Saturday 2/11/2011 What's on the menu?
- Thread starter lilbopeep
- Start date
Mama
Queen of Cornbread
Re: Staurday 2/11/2011 What's on the menu?
Shrimp stir fry over rice is on the menu here tonight. For lunch, I made the Spameeta....I don't know what else to call it
.....spread that Cooksie talked about yesterday. I used fried and cooled spam along with grilled onions. I think next time, instead of using equal amounts of spam and velveeta, I'll double the amount of spam. The velveeta kinda overwhelmed it. Thanks Cooksie!
Shrimp stir fry over rice is on the menu here tonight. For lunch, I made the Spameeta....I don't know what else to call it
.....spread that Cooksie talked about yesterday. I used fried and cooled spam along with grilled onions. I think next time, instead of using equal amounts of spam and velveeta, I'll double the amount of spam. The velveeta kinda overwhelmed it. Thanks Cooksie!Attachments
I can't believe you made that, Mama! That was my m-i-l's go-to lunch for her kids when times were tight. Love the grilled onion idea, and you actually made it look real tasty! lol--Spameeta
K
Kimchee
Guest
Re: Staurday 2/11/2011 What's on the menu?
Pan seared pork loin medallions, braised in mushrooms gravy...
Creamed corn...
baked potato.
(I really just want the potato with the gravy, but needed an
excuse to make the gravy, LOL!)
Pan seared pork loin medallions, braised in mushrooms gravy...
Creamed corn...
baked potato.
(I really just want the potato with the gravy, but needed an
excuse to make the gravy, LOL!)
Leni
New member
Re: Staurday 2/11/2011 What's on the menu?
I'm going to saute chicken breasts in butter, remove them and then saute onion and garlic in the drippings. I think I've got some fresh mushrooms so I'll add a few of them. I'll return the chicken to the pan and cook covered on low heat until done. White wine will be added. It's an experiment but I think that it will be good. I might add a little fresh thyme towards the end. Almost forgot, I have a jar of artichoke hearts that I'll use.
Sides will be mashed garlic potatoes with lots of butter in the well and asparagus wrapped in prescuitto that I'll saute in olive oil. Dessert will be what's left of the raspberry cake that I made the other day.
I'm going to saute chicken breasts in butter, remove them and then saute onion and garlic in the drippings. I think I've got some fresh mushrooms so I'll add a few of them. I'll return the chicken to the pan and cook covered on low heat until done. White wine will be added. It's an experiment but I think that it will be good. I might add a little fresh thyme towards the end. Almost forgot, I have a jar of artichoke hearts that I'll use.
Sides will be mashed garlic potatoes with lots of butter in the well and asparagus wrapped in prescuitto that I'll saute in olive oil. Dessert will be what's left of the raspberry cake that I made the other day.
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Mr. Green Jeans
New member
Re: Staurday 2/11/2011 What's on the menu?
Nice day here in Orygun so DW and I hit the yard hard. Chili with home made corn tortillas for dipping is on our menu board.
Nice day here in Orygun so DW and I hit the yard hard. Chili with home made corn tortillas for dipping is on our menu board.
Embryodad
Well-known member
Re: Staurday 2/11/2011 What's on the menu?
Hope you get feeling better soon kid!
ps: I dare not show the pic to Tina... She would be on the warpath for having that similar meal today.. L O L
Looks Good peep...Well I felt lousy but I cooked and got a picture.
Seasoned and pan seared b/s chicken breasts finished in the oven, micro steamed fresh broccoli, stuffing and pan gravy.
Hope you get feeling better soon kid!
ps: I dare not show the pic to Tina... She would be on the warpath for having that similar meal today.. L O L
lilbopeep
🌹 Still trying to get it right.
Re: Staurday 2/11/2011 What's on the menu?
Thank you Jimmy. I am going to take another day quill (shop-rite version day calm) and a slice of toast.
Embryodad
Well-known member
Re: Staurday 2/11/2011 What's on the menu?
Take lemon juice with honey peep. Just Sip on it a little at the time. That's good for the throat ant the cold in general.
Feel Better!
Oh! Good peep... Make the toast so it scrapes the throat when you swallow. I do that to scrape the Germs away.
Take lemon juice with honey peep. Just Sip on it a little at the time. That's good for the throat ant the cold in general.
Feel Better!
BreezyCooking
Banned
Re: Staurday 2/11/2011 What's on the menu?
For the first time since we moved here 14+ some odd years ago, the market had fresh (never frozen) skin-on Fluke filets. Absolutely gorgeous, large & pristine-looking. Couldn't resist, so bought one that was just about a pound.
Slathered it in leftover shellfish lemon butter from the other night's steamed clam & mussel fest, along with some chopped fresh dill & freshly ground black pepper, then baked it @ 400 degrees for 15 minutes or so. Served with some sliced zucchini sauteed in extra-virgin olive oil with chopped garlic, quartered Campari tomatoes, a dash of dry Italian-seasoned breadcrumbs, a little shredded parmesan, & a dash of crushed red pepper flakes. And of course, our favorite green salad & some crusty bread. Wonderful, & only took about 30 minutes tops start to finish.
For the first time since we moved here 14+ some odd years ago, the market had fresh (never frozen) skin-on Fluke filets. Absolutely gorgeous, large & pristine-looking. Couldn't resist, so bought one that was just about a pound.
Slathered it in leftover shellfish lemon butter from the other night's steamed clam & mussel fest, along with some chopped fresh dill & freshly ground black pepper, then baked it @ 400 degrees for 15 minutes or so. Served with some sliced zucchini sauteed in extra-virgin olive oil with chopped garlic, quartered Campari tomatoes, a dash of dry Italian-seasoned breadcrumbs, a little shredded parmesan, & a dash of crushed red pepper flakes. And of course, our favorite green salad & some crusty bread. Wonderful, & only took about 30 minutes tops start to finish.
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lilbopeep
🌹 Still trying to get it right.
Re: Staurday 2/11/2011 What's on the menu?
That sounds wonderful BC. My mom used to make fluke when a friends dad would go on his fishing weekends with his buddies.
BreezyCooking
Banned
Re: Staurday 2/11/2011 What's on the menu?
The one thing I miss about LI, NY living was the saltwater fishing. We used to come home with buckets of beautiful flounder.
Down here the flounder filets are always previously frozen, & the flesh is mushy/taste insipid at best. Of course, sometimes you can buy a whole dressed flounder, but most of the market folks do a sloppy job of fileting, & most of the time I'm not interested in doing it myself. I may have to start going that route though after enjoying that fabulous Fluke last night.
The one thing I miss about LI, NY living was the saltwater fishing. We used to come home with buckets of beautiful flounder.
Down here the flounder filets are always previously frozen, & the flesh is mushy/taste insipid at best. Of course, sometimes you can buy a whole dressed flounder, but most of the market folks do a sloppy job of fileting, & most of the time I'm not interested in doing it myself. I may have to start going that route though after enjoying that fabulous Fluke last night.