The What's For Dinner Thread - March '11 (recipe index in OP)
- Thread starter TigerKat
- Start date
Thought I'd check in so you don't think I forgot about you all! Today is my Saturday so I can catch up here and around the house.
Janice- Hope the finals go well.
Aimee-Glad you finally made it to the store, my fridge is looking pretty empty. Hope your macaroni and cheese comes out good, I'm a purist and never venture from my grandmother's recipe.
Princess- Your fish pie recipe looks so good, I'm going to tuck that recipe away for our fall.
Not sure on dinner tonight, I'm sure it will involve chicken. Last night we had hamburgers, I don't know if it was something I did or just a great batch of ground beef, but they came out awsome.
Have a great day everyone!
Janice- Hope the finals go well.
Aimee-Glad you finally made it to the store, my fridge is looking pretty empty. Hope your macaroni and cheese comes out good, I'm a purist and never venture from my grandmother's recipe.
Princess- Your fish pie recipe looks so good, I'm going to tuck that recipe away for our fall.
Not sure on dinner tonight, I'm sure it will involve chicken. Last night we had hamburgers, I don't know if it was something I did or just a great batch of ground beef, but they came out awsome.
Have a great day everyone!
bigmerle1966
<a href="http://s86.photobucket.com/albums/k111/cf
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not sure if it'll turn out or not. It's a new recipe, and I know it's a good one, but I used quite a variety of cheeses in it
I use whatever cheeses I have in the fridge so mine is never the same.
Dinner tonight will be salmon and some stir fried veggies. I bought a big thing of mushrooms at Costco and have some squash and other veegies to use up before they go bad. I'll have it with some rice.
Aimeedyan
DIS Legend
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- Feb 22, 2004
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I is going to be Hot Hot Hot today. The heat index is going to be 100 or aboveRemind me again how cold and snowy it was here
I am not compaining. The more hot days we have the more work our guys have work to do.
It's gonna be a HOT summer, I think. I mean, it's always hot but it's been 101-102 daily for awhile here and that's higher than normal for this time of year. It's 102 today... and DH is GOLFING at 4pm after work. Crazy man.
The mac and cheese was good! And I have to admit, I liked the sweet ham in it since the cheeses I used were pretty bold... I killed my laptop, again, but when it gets back to me I'll update my blog with pics/recipes and post it here.
I am attending a TBall game tonight for a couple of wee ones so dinner will probably be something picked up after that. DH is eating at the course.
MrsHerbie53
Disney Dreamin'!
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- Nov 11, 2005
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Hey Everyone!!
Last night I got wrapped up in a phone call and then an insurance guy visit. That all did me in!
Last night's Dinner was Pizza Casserole and Garlic Bread. It was Great. It was based off of Taste of Home's recipe. I just simplified.
Tonight's Dinner was order out!
I had to do some bills and we had water delivered (we use a cistern for daily water needs other than drinking/cooking). I am about shot. I am working a 4 day work week this week and it about kills me ( I only have to do 8.75 hrs/ day
), but it is worth it to have a free day Friday.
Tomorrow will be a scorcher here...hoping to feel like riding the Harley
to work, but it will be hot for even that at 96....hope the tomatoes survive!!!
I hope you all are well, I'll try to catch up on reading this post soon!
Julie
Last night I got wrapped up in a phone call and then an insurance guy visit. That all did me in!
Last night's Dinner was Pizza Casserole and Garlic Bread. It was Great. It was based off of Taste of Home's recipe. I just simplified.
Tonight's Dinner was order out!
I had to do some bills and we had water delivered (we use a cistern for daily water needs other than drinking/cooking). I am about shot. I am working a 4 day work week this week and it about kills me ( I only have to do 8.75 hrs/ day
), but it is worth it to have a free day Friday.Tomorrow will be a scorcher here...hoping to feel like riding the Harley
to work, but it will be hot for even that at 96....hope the tomatoes survive!!!I hope you all are well, I'll try to catch up on reading this post soon!
