What’s for Dinner Tonight?

[rndmr2]

Made Tacos with ground turkey last night. Well, I had tacos, DH had taco salad. It was pulled together with what we had. I had half a bagged iceberg salad mix with the carrots and purple cabbage and Mozzarella cheese. Then we didn't have sour cream so I used Ranch. We had taco sauce and salsa and black olives. I cooked the turkey with Pampered Chef Everything Taco seasoning.

I took a seasoned pork loin (Garlic and herb) out of the freezer last night to thaw so we will have that tonight. With mashed potatoes and a veggie of some sort and I have both canned biscuits and crescent rolls so we will pick one of those.

 

[zackiedawg]

This sounds amazing, do you have a recipe you would be willing to share?

It's not a 'measured' recipe - what I love about crockpot is just pile everything in there and et it cook 8 hours. But the basics are: Buy a pork butt/shoulder - leave the fat. The night before, poke some holes with a long fork throughout, then I let it marinate in orange juice, olive oil, salt, pepper, cilantro, and Dr. Pepper.
When ready to go in the crockpot, I drain most of the marinade, add olive oil, chopped parsley, chopped cilantro, some lime, more fresh garlic cloves crushed, seasoning (I like Goya Adobo with pepper), red pepper flakes, sliced jalapeno all in the crockpot, on low, and cook 8 hours.

When done, I pull the pork shoulder out and shred it (it's so soft it comes apart on its own), lay it out in a deep baking pan or tray, and broil it in the oven for 7-10 minutes to get those nice crunchy bark edges - pour the pork juices with seasonings into a pot and cook on high to reduce it down a bit and thicken it. Cook the yellow rice on the side. Once the pork is crispy and browned edges, ladle the reduced juices over the top on the pan, serve with warm tortillas and salsa of your choice (I like pico de gallo for the big chunks of tomato and onion). I put the chimichurri pork in the warm taco-size flour tortillas with pico over the top street-taco style with the rice on the side, often with a little more pork and spicy chimichurri juices mixed in.

A good sized pork shoulder will make enough for 10-12 people - or 1-2 people with the rest in the freezer which you can pull out for additional meals 5-10 times. Nice because you don't always have to eat it the same way - sometimes I'll do tacos, sometimes just as a rice plate/bowl, sometimes as a torta (Mexican sandwich). You can even throw BBQ sauce with the pork and do pulled pork sandwiches.

 

[LoveDaisy]

DH asked for football snacks. We have had Brie bites (Brie wrapped in crescent rolls), pigs in a blanket, and potatoes skins. I’m debating what to make next. I’m thinking about fried pickles.

It’s still snowing like crazy here! We probably have about a foot of snow so far. It’s crazy light and fluffy. A neighbor was out earlier with their leaf blower.

 

[barkley]

the kiddo asked yesterday if I would defrost some ground beef for hamburger helper so I defrosted much more than I needed with plans to make his hamburger helper, cottage pie for me/dh-and freeze the remaining pre-cooked ground beef for future 'fast grabs' (tacos or manwich most likely).

 

[tarheelmjfan]

Chicken Caesar Salad. Starting tomorrow night, we're going to have to eat out for the week, so we wanted something light tonight.

 

[Suger Mag]

BBQ kielbasa in the crock pot with mashed potato and butternut squash

 

[AnnaS]

Salad and some rice balls. (Should have made some chicken soup/perfect weather for it). Tired of all the snow already .

 

[JPPT1974]

Hamburgers, Cheetos, Diet Pepsi

 

[hardcorestitch]

Pizza, Tendys

 

[NYCgrrl]

Lovely day to remain indoors here.
Initially forecasted 12 plus inches of snow but it seems we dodged that bullet. I suspect it was more like 4” but didn’t change the reality that it was bracingly cold with extremely low visibility.
Wasn’t sure if my weekend home attendant would make it here so changed today’s menu to something I could make fast, easy and w/o help: butter braised cod with harissa and lemon zest and leek + tomato confit. Kale salad on the side added a nice crunch.