What are you having for dinner? AGAIN!

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Pulled pork with a little BBQ sauce, yam (mashed with salt, pepper and butter), baked beans (ala tine can).

Based in MD, near DC
Shopping from the Carolinas to New York
Have video cam; will travel

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I'll be right over

@CoffeeQueen wrote:

Today I've got a pot roast in the crock pot, already seasoned and just cooking until it falls apart on its own. I will serve it with mashed potatoes and carrots roasted and then candied with brown sugar and apricot preserves. Since the cinnamon buns didn't happen yesterday I'm thinking about a dessert. Cherry pie? Orange bundt cake with orange frosting and sprinkles?

Kim

Leftover brussels sprouts casserole. It was easy and tasty. It was excellent, according to the glycemic load index. Next time I want different ingredients. More than that, I want the original recipe that made me fall in love with brussels sprouts all over again...

Nature does not hurry, yet everything is accomplished. - Lao-Tzu

I can only eat brussel sprouts when roasted quickly and at high heat, and then drizzled with some balsamic vinegar.
Today I'm making gratin potato casserole with some brats sliced up into it. I think I'll make salads to accompany it. I like the casserole because I can get it ready now and pop it into the oven tonight when we get hungry.

Put a ham in the oven.
Mashed potatoes
And peas/carrots from freezer.
Now to plan how to use the ham.
Split pea soup for the final wrap up.

Beef and cheese taquitos, guacamole, taco chips.

Based in MD, near DC
Shopping from the Carolinas to New York
Have video cam; will travel

Poor customer service? Don't get mad; get video.

Salads with lots of bacon.

Leftover shredded pork BBQ with beans, mashed yams.

Based in MD, near DC
Shopping from the Carolinas to New York
Have video cam; will travel

Poor customer service? Don't get mad; get video.

Cool weather again so making home made chicken noodle soup with real Amish noodles.

Homemade lentil soup.

Burgers with ground turkey as there was no ground beef the day I shopped.
And home made buns and butternut squash fries. (a weight watchers idea)

I love brussel sprouts! I bought some this week.

Tonight I made an Indian onion dal.

"I told myself to quit you; but I don't listen to drunks." -Chris Stapleton

My laid back dinner will be pork chops, mashed potatoes, salad, and honey bun cake. Can't be with any of the daughters, two in Austin and one in Houston. Just me, my son, his friend who is staying with us, 2 dogs, 2 cats and 2 chickens. The chickens are getting corn on the cob. They love it.

Broccoli soup, salad, and homebaked bread (I cheated, making it from a frozen dough loaf). I let the bread over rise last time and it made the most incredible light, fluffy loaf! My husband said it was better than the local Italian bakery that we like so much. I bought an extra long bread pan from BBB online this time because last time my bread looked like a giant mushroom, LOL. This should come out much better. Interesting thing about BBB, I ordered 4 things and they all arrived separately on different days.

Chicken, mashed potato, gravy, steamed fresh broccoli.

Based in MD, near DC
Shopping from the Carolinas to New York
Have video cam; will travel

Poor customer service? Don't get mad; get video.

I made a mushroom onion omelette for dinner. I planned on putting cheese on the top and finishing it in the oven. It turned into a beautiful, delicious frittata.

"I told myself to quit you; but I don't listen to drunks." -Chris Stapleton

Not our typical Easter fare. I didn't have a ham to bake. I boiled six eggs to make deviled eggs. Four of them were double yolks. I've cracked numerous double-yolked eggs in my life, but this was the first time I ever peeled any. When I cut the eggs in half and popped out the yolks, the whites looked kind of like a two-person kayak. Thought I shouldn't pass up the chance to do something different. I had leftover strip steak and spinach in the fridge. Chopped up each and seasoned. One half of the kayak was stuffed with steak and eggs, and the other half was spinach and eggs. Different but not bad and it gave us a laugh. Spring greens salad and cherry tarts for dessert.

Salad.

