What are you cooking?

Jennet · Aug 19, 2026

I'm cheating tonight and getting an indian curry delivered

fishorama · Aug 20, 2026

Yesterday was our 49th wedding anniversary so no cooking

We were going to go out for Mexican dinner but decided to get Thai take out with a really good bottle of red wine at home. We got crispy veggie rolls for a special treat. Panang curry for husband & basil w/beef for me. Leftovers for brunch, blueberries & nachos for afternoon snacks. So deluxe salad for late dinner if we ever get hungry again

fishorama · Aug 21, 2026

I did a bunch of tank work today, so it'll be spaghetti sauce from the freezer with a side of ibuprofen. I see it's going to be a late dinner

gimme30 · Aug 22, 2026

Congrats on 49 years! Good gawd that's a long time. I don't have that kind of patience.

fishorama said:
spaghetti sauce from the freezer with a side of ibuprofen

That's funny. I'm currently not allowed to take anything other than Tylenol which is the most useless drug around. I rely on bourbon instead.

Frozen burritos jazzed up with cheese and salsa for me tonight. Ah, the single life!

jaylach · Aug 22, 2026

Just having a regular dish tonight. Breaded chicken breast stuffed with cheese, artichoke hearts and spinach. Sauteed to the point of the edges being blacked, Brussels Sprouts. Just one of my rather normal dinners.

fishorama · Aug 22, 2026

That sounds good!

I'm making enchilada casserole, this time with pinto beans & salsa verde instead of black beans & a tomato based salsa. It's like a sort of lasagna, corn tortillas with mixed beans, salsa, cottage & cheddar cheeses between layers. I've never made real enchiladas but I used to make more dedicated enchilada sauce, not really worth the effort

I bet my homemade roasted tomatillo salsa verde would be good with either shredded chicken or beef. 1 of these days...but 2 separate projects to get to the assembly part...& it's almost real NFL football season

Fishmanic · Aug 22, 2026

On Sunday, I'm grilling up some chicken kabobs: cubed chicken, onions, tomatoes, and green peppers to devour while watching the Red Sox game against the Giants. Pics to follow

Fishmanic · Aug 23, 2026

Kabob have been marinated in extra virgin olive and some lemon juice and seasoned with salt and pepper. All ready to go on the grill.

jaylach · Aug 23, 2026

Fishmanic said:
Kabob have been marinated in extra virgin olive and some lemon juice and seasoned with salt and pepper. All ready to go on the grill.
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Now why didn't I ever think of that? @Fishmanic You are a genius! Biggest issue with skewers/kebobs is the different cooking times for what is on the stick. Your solution by putting each food thing on different sticks is so obvious that I feel dumb.

MattW · Aug 23, 2026

Pan-fry plaice fillet seasoned with lemon, sea salt, ground pepper and fresh coriander, alongside wholegrain rice and boiled tenderstem broccoli. I actually enjoyed it

, even if the skin was a tad too crispy.

fishorama · Aug 23, 2026

Leftover enchilada casserole tonight. Not a pretty food except fresh out of the oven, but yummy. (take that Jay & your "eat with your eyes". LOL, you know I'm teasing)

jaylach · Aug 23, 2026

fishorama said:
Leftover enchilada casserole tonight. Not a pretty food except fresh out of the oven, but yummy. (take that Jay & your "eat with your eyes". LOL, you know I'm teasing)

Sigh, chicken enchiladas are a weak point with me. There is a Mexican place in Sheridan that is owned by a Mexican family. It is literally a modified school buss yet they offer the best chicken enchiladas I've ever had.

fishorama · Aug 23, 2026

Jay, you'd think where I live, I would have many good options. Or maybe I'm just too picky? In MA we had a fav restaurant that made fab shredded beef enchiladas in a lovely tomato-based sauce. We went almost every week or 2. Here "beef" can mean ground beef or less often, shredded (barbacoa, my fav) meat but almost never seem to have a salsa verde option. Chicken may come with verde but not always. It's not just because of my tomato allergy, I like tomatillo-based salsa. But my homemade roasted verde is really good!

We're almost to NFL season start so my cooking will likely taper off if we have to go to our new (old) bar for some games...at breakfast

jaylach · Aug 25, 2026

Brussels Sprouts again, Ya I eat a LOT of them. They will saute will a little bacon, garlic, basil, salt, pepper and pearl onions. I do pearl onions a lot too,

Protein will be a boneless pork chop with BBQ sauce in the same pan. I don't care if flavors blend a bit between the chop and veggies as they tend to do so on the plate anyway. One side of the chop is cut about half way through in a diamond pattern. This allows the BBQ sauce to run between the cuts. It also prevents much of the sauce getting to the veggies as it is pretty well trapped in the slices. I sear the cut side of the chop, flip, and work sauce in the slices while the uncut side finishes.