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Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of September 27, 2026?
Mike Nolan.I made more salsa with cucumbers on Sunday to eat with tortilla chips. I am using up more of the yellowed pickling cucumbers. We grew two varieties, and we will not do this one again. I skin the cucumbers, scoop out the seeds and chop them up to add to the salsa. I bought the restaurant-style tortilla chips, and they are much better than the regular ones. They are slightly thicker and have more corn flavor.
For dinner, we had the last of the pecan coated pork along with large salads.
I had chicken salad that I made from a rotisserie chicken, crackers with chips and dip.
I'm having leftover pizza, Diane's having leftover cold cuts.
I spent a lot of time in the kitchen on Monday. I made yogurt in the morning. In the afternoon, I roasted a spaghetti squash, which I then used to make Turkey and Spaghetti Squash Casserole, a kind of faux lasagna. Scott does not do well with Italian spices, so I have been experimenting. This time, I used Penzey's Northwoods seasoning, since I had an open sample, and the flavor is great. I had previously used it to season a bone-in turkey breast and some chicken breasts. We had some of the casserole with microwaved fresh broccoli.
I made meatloaf burgers, one for dinner and rest in the freezer, Had it with green beans, a little cauliflower, and mushrooms.
I did Chicken Thighs, Jacques Pepin style. I've done variations of this before but this time I followed directions and sliced the chicken flesh on both side of the bone. This makes it lie flatter and cook more thoroughly. I found one of the tricks to getting the chicken skin to cook properly is to place it skin side down on a cold pan and then not turn it until the skin is cooked and the fat is melting. This way the skin cooks and doesn't stick to the pan.
I did two chicken thighs with rice and frozen peas last night and I'll do two more tonight. I put a little barbecue sauce on it after it was cooked and found the sauce too salty and strong flavored.
We-reran last night's dinner, but with microwaved frozen peas as the vegetable.
More chicken salad.
I tried a recipe for chicken fajitas in a skillet. The recipe called for chicken tenders which is what I usually use. It was easy and pretty quick to put together. Instead of tortillas or rice, I had it over sweet potatoes. I have enough for a couple more nights.
There was one direction, that when I followed it, I thought that is stupid. It said to heat the oil, toss in the chicken and the fajita (or taco) seasoning and stir to coat before laying the chicken tenders flat in the pan. Well duh - the chicken started sticking to the pan and cooking before it could get tossed with seasoning. I should have realized that before I put the chicken in. I've already made a note to toss the chicken and seasoning before putting in the pan. This was a recipe from the Washington Post a few years back.
CWCdesign--that ridiculous direction is right up there with directions in some recipes to put the garlic in early. It tends to burn before the other ingredients are sauteed. (I will briefly add them at the start to olive oi before throwing in tomatoes, but that is the only time.)
We finished the Turkey Spaghetti Squash casserole tonight, along with some microwaved fresh broccoli. We had a drizzly day, so I enjoyed taking it easy after my last three days in the kitchen.
I had a ham and cheese sandwich. I went with a friend today to Gainesville ,Fla. to take her 16 year old Dachshund to an eye doctor., thankful all was better than they thought.
You're right BA! When I see a recipe I'd like to try in The NYTimes, I always go straight yo the comments, especially if the directions look a little convoluted.
Joan, I'm glad your friend's pup is OK
I had a hotdog with chips and yogurt tonight.
Thankyou Cwcdesign about my friends pup.
I agree on reading the comments on recipes.