Today I'll have cauliflower crust Margherita pizza, and salad.
What's For Dinner This Week? Sunday March 2- Saturday March 8 2025
- Thread starter Sass Muffin
- Start date
Embryodad
Well-known member
Not really. Just added 2 Tbs. butter in frying pan on medium heat; then when cooked,
( starting to flake )add just a splash white wine, salt and pepper, cover and let set for a minute before serving. It's simple and quick.
Thank you!
Johnny West
Well-known member
Tonight Nancy made Amana Meat Market breaded tenderloins wit baked French fries on the side.
I may get my Friday Chinese take-out today.
Johnny West
Well-known member
Fish of some kind?
I got some of the wonderful fish from my Chinese take out.
Ate a little for lunch, I'll have some more later.
I got the fish, chick on a stick, chicken and broccoli, lo mein, crab rangoon, beef pepper stir fry, buried underneath is some peanut butter chicken.
Oops and crab casserole as it's listed.
SilverSage
Resident Crone
I've cooked a couple times this week.
Pork tenderloin with apples and onions, cider and Calvados, with roasted Brussels sprouts. We tend to have larger portions of the vegetables and smaller portions of the meat.
Fajitas. Grilled flap steak with onions and peppers.
Corn chowder. Fresh corn, bacon, potato, etc. Unfortunately, the drizzle of heavy cream on top looks more like a spider web than I intended.
Pork tenderloin with apples and onions, cider and Calvados, with roasted Brussels sprouts. We tend to have larger portions of the vegetables and smaller portions of the meat.
Fajitas. Grilled flap steak with onions and peppers.
Corn chowder. Fresh corn, bacon, potato, etc. Unfortunately, the drizzle of heavy cream on top looks more like a spider web than I intended.
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Johnny West
Well-known member
We had tuna sandwiches.
Leftovers for lunch, Campbell's bean and bacon soup and air fried grilled cheese for dinner.
Johnny West
Well-known member
I put a 9 pound pork butt in the oven which was dusted with salt, pepper, and caraway seeds. My sides will be home made apple sauce, potatoes, and saurkraut. Nancy is making a cascasoon for Peter. Polish and Jewish tonight…
Your dinner sounds great!
I was thinking about making cascasoon for one of these Lenten Fridays. I'll take another look at your recipe, maybe I can cut it down. Last couple of times I made it, I was eating it forever.
Lee
Johnny West
Well-known member
He and Amelia went to comicon so it’s off the menu. I imagine you could make a half recipe. It should freeze well, too.
Johnny West
Well-known member
How is that bean with bacon soup? Back in the 60’s we had it a lot for weekend or snow day lunches. My mom liked it. I’ve not had it in 50 years…
SilverSage
Resident Crone
I had a beautiful rib eye in the freezer, 25 ounces, 1 1/2 inch thick. I sous vide it at 128F for 2 1/2 hours, then hard seared it in cast iron, basting with butter, smoked salt, a garlic clove and herbs.
It was so big that we only ate the cap meat (arguably the best part).
Served it with roasted baby potatoes.
It was so big that we only ate the cap meat (arguably the best part).
Served it with roasted baby potatoes.
Johnny West
Well-known member
Johnny West
Well-known member
Boiled potatoes, Polish beets, as well.