Jump to content
  • Sign Up
jess_gf

The What's For Dinner Tonight Chat

Rate this topic

Recommended Posts

1 hour ago, cyclinglady said:

Since it is practically 100 degrees here, I am going to make left over pot roast sandwiches with a sour cream and dill cucumber salad.  Will summer ever end?  😩

It’s finally over here in Kansas.  But it was in the 90’s in October .  

Edited by kareng

Share this post


Link to post
Share on other sites
8 minutes ago, icelandgirl said:

We are expecting snow this evening (Colorado), but it has been extremely hot for this time of year!

Tonight I am making chicken pizza roll-ups, buttered noodles and a salad.

Sounds yummy.  Are you rolling the chicken around the cheese and sauce?  Or using some sort of tortilla?

Share this post


Link to post
Share on other sites

I used to do deli meat roll ups, take the deli meat stuff with sauce and cheese, melt just a bit in the oven...like cheese sticks lol.
Also used to do cream cheese stuff ham rolls.

For me today I made crockpot chicken, I used couple of handfulls of baby carrots, and 3 stalks of celary chopped in the bottom of the insta pot, put put in 1 tsp thyme 1 tsp rosemary, 2 tsp black pepper, 1 tsp salt, 1 tsp ASV (Omitted the 1 onion chopped and 1/2 tsp garlic powder) then 4 cups of chicken broth, and 3 large chicken breast, slow cooked for 6 hours shredded the chicken and mixed it back in. I am not eating the carrots or celery but the soup is divine. Supposed to be served to fresh zuchinni zoodles per the recipe but I find it fine without.

I also skipped the step of sauteing the omitted onions and garlic with the celery and carrots.

>.> I also found a new profound love....4505 chicharrones and siete foods cashew queso dip...I mean I grew up eating queso and chips....and I have not had any in almost 7 years. AND IT DOES not bother my stomach oddly. My next idea is doing queso chicken cooking chicken breast straight in this vegan queso then shredding in and eating it with pork rinds.

Share this post


Link to post
Share on other sites

I have been canning and preserving.  I made a batch of tomato jam that 2 jars did not seal, so, trying to figure out to do with that to use it up lolz - it is great on ham, cheese and egg sammiches, that's a texas sized 10-4 !

sunday, we made northern nj style Cantonese chicken chow mein - I got the recipe that duplicates the Chinese restaurant chow mein my mom used to get wh en we were kids.(china paradise, wayne, nj - they got shut down for serving cat, seriouslyyyyyy… 😲)  I eat it with a shovel - also, I make my own fried crunchy noodles.  I cook jovial tagliere <sp) and lay them out on a rack to dry out for several hours, dust with cornstarch and fry in canola oil.  it took me a long time to figure it out lolz, they're really good!

last night we made philly cheesesteak casserole - chop meat, onions, peppers, mushrooms, garlic, macaroni, mozzarella, provolone.  super yum.  

about 70 degrees here in east Tennessee.  record highs here last month.  i'm hoping it stays semi-warm until my cabbage plants get all cabbage-y.  my first attempt at a fall cole crop.  they are supposed to withstand frost, hopefully survive temps to10-15 degrees F - i'm hoping they'll be ready to cut by the time the weather gets that cold.

Share this post


Link to post
Share on other sites
1 hour ago, kareng said:

Sounds yummy.  Are you rolling the chicken around the cheese and sauce?  Or using some sort of tortilla?

Hi kareng,

The recipe is from one of the Skinnytaste cookbooks.  Basically, it's pizza toppings rolled up inside thin chicken breast, coated in bread crumbs and baked, then topped with sauce and more cheese and baked again.  My whole family loves it!

Share this post


Link to post
Share on other sites
4 hours ago, icelandgirl said:

Hi kareng,

The recipe is from one of the Skinnytaste cookbooks.  Basically, it's pizza toppings rolled up inside thin chicken breast, coated in bread crumbs and baked, then topped with sauce and more cheese and baked again.  My whole family loves it!

Sounds very yummy!

Share this post


Link to post
Share on other sites

I haven’t posted lately, so I might make some catch- up posts.  
 

tonight we are having a really yummy stir fry on rice.   I marinated some chicken in San-J teriyaki .  I bought one of those bags of 3 color peppers that are often cheaper than 1 red pepper.   Used half of them.  I did a few carrots and some spinach and cabbage.  Shredded cabbage can almost take the place of rice noodles in a stir fry.  They taste like the sauce and have no calories.  I made a sauce of soy sauce, sweet chili sauce, toasted seasoned oil, ginger and rice vinegar.   Added a little “ cup” of pineapple and it’s juice.  

Share this post


Link to post
Share on other sites

Yesterday was National Nacho Day
I had something akin to nachos for the first time since 2014 yesterday. I used 4505 Pork Rinds for chips, I browned some ground turkey, and I used Siete Cashew Queso. and Wholly Guacamole along with Miyoko Mozz. The topping sauce was amazing I took the jar of queso and mixed in 10oz of ground meat and 4 oz of guacamole and dumped it in the middle. I had melted the mozz over the pork rinds in the broiler prior. It was mild enough to not bother my stomach...I was amazed no vomiting, no indegestion and no other issues.

