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

[LindsayDunn228]

I saw RR was going to make them ans wondered how they were. I also have a lot of ground turkey so this is dinner one night this wee.

Just a FYI about the Joes, I noted that I omitted the chili powder. My stomach can't take chili powder anymore. It gives me the worst diarrhea. So I just added cumin instead. You are going for somewhat of a chili flavor. Mine just wasn't spicy. Make any sense?

A few shots of Tabasco would probably do the trick, too.

Also, regardless of how lean my meat is, I always drain the excess liquid.

 

[Nancyg56]

Thanks for the tips Lindsay- I also drain my meat, I am not a fan of grease rising to the top of a dish . I use chili powder but mine is not a spicy hot one, and I also add cumin, I like to smoky flavor it gives. I won't add the Tabasco, half my table would rebel

 

[LindsayDunn228]

Nancy, one more thing. I put the sauce together before I began the rest of the meal. My exact words were, "Holy crap! That's TON of sauce!!!" But don't worry. Once you see all your meat, hot dogs, and onions in the pan you can relax. It is just enough. I liked this recipe because it wasn't as "juicy" as regular Sloppy Joes.

Next time I am going to try some smoked sausage instead of hot dogs

 

[Glynis]

We are having leftover "Kitty Joe's" (<--- named by my husband) tonight. The recipe feeds a crowd and then some!

WFD at your house?

ETA: Hey WFD amigos, I have a question for you. I am trying to incorporate more dark greens into our diet. I was watching a cooking show recently and kale was added to a vegetable soup. I am making my Chicken Provencal Soup this week and decided to add some kale to it. Do you think this will be good?

Also, what else can I do with kale?

I think it would be just fine in the soup. I don't know much about kale, but I know that Rachael Ray uses a lot of dark greens in her cooking. Maybe go to Food Network and see what you can find. I know that RR always adds a little nutmeg whenever she uses dark greens.

 

[Glynis]

Lindsay - thanks for all your tips on the joes!!! I can't wait to try them!!!

Dinner tonight will be crab cakes with a large green salad. We have cucumbers and tomatoes from our garden (yum!!!), so I get to use my own produce. Still trying to get rid of all the homemade ice cream for dessert.

 

[shovan]

Last night's dinner was crawfish etoufee. Yummy & easy I don't know why I hadn't fix it in ages!

Here's a pic of it.

Don't know what's for dinner yet. I need to really start using up expensive items in the freezer, since hurricane season is really kicking in. Wish I had some crab in there, I'm jealous of Glynis' crab cakes!

Lindsay, I have cooked kale mixed with swiss chard. The same way I do spinach but it takes a bit longer to get the kale/chard tender. I saute chopped garlic in a bit of butter & olive oil, then add the cut up greens, season with salt & fresh ground black pepper. I have an italian soup recipe, that I use kale in and it is yummy, so your soup should be great!

 

[OKWMom]

Sheryl, that dinner looks wonderful!

Lindsay - thanks for the recipe, I think I will try it and substitute the smoked sausage because my DH has a hot dog prejudice

Friends, I have to tell you, last night's dinner was terrible. Really terrible. Kenny took one bite, made a terrible face, and asked "Who's recipe IS that?!?" I told him it was from a cook book I had received as a gift and not from any of my WFD friends. On the bright side, the cats loved it.

I don't really feel like cooking tonight, but I have a pork loin defrosted. We'll see.

 

[liamandcaili]

Still trying to get rid of all the homemade ice cream for dessert.

How can you have leftover homemade ice cream?

Sheryl -- Your dinner looks delicious.

Tonight we're having salad, corn on the cob and flounder. I am going to saute the fish simply, but I am making a jalapeno cream sauce to serve with mine.

 

[JennyMominRI]

Last night's dinner was crawfish etoufee. Yummy & easy I don't know why I hadn't fix it in ages!
!

Do you have a recipe for this? It sounds wonderful

I haven't really posted much because, first I was at Disney, then I started dieting. I've lost 5 pounds so far.
I haven't really been cooking much in the way of meals, especially mondays when Ed works 8 AM to 8 PM..Plus 2 of my kids are in Pa with their dad for the summer...IT's Just me and Jeremy todayn and he took his ADHD meds late and won't eat much.. I have a small pork loin that I will coat in dijion mustard and breadcrumbs and bake..We will have it with vermacelli and some veggies.

I' m ordering a bunch of internationa food from Amazon soon.. pestos, english foods etc..It should be fun to incorporate those into meals

 

[TigerKat]

Sheryl - That etouffee looks mighty good, much better than a bowl of beans!

