What are You having for Dinner tonight?

[MandM-Mom]

I don't know what to make, what is everyone else having?
Thinking Pasta of some sort but who knows.

 

[dizney-cruiser]

we are having grilled shrimp - dont know if they are still called shishkabobs (sp?) or not - cuz i now have those cute little basket things

probably have cheater baked potatoes and some steamed veggies with it

(dont i sound so healthy? as im sitting here thinking of ripping the wrapper off of my hershey bar!)

 

[piratesmate]

It's going to be over 90 here today, so pasta is out of the question. Fortunately, I have just enough pasta salad left from Tuesday for dinner tonight. DH is going to grill sweet Italian sausage for sandwiches & I just got done frying up the onions & bell peppers to put in them. I'll just nuke those tonight, maybe a little spaghetti sauce & serve with Parmesan & mozzarella cheeses for those who want. Individual side salads with lots of goodies & fresh pineapple that I cut last night. Yummy!

 

[piratesmate]

we are having grilled shrimp - dont know if they are still called shishkabobs (sp?) or not - cuz i now have those cute little basket things

probably have cheater baked potatoes and some steamed veggies with it

(dont i sound so healthy? as im sitting here thinking of ripping the wrapper off of my hershey bar!)

Oh Janice! Came I come over for dinner? I'm only a little over an hour away! I love grilled shrimp! How are you doing yours? Just plain, or are you marinating it? For years we ate ours plain because I didn't want to "ruin" it. Then after we ate at Boma & they served it I went in search of a similar recipe - they couldn't give it to me because they never served it again & I forgot to ask while we were there.

Anyway, this is what I came up with - and now no one wants "plain" shrimp anymore! LOL

Spicy-Orange Grilled Shrimp
½ c lime juice
1 tsp Tabasco sauce
2½ Tbl balsamic vinegar
1 Tbl black pepper
1/3 c orange marmalade
2 Tbl oil
2 cl garlic (really just slopped from spoon)
1 tsp Kosher salt
2 Tbl cilantro
1 tsp orange peel

Mix oil, vinegar, & lime juice together in a sauce pan & heat on a medium setting. Add marmalade, Tabasco sauce, salt, & black pepper then mix well. Add cilantro & garlic. Remove from heat.
Arrange shrimp in a deep glass dish, pour marinade mixture over them, cover, refrigerate for 6-24 hrs., then grill on BBQ until done.

I've used this with pre-cooked shrimp & just grilled lightly. When I do that I don't bother to heat the marinade - just whisk it vigorously to combine everything.

 

[TinkerKat]

Deb, thanks for recipe. I personally don't eat shrimp but just bought some for DH. That and a salad and he's good to go as well as DS18

The three little ones and I will do Pizza.... way too HOT here! Humidity & I don't agree! Arghhh!
Kathy

 

[dizney-cruiser]

oh sure deb - further ruin my image of eating healthy! i have come up with this great recipe (although - i dont measure anything) - i use it on grilled shrimp or grilled chicken (only things i have tested it on so far!) - everytime i make it i think of those cakes from when i was a kid that you mixed everything in one bag - was that called snack-n-cake? hmmm

anyway - here is the recipe

in a gallon size bag -

put mayo
emeril's original essence (havent tried any others of his - but love this)
and pepper (his essence has plenty of salt - i didnt know that the first tiem)
and then whatever you are grilling

oh man is it yummy!!


deb - i have to make pasta salad for a picnic tomorrow - how do you make yours? i do mine -

pasta
salad supreme
italian dressing
and whatever - im planning grape tomoatoes, olives and cheese today

 

[Laurajean1014]

Oops, I forgot to take out the Chicken from the freezer.......

Well, I guess I'll go food shopping!

 

[piratesmate]

Janice - My "usual" pasta salad is just:
tri-color rotini
jar of 3-bean salad, drained
jar of marinated artichoke hearts, drained & cut
1/2 to 3/4 bottle of Newman's Own Balsamic Viniagrette (or his original oil & vinegar one)

Sometimes I add chickpeas, broccoli, grape tomatoes or even mozzarella & pepperoni - it just depends. I'd love to put olives in it, but I'm the only one who eats them here.

I use that Newman's own dressing for everything! LOL We used to marinate steak in it too until I discovered the Boma's recipe for marinated flank steak. Yum!

 

[sweet maxine]

Speaking of Newman's Balsamic Viniagrette, I found the very large size bottle at Big Lots recently for $1.99. I should have stocked up--we've already finished one bottle off!

Deb, I'm going to have to try that pasta salad recipe. Lauren is really into healthy food right now, and I need some good ideas for cool things.

 

[TN Traveler]

Well, since DD (14) has soccer practice at the high school until 5:30, and DD (6 in Sept) has cheerleading practice 6-7, I laid out a roast this morning and plan to put it in the oven this afternoon. If I had been thinking I would have laid it out last night so I could put it in the crock pot this morning. It got up to 98 yesterday in Nashville (we're 20 miles north) and suppose to get that hot again today. Hopefully the house won't get too hot w/the oven on. So we'll have pot roast, mashed potatoes, carrots, gravy, corn on the cob, sliced tomatoes and probably pinto beans w/cornbread. My DH will think he's died and gone to heaven!

I'm thinking about the grilled shrimp for the weekend. How do you keep your shrimp from sticking to the grill, falling through the wires or burning? I tried shisk-kabobs one time and they didn't turn out very well. Up for any suggestions and advice. I do all the cooking and grilling so it has to be fairly simple for me to do both!!

Have a great day!!
Karen aka TN Traveler

 

[MandM-Mom]

Well all this talk about shrimp has got me wanting some so I just took some out of the freezer. I got some Saturday but didn't end up cooking so I peeled them and threw them in a freezer bag. Dh wants pasta so I am going to grill some shrimp and put it over penne pasta with Vodka sauce. Yummy!!! Its also very quick so more time to swim!!!!!!!!!

 

[piratesmate]

You don't put frozen roast in your crock? I almost never put one in that isn't still frozen! I have the stone pot & the directions just said to add 1 cup cold water....we like it because we get more "gravy" that way! Pour a little Kitchen Bouquet/Gravy Master over it, sprinkle with beef bouillon & maybe some other spices & it turns out great!

I never have the skewers for the shrimp so I just put 2 on a toothpick before I marinate it. The wood soaks up some of the marinade so it's never burnt on me. There's a bit of oil in the recipe & I guess that's what keeps it from sticking. I use shelled shrimp. The original recipe called for twice as much oil, but DH has never had a problem with me using just a little.

 

[ljb9539]

We are having BLT's tonight... YUM!

 

[AprilN]

Tonight it's grilled chicken apple sausages and "Vegetables al a Greque" (seasoned cauliflower with mushrooms and other veggies, cooked in olive oil and served cold). It's a new recipe we're trying from Cooking Light Annual Recipes 2004 - I hope it's good, because it's waiting in the fridge right now after cooking last night.

 

[pumba]

so we go and eat someplace ......I want Governors and or Mexican......and or ....CHINESE.....can you tell I am hungry