The What's For Dinner Thread - Feb '09(recipe index in OP)

[Glynis]

Robin, I totally missed that you had a birthday this weekend!!! Happy Birthday!! I think it blew by me, because you said you were ONLY 29!!!

Lauren, Those stitches are coming out, because you are doing too much!!! That's my mad Momma face! Listen to me now! Please don't try to do everything, it's too soon!

Glad you enjoyed the Nuvo! You know when I was nursing (way back in the day) my dr. told me to have one beer every evening!! Said it helped to produce milk! I just wished it would have made my child sleep.

Lauren - you listen to Sheryl!!! Take it easy, woman!!!!

My doctor told me to go ahead and have 1 diet Coke a day, as the caffeine helps milk production. I have noticed a difference since I started drinking it again. I do try to have the Coke in the morning, so hopefully, the caffeine doesn't stimulate Timothy. So far, so good. His sleeping patterns are the same as when I didn't drink the caffeine. In fact, he's actually sleeping for longer periods now!

 

[Glynis]

Stupid question alert! I don't recall ever tasting corned beef and neither does DH. Never bought it or seen it in the store. 1) what does it taste like? 2) where the heck will I find it in the store?

You should find the corned beef in the regular meat section. It usually comes prepackaged with a seasoning packet included. I just toss the seasoning packet out and use the recipe that Sheryl posted. I found it on line several years ago, and my family just loves it! It has a very unique flavor that is difficult to describe. It's almost like pastrami in taste, but not as strong. Does that make sense. The reason I like the recipe I use is that the glaze gives it a really nice flavor, and the cabbage, cooked in the same water, also picks up some of the corned beef flavor. So yummy!

This is one dish that my kids beg for all year long, but I only cook it once or twice a year. Don't want them to get tired of it!

 

[Glynis]

I have not posted here in a very, very long time but have been lurking and keeping up with what has been going on with everyone. Between work drama, family drama, and just not feeling that great most of the time lately I have been really lazy about what I've been cooking and didn't really think that anyone would be too interested in my dinners, but I've decided to make an effort to cook more often and better and might have something to contribute. I have also realized by reading and keeping up with all of you ladies that you are very kind and caring and to be honest I could use a little of that in my life right now, so I hope nobody minds if I join in again. Since it's been so long, I should probably introduce myself because I've never actually done that. My name is Susan, I'm 38 and married for almost 18 years with 1 DD, Katelyn, who is 12. I work for a local sheriff's office doing way too much paperwork to get people in jail to court and various other things of that nature. It's never boring which I guess is a good thing.

So, for dinner tonight-I put out boneless pork chops, and I'm thinking of coating them in mayonnaise and bread crumbs and baking them (not terribly healthy, of course, but good) and for side dishes some kind of rice if I can talk DH out of mashed potatoes and either broccoli or leftover baby lima beans from last night, depending on what I want when I get home. If I make rice it will be either yellow rice or rice with brown butter which would be my preference. I may wind up making both rice and mashed potatoes since I usually wind up cooking two separate sets of side dishes for the vegetable haters in the family-DH and DD-anyway. You'll notice when I post what's for dinner that will be a recurring theme with me-one main dish and a whole lot of sides. I try to keep it interesting, though, even if the other two people in the house only eat a few different things between them.

Well, work is piling up so I'd better go tend to it...

Welcome back, Susan!!! You are do right! This is the best group of ladies in the world!!! They are so loving and supportive. If you want some TLC, this is the place! What can we do for you?

Your pork chops sound way yummy! How do you do your rice with the brown butter? I love brown butter (too much, unfortunately!), so would love to know how to do this. Do you think it would be good with brown rice? I have a daughter who hates brown rice, but it's all I use lately, so I'd love to be able to make it more palatable for her.

 

[Glynis]

Wow! I just had quite the posting party!!! Hope someone else stops in soon!

Dinner tonight will be sloppy joe pasta. It's quick and easy, and makes a ton, so Alan can take the leftovers for work.

I've got all the stuff to make my dinner tomorrow, so I don't need to leave the house at all! Which is good, considering how long the corned beef needs to simmer on the stove!

I have to try to get the kids to bed early tonight, as we are going to be visited by a leprechaun tonight. I've never done this before, but thought it might be fun! I've got green tin buckets for each kid, and I'll fill them with gold coins and put them at their places at the table. Then I'll take a different color of yarn for each kid, and tie one end to their beds, and the other end to the bucket. Hopefully, it will make a rainbow (if I do it right!).

