cwcdesign

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Viewing 15 posts - 1 through 15 (of 1,370 total)
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  • in reply to: What are you Cooking the Week of June 8, 2025? #46527
    cwcdesign
    Participant

      At my brother and SIL's tonight we had fresh swordfish, broccoli and salad. Yum!

      in reply to: What are you Cooking the Week of June 8, 2025? #46505
      cwcdesign
      Participant

        Yesterday I made a crustless quiche, had another piece tonight and two more for Monday and Tuesday. It's a great way to clean out the fridge before I leave on Wednesday!

        in reply to: What are you Cooking the Week of June 1, 2025? #46494
        cwcdesign
        Participant

          I made tuna salad and had an open faced tuna melt on some of my whole grain bread with spinach and melted Gouda - Cabot makes a nice Gouda which is often on sale here along with their various cheddars and jack cheese. I had sliced tomato on the side.

          in reply to: What are you Cooking the Week of June 1, 2025? #46478
          cwcdesign
          Participant

            Thanks, BA! Tonight I made chicken salad from the rest of the tender I had baked and then a side salad of the spinach and tomatoes - no tiramisu tonight, just a little bit of dark chocolate

            in reply to: Tick Season is Bad this Year #46477
            cwcdesign
            Participant

              Glad to hear your better! I'm going to Jacksonville with a friend tomorrow - I've been thinking about picking up some of the Sawyer spray for quite a while, like a year now 😜

              in reply to: Tick Season is Bad this Year #46462
              cwcdesign
              Participant

                BA, I'm sorry about your tick bite. I hope you are feeling better today. Since you do spend so much time in the woods, I thought you might find this article from NYT's Wirecutter newsletter helpful for future adventures. The link should work; let me know if it doesn't.
                https://www.nytimes.com/wirecutter/reviews/best-bug-repellent/

                in reply to: What are you Baking the Week of June 1, 2025? #46461
                cwcdesign
                Participant

                  I made a loaf of whole grain banana bread using the roasted bananas from KABC. I had bananas that were halfway between ripe for eating and overripe. As I didn't have time to let them go to overripe, I decided to try the roasted ones. I really like the amped up banana flavor and the moistness they added. Tomorrow I will slice the rest and freeze it.

                  in reply to: What are you Cooking the Week of June 1, 2025? #46460
                  cwcdesign
                  Participant

                    I had a simple spinach, tomato, baked chicken salad with shaved Parmesan. Then I had room for the tiramisu I brought home from work yesterday.

                    in reply to: What are you Cooking the Week of May 25, 2025? #46411
                    cwcdesign
                    Participant

                      Since I'm off tomorrow, I made a nice dinner tonight and per usual, good for a few more nights. It's called Chicken Piccata Meatballs from Southern Living. I baked the meatballs instead of frying them. The sauce was light and had a nice flavor. The meatballs were very tender - I find sometimes chicken meatballs can be very dry. It was nice to make myself a new weeknight recipe that I enjoyed for a change. The last few were disappointing.

                      in reply to: What are you Cooking the Week of May 18, 2025? #46387
                      cwcdesign
                      Participant

                        On Wednesday, I started craving fried chicken tenders, but was too lazy to go to any of the places that have really good ones. So I bought a bag of Perdue frozen breaded tenders and I've been cooking a couple each night in my toaster oven. I made a honey mustard sauce and have a box of mixed greens. It has been a simple, easy dinner especially after crazy busy days at work.

                        in reply to: What are you Cooking the Week of May 18, 2025? #46343
                        cwcdesign
                        Participant

                          Tonight I made a sheet pan dinner with zucchini, red onion, yellow pepper, sweet potato and chicken sausage. I seasoned it with olive oil, S&P and Penzey's barbecue of the Americas which I think had been a sample - it worked cuz it had cinnamon and nutmeg into it.

                          in reply to: What are you Cooking the Week of May 11, 2025? #46329
                          cwcdesign
                          Participant

                            Tonight I made tuna salad to have with mixed greens, tomatoes and vinaigrette along with a slice of harvest grains toast. Summer is here - it is hot!

                            in reply to: What are you Cooking the Week of May 11, 2025? #46308
                            cwcdesign
                            Participant

                              Tonight I made a Caesar Kale Salad with some blackened salmon from work. I made croutons from the last two pieces of Will's sourdough in the freezer. I guess it's time to feed the starter 😁

                              in reply to: What are you Cooking the Week of May 4, 2025? #46272
                              cwcdesign
                              Participant

                                I made skillet chicken fajitas from a recipe from the Washington Post. It's a keeper with a couple of minor tweaks.

                                in reply to: What are you Cooking the Week of May 4, 2025? #46224
                                cwcdesign
                                Participant

                                  Navlys, I agree with BakerAunt. I have some Penzey's spices I've had for quite a few years and I find that their spices last much better than the ones from the supermarket. The only time I toss them is if they have clumped together because of moisture. I buy the bags as well.

                                  I made stuffed portobello mushrooms for dinner tonight and I have leftovers for a few days. They are stuffed with chopped mushrooms, shallots and spinach with melted cheese - very filling. I had quartered Campari tomatoes (on sales) with Penzey's lemon pepper for my "side."

                                Viewing 15 posts - 1 through 15 (of 1,370 total)