What's On The Plates ? Sunday June 7 - Saturday 13 2026

I cannot stand the term linner, but this is it.
I was going to go to Agave again, but Hong Kong won 🥡
I picked around at the peanut butter chicken and had some rangoons for now.

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Kathleen said:
You know, this is the third recipe I've made and all were great. The variety of tinned mackerel I made was not as great as I am sure are other varieties. I shouldn't be surprised as it was pretty cheap. I simply need to sift through brands to find which I prefer. This one had many broken filets. I would prefer to find the filets more intact, but this dish was still delicious. I have found a superb brand of sardines, which was recommended by someone on another forum.
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Kathleen, I bought a large can of Chicken of the Sea mackerel to use for the recipe.
I saw small, flat tins like sardines but was hesitant to buy that one.
Not because it was pricey, but because I've never bought those before 🤷‍♀️😊
Also got some red and gold little tomatoes for adding to the recipe to blister in the pan, as well as fettuccine.
 
Well....last night's birthday dinner for Buzz was a disappointment. NO FLAVOR.
I had the chicken and shrimp fajitas with no rice and whole beans instead of refried.
I feel I was eating solid water.
I brought my leftovers home.
Tonight is last night's leftovers, zucchini and mushrooms from my crisper with El Mexicano seasoning.
We shall see!
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Sass Muffin said:
Kathleen, I bought a large can of Chicken of the Sea mackerel to use for the recipe.
I saw small, flat tins like sardines but was hesitant to buy that one.
Not because it was pricey, but because I've never bought those before 🤷‍♀️😊
Also got some red and gold little tomatoes for adding to the recipe to blister in the pan, as well as fettuccine.
Click to expand...
For a tin of mackerel, you will need 1/2 pound of pasta, a bit more than a cup of the tomatoes, , 1 tablespoon of olive oil, 2ish tablespoons of butter, some slivered fresh basil, 4ish tablespoons of grated parm, and the juice of half of a lemon. Also, I added about 1/2 cup of pasta water.

I blistered the tomatoes in the oil until soft. Mashed the tomatoes a bit before adding pasta water and pasta flipping the pan to get it all to meld together. Then added cheese and butter....flip, flip, flip until it all came together nicely. Stirred in the mackerel, lemon juice, and basil....and served with a bit more basil on the top.

This is sorta what the recipe advised. :biggrin:
 
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