June 3, 2018 at 4:34 pm #12574
I’m not cooking tonight; my husband will be cooking boneless pork ribs again. I have bought him a new nonstick skillet (All Clad, on sale at T.J. Maxx–we were actually in a city last week!), as the old one had a build-up of crud and the coating was scratched significantly in one place. I will keep a watchful eye on him to make sure that he uses a bit of grapeseed oil–and lets it heat up–and uses high enough heat to get browning on the meat.June 3, 2018 at 5:03 pm #12576
I’m making potato salad to go with burgers on the grill.June 3, 2018 at 8:36 pm #12577June 4, 2018 at 8:53 pm #12578
My college roommate came down from Chicago, where she is visiting, to spend the day with us. I made Sloppy Josephines for lunch today, which we had with the Wheat-Oat Flax Buns that I baked last night.June 4, 2018 at 10:30 pm #12579
We had salmon patties,cheese grits and green beans.June 5, 2018 at 11:05 am #12580
I was going through my recipe boxes of which I have several and never use. Anyway I found an old recipe for Jamaican Pork. I think I printed off the internet ages ago. I looked to see if it is still popular enough to be around and sure enough it is. The recipe calls for curry powder, pineapple juice, bananas and coconut, all of which I had. I liked it, hubby liked it. That’s a gold star in my book.June 5, 2018 at 7:08 pm #12582
Navlys–Isn’t it great to discover gems among those saved recipes?
Tuesday night dinner was another stir-fry with sliced mushrooms, celery, yellow bell pepper, broccoli florets, diced pork left over from Sunday dinner, along with the saved drippings, noodles (blend of wheat and buckwheat) and sliced green onions added just before serving.June 5, 2018 at 8:38 pm #12589
Chicken breasts on the grill with potato salad on the side.June 5, 2018 at 9:21 pm #12590June 5, 2018 at 11:44 pm #12596
I made pasta sauce today, from canned San Marzano tomatoes, rib bones from a pork roast I made on the grill and meatballs. Came out real good except I need to thicken it with a little tomato paste, which I will do on tomorrow.June 6, 2018 at 7:21 am #12600
Yesterday I had fried chicken,mashed potatoes and garden peas.June 6, 2018 at 7:58 pm #12605
For lunch on Wednesday, I made Curried Butternut Squash Soup with some butternut puree I froze last October. I used 3 Cups puree, 2 Cups chicken/turkey broth, 1 tsp. Penzey’s Now Curry, and a few Tablespoons of heavy cream. We will be going down to one refrigerator/freezer when (if?!) our renovation starts, so I need to see what should be used.
For dinner on Wednesday, I made another attempt at cooking a Top Round roast. I decided to do roasted potatoes as well. I have matching small rectangular Emile Henry baking dishes, so I cut up yellow potatoes, rubbed them with olive oil and put them in one dish (I used cooking spray) and sprinkled them with rosemary. I baked those for 30 minutes at 400F. I used cooking spray in the other dish as well, then rubbed the 1.25-pound roast with Worcestershire sauce on both sides and sprinkled it with garlic powder, onion powder, Penzey’s Paprika Smoked Spanish Style, and sprinkled on rosemary. I reduced the oven temperature to 300F. and put the roast in next to the dish of potatoes for an hour. That was a bit too long for the meat; 40 minutes would probably have been better. However, it still tasted good.June 6, 2018 at 10:26 pm #12610
Today we had fried cubed pork,macaroni and tomatoes and fried okra.June 7, 2018 at 6:04 pm #12616
Today I marinated boneless chicken breasts in Italian dressing and grilled them,baked potato and salad.June 9, 2018 at 2:19 pm #12623
I recently developed a crush on boneless skinless chicken thighs. I get them at Bj’s and they come in individual packages which I can freeze. I recently dried them, sprinkled with various spices and baked at 400# for 30 minutes. They were not dry and they got a two thumbs up.June 9, 2018 at 6:32 pm #12624
Saturday night dinner was supposed to be stir-fry with rice, but I got caught up in my project of researching the history of our house, and my husband did not want to wait for rice to cook, so I used half of my last package of spinach linguini. I sautéed orange bell pepper, sliced celery, and some kind of long garlic strands from today’s farmers’ market (did not impart a lot of garlic flavor) in grapeseed oil. Then I added mushrooms, then snow peas (also from today’s farmers’ market) and broccoli. I cut up the rest of the roast I made earlier this week and added it and its drippings. After the noodles were cooked and I stirred them in, I added sliced green onion (also from the farmers’ market).June 9, 2018 at 10:20 pm #12627
Tonight we had sausage,rice and tomatoes,ford hooks green butter beans and fried zucchini.June 10, 2018 at 10:01 am #12630
You must be logged in to reply to this topic.