What are you cooking the week of July 7, 2019?

[Mike NolanKeymaster]

Today is the first day I’ve not felt dizzy in about 3 weeks, so the inner ear part of the cold seems to have finally passed. I was planning to make potato salad on the 4th but didn’t, maybe I’ll make it today.

Spread the word

•  
•  
•  
•  
•  
•  
•   
•  
•  
•  

[ItaliancookParticipant]

Speaking of the Fourth, I want to ask a question. I went to the grocery store around 11:30 A.M. today (Sunday). At the front of the store, an employee was putting party-sized packages of cookies and cupcakes on display. The cupcakes were decorated for the 4th. Do people wait until Saturday or Sunday to celebrate the 4th with parties? I couldn’t imagine this when I looked at the display. Everyone I know has their party on the 4th, even if it’s during the work week. Of course, there are people who have to work on Independence Day, so now that I think about it, I guess they’d be the weekend celebrators.

[ItaliancookParticipant]

For dinner, I’m gong to make Trisha Yearwood’s (Food Network) Lemon Chicken Orzo Soup. I’m leaving out the lemon juice and probably adding a dried herb or two to compensate.

• This reply was modified 1 week, 5 days ago by  Italiancook.

[Mike NolanKeymaster]

The city of Lincoln held its annual fireworks display on the 3rd and fireworks were only legal to shoot off on the 3rd and the 4th this year, but I often see stores putting holiday-decorated items at the front of the store after a holiday to help get rid of them.

[ItaliancookParticipant]

Follow-up on Trisha Yearwood’s Lemon Orzo Soup. Her recipe doesn’t specify to use cooked chicken, and I don’t recall her stating cooked chicken on the show when she made this. So I used raw chicken cut into 1/4″ dice (butcher cut it). I ended up with scum in the soup, such as one would have when making chicken broth with fresh chicken. Only worse. So much it was impossible to skim it all off.

I just discovered Food Network Kitchen also has a recipe for this type of soup. They specify cooked chicken. And that’s my advice if you want to make this soup.

[Joan SimpsonParticipant]

Glad you’re feeling better Mike.

Today I cooked breakfast for supper,grits,eggs,sausage and biscuits.

[navlysParticipant]

I found a recipe in our local supermarket magazine for shrimp skewered around sausage pieces and grilled with a sweet chile sauce glaze. Will let you know how it comes out.

[RiversideLenParticipant]

Yesterday I put country style ribs on the BBQ grill. I’ll have enough for the next 2 or 3 days.

[BakerAuntParticipant]

On Sunday my husband cooked boneless pork slices, and I boiled new potatoes from the farmers market, then drizzled them with olive oil. We had microwaved frozen peas on the side.

[Mike NolanKeymaster]

I hard boiled some eggs and my wife had 2 of them for supper, I used one to make some tuna fish salad.

[Joan SimpsonParticipant]

We had taco salad.

[navlysParticipant]

The shrimp and cooked sausage skewers were delightful . A splash of lime juice over the skewers would have been the cherry on the sundae but alas I forgot it. Subsequently I found several recipes online for shrimp and sausage skewers. I think the shrimp and sausage make a nice combo.

[BakerAuntParticipant]

Our area has had high heat and humidity for two weeks now, with just one little break. We also spent a lot of the day arranging furniture in the now finished guest bedroom. Accordingly, dinner tonight was a rotisserie chicken and a salad, featuring Romaine lettuce, tomato, and green onion from the farmers market, joined by store-bought carrots and Baby Bella mushrooms.

[Joan SimpsonParticipant]

Tonight we had cubed pork,candied sweet potatoes and green beans.

[Joan SimpsonParticipant]

Today I made cold plates with tuna salad,beets,tomatoes and macaroni salad.

I went yesterday and picked figs from my cousin’s so fig jam was made today.I got 6 half pints and 2 pints.I still have a large batch to do tomorrow.Very happy to hear those lids seal.

[Joan SimpsonParticipant]

Today I started out by cooking another batch of figs which I added a box of strawberry jello after they had cooked then cooked for 5-8 minutes more, my recipe calls for 2 boxes but I had only one so I went with that,they turned out great.

Cooked spaghetti and meat sauce for supper with garlic toast which I let burn to high heaven,easy fix though cause it was only bread with butter and light garlic salt under the broiler.

Got my last batch of figs on this time I’m trying something new,I’m using a box of raspberry jello so we’ll see how that does. I got 7 half pint jars this morning and will probably get about the same tonight.I think this is all the figs I’m doing unless I change my mind.I’ll be giving a lot of this away to friends and family.

• This reply was modified 1 week ago by  Joan Simpson.

[RiversideLenParticipant]

I made spaghetti sauce this afternoon using beef cut for stew. I’m going to have spaghetti and a nice cool, crisp big salad. The salad has leaf lettuce, 2 grated carrots, cucumber (seeded) and tomato. Still have to settle for store bought tomatoes, my plants are doing well but they’re not ready yet.

[Joan SimpsonParticipant]

The batch of figs I coked last night I added in a large box of raspberry jello and the are sooo good!Color and taste very good,I’m thinking to add a little to top of cheese cake.I got 3 pint jars and 3 half pints.

Tonight we had BBQ chicken in the pot with BBQ gravy over rice and creamed corn.

[navlysParticipant]

I seem to have good luck with Chicago Tribune recipes. Last night I made the grilled pork tenderloin with hoisin-mint sauce. The recipe was serendipitous because I have hoisin sauce to use up and a bunch of mint in a pot on my deck. I didn’t butterfly the pork but just sliced it lengthwise. I threw onion slices in a pan and sauteed with some peas and Penzey’s stardust( which turned out to be a pleasant surprise). We are getting ready to move and I have to clean out my pantry and freezer of course so I will be playing “Chopped” in my kitchen once again.

[BakerAuntParticipant]

Ah, Navlys–I remember my own pre-move strategies to use up ingredients before our move two years ago!

For dinner on Friday, we had stir-fry. My stepdaughter is visiting, and she is now following more of a vegetarian diet, so I did the vegetables first—green onion, celery, carrots, mushrooms, broccoli, snow peas (including the first three from our garden!), mixed in a bit of soy sauce, then mixed in the cooked soba noodles. I had her take our her serving, then I mixed the remainder with the chopped, leftover pork and the de-glazed drippings I saved from the pan. It worked out well.

[chocomouseParticipant]

And I remember cleaning out for our move from Chicago to Vermont thirty years ago, especially emptying the freezer. Every night we ate salmon (that we had caught in Lake Michigan) or pheasant or antelope that my husband got on a hunting trip to Iowa and Colorado. We so badly wanted hamburg or a piece of chicken!! But like both of you, we ate a lot of weird, creative meals. I love the reference to “Chopped”!

[Joan SimpsonParticipant]

No real cooking here tonight,husband had tuna salad sandwich and pork-n-beans and I had a chili dog.

[Mike NolanKeymaster]

We had BLT’s tonight.

[BakerAuntParticipant]

For Saturday’s dinner, I made a quinoa salad, using a recipe from Bob’s Red Mill. I omitted the cilantro. It came out well, but as I made a large recipe, it could use a little more feta. It makes a great vegetarian entrée, or it can also be a side dish.

[Author]

Posts