The What's For Dinner Thread - May '09(recipe index in OP)

[BigMama]

I will send out emails when I get the chart back together.

I will send out emails with the ADR #s, not sure it's a great idea to post them on a public thread.

THANK YOU FOR TAKING CARE OF THIS

 

[TigerKat]

Today feels a little better than yesterday. The aide situation seems to be working out fine. We have a new girl coming on weekends & she will start nights on Monday. Our pregnant girl seems finally be feeling pregnant, so I think this new one will be doing it all soon. Bob will have to go into work about an hour later for this to work out, but at least we have something.

Glad to hear this is working! Please don't feel that you need to keep up here, just pop in and let us know how you are.

Kathy - Enjoy your shopping with Bethany today. I wish I were a fly on the wall for that. I picture the 2 of you laughing the entire time!

We had a blast! I'm anal when it comes to grocery shopping, I have my list according to aisle # and I had to send poor Bethany back to aisle 6 at least three times... I'm telling y'all the girl knows how to bargain shop, she knows what's on sale everywhere!!!

Liam got to pitch two innings this morning. I think the team was half asleep to start the game because there were so many errors and bad plays. Liam was pitching well, but five runs scored in the first inning. After that, they woke up and Liam got out of the second inning unscathed. However, he had thrown quite a few pitches, so they brought another boy in for the third. The team lost again 8-4.

Greg gets to decide dinner since he leaves for Germany tomorrow. Last night, I ended up making striped bass. It was good, but it would have been better if I was able to grill it. I discovered that there was no gas when I went to turn on the grill.

Too bad the team lost, sounds like they beat themselves. Please tell Greg that I keep him in my prayers and that I'm wishing him a safe trip.

I will send out emails when I get the chart back together.
Here are the times & places:

I am so wishing I could do bluezoo with y'all! Thanks for taking care of these for us!!!!!

...not to toot my own horn, but I can [pretty much] cook just 'bout ANYTHING..however, my pot roast just doesn't come out quite right - I can't put my finger on it, but, although it tastes good, it tastes like there is something missing - KWIM?? Do you have a 'tried-n-true' recipe that you can share?

I think we all agree that Glynis' pot roast in the crockpot recipe is our favorite. I'm pretty sure this is it:

Beef or pork roast
1 pack Ranch dressing mix
1 pack Italian dressing mix
1 pack pork or beef gravy mix
1/2 c. water or wine
carrots & onions

Brown roast on all sides. Slice carrots and onions and put in crockpot. Place roast on top of carrots & onions. Mix remaining ingredients and pour over roast. Cook on low 8 hours.

 

[kimmar067]

...sounds dee-lish, but I'll tell ya right now that I probably can't use it - dressing mixes and gravy mixes contain gluten in them and my DH has Celiac....

 

[TigerKat]

Listen to the gourmet meal you are preparing!!! No recipe for potatoes, believe me nothing fancy at all.

I just make foil packages and grill. I cut potato into 3rds, and cut an onion in half. Place onion between each slice of potato, salt and pepper, some butter and a tsp water. Wrap in foil and grill till tender.

Well our day was ruined. We were dressed and walking out the door to go buy paint at Lowes and look at a new Caravan. DH got paged and had to go into work for a new set-up which could take all day.

Nice O/T but hate this part of his new job. He is going to be on-call every other week...it just stinks not knowing if you can do anything or not. Luke cried that Daddy was not taking him for a ride. Needless to say I took my boy for a happy meal!

I somehow lost you in my multi-quote???

The potatoes sound yummy!!!!

I'm so sorry your day was ruined, that part of the job does stink. Poor Luke....

 

[FormrCastMbr]

Hey guys! I have been lurking...i will catch up later.

...sounds dee-lish, but I'll tell ya right now that I probably can't use it - dressing mixes and gravy mixes contain gluten in them and my DH has Celiac....

my mom's is a favorite of mine. i will post later...it is marinated overnight and cooked on the stove.

 

[HERSEY]

...sounds dee-lish, but I'll tell ya right now that I probably can't use it - dressing mixes and gravy mixes contain gluten in them and my DH has Celiac....

Have you seen this website? http://www.glutenfreecookingschool.com/

They have some really good recipes

 

[FormrCastMbr]

dinner toniught is kats velvet shrimp and a tossed salad. yum!

 

[kimmar067]

Hey guys! I have been lurking...i will catch up later.




my mom's is a favorite of mine. i will post later...it is marinated overnight and cooked on the stove.

Have you seen this website? http://www.glutenfreecookingschool.com/

They have some really good recipes

...thanks guys....

