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

[ugadog99]

This morning my older daughter made Blueberry-Cheese Rolls. They were soooo good. The recipe came from the Food and Family summer issue.

Blueberry-Cheese Rolls
1 pkg refrigerated crescent rolls
4 oz cream cheese, softened
2 tbsp sugar
1/2 cup blueberries, divided

Preheat oven to 375. Unroll dough into 4 rectangles; firmly press preforations together to seal.

Combine cream cheese and suggar; spread onto dough rectangles to within 1/2 inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet.

Bake 11-13 minutes or until golden brown.

Sprinkle with powdered sugar just before serving.

Makes 4 servings.

I know what we will be doing with the summer berries!

Melanie

 

[Zandy595]

I heard that boys' brains are not fully developed until they are in their mid twenties.

DH is in his mid thirties and there are times I don't think his brain is fully developed.

I don't know WFD, but I couldn't resist!

I was going to post the same thing after reading Kathy's post, but you beat me to it.


WFD? I'm not sure yet, but I'm leaning towards grilled ham steak.

 

[Glynis]

Hey Glynis, I recently bought a jumbo muffin pan. I was wondering how the blue blueberry muffins would be if I made them in that pan instead of the regular 12- cup (or whatever it was). Do you know how I should adjust my baking tme??

Thanks!!

ETA: I'm asking with the intention of making them like Barnes and Noble muffins. BIG!!!

I think they would work just fine. As to the cooking time, I would start them with the same amount and then just check them with a toothpick and add time in 5 minute increments until they are done.

Good luck! Let me know how they turn out!

 

[Glynis]

We have BBQ'd for the last few days so I think I'll cook inside today..I'' make stromboli with filling choices of
Mozzarella Cheese
Provolone Cheese
Paremsiano reggianno
salami
onions sun dried tomatoes
kalamata olives
spinich italian sausage

Somtimes I will make stromboli with buffalo chicken and bleu cheese,but not today

Jenny, that sounds so good! I love stromboli's, but I'm terrified to make them. I don't know why.

 

[Glynis]

This morning my older daughter made Blueberry-Cheese Rolls. They were soooo good. The recipe came from the Food and Family summer issue.

Blueberry-Cheese Rolls
1 pkg refrigerated crescent rolls
4 oz cream cheese, softened
2 tbsp sugar
1/2 cup blueberries, divided

Preheat oven to 375. Unroll dough into 4 rectangles; firmly press preforations together to seal.

Combine cream cheese and suggar; spread onto dough rectangles to within 1/2 inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet.

Bake 11-13 minutes or until golden brown.

Sprinkle with powdered sugar just before serving.

Makes 4 servings.

I know what we will be doing with the summer berries!

Melanie

Oooo, I bet these would be good with raspberries, strawberries, blackberries, etc. Yummo!!! Our berry bushes are loaded, so I'm tucking this recipe away! Thanks!

 

[Glynis]

Dinner tonight will be chili dog casserole. I'm going to pick up some corn on the cob to have as a side. Ice cream is on sale, too, so that's what we'll have for dessert.

 

[JennyMominRI]

Jenny, that sounds so good! I love stromboli's, but I'm terrified to make them. I don't know why.

Honestly it's really easy... You just roll out pizza dough long ways,put the fillings down the center and then fold over the sides, then the top, coat with olive oil and bake.. I will also season the outside of it with garlic basil oregano etc.. I sometime put the sauce inside, sometimes put it on the side for dipping.

 

[TheBeadPirate]

Hi ya'll! I posted the grilled salmon with artichoke salsa recipe a week or so back- well, this was last night's dinner.

I did switch out the parsley for scallions though- wayyy better. I haven't gotten my South Beach Book yet, so I started with some of the recipes in the cookbook to work on my portion control- which is WAY out of control! I figure, by the time the "how to" book gets here I'll be alittle ahead of the game. This was "serves 4" made into "serves 3" cause I only had 3 fillets in the package. But as a bonus-A&P has 2-5oz salmon fillets for $6.98. This pack was mixed in with the rest with 3-5oz fillets marked $3.99! So last night, tonight, and tomorrow night are all the same for dinner. I'm learning to cook, divide into pre-pack portions for the next days, and THEN eat.

 

[TigerKat]

This looks wonderful!!!!

 

[nucpharm29]

Here's a pic and the recipe from dinner last night. Next time I would add a little more cayenne and a little less cilantro

Spiced Chicken Thighs with Yogurt Sauce

1 cup uncooked couscous
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1/4 tsp ground ginger
1/4 tsp ground red pepper
1/2 tsp salt, divided
1 1/2 lbs boneless, skinless chicken thighs
1/4 cup chopped fresh cilantro
1 tsp bottled minced garlic
6-ounce plain ff yogurt
Cilantro springs for garnish

Cook couscous according to package directions

Combine cumin and next 4 ingredients in a bowl; stir in 1/4 tsp salt. Sprinkle spice mix over chicken. Heat a lg. nonstick skillet over med heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes per side or until done

Combine remaining ingredients with 1/4 tsp salt in a small bowl, stirring well. Serve with chicken and couscous. Garnish with cilantro sprigs if desired.

 

[nucpharm29]

Lori--that looks yummy!

 

[liamsaunt]

DH is in his mid thirties and there are times I don't think his brain is fully developed.

