What’s for Dinner Tonight?

[NYCgrrl]

Dolly’s cornbread mix was very sweet. I liked it, but it might not be to everyone’s taste.

Is it as sweet as Jiffy cornbread or less?

 

[TwoMisfits]

Tonight will be Jambalaya w/smoked sausage, left over from Thursday night.

I added only the smoked sausage and chopped tomato, the rest came through the generosity of

View attachment 829352.

I find that the spices in that dinner mix are just right for me. Not to hot, but just enough heat to give it a slight kick. I'm not a fan of to much heat because I don't like sweating in my food.

I actually like this mix - I add way more veg which helps balance the box mix salt (I tend to add onion, bell peppers, fresh tomatoes, and then what's in my fridge - zucchini, eggplant, spinach, parsley, etc) and usually chicken or shrimp and it comes out surprisingly well. Maybe not AS authentic my way, but I figure I didn't buy the box for authenticity - I bought it to make a tasty rice, veg, and protein dish with less than an hour's total time and effort...

OT: I always wish Sandra Lee actually knew how to cook and adapt when she made her "Semi-homemade" show - it could have been SO much better and more useful to home cooks b/c there is a lot of benefit to that type of cooking, especially on weeknights - knowing what base products can help you bring fresh produce and lean proteins to life for dinners your spouse and kids will love that don't take hours and hours and deliver the healthiness you want would be great for a lot of chefs to know...

Edit to Add: If you want to make the box the way I do, start by saute-ing all your planned fresh produce...you won't want to water log the dish by adding it later. Once it's cooked the way you like (maybe 3-5 minutes less), then proceed with the box directions, reducing the water slightly if your mixture is still pretty wet...

 

[RedAngie]

Is it as sweet as Jiffy cornbread or less?

I haven’t bought Jiffy in years so I don’t remember. I usually make my own cornbread from scratch, and Dolly’s is definitely sweeter.

 

[NYCgrrl]

I always wish Sandra Lee actually knew how to cook and adapt when she made her "Semi-homemade" show -

Many people wished she knew how to cook….

 

[tasha99]

I made the enchiladas and I am sorry to report that they were soggy and did not taste very good. I'm pretty sure it's just my lack of experience and hopefully I will continue to improve. I did use the corn versions in one pan and used the flour version in another. I really couldn't tell much of a difference between the two but that, again, is more than likely my lack of cooking skill.
I'm going to look at other recipes and techniques and give it another shot at some point. I really wish I was better in the kitchen and am thinking about trying to find some classes or learning opportunities locally in an attempt to improve.

One way to keep enchiladas from being mushy is to fry the corn tortillas in oil briefly, then roll. For the enchilada pan, try not using a ton of sauce on the bottom--just oil or minimal sauce underneath. Then don't over sauce--I often use a gratin pan with curved edges so that the ends the tortillas stick out a bit for a little crunch. I used to think enchiladas came out best with homemade tortillas, and maybe so, but I think the key is the frying. When you're looking at recipes, I'd avoid any that involve softening in a microwave. In fact, I think steaming or microwaving tends to make the tortilla pliable, but weaker, and more likely to soak up too much sauce and get mushy. I do like softer enchiladas too, and any enchilada will eventually soften to mushiness, so while they can be made or assembled ahead of time, the sturdiest ones are made right before eating.

Good luck on your cooking journey! We all start at the beginning, so you'll get there. I bet you're already better than these two who are making enchiladas. :

 

[TippyThomas]

One way to keep enchiladas from being mushy is to fry the corn tortillas in oil briefly, then roll. For the enchilada pan, try not using a ton of sauce on the bottom--just oil or minimal sauce underneath. Then don't over sauce--I often use a gratin pan with curved edges so that the ends the tortillas stick out a bit for a little crunch. I used to think enchiladas came out best with homemade tortillas, and maybe so, but I think the key is the frying. When you're looking at recipes, I'd avoid any that involve softening in a microwave. In fact, I think steaming or microwaving tends to make the tortilla pliable, but weaker, and more likely to soak up too much sauce and get mushy. I do like softer enchiladas too, and any enchilada will eventually soften to mushiness, so while they can be made or assembled ahead of time, the sturdiest ones are made right before eating.

Good luck on your cooking journey! We all start at the beginning, so you'll get there. I bet you're already better than these two who are making enchiladas. :

Thanks very much for the tips.

