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

[zipuzee]

Can't wait to hear about Saratoga! And about Cape May & Artist Point too!!! BCV owners but we have yet to eat b,l or d at Cape May. it always smells good when we pass by!!! We have an ADR at Artist Point for our F&W trip next month, so I'll want to hear all about that too!!! I hope packing goes smoothly for you!

Sheryl - when are your Artist Point ressies? Ours are for Sunday evening, our first day there (the 21st).

 

[Glynis]

Last night's dinner was Tuscan Style Beans with turkey sausage. I'm still feeling under the weather & that was an easy meal. I really liked the sausage, Italian Sweet Turkey. This is the second Honeysuckle white turkey product I've used in the past week & I've been very pleasantly surprised with! Tonight will probably be leftovers, DH didn't need lunch cus he has a freebie today, so I still have lots of leftovers!

Sheryl

Sheryl, have you posted this recipe? It sounds really good, and I've got a freezer stocked with different types of turkey. I just looked and do have some turkey sausage.

 

[shovan]

I'm making individual ,3 cheese, pizzas so that DD can make a vegeterian one.. Homemade sauce, and dough.. We are having thm with choices of linguica, italian sausage, mushrooms, red peppers, onions, black olives..I love love love linguica on pizza

i'm ready to sit back and watch (hope) my Red Sox on their way to clinching the division

Sounds yummy, but linguica was another food I had to google to find out what is was! I guess portuguese sausage isn't a common item in the Deep South. I'll be on the lookout for it now!

It that TOM and I am craving everything under the sun, feeling just lousy, am an emotional wreck and witch on top of that...my poor family...

I am making pizza meatloaf muffins, mashed taters and whatever veggie I have in the fridge.

Have a great day all!

Sorry you're being a witch!!! I'm hearing you on the cravings! I'm doing really sucky on the diet front! I guess cus I've been feeling so funky lately, I could eat everything in the house today!!! Just had one cup of a very lowfat beef & veg soup my SIL made & gave me, really good. But that only made me go back for another 1/2 cup more!

Oh, I just wanted to share that I am so proud of my cousin! She raised over 10k at her fundraiser!!! She did a tricky tray, 50/50, and a loose change jar. It was such a wonderful day for a wonderful cause...a number of CHD charities will benefit. I just wanted to share.

That's a lot of money!

 

[Glynis]

Well, after spending most of the day in the kitchen yesterday, I now have 15 pints of plum jelly. Unfortunately, I still have about 11 cups of juice in my fridge. I hate to throw it out, so it looks like I may be making more jelly this afternoon. At least I can give them to my neighbors come Christmas time!

Today I'll be bottling tomatoes. I had the kids strip the garden last night, as we were under a freeze warning, so I've got a kitchen table covered in tomatoes. The cherry tomatoes and grape tomatoes, I'll dehydrate and store to use in pasta sauces later this winter. The larger tomatoes will be bottled.

Dinner tonight will be Savory Shepherd's Pie. I know it's posted here, but I don't know the page number. A really good DIS friend gave me this recipe last fall, and it's one that my kids request. Since their dinner was somewhat lacking last night, I decided to treat them tonight. We'll have some steamed broccoli with it.

The trial that DH is covering looked like it was going to end today. At 11:00 last night the jury told the judge that they were close to a verdict but wanted to sleep on it. When they got back this morning, there was a delay, and the judge dismissed one of the jurors. No one is being told why, yet, and the judge is now interviewing all the jurors to see if there has been some contamination. I seriously hope not, because that would mean starting all over, and DH would be gone for at least another week. Hopefully, they can slip one of the alternates in, get him/her up to date, and deliberate. Best case scenario would be that they come back with a verdict tomorrow, and Alan would be home by Thursday afternoon. That's what I'm praying for. My kids are missing their daddy so very much!!!

I am so jealous of all of you talking about your warm temperatures!!! We are now deep into Fall here. The mountains that surround my house look like they are on fire! I've never seen the leaves so colorful! And, horror of horrors! There is actual SNOW on the very tops of the mountains!!!!! IT'S WAY TOO EARLY FOR THAT!!! Send us some of your warm weather, please!!! It's only supposed to get up to 55 degrees today!