I'm going to try to make shamrock cookies this afternoon, with Katie's help. She and Leslie like to help with them, so if Timothy cooperates, we'll get a batch made this evening, then they can take some in their lunch boxes.

Have a great day, everyone!

 

[shovan]

I need to know how to make that chicken dish, please


Stupid question alert! I don't recall ever tasting corned beef and neither does DH. Never bought it or seen it in the store. 1) what does it taste like? 2) where the heck will I find it in the store?

Tonight we are having spice rubbed pork tenderloin from this month's Cooking Light. I think we'll have stuffing and some veggie with it?

DH is grocery shopping today so we'll see what we end up with.

Aimee, Here you go.

STUFFED CHICKEN BREASTS FLORENTINE
2 chicken breasts, skinned, boned
1/2 tsp. salt (opt.) ( iseasoned the chicken with cajun seasoning)
1/4 tsp. ground white pepper
1 tbsp. butter or vegetable oil
1/2 c. chopped onion
1-2 garlic cloves minced (my addition)
1/2 c. chopped mushrooms
1/2 of 10 oz. pkg. frozen chopped spinach, thawed, well drained ( I used 1 lg bag of fresh spinach)
1/3 c. ricotta cheese
1/4 tsp. ground nutmeg
1 egg white, lightly beaten
1/2 c. plain dried or fresh bread crumbs
chopped parsley


With smooth side of meat mallet or with rolling pin, pound each breast until about 1/3 inch thick. Sprinkle both sides with salt (if desired) and pepper; set aside. Heat oven to 350 degrees.
In large skillet, heat butter. Add onion, garlic and mushrooms; saute until onion is transparent, about 6 minutes. Stir in spinach, cheese and nutmeg to form stuffing; heat through.

Divide stuffing into 4 portions and spread evenly over each breast. Starting with short end of breast, roll up. Brush each breast roll with egg white; dredge with bread crumbs. ( I used toothpicks to hold the chicken closed, removed before serving.)

In 9 x 9 inch pan, place rolls seam side down. Cover and bake 15 minutes; uncover and bake an additional 10 minutes. To serve, cut into slices. Makes 4 servings.

Per serving: 276 calories, 41 grams protein, 9 grams fat, 238 grams carbohydrate, 238 milligrams sodium, 74 milligrams cholesterol, 0.3 gram fiber.

*For the sauce, I mixed 1/3 ricotta cheese, 2 tbsp. grated parmesan, non-fat 1/2 & 1/2, black pepper, heated on the stove until thick.

*I mixed the ricotta with minced parsley & black pepper but didn't mix it with the spinach. I placed the spinach/mushroom mixture on the chicken breast then put the ricotta on top of that in the middle. I was hoping to keep the cheese inside, which seemed to work.

 

[liamandcaili]

Welcome back, Susan!

Aimee -- I don't like corned beef, so I am not the best person to describe it. My first thought when you asked what it tastes like was "gross." It has a pretty distinct flavor...it's hard to think of anything similar.

Ann -- I hope you are feeling better today. I am sorry that Luke's sleeping pattern has changed again this week. Poor little guy. Cutting teeth is no fun.

Glynis -- What a cute idea! You are a great mom. Your kids are going to be delighted.

Sheryl -- Thanks for posting the chicken recipe. It sounds great!

 

[TigerKat]

Kathy, enjoy Kyle. My neice had a bad first day at their spring training. They lost to a 4 year school, she goes to a Community College. And Florida was the first time this season they were on a field as a team. Hopefully things get better. They play today and tomorrow.

Something stupid happened yesterday that got me in a little funk, families sometimes I want to scream but lately it is tears. Pregnancy hormones are wonderful sometimes.

I'm sorry your niece's competition started off a bit rocky, hopefully it will be better today!

Not only did my son not get to pitch, he has been suffering severely with his allergies all the while he was gone. He didn't say anything to me cuz he knew I'd worry but I knew he sounded off every time I spoke with him. He went through an entire box of contacts and hasn't slept in two days. I've already scheduled a Dr. appt for him, poor kid.

Ann, feel free to pm me if you want to talk about what happened.

I have not posted here in a very, very long time but have been lurking and keeping up with what has been going on with everyone.

Welcome back!

 

[shovan]

Also, since you always mention Cooking Light, I had to try it when I saw a 3 issues free. I just got my first issue last week and I love it, I never would have tried it without you mentioning it. That's where the black bean soup recipe came from that I will try as soon as I remember to soak the beans.