Julie
TigerKat
DIS Legend
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For those not on facebook, if you have a prayer to spare we could use it. My MIL who is in a nursing home hasn't been well for two days. Doctor will be meeting with Johnny and his brother either tonight or tomorrow, not sure what is going on but at age 94 even something minor could be bad. Thanks.
MrsHerbie53
Disney Dreamin'!
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- Nov 11, 2005
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- 341
You've got it Kathy. My Gram is 94 and in a nursing home and I know exactly what you mean. I know she can just swallow wrong and get pneumonia...
Hang in there!
Julie
Hang in there!
Julie
/
Aimeedyan
DIS Legend
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You've got them!
Aimeedyan
DIS Legend
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- Feb 22, 2004
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I made this a week or so ago - it was REALLY good.
Indian Spiced Chicken
2 teaspoons vegetable oil
3 cloves garlic, minced
1 tablespoon water
2 teaspoons paprika
1 teaspoon coriander
1 teaspoon ginger, ground
1/2 teaspoon cumin, ground
1/4 teaspoon nutmeg, ground
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
4 boneless/skinless chicken breasts
4 lemon wedges
In small bowl, stir together oil and garlic. Stir in water, paprika, ginger, coriander, cumin, nutmeg, turmeric and cayenne pepper.
Spoon 1 tbsp into another small bowl; stir in lemon juice and set aside. Arrange chicken in single layer in shallow glass dish; brush with remaining spice mixture. Cover and refrigerate chicken for at least 1 hour.
Place chicken on greased grill over medium-high heat; close lid and cook for 5 minutes.
Turn and brush with reserved lemon mixture. Close lid and cook, turning often, until chicken is no longer pink inside and juices run clear when chicken is pierced.
Serve with lemon wedges.
Curried Quinoa with Chickpeas
1/2 cup quinoa
1/2 cup orange juice
1/2 cup water
1 1/2 tsp curry powder
3/4 tsp table salt
1/2 tsp ground cumin
1/8 tsp ground allspice
1 tsp olive oil
1 small onion, chopped
1 garlic clove, minced
1/2 cup cooked frozen peas and carrots, thawed
5 oz canned chickpeas, (garbanzo beans), rinsed and drained
2 Tbsp sliced almonds, toasted (we left out)
1/8 tsp black pepper, freshly ground
1/4 cup golden seedless raisins
2 medium scallions, chopped (we left out)
1 Tbsp cilantro, fresh, chopped
1 tsp orange zest, grated
Combine the quinoa, orange juice, water, curry powder, 1/2 teaspoon of the salt, the cumin, and allspice in a medium saucepan; bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed, 1215 minutes.
Heat the oil in a nonstick skillet over medium-high heat. Add the onion, garlic, and peas and carrots; cook, stirring frequently, until slightly softened, about 3 minutes. Stir in the chickpeas and almonds; cook, stirring, about 2 minutes longer. Remove the skillet from the heat, then stir in the remaining 1/4 teaspoon salt and the pepper.
Transfer the quinoa mixture to a large bowl. Stir in the raisins, scallions, cilantro, and orange zest; toss well. Stir in the chickpea mixture and serve at once or let the mixture cool to room temperature before serving. Yields 1 1/3 cup per serving.
Indian Spiced Chicken
2 teaspoons vegetable oil
3 cloves garlic, minced
1 tablespoon water
2 teaspoons paprika
1 teaspoon coriander
1 teaspoon ginger, ground
1/2 teaspoon cumin, ground
1/4 teaspoon nutmeg, ground
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
4 boneless/skinless chicken breasts
4 lemon wedges
In small bowl, stir together oil and garlic. Stir in water, paprika, ginger, coriander, cumin, nutmeg, turmeric and cayenne pepper.
Spoon 1 tbsp into another small bowl; stir in lemon juice and set aside. Arrange chicken in single layer in shallow glass dish; brush with remaining spice mixture. Cover and refrigerate chicken for at least 1 hour.
Place chicken on greased grill over medium-high heat; close lid and cook for 5 minutes.
Turn and brush with reserved lemon mixture. Close lid and cook, turning often, until chicken is no longer pink inside and juices run clear when chicken is pierced.
Serve with lemon wedges.
