Twenty four hour marinated delmonicos, grilled. Rice pilaf, Salad with tomato, scallions, garbanzo beans, cuke, and sliced hard boiled egg. Steamed fresh artichoke.
Ossobuco. That dinner with the cornbread topping chicken pot pie was provided by my step mother in law. I'm spoiled. every Sunday, my step mother in law, prepares and cooks a feast for whoever is around. yes, it was homemade.
You lucky guy....
dinner last night - refrigerator soup:
leftover hamburger with broken linguine in beef broth with some swiss chard, lots of garlic, some green chile salsa, some mozzarella. OK, but not one for the books.
i made chicken topped with onions and some pico de gallo, with a side of broccoli. i have a coworker who uses kraftfoods.com a lot for recipe ideas... you can plug in three ingredients and the site will pop out a whole bunch of meals that use them them, along with ratings and reviews and stuff. they have a lot of resources like that on there. do any of you use it?
Stir-fried curry chicken with onions and water chestnuts.
Bok choy.
Basmati rice.
No, Jonsey, I don't use the kraft site. I follow some newspaper food sections and their websites, a lot of food blogs, and have a lot of cookbooks.
My method is:
Hi Hon! What's for dinner?
I had fried rice last night.
Corned beef and cabbage theme. Included was a corned beef casserole. I'm not big into corned beef. The carrot cake with its cream cheese frosting was delicious.
"Freezer" theme tonight, again. With maybe some steamed baby potatoes & green beans to add. (to whatever it is. I choose)
Well, at a peak of almost 40 C today, I'm supoposed to sweat in the kitchen after work?
I don't think so! :wink:
Chicken marsala tonight, with pasta dnd a salad of mixed baby greens with balsamic vinagrette dressing. For dessert, fruit salad with honeydew, cantaloupe, pineapple, strawberries and grapes. Ahhhh, spring is coming.
40 degrees C, Olga, yikes!
mckenzie wrote:Chicken marsala tonight, with pasta dnd a salad of mixed baby greens with balsamic vinagrette dressing. For dessert, fruit salad with honeydew, cantaloupe, pineapple, strawberries and grapes. Ahhhh, spring is coming.
40 degrees C, Olga, yikes!
Yikes, indeed, mckenzie!
But a cool change coming, tomorrow some time. The weather bureau has promised. And I'm holding them to it!
Your dinner sounds wonderful! So healthy & tasty!
Do you eat this well all the time? I'm impressed!
Me, my "freezer" dinner (a mild chicken "curry" - home cooked not long ago), along with baby potatoes tossed with a few chives & a smidgeon of butter, plus a mixture of green & butter beans (steamed) has actually turned out rather well!
If you have time, McKenzie, tell us about your chicken marsala..
I've loved it, and also shrimp marsala, ever since going to a restaurant in San Diego a few times years ago - Giorgio's, which I guess is still open -anyway, I loved both dishes, which were served there in a small casseroles.
sole poached in chicken broth , mashed pot and sweet pot , carrots and aspargus in more chicken broth
Went to the newly-opened Longhorn in Reading last night.
The decor was cowboy kitsch, but the steak was actually very good.
I had my filet medium-rare and for once the cook and I agreed on what
medium-rare means. The salad was fresh and crisp. I had the "chipotle
ranch" dressing. A little too much "bam" for my taste, but not bad at all.
Baked potato on the side (how boring is that?). Washed it down with a pinot
noir.
Olga, I'm not sure how healthy it is, but we cook like that pretty well all the time. We cook enough to have leftovers whenever possible, so it's not too onerous, and actually that dish is quite quick to prepare. That plan to have leftovers failed last night, though. Our son was very hungry and he loves chicken Marsala!
Osso, I've never had shrimp Marsala. It sounds interesting. I'll take a look on the net and see what I can find, or have you found a recipe?
I use the same procedure whether it's chicken or veal Marsala. Last night, it was chicken because our son doesn't care for veal.
Chicken Marsala
4 large chicken breasts, boneless and skinless
Flour
Salt to taste
Pepper to taste
Paprika to taste
4 tbsp. Olive oil
4 tbsp. Butter
2 cups thickly sliced mushrooms
1 cup dry Marsala or 1/2 cup Marsala and 1/2 cup chicken stock or low salt broth
Chopped parsley
Thinly sliced lemon
Pound the chicken breasts to 1/4 inch thickness. Dredge the breasts in the flour/salt/pepper/paprika mixture. Shake off the excess. Cook the breasts in the heated oil/butter until lightly browned on one side. It takes just a couple of minutes. Flip them over and add the mushrooms. Continue cooking until the second side is also lightly browned, another couple of minutes, stirring the mushrooms. Add the Marsala. Cover and simmer for 10-15 minutes, until chicken is tender and sauce is reduced.
Garnish with chopped parsley and the lemon.
Last night, we didn't want to be so rich, so I used 1/2 cup of Marsala and 1/2 cup of low salt chicken broth.
Tried out a new French restaurant last night:
Shared a chook and duck pate (not bad, but the bread let it down!)
Twice cooked duck breast, with vegetables and some yummy sauce (can't remember what was in the sauce): bloody lovely.
Poached pear in tokay toffee, with some ice cream (wow!)
Other dessert I tried was a wonderfully creamy creme brulee.
Booked for Bastille Day already!
Chook is chicken, I gather, Margo? Those desserts make my mouth water.
Haven't had dinner tonight, yet, and it's after 9:00 p.m. We're having spareribs with sauerkraut and they're not quite ready. It'll be a late night tonight.
No idea what to have with 'em. What goes well with spareribs and sauerkraut ...
Am still cooking a corned beef, unusually slowly. Only thing different from most recipes, aside from the amount of heat over time, at least that I see, is that I added a carrot and onion early, and have already taken them out for later fresher additions. So far the soup part is delicious and the beef is not quite there, though I like it this rarer way than the dried dretch that can happen. We'll see.
mckenzie wrote:Chook is chicken, I gather, Margo? Those desserts make my mouth water.
Haven't had dinner tonight, yet, and it's after 9:00 p.m. We're having spareribs with sauerkraut and they're not quite ready. It'll be a late night tonight.
No idea what to have with 'em. What goes well with spareribs and sauerkraut ...
If in doubt, go with chips, mckenzie.
