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Old 04-13-2014, 07:51 PM   #7976
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Ham with a Mountain Dew and Pineapple Glaze
Smashed potatoes with herb butted
Broccoli
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Old 04-13-2014, 08:20 PM   #7977
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I had turducken for the first time today. It was Cajun style with sausage instead of stuffing. I injected it with olive oil, old bay, cilantro, chile powder, and garlic. I added bacon strips, and had the whole thing with steamed vegetables and macaroni. I will be sleeping very soon.
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Old 04-14-2014, 03:41 PM   #7978
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Ground sirloin patties with crumbled blue cheese and bacon, cooked on the trusty old George Foreman grill. Side dishes are roasted cauliflower and green beans.
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Old 04-14-2014, 07:10 PM   #7979
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Ground sirloin patties with crumbled blue cheese and bacon, cooked on the trusty old George Foreman grill. Side dishes are roasted cauliflower and green beans.
How? 'Splain yourself.
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Old 04-14-2014, 07:11 PM   #7980
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leftover night.. I'm out of room in the fridge.
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Old 04-14-2014, 10:01 PM   #7981
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Roasted cauliflower: You take the cauliflower and cut it up into florets, toss with a little bit of oil (I use grapeseed or light olive), and any herbs and spices that you like. I use a grocery store brand of grilling herbs and spices that says it's good for vegetables. McCormick maybe? Any will work. Then put the coated florets onto a baking pan in a preheated 375 degree oven and bake for a half hour, stir, and bake another 15 minutes. Check to see if they are done to your liking. You can keep going a bit longer and get an actual bit of brown toastiness on them if you like.

Sometimes I will take the florets and toss them with cherry or grape tomatoes, and add a bit of lemon juice and herbs du Provence with the oil, instead of the grilling spice, and roast until the tomatoes are all wrinkled and the cauliflower starts to caramelize at the edges.

They shrink down quite a bit as a lot of the water cooks out of them. So if you want a good amount, do an entire head of cauliflower at a time.

If you want to get super-fancy, you can take a whole head of cauliflower, and a large knife and cut it into inch thick slices from top to bottom. The outer ones look kind of messed up but the inner ones where you have the stem will look like trees. Brush them with the oil and season them before baking them flat on a pan.

Tracy
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Old 04-15-2014, 06:00 AM   #7982
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Thank you I'm still discovering white broccoli
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Old 04-15-2014, 01:09 PM   #7983
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ITs martial arts day and i plan to get some chinese on the way home. The boys will want taco bell. I want some veggie chow mein and sweet & sour tofu.
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Old 04-15-2014, 06:23 PM   #7984
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Tuesday taco night... plus I got some soft taco torts I was intending to make double decker tacos.
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Old 04-15-2014, 07:40 PM   #7985
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Leftover penne a la vodka and panko crusted chicken and half a giant peanut butter chocolate Easter egg, washed down with a glass of Moscato.
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Old 04-15-2014, 09:09 PM   #7986
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Quote:
Originally Posted by Fuzzy View Post
Tuesday taco night... plus I got some soft taco torts I was intending to make double decker tacos.
Taco Tuesdays will have a different meaning to me since the Lego Movie
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Old 04-15-2014, 09:10 PM   #7987
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Quote:
Originally Posted by Tracyarts View Post
Roasted cauliflower: You take the cauliflower and cut it up into florets, toss with a little bit of oil (I use grapeseed or light olive), and any herbs and spices that you like. I use a grocery store brand of grilling herbs and spices that says it's good for vegetables. McCormick maybe? Any will work. Then put the coated florets onto a baking pan in a preheated 375 degree oven and bake for a half hour, stir, and bake another 15 minutes. Check to see if they are done to your liking. You can keep going a bit longer and get an actual bit of brown toastiness on them if you like.

Sometimes I will take the florets and toss them with cherry or grape tomatoes, and add a bit of lemon juice and herbs du Provence with the oil, instead of the grilling spice, and roast until the tomatoes are all wrinkled and the cauliflower starts to caramelize at the edges.

They shrink down quite a bit as a lot of the water cooks out of them. So if you want a good amount, do an entire head of cauliflower at a time.

If you want to get super-fancy, you can take a whole head of cauliflower, and a large knife and cut it into inch thick slices from top to bottom. The outer ones look kind of messed up but the inner ones where you have the stem will look like trees. Brush them with the oil and season them before baking them flat on a pan.

Tracy
Yum! I saw purple and yellow cauliflower yesterday at the store.. I almost got the purple one on pure whimsy
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Old 04-17-2014, 11:57 AM   #7988
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Car's in the shop and we need groceries. I am gonna make spaghetti since i have that on hand. Keeping my fingers crossed that the car will be done today and affordable!
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Old 04-17-2014, 05:46 PM   #7989
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I got the spaghetti memo too. I got a loaf of french bread and some shredded mozz to make cheese bread
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Old 04-19-2014, 01:08 PM   #7990
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I made my own bacon cheese burgers with the works and also homemade chocolate chip cookie bars (warm from the oven) topped with creamy vanilla ice cream
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Old 04-19-2014, 01:12 PM   #7991
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Off to Hooter's tonight. We love leftovers, usually have them from Sunday dinner, but we're going to a buffet tomorrow for Easter.
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Old 04-20-2014, 01:57 PM   #7992
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Pork sandwich and peeps
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Old 04-20-2014, 02:45 PM   #7993
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Homemade Bolognese sauce over spaghetti, garlic bread and fresh sweet tea with lots of lemon
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Old 04-20-2014, 04:49 PM   #7994
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Cheesy lasagna and salad..
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Old 04-20-2014, 08:03 PM   #7995
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take-out pad thai
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Old 04-21-2014, 04:18 PM   #7996
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leftovers and more salad.
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Old 04-23-2014, 06:39 PM   #7997
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tonight grilled steaks, instant mashed and corn.

have some awesome carmelized onion turkey meatballs in the freezer that i am looking forward to tomorrow night.
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Old 04-23-2014, 07:54 PM   #7998
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I'm.. not sure. Its probably going to be something on top on somethingelse.
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Old 04-24-2014, 11:00 AM   #7999
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Probably leftovers, and I am okay with this, because I made bomb ass spaghetti last night.
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Old 04-24-2014, 11:50 AM   #8000
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Olive Garden. Myself and the newly minted Mrs. SC are going to enjoy our first dinner alone as husband and wife.
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