I'll be having leftover orange chicken, then will make a small salad for work tonight.
What will you all be having?
What will you all be having?
Dinner Sunday November 2 - Saturday 8 2025 🦃🍂
- Thread starter Sass Muffin
- Start date
I once told my puzzle-buddy, Mike, who is of Mexican descent, that I didn't like tamales. Mike's daughter is a chef and she made savory pork tamales and sweet chocolate-banana tamales for Mike's birthday. Mike gave me a few that were leftover, to see if chef-made tamales would change my mind.
Tonight, I heated up two, but ate one pork tamale with my homemade Mexican rice and my enchilada sauce for dinner. And then I had the sweet one with Mike's daughter's Dulce de Leche (that sauce was wonderful).
They were okay, but if I never had another tamale, I wouldn't miss them. Which is almost verbatim what I had said to Mike when we first discussed them.
Eh, it's the thought that counts!
Lee
Tonight, I heated up two, but ate one pork tamale with my homemade Mexican rice and my enchilada sauce for dinner. And then I had the sweet one with Mike's daughter's Dulce de Leche (that sauce was wonderful).
They were okay, but if I never had another tamale, I wouldn't miss them. Which is almost verbatim what I had said to Mike when we first discussed them.
Eh, it's the thought that counts!
Lee
Attachments
I love homemade tamales! Those look wonderful!!! I'm sorry they did not turn you into a tamale-believer.I once told my puzzle-buddy, Mike, who is of Mexican descent, that I didn't like tamales. Mike's daughter is a chef and she made savory pork tamales and sweet chocolate-banana tamales for Mike's birthday. Mike gave me a few that were leftover, to see if chef-made tamales would change my mind.
Tonight, I heated up two, but ate one pork tamale with my homemade Mexican rice and my enchilada sauce for dinner. And then I had the sweet one with Mike's daughter's Dulce de Leche (that sauce was wonderful).
They were okay, but if I never had another tamale, I wouldn't miss them. Which is almost verbatim what I had said to Mike when we first discussed them.
Eh, it's the thought that counts!
Lee
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I may make giant fish tacos today.
Right now I'm enjoying a fresh, large (festively cupped) Dunkin iced coffee.
lilbopeep
🌹 Still trying to get it right.
Lunch was a homemade Italian hero - sweet Sopressata, Dilusso genoa salami, cooked ham, provolone, lettuce, tomato, fresh basil leaves. Dressed with olive oil, red wine vinegar, my house blend all-purpose seasoning, salt, pepper, and oregano. On a semolina loaf.
Make that one giant fish taco.
I was going to crisp up the tortilla first, then decided not to.
It's Van de Kamp's fish sticks, coleslaw, red,green and white onion, shredded jack cheese, HVR Secret Sauce and a few dashes of cilantro. I thought I had pico in the fridge,- apparently not.
I like to do this with shrimp too.
I was going to crisp up the tortilla first, then decided not to.
It's Van de Kamp's fish sticks, coleslaw, red,green and white onion, shredded jack cheese, HVR Secret Sauce and a few dashes of cilantro. I thought I had pico in the fridge,- apparently not.
I like to do this with shrimp too.
dansdiamond
Food Sound Eng.
Something New; and very Pleasing.
Lots of meat, Wonderful Gravy.
& a Vernors.
Lots of meat, Wonderful Gravy.
& a Vernors.
Dan, I saw those in the store and figured it might be skimpy.
I can see it's not!
Hmm I'll buy one and try it.
Dolly has a few things in the freezer case.
I strive to have zero waste when it comes to food. I have a long way to go, but it has been a journey. Last week, I pulled all of my tomato plants and had a large bowl of green tomatoes. I cut them in chunks and coated them with oil and onion powder. Then I roasted them on parchment at 425 Fahrenheit for 35 minutes along with some purple onion and garlic. Blended all after they sat overnight with some chicken broth, basil, red pepper, parsley, and cracked pepper and salt. Then simmered it with leftover rotisserie chicken Cooked pasta in leftover chicken broth and stirred together. Dusted it with some grated parm and a few slices of the chicken breast. I'm not disappointed, but think it was missing something. Still....fairly yummy!
Maybe mix in some tomatillos for acid and chopped jalapenos for heat? I love salsa verde!
Lee
I'm with Kathleen about using up leftovers and not tossing much of anything. I sometimes wonder how I've managed to avoid getting sick, lol!
Along those lines, I had my last 2 Ichiban eggplants to use up, plus a little fresh mozzarella, plus a bit of bolonaise. I roasted the eggplant slices, then topped them with the sauce and cheeses, a sprinkle of Italian seasoning then back in the toaster oven to finish heating up, melting the cheese.
Pretty tasty! And I have enough for lunch tomorrow.
Lee
Along those lines, I had my last 2 Ichiban eggplants to use up, plus a little fresh mozzarella, plus a bit of bolonaise. I roasted the eggplant slices, then topped them with the sauce and cheeses, a sprinkle of Italian seasoning then back in the toaster oven to finish heating up, melting the cheese.
Pretty tasty! And I have enough for lunch tomorrow.
Lee
I'm going to try a recipe found on Facebook today.
It's pork chops, BWW garlic parm sauce topped with crushed cheese garlic croutons.
Italian green beans on the side.
It's pork chops, BWW garlic parm sauce topped with crushed cheese garlic croutons.
Italian green beans on the side.
We split a ribeye steak last night with side salads. It was really tasty. There's a little left for steak and eggs today. I remember when I was a teenager and into my 20s being able to eat a full pound of steak with a baked potato and salad, but was skinny as a rail. Now I eat about 4-6 oz of steak, no potato, and a salad and I'm full
Luckytrim
Grill Master
I'm thinking it's time to start halving the Steaks before freezing ...
Here you go, Lee: https://www.copymethat.com/r/my-avhuif1x1/myrecipe/Interested in the Hasselback Kielbasa! Please post recipe and reason for doing it.
Lee
The reason? I was hungry!
I have the butcher package my ground beef in 3/4 of a pound portions. For ground poultry, I buy it in 2# packs and then freeze in 12 ounce portions. 5-6 ounces for each of us works well. Recently, I found a box of Perdue boneless/skinless chicken breast already packaged individually, in the frozen aisle. 2.5 pounds for 10 bucks! There were 7 in the box, so they are the perfect size for us! And a good price too. Haven't tried them yet, knock on wood, I'm hoping they are good!
Ginny, I questioned why one would hasselback a kielbasa. I see now that it's to increase the surface area of the meat for the sauce.
Lee
dansdiamond
Food Sound Eng.
I love Takeout Tuesday.-
2 Beef Enchiladas. Rice, Beans, Chips, & Vernors.
2 Beef Enchiladas. Rice, Beans, Chips, & Vernors.