Sheryl- I think I'm the baby of the bunch! The scary thing about being 29 is we were at a 4H event for my daughter and there were alot of high school girls there. They all look so much older than me! I see from your picture of the chicken your into portion control with your onions!

Don't you love Cooking Light! When it comes in I try to put it aside & save it for quiet times, but I can't help myself! I devour that magazine in one sitting!

You are a baby! Teenagers probably look so old because of the way they dress & the amount of makeup they put on their faces! Or you look really really young, which is always a good thing!

So you noticed my portion controlled onions!! I only had a few left, so I thought I use them before they went bad.

I have not posted here in a very, very long time but have been lurking and keeping up with what has been going on with everyone.
My name is Susan, I'm 38 and married for almost 18 years with 1 DD, Katelyn, who is 12. I work for a local sheriff's office doing way too much paperwork to get people in jail to court and various other things of that nature. It's never boring which I guess is a good thing.

...

Welcome Susan! Glad you decided to join us. This is the greatest bunch of ladies, all super nice & caring. Your porkchops sound yummy!

This is my recipe! It's what we are going to have for dinner tomorrow along with mom's Irish soda bread, and a new recipe for colcannon with bacon to go along with the corned beef.

Did I ever tell y'all about the woman I met at JFK while we were waiting for our flight home from London? Well, she is originally from Ireland, and had been visiting in Ireland and was on her way home to...wait for it...Utah! In fact, she lives just an hour away from me! We got to talking while we waited for our flight, and she was just wonderful! She got out her leftover Irish Euros and some Irish flag ribbons for Katie to have. Anyway, while we were talking we started comparing recipes for soda bread, stew, etc., and I found that my mom's soda bread recipe is exactly the way her grandmother used to make it back in Ireland! I was so excited! She also gave me the recipe for colcannon that I'm going to try tomorrow! She gave me her address, phone number and email, and I've been in contact with her a bit. Pretty cool!

Glynis, That is really neat! Would you post your soda bread recipe, I know it was here, but I can't find it.

You should find the corned beef in the regular meat section. It usually comes prepackaged with a seasoning packet included. I just toss the seasoning packet out and use the recipe that Sheryl posted. I found it on line several years ago, and my family just loves it! It has a very unique flavor that is difficult to describe. It's almost like pastrami in taste, but not as strong. Does that make sense. The reason I like the recipe I use is that the glaze gives it a really nice flavor, and the cabbage, cooked in the same water, also picks up some of the corned beef flavor. So yummy!

This is one dish that my kids beg for all year long, but I only cook it once or twice a year. Don't want them to get tired of it!

Maybe I should give corned beef a try again? I've only made it once & used the seasoning packet. DH liked it, but I didn't care for it. With your recipe, I might like it. If your kids beg for it, it must be good. (ps That was Nancy that posted your recipe.)

 

[Glynis]

Don't you love Cooking Light! When it comes in I try to put it aside & save it for quiet times, but I can't help myself! I devour that magazine in one sitting!


Glynis, That is really neat! Would you post your soda bread recipe, I know it was here, but I can't find it.



Maybe I should give corned beef a try again? I've only made it once & used the seasoning packet. DH liked it, but I didn't care for it. With your recipe, I might like it. If your kids beg for it, it must be good. (ps That was Nancy that posted your recipe.)

Here's the soda bread recipe. I should mention that my mother and my new Irish friend told me to mix the bread by hand, but I don't like to get my hands "ooky", so I use my food processor and it works just beautifully!

Irish Soda Bread

1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. baking powder
3/4 C. sugar
3 1/2 C. flour
1 1/4 C. buttermilk
1/4 C. melted butter
2 eggs, slightly beaten
1 C. fruit (raisins or currants)

Add dry ingredients to food processor and pulse 3 times to sift. Add next 3 ingredients and mix until it comes to a ball. Mix in fruit. Knead into a ball and place in a well greased pan. Mark a cross on top and brush with melted butter. Bake at 350 degrees for 50-60 minutes.

Just as a side note, I usually make 2 loaves of this. One with fruit and one without. This is really good piping hot out of the oven slathered with butter!

You definitely ought to try the corned beef without the seasoning packet. I think it's way too strong for the meat. If you buy the beef now, while it's cheap, it's not like you're out a whole lot if you don't like it.

 

[NEVERENOUGHWDW]

Congratulations Caili!!!!!!!!

The ENT couldn't see me today, I go tomorrow at 11am. My ears are still a mess & we officially canceled flights today, I feel terrible because they won't take my Mom's vacation back so she has 10 days of being home...Poor thing really needed a break so I'm feeling bad.

