The Official What's For Dinner thread:Thursday 1-24-08? Recipe finder in OP. Enjoy! Part 3

[JennyMominRI]

Oh, that sounds so good!!! I'm still making jelly, and haven't even given a thought to dinner. I think we'll probably make a run to Wendy's. Bad mom, huh?

I LOVE Wendy's.. Unfortunately so do my thighs

 

[TigerKat]

I have everything out waiting for packing. To say I'm excited would be a major understatement. We are staying at the Saratoga springs since we are now DVC members (staying with the points I bought)

I have ADR's at Crystal place, Chef Mickey, Coral Reef, Le Cellier, Tony's, Cape May, Fulton's and Artist Point and of course many good eats at the food and wine festival.

I'll bet you are excited!!! Sounds like some good eats girl, we expect details when you get back!

 

[Aimeedyan]

I LOVE Wendy's.. Unfortunately so do my thighs

Agree on both points

Dammit, now I'm craving french fries.

 

[Mermaid02]

We had pot roast. It was really good if I do say so myself. My kids wouldn't eat it. Rotten things that they are.

 

[Glynis]

I LOVE Wendy's.. Unfortunately so do my thighs

It's one of the gastric bypass friendly places. I can order a caesar side salad and a small chili and have enough for 2 meals!!! I can feed my whole family without breaking the budget. With 6 of us, that's a real plus!!!

 

[FormrCastMbr]

Dinner here was good. I braised the pork chops and served rice pilaf, corn, peas and OKA...yes, I ate the OKA...it was pretty good. I say it tasted like a cross between potato, sweet potato and turnip. I mashed it with a little butter, salt and pepper.

The wedding cake was just as good as the day we were married...yummy!

I also tried the KIWANO and JICAMA...the Kiwano was gross and the Jicama was OK...a little dry (I ate it raw with some Ranch to dip it in).

What a great idea! We froze the top of ours but it got moved and passed between 4 freezers before our 1 year. So, on the last move of being partially rethawed we decided to throw it out. It took up so much room in our freezer and DH hated the flavor anyways. I wish we had done something like that so we could have enjoyed some of it before tossing it out!

We were going to just save the top for our first anniversary and then a girl Tom works with suggested having a piece quarterly and we decided to do that...I am glad we did. I am sorry that you didn't get to enjoy yours...

I think some champagne may be in order too!

I was thinking Rosa but then we decided not to since we are both dieting...and I had a very bad week of it...PMSing and craving everything so we decided just to have coffee...boring, huh? We did enjoy a Carona Light earlier though...

[
I have everything out waiting for packing. To say I'm excited would be a major understatement. We are staying at the Saratoga springs since we are now DVC members (staying with the points I bought)

I have ADR's at Crystal place, Chef Mickey, Coral Reef, Le Cellier, Tony's, Cape May, Fulton's and Artist Point and of course many good eats at the food and wine festival.

I cannot wait to hear all about your trip...we are staying at SSR for the first time in Nov (using our points too) and eating at CP and Le Cellier too...did Kathy tell you the mussels at LeCellier are awesome???!!!

 

[liamandcaili]

Happy three months, Lauren!

Becky -- Did you see that Kathy and Aimee had questions for you?? (sometimes she misses them)

Glynis -- You've had a busy day. You deserve an easy dinner.

Just chicken and gravy over pasta. Kady is refusing to touch it

Liam and Caili won't eat gravy.

We had pot roast. It was really good if I do say so myself. My kids wouldn't eat it. Rotten things that they are.

They won't eat pot roast either.

Tonight, they had chicken nuggets in the car, and I made myself a guacamole, lettuce, tomato and brie sandwich once they went to bed.

 

[Glynis]

Well, no Wendy's. I threw together some macaroni and cheese while the jelly was processing. The kids have eaten and now I'm on to another batch of jelly. I seriously think that this will be the last. I'm just going to have to dump the rest of the juice. Who knew that those little plums would hold that much juice???? Maybe I'll just try to do my own prune juice. Hmmm. There's a thought!

 

[zipuzee]

Lauren - Happy 3 months!!

Glynis
I have everything out waiting for packing. To say I'm excited would be a major understatement. We are staying at the Saratoga springs since we are now DVC members (staying with the points I bought)

I have ADR's at Crystal place, Chef Mickey, Coral Reef, Le Cellier, Tony's, Cape May, Fulton's and Artist Point and of course many good eats at the food and wine festival.

How exciting. I hope ya'll have a great time! You need to fill us in on all the details when you return.

Liam and Caili won't eat gravy.

They won't eat pot roast either.

Wow! Gravy is like, a food group in my house! Roast & gravy, rice and creamed peas are the favorite comfort meal for us. Now my DIL fixes it for DS!!

dinner for me was leftover daube and spaghetti. DH is working tonight.

 

[Aimeedyan]

Well, we grilled steak. I just recently started to do the grilling and DH considers himself an expert, though he is notorious for overcooking things on it.

I went with his guidance on the steak. We both want medium rare. We ended up, once again, with well done without an ounce of pink to be found.