 

[TigerKat]

my mom's is a favorite of mine. i will post later...it is marinated overnight and cooked on the stove.

Ohhhhh, I love that one!!!!!

 

[HERSEY]

...thanks guys....

This one looks really good too it has salad dressing recipes http://www.glutenfreeda.com/index.asp

 

[kimmar067]

This one looks really good too it has salad dressing recipes http://www.glutenfreeda.com/index.asp

...boy, that chicken at the top of the page sure does look good...as does that ribeye steak with the onions....

 

[FormrCastMbr]

Here is the recipe...

Mom's Pot Roast

1 beef roast
1/4 cup olive oil for searing
cornstarch mixed with water to thicken gravy

Marinade:
3/4 cup water
1/3 cup soy sauce
2 tbs sugar
1 tps ground thyme
1 crushed clove of garlic


***
Mix marinade and pour over roast. Marinate overnight.

In a heavy pot, heat oil over med heat. Save marinade...sear roast on all sides. Add marinade to the pot and bring to simmer. Turn down to low, cover and simmer for 2 - 3 hours.

Remove roast and bring liquid to a boil (you can add some water if needed). Add cornstarch mixture and whisk until thickened. Slice roast and serve with gravy.

I LOVE pot roast served with mashed taters and red cabbage...Yum!

 

[NEVERENOUGHWDW]

Dinner tonight was Tex_mex.......Nachos & lime, cilantro chicken.

I wish I was up to mojitos I have so much mint growing!!!!!! Looks like a giant weed. Can I freeze mint like I do basil?

Ann~ sorry you had a crying little one on your hands, poor Luke.

Lauren, your Mom's pot roast sounds great. Maybe this week

I'm glad all the ADR's worked out. I'm looking forward to some great times

Did I miss Gretchen yesterday or didn't she post?

Sheryl, enjoy your gumbo & rest.

Tomorrow dinner will be shrimp & grouper...not sure how.

 

[shovan]

Hey y'all, Getting ready to take my meds & move from the dozing spot on the sofa to bed! Exciting stuff going on here! I made it through today with just muscle relaxers & tylenol! No pain pill, I'm proud of myself! I will take it to sleep tonight.

Maria, Thanks for handling all of the adrs!

Ann, I'm sorry your day was messed up!

Janice, I don't think Bethany stole your summer, we didn't have much sun here today.

Kat, Where did you get that gourmet recipe? It's sounds delicious!

Nan, I'm trying to let everyone take care of me, but gosh it's hard. I started to unload the dishwasher today, Chris fussed at me & I told her it was easy. Then I tried to empty the bottom rack & had to admit I couldn't do it, my neck hurt when I bent over! So I have no choice but to let them all help. But they have to stop trying to feed me! I'm going to be as big as a house before I'm well! Angelina had made those brownies, then Chris brought chocolate filled eclairs ( my absolute fav) & fruit tarts. Plus she brought a lunch of shrimp pasta! I'm not going to be able to fit through the door if this keeps up!

 

[shovan]

I want to post the Food & Wine events we are considering or hoping to book. In hopes that some of you might be interested in joining us!

Culinary Adventures in Signature Dining Last year’s cost $150-$375
Culinary collaboration is celebrated at these adventures in dining that take place throughout Walt Disney World restaurants. A renowned chef will join forces with the restaurant's resident chef to create a menu that will feature a 5-course meal and serve the perfect wine complement with each course from visiting winery representative

Oct. 15 Flying Fish Café Rick Tramonto

Celebrating Friends and Family in the Kitchen
Learn how to prepare a 3-course lunch from appetizer, to main course, and finally dessert, as presented by a team of highly acclaimed culinary experts. Also, an emcee will host the demonstration and a wine expert will be on hand to pair each course with their favorite wine. With these new found culinary skills, you will be able to go back home and gather your friends and family in the kitchen to cook your favorite meals.
Lunches will run approximately $110 per person plus tax, gratuity is already included, and don't forget theme park admission will be required. Pricing is not final but check back here from time to time. These take place at the Welcome Center from 10:00 a.m. to 12:00 p.m. Following is a schedule of upcoming culinary teams:
· Sept. 26 The Deen Family: Paula, Bobby and Jamie
· Oct. 2 Suvir Saran
· Oct. 9 Patti LaBelle
· Oct. 16 Dean Max and Paula DaSilva -Ocean 3030 Fort Lauderdale
· Oct. 23 Alan Wong
· Oct. 30 Cat Cora and Virginia Cora
· Nov. 6 Andrea and John Robinson


