What's Cookin' Friday, January 15th?

Deelady said:
COME ON you guys!!! Only the 9 month prego woman got around to cooking and taking pics tonight?? Sheesh!! :D :D
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Ha-ha! Sorry Dee...I don't cook when DH is out of town. I'll cook and post pics again soon. I promise.

Your lamb looked amazing, by the way! :a1:
 
I don't really blame you Newnork :)

You know I have NEVER tried Chik-fil-A before....I don't know why because I have several near me and have heard good things....hmmm maybe soon.
I'm going to peek at that link Keltin..sounds good.
 
Dee, Chick-Fil-A make some awesome fried chicken (and grilled chicken) sandwiches...and their waffle fries are addictive! I highly recommend checking them out - you might get hooked. :tongue:
 
Deelady said:
COME ON you guys!!! Only the 9 month prego woman got around to cooking and taking pics tonight?? Sheesh!! :D :D
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By the way Dee, your lamb kebabs were excellent, as were the sides. You have a flair for Greek cooking. Have you been to Greece, have Greek descendants? What makes you so good at Greek cooking…..just curious?
 
:clap: Alright Keltin!!


Newnork....I guess I have always been lured by Raising Cane's chicken to bother with Chick-fil-A.....but I will give them a try soon :)

And you are right Peeps :) How was the shrimps Andy??
 
Keltin said:
By the way Dee, your lamb kebabs were excellent, as were the sides. You have a flair for Greek cooking. Have you been to Greece, have Greek descendants? What makes you so good at Greek cooking…..just curious?
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Thanks for the lovely compliment Keltin but I can't help but chuckle at that... I would be way toooo embarrased to ever serve a real Greek any of my dishes! Afraid they would laugh in my face at my attempts...:blush:
I am not any of what you mentioned but I have loved Greek food since I can remember and I grew up eating Arabic/Middle Eastern food which is quite similar.
Greek restaurants have always been my top choice when dining out, can never go wrong with Greek IMO ;)
 
Deelady said:
Thanks for the lovely compliment Keltin but I can't help but chuckle at that... I would be way toooo embarrased to ever serve a real Greek any of my dishes! Afraid they would laugh in my face at my attempts...:blush:
I am not any of what you mentioned but I have loved Greek food since I can remember and I grew up eating Arabic/Middle Eastern food which is quite similar.
Greek restaurants have always been my top choice when dining out, can never go wrong with Greek IMO ;)
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yummy!! now i want to make my spinach pies.
 
Deelady said:
That is something I order EVER time I go to a Greek restaurant!! I use to make them myself pretty often but haven't for quite awhile.....mmmm sounds good!


Peeps...are you Tiger Lily??? :)
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yes who are you? add me as a friend!! LOL did you see my comment on facebook? teehee
 
As promised here is tonight’s dinner: Lamb Gyros with chips!

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dee i have a question for you ............... the powdered sumac that you used ... is it related to the poison sumac tree? cuz i am very allergic to that. when i come in contact with it it takes forever for me to get rid of it even with meds.
 
Heres something I found....


All About Sumac
by Sandra Bowens
If you are like most people, when you hear the word "sumac" the first thing that comes to mind is poison. It is a good idea to be wary of poison sumac, also known as poison oak, but you have nothing to fear from sumac the spice.
Although the two are related, sumac the spice is derived from the berry of a plant called Rhus coriaria. The name refers to the word corium, Latin for leather, as the leaves and bark are used in the tanning process. This shrubby tree grows wild in the Middle East and parts of Italy. The brick-red fruits are sold as dried coarsely ground or whole berries. The spice is also known as "Sicilian sumac," "sumaq" or "sumach," and other similar variations.
Rather tart and astringent in taste, sumac is often referred to as a "souring agent." It was once used to calm the stomach. Today sumac is considered mainly a condiment used much like salt in that it is passed in small dishes at the table. The spice is tasty on grilled meats and fish or as a seasoning for rice. It complements lentils and other beans as well as vegetables. "Try seasoning a thinly sliced onion with 2 tsp. of sumac," suggests the latest Penzey's Spices catalog.
 
Deelady said:
Heres something I found....


All About Sumac
by Sandra Bowens
If you are like most people, when you hear the word "sumac" the first thing that comes to mind is poison. It is a good idea to be wary of poison sumac, also known as poison oak, but you have nothing to fear from sumac the spice.
Although the two are related, sumac the spice is derived from the berry of a plant called Rhus coriaria. The name refers to the word corium, Latin for leather, as the leaves and bark are used in the tanning process. This shrubby tree grows wild in the Middle East and parts of Italy. The brick-red fruits are sold as dried coarsely ground or whole berries. The spice is also known as "Sicilian sumac," "sumaq" or "sumach," and other similar variations.
Rather tart and astringent in taste, sumac is often referred to as a "souring agent." It was once used to calm the stomach. Today sumac is considered mainly a condiment used much like salt in that it is passed in small dishes at the table. The spice is tasty on grilled meats and fish or as a seasoning for rice. It complements lentils and other beans as well as vegetables. "Try seasoning a thinly sliced onion with 2 tsp. of sumac," suggests the latest Penzey's Spices catalog.
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hmmmmmmmmmmmmmmmmmmmmm cool thanks dee
 
Deelady said:
Newnork....I guess I have always been lured by Raising Cane's chicken to bother with Chick-fil-A.....but I will give them a try soon :)
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We don't have a Raising Cane 'round here...so Chick-Fil-A basically has the market cornered on quality chicken sammies & such. :)
 
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