What's for Dinner?

geesh. tough day all around.......tuna melts with swiss cheese and
fresh roasted green chile strips on rye bread, plus potato chips
(ruffles!) and fresh veggies with spinach dip.

leftover crumb-topped peach pie from last night for dessert.

In article <%e0_e.16281$mH.15960@fed1read07>, "Nexis" <[email hidden]>

Quoted message said:

Tonight I'm making this tasty chicken dish I got from a class I took long
ago. You marinade chicken breasts in a combination of Dijon mustard, good
white wine, garlic, shallots. Preheat the oven to 450*f and place the
chicken on parchment or the nonstick foil or even a silpat. Make fresh bread
crumbs by pulsing chunks of french bread in a food processor, and combine
with parmesan cheese and a chiffonade of basil. Top the chicken and then
drizzle it all with melted butter. Bake 12-15 minutes is all, and it's
delicious!

Rounding out the meal, green beans from my aunt Margaret's and salad, maybe
some pilaf.

Leftover Mountainberry Crisp for dessert! Yum!

What are you having??

kimberly

Your chicken dish sounds wonderful. I will have to give it a try soon.

Last Friday my son and I helped my folks out by roasting,peeling and
seeding 22 pounds of green chile. As thanks, mom sent some home with
us. Tonight we are using some up in green chile and chicken enchiladas,
broccoli and red grapes I got at the farmers market on Saturday.

Dessert is chocolate cupcakes.

marcella

<Snips andsaves yummy sounding chicken recipe>

Quoted message said:

What are you having??

kimberly

I have some leftover italin style stewed Zucchini, I will nuke a few cooked
meatballs i have in the freezer with the stew and either serve it with
pasta or mashed taters.

Zucchini recipe is easy

2-3 medium zucchini chopped
1 medium onion chopped
1 small green bell pepper seeded and chopped
2 ribs of celery sliced
Approximately 1/4 lb mushrooms sliced
3 large cloves of garlic smashed
1 14 oz can diced tomatos
1 8oz can tomato sauce (or i used canned V-8 this time)
1 tablespoon dried basil
1/2 tablesppon dried oregano
1/2 teaspoon black pepper

lots of grates parmesean or romano cheese (I prefer romano)

Sautee the first 5 veggies & garlic in a deep pan. the bottom coated with a
thin layer of olive oil. when the veggies have started to soften (5-10
minutes) add the tomatoes and tomato sauce and seasonings. Let simmer at
least 30 minutes. When everything is all stewed together, add a good
handful of cheese and remove from the heat. Serve with more cheese on top
if you choose.

All amounts can be adjusted to what YOU like. Same with the seasonings.
this time I added a bit of a hot gardinaiea sauce. YUM!

"Marcella Peek" <[email hidden]> wrote in message
news:[email hidden]...
| In article <%e0_e.16281$mH.15960@fed1read07>, "Nexis" <[email hidden]>
| wrote:
|
| > Tonight I'm making this tasty chicken dish I got from a class I took
long
| > ago. You marinade chicken breasts in a combination of Dijon mustard,
good
| > white wine, garlic, shallots. Preheat the oven to 450*f and place the
| > chicken on parchment or the nonstick foil or even a silpat. Make fresh
bread
| > crumbs by pulsing chunks of french bread in a food processor, and
combine
| > with parmesan cheese and a chiffonade of basil. Top the chicken and then
| > drizzle it all with melted butter. Bake 12-15 minutes is all, and it's
| > delicious!
| >
| > Rounding out the meal, green beans from my aunt Margaret's and salad,
maybe
| > some pilaf.
| >
| > Leftover Mountainberry Crisp for dessert! Yum!
| >
| > What are you having??
| >
| > kimberly
|
| Your chicken dish sounds wonderful. I will have to give it a try soon.
|
| Last Friday my son and I helped my folks out by roasting,peeling and
| seeding 22 pounds of green chile. As thanks, mom sent some home with
| us. Tonight we are using some up in green chile and chicken enchiladas,
| broccoli and red grapes I got at the farmers market on Saturday.
|
| Dessert is chocolate cupcakes.
|
Piggybacking..