Food and Wine Pairings
Here are the logistics. The pairings take place at Mexico, Italy, Japan, and Morocco and will run about $60 per person including gratuity but not tax. Remember, theme park admission will be required to attend. Once final prices are determined, I will update this and all of my specialty program features.
As you will see from the schedule below, there is a lot of opportunities to attend one of these pairings. Here's the line-up:
· Saturdays from 2:30 to 4:00 pm Tutto Italia Ristorante
· Mondays from 3:30 to 5:00 pm Tokyo Dining
· Tuesdays from 3:30 to 5:00 pm Restaurant Marrakesh
· Wednesdays from 3:30 5:00 pm San Angel Inn

French Regional Lunches
Each Sunday will bring the promise to discover the wine and cuisine of a different region in France. Lunch will be prepared by the chefs from The Bistro de Paris and wines will be presented by a visiting winery representative. The final schedule is not available but wanted to make you aware that these luncheons will join the rest in the entire Specialty Program line-up.
The lunches will be offered at the Bistro de Paris, the restaurant on the second floor of the France pavilion in World Showcase. Dates, times, and cost are still being worked out but as soon as I know, you will know. Prices does include gratuity, not tax, and theme park admission will be required.

The french lunch was (I think) $135 pp last year. But this was our favorite event out of all the events we've done!

Now I'm going take my meds & going to bed!

 

[kimmar067]

Here is the recipe...

Mom's Pot Roast

1 beef roast
1/4 cup olive oil for searing
cornstarch mixed with water to thicken gravy

Marinade:
3/4 cup water
1/3 cup soy sauce
2 tbs sugar
1 tps ground thyme
1 crushed clove of garlic


***
Mix marinade and pour over roast. Marinate overnight.

In a heavy pot, heat oil over med heat. Save marinade...sear roast on all sides. Add marinade to the pot and bring to simmer. Turn down to low, cover and simmer for 2 - 3 hours.

Remove roast and bring liquid to a boil (you can add some water if needed). Add cornstarch mixture and whisk until thickened. Slice roast and serve with gravy.

I LOVE pot roast served with mashed taters and red cabbage...Yum!

...this sounds really yummy, but I have to substitute gluten-free soy sauce for regular.....wow, I'm shocked that her recipe doesn't call for any bay leaves - most recipes do.... . I definitely want to try making this sometime during the week....THANKS!

 

[kimmar067]

I wish I was up to mojitos I have so much mint growing!!!!!! Looks like a giant weed. Can I freeze mint like I do basil?....

..I believe that you can....

 

[Disney Ron]

Change of plans yesterday for dinner by the time DH got home...so dinner tonight will be ribs, corn, and potatoes planned for yesterday.

dinner last night was sandwiches per DH's request.

We are hoping to take a ride today again...fingers crossed DH is still on-call.

My hanging plants are a lost cause this year I think, so sad.

All this talk about pot roast has me craving it...but DH considers that a winter meal!

 

[HERSEY]

Ann Pot roast is not for just for winter. We had chili the other night. I thought Alex was crazy cause he wanted it.

Last night we had chicken broccoli stiry fry with brown rice.

I have to find something to do with my lone zucchini. It is the size of a small baseball bat. I didn't check the plant before cause I thought I didn't have any.

Tonight we are hoping to grill if it doesn't rain. It is pretty cloudy. I have to hit the grocery store today, since I was lazy yesterday and just did stuff around the house.

 

[liamsaunt]

I'm still perplexed about clear chowder. Wouldn't that be like...water?

Bethany, you crack me up!! The only chowder is the white chowder. All the other kinds are yucky.

WFD - Seared sesame tuna over arugula with gorgonzola, pecans and mango wasabi dressing with sweet pepper & gorgonzola bruschetta.

Wow, that sounds awesome. Recipe?

I have to find something to do with my lone zucchini. It is the size of a small baseball bat. I didn't check the plant before cause I thought I didn't have any.

I was looking at a recipe this morning for grilled sausage and zucchini in a herbed vinagrette with kalamat olives and capers. I think I am making it for dinner tomorrow night. If it's good, I'll type in the recipe if it sounds appealing.

Here are some photos. Thursday I made truffled scrambled eggs that I served on a roasted portobello mushroom. Doesn't look like much but it tasted good.

Friday I made pizza and forgot to take pictures.

Last night I had a couple of friends over. I got pictures of some of the stuff I made but not everything. I had some appetizers of guacamole, artichoke dip (no pics), proscuitto wrapped around blue cheese, arugula, and mango chutney:

devilled eggs:

minted lemonade:

The main meal was the blackstrap shrimp and the orange bourbon salmon, plus a salad with warm pistachio coated goat cheese, and a corn and mushrom saute.

I am going to my inlaws for dinner today. I think we are having chicken.