Show Us Your Great Meals This Week And Your Recipes

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pakarinen United States of America
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Re: Show Us What You Had For Dinner/and your recipes

#161

Post by pakarinen »


Ok, NOW you're killing me. I haven't had lunch yet...
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Re: Show Us What You Had For Dinner/and your recipes

#162

Post by Buckethead 2.0 »


pakarinen wrote: Sat Jun 20, 2020 5:37 pm
Butterfly Maiden wrote: Sat Jun 20, 2020 3:11 pm Cold pizza is just one thing I cannot eat.

I like eating them hot, but they put me right off when they're cold - ugh!

Is it just an American tradition? In movies you see them taking them out of the fridge and eating them.

Of course, there's other foods I prefer to eat hot but can't stand cold - Baked Beans being one of them.
You haven't lived until you've had cold pizza and cold (!) beer for breakfast. Seriously.

Gotta have your beans with weenies - the American equivalent of bangers and mash. ;)
Yup, and yup. ;)
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Re: Show Us What You Had For Dinner/and your recipes

#163

Post by Buckethead 2.0 »


Butterfly Maiden wrote: Sat Jun 20, 2020 5:44 pm Okay. For evening meal today we had a salad with chicken breast and boiled potatoes.

Image

For dessert, I had baked a chocolate cake filled with strawberry jam.

Image

We're now going to cuddle up on the couch and watch a movie whilst we eat the cake. The movie is Avengers Assemble.
I'll guard the rest of the cake! :lol:
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Re: Show Us What You Had For Dinner/and your recipes

#164

Post by Butterfly Maiden »


Buckethead 2.0 wrote: Sat Jun 20, 2020 6:40 pm I'll guard the rest of the cake! :lol:
Okay Eric, you can be one of the Avengers and guard it for us.

The cake was delicious, even though I do say so myself. Sophia is the main cook, although we do share that responsibility, but I am the better baker :lol:

Must get on that treadmill now and work off a few of those excess calories.
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Re: Show Us What You Had For Dinner/and your recipes

#165

Post by Buckethead 2.0 »


Butterfly Maiden wrote: Sat Jun 20, 2020 8:43 pm
Buckethead 2.0 wrote: Sat Jun 20, 2020 6:40 pm I'll guard the rest of the cake! :lol:
Okay Eric, you can be one of the Avengers and guard it for us.

The cake was delicious, even though I do say so myself. Sophia is the main cook, although we do share that responsibility, but I am the better baker :lol:

Must get on that treadmill now and work off a few of those excess calories.
Vanessa, I shouldn't guard the cake. Unless you want to face a platter full of crumbs. :lol: My only exercise these days is while mowing my lawn :D which I don't mind doing. It's kind of therapeutic, especially while listening to music on my phone with wireless earbuds. :)
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Re: Show Us What You Had For Dinner/and your recipes

#166

Post by Butterfly Maiden »


Buckethead 2.0 wrote: Sun Jun 21, 2020 3:20 pm Vanessa, I shouldn't guard the cake. Unless you want to face a platter full of crumbs. :lol: My only exercise these days is while mowing my lawn :D which I don't mind doing. It's kind of therapeutic, especially while listening to music on my phone with wireless earbuds. :)
Too late now Eric, it's all gone :D . We indulged ourselves at lunchtime today, so back to the treadmill again :shhh:
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Re: Show Us What You Had For Dinner/and your recipes

#167

Post by Makuser »


Hi all. Our old Ultrex 6.5 qt. slow cooker finally bit the dust 6 weeks ago after 16 years of use. So we bought a new Hamilton Beach 7 qt slow cooker last month. Tonight we thought that we would slow cook chicken. We layered the bottom of the cooking vessel with fresh cut red potatoes, cut carrots, de-stringed celery, and a couple of onion slices. Next were 4 chicken thighs, and 2 large boneless/skinless chicken breasts cut in half. The chicken was seasoned with kosher salt, lemon pepper, and fresh cut parsley leaves from our herb garden. Finally we added 1/4 cup of water and 3/4 cup of Swanson chicken broth into the vessel. Cooked on high for 3.25 hours, and here are the results:
Slow cooked chicken.JPG
The chicken was so juicy and tender and the potatoes were infused with the juices and delicious. I hope that all of you try this, from our kitchen to yours, and the kindest of regards.
Marshall
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Re: Show Us What You Had For Dinner/and your recipes

