The Official What's For Dinner thread:Thursday 1-24-08? Recipe finder in OP. Enjoy! Part 2

[Glynis]

Tonight will more than likely be leftovers--I've got a fridge full of them. If DH balks at the idea I'll make black bean and corn enchiladas--but probably will postpone that until tomorrow

Glynis--the cranberry chicken was delish! Thanks for sharing the recipe

So glad you liked it!

 

[Glynis]

Dinner tonight will be Orange Pork Chops, sweet potatoes, and steamed broccoli! Sounds like a yummy night for us!

 

[FormrCastMbr]

I've been toying with the idea of South Beach diet after watching Lauren talk about it. On the freebie thread I got a South Beach bar that came with a recipe book. Last night was Grilled salmon with Artichoke Salsa from that booklet. It was yum-o! I'd like to say I was good and had a salad with it, but no......I just had 2 pieces of salmon I said I was toying with the idea, I'm not doing it yet! But if anyone wants the recipe let me know I'll copy it over.

Can you even imagine 2 whole weeks without even the thought of having wine or Rosa Regale!?!

I wish I liked salmon...would the artichoke salsa go good on other things? I used to make an artichoke salsa as an appetizer...can you share your recipe?

I can't imagine 2 weeks w/o wine or anything else for that matter...I guess that is why I am losing it slower than most...I cheat!!!

That chicken that Kathy is making tonight is low carb...it is really good too!!!

 

[TheBeadPirate]

I wish I liked salmon...would the artichoke salsa go good on other things? I used to make an artichoke salsa as an appetizer...can you share your recipe?

I can't imagine 2 weeks w/o wine or anything else for that matter...I guess that is why I am losing it slower than most...I cheat!!!

That chicken that Kathy is making tonight is low carb...it is really good too!!!

I'd think you could add it to almost anything. This is from the booklet. It's Phase 1....think I could prolly eat this everyday for 2 weeks if I had too!

Grilled Salmon with Artichoke Salsa

3 Tbsp South Beach Diet Balsamic Dressing (I used one I had on hand-Good Seasons I think)
1 Tbsp lemon juice
4 salmon fillets (4 oz each)
1/3 c chopped fresh parsley
1/3 c chopped plum tomatoes
1/4 c chopped, drained marinated artichoke hearts
1/4 c Athenos crumbled reduced fat feta cheese
2 Tbsp coarsely chopped pitter ripe olives (I used kalamata)

Preheat grill to medium heat. Mix dressing and lemon juice. pour half of the dressing mixture over salmon in a large resealable bag. Seal and refrigerate while preparing salsa.

Combine remaining dressing mixture, parsley, tomatoes, artichokes, cheese and olives. Let stand at room temp until ready to serve.

Grill salmon 5 min on each side, until it flakes easily with a fork. Serve with salsa.

Makes 4 servings. 210 cal, 10g total fat, 2.5 g sat fat

 

[THE HAT]

Hello All- Thanks for all the well wishes for my blazing migraine. It is still here, but I am functioning more with it today then yesterday. We are in a crappy weather pattern so that is my trigger until it breaks!

Tonight is Karate for ds even though he can't participate he still goes to watch, so supper tonight will be burgers and tater salad for ds and dh, and fiddleheads for myself, such a short season I try to eat them every chance I can!!

Our local wine/beer shop had the Rosa Regale on sale for 10.99 a bottle, I don't think it is to popular here in our little towns, they asked me if we were having a party because I bought 12 bottles of it, lol!

Lori thanks for the artichoke salsa recipe it sounds delish, ds and I love artichokes and feta!

I am sure I missed some things that are going on and I apologize, I just can't sit at this screen to long with out feeling sick to my stomach. I will catch up in a day or two!!

Hope all are doing great and eating well!!

 

[shovan]

Lori, that sounds good! That would be an easy way to dress up any kind of fish & grilled chicken too. Yummo!