We had pork chops with pears
Baked Potatoes
Steamed green beans
Bean Salad that a friend dropped off at the last minute

Debbie

Debbie wrote on 26 Sep 2005 in rec.food.cooking

Quoted message said:

"Marcella Peek" <[email hidden]> wrote in message
news:[email hidden]...
| In article <%e0_e.16281$mH.15960@fed1read07>, "Nexis"
| <[email hidden]> wrote:
|
| > Tonight I'm making this tasty chicken dish I got from a class I
| > took
long
| > ago. You marinade chicken breasts in a combination of Dijon
| > mustard,
good
| > white wine, garlic, shallots. Preheat the oven to 450*f and place
| > the chicken on parchment or the nonstick foil or even a silpat.
| > Make fresh
bread
| > crumbs by pulsing chunks of french bread in a food processor, and
combine
| > with parmesan cheese and a chiffonade of basil. Top the chicken
| > and then drizzle it all with melted butter. Bake 12-15 minutes is
| > all, and it's delicious!
| >
| > Rounding out the meal, green beans from my aunt Margaret's and
| > salad,
maybe
| > some pilaf.
| >
| > Leftover Mountainberry Crisp for dessert! Yum!
| >
| > What are you having??
| >
| > kimberly
|
| Your chicken dish sounds wonderful. I will have to give it a try
| soon.
|
| Last Friday my son and I helped my folks out by roasting,peeling and
| seeding 22 pounds of green chile. As thanks, mom sent some home
| with us. Tonight we are using some up in green chile and chicken
| enchiladas, broccoli and red grapes I got at the farmers market on
| Saturday.
|
| Dessert is chocolate cupcakes.
|
Piggybacking..

We had pork chops with pears
Baked Potatoes
Steamed green beans
Bean Salad that a friend dropped off at the last minute

Debbie

I was lazy ...I pan fried a ozark spice rubbed pork steak and had it with a
mess of chilled mini cheese wedges. I have no clue to the type of cheese
other than it was soft...it has a laughing cow on each indivualy foil
wrapped mini wedge.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Nexis" <[email hidden]> wrote in message
news:%e0_e.16281$mH.15960@fed1read07...

Quoted message said:

Tonight I'm making this tasty chicken dish I got from a class I took
long ago. You marinade chicken breasts in a combination of Dijon
mustard, good white wine, garlic, shallots. Preheat the oven to 450*f
and place the chicken on parchment or the nonstick foil or even a
silpat. Make fresh bread crumbs by pulsing chunks of french bread in a
food processor, and combine with parmesan cheese and a chiffonade of
basil. Top the chicken and then drizzle it all with melted butter.
Bake 12-15 minutes is all, and it's delicious!

That sounds really yummy! I make a shrimp dish with white wine and Dijon
that I serve over brown rice: I saute some onion and garlic in a bit of
butter and olive oil. Then I add some white wine and Dijon mustard,
bring to a simmer, and then add shrimp. Once the shrimp is cooked, I
throw in a couple of diced, seeded tomatoes and warm through. It's
quick, easy, delicious, and low-carb (for those who care).

Quoted message said:

What are you having??

Took the visiting in-laws to Landry's Seafood for dinner. I had Talapia
Pontchartrain (broiled talapia topped with a creamy white wine sauce,
mushrooms, and jumbo lump crabmeat), served with rice pilaf and steamed
veggies. Not bad for our second-choice restaurant (and for a Landry's
establishment). First choice restaurant (in-laws' pick) was denied, due
to a local power outage (that strangely didn't affect the Landry's right
down the street...).

Mary

Debbie said:

We had pork chops with pears

Sounds like a nice combination. Would you please elaborate on how the dish
was prepared?

Bob

In article <%e0_e.16281$mH.15960@fed1read07>, "Nexis" <[email hidden]>

Quoted message said:

Tonight I'm making this tasty chicken dish I got from a class I took long

(snip)

Quoted message said:

What are you having??
kimberly

Grilled hamburgers, fresh green beans, big ol' mixed greens salad with
radishes, cukes, tomatoes for mine, and spritzed with olive oil and
drizzled with balsamic. It was pretty good.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...
| Debbie wrote:
|
| > We had pork chops with pears
|
| Sounds like a nice combination. Would you please elaborate on how the dish
| was prepared?
|
It was pretty simple. I browned some chops and tossed into the same pan a
can of sliced peaches with the juice. Continued cooking until the juices
were reduced and the chops had a lovely glaze. Sometimes I add some
cinnamon to it.. this time I didn't.

Debbie

"Debbie" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...
| Debbie wrote:
|
| > We had pork chops with pears
|
| Sounds like a nice combination. Would you please elaborate on how the
dish
| was prepared?
|
It was pretty simple. I browned some chops and tossed into the same pan a
can of sliced peaches with the juice. Continued cooking until the juices
were reduced and the chops had a lovely glaze. Sometimes I add some
cinnamon to it.. this time I didn't.

So this time you used peaches instead?

