Grilled spotted owl breasts with snail darter sauce.
OK, just kidding. I’m making spaghetti puttanesca this evening. It’s easy and i can have leftovers tomorrow. I’ll have a nice salad from various greens I got at the farmers market last weekend.
I make a really good super easy puff pastry over chicken. I take two boneless chicken breasts, put them on a baking sheet where they abut each other Side by Side. Season the chicken the way you like it. I like this Everglades seasoning that’s really good. Then I put Gorgonzola, toasted pine nuts, fresh spinach on top then I cover the whole thing with one sheet of Pepperidge Farm puff pastry. Throw it in the oven at 350 for 30 minutes and it turns out perfect
Our weather finally stopped being cold and rainy. We hit 86 today which feels mighty hot. Good day for cold gazpacho soup and homemade bread.
I don't bother with any vegetables but I do use lots of onion - just barely browned, last addition. I use both long grain brown rice and jasmine rice, lots of garlic. It's always a solo dinner so one egg for me.
Whatever my wife makes. I’ve learned not to complain
“It’s better than the one you get at the restaurant,”
Yes, but how good are your fortunes?
A census taker's liver ... with some fava beans and a nice chianti.
We’re having finadene chicken (sow sauce, vinegar, pineapple juicemixed with pickled jalapenos) and rice tonight. Saturday, shish kabob with the type same sauce, plus cubed pineapple,red & green peppers, onions, beef tips and a macaroni salad... and a beer or two 🤣🤣🤣
Kirkland stir-fried veggies.
“”I just wondered what you out there do for dinner. I like to cook and it’s always a challenge to come up with something new. I do make recipes I’ve seen on the net. Some are good, some not.””
This time of year, I alternate between burgers and lunch meat sandwiches, and tuna salad.... because the garden tomatoes always seem to ripen all at once, leaving too many... so I’m compelled to cook or fix things that use fresh tomatoes. In another month or so, once the heat sets in and the tomatoes stop producing, I’ll be eating my favorite shrimp/macaroni salad and loaded potato salad. It will be too hot to cook and I like something cold that I can pull from the fridge for dinner in the heat of summer.
Fall and winter, I’m a soup and stew addict. All the way. I like to take Progresso soups and add other ingredients to make it a more “customized” dish.
One thing I have not seen in all these years on the net, is a special boudin side dish that I make every Thanksgiving. It’s just several links of Zummo’s boudin (buy at Walmart, about $10 for 12 links, 36 oz), cooked in about 1/2 inch of water and butter in a skillet, with carmelized onion and garlic mixed in and cajun spices, a bit of cayenne, for a little heat. I then add fresh chopped spinach to the mix and saute until the spinach is limp. It’s a divine side dish, goes well with turkey or any meat. I’m just surprised nobody else on the net has tried it.
Tonight is Szechuan-Style-Shredded-Beef-w-Carrots-Celery, only I substitute bok choy for celery. I already marinated the beef and froze it into dinner size packages and have one defrosted. It gets stir-fried multiple times with added shredded carrots and bok choy sticks and ginger sticks and various Chinese spices. Not too difficult after original marinating out of the way.
I do the same marinating and freezing for chicken for Kung Pao chicken and will will defrost one of those for another night.
Dirty Rice to night.
Last night was grilled lemon veal chops, Hungarian cauliflower, and red cabbage.
A freakishly large pork butt I got on sale. Will slow toast at 250 for maybe four hours.
Carne Guisada...6 hours in the cast iron Dutch oven made from whole chunk cut bison using my great great grandmother’s recipe. Hand made tortillas using beef tallow as the fat. Boracho beans Shiner Bock based. Spanish rice also a 100+ year old recipe from the Basque country.
baked potato and chicken
Tonight we’re having Himalayan Possum...because I found him-a-layin’ in the road! ;)
I’ve been looking for easy hot-weather-no-cook meals to make. Found these ideas:
30 No-Cook Summer Meals to Chill Out a Heat Wave
https://www.allrecipes.com/gallery/no-cook-summer-meals/
I pretty much cook ‘seasonally’ as we raise our own beef, have chickens and grow a big garden. It also saves money because you’re buying fruits and veggies ‘in season’ and they’re usually cheaper, then. (But, not always!) Who wants to eat a bowl of steaming hot Beef Stew in the middle of Summer? Not me!
Seasonal Cooking - Cooking seasonally? Trusted recipes using spring asparagus, summer berries, fall squashes, and winter citrus will provide all the ideas you need to succeed.
https://www.allrecipes.com/recipes/186/everyday-cooking/seasonal/
Seasonal Recipes - We love the excitement that comes with the changing seasons. And our seasonal recipes make it easy to get into the spirit! Find tasty ideas for fall, winter, spring and summer.
https://www.tasteofhome.com/holidays-events/seasonal/
And don’t forget to crank up that grill! It’s not unusual for us to grill all year long. Shovel a path to the grill, brush the snow off of her and you’re golden. ;)
possum innards....that’s the thing about possum innards... they is just as good the second day
I had a half a cantaloupe, cottage cheese, an apple with peanut butter and blueberries and cherries. Basically, whatever sounded good from my fridge. I didn’t have time to do the grass-fed beef stir fry with broccoli, onion, and mushrooms I had planned. Tomorrow night.