 

[shovan]

Jenny, I'm afraid this one is not going to be very good for your diet! It has a whole stick of butter in it!

I actually used a new one I hadn't tried before. It was posted here on page 172 by Txtink! The difference in it & what I did before, was the Sherry & you know I added more a bit more than called for! It did make a big difference in the taste though. (My DH loves any & all of the old time cajun crawfish dishes & he thought this was the best he'd had in a long time.)

And of course I can't follow any recipe exactly! I was smart enough to go write down the changes I made because it turned out so good! Here's the recipe the way I fixed it:

Crawfish Etouffee

1 Stick Butter
2 Tablespoons All-Purpose Flour ( used about 4 tbsp for a good size roux)

1 Cup Chopped Yellow Onion
½ Cup Chopped Celery
½ Cup Chopped Bell Pepper
¼ Cup Chopped Green Onions
1 Tablespoon Minced Garlic
2 Bay Leaves
1 teaspoon Salt
¼ teaspoon Cayenne Pepper
(I used Bob's homemade seasoning similar to Tony Chachere's)
2 Tablespoons Dry Sherry plus a splash more
1 ½ Cups Shrimp Stock or Water (used half Chicken Broth, and half homemade shrimp stock)
1 Pound frozen packaged Lousiana Crawfish Tails
1 teaspoons Fresh Lemon Juice
3 Tablespoons Chopped Fresh Parsley Leaves, plus more for garnish

Cooked Long Grain White Rice


In a large pot, melt butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell pepper, green onions, garlic, bay leaves, cajun seasoning and cook, stirring until the vegetables are soft, about 5 minutes.

Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice and the extra splash of sherry.

Stir in the parsley and remove from the heat.

Adjust the seasonings to taste. Serve over rice, garnish with additional Parsley.

 

[JennyMominRI]

Jenny, I'm afraid this one is not going to be very good for your diet! It has a whole stick of butter in it!

I actually used a new one I hadn't tried before. It was posted here on page 172 by Txtink! The difference in it & what I did before, was the Sherry & you know I added more a bit more than called for! It did make a big difference in the taste though. (My DH loves any & all of the old time cajun crawfish dishes & he thought this was the best he'd had in a long time.)

And of course I can't follow any recipe exactly! I was smart enough to go write down the changes I made because it turned out so good! Here's the recipe the way I fixed it:

Crawfish Etouffee

1 Stick Butter
2 Tablespoons All-Purpose Flour ( used about 4 tbsp for a good size roux)

1 Cup Chopped Yellow Onion
½ Cup Chopped Celery
½ Cup Chopped Bell Pepper
¼ Cup Chopped Green Onions
1 Tablespoon Minced Garlic
2 Bay Leaves
1 teaspoon Salt
¼ teaspoon Cayenne Pepper
(I used Bob's homemade seasoning similar to Tony Chachere's)
2 Tablespoons Dry Sherry plus a splash more
1 ½ Cups Shrimp Stock or Water (used half Chicken Broth, and half homemade shrimp stock)
1 Pound frozen packaged Lousiana Crawfish Tails
1 teaspoons Fresh Lemon Juice
3 Tablespoons Chopped Fresh Parsley Leaves, plus more for garnish

Cooked Long Grain White Rice


In a large pot, melt butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell pepper, green onions, garlic, bay leaves, cajun seasoning and cook, stirring until the vegetables are soft, about 5 minutes.

Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice and the extra splash of sherry.

Stir in the parsley and remove from the heat.

Adjust the seasonings to taste. Serve over rice, garnish with additional Parsley.

My DD loves seafood, so I will probably make this when she comes home next month . Thanks..It looks great

 

[Glynis]

How can you have leftover homemade ice cream?

Sheryl -- Your dinner looks delicious.

Tonight we're having salad, corn on the cob and flounder. I am going to saute the fish simply, but I am making a jalapeno cream sauce to serve with mine.

Well, we were going to have a houseful of company, so I made 2 double batches of ice cream, one Reese's Peanut Butter Cup, and one Dreamsicle flavor. They are both really yummy! Then, my daughter got sick, so we had to cancel our company coming over. So, I have oodles of ice cream. Want some????

 

[shovan]

Thanks for all the compliment on the etouffee!

Kathy, it was better than the usual bowl of beans!

Tonight is going to be hamburgers on the grill. I said I was going to start using the expensive stuff in the freezer & these are! I'm picky about ground meat, these are the premade burgers from Whole Food. I going to either stuff or top them with roquefort cheese.