Nature does not hurry, yet everything is accomplished. - Lao-Tzu

Pigs in the blanket with puff pastry, leftover mashed potatoes, spinach.

Since this thread is titled "What are you having for dinner. AGAIN." I thought I would chime in, El Torito had a buy one get one so I picked up my favorite Macho Combo with four huge Chile Rellenos. One Sunday night, one Tuesday night, and there will be one tonight AGAIN. I ran out of the beans so it will be a can of those. First time I did a meal pick up and it was refreshing to skip cooking for a few days..

Coincidentally, I did my first meal pick-up at Uncle Julio's yesterday: 4 beef enchiladas, 2 cheese enchiladas, 2 punts of beans, a big bag of taco chips and some salsa. I froze half of everything except the chips. I am working my way through the other half, with some additional cheese and enchilada sauce added, over the course of 3-4 days. Some on Tuesday, Thursday and Saturday is the current plan. The whole order was considerably less than the pick-up price for a large pizza with 3 toppings, lol.

Based in MD, near DC
Shopping from the Carolinas to New York
Have video cam; will travel

Poor customer service? Don't get mad; get video.

sauteed spinach with brown rice and shrimp. easy one pan meal with rice that was cooked ahead of time

I had an open face prosciutto and swiss sandwich.

"I told myself to quit you; but I don't listen to drunks." -Chris Stapleton

This is a slight deviation: [cooking.nytimes.com]

I have had a bunch of pork tenderloin in my garage freezer for quite some time that I bought on sale for $1.99 lb. I do love some pork tenderloin sandwiches (Iowa style) and a few other ways, but often it ends up dry if you just cook it n a main meal. I was trying to buy some ham (at .99 cents a pound) during my pickup shops but the stores were out. The above recipe explains how to cure pork tenderloins. Stands to reason it would work for any pork products. I actually don't like cured pork shoulder or Boston butt hams because they tend to be too fatty or grainy, so this sounds like a great option. I will let you know how it goes. Oh, I also will be subbing some ingredients since I don't like cloves and a few other things. I actually only wanted ham for bean soup (Hey CAQ, I got my beans) but ham is non-existent. I otherwise hate ham. Oh, but some cured pork tenderloin for eggs benedict would be ahmazing! Soooo.....

Let us know how it turns out! Congrats on the beans. Im almost out . hope I get them in my next order Im picking up tomorrow. I think I will throw some chicken thighs and carrots in the crock pot. Glaze them with brown sugar and apricot preserves and maybe add a little pineapple. Then haul out the rice cooker for some fluffy long grain rice.

Yes, it will be interesting to hear about the result. I love pork loin, but I rarely cook it because of the dryness factor. I use gravy with it and it helps a little.

I do not eat Pork myself but have made it often for the relatives for Xmas dinner and gotten rave reviews, I usually get the large pork loin which is long and skinny from Costco and cut off "steaks" from either end and freeze them and then use maybe a few pounds in the middle to make the roast. We have a very small family. Most of the recipes include marinating for some period of time. Even my nephew who is a chef at a fancy place loved it.

It is pork tenderloin, so it's a much smaller cut of meat and very, very tender. I have it in the brine curing solution in the refrigerator. It has to cure for 5 days, then I will cook it to complete the process.

So inside of the cryovac of pork tenderloin there are always 2 tenderloins. I decided to only brine/cure one of them, and the other I cut into cutlets that are soaking in seasoned buttermilk. I am going to bread them with panko breadcrumbs and fry them for pork tenderloin sandwiches, which are yummy with pickles, mustard, and mayo on small hamburger buns.

I figure if the one tenderloin that is in the brine turns out well, I will know what to do with some of the other ones in my freezer. It would suck to ruin a bunch of good meat on my first try, but with one I should be safe. After it's done curing I will cook it and taste it to see if it is what I expected. Keeing fingers crossed!

Salad. And whatever comes out of the freezer first.

Nature does not hurry, yet everything is accomplished. - Lao-Tzu

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