So...whats for dinner?
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Eric, our pepper vinegar comes from little jars of tiny peppers. I refill them with vinegar.
I bought a rotisserie chicken at Sam's Club yesterday. I used some of it to make chicken enchiladas last night. They were good. I used home-made corn tortillas from the freezer. We also had home-made guacamole. I had intended to make a coleslaw but dh said it would be too much food. He was right.
The plan is to make chicken salad with the remainder of the chicken. The carcass has already been simmered in water to make broth, thanks to Eric the Influencer. LOL.
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I'm thawing a small pork shoulder blade steak and will cook it up this morning so I can shred/cut and add it to yakisoba noodles I want to make. The last of the yummy meatloaf will be for lunch.
Super windy here again. My idiot neighbors are back—they were gone for 3 days and it was glorious.
DH's dental visit and hospice nurse visit went well. The "restoration" along the crown to cover the hole/gap on his "good" side of his mouth is making eating so much easier; no more caught food pressing down into the gap.
Yikes on Sharon's flight and the person allowed to board. Glad your wife is home and safe….each time I think I would like to travel, I look at the news and I stop having FOMO.
editing: I ended up making the pork blade steak into an Indian meal (DH's fav)..shredded and braised in spinach.
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Waiting to board a flight from Baltimore to Salisbury I observed our luggage being loaded on the plane adjacent to our tarmac gate. When I alerted the desk agent to this he said our gate would be changed. It was, but to a different one. When we landed with an empty cargo hold the agent in Salisbury wondered how I knew our luggage was in Pittsburgh. Duh! The de havilland dash 6 has no space for carryon items so the flight crew and visitors had nothing other than briefcases. At least we had what we needed at home.
Wally, Hopefully those neighbors will spend more time away.
Carole, Yum on the chicken enchiladas.
Dinner tonight was Turkish lamb meatballs in ezme sauce on rice.
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Hi, I once had my luggage returned two weeks later. Hope yours does. I just googled ezme sauce, sounds delicious. I made veggie burgers from spinach, broccoli and cauliflower, and then I topped them with melted mozzarella and basil. I find myself cooking more. It helps me get out of my own head.
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Hi, Roslynvaz, welcome to our food discussion.
Last night was leftovers for dinner. Dh had pork piccata and rice. I had chicken enchiladas. We both had freshly made coleslaw.
I have eggplants in the refrigerator and will be cooking them today to make lasagna. I also have to buy a ham. I volunteered to provide baked ham and potato salad for Easter dinner at my younger sister's house. Ham is one of my least favorite meats because of the saltiness.
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Welcome Roslynvaz, Basil is my favorite spice.
Carole, I agree with your assessment of ham. I used to cook one at Easter for DH but am not sorry that he can no longer eat it. Eggplant lasagna sounds like a much tastier dinner but traditions come with holidays.
Dinner tonight was oven fried chicken, cauliflower and mashed potatoes.
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Making something quick tonight as I am going to be doing prep work on some of tomorrow's Easter dinner. Had to move our Easter dinner because my hubby has to work Sunday.
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The eggplant lasagna was as good as always. Leftovers for another meal.
We plan to go to my sister's house tonight so that I can visit with her daughter and granddaughter and GGD. The granddaughter requested shepherd's pie, which is cottage pie, made with ground beef. The GGD is an adorable little girl between one and two years old. I see pictures of her on Facebook almost daily.
Yum on oven fried chicken. It's already hot enough to think twice about using the big oven. I heated the eggplant lasagna in the toaster over. The corning ware dish just barely fit the space.
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Ŵe like ham and would normally have it on Easter but we had it recently so this year I’m making a pork roast. I find some ham brands are definitely saltier than others and avoid the saltier ones.
Chicken leek pie tonight
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HI Roslynvaz. As they say, pull up a chair. :-) Basil is one of the favorites of Sharon and I. We have sprouted several plants from last year's seeds and are awaiting them getting big enough to harvest some leaves.
I'm not sure what we'll do for Easter dinner. We have a couple of frozen ducks in the freezer (from Azure Standard), so that's a possibility…if we start the thawing process now…. It's probably not standard Easter food, but that's okay. :-)
I can't imagine "back in the day" using a wood or coal cast iron cook stove in the summer. That must have been brutal. :-)
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Me either eric. But somehow our ancestors did.
