What are you Cooking the Week of July 19, 2026?

[RiversideLen]

I had leftover pork tenderloin, mashed potatoes, carrots and cauliflower.

[kimbob]

Made 2 qts of yogurt.

My friend gave me 4 yellow summer squash. I found a recipe online for squash casserole. Made it today and it's quite good. Only used 2 squash, though.

[Mike Nolan]

we had canaloupe and salami tonight

[Joan Simpson]

I had chicken tenders cooked in the air fryer and corn on the cob with salad.Delicious!

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[Mike Nolan]

The corn on the cob ears here so far this season have been on the small side, but very tasty. The growing season may be impacted by the weather.

The good news on the 2026 growing season is my tomatoes are doing great this year, far better than last year.

[RiversideLen]

That does look good, Joan!

I had leftover bbq pork tenderloin with rice, cauliflower and carrot. I used Amy's Mushroom Bisque as a sauce.

[BakerAunt]

What a great dinner, Joan.

We repeated last night's dinner with more roasted potato chunks.

[BakerAunt]

I made yogurt on Friday. I also made another four half-pints of blackberry jam. After dinner, I made a jar of refrigerator pickle spears.

For dinner we ate the rest of the turkey-zucchini loaf, and the rest of the green bean salad on lettuce. We also had sweet corn, a gift from our neighbors who grow it on their farm. They gift us sweet corn every year, so I reciprocated this year with a jar of black raspberry jam and a jar of blackberry jam.

[BakerAunt]

For dinner on Saturday, we had more sweet corn. I made roasted salmon with a pecan-maple-Dijon mustard topping. I also sauteed a golden arrow zucchini, cut into quartered slices, in olive oil. I lightly caramelize it, and that gives it great flavor.

[Mike Nolan]

We had chicago dogs--sort of, they were out of the poppy seed buns so I sprinkled some poppy seeds on them at home.

[kimbob]

Wow! That looks delicious, Joan!

I bought a small mushroom pizza on Friday because I didn't feel like cooking. Every Friday was our pizza day and since my husband died I haven't bought pizza and it's been 8 months. The pizza guy asked where I've been. Saturday I had a chicken sandwich and an ear of corn.

[RiversideLen]

I made a pizza in the toaster oven. While I still prefer baking pizza in the regular oven on a stone, I use the toaster over when I don't want to heat up the kitchen. As I mentioned the last time, my method for doing this has evolved a little. I thought I'd show pics.

I cook the bottom only of the crust on a griddle. This gives the proper color and crispness. It takes about 3 minutes.

Then I put the crust on a parchment lined pizza pan and build the pizza. Last night's pizza was sausage, onion and homegrown bell pepper. I had two open packages of cheese, a little mozzarella and a mac and cheese blend, so that is what I used.

I baked it at 450f (the max temp of the toaster oven) on convection. After 3 minutes I slide the parchment off and let it finish baking. It doesn't take long, maybe a few more minutes.

As you can see, the bottom of the crust is just about perfect. It's not limp and perfectly baked through.

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[Mike Nolan]

I haven't done it yet this year but if I want pizza without heating up the kitchen, I do it on the outdoor gas grill, which can reach higher temperatures than a home oven can, up to about 800. The big challenge for that is getting the pizza off the peel onto the grill. I use parchment rounds to help with this indoors, but that might not work outdoors because they will burn if the grill is hot enough. The usual technique is to pull the parchment out after a minute or so, but that's a lot easier to say than it is to do--at least for me.

[BakerAunt]

Thanks for showing how you do your pizza in the toaster oven, Len. Your toaster oven must be larger than mine., but maybe I will give it a try with smaller pizzas. All this talk of pizza makes me want one, but we are in another hot spell, so I will have to wait.

[RiversideLen]

BA, the capacity of my toaster oven appr 12.5" x 11". The pizza pan I use is appr 11"

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