 

[LindsayDunn228]

I'd marinate the chicken in soy sauce, a splash of rice wine vinegar (or any vinegar you have) grated ginger & chopped garlic.

This is exactly what I was thinking. How long do you think I should marinate it for? How long is too long? I was going to cut them up into strips.

 

[LindsayDunn228]

Well, after spending most of the day in the kitchen yesterday, I now have 15 pints of plum jelly. Unfortunately, I still have about 11 cups of juice in my fridge. I hate to throw it out, so it looks like I may be making more jelly this afternoon. At least I can give them to my neighbors come Christmas time!

Ahem, your WFD friends might buy some from you, even pay for shipping. Ahem, ahem, like me

 

[HERSEY]

Sheryl - when are your Artist Point ressies? Ours are for Sunday evening, our first day there (the 21st).

Artist Point was one of the "musts" from Alex We went there last vac. The service and the food absolutely the best. I think our waiter was Steven very knowledgible about the wines.
I forgot we are going to Boma and Hoop dee doo too.

Nancy Take care of that knee!

I have to decide on dinner

 

[shovan]

Whew! With everyone posting away I can't keep up! Lauren, the Dis is running at a snails pace here too!

Sheryl - when are your Artist Point ressies? Ours are for Sunday evening, our first day there (the 21st).

AWWW shoots! Our's is on Monday the 22nd!

Sheryl, have you posted this recipe? It sounds really good, and I've got a freezer stocked with different types of turkey. I just looked and do have some turkey sausage.

Glynis, Yes it's posted Tuscan Style Beans Peppers & Sausages pg 395. Last night I used the sweet turkey sausage & white & navy beans. I had yellow bell pepper, portobello's, eggplant & canned artichoke, so that's what went in! I also threw a few capers in there to brighten the flavor a bit. It came out really good. Y'all know how I am with following recipes! I make it pretty often & just use whatever's in the fridge/pantry. Or whatever I feel like throwing in at the time!

 

[Aimeedyan]

I am making chicken stir-fry probably Friday. I use a seasoning packet (songbird, or something that sounds like it) that uses vegetable oil, soy sauce, and I think water.

My question is: I want to marinate my chicken so they will have extra flavor. Anyone have any recipes or ideas?

Thanks!

I would do a teriyaki marinade or some soy sauce and garlic.

 

[JennyMominRI]

Sounds yummy, but linguica was another food I had to google to find out what is was! I guess portuguese sausage isn't a common item in the Deep South. I'll be on the lookout for it now!



es

There is a very large Portuguese poulation up here, so I've been eating it since I was a kid...If you have ever had chorizo, it's similar, but less spicy .
Gaspar's usually makes it and it will be over by keilbasa/hot dogs

You slice it like pepperoni
http://www.portuguesefood.com/acatalog/027_gaspars_linguica(2).jpg

 

[LindsayDunn228]

Hey Jenny, I don't know if you saw it or not, but could you please post your ginger roast recipe?

 

[JennyMominRI]

Hey Jenny, I don't know if you saw it or not, but could you please post your ginger roast recipe?

It's posted 1 or 2 pages back

 

[LindsayDunn228]

It's posted 1 or 2 pages back

Oops!! I scrolled way too fast! Sorry about that.

My husband may "fire" me if I ever suggest another roast besides Glynis's

 

[Glynis]

Ahem, your WFD friends might buy some from you, even pay for shipping. Ahem, ahem, like me

Just let me know and I'll ship some out to you!

 

[liamandcaili]

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

Gravy is a food group to me. I make gravy with my roast chicken and beef, even though the kids don't eat 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.

A 1 inch strip steak will not take that long for med rare. If I had to guess, I would say 5 minutes on the grill/5 minutes rest. I cook a 1 inch porterhouse on almost high heat for 7 minutes and rest for 5, and it always comes out medium rare to medium (I try not to give the kids meat that is too rare, but I'm not going to make them suffer through well done either!) Chris Schlesinger, author of How to Cook Meat, recommends making a small cut in the steak and peeking at it to check on the doneness. As Becky said, the meat will continue to cook while it rests, so you want to pull it off slightly underdone.

I'm also curious about your opinion on Artist Point. I've been debating my reservation there.

