What's for Dinner? - Page 90

JWBear · 03-16-2010, 05:25 PM

Taco Tuesday!

Kevy Baby · 03-16-2010, 06:20 PM

Quote:

Originally Posted by JWBear

Taco Tuesday!

Really? I thought you were gay...

Snowflake · 03-24-2010, 06:48 PM

dinner-3-24.jpg

Chile Lime Chicken burger from Trader Joe's, topped with Wisconsin 5 year aged cheddar, on brioche bread with frissee, ketchup and dijon. It was 10 minutes in the kitchen and a 2 napkin dinner. Yum!

Morrigoon · 03-24-2010, 06:51 PM

Quote:

Originally Posted by Snowflake

Attachment 1370

Chile Lime Chicken burger from Trader Joe's, topped with Wisconsin 5 year aged cheddar, on brioche bread with frissee, ketchup and dijon. It was 10 minutes in the kitchen and a 2 napkin dinner. Yum!

OMG, even your cucumber and tomato side looks amazing!

Snowflake · 03-24-2010, 08:12 PM

Quote:

Originally Posted by Morrigoon

OMG, even your cucumber and tomato side looks amazing!

Persian cukes and campari tomato. Yummy, too

I just printed your recipe, goonie....

JWBear · 03-16-2010, 08:23 PM

Not that kind of taco, Kevy...

Kevy Baby · 03-16-2010, 09:52 PM

Snowflake · 03-20-2010, 06:53 PM

dinner.jpg

Frisee and tomato salad with drizzle of olive oil and a squeeze of meyer lemon.

Roasted peppers, onion, garlic and shallot with Italian sausage (sweet with fennel and hot with fennel).

Simple and it was yummers and there are plenty of leftovers for a sandwich for lunch at the office during the week.

wolfy999 · 03-20-2010, 07:08 PM

Sauteed Scallops, Fried Red Potatoes and Petite String Green Beans

Morrigoon · 03-24-2010, 06:50 PM

So, I was at Borders the other day (at The Block), and for $4 picked up this "Comfort Food" cookbook. Since I just cooked a ham the other day and need to find ways to use it all, I made their "Ham and Cheese Pasta Bake" recipe. I added a little flair of my own (shallots, sage, nutmeg), but here's the rundown:

Cook 1 chopped onion in 1tbsp oil til soft (I shorted the onion and added half a shallot)
Add chopped ham (they said 10oz, I have no idea how much I used >

) and cook for a couple extra minutes.
Add in 2 1/2 c of cream (I only had 1c cream so I used cream and milk, which was fine and probably cuts some fat)
Add in thawed frozen peas (I used maybe 1/3 of the bag which was less than the recipe but plenty of peas)
Cook, stirring, for another couple of minutes till it's thickened and a little bubbly. Season to taste (in my case: nutmeg, a dash of sage, white pepper, and a little garlic salt).

Pour the sauce over 12 oz of cooked pasta (I used farfalle, recipe was shells), and stir it all together. You're supposed to add some fresh basil leaves at this point, but I didn't have any so I used a dash of the dried stuff in the seasoning stage.

Mix in 1.5 cups of shredded cheese (they used mature cheddar, I used a combo of cheddar and mozzarella), and put it into a greased (2.5 qt) casserole dish. Spread another 1/2 cup of cheese on the top and cook in 400 degree oven for 20 minutes until cheese gets a little golden looking.

As of right now, I've tasted this at the scoop it into a casserole stage, and it was amazing, so I'm looking forward to the final result!

