicted 50° on Monday.
We have about 3 inches of snow on the ground and the birds have been holding a full frontal assault on the feeders. Imagine our surprise to see a very large red tailed hawk sitting in the tree right in the middle of the feeding area. This guy was huge! Even more surprising was the fact that none of the birds were paying him any attention, several perched within a foot of him. The hawk was very persistent and kept returning to the middle of the activity in spite of our chasing him off repeatedly. This is so unusual because usually when there's a hawk around anywhere, the birds disappear or become completely motionless until the coast is clear. Today they acted as if he was invisible. Don't know if the drive for food was too strong or what, but it was weird.
Tonight was gumbo with smoked sausage, some andouille and shrimp. Brown rice and a few garlic bread sticks went with it.
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The salsa chicken recipe comes from a friend of mine.It great, e</iand healthy.
Usually I hate left over but this one is the exception,
it makes for great wraps or enchiladas a few nights later.2-4 chicken breasts- put them in a Pyrex dish and dump a jar of your
favorite salsa over it.Open a can of black beans and drain- dump that
over it too.Cover and bake at 350 for 1 1/2 hours. (it works like a
fast slow cooker and makes a sauce out of the black beans and salsa, the
chicken just shreds apart.)
Make some brown rice and 2 minutes before you are ready to eat uncover
the chicken and top with cheddar cheese, or mexican blend, what ever is
handy,
We eat it using the salsa mixture on the rice as a type of sauceand a spoonful of sour cream on the chicken.
Whats great is it takes literally 2 minutes from fridge to oven AND you
get to say you made dinner:)
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The Big Guy
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The Big Guy
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HappyHammer - copy of Laurie's post above but I can't seem to insert quote marks or add italics or even space it differently. Just so everyone knows, each word is Laurie's.
And of course now that I see it in writing again, I forgot to add sour cream tonight. Darn - it was in my brain to remember but I guess it smelled so good & I was so hungry, I just scarfed it up. I didn't shred the chicken this time and served a whole breast topped w/beans & sauce & cheese.
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Wow Nance!!!
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Tonight I tried a recipe that showed up on my Facebook feed and it was really good! Lemon Chicken and Spaghetti Squash. Guilt-free dinner. I made it just like the recipe, but added shredded Parmesan cheese on top, and a lot more garlic. I think next summer I'll try it with some fresh basil from my garden.
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Siciliana - Sounds delicious. Welcome to our kitchen table.
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Welcome, Siciliana! Speaking of Sicily (I assume that’s your heritage?) was briefly considering making fake cannoli out of low-carb bread toasted around tubes and stuffing them with ricotta, mascarpone, cream, fior di Sicilia extract, sugar-free apricot jam and a little Xylitol. Then Bob walked in the door with a Boston Kreme…cronut!!! (Only one, lest I be too tempted). Bless him!
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Thanks for the welcome! Sicily is not my heritage, but I spent some time there about three years ago and fell in love with the place. Before I got this #?$%&!! diagnosis, I was planning a trip back to Italy to study more Italian. and see more of that amazing country. But I really do plan on going back there and spending more time once I get this treatment behind me. I really love the Italian language and their way of life. And the food.....but now you've got me thinking about a cannoli! And a cronut, whatever that is!
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Going to get some grinder rolls for tonight. Had enough meatballs left from last night for grinders tonight
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Hi Siciliana. That sounds like a good recipe...Chicken is my favorite meat to work with, and my wife does all sorts of amazing things with spaghetti squash.
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Thin sliced steaks, mashed potatoes and a sala
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It was -7 with the wind chill this a.m., so I made homemade veggie soup---took the whole day, the kitchen is trashed....but it smells and tastes like moms......who hooo...
Now off the the NH to visit dad and get chilled to the bone.....at least no ice or new snow.
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So, in the end, at the last minute, after days of telling us we were in for it...we got <1 in but temps are COLD and the low tomorrow is around 9....really cold for South Carolina. Supposed to be the same (32/12) until Tues. Then by Thursday/Fri near 60. Gotta love the new South as we are much warmer than we used to be....just sayin'. Supper tonight was leftovers- grilled pork loin, collards, red potatoes and some steamed green beans. Good stuff! Neighbor birthday party tomorrow night.
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8 inches of snow for us last night and today. Temps in the teens and lower with the wind chill so it was a perfect potato soup with hickory smoke bacon, aged white cheddar and a side salad.
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Vargadoll - where are you living that you have that depth of snow? Your soup sounds good.
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A cronut is a hybrid of a donut and a croissant, using layers of puff pastry instead of regular dough and then fried. Some French chef in NYC claims to have invented it (even trademarked the name), and for awhile it was extremely hard to get, like Furby or Tickle Me Elmo a week before Christmas.
Lunch today at Allium in the Four Seasons was a seared ahi/baby spinach/broccolini/edamame/orange salad. (And a lemon-fennel brioche). For dinner I heated the smoked duck breast I was gonna slice and serve cold for New Year’s Eve—it was sort of like ham, only meatier and less salty. Pan-seared some frozen Dr. Prager's zucchini latkes (they also make a broccoli version). Steamed asparagus and topped it with the Christian Poitier hollandaise I ordered online, which came today.
Still no snow, but hit zero this morning and subzero wind chills all day. Sitting here as I type, wearing a fisherman sweater on top of another sweater and UGGs. Thermostat says 75, but the idiot plumber installed it four feet above a baseboard radiator. (Definitely that hot upstairs, though).
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Sandy--I think it's best there are no cronut shops near me because I think it would be something I could not resist. There is, however, the Donut House, open 24/7, about a mile from my house. It takes every bit of willpower for me to sail on by that place!
Today I made a big pot of chili and homemade biscuits. Too bad I couldn't stop with only one.
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Having meatball grinders tonight while watching the Packers-Giants game
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Oh my- Sandy, am also glad no cronuts anywhere nearby- they sound delicious! The Dr. Prager's items are availablehere and I have wondered about whether they are good- may try them since you mentioned them in your post.
The chili and soups sound perfect for all this frigid weather.
Not sure about supper tonight- I have 1/2 of a pork tenderloin that needs to be cooked but can't figure out what to do with it. Anybody have a favorite preparation?
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happy - I do pork tenderloin often - in several ways. I either roast it coated in a mustard/garlic mixture - sometimes roll in panko bread crumbs, or put it in a sweet and sour marinade for a little while and then roast, or cut it into thick slices, pound them thin, season them, and cook them like scallopine - I add some tarragon and a splash of vinegar or white wine after a quick browning, then remove the pork and make a sauce by finishing with a bit of cream or half and half and Dijon. I also do a sweet and sour unbreaded pork by cutting it in large cubes, browning it with onion and cut bell pepper. While the pork/onion/bell pepper is cooking I combine the juice from a can of pineapple chunks, some brown sugar, Worchestershire, some vinegar, S&P to taste, and some ketchup to make a sauce. Add the sauce and the reserved pineapple to the pan, cook a bit and add a slurry of cold water and cornstarch and boil briefly until the sauce is thick and glossy. I like this over rice, and you can do this same method with chicken.
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