Curried Quinoa with Chickpeas
1/2 cup quinoa
1/2 cup orange juice
1/2 cup water
1 1/2 tsp curry powder
3/4 tsp table salt
1/2 tsp ground cumin
1/8 tsp ground allspice
1 tsp olive oil
1 small onion, chopped
1 garlic clove, minced
1/2 cup cooked frozen peas and carrots, thawed
5 oz canned chickpeas, (garbanzo beans), rinsed and drained
2 Tbsp sliced almonds, toasted (we left out)
1/8 tsp black pepper, freshly ground
1/4 cup golden seedless raisins
2 medium scallions, chopped (we left out)
1 Tbsp cilantro, fresh, chopped
1 tsp orange zest, grated
Combine the quinoa, orange juice, water, curry powder, 1/2 teaspoon of the salt, the cumin, and allspice in a medium saucepan; bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed, 1215 minutes.
Heat the oil in a nonstick skillet over medium-high heat. Add the onion, garlic, and peas and carrots; cook, stirring frequently, until slightly softened, about 3 minutes. Stir in the chickpeas and almonds; cook, stirring, about 2 minutes longer. Remove the skillet from the heat, then stir in the remaining 1/4 teaspoon salt and the pepper.
Transfer the quinoa mixture to a large bowl. Stir in the raisins, scallions, cilantro, and orange zest; toss well. Stir in the chickpea mixture and serve at once or let the mixture cool to room temperature before serving. Yields 1 1/3 cup per serving.
Aimeedyan
DIS Legend
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- Feb 22, 2004
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And I used this recipe last night and it was delicious.
Classic Mac and Cheese
For the bread crumb topping:
2 tbsp. unsalted butter
¾ cup panko bread crumbs
1 tsp. dried parsley
Salt and pepper
For the pasta:
1 lb. pasta shapes
6 tbsp. unsalted butter
2 cloves garlic, minced
1 tsp. dry mustard
¼ tsp. cayenne pepper
6 tbsp. all-purpose flour
2¼ cups low-sodium chicken broth
3½ cups milk
1 lb. colby jack cheese, shredded
8 oz. extra sharp cheddar cheese, shredded
Ground black pepper
To make the bread crumb topping, melt the butter in a medium skillet over medium heat. Add in the panko and cook, stirring frequently, until the bread crumbs are a light golden brown. Remove from the heat and stir in the parsley. Season with salt and pepper to taste. Set aside to cool.
Preheat the oven to 400˚ F. Bring a large pot of salted water to boil. Add the pasta to the water and cook just until it begins to soften, about 5 minutes. Drain the pasta and leave in the colander.
Return the pot to the heat. Melt the butter over medium-high heat. Stir in the garlic, dry mustard, and cayenne, cooking just until fragrant, about 30-60 seconds. Whisk in the flour and cook, stirring constantly, until golden, about 1 minute. Whisk in the chicken broth and milk and continue to heat, stirring frequently, until the mixture bubbles and thickens slightly, about 10 minutes. Remove from the heat. Stir in the cheeses, whisking until completely melted. Season with salt and pepper to taste. Stir the drained pasta into the cheese sauce.
Pour the pasta and cheese mixture into a lightly greased 9 x 13″ baking dish. Sprinkle with the bread crumb topping.* Bake 30-35 minutes, until the sauce is bubbling and the bread crumbs are golden brown.
*At this point, you can wrap the dish tightly and refrigerate for up to 2 days. To serve, bake covered at 400˚ F until the filling is hot throughout, about 40-45 minutes. Remove the foil and continue to bake until the breadcrumbs are crisp, 15-20 minutes more.
Classic Mac and Cheese
For the bread crumb topping:
2 tbsp. unsalted butter
¾ cup panko bread crumbs
1 tsp. dried parsley
Salt and pepper
For the pasta:
1 lb. pasta shapes
6 tbsp. unsalted butter
2 cloves garlic, minced
1 tsp. dry mustard
¼ tsp. cayenne pepper
6 tbsp. all-purpose flour
2¼ cups low-sodium chicken broth
3½ cups milk
1 lb. colby jack cheese, shredded
8 oz. extra sharp cheddar cheese, shredded
Ground black pepper
To make the bread crumb topping, melt the butter in a medium skillet over medium heat. Add in the panko and cook, stirring frequently, until the bread crumbs are a light golden brown. Remove from the heat and stir in the parsley. Season with salt and pepper to taste. Set aside to cool.