03-16-2010, 05:25 PM	#1
JWBear Worn Romantic Join Date: Feb 2006 Location: Long Beach California Posts: 8,435	Taco Tuesday! __________________ Unrestrained frivolity will lead to the downfall of modern society.
	Submit to Quotes

03-24-2010, 06:48 PM	#3
Snowflake lost in the fog Join Date: Jul 2005 Location: San Francisco Posts: 7,831	dinner-3-24.jpg Chile Lime Chicken burger from Trader Joe's, topped with Wisconsin 5 year aged cheddar, on brioche bread with frissee, ketchup and dijon. It was 10 minutes in the kitchen and a 2 napkin dinner. Yum! __________________ Be yourself; everyone else is already taken. - Oscar Wilde
	Submit to Quotes

03-16-2010, 08:23 PM	#6
JWBear Worn Romantic Join Date: Feb 2006 Location: Long Beach California Posts: 8,435	Not that kind of taco, Kevy... __________________ Unrestrained frivolity will lead to the downfall of modern society.
	Submit to Quotes

03-16-2010, 09:52 PM	#7
Kevy Baby Chowder Head Join Date: Jan 2005 Location: Yes Posts: 18,500	Oh __________________ The thing about quotes on the internet is that you cannot verify their validity. - Abraham Lincoln
	Submit to Quotes

03-20-2010, 06:53 PM	#8
Snowflake lost in the fog Join Date: Jul 2005 Location: San Francisco Posts: 7,831	dinner.jpg Frisee and tomato salad with drizzle of olive oil and a squeeze of meyer lemon. Roasted peppers, onion, garlic and shallot with Italian sausage (sweet with fennel and hot with fennel). Simple and it was yummers and there are plenty of leftovers for a sandwich for lunch at the office during the week. __________________ Be yourself; everyone else is already taken. - Oscar Wilde
	Submit to Quotes

03-20-2010, 07:08 PM	#9
wolfy999 Eyes like Sapphires! Join Date: Oct 2006 Location: 2.4 miles from Disneyland Posts: 1,523	Sauteed Scallops, Fried Red Potatoes and Petite String Green Beans __________________ Diane "Honesty may be the best policy, but it's important to remember that apparently, by elimination, dishonesty is the second-best policy." - George Carlin 1937-2008 DISNEY IS FINALLY PAYING ME BACK......STILL OWES ME ABOUT (oh, wait....way too much)!
	Submit to Quotes

03-24-2010, 06:50 PM	#10
Morrigoon I throw stones at houses Join Date: Jan 2005 Location: Location: Location Posts: 9,534	So, I was at Borders the other day (at The Block), and for $4 picked up this "Comfort Food" cookbook. Since I just cooked a ham the other day and need to find ways to use it all, I made their "Ham and Cheese Pasta Bake" recipe. I added a little flair of my own (shallots, sage, nutmeg), but here's the rundown: Cook 1 chopped onion in 1tbsp oil til soft (I shorted the onion and added half a shallot) Add chopped ham (they said 10oz, I have no idea how much I used > ) and cook for a couple extra minutes. Add in 2 1/2 c of cream (I only had 1c cream so I used cream and milk, which was fine and probably cuts some fat) Add in thawed frozen peas (I used maybe 1/3 of the bag which was less than the recipe but plenty of peas) Cook, stirring, for another couple of minutes till it's thickened and a little bubbly. Season to taste (in my case: nutmeg, a dash of sage, white pepper, and a little garlic salt). Pour the sauce over 12 oz of cooked pasta (I used farfalle, recipe was shells), and stir it all together. You're supposed to add some fresh basil leaves at this point, but I didn't have any so I used a dash of the dried stuff in the seasoning stage. Mix in 1.5 cups of shredded cheese (they used mature cheddar, I used a combo of cheddar and mozzarella), and put it into a greased (2.5 qt) casserole dish. Spread another 1/2 cup of cheese on the top and cook in 400 degree oven for 20 minutes until cheese gets a little golden looking. As of right now, I've tasted this at the scoop it into a casserole stage, and it was amazing, so I'm looking forward to the final result! __________________ http://bash.org/?top "It is useless for sheep to pass a resolution in favor of vegetarianism while wolves remain of a different opinion." -- William Randolph Inge
	Submit to Quotes