Hot dogs and strawberry pie.

Crockpot using ham, hash browns, onion, garlic, mayonnaise, cream of mushroom, cheese, but I use Miracle Whip. I grew up with it, and I'm too old to change at this point.

Smoked turkey, bacon, avocado, lettuce, and tomato sandwiches with Havarti cheese served hot on toasted hamburger buns with fresh cut fries cooked in the air fryer.

I also grew up with Miracle Whip. As an adult, my taste changed. I like Duke's or Hellman's now.

Dinner tonight is curry chicken salad.

I grew up on mayo. I remember going to my MILs house when I first moved to Ohio and she had sandwiches for us for lunch. I asked her if she had mayo, and she said that it was in the door of the frig. I looked and said, "Hey, all I see is Miracle Whip." She said, "Same thing."

Uh, no. No it's not.

Pepperoni and mushroom pizza ! Half price special if you do no contact carry out. It was right next to another errand today. Plenty to freeze for future meals.

Sorry, I didn't realize my cat interrupted my last post. Tonight was a big salad with chicken and honey mustard dressing. Leftover breadsticks

Leftover curry chicken salad

One day next week, I'm going to make a potent garlic chicken salad. The mayo will be homemade with roasted garlic, and I will add chopped garlic with the salad veggies.

leftover macaroni and cheese with bacon and chicken, salad on the side.

Tomorrow night I might do Fazoli's carryout. They have a family meal deal with the fresh tossed duo (I chose fettucine alfredo and spaghetti with meat sauce), a whole pizza, 8 breadsticks, and a gallon of lemonade for $19.99 with the coupon SUPERDEAL which expires tomorrow, May 3. You can order and pay online and pickup at the drive thru if they have a DT (mine does). That's enough food for me, my husband, and my sister to eat for a couple of days!

Hey, didn't this thread used to be a sticky thread or am I dreaming? Nuts maybe?

Anyway, I had gotten some top round roasts on a shop once. They were BOGO. I defrosted one and cooked it in the slow cooker using this recipe: [www.thekitchenwhisperer.net]

I did not brown the meat first - too lazy - so after it was done I put the gravy liquid in a pan on the stove and I made a slurry of cornstarch and almond milk and stirred that in. When mixing the ingredients for the gravy, I did not put in the celery seed or bouillon powder because I couldn't find it and it still came out delicious.

I made my own cream of mushroom soup with almond milk and it was delicious.

I have discovered a great alternative to Chinese takeout. Aldi's freezer section has bags of General Tso's chicken, and each comes with a packet of the sauce. I also stock a bottle of the sauce, because I like a bit more than ever seems to come with any portion. Bake the chicken pieces (conventional oven) for about 18 minutes while warming the sauce packet in a bowl of hot water. I had some homemade yellow rice and fresh, steamed broccoli and made up a hearty bowl of the dish. Delish !!

I did not cook the whole package of chicken pieces, so I have the basis for another similar meal in the freezer. I also froze several meal-sized batches of cooked yellow rice to grab to have with this or with Honey Garlic Teriyaki Chicken ala Coffee Queen (which also has a frozen portion in the freezer. Thanks CQ). .



Edited 1 time(s). Last edit at 05/03/2020 03:59PM by walesmaven.

I have leftover baked herbed chicken so I will make a salad and baked potatoes to go with it.

Will be grilling some ribs later, not sure with what yet. I haven't done potato skins in forever and that sounds good today. Salad or an additional vegi.

I grew up with Mom making "oven fried" chicken. Just found an interesting recipe, similar except for the seasoning mix and that the pieces do not get pan-browned before going into the oven. It just emerged from the oven and if it tastes as wonderful as it looks, I will post the recipe in that area.

Since the oven was on, I baked a few Idaho potatoes that will become twice baked potatoes (with 2 cheeses). Will steam some green veg to accompany at dinner time.

Tonight is wine! I ate a lot for lunch and I am not yet hungry.

We had Freaky Fast Jimmy John's. This bread feast will be offset by more meat and veggies tomorrow.

I changed my dinner plans so I can try instant pot fried brown rice. I have some leftover honey garlic chicken to go with it.

Edited 1 time(s). Last edit at 05/07/2020 07:54PM by CoffeeQueen.

CQ, that is a coincidence because I am defrosting leftover teriyaki chicken and will have that mixed with yellow rice and broccoli.

And, while freezer-diving to find that prepared chicken, I also located a portion of browned ground beef with garlic and onions. Since I will be puttering in the kitchen today, I will turn that into chili, made with the addition of a small can of diced tomatoes with green chilies. When that has simmered for a while I will fugue out if/what other seasonings should be added. Having discovered what a good sub for enchilada sauce that tomato-green chili combo can be, I want to experiment further. That comes in small cans in the Aldi store brand and is quite inexpensive.



