Monday Dinner 6/7/10

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Lefty

Lefty

Yank
I am thawing out some chicken breast, but besides that I have no idea what will be served. How bout you?
 
Kimchee's Grilled Chicken Fajitas, grilled zucchini and peppers, "Mexican" rice.
 
mmmmmm, mashed potatoes!
oooh I have a pot roast frozen away, might have to have that this week with some taters!
 
Souvlaki, Greek salad and steamed veggies! I wish it were dinner time now and I haven't even had breakfast... :)
 
It will either be spinach, mushroom and cheese omelets with rye toast and fried potatoes, peppers and onions OR BBQ - london broil, grilled corn on the cob and homemade veggie kabobs (the last ones were store bought and everyone liked them) - mushroom caps, vidalia onion, red, green, orange and yellow peppers.
 
Chicken salad wraps and tuna salad wraps left over from a luncheon at her work. Added some left over macaroni salad, and dessert was carrot cake.
 
I ended up grilling the chicken.

I had some salad stuff around, so I diced up some English cuke, red onion, red bell pepper, tomato and grilled asparagus. I diced up the chicken and put it in, then topped it off with balsamic vinaigrette.
 
there was a pan-pizza. my stomach loved the initial cut. the 2nd cut, though, & those rumbling-queasy stomach grumbles took on a different persona, in that i was considering that food poising may be arriving. after that, i may well avoid prepped, purchased foods until?! ~shudder~ the remainder of my existance?!
 
Thanks Peeps- I like the Omelet Idea! My daughter and I have band practice tonight~ that will make a perfect dinner when we get home.
Also some fried potato's! Yum can't wait!
 
BBQ - London broil (seasoned with EVOO and My herb and spice grinder - mixed peppercorns, sea salt, minced garlic, onion flakes, thyme, rosemary, red pepper flakes). Sides were corn on the cob (first steamed in microwave for 4 minutes then EVOO, sea salt and pepper. Then on the grill) and veggie kabobs - mushroom caps, Vidalia onion, red, green, orange and yellow peppers (seasoned the same as the steak. First foiled on the grill rack, when tender removed from foil and placed on grill rack). Tomato and mozzarella slices with fresh basil, EVOO, sea salt and ground pepper.


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Last edited:
QSis said:
Oooooo! I love making carrot cakes!

What's your recipe, Joe?

Lee
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The base is from Silver Sage with a Suzi pineapple add-on and a raisin elimination (DW doesn't like raisins cooked). Use my cream cheese icing for cinnamon rolls as the frosting. It's on my website under Desserts. It's really delicious.

P1020714.jpg
 
JoeV said:
The base is from Silver Sage with a Suzi pineapple add-on and a raisin elimination (DW doesn't like raisins cooked). Use my cream cheese icing for cinnamon rolls as the frosting. It's on my website under Desserts. It's really delicious.

P1020714.jpg
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It looks just as yummy the 3rd time!!
 
Oh yum - I am drooling over the London Broil - the whole plate just looks scrumptious. DD and I spent the evening at the hospital visiting our friend John, and poor DH ate cereal for dinner! I could sure use some of Joe's carrot cake right now! (Don't feel too sorry for Jerry - cereal is one of his favorite meals.)
 
MexicoKaren said:
Oh yum - I am drooling over the London Broil - the whole plate just looks scrumptious. DD and I spent the evening at the hospital visiting our friend John, and poor DH ate cereal for dinner! I could sure use some of Joe's carrot cake right now! (Don't feel too sorry for Jerry - cereal is one of his favorite meals.)
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Thank you Karen! I would love a piece of that carrot cake also.
 
I took my left over London Broil and sliced it into small pieces across the grain. In a pan, I added the leftover juices from the meat, some butter, a dash of red wine vinegar, a dash of Burgundy, Worcestershire sauce, and Jack Daniels BBQ sauce. I cooked that on med-low for 30 minutes until it was hot and the meat was falling apart tender.

I used some of the fresh Florida potatoes and made twice baked loaded potato shells using the BBQ meat.

We also had sammies using the meat as well as corn on the cob.

First, this is where the left over meat came from.
http://netcookingtalk.com/forums/showthread.php?t=15148


Here are the loaded potato shells.

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That looks fantastic Keltin!! I make something like that only I add cubed potatoes to the meat and call it roast beef or steak hash.

The potatoes look like they have indian feathers. LOL
 
lilbopeep said:
That looks fantastic Keltin!! I make something like that only I add cubed potatoes to the meat and call it roast beef or steak hash.