I made a pot of corn, okra, and tomato soup, baked a pan of cornbread and an
apricot pie for dessert.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...
|
| "Debbie" <[email hidden]> wrote in message
| news:[email hidden]...
| >
| > "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
| > news:[email hidden]...
| > | Debbie wrote:
| > |
| > | > We had pork chops with pears
| > |
| > | Sounds like a nice combination. Would you please elaborate on how the
| > dish
| > | was prepared?
| > |
| > It was pretty simple. I browned some chops and tossed into the same pan
a
| > can of sliced peaches with the juice. Continued cooking until the
juices
| > were reduced and the chops had a lovely glaze. Sometimes I add some
| > cinnamon to it.. this time I didn't.
|
| So this time you used peaches instead?
|
LOL.. it is morning! Give me a break. Should never post until I am wide
awake. No I used the pears.

Debbie

"Debbie" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...
|
| "Debbie" <[email hidden]> wrote in message
| news:[email hidden]...
| >
| > "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
| > news:[email hidden]...
| > | Debbie wrote:
| > |
| > | > We had pork chops with pears
| > |
| > | Sounds like a nice combination. Would you please elaborate on how
the
| > dish
| > | was prepared?
| > |
| > It was pretty simple. I browned some chops and tossed into the same
pan
a
| > can of sliced peaches with the juice. Continued cooking until the
juices
| > were reduced and the chops had a lovely glaze. Sometimes I add some
| > cinnamon to it.. this time I didn't.
|
| So this time you used peaches instead?
|
LOL.. it is morning! Give me a break. Should never post until I am wide
awake. No I used the pears.

<G>

In article <%e0_e.16281$mH.15960@fed1read07>, "Nexis" <[email hidden]>

Quoted message said:

Tonight I'm making this tasty chicken dish I got from a class I took long
ago. You marinade chicken breasts in a combination of Dijon mustard, good
white wine, garlic, shallots. Preheat the oven to 450*f and place the
chicken on parchment or the nonstick foil or even a silpat. Make fresh
bread
crumbs by pulsing chunks of french bread in a food processor, and combine
with parmesan cheese and a chiffonade of basil. Top the chicken and then
drizzle it all with melted butter. Bake 12-15 minutes is all, and it's
delicious!

Rounding out the meal, green beans from my aunt Margaret's and salad,
maybe
some pilaf.

Leftover Mountainberry Crisp for dessert! Yum!

What are you having??

kimberly

Well, tonight's dinner is going to be this swell dish, but tonight I'm
doing it with a $2/lb on sale chuck steak instead of the flank. I'm
curious about how chuck will do instead of flank. I've got some baby
portabellos to fry up for it, too. I bought some really cheap soy sauce
that I'm going to try out, too.

I was toasting the sesame seeds in a pie plate in the microwave. Five
minutes isn't long enough. Eight was too long. Dangitall!

* Exported from MasterCook Mac *

Beef Kunkoki

Recipe By : Posted again to r.f.cooking by Barb Schaller, 9-27-05.
Serving Size : 6 Preparation Time :0:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 # beef flank steak
3 tbsp. sesame seeds
3 tbsp. salad oil
1/4 cup soy sauce
2 tsp. brown sugar
1/2 cup finely sliced green onion
1 clove garlic -- crushed
1/4 tsp. pepper
1/4 tsp. ground ginger

Score flank steak in diamond pattern. Combine remaining ingredients and
marinate meat in mixture for at least an hour. Grill or broil for 5-10
minutes (5 minutes per side is about right on the grill). Cut thinly
across grain in diagonal slices to serve. 1-1/2# steak serves four to
six. (Four is realistic.)
- - - - - - - - - - - - - - - - - -
NOTES : Source: Judy M, Richmond, Virginia; October 20, 1984 back when
she was still talking to me. Extra marinade can be combined with sliced
and sauteed mushrooms and served with meat or over white rice.

_____
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <%e0_e.16281$mH.15960@fed1read07>, "Nexis" <[email hidden]>

Quoted message said:

Tonight I'm making this tasty chicken dish I got from a class I took long
ago. You marinade chicken breasts in a combination of Dijon mustard, good
white wine, garlic, shallots. Preheat the oven to 450*f and place the
chicken on parchment or the nonstick foil or even a silpat. Make fresh
bread
crumbs by pulsing chunks of french bread in a food processor, and combine
with parmesan cheese and a chiffonade of basil. Top the chicken and then
drizzle it all with melted butter. Bake 12-15 minutes is all, and it's
delicious!

Rounding out the meal, green beans from my aunt Margaret's and salad,
maybe
some pilaf.

Leftover Mountainberry Crisp for dessert! Yum!