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Some NOLA folks solved that issue by having the kitchen in in a separate building
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m0mmy, It’s good to have a traditional holiday meal early or late if necessary so as not to miss out on favorite foods.
Carole, Heating the house with the oven is a help here since we are still having wintery weather. So far we have had just two days with temps high50s/low60s but yesterday’s rain had sleet mixed in. Much of the snow has melted but there are still patches of it and no buds on the trees. I bought a yellow tulip plant at the grocery store just to have a touch of spring
Nance, Thanks for the reminder. I haven’t made chicken leek pie for a while.
Eric, From what I’ve noticed in the store this year many people are buying a splurge meal for Easter (beef or pork roast, good steaks) rather than a ham so duck would be appropriate.
Dinner tonight was Tuscan shrimp and some really good ciabatta bread. A former student of mine owns a bread only specialty bakery and sells to the public for three hours one evening a week. She bakes principally Italian breads which suits me (DH prefers French.) He did get a loaf of Italian style challah which he likes and I also bought a loaf of cranberry pecan bread.
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I'm one of those who understand Carole's dilemma. In Houston it's been 90 degrees several days already - so I'm approaching the end of my baking for the year. I can remember when I was younger & we had family Thanksgiving &/or Easter dinners. We had to crank the air conditioning down to 60 in order to be able to cook & eat inside the house.
Because I spent the day sitting in my recliner reading today, I was happy with the A/C at 76-77. But not if one wants to cook or mop floors.
Hmmm - dinner?? Never happened. I had 1/2 of a cupcake this morning and two hard boiled eggs this evening. I agree about all the ham comments. Although I like it, I rarely eat ham due to the salt & resultant swelling. I like the idea of going to a spiral ham place & buying a bone. Thanks for the tip. I do sometimes find hamhocks at the grocery store with enough ham for split pea soup. But to be honest, as much as I like it, I've never made it. Do any of you have an good, easy recipe?
I lost my gardenia bush in the freeze a couple of year ago. Planted a new one, and even though it isn't even 2 feet tall, it has lots of blooms.
Tomorrow will be fresh tomatoes with cottage cheese and left over cucumber & onion salad marinated in sour cream, tarragon vinegar & dill.
Carole - not surprising that you couldn't easily find Tuaca. I actually called the New Orleans headquarters and then discovered that while Sazerac is headquartered in New Orleans, the main office is in Kentucky - so I called them and they can tell you where the product is carried in your area.
https://en.wikipedia.org/wiki/Tuaca
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Hi Everyone,
Thank you for the warm welcome to your food group. Basil and garlic run in my veins and it was nice to know others share my love of this herb. I also love scallions [especially because you can submerge in water, regrow and use again]. I'm super curious about the leek pie and oven fried chicken. I would love some pointers as I have never made either but now I want to. I just purchased an immersion blender and I'm going overboard with it :) I have a loved one I care for with Parkinson's who has difficulty swallowing so pureed foods help. I am still attached to my food processor but the immersion blender is so much easier to clean and has the same attachments/functions. Today I made potato soup and a mushroom soup. Yesterday I made a fortified stock. I put chicken feet in it [along with the chicken carcass, veg, and herbs] on the recommendation of my friend who is a chef. The end result was worth the ick factor :)
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Wishing everyone a lovely holiday. Normally I would make manicotti or lasagna but I think those would be unappetizing pureed so I'm still figuring it out. Maybe risotto….?
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Chicken feet make the best stock but they’re hard to find around here. Occasionally Walmart or Costco will have them and I try to snap them up. They’re usually labeled “chicken paws ”.
Tonight is grilled beef and veggie kabobs and rice pilaf.
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Scrambled guinea hen eggs, last night, with used up leftovers for sides.
I'm thawing black cod for tonight.
Basil is an acquired taste for me but garlic runs deep in my veins. I happily eat raw onions as a snack, raw garlic with salt spread over bread with olive oil…hmmmmmm. I'm getting hungry just thinking about it.
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I made hamburger soup to slurp up during Easter Weekend. 😋
(🐇)
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We are having our Easter dinner tonight since he has to work tomorrow. It consists of a pork tenderloin, hash brown casserole, steamed veggies, homemade rolls and a quick dessert
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Minus, I’m glad your new gardenia bush is blooming.