Share this post


Link to post
Share on other sites
3 hours ago, Ennis_TX said:

Yesterday was National Nacho Day
I had something akin to nachos for the first time since 2014 yesterday. I used 4505 Pork Rinds for chips, I browned some ground turkey, and I used Siete Cashew Queso. and Wholly Guacamole along with Miyoko Mozz. The topping sauce was amazing I took the jar of queso and mixed in 10oz of ground meat and 4 oz of guacamole and dumped it in the middle. I had melted the mozz over the pork rinds in the broiler prior. It was mild enough to not bother my stomach...I was amazed no vomiting, no indegestion and no other issues.

Wow!  That a big plate of nachos!  We used some left over chili on Tue night to make nachos.  I guess we just celebrated a day early!

Share this post


Link to post
Share on other sites

Starting my Thanksgiving prep by preparing easy meals to consume while I am cooking for the big day.  Made some chicken rice soup this afternoon.  Have some pumpkin cranberry bread in the oven now.  I do not adore pumpkin pie, so instead making a pumpkin cream cheese roll cake.  

Eating up leftover ribs and baked beans for tonight.  Tomorrow morning, I think I will make some stew tomhave on hand.    It is supposed to be cold and rainy (Southern California Standards).  

Have a safe and Happy Thanksgiving!  

Share this post


Link to post
Share on other sites

Custom injected and seasoned my turkey and smoking it now. I will post my new method this year. Also working on some crazy ideas for a low carb cobbler/crisp me and my diabetic family can eat, >.< Testing out using chopped low  carb squash stirred and cooked in Swerve, Cinnamon, and then using gelatin to give it that gooy sugary pie filling. I have 4 different squash and working on 2 methods of prep to find the best.

As for meals, I am avoiding poultry the week before the big day. Made some ground beef cooked with homemade Italian seasoned tomato sauce and vegan mozzarella melted in it for a big bowl of meat and cheese. 2 days ago served with pork rinds, yesterday I made chips by cutting up califlour foods plant based pizza crust and cooking them til crisp and dipping them in it. Breakfast lately has been Eggs, with either grilled deli ham roll ups (Heat Apple Gate Deli Ham in skillet til lightly browned then spread miyoko vegan cream cheese or road house spread on them and roll up), or I found some safe ham steaks I have been skillet grilling and eating
Also made a huge batch of boiled spinach with turkey bacon (it's bacon >.>) cut up and cooked with it for flavor and been having sides of it for my veggies.

Share this post


Link to post
Share on other sites
7 hours ago, Ennis_TX said:

 

I'm on my way over!  Sounds wonderful. I was going to inject my turkey breast too, but realized I'd given my injector away years ago as I didn't know if I could clean it well enough to be safe, and then I never got another one.  If you want to, can you share your recipe for the marinade you inject?  I'm going to run out and see if I can get a cheap injector right now.  The smoking idea sounds wonderful.

Share this post


Link to post
Share on other sites

Got a turkey brining now.  Also got a couple punkin pies in the oven.  Found some Mi-Del brand gluten-free graham style pie shells at Chinamart for 2 bucks.  We'll see how they work out.

I thot this turkey cooking article on Huff post was interesting.

https://www.huffpost.com/entry/smoked-thanksgiving-turkey-recipe-technique_b_778299

This one is about thawing meat.

https://amazingribs.com/technique-and-science/myths/thawing-meat-with-hot-water

Edited by GFinDC

Share this post


Link to post
Share on other sites
7 hours ago, Beverage said:

I'm on my way over!  Sounds wonderful. I was going to inject my turkey breast too, but realized I'd given my injector away years ago as I didn't know if I could clean it well enough to be safe, and then I never got another one.  If you want to, can you share your recipe for the marinade you inject?  I'm going to run out and see if I can get a cheap injector right now.  The smoking idea sounds wonderful.

I posted mine but it is for a smoked turkey on my blog. For a standard one I would do something like
16oz Chicken Stock
2 tsp garlic powder
2 tsp Onion Powder
1-2tbsp Salt
and take 1-2 sprigs each of sage, rosemary, thyme and bring to boil then simmer 7-15 minsfor a bit to infuse before injecting
Many would say add 8oz of butter to this, but me being lactose intolerant and allergic to whey might try a plant based but would be iffy on injecting.
I say instead inject half the mixture then add in your 8oz of butter sub like Nutiva Butter flavored coconut oil or Miyokos Eurpean spread, and  and simmer 7-10mins then use this for your baste as your cooking it.

In the past, I have taking the plant based butters mixed in minced fresh garlic and rubbed it over the turkey and up over the breast under the skin  a-kin to a garlic butter rub. I think I added in some herbs and followed chef Ramsay Christmas turkey recipe but did it in a turkey bag so it self basted, and I followed my grandmas suggestion on stuffing it with 2 onion quarters, few garlic cloves and the but off a bunch of celery stalks.

PS REST YOUR TURKEY for 2-3 hours before carving

Edited by Ennis_TX

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


×
×
  • Create New...