What are you having??

kimberly

Well, tonight's dinner is going to be this swell dish, but tonight I'm
doing it with a $2/lb on sale chuck steak instead of the flank. I'm
curious about how chuck will do instead of flank. I've got some baby
portabellos to fry up for it, too. I bought some really cheap soy sauce
that I'm going to try out, too.

I was toasting the sesame seeds in a pie plate in the microwave. Five
minutes isn't long enough. Eight was too long. Dangitall!

Tonight's dinner -- coming up soon -- will be short & sweet -- getting ready
to watch a DVD.
Italian sausages, mashed potatoes with plenty of butter and cream, left over
sliced onions with lime juice, and blanched fresh spinach for me & fresh
spinach salad for the man.
Dee Dee

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <%e0_e.16281$mH.15960@fed1read07>, "Nexis" <[email hidden]>
wrote:

Tonight's dinner -- coming up soon -- will be short & sweet -- getting

ready

Quoted message said:

to watch a DVD.
Italian sausages, mashed potatoes with plenty of butter and cream, left

over

Quoted message said:

sliced onions with lime juice, and blanched fresh spinach for me & fresh
spinach salad for the man.
Dee Dee

I love a fresh spinach salad! What kind of dressing does your hubby prefer?
I like a raspberry walnut vinaigrette.

kili

"Melba's Jammin'" wrote ...

Quoted message said:

Nexis said:

Tonight I'm making this tasty chicken dish I got from a class I took long
ago. You marinade chicken breasts in a combination of Dijon mustard, good
white wine, garlic, shallots. Preheat the oven to 450*f and place the
chicken on parchment or the nonstick foil or even a silpat. Make fresh
bread
crumbs by pulsing chunks of french bread in a food processor, and combine
with parmesan cheese and a chiffonade of basil. Top the chicken and then
drizzle it all with melted butter. Bake 12-15 minutes is all, and it's
delicious!

Rounding out the meal, green beans from my aunt Margaret's and salad,
maybe
some pilaf.

Leftover Mountainberry Crisp for dessert! Yum!

What are you having??

kimberly

Well, tonight's dinner is going to be this swell dish, but tonight I'm
doing it with a $2/lb on sale chuck steak instead of the flank. I'm
curious about how chuck will do instead of flank. I've got some baby
portabellos to fry up for it, too. I bought some really cheap soy sauce
that I'm going to try out, too.

I was toasting the sesame seeds in a pie plate in the microwave. Five
minutes isn't long enough. Eight was too long. Dangitall!

recipe snipped

Dang, Barb, you're cheap tonight, ain't ya!!!!!!! ;-)

Pam

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <%e0_e.16281$mH.15960@fed1read07>, "Nexis" <[email hidden]>
wrote:

Tonight's dinner -- coming up soon -- will be short & sweet -- getting

ready

Quoted message said:

to watch a DVD.
Italian sausages, mashed potatoes with plenty of butter and cream, left

over

Quoted message said:

sliced onions with lime juice, and blanched fresh spinach for me & fresh
spinach salad for the man.
Dee Dee

I love a fresh spinach salad! What kind of dressing does your hubby
prefer?
I like a raspberry walnut vinaigrette.

kili

Tonight will be just off the table for him -- some Tuscan Olive Oil and his
preference of red wine vinegar or lemon or lime.
He's easy to please.
I can't eat fresh spinach, sadly to say, or I would be up with my head
hanging over the toilet at 2:30 a.m. What's that all about? I don't know.
Dee Dee

Melba's Jammin said:

Well, tonight's dinner is going to be this swell dish, but tonight I'm
doing it with a $2/lb on sale chuck steak instead of the flank. I'm
curious about how chuck will do instead of flank. I've got some baby
portabellos to fry up for it, too. I bought some really cheap soy sauce
that I'm going to try out, too.

I was toasting the sesame seeds in a pie plate in the microwave. Five
minutes isn't long enough. Eight was too long. Dangitall!

(Marinated flank recipe snipped)

I predict it will be tougher than you'd prefer.
It's not as easy to slice on the bias as flank is.
I've used a very similar marinade for flank for
many years now, but never with sesame seeds although
I have added a bit of sesame oil on occasion.

We're having chuck tonight, too, pot roast.
It just looked like pot roast weather this morning.

Beef, onions, carrots, celery, garlic and red wine all
simmering in the oven. I'll add herbs and more
carrots about an hour before dinner and serve it
with mashed potatoes and corn muffins. Steamed
broccoli on the side to use it up before N. leaves
on yet another business trip tomorrow.

gloria p