Preheat the oven to 400˚ F. Bring a large pot of salted water to boil. Add the pasta to the water and cook just until it begins to soften, about 5 minutes. Drain the pasta and leave in the colander.
Return the pot to the heat. Melt the butter over medium-high heat. Stir in the garlic, dry mustard, and cayenne, cooking just until fragrant, about 30-60 seconds. Whisk in the flour and cook, stirring constantly, until golden, about 1 minute. Whisk in the chicken broth and milk and continue to heat, stirring frequently, until the mixture bubbles and thickens slightly, about 10 minutes. Remove from the heat. Stir in the cheeses, whisking until completely melted. Season with salt and pepper to taste. Stir the drained pasta into the cheese sauce.
Pour the pasta and cheese mixture into a lightly greased 9 x 13″ baking dish. Sprinkle with the bread crumb topping.* Bake 30-35 minutes, until the sauce is bubbling and the bread crumbs are golden brown.
*At this point, you can wrap the dish tightly and refrigerate for up to 2 days. To serve, bake covered at 400˚ F until the filling is hot throughout, about 40-45 minutes. Remove the foil and continue to bake until the breadcrumbs are crisp, 15-20 minutes more.
Nancyg56
DIS Legend
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- Aug 17, 2005
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Good Morning! I am so sorry that I have not been keeping up, once again we are drama filled. Or we were drama filled. I had enough and had a little Come to J meeting Sunday and all is well.
Princess- your fish pie had me drooling! It was a lovely thing!
Marilyn- you kill me! Between your schedule and Aimee's I am exhausted and I have not even gotten off the chair!
Becky- Not a Red Sox fan???????????????? And you are still allowed to live in Boston??????
Janice- I hear you on the yard work. I am so behind and if Buddy mentions that mulch one more time I am going to bury him in it
We are drowning in pollen, it is in my screens, sills, the floors are cover with it and I am on the verge of a pollen meltdown. I cannot keep up and my skin crawls when I see it all over so I am torn between scrubbing inside and working on my garden beds. The mulch is last on my list! But I don't want him touching it either.and I called him a micromanager
Janice- sending good test vibes to A!
Aimee- Holy Heatwave!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Julie- Pizza casserole? Would you share the recipe?
Kat- Please keep up updated and you know you can call if you want to talk, I always have my cell
I have been eating but cooking has been sporatic. WE ate out on Saturday. I was ready for a steak but our friend Joe is here to help Buddy and he joined us. He has not had Chinese food in four years so that was dinner.
Sunday was a family night which includes our friends up the street. We had grilled rubbed rib eyes, grilled pork chops, baked sweets and baked potatoes, corn and steamed green beans, garlic bread and a big salad. Marisa made pomegranate mocktails to enjoy with our cheese and crackers.
Monday was Olive Garden to celebrate Kady's concert and last night was leftovers.
Tonight is
Princess- your fish pie had me drooling! It was a lovely thing!
Marilyn- you kill me! Between your schedule and Aimee's I am exhausted and I have not even gotten off the chair!
Becky- Not a Red Sox fan???????????????? And you are still allowed to live in Boston??????
Janice- I hear you on the yard work. I am so behind and if Buddy mentions that mulch one more time I am going to bury him in it
We are drowning in pollen, it is in my screens, sills, the floors are cover with it and I am on the verge of a pollen meltdown. I cannot keep up and my skin crawls when I see it all over so I am torn between scrubbing inside and working on my garden beds. The mulch is last on my list! But I don't want him touching it either.and I called him a micromanager Janice- sending good test vibes to A!
Aimee- Holy Heatwave!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Julie- Pizza casserole? Would you share the recipe?
Kat- Please keep up updated and you know you can call if you want to talk, I always have my cell
I have been eating but cooking has been sporatic. WE ate out on Saturday. I was ready for a steak but our friend Joe is here to help Buddy and he joined us. He has not had Chinese food in four years so that was dinner.
