What's for Dinner Tonight? (recipe index in OP)

[HERSEY]

Kathy I will continue to send prayers your way. I hope Sammy and you get a good night's sleep.

Tonght we are having Gretchen's brown sugar pork chops,rice and a salad.

Glynis those burgers sound so good. If it wasn't snowing I would really have to rethink dinner.

 

[bigmerle1966]

Just when I think things can't get worse - they do. When I left for work this morning my dog Sammie was trembling. I called a friend to go and check on her for me mid-morning. She found her lying on the floor as stiff as a board and she'd thrown up. If any of you have a prayer to spare for my girl please do. My friend brought her to the vet and they are checking her out now. She's an old gal but I really need her to get through this.

 

[Glynis]

Kathy I will continue to send prayers your way. I hope Sammy and you get a good night's sleep.

Tonght we are having Gretchen's brown sugar pork chops,rice and a salad.

Glynis those burgers sound so good. If it wasn't snowing I would really have to rethink dinner.

I know the burgers would be better on a grill, but it's cold, blowy and rainy here so I'm doing them in a skillet on the stove. Hopefully they'll still be good!

 

[bigmerle1966]

Dinner tonight is baked salmon, brown rice medley and leftover green beans and potatoes. Lets see if I can manage to cook the rice tonight and not burn it. I swear I follow the package to the letter and cannot for the life of me make rice. Instant or boil-in-bag I am fine, real cook it in a pot rice I cannot.

 

[HERSEY]

Dinner tonight is baked salmon, brown rice medley and leftover green beans and potatoes. Lets see if I can manage to cook the rice tonight and not burn it. I swear I follow the package to the letter and cannot for the life of me make rice. Instant or boil-in-bag I am fine, real cook it in a pot rice I cannot.

Not sure were I learned this,but boil the water first then add rice and slow simmer till done.

 

[bigmerle1966]

Not sure were I learned this,but boil the water first then add rice and slow simmer till done.

I did that, it still didn't work! I think I am just rice challenged.

 

[HERSEY]

I did that, it still didn't work! I think I am just rice challenged.

Ok I tried. My neighbor is like that she went out and bought a rice cooker for that very reason.

 

[ilovepcot]

I did that, it still didn't work! I think I am just rice challenged.

I never could do "good" rice till I got a set of stainless to use. The rice steamer that was suggested might be your best bet. I cook some kind of rice several times a week. You should try the Basmati! Incredible flavor and makes the kitchen smell soooo good.

SALMON that was just mentioned...how's it done? I always marinade mine with Zesty Italian dressing and add lots of garlic, salt and pepper. Bake it till it's *dry*. Can't stand "mushy" fish! I know mine is overcooked but I need that dry texture to not gag.

 

[Disney Ron]

I made Lindsay's / Barefoot Contessa meatloaf tonight it was very good!

Ann

 

[NMiller07]

Thanks for the recipe Glynis. Can't wait to give it a go. Chops are grilling as I type, if my post count is high enough and I can figure out I will attempt to post some food porn later.

 

[bigmerle1966]

Ok I tried. My neighbor is like that she went out and bought a rice cooker for that very reason.

Thanks for the help.

I used to have a really nice easy to use rice cooker/steamer thing a long time ago, I could make rice then. It was great for everything, I would use it to reheat Chinese food because it tasted so much better than when it was heated in the microwave. But the part that made the steam cracked and the one I got to replace it just did not do a good job and was not as simple and easy to use. And because I had had it so long they didn't make the other one anymore.

Need to head to the mall, have to buy the neice a Sleeping Beauty dress.

 

[Aimeedyan]

Nancy - As I was making dinner last night, I realized that I should have invited you and Buddy to dinner! We had yummy herbed tuna sandwiches. I jazzed up regular tuna/mayo mix with a couple of hard boiled eggs, some chopped chives, parsley and basil and a few shakes of onion powder. Then I broiled the sandwiches with slices of cheddar on top. My kids thought they'd died and gone to heaven. Why is is that sometimes the simplest dishes taste the best??

Dinner tonight will be stuffed southwest turkey burgers. Maybe I'll make Nita's corn salad to go on the side. Yummo!!!

I haven't made a good tuna sandwich in a long time. I might just have to do that this weekend!

