What We Are Eating Sunday September 8 - Saturday 14

I got a little of this and that.
Tempura sushi, a piece of pork belly, black pepper chicken, coconut shrimp, green beans, crab meat something, fried rice and crab rangoon.

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Jimmy and Dan, wow!
It all looks good.

Well, I'm working today, I'll see what's on the menu.
Soon I'll start cooking more, as my apartment is going to be ready on the 15th.
Right now it's not something I'm in the mood to do.
Enough said about that. :waiting:
 
Brunch was smoked turkey breast on roll with mayo, salt, pepper and lettuce.

I have planned meatloaf, spinach, mashed yukons and gravy for dinner.
 
Quick Sear then Air Fryer .... Pork Loin Chop on a bed of Skillet Cabbage, Baked (Nuked, actually) Sweet Tater, 'Baby' Carrots with Celery Leaves....


Pork Chop, Skillet Cabbage.jpg
 
Dinners look great, folks!

Jimmy, I love the look of that sausage and pasta plate!

Lee
 
QSis said:
Dinners look great, folks!

Jimmy, I love the look of that sausage and pasta plate!

Lee
Click to expand...
Thanks Lee.... I would love to have the leftover today, but It just made me feel gluttonous.
Having it tomorrow for lunch will make it feel lot better.

So for dinner today, I had two German Veal sausages with German Mustard and ketchup.
 
That was a lot of Chinese food I bought yesterday,
and that was dinner for me tonight.
Maybe Lunch tomorrow too. Yum.
 
I'm thawing dinner...... Two Beer Brats and my Navy beans...... probably fries and ........... something out of a can ......
 
We had meatloaf, spinach, mashed yukons and gravy for dinner last night.

No picture. It looked the same as always. LOL

Tonight I am planning an Italian sausage, spinach, mozzarella pie for dinner and salad. If DD has no other plans. LOL
 
But-But -
Peeps ! I don't REMEMBER what it looked like last time ........:sorry:




Tonight's Beer Brats , on a bed of Peppers & Onions, Buttered Corn with a little Sweet Pepper for color, Navy Beans & Bacon from the freezer, and Cole Slaw....


Beer Brats, Onions, Peppers, Freezer Pinto's.jpg
 
Yesterdays lunch. I thought I posted this already.

Half a Smoked turkey breast on a roll with mayo and lettuce, 3 flavors of cheese log (water crackers not pictured) and salad bar olive and feta salad.

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Pulled pizza from the freezer ( slices we wrapped from leftovers ).
DD had salmon baked.
Cookies DD made last week. Chocolate chip.
 
Last night was a penne pasta with broccoli.
Today I may go to Season's Eatings.
It's a vegetarian cafe downtown.
I'll take pictures.
 
Change of plans.
I'm going to Applebee's with my grandies and my son's girlfriend.
Don't know what time yet.
Could be later in the evening.
 
Well, today we find out how well a Filet Mignon Holds up after being frozen........ I can already see that it's gonna bleed out while thawing...........:ohmy::ohmy::ohmy:
 
I package the bulk into quart zip-lock freezer bags, 1 LB each, and pressed flat, at the same time pressing out the air. Freeze for meals....take out i.e. a Package, and drop into a bath of cool water. Takes usually 20 minutes to thaw, and it's still cold.
 
Embryodad said:
I package the bulk into quart zip-lock freezer bags, 1 LB each, and pressed flat, at the same time pressing out the air. Freeze for meals....take out i.e. a Package, and drop into a bath of cool water. Takes usually 20 minutes to thaw, and it's still cold.
Click to expand...

I package my ground beef the same way. But I don't put in water to thaw.
 
This is a quick and easy meal to put together. Simple ingredients, simple prep - the taste of course relies on a good chunk of ham and the blend of cheeses. Yukon Gold potatoes are also a significant flavor in the dish.

preheat oven to 350'F / 175'C

for a 9x9 casserole (23x23 cm) you'll need:
- one pound / 500 g of Yukon gold, washed and sliced. for the small quantity, slicing by hand is not much fuss. I don't peel them.
- 5 ounces by weight / 150g ham slice
I used a 1/4" thick (6 mm) slice of a sweet smoked ham - trimmed and diced fairly small.
- 6 ounces by weight (170 g) - total - mix of cheddar + Monterey Jack in a large grated size.
- medium size sweet green pepper, diced
- medium size onion, diced
- salt & fresh ground black pepper
- olive oil

wet the casserole with olive oil, arrange bottom layer of sliced potatoes.
salt & pepper to taste.
add ham, green pepper, onion.
sprinkle with just under half the cheese - which acts as a 'glue' for the ham/pepper/onion mix.
top with another layer of sliced potatoes.
cover with remaining cheese.

bake at 350'F for 50-60 minutes; check potato slices for doneness.

pix of assembly:
group1.jpg


pre-post bake:
group2.jpg
 
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