Sunday was a family night which includes our friends up the street. We had grilled rubbed rib eyes, grilled pork chops, baked sweets and baked potatoes, corn and steamed green beans, garlic bread and a big salad. Marisa made pomegranate mocktails to enjoy with our cheese and crackers.
Monday was Olive Garden to celebrate Kady's concert and last night was leftovers.
Tonight is
PrincessInOz
Thanks for my avatar, Mary Jo!
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Checking in after two long days in the salt mines. I'm finally let out for good behaviour for one day before heading down again.
Wednes-hump-day dinner at mums. It was really nice tonight with a spicy sour fish, tofu and vegies and soya chicken.
I hope to catch up on the news tomorrow.
Wednes-hump-day dinner at mums. It was really nice tonight with a spicy sour fish, tofu and vegies and soya chicken.
I hope to catch up on the news tomorrow.
liamsaunt
DIS Veteran
- Joined
- Oct 12, 2004
- Messages
- 4,797
Nancy 
I am a HUGE Red Sox fan!!! That was Bethany I was quoting!!
Aimee, that Indian chicken looks amazing. I think I will make that next week. The mac and cheese looks delicious also. I am such a sucker for mac and cheese.
Kathy, thinking of you and your family this morning.
Last night we had fish for dinner, John brought some swordfish home and a soft shell crab for him. I served it with coconut rice, grilled spiced onions, and sugar snap peas. Here's a pic:
WFD: Laura and I are getting together for Indian food.
I am a HUGE Red Sox fan!!! That was Bethany I was quoting!!Aimee, that Indian chicken looks amazing. I think I will make that next week. The mac and cheese looks delicious also. I am such a sucker for mac and cheese.
Kathy, thinking of you and your family this morning.
Last night we had fish for dinner, John brought some swordfish home and a soft shell crab for him. I served it with coconut rice, grilled spiced onions, and sugar snap peas. Here's a pic:
WFD: Laura and I are getting together for Indian food.
Dinner last night turned out to be grilled but not grilled pork chops noodles and fruit.
The pork chops started as grilled but the tank went dry. I thought perhaps the heat outside would cook them the rest of the way but I didn't want to risk our health
Tonight will be the stir fry. I get my organic delivery today. I love Wednesday's almost as much as Fridays.
Kathy Keeping you all close and prayers for your MIL.
Julie Maybe if you go really fast you can catch a breeze. I know not a Harley but that all I have to work with
Good thing I saved my post. I thought I posted this but the DIS has been acting strangely for me so I have been saving my posts in case I lose them.
The pork chops started as grilled but the tank went dry. I thought perhaps the heat outside would cook them the rest of the way but I didn't want to risk our health
Tonight will be the stir fry. I get my organic delivery today. I love Wednesday's almost as much as Fridays.
Kathy Keeping you all close and prayers for your MIL.
Julie Maybe if you go really fast you can catch a breeze.
I know not a Harley but that all I have to work withGood thing I saved my post. I thought I posted this but the DIS has been acting strangely for me so I have been saving my posts in case I lose them.
EJ4Disney
Just a country girl at heart
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- Aug 7, 2008
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- 1,815
Prayers are with you and your family my dear friend. Please call if you need/want to talk.
HEY y'all I am alive!!! Not that you missed me..... but I sure have missed you. I am so darn busy at work. I keep thinking it will slow down, for heaven sakes this is our quiet time. But so far we have been busier than a bee. Getting ready for Vacation Bible School in a few weeks. Oh joy!!!
Doug, Matthew, Marty (Stephanie's DH) and I are leaving 5 weeks from tomorrow for Panama. We are now getting excited, as yesterday I booked our plane tickets.
OMG - you all could have warned me how much flights have gone up. I about died - but they had to be bought so we just bit the bullet.We got our settlement check from the Insurance Co. on Monday. Doug called me at work and asked me if I was sitting down - ah yea - Why? He told me the amount of the check and let's just say everything will be fixed right up. We are so relieved!! Now to get it all finished in the next 5 weeks.