Wendie, Sorry you're still suffering with the migraine! I had them for years & they really can knock you out for days. Hope you feel better. At least you got a great deal on the Rosa!!! $10.99 is a steal.

 

[Glynis]

Here's the recipe for our dinner last night. My kids all gave it 2 thumbs up!

Cheese-topped Beef Bake

1 pkg. (16 oz.) medium pasta shells (I used whole wheat penne)
1 pound ground beef
1 jar (26 oz.) spaghetti sauce
1 envelope taco seasoning
1 carton (8 oz) spreadable chive and onion cream cheese
1 C. sour cream
1 C. shredded cheddar cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce and taco seasoning. In a small bowl, combine cream cheese and sour cream; set aside. Drain the pasta; stir into beef mixture. Transfer to a greased 9 X 13 baking dish. Spread with cream cheese and sprinkle with cheddar cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until cheese is melted.

 

[TigerKat]

Lori - That salsa recipe sounds awesome, can't wait to try it!!

Wendie - I'm so sorry you still have your migraine. WOW What a deal on the Rosa!!

 

[shovan]

Does anyone know where to go to purchase preserved/pickled lemons? A mediterrean type market? I thought someone had them in a recipe posted here.

I just saw this site for more WDW recipes. It has a recipe that sounds like a Lemon Chicken Dish we had at Marrakesh years ago. It calls for pickled lemons which I'm assuming is the same as preserved. I had tried to recreate this dish years ago, using regular lemons & it didn't work, maybe it would work with preserved lemons.

http://allearsnet.com/din/rec.htm

 

[HERSEY]

Does anyone know where to go to purchase preserved/pickled lemons? A mediterrean type market? I thought someone had them in a recipe posted here.

I just saw this site for more WDW recipes. It has a recipe that sounds like a Lemon Chicken Dish we had at Marrakesh years ago. It calls for pickled lemons which I'm assuming is the same as preserved. I had tried to recreate this dish years ago, using regular lemons & it didn't work, maybe it would work with preserved lemons.

http://allearsnet.com/din/rec.htm

In one of my Cuisine magazine there is a recipe for preserved lemons. I'll go look. Did you use fresh grated ginger or powdered ginger? That can make a big difference

 

[liamandcaili]

We had grilled salmon (very plainly seasoned...too plain for my tastes, but the kids loved it), potatoes Anna, and sauteed spinach.

 

[TigerKat]

Lauren - that chicken recipe is my kinda recipe! It only took 10 minutes to put together and you know the Queen of Easy loves that! DS & I loved it, DH won't be eating until he gets home fom work later tonight. Thanks so much for posting it girlfriend!!

 

[HERSEY]

shovan Here is a recipe I found on Foodtv ala Tyler Florence preserved Lemons:
6 to 8 lemons, unwaxed
2 cups kosher salt

Wash lemons well and dry them. Cut 4 lemons into quarters from the top, being careful not to cut all the way through. Pack salt generously into the cuts and place lemon into a sterilized glass pint jar. Continue procedure, packing the lemons into the jar as tightly as possible. Squeeze juice from remaining lemons. Add another 2 tablespoons of salt to the jar and top off with the lemon juice, make sure the lemons are completely covered. Close the jar with a non-metallic lid and set aside in a cool, dark place or the refrigerator for one month. Preserved lemons will keep for 1 year. Refrigerate after opening.

 

[AKL_Megs]

We had hot dogs and macaroni and cheese, but only because DF reminded me that we had hot dog buns that were getting a little stale and on the hard side. I feel like I haven't made a "real" meal in forever, and tomorrow will be something quick again since I have an appointment at the dentist for fillings eek. Thursday. We'll have something good on Thursday.