Y'all have a good evening!

 

[TXTink]

Jenny, I'm afraid this one is not going to be very good for your diet! It has a whole stick of butter in it!

I actually used a new one I hadn't tried before. It was posted here on page 172 by Txtink! The difference in it & what I did before, was the Sherry & you know I added more a bit more than called for! It did make a big difference in the taste though. (My DH loves any & all of the old time cajun crawfish dishes & he thought this was the best he'd had in a long time.)

And of course I can't follow any recipe exactly! I was smart enough to go write down the changes I made because it turned out so good! Here's the recipe the way I fixed it:

Crawfish Etouffee

1 Stick Butter
2 Tablespoons All-Purpose Flour ( used about 4 tbsp for a good size roux)

1 Cup Chopped Yellow Onion
½ Cup Chopped Celery
½ Cup Chopped Bell Pepper
¼ Cup Chopped Green Onions
1 Tablespoon Minced Garlic
2 Bay Leaves
1 teaspoon Salt
¼ teaspoon Cayenne Pepper
(I used Bob's homemade seasoning similar to Tony Chachere's)
2 Tablespoons Dry Sherry plus a splash more
1 ½ Cups Shrimp Stock or Water (used half Chicken Broth, and half homemade shrimp stock)
1 Pound frozen packaged Lousiana Crawfish Tails
1 teaspoons Fresh Lemon Juice
3 Tablespoons Chopped Fresh Parsley Leaves, plus more for garnish

Cooked Long Grain White Rice


In a large pot, melt butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell pepper, green onions, garlic, bay leaves, cajun seasoning and cook, stirring until the vegetables are soft, about 5 minutes.

Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice and the extra splash of sherry.

Stir in the parsley and remove from the heat.

Adjust the seasonings to taste. Serve over rice, garnish with additional Parsley.

I'm glad you liked it! I wrote down your changes, they sound good to me!! I always "tweek" with recipes too.

I don't post much, but I try to read this thread as often as I can. I love getting new DIS recipes!!

 

[shovan]

Well, we were going to have a houseful of company, so I made 2 double batches of ice cream, one Reese's Peanut Butter Cup, and one Dreamsicle flavor. They are both really yummy! Then, my daughter got sick, so we had to cancel our company coming over. So, I have oodles of ice cream. Want some????

YES!!!!!

I'm glad you liked it! I wrote down your changes, they sound good to me!! I always "tweek" with recipes too.

I don't post much, but I try to read this thread as often as I can. I love getting new DIS recipes!!

Well PLEEEZE come back more & give us more recipes as good as that one!!! Thanks so much!

When I fix old fashioned cajun food is when my DH really gets impressed! The man just likes the foods he grew up on! My DD came by for lunch & loved it too! She doesn't usually like etouffee's either, after eating that one, she changed her mind & wanted the recipe!

 

[HERSEY]

shovan That Etouffee looks so good. Sounds easy enough too.

Tonight I'm having Italian sausage on the grill with cauliflower poppers, which I found on WW website zero points.

 

[TigerKat]

Sheryl - The last time I made an etouffee I was out of shrimp stock and I used clam juice - it was great!

 

[liamandcaili]

Well, we were going to have a houseful of company, so I made 2 double batches of ice cream, one Reese's Peanut Butter Cup, and one Dreamsicle flavor. They are both really yummy! Then, my daughter got sick, so we had to cancel our company coming over. So, I have oodles of ice cream. Want some????

Sounds yummy to me!

I was going to make flounder with a jalapeno cream sauce. However, when I started cooking, I discovered that I didn't have any jalapenos and my cilantro looked barely alive, so I changed the sauce. Instead, I made a tomato/herb cream sauce. It was really good. I also made eggplant sticks instead of salad.

Here's a pic of the flounder (it would definitely get an EASY rating from Kathy)

http://farm2.static.flickr.com/1202/966873969_419811168c.jpg

 

[HERSEY]

Sounds yummy to me!

I was going to make flounder with a jalapeno cream sauce. However, when I started cooking, I discovered that I didn't have any jalapenos and my cilantro looked barely alive, so I changed the sauce. Instead, I made a tomato/herb cream sauce. It was really good. I also made eggplant sticks instead of salad.

Here's a pic of the flounder (it would definitely get an EASY rating from Kathy)

http://farm2.static.flickr.com/1202/966873969_419811168c.jpg

Wow does that flounder look good. Would you mind sharing the recipe. My cilantro doesn't look good either it got to hot to fast here. I think I might try growing it closer to the house.