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Home › Forums › Cooking — (other than baking) › What are You Cooking the Week of July 12, 2020?
Mike Nolan.Summertime continues, melon and salami for us again tonight.
Although today was not as cool as it was supposed to be, and there was only s little rain, I went ahead and roasted a whole chicken on top of baby carrots and cut-up potatoes that I had first tossed in olive oil, then sprinkled with rosemary and Sunny Paris seasoning (Penazey's). I like doing the chicken this way, but the vegetables underneath do not cook as thoroughly. We had it with microwaved green beans from our garden.
We had a one-pan meal tonight: sliced potatoes and kielbase, red and green bell peppers, and onions, with a tomato-onion salad. It was too hot to be cooking in the kitchen (90*) but also too hot to cook outside.
Will had grilled cheese with the bread I made today and Campbell’s tomato soup (his Dad would be proud). I had the last of the butter chicken meatballs
We had pan fried sausage,scrambled eggs and grilled toast.
I made crockpot Buffalo chicken - we had it with brown rice, I think the last of the summer veges - now we gear up for the fall garden. Instead of blue cheese we added cheddar and ranch dressing. I love blue cheese, but we were getting bored by the combination
We had fried cubed pork,rice and gravy with white acre peas and okra that I had frozen from a week or so ago.
Tonight I baked lemon peppered chicken breast,pole beans and potatoes thickened with sour cream and a little butter.I also made refrigerator pickles yesterday.
That sounds delicious, Joan!
I made another batch of yogurt on Tuesday.
Monday I marinated chicken breasts & made enough for a couple of days. Had with green beans on Monday and will have with roasted carrots tomorrow. I also made KAF Now or Later pizza dough for the fridge. I had to use my food processor, instead of the stand mixer. The mixer's head bounces up and down when I make dough. It's fine for cakes and cookies. Just acts up with dough. It's under warranty, so a new one is on the way.
I made sloppy joe and had a large salad with it.
Taco salad here.
To go with leftover roast chicken for dinner, I made the Penzey’s Quinoa Summer Salad again. As I am still out of the Italian seasoning, I again substituted1 Tbs. of Penzey’s Sandwich Sprinkle (another small container from a gift pack). I decided to try it this time with the full ½ cup olive oil. I did not bother with the parsley.
I had a plain ground beef patty and a green salad. Sandwich Sprinkles is my favorite Penzey's seasoning. Try it on a veggie wrap with a little mayo. Best in a spinach or red pepper fajita wrap.