#168

Post by GCoyote »


Looks great Marshall! I use my slow cooker (Ninja) a lot in cooler weather. Right now we are grillin' and chillin' for the most part. Still have a few bits of leftover rib eye steak to put on tonight's pasta salad.
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Re: Show Us What You Had For Dinner/and your recipes

#169

Post by GCoyote »


Here is the aforementioned meal which I just found on my Dropbox.

Tortellini salad with cremini mushrooms, sweet onion, and cherry tomatoes served chilled.
Marinated rib eye steak, rested ten minutes after grilling.
Steak and Pasta Salad.jpg
Any metaphor will tear if stretched over too much reality.
Gary C

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Re: Show Us What You Had For Dinner/and your recipes

#170

Post by Makuser »


Hello GCoyote. That looks like a delicious meal. My wife didn't feel well yesterday, so I did all of the cooking. I was really hoppin' and jumpin' yesterday, so I didn't get any photos from out of the oven or pans, and then I had to clean up. However, here is the next best thing. Here is plated reheat of the roasted pork tenderloin (seasoned with kosher salt, fresh parsley from our herb garden, and a couple of onion slices on top), cut dumplings, sauerkraut, and drizzled with au jus gravy.
Roast Pork Dinner.JPG
I hope that you enjoy this GCoyote, and the kindest of regards.
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Re: Show Us What You Had For Dinner/and your recipes

#171

Post by Makuser »


Hi all. I wanted to add this to my previous post. The first thing that I did was to use a basting brush with virgin olive oil on both sides of the pork tenderloin roast. And, I also added a sprinkle of Hungarian sweet paprika. Some folks like to add lemon pepper and other herbs. After you have added the seasonings, you should end up with the roast with the fat side up on top in the baking pan. Then add the onion slices on top and a small amount of water into the pan (1/2 cup or so). I set the oven for 350 degrees. I used a meat thermometer set to 145 degrees. I later upped this to 149 degrees, because this was a large roast, and I already had the bread dumplings boiling, and the au jus gravy boiling soon after, so I was going in circles by myself in the kitchen. I like meat cooked properly, but when it comes to pork and poultry, I would rather have it slightly over done then under cooked. Those of you that cook and know about health safety will understand this readily. Hey, it all turned out great. Thanks all, and this is one of my favorite meals.
Marshall
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Re: Show Us What You Had For Dinner/and your recipes

#172

Post by OzEclipse »


Radicchio Marinara
IMG_0137.jpg
Marinara
Mussels
pineapple squid
octopus
salmon
snapper
prawns

Vegetables
shallots cut into 1 inch segments
garlic - 1 clove diced
radicchio cut coursely
lime - fully sun ripened & almost sweet

Method
Heat a griddle pan with short grill bars - almost a fry pan until very hot. When really hot, pour on 3 tblsp extra virgin olive oil then add the seafood and sear tossing frequently. When the seafood is almost cooked on one side, add the shallot and radicchio and sweat down adding the garlic a few minutes before finishing.
Total cooking time 10 mins

Take off the heat and squeeze enough of the sweet lime to balance off the bitterness of the radicchio.

The red broth you can see is a mix of liquid sweated from the radicchio and the lime juice.

Joe
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Re: Show Us What You Had For Dinner/and your recipes

#173

Post by OzEclipse »


Grilled fish with capers, onion and parsley

Ingredients
• Steak or fillet of your favourite cold water fish. Blue eye cod, swordfish, salmon, tuna or marlin
• Diced small spanish onion or fine sliced shallots
• Diced clove of garlic
• 1 teaspoon of capers
• Oregano

Method
Season fish with a little salt and rub with olive oil
Place on a hot grill, sprinkle with oregano. When one side is cooked, turn over to sear the second side then turn down the heat and add some oil in one corner of the pan and gently sauté the onion, capers and garlic while the fish finishes cooking. Serve the fish and top with the olive oil, capers, garlic and onion.