 

[LuluLovesDisney]

shovan Here is a recipe I found on Foodtv ala Tyler Florence preserved Lemons:
6 to 8 lemons, unwaxed
2 cups kosher salt

Wash lemons well and dry them. Cut 4 lemons into quarters from the top, being careful not to cut all the way through. Pack salt generously into the cuts and place lemon into a sterilized glass pint jar. Continue procedure, packing the lemons into the jar as tightly as possible. Squeeze juice from remaining lemons. Add another 2 tablespoons of salt to the jar and top off with the lemon juice, make sure the lemons are completely covered. Close the jar with a non-metallic lid and set aside in a cool, dark place or the refrigerator for one month. Preserved lemons will keep for 1 year. Refrigerate after opening.

I've made preserved lemons often. If you look on the main page, I have a recipe for shrimp with preserved lemons that is excellent if you want to make them and don't have too many recipes for them.

Lemons are often waxed, so scrub them well.
Kosher salt is a must!
Do not cheat and use bottled lemon juice to top off the jar. It makes it more bitter.
The lemons themselves get soft and mushy after awhile and a white lacy substance forms in the jar. Just shake it up once in awhile to distribute. Don't eat the lemon flesh-it is mushy and very salty. After a week or so, the peel separates easily from the flesh and can be minced and added to anything for a delicious flavor - excellent in a standard vinaigrette recipe made with lemon juice. The whole lemons can be used to stuff chicken or fish, just don't eat the lemons with the meat.

 

[FormrCastMbr]

Lauren - that chicken recipe is my kinda recipe! It only took 10 minutes to put together and you know the Queen of Easy loves that! DS & I loved it, DH won't be eating until he gets home fom work later tonight. Thanks so much for posting it girlfriend!!

I logged on especially to see if you commented on the chicken...so glad that you liked it!!! I just said to Tom that I have to make it again. He really liked it and like you said, it is super easy!

Did you ever do the chicken on the grill (beer butt chicken)? It came out soooo good...the best roasted chicken I have ever made...

I am soooo glad that you liked it...

Wedding Update: We just went to pick out tuxes...Tom is wearing a 3 button black with an ivory paisley vest and ivory striped tie. Andrew wearing a black 2 button with the vest and tie in black.

 

[FormrCastMbr]

Dear All,

Omaha Steaks is having a special. DF has had them
before and loved them...

Go to omahasteaks.com, and on top right of page click on "order from mailing". Enter the following item # 7819BBB.

I think regular price is $215. This is $59.99 plus $15 for shipping (comes packed in dry ice and syro cooler). Found this on slickdeals. Im in for 2.

7819BBB The American Celebration $59.99
4 (5 oz.) Filet Mignons
4 (5 oz.) Top Sirloins
4 (4 oz.) Boneless Pork Chops
2 (4.5 oz.) Stuffed Sole with Scallops and Crab
8 (3 oz.) Gourmet Franks
4 (4 oz.) Omaha Steaks Burgers
10 portions Potatoes au Gratin

FREE GIFT 6 (4 oz.) OS Burgers, cutlery and cutting board.

Enjoy!!

 

[LindsayDunn228]

Tonight we are having leftover black bean chili and cornbread. I added some A1 in it and Mmmmmmmmmmmmmmmmmmmmmmmmmm was it 100000% better!

WFD at your house?

 

[THE HAT]

Good Morning all

It is raining like crazy here, and has been since last evening, it isn't helping my head any, but I do love a rainy day!!

Perfect meal tonight with the rain will be: Corn muffins and kielbasa and apple soup, mmmmm comfort food!!

Lauren thanks for the link for omaha, I like to order packages like this when they go on sale for my parents, as they tend to think they are paupers and eat like it, lol.

 

[TigerKat]

Did you ever do the chicken on the grill (beer butt chicken)? It came out soooo good...the best roasted chicken I have ever made...

Tom is wearing a 3 button black with an ivory paisley vest and ivory striped tie. Andrew wearing a black 2 button with the vest and tie in black.

I've never done the butt chicken before, but with all the talk about it I can't wait.

I can't wait to see a pic of your guys in their tuxes!!!!

Thanks for the omaha steaks link!!!!!!!

Tonight for dinner we're having Honey-Lime pork tenderloin, wild rice and roasted asparagus!

Have a great day everyone