Posted on 06/04/2025 1:31:46 PM PDT by Beowulf9
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.
Last night I made pork fried rice, which I've made before. It's better than the one you get at the restaurant, no so dried out and very easy to make and really doesn't cost a whole heck of a lot.
I put the basic recipe up here but me, I didn't put any broccoli in it, but it could go no problem just doesn't seem to fit for me and I use a fresh chunk of ginger, about an inch, which I cut to about an eight of an inch little pieces and saute with ab onion.
I also used a little sesame oil in the rice with the soy sauce, makes a nice flavor, I scramble five eggs, one is not enough at all. Lots more pork than this recipe, cut into 1/2 inch chunks and sauteed (this recipe is done in stages, saute pork, then saute onion and ginger, then saute peas and carrots then scramble eggs, flavor the rice in the pan and then add all together. Frozen peas and carrots if you can get them. Lately they use too many peas so I measure out the peas amount I want and chopped up some fresh carrots to small pieces, same size as you would get in the frozen stuff.
Got any good ideas? Recipes?
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
I never heard of spaghetti puttanesca . Looks good and w/salad. Yum :)
Wow. That sounds great.
Might try that one!
Good stuff. Tastes a lot like California Condor.
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.
Tonight, beef stew. Yesterday, I cold smoked a pork butt for 6 hours then 2.5 hours in a Dutch oven with seasonings and onions. Then pulled it and added Sweet Baby Rays.
Oh, that sounds good! I’m adding that to my quick and easy recipes list.
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.
Well, better than the dems right now. 😆
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.
Soy damnit!!
report back!!
“”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.
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