Nance, DH used to bring home chicken feet from test slaughtering if I needed them. The only place I have been able to buy them is from a kosher butcher but there is none near where I live now. Chicken paws is a great name.
Wally, I also love onion and garlic. Guinea hen eggs make creamy scrambled eggs.
Teka, Your hamburger soup looks delicious. It’s still soup weather in NH, too.
m0mmy, I hope you enjoyed your early Easter dinner.
Roslyn, I use my immersion blender to make avocado soup. It has a good consistency for those with swallowing problems. My oven fried chicken is a bit unorthodox. I slice a half boneless chicken breast in two, coat it with mayo, then dip it in panko, crushed cornflakes or crushed pork rinds. I bake it in a 350F oven in a pan sprayed with olive oil for about 30 min. Carole uses a more traditional recipe. She’ll probably chime in when she gets back from her trip to see relatives.
Dinner tonight was enchiladas in salsa verde sauce.
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We made spaghetti sauce in the pressure cooker. The recipe includes three cloves of garlic. We used seven cloves. it is almost impossible to get too much garlic. :-)
My mom used to put corn flakes onto wax paper and slightly crush the flakes. She'd add some flour, salt and black pepper to the flakes and then roll the chicken in the mixture. I don't remember the baking particulars (time or temperature), but it probably wouldn't be too difficult to "figure it out".
For whatever reason an immersion blender is not one of the things I have in the kitchen and I'm not sure why…we have pretty much everything else. :-)
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My early Easter dinner was good. I make my hashbrown casserole a little different than the recipe i have seen. The original recipe calls for crushed up cornflakes for the topping but i use bread crumbs. My hubby loves it that way. I originally made it like the recipe and he hated it like that so I make it the way he likes.
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The duck is all thawed out and according to the package it will take around 1-1/2 to 2 hours to bake.
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Happy Easter to those celebrating.
Pork loin roast with white wine gravy, roasted potatoes and asparagus, applesauce, dinner rolls and pineapple upside down cake for dessert.
Stress test tomorrow so no chocolate bunnies for me today.
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DH home from surgery and has no appetite, so not cooking much. Pasta and carrots with roast chicken and calling it a day !
Happy Easter to all who celebrate.1 -
Asian chicken vegetable with noodles. Kind of made up on the fly.
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Eric, You can get away without an immersion blender if you pour the contents of a pan into a regular blender. I only have a small smoothie blender. The immersion blender works fine for soups and sauces so I don't spill things. My mother who was not a very good cook had her pressure cooker explode on her more times than I can count. I guess that's why I never got one even though they are great time savers. Enjoy the duck.
m0mmy, I think I would prefer bread crumbs on a hashbrown casserole, too.
Nance, Your white wine gravy inspired me to make red wine lamb gravy since my split leg piece had only a small amount of fat. I hope your stress test goes well. You can celebrate with a chocolate bunny afterward.
Roslyn, When my mom was in memory care the chef made pureed pasta which tasted good. The pasta was overcooked beyond al dente and put in a food processor with margarine or butter. The sauce was added later. If it had meat in it the sauce was blended separately. The chef had run an award winning restaurant but eventually took the position at the assisted living facility so that he could be home by 7:00 pm to spend time with his family. All the medical diets there were tasty.
Rhonda, Glad your DH is home from surgery. Roast chicken, pasta and carrots sounds like a good meal for everyone.
Wally, You always seem to be able to come up with a dish from what you have on hand.
Dinner tonight was roast butterflied leg of lamb with red wine gravy, sautéed asparagus and roasted potatoes.
Happy Easter and Chag Pesach Sameach to those who celebrate.
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The duck turned out well. The duck was supposed to have a glaze packet, but it apparently was forgotten. I didn't want to make a 25 mile trip to the store, so I used what I had in the pantry…balsamic vinegar, some lemon juice and honey.
As you can see, the dogs were closely supervising the carving of the duck. They got some of the duck fat after we were finished eating. The rest of the fat was saved for their future meals.
We've had Frankie, the black dog on the left, for over 14 years and he was fully grown when we got him from the shelter so he is likely 15 to 15-1/2 years old.
Daisy, the "other dog", is sort of an unknown. She was likely abandoned and showed up in our yard in late October 2024—no chip, no collar, and no one claiming her despite an extensive effort on our part. Based on the vets' estimates, she's now probably 2 to 2-1/2 years old.
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Great picture Eric!
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