Can someone tell me how high of a flame I should use and how long it normally takes? We've tried using a meat thermometer and it still is overcooked. I'd rather have it rare than overcooked.

 

[OKWMom]

I never did go back for those shoes, now I'm not so sure it wasn't God speaking.

I have everything out waiting for packing. To say I'm excited would be a major understatement. We are staying at the Saratoga springs since we are now DVC members (staying with the points I bought)

I have ADR's at Crystal place, Chef Mickey, Coral Reef, Le Cellier, Tony's, Cape May, Fulton's and Artist Point and of course many good eats at the food and wine festival.

Janice, I'd say it was divine intervention. Obviously, the Lord does not want you to wear ugly shoes.

SSR looks so pretty from the outside. I'd love to try it, but I can't get Kenny to consider anything but OKW because he thinks we would miss the extra space. I've heard wonderful things about SSR and look forward to your impressions when you return. There's nothing like your first stay "at home" on your DVC points. I'm also curious about your opinion on Artist Point. I've been debating my reservation there.

In case I don't think about it later, I hope you have a wonderful time.

I LOVE Wendy's.. Unfortunately so do my thighs

Mine too Jenny, and my hips, my tummy..................

Liam and Caili won't eat gravy.

They won't eat pot roast either.

Wow! Gravy is like, a food group in my house! Roast & gravy, rice and creamed peas are the favorite comfort meal for us.

For us too. My kids think all meat should make some sort of gravy they can put on their rice. And I haven't had creamed peas in ages, because my husband and my kids won't touch them, but OMG do I love them.

Can someone tell me how high of a flame I should use and how long it normally takes? We've tried using a meat thermometer and it still is overcooked. I'd rather have it rare than overcooked.

Are you using gas or charcoal? If it is charcoal I can ask Kenny what he does and you can add a couple of minutes to whatever he says. We normally eat ours rare.

 

[liamsaunt]

Questions answered! Kathy, I have never used worcestershire in my meuniere sauce, that must be a down south thing?? Mine is just flounder seasoned with salt and pepper, coated in wondra, and sauteed in brown butter, with lemon juice and parsely added at the end.

Aimee, potato puree is just what I call it when I make mashed potatoes, but don't add any of the extra things that make my potatoes really yummy ('extra' butter, cream cheese, gruyere cheese, any old cheese, you get the idea). I also put them through a ricer and then beat them until they are super smooth, and add extra milk to thin them out more than regular mashers. I stick them into preheated ramekins because they are so liquidy, and they quickly form up to a very nice consistency. I prefer my mashers with more stuff in them but since the sauce on the fish was so rich, this was a good foil.

Here's a photo of dinner tonight--not my best but it is Monday and I have a cold and am grumpy because of it, so did not take a lot of time to take a nice picture:

http://farm2.static.flickr.com/1039/1435042403_f979163136.jpg

 

[TheBeadPirate]

I was just wondering where you were, my friend! How ya been??

Working. Rick hired me on and has kept my rear in high gear! In fact we're on the road now in Arkansas. Back home on Wed pm to do my work in the store on Thur and Fri. But I get my first paycheck this week!

Mornin' ya'll...
I made 2 baked bries friday - one plain and one with some hot sauce.
The plain one was just that - plain. The one with hot sauce wasn't bad at all. The hot sauce gave it that extra kick of flavor to balance out the cheese. I thought it was good. I didn't use tabasco - I used more of a sweet hot pepper sauce. It was a nice touch.

For dinner last night I made Veal Parmesan. I used ground veal - breaded it and baked it - tossed with Ragu and linguini noodles and served with homemade garlic bread. It was good - DH enjoyed it too.

Don't know yet WFD tonight. Depends on if DH is going to be home or not.
Have a great day!

I know this is late for the brie, but I like it with pepper jelly instead of the tobasco. It's a sweet little spicy kick.

On the road eating for us tonight. I had Hamburger Helper single and a salad. Yummy, huh?

 

[liamsaunt]

Well, we grilled steak. I just recently started to do the grilling and DH considers himself an expert, though he is notorious for overcooking things on it.

I went with his guidance on the steak. We both want medium rare. We ended up, once again, with well done without an ounce of pink to be found.

Can someone tell me how high of a flame I should use and how long it normally takes? We've tried using a meat thermometer and it still is overcooked. I'd rather have it rare than overcooked.

Meat thermometers are going to overcook your meat because the guidelines on the thermometers are set to FDA standards which equals totally overcooked. I am guessing that you are using gas since you ask about flame height. If you are grilling over charcoal you don't want any flames at all, you would be cooking over the coals after the charcoal burns down.

What type of steak are you cooking? Cook times vary based on the cut, and the thickness of the steak. Another thing that is key to a well-cooked rare to medium rare steak is to make sure you give the meat time to "warm up" out of the fridge before putting it on the grill. Taking it out an hour or so depending on where you are living, temperature wise, will help cook the meat evenly.

It sounds crazy but if you are cooking a thicker cut of steak you want to pull it off before the meat reaches the final temperature you want it at (130 or so for medium rare), because the meat will continue to raise in temperature as you let it rest.