I did use the low carb flour ones because I was trying to be careful with my glucose levels. I've used them for other things before and they do seem to absorb any and all moisture and turn kinda mushy even without any sauce. The corn version was much less mushy but it still was a bit moist, at least more moist than I would like. I'll continue trying new things and have enjoyed spending time in the kitchen trying to learn.

 

[tinkerbellandpeterpan]

Tonight is super easy....buffet of leftovers.....DH and I can choose among leftover chinese take-out, half a french dip l/o from the diner, leftover ravioli, or leftover homemade orange chicken. Cooking resumes tomorrow!

 

[tarheelmjfan]

Current plan is grilled steak w/sautéed mushrooms & onions, mashed potatoes & something green. That may change, when we go to the store.

 

[goofyernmost]

I actually like this mix - I add way more veg which helps balance the box mix salt (I tend to add onion, bell peppers, fresh tomatoes, and then what's in my fridge - zucchini, eggplant, spinach, parsley, etc) and usually chicken or shrimp and it comes out surprisingly well. Maybe not AS authentic my way, but I figure I didn't buy the box for authenticity - I bought it to make a tasty rice, veg, and protein dish with less than an hour's total time and effort...

OT: I always wish Sandra Lee actually knew how to cook and adapt when she made her "Semi-homemade" show - it could have been SO much better and more useful to home cooks b/c there is a lot of benefit to that type of cooking, especially on weeknights - knowing what base products can help you bring fresh produce and lean proteins to life for dinners your spouse and kids will love that don't take hours and hours and deliver the healthiness you want would be great for a lot of chefs to know...

Edit to Add: If you want to make the box the way I do, start by saute-ing all your planned fresh produce...you won't want to water log the dish by adding it later. Once it's cooked the way you like (maybe 3-5 minutes less), then proceed with the box directions, reducing the water slightly if your mixture is still pretty wet...

I only added two things this time because, frankly, I had nothing else to add in the house, but Jambalaya is the garbage disposal of whatever is in the fridge and the more that is added the better it gets. I usually add cooked scrimp in it as well but was out of that too.

 

[evilmommie]

Love these kinds of threads. Fun to inspire and been inspired by what's cookin'.

Beautiful weather today, in the 70's. Throwing some turkey burgers on the Traeger grill. Sides are ranch style beans and a greek salad.

 

[NannyBeBe]

I am recovering after being sick for a week with food poisoning so my dear daughter made me some lovely soup.

 

[CdnCarrie]

Tonight was ham and potatoes.

 

[NYCgrrl]

Tonight it’s soup again: Italian bean and kale soup with no meat added except the chicken broth. My version of a vegetarian meal.

 

[TippyThomas]

I had soup for lunch and plan on whatever the special is at the diner this evening. The cooks at the diner do a much better job than I.

 

[LoveDaisy]

Tonight is breakfast for dinner. Waffles with hash browns, bacon, and strawberries

 

[disneyseniors]

My son in law gave me fresh perch he caught while ice fishing. Will fry them with zatarans fish fry and have fried potatoes with it and some corn we froze last fall. Yum.
Love this thread.

 

[mjkacmom]

Feeling the spirit today so it’s Jamaican food on the menu. Took some oxtail stew out of the freezer and I’ll have that with an avocado and rice. Put some Caribbean music on and I can dance in my seat.

Still working on the lunar new year and made a few calls to see who wants to party together. A Filipina friend will drop in and she’ll bring lumpia ( a type of fried spring roll) which are soooo slamming! Maybe I’ll ask her to make pancit, a noodle dish, too but guess need a better idea of what weekend and how many are coming. Will finish making the turnip cake today and store in the freezer.

My cousin’s wife is from the philippines and used to bring pancit, my kids love it. So easy to make except for the noodle stirring (I made a double batch).

 

[mjkacmom]

Tonight it’s soup again: Italian bean and kale soup with no meat added except the chicken broth. My version of a vegetarian meal.

I put Italian hot turkey sausage in mine, still have some kale left. Tonight is Italian sausage, broccoli rabe and orecchiette.

 

[Wendy31]

Last night (Sunday) was a hashbrown-sausage-egg casserole w/ fruit - we tend to do breakfast-y items for dinner on Sundays.

Tonight is baked chicken spaghetti w/ a cucumber & tomato salad.

 

[evilmommie]

Just picked up some salmon for a one pan dinner tonight. Citrus marinated salmon, green beans, sunflower seed salad and jalapeno chedder muffins.