Just got back from the vet, they let me spend about an hour with her. They had to give her some valium because what happened this morning was a seizure and she'd already had another one by the time i got to the vet's office. The blood work showed some problems with her liver and her thyroid. Whether or not she can be treated depends on how this afternoon goes. If she continues to have seizures this afternoon, due to her age, they suggest we put her down. My heart is just breaking.

I just got a call from the vet and they want us to come and pick her up and bring her home because they don't want her left alone in the clinic overnight. She hasn't had another seizure so far, hopefully they will put me in touch with an emergency pet clinic should I need one. I can guarantee you Mom will be by her side all evening and all night. I'm really not sure what the prognosis is at this point but I want to thank you all for the prayers and good thoughts, keep them coming.

Oh, I am so sorry Sammie is not well. I know lots of dogs have seizures on occasion and do okay without medication - though it's very scary for their people to watch. I hope she doesn't seize again and that it was a passing thing. My dogs are some of the most important living beings in my life so I can imagine how upset you must be.


This week has been odd. I'm in a funk about church/work and have ended up crying a lot this week - and I'm not even PMSing! I'm very discouraged... I feel caught in the middle of the issues and my area is taking the biggest hit. I'm just having a pity party. Don't mind me...

DH and I both took off today and I went with him golfing. It was nice to sit outside (on a golf cart) and do nothing but think. Though sometimes that gets me in trouble, too!

Tonight I'm making some chicken biscuits and gravy casserole - found it in a Rachael Ray magazine. I refused to eat the nasty looking hot dogs they had at the clubhouse so I didn't eat anything until about 330pm; I think I'll wait to have a late dinner when DH gets in from basketball around 9pm.

 

[FormrCastMbr]

Aimee, A good cry is needed avery so often - I am sorry you are dealing with problems at work. I am glad you were able to take a day to relax...

Dinner tonight is baked salmon, brown rice medley and leftover green beans and potatoes. Lets see if I can manage to cook the rice tonight and not burn it. I swear I follow the package to the letter and cannot for the life of me make rice. Instant or boil-in-bag I am fine, real cook it in a pot rice I cannot.

I am challenged on rice too! Instant and boil in the bag here as well!

 

[bigmerle1966]

I never could do "good" rice till I got a set of stainless to use. The rice steamer that was suggested might be your best bet. I cook some kind of rice several times a week. You should try the Basmati! Incredible flavor and makes the kitchen smell soooo good.

SALMON that was just mentioned...how's it done? I always marinade mine with Zesty Italian dressing and add lots of garlic, salt and pepper. Bake it till it's *dry*. Can't stand "mushy" fish! I know mine is overcooked but I need that dry texture to not gag.

I'm doing Weight Watchers so I am trying to stick to high fiber rices, heck high fiber everything . This one I have is actually a mixed of brown rice, daikon radish seeds and something else, can't remember what it is. I am still at work so I can't go check.

I may have to go out and look at rice steamers.

And sorry, I have to have moist fish I generally just use salt, pepper, lemon zest and lemon juice on it. I squeeze lemon juice on the fish then make a paste of the salt, pepper and zest and rub it into the fish and bake. I do have a recipe that I got off Food Tv from the Ellie Kreiger show that I want to try sometime. Once I do I will post it if it turns out okay.

 

[lucas]

I did that, it still didn't work! I think I am just rice challenged.

Try this no fail method. It really works! I always make the max and freeze the rest.

RICE (New Orleans chef, Frank Davis’ no fail method)

Take large pot like a 6 quart Dutch oven and fill it with 14 cups of water.

Bring water to a boil and add 2 teaspoons of salt.

When the water is boiling rapidly, pour up to 4 cups of rice and wait for the water to come back to a boil again. Notice you can boil up to 4 cups of rice; you can boil a half-cup or 4 cups, it makes no difference. But don’t alter the water volume: keep 14 cups of water regardless of the amunt of rice up to 4 cups.

Rice is a carbohydrate and starchy, and unless you have a saturation medium (a lot of water) to dilute the starch factor, you’ll never get grain-for-grain rice. It is just that simple.

When the water comes back to a boil, reduce the heat somewhat to keep the water actively bubbling. It should take 15 minutes for rice to be completely cooked.

*As it cooks, continue to stir every 2 or 3 minutes to distribute the heat and you need not cover the pot while the rice is boiling.

At this exact 15 minute point, spoon out a couple of grains and taste them. Make certain they are tender all the way through – no hard centers. Don’t let it go past the “tender” point, or the rice will begin to overcook. Take it off of the fire immediately, pour it into a colander, and rinse well in hot water. Drain it and rice will be nonsticky, done to the proper texture, with each grain separate from the rest.