Edited 1 time(s). Last edit at 05/08/2020 03:21PM by walesmaven.

I like the tomato green chili combo. Sometimes I just add a little oregano. Some people like cumin. I think it also makes a nice black bean soup.

Tonight will be an array of Japanese dishes. The mom & pop place that we love reopened yesterday. We will do everybody a favor and make it take out, inviting my sons over to join us. The 'tip' will be about the size of the dinner cost and done in cash to help keep them in business going forward. We will pick up the order as apparently the 'free deliveries' by the various services are costing restaurants up to 40% of the entire tab.

Today I"m making bean soup and focaccia bread with garlic and rosemary. It's a cold drizzly day so it's a good day for it.

I very much enjoy reading this thread. I am very impressed with all of your cooking expertise, and how you nonchalantly mention items and processes that to me are like Advanced Sanskrit. I have used several of your suggestions for grilled cheese sandwiches, which is pretty much the top-out of my expertise. Hope you are all well. Stay safe!

Don't be afraid of it Opanel. Cooking is about trusting yourself.

Prior to the beginning to shelter in place we started about two months ago, my sons had limited cooking skills. One cooked for himself most days and was likely to pan fry a pork chop with a little salt and pepper and boil part of a bag of frozen vegetables or he would oven bake a couple of chicken dark quarters with salt and pepper and grab a handful of salad out of a bag. The other son rarely cooked at all except to bake cookies at Christmas (usually in my kitchen and with help). The boys are now isolated together at one son's house and my SO and I are isolated at our house. We get together 3-5 nights a week for dinner at one house or the other.

The guys are grabbing cookbooks off my shelves to find things to make that they have ingredients in their refrigerator or pantry. Last evening the guys cooked and they advertised it as being a 'quiche'. It was not a quiche but not really a frittata either. They had a box of frozen spinach they gently cooked/thawed and drained, some mushrooms they sliced and cooked in a dry skillet to get about half the water out of them before adding a pat of butter to finish cooking with some rough chopped onion. While the onions were cooking a red bell pepper got chopped up and added to the mushrooms and onions. Ham scraps from a ham cooked last week were cubed up and stirred into the pan to warm a bit. A 9 x 13 Pyrex was lightly greased with baking spray from a can and the spinach was spread evenly over the bottom, then the frying pan contents were dumped atop and spread out. 9 eggs were lightly scrambled with a hefty grind of black pepper (no salt because the ham was salty) and a couple of pinches of oregano (not nearly enough to make a difference) and poured into the pan. The top was sprinkled with shredded mozzarella (the only cheese in the refrigerator that had not molded) and the dish went into the oven at 350 until the egg set (about 40 minutes). The ideas had come from a couple of recipes they had read. The result was pleasant, nutritious and a completely acceptable dinner. They critiqued their own work and learned from it--I kept my mouth busy eating. The spinach needed to be squeezed harder to get more of the water out, the pepper added texture and color but little flavor, some garlic would have helped, as would more oregano, cheddar would have been better than mozzarella. They are learning to cook and learning to think about what goes together that would please themselves.

Cooking terms are like any other jargon--a single word to describe a concept. If I suggested you 'proof' your bread for an hour, it is shorthand for saying 'pull the dough together into a smooth ball and place in a lightly greased bowl. Turn the dough ball to make sure all surfaces have a light coating of oil and cover the bowl with plastic wrap or a damp dish towel. Place the bowl in a warm place for the yeast to double the size of the dough ball, which should take about an hour.' Make yeast bread once and 'proof' will be in your vocabulary.

Edited 1 time(s). Last edit at 05/09/2020 02:08AM by Flash.

This has been a bright, cold day with gusty winds bringing the temp into the mid-30s. North and west of us they have snow, feet of it in some higher elevations!

So, I defrosted some of the planned-over pot roast (see recipe elsewhere on forum) and will have that with mashed potato and steamed fresh carrots. Ah, yes, and a little red wine to celebrate Honny's new job !

Huge brunch, oodles of calories, and very filling. I do not need dinner!

Low Fat Fettuccini Alfredo--that's the official recipe name----with steamed broccoli and cauliflower preceeded by a lettuce salad.

I hope to carry in instead of cooking tomorrow

Grilling today. Beyond burgers, grilled veggies, and not sure what else. Going to sit out by the pool.

I have a whole chicken breast in the crock pot to make Ranch chicken salad later.

Homemade spinach artichoke dip with roasted garlic, and filet mignon Gouda cheeseburgers with bacon, lettuce, tomato and avocado.