The potatoes look like they have indian feathers. LOL
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Thanks! DW remarked it looked like it was food for the Atlanta Braves! :lol:

Couldn't help myself, bacon and potatoes always work! :biggrin:
 
JoeV said:
The base is from Silver Sage with a Suzi pineapple add-on and a raisin elimination (DW doesn't like raisins cooked). Use my cream cheese icing for cinnamon rolls as the frosting. It's on my website under Desserts. It's really delicious.
Click to expand...

Change the fruit and post it on other sites as your own? That's tacky, Joe. I didn't expect that from you, of all people. There have been many discussions on all of these forums about crediting your sources. I'm not talking about the legality of reposting web stuff, or the technicality of changing one ingredient or rewording the instructions, which have been debated ad nauseum. I'm talking about being fair and ethical.

This is especially hurtful because I had told you all that I have kept this recipe close to my breast for many years and I was sharing it with you, not for someone else to take it and post it all over the web as theirs. Where else have you posted it?

I went to a Jesuit college, and they required us to take a course in ethics before graduation. It's too bad you didn't go to a Jesuit college.

I'm sad and disappointed.
 
SilverSage said:
Change the fruit and post it on other sites as your own? That's tacky, Joe. I didn't expect that from you, of all people. There have been many discussions on all of these forums about crediting your sources. I'm not talking about the legality of reposting web stuff, or the technicality of changing one ingredient or rewording the instructions, which have been debated ad nauseum. I'm talking about being fair and ethical.

This is especially hurtful because I had told you all that I have kept this recipe close to my breast for many years and I was sharing it with you, not for someone else to take it and post it all over the web as theirs. Where else have you posted it?

I went to a Jesuit college, and they required us to take a course in ethics before graduation. It's too bad you didn't go to a Jesuit college.

I'm sad and disappointed.
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Somehow I knew this was coming, but hoped it wouldn't. This is why I stayed away from here the last time, and why I'm headed out of here again.

Please compare the two recipes and you will see that I reduced the baking soda by 25%, increased the salt by 50%, reduced the walnuts by 50%, made the raisins optional and added my own cream cheese frosting prior to you posting your recipe. In actuality, I Googled "carrot cake recipes" and every one is very similar to what you posted, and I even saw one identical to yours. Tell me what makes yours so different from the rest as to accuse me of plagiarism? This recipe has been around the block as many times as Red Velvet cake and Banana cake and Zucchini bread. Aside from adding and deleting items, they are all pretty much the same in the ingredient list as every seasoned baker can see. In my defense (if that's possible now), I gave you credit for the base recipe and Suzi for suggesting the pineapple. I don't know what more I can say or do, other than to maybe throw myself off a precipice into the abyss.

I'm not leaving NCT in a huff or out of anger, but in self defense. This is the same petty stuff that actually led to me being banned from DC, and it's a no-win for me from this point. You're a moderator and it was mod at DC that took umbrage with something I said over there, and had me banned. I'll save you all the work of a mod conference and just leave on my own. Enjoy patting each other on the back for recipes that have been around longer than most of us have been alive.
 
Once again, comparisons to DC. Why can't we just move on. Joe, this is between you and SS. Any reference to DC is not valid. I was not there at DC long enough to have been affected by whatever was going on over there. You are welcome to continue this discussion with SS and I ask that you please leave any DC references out. I thank you.

BTW, no one has asked you to leave.
 
Mod hat off -

Joe - speaking as a member, I am sorry to see you go. While it has been some time since you have contributed to the site, you have made some good contributions. I remember your posts from the first ones at another site where you just started baking bread to today's posts where you have made excellent goods.

I do have to take exception to your statements about NCT becoming just like another site. You have stopped by more than once to bash NCT and warn others away because of negativity that you perceive on our site. To the best of my knowledge your posts and you, at the moment, are still here and you are welcome here. Those facts alone separate us from the site you are mentioning. The comments and you, by your own admission, would be gone if your statements were correct.

Leave if you feel that you must, I just want you and everyone else to know that it was your decision. What would it have hurt to give the credit that you eventually gave in the other places that you posted? Would that have been a lot to ask? Say what you want to me, or anyone else for that matter, In this instance, i would take your comments as member to member.

Andy

mod hat on
 
Sorry everyone. I shouldn't have posted this. Especially not on my way to work, so it got to hang out here all day long.

I stewed over this for several days, and finally let both my ego and my anger take control. That was inappropriate. My issues with Joe should have been handled off line.

Mea culpa.

I'm re-locking the thread because this needs to be the last word.
 
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