What’s for Dinner Tonight?

Dinner last night was at Wind & Waves Grill at Disney's Vero Beach Resort.

We didn't see an appetizer we wanted, so we went with two entrees. First attempt was

Shrimp & Grits (Spiced Shrimp, Andouille Sausage Cream, Cheddar Grits, Scallions)

&

Peach-glazed Pork Tenderloin (Oak-grilled Pork with Sweet Peach Glaze, Cheddar Grits, and Bacon-braised Greens)

We don't normally make substitutions, but asked for mashed potatoes with the pork. We always share & didn't want grits with both meals. In the end, it didn't matter. The pork was inedible. We did another thing we never do & returned it. The server asked why we were returning it. I tried to not be too negative & suggested she try to cut it & she'd know. It was like cutting & trying to chew rawhide. That was too bad, because the sides sounded good. Alas, they went back with the meat. Not wanting to chance ordering it again, we went with:

Oak Grilled Ribeye (Korean BBQ Glaze & stir fry noodles)

PS: Sorry for the bolding. I copied & pasted from the website & can't get rid of it.
 
I was carrying a bunch of boxes down the stairs and missed the last two steps and went splat. At least I got out of cooking tonight. Hubby has been waiting on me with junk food (my go to comfort food is fried chicken 😂) and icing my foot for me.
 

We have a family reunion this weekend. Leaving tomorrow around lunchtime. Today I made two batches of Rice Krispie treats, 7 dozen chocolate chip cookies and 2 Sugar Cream Pies.

Tired of being in the kitchen so dinner was scrambled eggs and sausage patties. A few had a bagel.
 
Friday is leftover night, but I don't think there will be any after lunch, so.....
I am having a hamburger and DH is having Buffalo Boneless Wings, not sure about sides yet.
 
Last night, I binged on content for bulk cooking and as such am going to try and fine-tune my current method. For instance, normally I flash freeze bell peppers separately but got a heads up to mix with onions and seasonings and retain as a base sauce; sounds like a good use of freezer space and will save cooking time to boot.

So found some spinach and ricotta stuffed shells in the freezer and that will be tonight’s dinner mixed with the braised sausages I made earlier this week.
 
Let's see...
Tues night DD and I ate road food driving home from a very-delayed flight from MCO. She got a gas station chicken club salad; I ate the chicken while I drove, she ate the salad (she doesn't do cold chicken). It was actually pretty good.
Wednesday- Return trip to PWM to get my suitcase, which DIDN'T ARRIVE. Waste of 5+ hours. Southwest has located it but haven't managed to get it to me yet. I can imaging what a weekend's worth of sweaty Florida clothes are gonna smell like whenever it finally gets here. >DH and I stopped at Portland Pie for pizza for supper.
Thursday: Beer brats on the grill, homemade German potato salad, sauteed peppers/onions/mushrooms. Everyone felt it was pretty tasty!
Tonight (Friday): I'm making creamy chicken/wild rice soup. Rice is cooked, veggies are cut. I'll put it all together later today.
BONUS: There's a pork butt in the crockpot. I'm gonna shred it and use it for two nights. It will make BBQ sandwiches (with gold, not red, sauce) for Saturday night supper, and SIL will make cole slaw. On Sunday the appropriate seasonings will be added and it'll make some sort of tortilla-based dish. I'll do a pot of black beans and rice along with chopped veggies for those who want salad, tacos, burritos, whatever.
>I'd like to say I'm organized, but this weekend is dedicated to deep-cleaning DD's new house so they can start moving stuff in. Ergo, ready to eat supper is the way to go.
 
We're meeting a group of friends for an outdoor concert, so we'll be picking up whatever strikes our fancy to take with us. My vote's Mediterranean. I'm craving a Chicken Ghallaba or Chicken Kafta sandwich. Ooh, and a side of hummus and veggies.
 
A local diner type place is having SOS as a special. I haven't had that in years so that's what I'm leaving right now to go enjoy. :)
As good a food as there is on Planet Earth. Put some pepper on it it, and maybe a splash or three of Tabasco.

The variation that we cook for our Old F@rts Saturday Breakfast uses venison instead of beef. I'm very, very proud of our recipe.
 














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