*Don’t be afraid to cook more rice than you need, because rice freezes well after it is cooked, especially if you use this method. Just take a freezer container or a Ziploc bag, fill it with the cooked rice, seal it up and stash it in the freezer. When the time comes to serve up rice, just dump it in a colander and run hot water over it. It will taste fresh cooked.

 

[lucas]

TigerKat, positive thoughts coming your way!!

 

[Glynis]

I did that, it still didn't work! I think I am just rice challenged.

That's why I purchased a rice cooker! Foolproof, I tell ya!

 

[Glynis]

This week has been odd. I'm in a funk about church/work and have ended up crying a lot this week - and I'm not even PMSing! I'm very discouraged... I feel caught in the middle of the issues and my area is taking the biggest hit. I'm just having a pity party. Don't mind me...

DH and I both took off today and I went with him golfing. It was nice to sit outside (on a golf cart) and do nothing but think. Though sometimes that gets me in trouble, too!

Tonight I'm making some chicken biscuits and gravy casserole - found it in a Rachael Ray magazine. I refused to eat the nasty looking hot dogs they had at the clubhouse so I didn't eat anything until about 330pm; I think I'll wait to have a late dinner when DH gets in from basketball around 9pm.

Sometimes we need to take a "mental health" day! I bet it did you world's of good to get out of the office, and just enjoy being with your husband.

 

[Glynis]

Try this no fail method. It really works! I always make the max and freeze the rest.

RICE (New Orleans chef, Frank Davis’ no fail method)

Take large pot like a 6 quart Dutch oven and fill it with 14 cups of water.

Bring water to a boil and add 2 teaspoons of salt.

When the water is boiling rapidly, pour up to 4 cups of rice and wait for the water to come back to a boil again. Notice you can boil up to 4 cups of rice; you can boil a half-cup or 4 cups, it makes no difference. But don’t alter the water volume: keep 14 cups of water regardless of the amunt of rice up to 4 cups.

Rice is a carbohydrate and starchy, and unless you have a saturation medium (a lot of water) to dilute the starch factor, you’ll never get grain-for-grain rice. It is just that simple.

When the water comes back to a boil, reduce the heat somewhat to keep the water actively bubbling. It should take 15 minutes for rice to be completely cooked.

*As it cooks, continue to stir every 2 or 3 minutes to distribute the heat and you need not cover the pot while the rice is boiling.

At this exact 15 minute point, spoon out a couple of grains and taste them. Make certain they are tender all the way through – no hard centers. Don’t let it go past the “tender” point, or the rice will begin to overcook. Take it off of the fire immediately, pour it into a colander, and rinse well in hot water. Drain it and rice will be nonsticky, done to the proper texture, with each grain separate from the rest.

*Don’t be afraid to cook more rice than you need, because rice freezes well after it is cooked, especially if you use this method. Just take a freezer container or a Ziploc bag, fill it with the cooked rice, seal it up and stash it in the freezer. When the time comes to serve up rice, just dump it in a colander and run hot water over it. It will taste fresh cooked.

Wow! So much cool information. I'm printing this off to try! I didn't realize that you could stir rice while it was cooking. My mother always told me to get rice boiling and just leave it alone, or it would get sticky! Thanks for the information!!!

Will this work for brown rice as well as for white? Brown is all we eat (except for my chinese sticky rice!).

 

[JoenAdamnErinnSam]

Hi everyone!
We had a wonderful dinner-thanks mostly to the love of my life

2 weeks ago we borrowed my son's smoker-and have been smokin up a storm..lol

I started with a whole pork loin that weighed about 9 lbs-and cut it in half. Half was marinaded in KC Masterpiece Chipoltle-lime marinade. The other half we seasoned with onion and garlic powder and stuffed with about 1/2 lb of chorizo.

They were smoked for 6 hours over charcoal and a combination of mesquite chips and apple wood from a tree out in front of our apt.

It came out sooo tender-melt in your mouth and the marinade was not hot at all-just very tasty. The chorizo one has a lot more bite-but still very good.

We also had steamed broccoli and baked potatoes-and we both ate wayy too much. We are going to freeze the chorizo one for another day and the marinated one will become Cuban sandwiches-hot pork roast, ham and swiss
with mustard and pickles-yummy.