Kat, so sorry about Kyle.........

Nancy, I'm so glad your feeling like "yourself

Ann, I hope your not falling into a not sleeping cycle again with that little cutie at least get a nap in when you can.

Lauren, please be careful.......REST!


Hi Susan, welcome back!

I make corned beef the lazy way...in my crockpot.
Meat, water, Guiness & then later add the cabbage, potatoes & carrots.
I serve it with horseradish & hearty mustard.
Few years ago when we were in Ireland for St. Paddy's Day we couldn't wait for dinner! No corned beef to be found! We were told it was an Irish American dish & we had salmon

Hope I didn't miss anyone......

 

[shovan]

Congratulations Caili!!!!!!!!

The ENT couldn't see me today, I go tomorrow at 11am. My ears are still a mess & we officially canceled flights today, I feel terrible because they won't take my Mom's vacation back so she has 10 days of being home...Poor thing really needed a break so I'm feeling bad.

Kat, so sorry about Kyle.........

Nancy, I'm so glad your feeling like "yourself

Ann, I hope your not falling into a not sleeping cycle again with that little cutie at least get a nap in when you can.

Lauren, please be careful.......REST!


Hi Susan, welcome back!

I make corned beef the lazy way...in my crockpot.
Meat, water, Guiness & then later add the cabbage, potatoes & carrots.
I serve it with horseradish & hearty mustard.
Few years ago when we were in Ireland for St. Paddy's Day we couldn't wait for dinner! No corned beef to be found! We were told it was an Irish American dish & we had salmon

Hope I didn't miss anyone......

Maria, I'm so sorry about your trip! Your poor Mom too, that just stinks.

Okay ladies, I'm off to the grocery. I'll check out the price of corned beef! If it's good we'll have that tomorrow. If not, we're going to have irish lamb stew.

 

[sj&k]

Thanks for all the kind welcomes!

Glynis-Basically for the brown butter rice, I just cook rice in chicken broth the way I normally would and pour the brown butter over it, let it sit for a few minutes and stir it into the rice, which is an adaptation of a recipe I saw on allrecipes, so it would probably work with brown rice as well. I do it that way because I don't really need as much rice as the recipe called for since I'm the only one eating it usually. Hope that helps!

 

[Aimeedyan]

Aimee- I can't really describe the taste of corned beef, it's brisket, but tastes nothing like my favorite- smoked brisket. It should be real easy to find in the store in the meat dept, but get it quick. It lasts forever so I usually by a few, because after St. Patty's day it goes up to about 5 or 6 dollars a pound, now the cheap cut is 1.50 and the better cut is 2.50. I usually simmer it for hours, then pour a mix of gouldon's mustard and brown sugar over it and bake just to crust it up a bit. Last night I cooked it in the pressure cooker for the first time, it took an hour and was perfect. I just put the mustard on my plate and dipped instead of cooking it with the glaze. It tastes nothing like the junk you can get sliced at the deli- it's also not a diet friendly meat.
Also, since you always mention Cooking Light, I had to try it when I saw a 3 issues free. I just got my first issue last week and I love it, I never would have tried it without you mentioning it. That's where the black bean soup recipe came from that I will try as soon as I remember to soak the beans

Thanks for the description! I had DH look for it at the store and he found it (a miracle in itself! ) so we'll try it tomorrow.

I'm glad you like CL! I love that magazine.

I have not posted here in a very, very long time but have been lurking and keeping up with what has been going on with everyone.

Hi Susan! Glad you're here!

You should find the corned beef in the regular meat section. It usually comes prepackaged with a seasoning packet included. I just toss the seasoning packet out and use the recipe that Sheryl posted. I found it on line several years ago, and my family just loves it! It has a very unique flavor that is difficult to describe. It's almost like pastrami in taste, but not as strong. Does that make sense. The reason I like the recipe I use is that the glaze gives it a really nice flavor, and the cabbage, cooked in the same water, also picks up some of the corned beef flavor. So yummy!

This is one dish that my kids beg for all year long, but I only cook it once or twice a year. Don't want them to get tired of it!

Thanks!

Aimee, Here you go.

STUFFED CHICKEN BREASTS FLORENTINE

Yum. Adding it to my file!

Aimee -- I don't like corned beef, so I am not the best person to describe it. My first thought when you asked what it tastes like was "gross." It has a pretty distinct flavor...it's hard to think of anything similar.

 

[shovan]

Kat, I'm sorry about Kyle feeling so bad! But he is a good son to not worry you!

