What’s for Dinner Tonight?

[CdnCarrie]

We ordered in Qdoba as I had a coupon.

 

[ronandannette]

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.

Would you be able to post the recipe you used and get some feedback? Maybe it just wasn't a great recipe. I find lots of recipes that have the word "quick" or "easy" in the title may give results that aren't worth the time/effort they save, compared to using something more authentic.

 

[PrincessShmoo]

Italian pasta salad & garlic bread.

Base is Suddenly Salad Classic with chopped veggies, salami, and cheese added.

 

[mumto3girls]

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.

When I was in my 20’s I took a cooking class through our local community college. I think it was maybe 8 weeks. We did some baking, some basic meals, soups, sauces etc.

It was also so much fun. It was an interesting assortment of people of all different ages and backgrounds. I had a great time and highly recommend seeing if your local college offers something like that.

 

[TippyThomas]

Would you be able to post the recipe you used and get some feedback? Maybe it just wasn't a great recipe. I find lots of recipes that have the word "quick" or "easy" in the title may give results that aren't worth the time/effort they save, compared to using something more authentic.

It's actually a recipe written down for me from one of my camping friends. My lack of cooking skills are well known in that group so I'm sure she wrote a very easy recipe for me. I'd almost guarantee it would fall into the quick or easy category for sure. I'm going to check out some others and see about improving my skill and the recipe itself.

 

[ronandannette]

It's actually a recipe written down for me from one of my camping friends. My lack of cooking skills are well known in that group so I'm sure she wrote a very easy recipe for me. I'd almost guarantee it would fall into the quick or easy category for sure. I'm going to check out some others and see about improving my skill and the recipe itself.

Now, full-disclosure - I don't like Mexican food so I'm certainly no expert. But this recipe is the type I'd recommend for somebody without confident cooking skills. Real ingredients (nothing over-processed), no advanced techniques, straight-forward instructions with a little bit of explanation why the steps are necessary, and a photo of each step so you can see if you're on track.
https://www.onceuponachef.com/recipes/beef-enchiladas.html

Good luck! Some people don't enjoy cooking and that's perfectly OK; there are other ways to stay fed. But some of us find it to be a creative outlet and get a great deal of satisfaction (beyond just pleasure) of eating something delicious that we made ourselves. Food to share can also be the perfect platform for expressing hospitality and nurture.

 

[TippyThomas]

Now, full-disclosure - I don't like Mexican food so I'm certainly no expert. But this recipe is the type I'd recommend for somebody without confident cooking skills. Real ingredients (nothing over-processed), no advanced techniques, straight-forward instructions with a little bit of explanation why the steps are necessary, and a photo of each step so you can see if you're on track.
https://www.onceuponachef.com/recipes/beef-enchiladas.html

Good luck! Some people don't enjoy cooking and that's perfectly OK; there are other ways to stay fed. But some of us find it to be a creative outlet and get a great deal of satisfaction (beyond just pleasure) of eating something delicious that we made ourselves. Food to share can also be the perfect platform for expressing hospitality and nurture.

Thanks very much! I appreciate the help. I certainly seem to need it.

 

[NYCgrrl]

Last night was the last of the soup (working thru the 2 serving frozen portions w/ one house resident means I’ll always eat the same thing at least once in a week) which gave me a day of leisure in the kitchen.

Tonight it’ll be a quiche and salad. Bad labeling on my behalf so won’t no what kind of quiche until I eat it, LOL.

Also working on Asian Lunar Year today. No definite plans but better to be ready than not. Pulled out the ingredients to make turnip cake, a type of dim sum, for the holiday. Dried Shiitake mushrooms need to rehydrate and veggies must be cut up; think that’ll be enough for the day.

 

[loves to dive]

Pot Roast, carrots, potatoes and Parker House Rolls (frozen because well lazy). Roast, potatoes and carrots are in the crock pot now. It might actually be lupper instead of supper (lunch/supper).

 

[lovesmurfs]

Tonight's pan-cooked chicken breast, roasted sesame garlic carrots and some starch TBD -- likely mashed potatoes.

 

[Wendy31]

Last night, we ordered pizza.

Tonight, we’re having Red Beans & Rice.

 

[BlueStarryHat]

I, the cook, am off for the night. My aunt is making spaghetti with meatballs and sweet Italian sausage for dinner using my late uncle's recipe. I have followed this recipe to the letter in the past, but it never comes out as good as when she does it. And remembering when my uncle made it-heavenly.

 

[Genie+]

Bracciole by request

 

[Kathryn Merteuil]

This was pizza night yay!

 

[tarheelmjfan]

Another night of me not being able to cook. We had Chicharron & Lengua tacos, Elotes & steak Gorditas take out.

 

[LoveDaisy]

Tonight is sticky crockpot chicken (whole chicken) with green beans, and mashed potatoes. It’s snowing today so I figured it would be a good crockpot day.

 

[LoveDaisy]

That’s what I made on Tuesday night. Dolly Parton’s cornbread mix. Duncan Hines.

View attachment 828730

How was the cornbread? I’ve been curious about her box mixes but haven’t tried any.

 

[NYCgrrl]

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.

 

[RedAngie]

How was the cornbread? I’ve been curious about her box mixes but haven’t tried any.

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

 

[goofyernmost]

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

.

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.