Keep it! Becky and I love Artist Point. We weren't able to get an ADR there for our upcoming trip due to our larger party size.

If anyone here needs me this week, I am going to be perched on my chair with Book 6 of Harry Potter

Wow, you have been moving through the series! Take it easy, and I hope your knee feels better.

i'm ready to sit back and watch (hope) my Red Sox on their way to clinching the division

Magic number 5. Go Red Sox! Liam has been invited to go to the game with a friend Saturday night, the lucky kid.

I'd marinate the chicken in soy sauce, a splash of rice wine vinegar (or any vinegar you have) grated ginger & chopped garlic.

That's exactly what I was going to say!

Wendie -- I hope the rest of the week is better for you.

Tonight I'm making chicken wings with Lauren's marinade, sugar snap peas, and probably rice.

 

[shovan]

Artist Point was one of the "musts" from Alex We went there last vac. The service and the food absolutely the best. I think our waiter was Steven very knowledgible about the wines.
I forgot we are going to Boma and Hoop dee doo too.

I can't wait to try it! You know how much I love wine!

This is exactly what I was thinking. How long do you think I should marinate it for? How long is too long? I was going to cut them up into strips.

Lindsay, I missed your question earlier, but saw it when I had to go back to look for Jenny's Ginger Pot Roast recipe! I had missed it too!

If you're using boneless skinless chicken it probably wouldn't take very long at all. 1/2 hour to 1 hour would probably be enough, but I find the longer the better it tastes!

 

[Glynis]

Oops!! I scrolled way too fast! Sorry about that.

My husband may "fire" me if I ever suggest another roast besides Glynis's

Don't worry about it. Try all the other pot roasts you want. If your hubby is anything like mine, he'll tolerate the new ones for a while, and then say, "When are you going to make the good roast for me?" Then I know it's time to stop experimenting and give him what he wants.

 

[TigerKat]

Hopefully, they can slip one of the alternates in, get him/her up to date, and deliberate. Best case scenario would be that they come back with a verdict tomorrow, and Alan would be home by Thursday afternoon. That's what I'm praying for. My kids are missing their daddy so very much!!!

I am so jealous of all of you talking about your warm temperatures!!! We are now deep into Fall here. The mountains that surround my house look like they are on fire! I've never seen the leaves so colorful! And, horror of horrors! There is actual SNOW on the very tops of the mountains!!!!! IT'S WAY TOO EARLY FOR THAT!!! Send us some of your warm weather, please!!! It's only supposed to get up to 55 degrees today!

I'll pray that happens for you and your babies, Alan needs to come home!
I sooooo wish I could send you some of our warm weather. If I could bottle it I'd be on a plane in a second to come see those mountains that I love so much.

 

[TigerKat]

Don't worry about it. Try all the other pot roasts you want. If your hubby is anything like mine, he'll tolerate the new ones for a while, and then say, "When are you going to make the good roast for me?" Then I know it's time to stop experimenting and give him what he wants.

I believe I've confessed to cheating on you ocassionally with Paula Deen.

 

[shovan]

A 1 inch strip steak will not take that long for med rare. If I had to guess, I would say 5 minutes on the grill/5 minutes rest. I cook a 1 inch porterhouse on almost high heat for 7 minutes and rest for 5, and it always comes out medium rare to medium (I try not to give the kids meat that is too rare, but I'm not going to make them suffer through well done either!) Chris Schlesinger, author of How to Cook Meat, recommends making a small cut in the steak and peeking at it to check on the doneness. As Becky said, the meat will continue to cook while it rests, so you want to pull it off slightly underdone.



Keep it! Becky and I love Artist Point. We weren't able to get an ADR there for our upcoming trip due to our larger party size.

That's exactly what I was going to say!


Tonight I'm making chicken wings with Lauren's marinade, sugar snap peas, and probably rice.

Aimee, The sisters know what they are talking about with steak grilling!!!!

Okay, Y'all definitely have me excited about Artist Point now!

Laura, If you're doing the wings in Lauren's vietnamese marinade, it is going to be so good!!! We really loved that one for the grill!

Glynis, I'm so impressed with your jelly making & canning etc., that I'm blowing this Warm Breeze up your way!!