 

[Disney Ron]

I have not posted here in a very, very long time but have been lurking and keeping up with what has been going on with everyone. ....My name is Susan, I'm 38 and married for almost 18 years with 1 DD, Katelyn, who is 12. I work for a local sheriff's office doing way too much paperwork to get people in jail to court and various other things of that nature. It's never boring which I guess is a good thing.

So, for dinner tonight-I put out boneless pork chops, and I'm thinking of coating them in mayonnaise and bread crumbs and baking them (not terribly healthy, of course, but good) ...

Hi Susan ...welcome!!! Glad you jumped back in.

Ann

I have to try to get the kids to bed early tonight, as we are going to be visited by a leprechaun tonight. I've never done this before, but thought it might be fun! I've got green tin buckets for each kid, and I'll fill them with gold coins and put them at their places at the table. Then I'll take a different color of yarn for each kid, and tie one end to their beds, and the other end to the bucket. Hopefully, it will make a rainbow (if I do it right!).

I love this idea...you are one creative fun Mom, if I have never mentioned that.... (where is that bowing I am not worthy smiley!)

I'm sorry your niece's competition started off a bit rocky, hopefully it will be better today!

Not only did my son not get to pitch, he has been suffering severely with his allergies all the while he was gone. He didn't say anything to me cuz he knew I'd worry but I knew he sounded off every time I spoke with him. He went through an entire box of contacts and hasn't slept in two days. I've already scheduled a Dr. appt for him, poor kid.

Ann, feel free to pm me if you want to talk about what happened.



Welcome back!

Hope Kyle feels better soon. Thanks for the PM offer. There is to much history to get into to bring you up to speed. I just have to realize people and relationships change and sometimes there is nothing we can do about it.
I tend to be an emotion jerk and to sensitive sometimes. DH is smart and tells me I just have to realize people are not going to change so stop expecting for a miracle , I guess. Thanks for always being there for me in a pinch Kat!

I had to go to the store for juice and milk. I picked up some cream of broccoli soup, and ice cream for dessert!!!

Ann

 

[NEVERENOUGHWDW]

Hey Girls,

Here is the name of the inn my friend is cooking for now:
http://www.pecantree.com/history.html
Looks really sweet.....Today she is at a 2 day conference to get her catering license in N.C.

Greg just comes home & says I think the ENT can pierce my ear drums!!!!! WHAT? I don't want anything pierced besides my ears, thank you....


My dinner just consisted of a Venti Mocha Frappe.....all I was in the mood for, Greg picked it up on the way home.

 

[liamsaunt]

Hi Susan! Welcome back.

I am making the chicken and asparagus stir fry I mentioned yesterday for dinner tonight, along with some rice.

I am having a hard time coming up with something to make for dinner tomorrow. I don't eat beef or lamb, so many of the traditional Irish meals are out. I think I may make some champ (potatoes mashed with milk and scallions), but otherwise I am drawing a blank. I'm not really in the mood for salmon, and we are having chicken tonight. Hmmm...

Glynis, the leprechaun idea is so cute! I am sure your kids will love it.

 

[FormrCastMbr]

Susan, Welcome back!

Laura, Congrats to Caili!!!

Becky, I love Chinese take out but I am sure yours is 100% better...we recently found a healthier take out place appropriately named Lo Fat Chow...their food is really yummy!

Kat, I hope Kyle starts to feel better. Give you boy a hug from his Auntie! Thanks for posting the glaze again!

Maria, I hope you feel better too. That rots about your Moms vacay. What the heck was Greg talking about....piercing the eardrum??? Sounds like torture...

Sheryl, I always boil the corned beef w/o the packet for a while then dump the water (to get rid of the fatty scum), add more water and the packet and boil again. We really enjoyed Kat's glaze last year...

ETA: I may do the corned beef the way Glynis does hers with the bay leaves and then do Kat's glaze and add some horseradish. I want this darn corned beef now...I am craving it!!!

OK Aunties...here are some more pics:

Going in the car in the same sweater Mommy wore 38 years ago (6 days old):

In my playpen (9 days old)

In my swing:

A and T:

 

[FormrCastMbr]

I am having a hard time coming up with something to make for dinner tomorrow. I don't eat beef or lamb, so many of the traditional Irish meals are out.

Maybe you can get some ideas from the Raglan Road menu...I could go for some of that chowder and I am sure you would make that really really good!

 

[TigerKat]

Lauren - Love the pics, especially the one of A lovingly holding his little brother.