I don't know WFD, but I couldn't resist!

I have to tell you all though that this was the last post that Laura was able to make from her computer before it finally gave up the ghost and plonked out for good. I bought a new one a few months ago, so she was going over to get my old one, but she may be offline for a few days until it's hooked up.

Tonight I think I am making eggplant parmesean (not fried though), and a big salad. Or else a pizza. Or maybe sausage subs. Hmm...I guess I don't know what's for dinner!

 

[pennst8r]

Ok, I now know I'll never post a pic of my dinners here.....I don't make them as pretty as you all do! I know, presentation and all! The best I do is make their hotdogs look like octopus-es. (what's the plural of octopus, anyway? )

It must be a Pillsbury Crescent Roll kind of day. I'm trying out Sloppy Joe Squares tonight. I thought it would be a less messy version, baked between cresect rolls like a pie.

Missed getting corn at the roadside stand by one of the farms, since it started pouring as we were driving home.

Laura--just read your post on rushing those cupcakes to school! You're awesome!

 

[shovan]

Hi ya'll! I posted the grilled salmon with artichoke salsa recipe a week or so back- well, this was last night's dinner.

I did switch out the parsley for scallions though- wayyy better. I haven't gotten my South Beach Book yet, so I started with some of the recipes in the cookbook to work on my portion control- which is WAY out of control! I figure, by the time the "how to" book gets here I'll be alittle ahead of the game. This was "serves 4" made into "serves 3" cause I only had 3 fillets in the package. But as a bonus-A&P has 2-5oz salmon fillets for $6.98. This pack was mixed in with the rest with 3-5oz fillets marked $3.99! So last night, tonight, and tomorrow night are all the same for dinner. I'm learning to cook, divide into pre-pack portions for the next days, and THEN eat.

Woohoo girl! That looks & sounds delicious! Love the pretty red plate too.

 

[TigerKat]

Ok, I now know I'll never post a pic of my dinners here.....I don't make them as pretty as you all do! I know, presentation and all! The best I do is make their hotdogs look like octopus-es. (what's the plural of octopus, anyway? )

I'm with ya on this one. I don't do presentation at all.

 

[TheBeadPirate]

Woohoo girl! That looks & sounds delicious! Love the pretty red plate too.

Tupperware snack plate- from when I sold Tupperware way back when! So before you look at the pic and go "Girl, you still have problems with portions!" It's about the size of a lunch plate, not a dinner plate! I started to use those to make it look like I'm stuffing myself

There is such a thing as loving food too much.

 

[Glynis]

Honestly it's really easy... You just roll out pizza dough long ways,put the fillings down the center and then fold over the sides, then the top, coat with olive oil and bake.. I will also season the outside of it with garlic basil oregano etc.. I sometime put the sauce inside, sometimes put it on the side for dipping.

I may try it! You make it sound so simple! Maybe on Thursday. I was planning on homemade pizza, but maybe I'll turn it into a stromboli, instead! Don't be surprised if I come to you with questions.

 

[Glynis]

Hi ya'll! I posted the grilled salmon with artichoke salsa recipe a week or so back- well, this was last night's dinner.

I did switch out the parsley for scallions though- wayyy better. I haven't gotten my South Beach Book yet, so I started with some of the recipes in the cookbook to work on my portion control- which is WAY out of control! I figure, by the time the "how to" book gets here I'll be alittle ahead of the game. This was "serves 4" made into "serves 3" cause I only had 3 fillets in the package. But as a bonus-A&P has 2-5oz salmon fillets for $6.98. This pack was mixed in with the rest with 3-5oz fillets marked $3.99! So last night, tonight, and tomorrow night are all the same for dinner. I'm learning to cook, divide into pre-pack portions for the next days, and THEN eat.

Good for you, Lori!!! Portion control is the hardest thing! I finally got rid of all the dinner plates in my house, and we all eat off salad plates. It really keeps portion sizes manageable. I also ask for a takeout container as I place my order at restaurants. That way I can put away a bunch of the food, and only eat a small portion. It works for me!

 

[shovan]

Here's a pic and the recipe from dinner last night. Next time I would add a little more cayenne and a little less cilantro

Spiced Chicken Thighs with Yogurt Sauce

1 cup uncooked couscous
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1/4 tsp ground ginger
1/4 tsp ground red pepper
1/2 tsp salt, divided
1 1/2 lbs boneless, skinless chicken thighs
1/4 cup chopped fresh cilantro
1 tsp bottled minced garlic
6-ounce plain ff yogurt
Cilantro springs for garnish

Cook couscous according to package directions

Combine cumin and next 4 ingredients in a bowl; stir in 1/4 tsp salt. Sprinkle spice mix over chicken. Heat a lg. nonstick skillet over med heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes per side or until done

Combine remaining ingredients with 1/4 tsp salt in a small bowl, stirring well. Serve with chicken and couscous. Garnish with cilantro sprigs if desired.

Stephanie, that really looks yummy. I think I'll fix it sometime this week!

 

[shovan]

Tonight's pork chops are gonna be a conglomeration of everybodies asian, polynesian, bahama style pork chops! Using the condiments I had in the house. At least that's what they are marinating in right now. Don't know if I'm gonna grill or bake it yet. With an asian slaw, (saw a recipe here I think) & white or chinese type rice.