Can you tell I cook DH's meat by thermometer? I don't eat red meat, so I am all about the science to get a good result.

 

[OKWMom]

I know this is late for the brie, but I like it with pepper jelly instead of the tobasco. It's a sweet little spicy kick.

On the road eating for us tonight. I had Hamburger Helper single and a salad. Yummy, huh?

Yummmmm. I've never tried pepper jelly on brie, only on cream cheese. I think I must give it a whirl. For scientific purposes, I'm sure you understand.

As for the Hamburger Helper, my kids would be in heaven. I don't know where they get this from, but they keep begging me to make it. They swear it is the greatest.

For the paycheck. I was afraid he was going to ask to take it out in trade. That's what Kenny offers for the accounting work. I'm still holding out for the check.

Glad to see you back.

 

[Aimeedyan]

Are you using gas or charcoal? If it is charcoal I can ask Kenny what he does and you can add a couple of minutes to whatever he says. We normally eat ours rare.

Oops, should have included that we use a gas grill.

 

[Aimeedyan]

Meat thermometers are going to overcook your meat because the guidelines on the thermometers are set to FDA standards which equals totally overcooked. I am guessing that you are using gas since you ask about flame height. If you are grilling over charcoal you don't want any flames at all, you would be cooking over the coals after the charcoal burns down.

What type of steak are you cooking? Cook times vary based on the cut, and the thickness of the steak. Another thing that is key to a well-cooked rare to medium rare steak is to make sure you give the meat time to "warm up" out of the fridge before putting it on the grill. Taking it out an hour or so depending on where you are living, temperature wise, will help cook the meat evenly.

It sounds crazy but if you are cooking a thicker cut of steak you want to pull it off before the meat reaches the final temperature you want it at (130 or so for medium rare), because the meat will continue to raise in temperature as you let it rest.

Can you tell I cook DH's meat by thermometer? I don't eat red meat, so I am all about the science to get a good result.

Tonight it was a NY strip steak; about an inch thick. We took it out about 30 minutes prior, maybe we should do it longer next time.

I usually do filets or NY strip.

Thanks for the tips =)

 

[Glynis]

Working. Rick hired me on and has kept my rear in high gear! In fact we're on the road now in Arkansas. Back home on Wed pm to do my work in the store on Thur and Fri. But I get my first paycheck this week!

I know this is late for the brie, but I like it with pepper jelly instead of the tobasco. It's a sweet little spicy kick.

On the road eating for us tonight. I had Hamburger Helper single and a salad. Yummy, huh?

Thanks for checking in! I was "this" close to being terribly worried!

 

[LindsayDunn228]

Tonight it's leftover spaghetti, salad, and bread. Boy was it good. I put some pancetta in the sauce. Mmmmmmm!

WFD at your house?

Ginger Pot Roast, Mashed potatoes ,Broccoli and french bread.

I would love your ginger roast recipe

 

[Nancyg56]

I have everything out waiting for packing. To say I'm excited would be a major understatement. We are staying at the Saratoga springs since we are now DVC members (staying with the points I bought)

I knew that you were close but this is way close! My DDIL and I went to SSR for a massage and I thought that the resort was so pretty. I cannot wait for details!

Agree on both points

Dammit, now I'm craving french fries.

My Aunt has been craving McDonald's french fries for about a month now, and I get them for her. I always end up getting some for myself as well. Just what a chubby gal need before a vacation.....more fried food

Wow! Gravy is like, a food group in my house!

Here as well. If I make anything that you can cover it with gravy and do not I have a very disappointed DH. DD and I thought that the gravy was blah last night, Kady choked before she even got it to her mouth so she had ketchup on her pasta ....but DH and DSIL told me that is what gravy should taste like. I hope they liked it because I am not making that again! They can have the leftovers and then I'm back to Nanatizing

Janice, I'd say it was divine intervention. Obviously, the Lord does not want you to wear ugly shoes.

Working. Rick hired me on and has kept my rear in high gear!

And I bet you make it look easy

For the paycheck. I was afraid he was going to ask to take it out in trade. That's what Kenny offers for the accounting work. I'm still holding out for the check.

I do all of my DH scheduling, phone calls and check book, sort out his mess for the accountant and still have not seen a paycheck. I would like a check once in a while as well..............


I did something to the ligament in my knee a few months a go. I wanted it to go away but that has not happened so I went to see my BIL yesterday, hoping I could persuade him to give me an anti inflammatory drug and make it better. Well he saved me an office visit, but told me I need an Orthopedic guy, a cortisone shot and I need to stay off of it for a while . I could not talk him into a script to fix me up . I made a quicky dinner last night and tonight I am going to try to make a fast red sauce for spaghetti and sausage. I usually serve family style, but unless DD wants to get the table ready it is going to be plate from the stove. MY Mom used to do this and I never liked it, but I am leaving for Disney in 16 days and EPCOT is a big part of our plans....so I have to get the inflammation down fast. If anyone here needs me this week, I am going to be perched on my chair with Book 6 of Harry Potter