In the photo below, I’ve grilled a piece of marlin, sliced through to make two thinner steaks topped with served with snake beans steamed in onion, tomato and garlic.

grilled marlin.jpg
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Re: Show Us What You Had For Dinner/and your recipes

#174

Post by SkyHiker »


With my LDL a bit too high even with statins I started looking for a cheese alternative. When I just got my statins prescribed a few years ago I tried some recipes online with tofu, ugh. Not a success.

Yesterday I found one that I like a lot. The base is a potato/carrot/olive oil mix with 1/2 cup of nutritious yeast for the cheese flavor plus a bit of garlic/herbs and salt. The consistency is good in that it does not wash away immediately. It is easy to make with the only abnormal ingredient being the nutritious yeast. This is easy to get at any health store. So if you are looking for a cheese alternative, give it a try:

http://www.veggieonapenny.com/vegan-cheese/
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Re: Show Us What You Had For Dinner/and your recipes

#175

Post by Butterfly Maiden »


Well, in this heat we've been eating a lot of salads. Not particularly interesting for showing a photograph, but healthy eating nonetheless :)
Vanessa

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Re: Show Us What You Had For Dinner/and your recipes

#176

Post by Makuser »


Hi all. Today we had fried breaded catfish and triple succotash. Start with about 1 pound or more of thawed catfish fillets, use a bowl to give them a light wash in milk, and transfer into another bowl with the breading mix (yellow corn meal, and about a 1/2 teaspoon each of kosher salt, Old Bay seasoning, and sweet paprika). Cook in a pan with peanut oil, and turn over until both sides are a nice golden brown. On the first batch, make a small cut to check if the fish is properly cooked to gauge your frying time. For us, each batch took about 8 minutes. Cut up a few slices of lemon and add juice to your taste. Plate up and enjoy.
Fried Catfish.JPG
Marshall
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Re: Show Us What You Had For Dinner/and your recipes

#177

Post by GCoyote »


Cheesy Vidalia Onion and Tomato Pie

One of our summer favorites. My wife started with this recipe but now she just wings it and always tries variations.

The Lemon Boy tomatoes and the basil came from our garden.

https://www.foodnetwork.com/recipes/eme ... ie-3646133
Vidalia Onion and Tomato Pie sm.jpg
Any metaphor will tear if stretched over too much reality.
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Re: Show Us What You Had For Dinner/and your recipes

#178

Post by Makuser »


Hi GCoyote. This looks like a delicious dish. When we lived in Illinois years ago and had some acreage and more energy, we used to grow the Burpee Golden Boy tomatoes. And, there is nothing like fresh herbs (basil) from your own garden (now here in Florida).
Herbal Garden 2.JPG
Thanks for your great post GCoyote and Bon Appetit!
Marshall
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Re: Show Us What You Had For Dinner/and your recipes

#179

Post by helicon »


Just finished chopping stuff for Quiche Lorraine for dinner...including cooking the bacon and crumbling it, mincing the onions, grating the swiss cheese, etc. Other ingredients are 1 cup heavy whipping cream, five eggs (beaten), and 3 TBS grey poupon mustard, and a frozen 9" pie crust. All ingredients are added at the same time, stirred, and popped in the oven at 340 degrees for 55 minutes. Let sit for 10 minutes and then eat. Who says real men don't eat quiche?

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Re: Show Us What You Had For Dinner/and your recipes

#180

Post by Makuser »


Hey Michael. Boy does this look tasty. The only thing to compete with this masterpiece is a fresh homemade frittata. :drool: Thanks for sharing this with us on here Michael, and the best of wishes for clear skies in your neck of the woods.
Marshall
Sky-Watcher 90mm f/13.8 Maksutov-Cassegrain on motorized Multimount
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Celestron Comet Catcher 140mm f/3.64 Schmidt-Newtonian on alt-az mount
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Orion 180mm f/15 Maksutov-Cassegrain on CG5-GT Goto mount.
Orion XT12i 12" f/4.9 Dobsonian Intelliscope.
Kamakura 7x35 Binoculars and Celestron SkyMaster 15x70 Binoculars. ZWO ASI 120MC camera.
>)))))*>
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