December 2, 2018 at 12:37 pm #14237
Leftovers are on the menu here today.December 2, 2018 at 3:20 pm #14238
left overs here too,soup and sandwich.December 2, 2018 at 4:07 pm #14239
Ok I decided to make chicken Tuscan cakes (delicious but labor intensive). Well instead of shredded chicken I used ground turkey which I sautéed. Second mistake was using Panko instead of regular bread crumbs. I even ground the panko when I realized the large crumb wasn’t working. That was a waste of time. So we had Tuscan crumbles.December 2, 2018 at 6:56 pm #14242
I made soup for Sunday dinner, using homemade chicken broth, Bob’s Red Mill Vegi-Soup Mix (various lentils and split peas blend), pearl barley, onion, celery, red bell pepper, mushrooms, leftover crushed tomatoes, ground turkey, and thyme.December 2, 2018 at 8:28 pm #14247
I made a sirloin steak, a little pasta and Brussels sprouts.December 3, 2018 at 7:49 pm #14257
We had a stir fry tonight.December 3, 2018 at 11:03 pm #14258
We had chicken potpie.December 4, 2018 at 9:24 pm #14261
For dinner on Tuesday evening, I made Salmon and Couscous, using Penzey’s Greek seasoning. We really like that spice blend with the salmon. We had steamed broccoli on the side.December 4, 2018 at 11:03 pm #14266
Tonight we had ham out of the freezer,rice and tomato gravy, corn and biscuits.December 5, 2018 at 1:29 am #14268
I made a small pork roast.December 5, 2018 at 4:07 pm #14271
We had stewed beef with mashed potatoes and garden peas and carrots.December 5, 2018 at 6:09 pm #14272
Tonight we had chicken thighs with Penzey’s Greek seasoning, bite-size chunks of butternut squash and potato roasted in the oven, and a green salad.
Baker Aunt, we love that Greek seasoning too, and I should try it on salmon. We usually have our salmon plain, but sometimes drizzle it with maple syrup.December 5, 2018 at 9:24 pm #14274
I have been craving homemade stew for a long time, and when I found some lean stew meat for a good price at the local grocery, I bought it. Wednesday night’s dinner was stew, started on the regular stove, them cooked on top of our wood stove. I used a bit of Penzey’s beef soup base, ½ tsp. Sweet Hungarian Paprika, some crushed rosemary, and a couple dashes of allspice. I also added onion and garlic, and I deglazed the pan with a bit of red wine and added 1 Tbs. Worcestershire sauce and 1 Tbs. tomato paste. After the beef had cooked in it for 90 minutes, I added cut-up Purple Viking potatoes from the farmers’ market and carrots from our garden. (They grew short and fat.) I added chunky mushrooms, more water, and ¼ cup red wine. After the vegetables cooked the additional 45 minutes, I stirred in frozen peas, then used Clearjel and water to thicken the broth.
Chocomouse–I’m going to have to try the Greek Seasoning with chicken. It was a free sample, and I tried it because I was tired of dill in that recipe. I will be buying it when this jar is empty.December 6, 2018 at 6:10 am #14279
I received a free sample of Greek Seasoning too and as with all those other Penzey’s spices I have acquired I use it willy nilly in whatever I am cooking. As an aside Penzey’s has a facebook page and several people submit recipes and ideas on what to do with the spices.December 6, 2018 at 3:29 pm #14283
We had boneless ribs in BBQ sauce,baked potato and left over corn.December 6, 2018 at 8:08 pm #14284
We had salads tonight – a simple pasta salad with orechiette, celery, onions, bell peppers; a seafood salad, and a chicken – grape salad, with fresh garlic knots. An interesting menu change-up when the temp is 26* and going down.December 7, 2018 at 8:58 pm #14292
For Friday’s dinner, we had pizza with my signature sourdough crust baked in a half-sheet pan. I topped it with sliced tomatoes ripened from the green ones picked before the freeze, sliced mushrooms, browned ground turkey, green onion, Penzey’s Tuscan Sunset seasoning, mozzarella and Parmesan. It is a delightful dinner for a day that started with 17F temperatures and never got warmer than the mid-20s, and now the temperatures are headed down again.December 8, 2018 at 9:34 am #14295
We went out to dinner at Dish last night, to celebrate my wife’s sister and her husband getting the 2018 Lincoln Luminaries award, complete with a presentation by the mayor and the lighting of the Tower Square for the holidays. Dish is probably Lincoln’s finest restaurant, and the meal lived up to their reputation.December 8, 2018 at 4:55 pm #14296
Sounds nice Mike,congratulations to your in laws on the award!
I made a small pot of chili tonight.
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