Sorry I can't catch up with each of you, but please know I think of you each and every day. I really hope to be better at getting in here. I think if I keep saying that one day it might really happen. I miss playing here every day.
WFDT ~ BLT's, pasta salad and fresh peaches.
Make it a great day my dear friends.
Aimeedyan
DIS Legend
- Joined
- Feb 22, 2004
- Messages
- 18,749
Ellen, so good to hear from you! I'm so glad the settlement is enough to get the job done well - and I can't wait to hear all about your trip! Hang in there at work; my assistant is about to pass out this week due to all the youth camp prep she's doing. It's her first summer working at a church And it's only the beginning...
Tonight is church but the summer schedule means I get home earlier. Which means I can cook! I'm going to grill rum glazed shrimp (skewers) and sliced pineapple along with coconut rice. And probably mojitos, because I have some mint.
And it's only the beginning...Tonight is church but the summer schedule means I get home earlier. Which means I can cook! I'm going to grill rum glazed shrimp (skewers) and sliced pineapple along with coconut rice. And probably mojitos, because I have some mint.
Nancyg56
DIS Legend
- Joined
- Aug 17, 2005
- Messages
- 29,496
Nancy
.
Oh NO!!!!!!!!!!!!!!!!! I am so sorry! I could not imagine a Yankees or Mets fan in Boston
Ellen- I missed you! Glad the insurance company is taking care of you!
Dinner is a rotisserie chicken dinner salad. It is hot and Buddy will nto feel like eating much.
Peanut dipping sauce for Ellen-
¼ cup peanut butter
¼ cup soy sauce
Pinch brown sugar (I leave out)
1 teaspoon rice wine vinegar (I use more)
½ teaspoon sesame oil
Pinch cayenne pepper
1 garlic clove, minced
1/8 cup water (I use hot so it comes together easier)
Combine all ingredients.
¼ cup peanut butter
¼ cup soy sauce
Pinch brown sugar (I leave out)
1 teaspoon rice wine vinegar (I use more)
½ teaspoon sesame oil
Pinch cayenne pepper
1 garlic clove, minced
1/8 cup water (I use hot so it comes together easier)
Combine all ingredients.
Kathy- Keeping you all in my thoughts.
Aimee- Good luck to your assistant! Your dinner sounds awsome, glad you found a use for the mint- sure wouldn't want it to go bad.
Ellen- So glad everything is working out well with the insurance, what a relief. I can't believe it's already time for you to go back to Panama.
Janice- I still haven't gotten my grill out and it's driving me crazy. My husband packed it up in our shed before a hurricane warning and there is no way I can get it out by myself. I am so sick of washing pans when I could be using the grill. Hope it cools off for you soon, it's pretty toasty here too.
Nancy- I can't get over the amount of pollen I swept up. We only have a couple of windows open, there is just to much of it. It really seems to be easing up though. Everyone around here has a yellow car.
It's a clean out the fridge night for dinner, it's so hot I might just have a big salad.
Aimee- Good luck to your assistant! Your dinner sounds awsome, glad you found a use for the mint- sure wouldn't want it to go bad.
Ellen- So glad everything is working out well with the insurance, what a relief. I can't believe it's already time for you to go back to Panama.
Janice- I still haven't gotten my grill out and it's driving me crazy. My husband packed it up in our shed before a hurricane warning and there is no way I can get it out by myself. I am so sick of washing pans when I could be using the grill. Hope it cools off for you soon, it's pretty toasty here too.
Nancy- I can't get over the amount of pollen I swept up. We only have a couple of windows open, there is just to much of it. It really seems to be easing up though. Everyone around here has a yellow car.
It's a clean out the fridge night for dinner, it's so hot I might just have a big salad.
Our heat wave is coming to a screeching halt. Tomorrow is going to be 30 degrees cooler, only 66. What is going on with the weather
I am not going to go and get the propane tank refilled tonight. Dinner is going to be Asian lettuce cups with ground beef with a fruit salad.
I am not going to go and get the propane tank refilled tonight. Dinner is going to be Asian lettuce cups with ground beef with a fruit salad.
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